Roast Turkey With Savory Sauerkraut
|Sauerkraut||8 Cup (128 tbs)|
|Chopped onions||3 Cup (48 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried red pepper flakes||1 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Chicken broth||1 Cup (16 tbs)|
|Half turkey||6 Pound (1 Half Turkey, 5 1/2 To 6 Pound)|
Place the sauerkraut in a colander and rinse well with cold water.
Squeeze dry and set aside.
In a very large skillet, saute the onions in 1/2 cup of the vegetable oil until they are soft but not brown.
Add the parsley, garlic, chili flakes, paprika, and margarine; stir over medium heat until the margarine is melted.
Add the sauerkraut to the skillet a handful at a time, stirring thoroughly each time.
Add the remaining 1/2 cup oil a few tablespoons at a time, and saute until the sauerkraut is golden.
Add the salt, pepper, and chicken broth.
Transfer the contents of the skillet to a roasting pan just large enough to hold the turkey comfortably.
Set the turkey on the sauerkraut cut-side down.
Bake turkey in a 350°F oven, for 2 hours, or until tender, basting every 30 minutes with pan juices.
Add more hot chicken broth, if necessary, to provide liquid for basting and to prevent drying of the sauerkraut.
If turkey is not brown enough, uncover, turn oven to 400°F, and brown for 10 minutes.
Arrange the sauerkraut on a heated serving platter.
Set the turkey half on the bed of sauerkraut cut-side down.
Serve each person some sliced turkey over a spoonful of sauerkraut.