Thanksgiving Turkey - Cuisinart CSB-300 Manual Del Usuario

1. Put the garlic, oregano, rosemary and thyme into the chopping cup.
Select Speed 5 and pulse to roughly chop, about 8 to 10 times. Add
mustard, lemon juice, salt and pepper. Process to fully combine
ingredients, about 20 seconds.
2. Rub pork loin with herb paste. Preheat oven to 425° F. (Allow pork to sit
at room temperature while the oven heats up.)
3. Roast pork until the internal temperature reaches 145°F, about 40
minutes. If you prefer well done, roast until the internal temperature
reaches 155°F.
4. Allow pork to rest for at least 10 minutes before slicing.
5. Using the knife attachment on speed, slice the pork into even slices by
keeping your hand steady and applying medium pressure to the meat in
a downward motion.
Calories 229 (58% from fat) • carb. 1g • sugars 5g • pro. 22g • fat 14g • sat. fat 5g
Makes about 16 servings
4 medium carrots, cut into 2-inch pieces
4 medium celery stalks, cut into 2-inch pieces
2 large onions, cut into 8 pieces
2 fresh thyme sprigs
2 fresh sage sprigs
1 teaspoon black peppercorns
1 teaspoon juniper berries
2 cups water
1 16-pound turkey
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
1. Preheat oven to 450°F.
2. Put the carrots, celery, onions, thyme, sage, peppercorns and juniper
berries with the water in the bottom of a large roasting pan.
3. Fit the rack in the pan on top of the vegetables. Pat the turkey with
paper towels to completely dry the entire bird, both outside and inside
the cavity. Sprinkle the salt and pepper all over the turkey, including the
cavity. Rub the outside of the turkey with the olive oil and then place on
the rack fitted in the roasting pan.
4. Put turkey into the preheated oven and immediately reduce the
temperature to 350°F. Rotate roasting pan every hour while cooking.
5. Roast until the thickest part of the thigh registers 170°F with an instant-
read thermometer. Begin checking the temperature at 4 hours.
6. Allow turkey to rest at least 30 minutes before carving. while it's resting,
pour off any drippings and place in freezer to separate out the fat,
leaving the rest to add to the gravy.
Nutritional information per serving (4 oz):
• chol. 71mg • sod. 309mg • calc. 31mg • fiber 0g

Thanksgiving Turkey

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