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Turkey à la Laurie

Turkey à la Laurie

Recipe Book: Yves' Recipe Book

Main Course

Ingredients

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Cooking for
4 people

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Preparation


1

Step 1

Boil potatoes, mash, and set aside.

2

Step 2

Brown meat, drain, and set aside.

3

Step 3

Fry all the vegetables until they are cooked. Add the browned meat and mix it all up in a large bowl.

4

Step 4

Separately mix the Grissol with the chicken spices, savory, oregano, and pepper. (Don’t follow the instructions on the box)

5

Step 5

Add the Grissol mix and dry spices to the meat and vegetables. Then add the butter and Bovril concentrate (diluted in 473-591 ml hot water). (I usually salt with the Bovril)

6

Step 6

Stuff the bird.

7

Step 7

Cooking the turkey:

8

Step 8

Before you start, rub the turkey with lots of salt and rinse well with cold water. Then rub the turkey with a couple of tablespoons of Bovril and butter, add salt and pepper, savory, a little oregano, a bit of garlic salt, onion salt, and chicken seasoning. The last layer is paprika.

9

Step 9

When you put the turkey in the oven, let it cook without any water for the first hour (or until it is nicely brown on the top). After an hour, add 3 to 4 cups of water, baste the turkey, and then start basting it every hour after that. Near the end, baste it every 10 to 15 minutes.

10

Step 10

Cook for the first 10 minutes at 425°F, and then bring down to 325°F for the rest of the cooking.

11

Step 11

Cooking times:

12

Step 12

8-12 pounds - 4-5 hours

13

Step 13

12-16 pounds - 5-6 hours

14

Step 14

Larger birds can cook for more than 7 hours.

15

Step 15

The rule is 1.5 hours for every 3 pounds.

16

Step 16

The turkey is done when it shakes your hand.

Recipe By

Recipe By

Yves Asselin

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