Recipe: Crooked River recipes for Burkey, rub, stuffing and gravy
Crooked River shares the recipe for bacon wrapped turkey. (Source: WOIO)
Crooked River shares the recipe for bacon-wrapped turkey. (Source: WOIO)
1 10lb whole turkey 1 lb uncooked bacon 6 tbs butter 1/2 tsp basil 8 cloves garlic 1 tsp oregano 4 tbs parsley 1/2 tsp thyme 1/2 tsp sage 2 tbs honey 1/2 cup brown sugar packed 1/4 tsp each of salt + pepper 10 toothpicks
Option 1: Smoked
Preheat smoker to 225 to 250 degrees F°. Remove the turkey from the refrigerator and remove the giblets and neck from the cavity. Clean and rinse the bird thoroughly. Pat dry. Butter the bird inside the cavity and out. Apply the Crooked River BBQ + Beer rub generously under the skin, and a modest dusting on the outside of the bird. Place bacon over the turkey, wrapping legs. Secure with toothpicks. Smoke at 225 to 250 degrees F° for 10 hours. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan. Remove from smoker, carve and serve.
Option 2: Baked
Preheat oven to 500 degrees F°. Remove the turkey from the refrigerator and remove the giblets and neck from the cavity. Clean and rinse the bird thoroughly. Pat dry. Butter the bird inside the cavity and out. Apply the Crooked River BBQ + Beer rub generously under the skin, and a modest dusting on the outside of the bird. Add 1-2 cups of water in the roasting pan, then roast the turkey in the oven for 30 minutes. Remove turkey from the oven and turn the heat to 350 degrees F°. Cover the turkey in the bacon top. Put back in the oven and continue to cook for 2 more hours. Remove from oven, carve and serve.
Rub the turkey with six tablespoons of softened butter before coating completely with rub.
1/2 cup unsalted butter 1/2 cup flour 2 tsp rosemary 1 tsp sage 1/2 tsp thyme 1 tsp pepper 1 tsp salt 4 cups chicken or turkey stock 1 cup chardonnay
In a large saute pan, melt butter, stir in flour, and cook for 1 minute to create a roux. Then, add in spices. Slowly add in wine until it begins to boil. Then, add your stock 1/2 cup at a time until gravy is desired consistency.
OHIQ STUFFING 1 bag of stuffing 1 cup of chicken broth 1 lb Italian sausage, browned 1 can of creamed corn 1 chopped onion 2 celery stalks chopped 1 cup dried cranberry 1 tbsp parsley, basil and oregano salt and pepper to taste
Brown Italian sausage in pan. Once cooled, mix remaining ingredients and sausage together thoroughly. Bake at 350 degrees for 30-45 minutes