Bills Ultimate (Low Sodium) Turkey
This recipe is for a 21-22-pound Stuffed Bird at High Altitude. Approximate cook time is 9.5 Hours total. You can use a regular Turkey with this recipe, just omit the Orange. Please remember to adjust cook time for smaller bird or lower altitude as it will cook faster.
What you need
21-22 lbs Turkey. I purchase All Naturel or Organic and make sure it has not been injected with a salt solution. Regular Turkeys Often have some sort of Salt Solution injected in them to enhance flavor, this raises the sodium level considerably.
Oregano, Thyme and Rosemary (Fresh).
The usual stuffing (I add the Chicken liver, Heart, Giblets and hard-boiled eggs to add to the flavor).
I Stick Salt Free butter (1/4 pound).
Fresh Ground or Course Ground Black Pepper
1 cup each of Celery, Onion and Mushrooms.
2 loaves Weat Bread
1 Ripe Orange
My Low Sodium Stuffing. You can use your own recipe.
Clean Turkey as usual removing the Liver, Gizzard, Heart and Neck.
Using 4 cups of water, Boil the Liver, Gizzard, Heart and Neck until done and cut everything up into small pieces, debone the Neck and keep the Broth.
Boil 2 eggs, shell, and allow to cool.
Mix the Cooked Meats, Celery, Onion, Mushrooms and Eggs into the dressing (I use a loaf and a half of wheat bread that I leave out for 3 days to make it crunchy).
Once mixed put the stuffing aside.
Back to the Turkey. Preheat oven to 250 F.
Cut small slits in Turkey skin on breast, legs and back, at least 6-8 holes. The holes need to be just big enough for the knife to punch through.
Add a sprig of each Herb (Oregano, Thyme and Rosemary) into each hole. Best to get the sprigs lined up before you start, 1 of each in 6-8 sets.
Pepper the bird inside and out (If you decide to use salt, use sea salt). Rub the spices into the skin.
Cut a Ripe Orange in Half, Squeeze 1/2 the Orange over the bird. let bird sit for about 5 minutes and Repeat using the remaining Half of the Orange.
Add 1/2 Stick Salt Free Butter in Turkey Cavity, then add the Stuffing to the bird.
Place the Bird Breast Down in the roaster. Add the rest of the Dressing at the rear.
Pour remaining Broth around the Turkey and cover.
Pepper the top again lightly, melt the remaining Butter and pour that over top of the Bird.
Cooking the Bird
Cook 250 degrees for 7 hrs, ***DO Not Open the Oven Until Ready to Brown*** After 7 Hours, remove lid to brown, continue cooking for another 2 1/2 hours or until the temperature in the breast reaches 165 F. Make sure to Keep an eye on the Turkey after you uncover it as cook time depends on your oven and altitude.
Remove Turkey from oven when done and let rest for 5 minutes. Remove the stuffing and carve as usual. Use the Pan Dripping to make gravy.
- Use the crust of your choice.
- Cook Bottom to middle rack to ensure bottom crust is completely cooked.
Natalie’s Hanukkah Apple Spice Cake
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 cups sugar
1 1/2 cups oil
2 teaspoons vanilla
3 cups diced apples
1 cup brown sugar
1/2 cup butter
1/4 cup milk
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon, ginger and nutmeg with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake letting some seep into the cake.