Turkey In Clay Cooker Recipes
TURKEY BREAST - CLAY POT-LUCY PINE
Categories Poultry
Number Of Ingredients 5
Steps:
- Put a layer of onion over bottom of pot. Wash turkey breast, dry with paper towel, and sprinkle with beef granules-- (provides seasoning and color) Put lid on and put in cold oven. Set to 450 or 480. Takes about 1 - 1/2 hours. Check at one hour. Use instant thermometer or be sure juices run clear. IMMEDIATELY pour broth into another pan or container as they will disappear almost instantly and you don't want to lose any. Set aside to rest a few minutes, covered with foil. Cut lengthwise off bone and then slice crosswise to serve.
TURKEY IN CLAY COOKER
Categories turkey
Number Of Ingredients 11
Steps:
- Step 1 Soak your clay pot in warm, not hot, water for approximately 20 minutes. Step 2 Rinse the turkey in running water and pat it dry with paper towels. Step 3 Combine the olive oil, dried thyme and rosemary in a small bowl and set aside. Step 4 Rub the exterior of turkey with one-half of the oil and herb blend. Sprinkle it with salt and pepper to taste. Step 5 Tuck the fresh rosemary, garlic cloves and halved lemon into the cavity, and place the bird into the clay pot. Step 6 Cover the pot with the lid and place in a cold oven. Set the temperature to 400 degrees F. Step 7 Bake the turkey for between three and four hours, or about 15 minutes per pound. Step 8 Remove the turkey from the oven and place it on a trivet or heat-resistant pad. Baste the skin with the remaining herbed olive oil and return to the oven without the lid. Step 9 Increase the oven temperature to 425 degrees F and bake for an additional 30 minutes, or until the skin is nicely browned and the interior temperature reads 165 degrees F. Step 10 Arrange the turkey on a serving platter and garnish with the fresh cilantro. Tips and Warnings A heated clay pot will crack if placed on a cold surface. Always use a trivet or heat resistant pad to allow the pot to cool. Avoid using soap or detergents to clean your clay pot. Use water, baking soda and a soft brush to remove any baked-on foods from your clay pot. Store your clean clay pot separate from the lid, to avoid creating a seal that might encourage bacterial growth.
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- Ensure plenty of runway for defrosting. Don’t wait until the last minute to get your turkey. Make sure you procure it at least 5 days in advance so it has plenty of time to defrost in the refrigerator.
- Soak the Clay Pot. The Clay Pot (both bottom and cover) should be soaked in a sink full of lukewarm water for 20-30 minutes. Make sure the water is clean and never use soap on a clay pot.
- To stuff or not to stuff. The general reason you would want to stuff a turkey is if you prefer the taste of the stuffing from the cavity of the turkey.
- Placement of Turkey in Clay Pot. By now, your turkey is fully thawed, perhaps stuffed and ready to go into the clay pot. Gently take the Clay Pot out of the water, pat it down with a towel and gently place the turkey into the Clay Pot.
- Sending your Turkey Off into Oven. Turn the oven to 325 degrees Fahrenheit and carefully set the clay pot into the cold oven. The nice thing here is that after you place your turkey in the oven, there is no more care and feeding needed until the last 25 minutes.
- The Ultimate Gravy. Use the juices from the clay pot as the base for the gravy. Place into the pot the turkey neck and any of the other parts that come in that nice package stuffed into the cavity of any frozen turkey.
- Enjoy the Ultimate Clay Pot Turkey. By this time, the turkey should be out of the oven. Let it rest for 20 minutes and then cut into it. For those that want the benefit of the clay pot, but don’t want guest to think you have side-stepped tradition, transfer the turkey to a traditional roasting pan, dab some grease around the pan, run around the the kitchen until you break out in a sweat and then enter the dining room with your turkey.
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