Mincemeat Crusted Turkey
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We wish mincemeat had a better name, 'cause it's so tasty...and most people don't realize that it usually doesn't even have any meat in it! Today's mincemeat is a mixture of chopped fruits, spices, and nuts, and since it was quite popular in Colonial America, we thought we should give it a try with our traditional holiday turkey. What a match!
What You'll Need:
- 1 (12 to 15 pound) turkey
- 1/4 cup (1/2 stick) butter
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 jar (29 ounces) mincemeat with brandy
- 1 cup water
What To Do:
- Preheat the oven to 350 degrees F. Place the turkey in a roasting pan that has been lined with aluminum foil.
- Melt the butter in a medium skillet over high heat. Add the onions and garlic and sauté for 6 to 8 minutes, or until the onions are golden, stirring constantly.
- Remove from the heat and stir in the mincemeat. Spoon 1 cup of the mincemeat mixture into the cavity of the turkey. Spread the remaining mixture over the outside of the turkey. Pour the water into the pan around the turkey and cover loosely with aluminum foil.
- Bake for 3-1/2 hours, basting with the pan juices every 30 minutes. Uncover and bake for 30 more minutes, or until no pink remains and the juices run clear. Allow to sit for 15 minutes before carving.
To make sure the turkey is cooked through, it should register 180-185 degrees F. on a meat thermometer. If the turkey is frozen, the best and safest way to thaw it is to store it in the refrigerator for 2 to 3 days before cooking. Don't forget to thoroughly wash all utensils and surfaces immediately after they have come into contact with raw poultry.
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Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!