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Roasted Pepper Turkey
with Orange Liqueur

 

I make this for a holiday dinner or when I'm planning to have a large group of friend and family over.

The outside of the turkey is encrusted with a baked-on pepper rub. Inside, the meat is juicy and tender. This is great served with the Serrano Chili and Cilantro Cornbread Muffins (page 253 of the book), a side of Pear Relish (page 252) or Fresh Applesauce (page 249), and/or Steamed and Roasted Baby Red Potatoes (page 242).

one 10-12 pound turkey
1/2 cup white wine

Pepper Rub
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 tablespoon paprika
1-1/2 teaspoons salt
3 tablespoons Grand Marnier

Seasoning
5 cloves garlic
2 small onions, sliced
2 carrots, cut in rounds
1 bay leaf
2 orange slices

Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity.

Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.

Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1-1/2 hours, until it is done. Total roasting time should be 3-1/2 hours.

Let the turkey cool for at least 15 minutes before carving.

 

Buy the Book!

 

from:
The Healthy Kitchen
by Andrew Weil and Rosie Daley
Knopf
Paperback, 384 pages
$16.95
58 photographs in full color
ISBN: 0-375-71031-0
Recipe reprinted by permission.

 

The Healthy Kitchen

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This page created March 2004


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