Under-the-Skin Turkey
Serves 6 to 8
Whether whole or in parts, turkey is available year-round. It's economical, light and nutritious meat. For the summer months, it's convenient to throw on the barbecue and use leftovers for salads, sandwiches or soups. Like chicken, a whole turkey is a good buy. Already cut parts, however, save cooking time and are more economical for smaller households.
The trick with this recipe is to put the flavors under the skin, so that they permeate the meat as it cooks. Try it for the holidays.
1 turkey breast or 4 legs or 4 thighs
1 handful fresh parsley, finely minced
2 cloves garlic, finely minced
2 tablespoons olive oil
1 teaspoon herbs, Italian or Mexican seasonings, oregano or your favorite
1 orange, thinly sliced
Gently run your hand under turkey skin to loosen it from the meat. Do not remove skin; simply loosen it to make a pocket.
Mix parsley, garlic, olive oil and herbs together. Dip the orange slices in the mixture to coat, and then gently shove them under the skin.
Bake or barbecue in moderate heat (about 350 degrees) 30 minutes or more, depending on size of turkey pieces.
It's done when meat is firm to the touch and juices run clear, not pink, when pricked with a fork.
Variations: Use your favorite seasonings, or lemon instead of orange for a change. Also, use this method for a whole chicken, especially good if roasted on a Spanek Vertical Roaster.
Whether whole or in parts, turkey is available year-round. It's economical, light and nutritious meat. For the summer months, it's convenient to throw on the barbecue and use leftovers for salads, sandwiches or soups. Like chicken, a whole turkey is a good buy. Already cut parts, however, save cooking time and are more economical for smaller households.
The trick with this recipe is to put the flavors under the skin, so that they permeate the meat as it cooks. Try it for the holidays.
1 turkey breast or 4 legs or 4 thighs
1 handful fresh parsley, finely minced
2 cloves garlic, finely minced
2 tablespoons olive oil
1 teaspoon herbs, Italian or Mexican seasonings, oregano or your favorite
1 orange, thinly sliced
Gently run your hand under turkey skin to loosen it from the meat. Do not remove skin; simply loosen it to make a pocket.
Mix parsley, garlic, olive oil and herbs together. Dip the orange slices in the mixture to coat, and then gently shove them under the skin.
Bake or barbecue in moderate heat (about 350 degrees) 30 minutes or more, depending on size of turkey pieces.
It's done when meat is firm to the touch and juices run clear, not pink, when pricked with a fork.
Variations: Use your favorite seasonings, or lemon instead of orange for a change. Also, use this method for a whole chicken, especially good if roasted on a Spanek Vertical Roaster.
