By Christine Bracamontes
The Italian Turkey
1 thawed turkey
1 bunch thyme
1 bunch oregano
½ cup softened butter
½ cup cold butter
Rinse turkey under cold water. Pat dry with paper towels. Lightly salt the inside of the turkey. Cut the lemons and oranges into quarters. Place quarters between the thighs of the turkey and inside the turkey. Do the same with the fresh herbs. Slice the cold butter into 10-12 slices and place between the skin and meat of the turkey. Spread the soften butter all over the outside of the turkey and sprinkle with salt and Italian seasoning. Place in turkey roaster and refrigerate 20 minutes. Remove from refrigerator, cover with foil and cook at 350 degrees. Take the foil off on the last hour of cooking and continue cooking.
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup pecans, finely chopped
1 cup confectioners’ sugar, plus more for sprinkling
Two 3-ounce packages cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
Flip the cake onto a wire rack. Sprinkle some of the confectioner’ sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.
- For every one pound of turkey it should take 15 minutes
- To help keep your turkey moist cover it with foil till the last hour of cooking
- Baste your turkey every 20-30 minutes
- If something goes wrong no need to panic just make sure to have a back up plan
- It’s very important not to cross contaminate so make sure you wash your hands often especially after handling raw meat.
- Very important to taste your food and adjust seasoning if needed