Ingredients
1/3 cup paprika
1 salt
1 garlic powder
1 onion, dried
1 pepper
1 water, to make paste
Directions
This will do about a 13-15lb turkey. Other seasonings are to taste. I
never did measure. This is a coating you can put on all poultry before
roasting. Basically you make a paste of the above ingredients. It
should be the consistencey of finger paint--thick and not runny. If
you have kids, put them in old clothes and let them help. I smear it
in and out of the cavity. Notice that this does not have any Gravy
Master or oil...both unneeeded in my opinion. The skin cooks nice and
crisp. Remember to baste during cooking. BTW, use this in the Nuke
too.
Sometimes we do a turkey or chicken in there when we have lot's of
other baking/roasting to do. When Howard was in training to be a
Chef, he brought home a bunch of fellow students for dinner. Not one
of them even came close to guessing that the turkey had been made in
the nuke. I hope all of you have a wonderful Thanksgiving holiday.
Servings: 1 servings
Coating For Your Thanksgiving Turkey**Bgmb90b Recipe brought to you by Recipe Ideas
Categories: Holiday; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into history, at least as far back into history as the Egyptians, and potentially, even further back. In practice though, in the main part, these ancient cook books were just primitive pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As our culinary historical trip moves to more modern times we find some recipe books from the fourteenth century - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that we all know today, but instead descriptions of the types of food on the tables of the nobility of the period. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. The introduction of these new tastes prompted a torrent in cookery books, the majority of which are kept safe in academic collections. Over the following few centuries, the powerful and wealthy competed with each other to offer the best banquets, and because of this the best chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cook books were in great demand, due to higher levels of literacy, people having increased spare time and being a little richer. The arrival of TV gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Coating For Your Thanksgiving Turkey__Bgmb90b recipe.
