I’m posting this recipes mainly to archive these recipes, since we only cook them once or twice a year.
After sufficient trial and error, we have settled upon these approaches for holiday bird and pig. (And yes, when faced with the question of ‘turkey or ham?’ our family is an ‘all of the above’ family.) Several years ago, we started cooking our turkey in an electric roaster, out of convenience, but have come to realize it is the absolutely best way to roast the bird. As for ham, it is very straightforward, and the raisin sauce comes courtesy of my Grandma Mox.
- Whole turkey, 10 to 12 pounds
- 1 stick of salted butter, softened
- 3 Tb. each, chopped fresh rosemary, thyme, sage, and parsley
- 1 Tb. dried oregano
- 1/2 Tb. ground black pepper
- 1/2 Tb. granulated garlic
- 1 tsp. celery seed
- 1 tsp. freshly grated nutmeg
- 1 tsp. ground ginger
- 1 tsp. smoked paprika
- 3 whole sprigs rosemary
- 1 small onion, quartered
- 1 lemon, quartered
- 2 to 3 Tb. olive oil
- Salt and pepper
- 7 to 10 lb. bone-in ham
- 1/2 cup brown sugar
- 3 Tb. honey
- 1 Tb. Dijon mustard
- 1 Tb. raw organic apple cider
For Raisin Sauce
- 1/3 cup raisins
- 1/2 cup water
- 1/3 blackcurrant jelly
- 1/2 cup fresh-squeezed orange juice
- 1/2 orange, zested
- 2 Tb. dark brown sugar
- 1 Tb. corn starch
- 1/4 tsp. fresh ground allspice
- Dash salt
- Assuming that your meats are thawed out and ready to go, preheat electric roaster to its maximum temperature. Preheat oven to 350 F.
- Stir together butter, chopped herbs, oregano, black pepper, garlic, celery seed, nutmeg, ginger, and paprika. Set aside.
- Place turkey on roasting rack. Stuff turkey with rosemary sprigs, quartered onion, and lemon. Rub butter mixture underneath skin of turkey. Coat turkey with olive oil and season liberally. (Insert remote thermometer into thigh.)
- Place turkey inside roaster and cook at maximum temperature for 30 minutes, then reduce heat to 300. Pay attention to your internal temperature readings and adjust heat accordingly. Thigh meat should be cooked to 180 F – once that temperature is reached, hold at that temp for 20 to 30 minutes. Most importantly – do not open the lid of the roaster until you are ready to carve.
- Place the ham, face-side down, in a large oval roasting pan. Cover with aluminum foil and roast in oven for about an hour (depending on overall cooking time – you will need to reserve 45 minutes of cooking time at end for the glaze.)
- While meats are cooking, prepare glaze and sauce. For glaze, stir together brown sugar, honey, Dijon mustard, and cider and simmer.
- For raisin sauce, mix together all ingredients and simmer until thickened.
- Pour glaze all over ham to coat for last 45 minutes. Recover ham with foil.
- Remove turkey and rest for about 15 minutes (or 30…). Carve and serve!