Are looking for a california farm one hour holiday turkey recipe that is interesting? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious california farm one hour holiday turkey should had aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings required in prepare

1. Prepare 1 fresh or frozen turkey, 16 pounds
2. Prepare 2 slices bacon to cover turkey breasts
3. Take 2 Tbs olive oil brushed on skin
4. Take turkeyrub for inside meat: tsp hot paprika, tsp sage, tsp thyme, tsp rosemary, 2 Tbs soft butter
5. Prepare HalfCup green beans with slivered almonds
6. Take Halfcup small boiler onions with cured olives
7. Take Halfcup whole cranberries, fresh, frozen or canned, half a cup wild rice
8. Prepare Halfcup roasted cubed pumpkin, pumpkin seeds, tsp maple syrup, pinch of pepper, Tbs butter
9. Use Halfcup croutons for stuffing
10. Prepare halfcup diced onion for stuffing
11. Prepare halfcup chopped parsley for stuffing
12. Prepare halfcup chopped celery for stuffing
13. Use 1/2 Tsp sage, 1/2tsp ground pepper, 1/2 tsp salt, Tbs butter
14. Prepare giblets chopped for gravy
15. Prepare cup chicken broth for gravy
16. Prepare halfcup fresh shitake mushroom slices for gravy
17. Prepare Tbs butter, Tbs flour, Tbs corn starch, 2 Tbs cold water
18. Prepare Turkey pot pie: 3 Tbs flour, 1/4 cup each frozen peas, carrots, onion, mushroom, celery, tsp sage
19. Prepare Cost: $2.00 a pound fresh at the farmers market, $8 other ingredients, $40 for 32 meals, $1.25 per meal
20. Take Zero waste: dissolve bones in garden fermenter

California Farm One Hour Vacation Turkey. Hi there all people, it is John, welcome to our recipe web page. Right now, we will put together a particular dish, california farm one hour vacation turkey. It's one in every of my favorites meals recipes.

Steps to make California Farm One Hour Holiday Turkey:

1. Thaw the turkey in cold water with Tbs sea salt, dry, use scissors to cut the ribs along the back bone on both sides, starting at the tail end, remove back bone (3/4 pound), lay bird with breasts down on cutting board, press down till breast bone splits.
2. Turn bird over, press breasts till bird is flat to facilitate even baking. Rub inside with turkey rub, then lay breast up on roasting rack, cover breasts with bacon, tuck bacon under wings, brush olive oil on skin.
3. Preheat convection oven to 450F degrees, place bird on turkey roasting rack in center of oven, use lower baking rack trays for wild rice with cranberries, boiler onions, green beans, pumpkin, bake 30 minutes, remove bacon, brush breast with olive oil, reduce temperature to 350F degrees, bake 30 more minutes, lift on warm platter, keep covered, rest 25 minutes.
4. Make stuffing: melt butter, fry herbs and spices in turkey roast pan drippings, add veggies, add chopped bacon strips covering turkey breast, add croutons, stir.
5. Make gravy: in cast iron skillet, brown chopped giblets in butter, add Tbs flour, 1/2 tsp sage, pepper, salt, 1/2 cup shitake mushrooms, brown, add cup of bouillion, add Tbs cornstarch in 2 Tbs cold water, bring to boil, stir till thickened.
6. Slice one turkey breast (2 pounds) across the grain in 1/2 inch slices, slice one leg and thigh (1pound) along the bone in 1/2 inch pieces, two slices per person is half a pound, one meal. Serve white and dark meat on seperate platters, slice other breast and leg meat as needed, serve with other trimmings, stuffing, gravy, enjoy.
7. To make turkey gulash, use the leg quarters only: in dutch oven, debone, cube leftover leg and thigh meat into cups, equal amount of cups of chicken broth, diced onion, frozen peas, clove of garlic, Tbs hungarian sweet paprika, simmer an hour, add Tbs corn starch dissolved in 2 Tbs cold water, freeze individual portions. Save bones for soup.
8. To make turkey soup: in dutch oven, cover fresh back bone, neck, carcass, leg bones with cold water, one cup at a time, add cube of chicken bouillion per cup, Tbs chopped celery per cup, Tbs of chopped onion per cup, Tbs dried black beans per cup, Tbs of sliced carrots, peas and corn per cup, Tbs cilantro per cup, bring to boil, simmer three hours, remove bones, pack in 12 meal portions, freeze. Zero waste: Dissolve bones in garden fermenter.
9. To make smoked turkey breast: use leftover breast, marinade overnight in Tbs rice vinegar, Tbs soy sauce, 2 Tbs amontillado sherry, smoke over wet oak wood one hour, slice thin slices for sandwiches. Freezes well if kept airtight.
10. To make turkey pot pie: use leftover turkey wing meat pieces and skin, chop fine. Per cup, add 1/4 cup of frozen peas, 1/4 cup sliced carrot, 1/4 cup diced onion, 1/4 cup sliced mushrooms, Tsp sage, Tbs celery. Mix together. Make enough dough per cup of filling: tsp baking powder,Tbs olive oil, 2 Tbs flour, egg, mix, let rise, roll out into three equal pieces, put dough in mini bake form: one bottom, one sides, one on top. Bake 30 minutes at 425F degrees. Freezes well.
11. Done and ready to serve!

This time, I am gonna make it just a little bit tasty. California Farm One Hour Turkey Roast. Turkey farmers said earlier this month that the national labor shortage is impacting production, limiting capacity in processing and transport. 'I've been real worried about getting temporary help for the dressing season,' Robert Kauffman, a turkey farmer in Waterman, Illinois, told WBBM-TV. If you eat turkey or chicken in California, there's a good chance your fowl comes from Zacky Farms of Fresno or Foster Farms of Livingston. Before that, the turkey was eaten at the White House.

how is this? Easy isn’t it? That’s the make california farm one hour holiday turkey that you practice at home. Hope it’s useful and good luck!