Epicurean Broiled Turkey Recipes

CHERYL'S BROILED TURKEY

Steps:

• Cook bacon until it is crisp. Add salt, pepper and paprika to the bacon fat and keep it warm. Spread the bone side of the turkey halves with some of the bacon fat mixture and grill according to instructions for Epicurean Broiled Turkey . Brush the skin side with bacon fat before turning. Brush the turkey twice more with bacon fat during the cooking process.
• Serve the broiled turkey garnished with the bacon, tiny green peas cooked with onions and dressed with plenty of butter and potatoes boiled in their jackets. Follow this with cole slaw as a separate course. Dress the cabbage with a sauce of sour cream and fresh horseradish. Fresh fruit and cheese round out this homely dinner.
• Variation:
• Prepare broiled chicken in same manner.

BROILED TURKEY FLAMBé

Steps:

• Cook the turkey giblets in 1 1/2 cups of water to which you have added the onion stuck with the cloves and salt and pepper to taste. When the giblets are tender, remove them and chop them very fine. Let the broth cook down for 10 or 15 minutes.
• Broil the turkey halves according to the instructions for Epicurean Broiled Turkey , basting them well with melted butter and white wine. When the turkey is done, remove it to a hot flameproof platter or a board.
• Heat 1/3 cup of cognac slightly, pour it over the turkey and ignite. When the flame dies down, pour off the juices into a cup. Keep the turkey warm. Sauté the chopped giblets briefly in 4 tablespoons of butter. (Do this in a pan on the grill, in an electric skillet, or in a chafing dish.) To the giblets add the reserved juices and a little of the giblet broth. Taste for seasoning, blend well and heat thoroughly. Stir in 1 1/2 cups of sour cream, blend and heat, but do not allow this mixture to boil or it will curdle. Add another dash of cognac and serve with the turkey.
• With this delectable dish, serve potatoes wrapped in foil and baked in the coals, cucumber salad and fine chilled white wine A perfect dessert is a platter of cheese and fresh peaches and pears.

BROILED TURKEY

Steps:

• Only very young, fresh-killed turkeys weighing from 3 1/2 to 5 pounds broil successfully. Split the turkey and remove the breastbone and backbone. Rub well with oil, salt, pepper and paprika. A clove or two of garlic, finely chopped, may be rubbed into the skin and along the bone of the bird. This gives the turkey a delicious flavor.
• Adjust the broiling pan about 4 to 5 inches from the heat and boil the turkey, bone side to the heat, for approximately 25 minutes, basting occasionally with a little melted butter. Turn at the end of 25 minutes, brush with butter or olive oil, and broil until nicely browned and cooked through, about 18 to 25 minutes more. Be careful not to overcook, or the white meat will be dry and uninteresting.
• Serve the broiled turkey with matchstick potatoes and a good salad. Drink a Beaujolais such as Juliénas.
• Variation: Marinate the turkey in one cup white wine, 1/2 cup Japanese soy sauce, 3 cloves garlic finely chopped, 1/4 cup olive oil and one tablespoon Tabasco. Turn the turkey several times during the marinating period. Broil as directed and baste with marinating liquid. Serve with fried rice and tiny cooked green beans with crisp, crumbled bacon and onion.