MacNut Oil MacNut Oil Recipes
Martie's Easy Gourmet Turkey
Zucchini Basil Gratin
MacNut™ Chicken Salad
MacNut™ Mayonnaise
Sirloin MacNut™ Vegetable Stir Fry

 Martie's Easy Gourmet Turkey

Thawed turkey
1 onion (the bigger the onion, the bigger the onion), quartered
1 or more peeled garlic cloves, halved (optional)
2 stalks celery, chopped in big chunks
1 orange, quartered but not peeled
MacNut ä Oil  


Please plan ahead. This recipe is quite quick to prepare but has a very, very long cooking time. Except for checking the temperature toward the end of cooking, once you have put the turkey in the oven, you are finished working until it's time to carve. No basting!

If you want stuffing, bake that separately, not inside the turkey. This recipe is a low temperature/slow method not suitable for stuffing and the heated air needs to circulate inside the turkey.

Remove the packets of goodies from both ends of the turkey. (If desired, place neck and giblets in a saucepan, cover with water and simmer thoroughly to make broth for gravy. The liver is not recommended.)

Rinse turkey and pat dry with a paper towel. Divide the onion, garlic, celery and orange and lightly stuff both ends of the turkey. Seal the skin flaps with skewer or string to keep the vegetables inside.

Place the turkey on a rack in the roasting pan so the meat will not be stewing in juices. Unless it is important to have a beautiful Norman Rockwell turkey to show off, I strongly recommend roasting the bird with the breast side down. The juices baste the white meat and keep it moist.

Rub the entire outside of the bird with MacNut ä Oil. To keep the back from getting overdone ahead of the rest of the turkey, drop a small aluminum tent very loosely on the top as soon as it is browned.

Now, here is the nifty part. Start with an oven preheated to 350 ° , but when you put the turkey in, immediately reduce the heat to 200 ° . Yes, 200 ° for 1 hour per pound of turkey. If your oven runs hot, it may take 50 minutes per pound, so use a meat thermometer to monitor doneness. You will see the skin begin to pull back on the legs and the temperature on the thermometer should read 180 ° .

The turkey will be remarkably moist and tender but the skin will be brown and crispy.

Starting with a “brined” turkey is an option that works well.*

Enjoy a Happy Thanksgiving.
 Zucchini Basil Gratin
1Tbl spoon MacNut Oil
2 pounds zucchini, thinly sliced crosswise
1 "generous" cup of chopped fresh Basil (fresh only!)
1 cup heavy cream

Preheat oven 350* F   Oil a low rim gratin dish and cover ground with zucchini wheels. Sprinkle with basil. Add another layer of zucchini. Cover finished layers with heavy cream. Bake on lower rack for 1 hour. Try this hot or cold
 MacNut Chicken Salad

1 1/2 lb cooked, cubed, boneless chicken

2 ribs of celery, diced

1 small Spanish onion, diced

1 tsp. chopped, fresh tarragon

1 T. lemon juice

1 cup of MacNut Mayonnaise( recipe follows)

Mix in large bowl until all ingredients are combined well . serve over crisp lettuce leaves
  MacNut™ Mayonnaise
3 egg yolks
Juice of ½ lemon
1 1/3 cups MacNut™ Oil
Coarse salt
Freshly ground black pepper
Place the yolks and lemon juice in the bowl of a food processor. Turn the machine on and slowly drizzle in the oil until the mixture is thick and emulsified. Season with the salt and pepper.
  Sirloin MacNut Vegetable Stir Fry
4 T MacNut™ Oil
1 lb Beef (sirloin, preferable), sliced into strips ½" thick
1 clove garlic, minced
1 T fresh ginger, minced
2 T soy sauce
1 T rice wine vinegar
1 red pepper, cut into ½" slices
1 green pepper, cut into ½" slices
3 oz. button mushrooms, sliced thin
1 small zucchini or yellow squash, cut into 1" strips
Heat MacNut™ Oil in a wok or large sauté pan over high heat, until the oil “shimmers". Add the steak strips and sauté for 2 to 3 minutes and stir frequently. Add the vegetables and the seasoning and cook another 1 to 2 minutes or until the meat is just cooked through and the veggies are cooked but crisp.
 beff stir fry
 beef fry stir vegetable

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