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
We are able to follow the history of written recipes far back into the far past, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these early records were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to academics is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves on a few more years there were some books published in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that is served today, but rather recipes for the types of food on the menues of the nobility of the period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices like rosemary and coriander. The introduction of these new tastes was responsible for an outbreak in manuscripts on cooking, the majority of which still exist in private collections. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery books were greatly in demand as a result of more people being able to read, people having increased leisure time and having more disposable income. Like it or not, the introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Coating For Your Thanksgiving Turkey__Bgmb90b recipe.
