Grilling dishes, including recipes for chicken breasts, pork tenderloin and salmon patties.
Showing posts with label Poultry Dishes. Show all posts
Showing posts with label Poultry Dishes. Show all posts
Saturday, June 8, 2013
Wednesday, May 29, 2013
SPICY CHICKEN WINGS
When finger foods are the order of the day, this is always a big winner with just the right amount of spice! The ingredients are inexpensive and easy to keep on hand. A garnish of crisp red apple and a bit of parsley add a nice finish to the platter.
10 whole chicken wings {about 1 3/4 pounds}
1/4 cup plus 1 tablespoon water
2 tablespoons light soy sauce
2 tablespoons honey
2 tablespoons hot sauce {we use Arizona Gunslinger}
1 teaspoon tomato paste
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 teaspoons finely minced fresh ginger root
1 tablespoon minced fresh garlic
3 tablespoons cornstarch, for dusting the wings
Oil for deep frying
Cut the wings into three sections, reserving the small tips for another use. Set the two larger sections aside.
Combine the water, soy sauce, honey, hot sauce, and tomato paste. Mix well. Blend in the 2 teaspoons cornstarch and set aside.
Heat the 1 tablespoon of oil in a small, heavy-bottomed pan over high heat until hot. Add the ginger and garlic, and immediately reduce the heat so they sizzle but do not brown. Stir for less than one minute, then add the reserved liquid mixture. Let the pan ingredients come to a simmer. Continue to cook and stir until thickened and glossy. Set aside.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees.
While the oil is heating, lightly dust the wing pieces with the remaining 3 tablespoons of cornstarch.
Deep fry the wings in small batches until golden brown. {Be careful-overcooking will dry them out.} Drain on several layers of paper towels. {They may be held in a low oven up to 30 minutes at this point.}
Just before serving, reheat the sauce and toss with the wings until they are well coated. Serve hot.
Makes 20 pieces or serves 4-6.
10 whole chicken wings {about 1 3/4 pounds}
1/4 cup plus 1 tablespoon water
2 tablespoons light soy sauce
2 tablespoons honey
2 tablespoons hot sauce {we use Arizona Gunslinger}
1 teaspoon tomato paste
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 teaspoons finely minced fresh ginger root
1 tablespoon minced fresh garlic
3 tablespoons cornstarch, for dusting the wings
Oil for deep frying
Cut the wings into three sections, reserving the small tips for another use. Set the two larger sections aside.
Combine the water, soy sauce, honey, hot sauce, and tomato paste. Mix well. Blend in the 2 teaspoons cornstarch and set aside.
Heat the 1 tablespoon of oil in a small, heavy-bottomed pan over high heat until hot. Add the ginger and garlic, and immediately reduce the heat so they sizzle but do not brown. Stir for less than one minute, then add the reserved liquid mixture. Let the pan ingredients come to a simmer. Continue to cook and stir until thickened and glossy. Set aside.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees.
While the oil is heating, lightly dust the wing pieces with the remaining 3 tablespoons of cornstarch.
Deep fry the wings in small batches until golden brown. {Be careful-overcooking will dry them out.} Drain on several layers of paper towels. {They may be held in a low oven up to 30 minutes at this point.}
Just before serving, reheat the sauce and toss with the wings until they are well coated. Serve hot.
Makes 20 pieces or serves 4-6.
HERBED CHICKEN STRIPS
This is another recipe where the individual components can be assembled far in advance, then combined and finished off in a matter of minutes. The resulting appetizer is crisp and flavorful on the outside and tender and juicy on the inside.
1 whole chicken breast, boned and cut into 1/4" x 1" strips {about 10 ounces after boning}
1/4 cup flour
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/8 teaspoon dried sage
1/8 teaspoon dried oregano
1 egg, lightly beaten
1/4 cup chicken stock or water
1/4 cup loosely packed, freshly grated Parmesan cheese
oil for deep frying
Combine the flour, onion salt, paprika, sage, and oregano. Mix well. Combine the egg, chicken stock, and Parmesan cheese, and add to the dry ingredients. Mix well.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees. Dip the chicken pieces in the batter and fry in the hot oil until golden brown-about 3 minutes. Drain on paper towels, arrange on a serving platter, and serve hot.
Serves 4-6.
1 whole chicken breast, boned and cut into 1/4" x 1" strips {about 10 ounces after boning}
1/4 cup flour
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/8 teaspoon dried sage
1/8 teaspoon dried oregano
1 egg, lightly beaten
1/4 cup chicken stock or water
1/4 cup loosely packed, freshly grated Parmesan cheese
oil for deep frying
Combine the flour, onion salt, paprika, sage, and oregano. Mix well. Combine the egg, chicken stock, and Parmesan cheese, and add to the dry ingredients. Mix well.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees. Dip the chicken pieces in the batter and fry in the hot oil until golden brown-about 3 minutes. Drain on paper towels, arrange on a serving platter, and serve hot.
Serves 4-6.
WARM CHICKEN LIVER and JULIENNE VEGETABLE SALAD
This recipe requires advanced planning but the extra preparation time is worth the effort! Make sure all the individual components are prepped before you begin the final assembly. This should be served immediately to receive the full effect of the seasonings, crisp vegetables, and warm chicken livers.
2 cups, thinly sliced, fresh spinach
5 ounces chicken livers {filament and fat removed}
4 ounces carrots, cut in 1" julienne
4 ounces zucchini, cut in 1" julienne {use only the firm outer layer}
3 ounces snow peas, julienne {using a diagonal cut}
4 tablespoons butter
2 tablespoons minced shallots
3 ounces stemmed mushrooms, sliced
1 whole green onion, minced
1/4 cup chicken stock
3 tablespoons Raspberry Vinegar {recipe follows}
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
Dash salt, pepper, and cayenne
Divide the spinach among 4 serving plates. Cut each of the chicken livers into 4 pieces. Blanch the carrots, zucchini, and snow peas-one vegetable at a time-in lightly salted water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Drain and lay on a towel. Melt the butter and saute the shallots until they start to soften. Add the mushrooms and the chicken livers. Cook, stirring constantly, until the livers are heated through and lightly pink inside. Toss in the minced green onion and stir to combine. Using a slotted spoon, transfer the chicken liver mixture to a heated platter.
Deglaze the pan with the chicken stock and Raspberry Vinegar. Add the mustard, tarragon, salt, pepper, and cayenne. Cook until the mixture begins to thicken. Spoon 2 tablespoons of the pan juices over the chicken livers. Add the blanched vegetables to the remaining liquid in the pan and stir over medium heat just long enough to heat the vegetables.
Using a slotted spoon, transfer the vegetables to the individual serving plates, arranging them on top of the spinach. Return the chicken livers and any accumulated juices to the pan and stir until just heated through. Immediately arrange on top of the vegetables and serve.
Serves 4.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
2 cups, thinly sliced, fresh spinach
5 ounces chicken livers {filament and fat removed}
4 ounces carrots, cut in 1" julienne
4 ounces zucchini, cut in 1" julienne {use only the firm outer layer}
3 ounces snow peas, julienne {using a diagonal cut}
4 tablespoons butter
2 tablespoons minced shallots
3 ounces stemmed mushrooms, sliced
1 whole green onion, minced
1/4 cup chicken stock
3 tablespoons Raspberry Vinegar {recipe follows}
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
Dash salt, pepper, and cayenne
Divide the spinach among 4 serving plates. Cut each of the chicken livers into 4 pieces. Blanch the carrots, zucchini, and snow peas-one vegetable at a time-in lightly salted water until tender but crisp. Drain and immerse in ice water to stop the cooking process. Drain and lay on a towel. Melt the butter and saute the shallots until they start to soften. Add the mushrooms and the chicken livers. Cook, stirring constantly, until the livers are heated through and lightly pink inside. Toss in the minced green onion and stir to combine. Using a slotted spoon, transfer the chicken liver mixture to a heated platter.
Deglaze the pan with the chicken stock and Raspberry Vinegar. Add the mustard, tarragon, salt, pepper, and cayenne. Cook until the mixture begins to thicken. Spoon 2 tablespoons of the pan juices over the chicken livers. Add the blanched vegetables to the remaining liquid in the pan and stir over medium heat just long enough to heat the vegetables.
Using a slotted spoon, transfer the vegetables to the individual serving plates, arranging them on top of the spinach. Return the chicken livers and any accumulated juices to the pan and stir until just heated through. Immediately arrange on top of the vegetables and serve.
Serves 4.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
Sunday, May 19, 2013
TO BONE A CHICKEN YOURSELF
I posted two videos on how to bone a whole chicken and whole fish. Please watch how the procedure is completed. The videos will show up in the upper part of this blog-in the kitchen picture! I think its pretty awesome!
SPICY TERIYAKI CHICKEN
On occasion we have dinner guests with diverse tastes, and we serve Spicy Teriyaki Chicken as a second entree. It especially complements Grilled Salmon Fillets or Barbecued Spare Ribs.
6 pounds chicken thighs and legs, skinned, backbone removed and trimmed of any fat
1/2 cup soy sauce
1/4 cup honey
2 large garlic cloves, minced
2 teaspoons minced fresh ginger root
1-2 tablespoons hot chili oil*
Combine the marinade ingredients and pour over the chicken pieces. Marinate 2-3 hours, tossing occasionally.
Transfer the marinated chicken to a baking pan just large enough to hold it, allowing a small amount of space between the pieces to ensure even baking. Spoon any remaining marinade over the chicken and bake in a preheated 375 degree oven 45-60 minutes. Turn the chicken every 15 minutes and baste frequently. When finished, the chicken should be a dark honey color, and the juices should run clear when the chicken is pierced with a fork.
Serves 4-5.
* Hot chili oil may be found on the specialty aisle in some grocery stores or in an oriental market.
6 pounds chicken thighs and legs, skinned, backbone removed and trimmed of any fat
1/2 cup soy sauce
1/4 cup honey
2 large garlic cloves, minced
2 teaspoons minced fresh ginger root
1-2 tablespoons hot chili oil*
Combine the marinade ingredients and pour over the chicken pieces. Marinate 2-3 hours, tossing occasionally.
Transfer the marinated chicken to a baking pan just large enough to hold it, allowing a small amount of space between the pieces to ensure even baking. Spoon any remaining marinade over the chicken and bake in a preheated 375 degree oven 45-60 minutes. Turn the chicken every 15 minutes and baste frequently. When finished, the chicken should be a dark honey color, and the juices should run clear when the chicken is pierced with a fork.
Serves 4-5.
* Hot chili oil may be found on the specialty aisle in some grocery stores or in an oriental market.
Saturday, February 2, 2013
Chicken and Sweet Potato Egg Nests
2 tablespoons olive oil
1/2 cup yellow onion, sliced
1 pound sweet potatoes, shredded
1 tablespoon delicatessen-style mustard
4 large eggs, lightly beaten
1 cup oven-roasted chicken breast, finely diced
1 teaspoon thyme, minced
Preheat oven to 350 degrees. In a large nonstick skillet, heat oil over medium heat and cook onion until soft and golden. Nix shredded sweet potatoes with sauteed onion and mustard. Mold mixture into separate cups in a muffin tin.
Bake for 30 to 35 minutes or until crisp; cool in the pan. This can be done a day ahead of time. Cover the cooled cups and wrap in plastic; refrigerate.
Scramble eggs with chicken. When cooked, evenly divide among the sweet potato cups. Top with thyme and serve.
Serves 6
Courtesy of Boar's Head
1/2 cup yellow onion, sliced
1 pound sweet potatoes, shredded
1 tablespoon delicatessen-style mustard
4 large eggs, lightly beaten
1 cup oven-roasted chicken breast, finely diced
1 teaspoon thyme, minced
Preheat oven to 350 degrees. In a large nonstick skillet, heat oil over medium heat and cook onion until soft and golden. Nix shredded sweet potatoes with sauteed onion and mustard. Mold mixture into separate cups in a muffin tin.
Bake for 30 to 35 minutes or until crisp; cool in the pan. This can be done a day ahead of time. Cover the cooled cups and wrap in plastic; refrigerate.
Scramble eggs with chicken. When cooked, evenly divide among the sweet potato cups. Top with thyme and serve.
Serves 6
Tuesday, December 4, 2012
CRUNCHY, CHEESY CHIPOTLE CHICKEN..
Makes: 6 servings
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 chipotle chiles in adobo, finely chopped
4 cups shredded, cooked chicken {Use leftover chicken or store-bought rotisserie chicken to save time.}
1 cup cooked black beans {if using canned, drain and rinse them first}
1 {14.5-ounce} can chopped tomatoes with juices
1/4 teaspoon cumin
Pinch of sea salt and pepper
2 cups crushed tortilla chips {or Fritos if you're not in Paris, where there are no such things}
5 ounces mozzarella cheese
1 chopped avocado, for serving
Big handful fresh cilantro, chopped, for serving
1 lime, cut into wedges, for serving
1. Preheat the oven to broil and put six {2-cup} jars on a cookie sheet.
2. Drizzle the olive oil into a large skillet and add the onion and garlic. Turn the heat to medium-low and cook till the onion is translucent, about 5 minutes. Add the chiles, chicken, black beans, tomatoes, cumin, and salt and pepper, and stir till warmed through. Taste for seasonings.
3. Put 1 cup of the chicken mixture in each of the jars and top with about 2 tablespoons of the tortilla chips and just enough cheese to cover. Slide into the oven and cook till the cheese is bubbly, about 10 minutes. Serve right away, with chopped avocado and cilantro on top and lime on the side.
Nutritional analysis per serving:
598 calories 32 grams fat; 55 grams carbohydrates; 27 grams protein 54 milligrams cholesterol; 651 milligrams sodium; 8 grams dietary fiber; 47 percent of calories from fat.
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 chipotle chiles in adobo, finely chopped
4 cups shredded, cooked chicken {Use leftover chicken or store-bought rotisserie chicken to save time.}
1 cup cooked black beans {if using canned, drain and rinse them first}
1 {14.5-ounce} can chopped tomatoes with juices
1/4 teaspoon cumin
Pinch of sea salt and pepper
2 cups crushed tortilla chips {or Fritos if you're not in Paris, where there are no such things}
5 ounces mozzarella cheese
1 chopped avocado, for serving
Big handful fresh cilantro, chopped, for serving
1 lime, cut into wedges, for serving
1. Preheat the oven to broil and put six {2-cup} jars on a cookie sheet.
2. Drizzle the olive oil into a large skillet and add the onion and garlic. Turn the heat to medium-low and cook till the onion is translucent, about 5 minutes. Add the chiles, chicken, black beans, tomatoes, cumin, and salt and pepper, and stir till warmed through. Taste for seasonings.
3. Put 1 cup of the chicken mixture in each of the jars and top with about 2 tablespoons of the tortilla chips and just enough cheese to cover. Slide into the oven and cook till the cheese is bubbly, about 10 minutes. Serve right away, with chopped avocado and cilantro on top and lime on the side.
Nutritional analysis per serving:
598 calories 32 grams fat; 55 grams carbohydrates; 27 grams protein 54 milligrams cholesterol; 651 milligrams sodium; 8 grams dietary fiber; 47 percent of calories from fat.
Friday, November 30, 2012
Braised Savoy Cabbage Rolls..
Serve in soup plates with broth..
2 tablespoons olive oil
2 large onions, slivered or thinly sliced {about 1 1/2 pounds}
1/4 cup Marsala, sherry or water
1 {2 3/4-to 3-pound} head Savoy cabbage
2 1/2 pounds ground turkey
1 cup shredded carrots
1 tablespoon chopped fresh sage
1 1/2 teaspoons salt
1 tablespoon minced garlic
1 cup chopped parsley
2 cups cooked quinoa
Coarsely ground black pepper
4 to 6 cups boiling reduced-sodium chicken broth
1. Bring a large pot of salted water to boil for cabbage.
2. Heat oil in a large Dutch oven over medium-high heat. Add onions and cook until soft and browned, about 15 minutes. Add Marsala and cook until most of the liquid is evaporated.
3. Cut around core of cabbage to release leaves. Working in batches, drop leaves in boiling water; cook until soft, 4 to 5 minutes. Drain and cool. {You'll need 12 large and 12 small cabbage leaves.}
4. Combine turkey, carrots, sage, salt, garlic and parsley in a large mixing bowl. Fold in quinoa and onions. Season with pepper.
5. Preheat the oven to 375 degrees.
6. Place 1/3 cup meat mixture onto 1 large cabbage leaf. Mash down slightly and lay a small leaf on top. Place another 1/3 cup meat mixture on top. Fold in sides and roll up leaf firmly from bottom. Place in a 5-quart casserole dish, seam-side down. Repeat with remaining leaves and meat mixture to make 12 rolls. Place tightly into pan and top with any extra cabbage. Pour enough boiling chicken broth into pan to come most of the way up the sides of casserole. Cover with foil.
7. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 1 hour. Remove from oven and let stand 15 to 20 minutes, covered. Cabbage should be tender enough to cut with a fork.
8. To serve, place rolls on soup plates and ladle broth over.
Makes: 12 rolls.
Serves: 8
Per serving:
340 calories; 12 grams fat; 75 milligrams cholesterol; 32 grams protein; 26 grams carbohydrates; 8 grams fiber; 890 milligrams sodium.
2 tablespoons olive oil
2 large onions, slivered or thinly sliced {about 1 1/2 pounds}
1/4 cup Marsala, sherry or water
1 {2 3/4-to 3-pound} head Savoy cabbage
2 1/2 pounds ground turkey
1 cup shredded carrots
1 tablespoon chopped fresh sage
1 1/2 teaspoons salt
1 tablespoon minced garlic
1 cup chopped parsley
2 cups cooked quinoa
Coarsely ground black pepper
1. Bring a large pot of salted water to boil for cabbage.
2. Heat oil in a large Dutch oven over medium-high heat. Add onions and cook until soft and browned, about 15 minutes. Add Marsala and cook until most of the liquid is evaporated.
3. Cut around core of cabbage to release leaves. Working in batches, drop leaves in boiling water; cook until soft, 4 to 5 minutes. Drain and cool. {You'll need 12 large and 12 small cabbage leaves.}
4. Combine turkey, carrots, sage, salt, garlic and parsley in a large mixing bowl. Fold in quinoa and onions. Season with pepper.
5. Preheat the oven to 375 degrees.
6. Place 1/3 cup meat mixture onto 1 large cabbage leaf. Mash down slightly and lay a small leaf on top. Place another 1/3 cup meat mixture on top. Fold in sides and roll up leaf firmly from bottom. Place in a 5-quart casserole dish, seam-side down. Repeat with remaining leaves and meat mixture to make 12 rolls. Place tightly into pan and top with any extra cabbage. Pour enough boiling chicken broth into pan to come most of the way up the sides of casserole. Cover with foil.
7. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 1 hour. Remove from oven and let stand 15 to 20 minutes, covered. Cabbage should be tender enough to cut with a fork.
8. To serve, place rolls on soup plates and ladle broth over.
Makes: 12 rolls.
Serves: 8
Per serving:
340 calories; 12 grams fat; 75 milligrams cholesterol; 32 grams protein; 26 grams carbohydrates; 8 grams fiber; 890 milligrams sodium.
Chicken with Maple Stuffing..
For a smaller gathering, try these chicken breasts-which contain all the same great fall flavors you crave at the holiday meal!!
1/2 cup finely ground toasted walnuts
1 cup lightly toasted plain breadcrumbs
2 teaspoons chopped fresh sage
2 tablespoons butter, melted
4 tablespoons maple syrup, divided
3/4 teaspoon salt, divided
Coarsely ground black pepper
2 1/2 cups reduced-sodium chicken broth
1/2 cup dry white wine
4 sprigs fresh thyme
1 tablespoon olive oil
4 boneless, skinless chicken breasts {about 6 ounces each}, trimmed
2 tablespoons chilled butter
1. Combine walnuts, breadcrumbs and sage in a medium bowl. Add butter, 2 tablespoons maple syrup, 1/2 teaspoon salt and pepper; mix well.
2. Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil; cook until reduced to 1 cup, about 15 minutes.
3. Preheat the oven to 425 degrees.
4. Heat olive oil in a large ovenproof skillet. Add chicken; cook until golden brown on bottom, about 3 minutes. Remove pan from heat. Turn chicken over and mound breadcrumb mixture on top of each breast, pressing lightly to adhere. {Some topping may fall into pan.} Transfer pan to oven and bake until topping is browned and chicken is cooked, 10 to 12 minutes.
5. Remove chicken and keep warm. Add broth mixture to pan, stirring to loosen browned bits. Boil until reduced to about 3/4 cup. Reduce heat to low; add chilled butter, 1 tablespoon at a time, stirring until melted. Add 1/4 teaspoon salt and pepper. Serve sauce with chicken.
Serves: 4
Per Serving:
670 calories; 31 grams fat; 155 milligrams cholesterol; 52 grams protein; 40 grams carbohydrates; 2 grams fiber; 1220 milligrams sodium.
1/2 cup finely ground toasted walnuts
1 cup lightly toasted plain breadcrumbs
2 teaspoons chopped fresh sage
2 tablespoons butter, melted
4 tablespoons maple syrup, divided
3/4 teaspoon salt, divided
Coarsely ground black pepper
2 1/2 cups reduced-sodium chicken broth
1/2 cup dry white wine
4 sprigs fresh thyme
1 tablespoon olive oil
4 boneless, skinless chicken breasts {about 6 ounces each}, trimmed
2 tablespoons chilled butter
1. Combine walnuts, breadcrumbs and sage in a medium bowl. Add butter, 2 tablespoons maple syrup, 1/2 teaspoon salt and pepper; mix well.
2. Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil; cook until reduced to 1 cup, about 15 minutes.
3. Preheat the oven to 425 degrees.
4. Heat olive oil in a large ovenproof skillet. Add chicken; cook until golden brown on bottom, about 3 minutes. Remove pan from heat. Turn chicken over and mound breadcrumb mixture on top of each breast, pressing lightly to adhere. {Some topping may fall into pan.} Transfer pan to oven and bake until topping is browned and chicken is cooked, 10 to 12 minutes.
5. Remove chicken and keep warm. Add broth mixture to pan, stirring to loosen browned bits. Boil until reduced to about 3/4 cup. Reduce heat to low; add chilled butter, 1 tablespoon at a time, stirring until melted. Add 1/4 teaspoon salt and pepper. Serve sauce with chicken.
Serves: 4
Per Serving:
GOING COLD TURKEY..
This year, skip the bird in favor of something new!! Lots of people fantasize about serving something other than turkey for Thanksgiving-especially after cooking {and cleaning up} a full dinner with all the trimmings for years on end. But the yearning for something tastier, easier or more exotic usually gives way to tradition. This year, we're featuring three alternatives to traditional turkey. The roast pork provides a large roasted centerpiece on a platter, and the chicken has flavors reminiscent of turkey and dressing. The cabbage rolls, on the other hand, are the antithesis of turkey dinner, for those of you who really want a new tradition!
Wednesday, November 21, 2012
ROASTED TURKEY WITH POMEGRANATE-THYME GLAZE..
Prep Time: 30 minutes
Cook: 3 to 3 3/4 hours
Servings: 10 to 12, with leftovers
12 to 14 pound turkey, thawed, giblets, neck removed
4 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 small bunch thyme sprigs, plus 2 tablespoons chopped fresh thyme
1 onion, quartered
6 cloves garlic, thinly sliced
2 teaspoons olive oil
2 large shallots, finely chopped
3 cups pomegranate juice
1/2 cup sugar
1. Heat oven to 325 degrees. Season turkey cavity with 3 teaspoons salt and the pepper; fill with thyme sprigs and onion. Loosen skin from breast by pushing fingers gently between skin and meat. Combine 4 teaspoons chopped thyme and the garlic, mixing well. Rub mixture under loosened skin. Turn wing tips under; truss legs with kitchen string. Place turkey on rack in roasting pan. Roast turkey, about 2 1/2 hours; loosely cover with foil if skin browns too quickly.
2. Meanwhile, prepare glaze. Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add remaining 2 teaspoons chopped thyme, shallots and remaining 1 teaspoon salt; saute 2 minutes, stirring frequently. Add juice and sugar; heat to a boil. Reduce heat; simmer until syrupy and reduced to about 1 cup, 15 minutes. Remove from heat. Set half of the glaze aside to serve with roasted bird.
3. Use remaining glaze to lightly baste turkey several times during the last half hour of roasting. Continue roasting turkey until an oven-safe or instant-read thermometer inserted deep in the thigh reads 165 degrees, another 30-40 minutes. Remove turkey from oven; let rest 15-20 minutes before carving. Serve with reserved glaze.
Nutrition Information per serving:
463 calories, 14 grams fat, 4 grams saturated fat, 257 milligrams cholesterol, 10 grams carbohydrates, 70 grams protein, 726 milligrams sodium, 0 grams fiber.
Cook: 3 to 3 3/4 hours
Servings: 10 to 12, with leftovers
12 to 14 pound turkey, thawed, giblets, neck removed
4 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 small bunch thyme sprigs, plus 2 tablespoons chopped fresh thyme
1 onion, quartered
6 cloves garlic, thinly sliced
2 teaspoons olive oil
2 large shallots, finely chopped
3 cups pomegranate juice
1/2 cup sugar
1. Heat oven to 325 degrees. Season turkey cavity with 3 teaspoons salt and the pepper; fill with thyme sprigs and onion. Loosen skin from breast by pushing fingers gently between skin and meat. Combine 4 teaspoons chopped thyme and the garlic, mixing well. Rub mixture under loosened skin. Turn wing tips under; truss legs with kitchen string. Place turkey on rack in roasting pan. Roast turkey, about 2 1/2 hours; loosely cover with foil if skin browns too quickly.
2. Meanwhile, prepare glaze. Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add remaining 2 teaspoons chopped thyme, shallots and remaining 1 teaspoon salt; saute 2 minutes, stirring frequently. Add juice and sugar; heat to a boil. Reduce heat; simmer until syrupy and reduced to about 1 cup, 15 minutes. Remove from heat. Set half of the glaze aside to serve with roasted bird.
3. Use remaining glaze to lightly baste turkey several times during the last half hour of roasting. Continue roasting turkey until an oven-safe or instant-read thermometer inserted deep in the thigh reads 165 degrees, another 30-40 minutes. Remove turkey from oven; let rest 15-20 minutes before carving. Serve with reserved glaze.
Nutrition Information per serving:
463 calories, 14 grams fat, 4 grams saturated fat, 257 milligrams cholesterol, 10 grams carbohydrates, 70 grams protein, 726 milligrams sodium, 0 grams fiber.
A Piece-Meal Take On Turkey Preparation..
Go Ahead: Break up the bird! Turkey! Let's talk about it! As the Butterball people note, 80 percent of us will carve that whole turkey in the kitchen. What arrives at the table is not the golden fantasy of magazine covers but a platter of sliced meat and disjointed legs. Is it time to ax that big 'ole bird from your Thanksgiving feast? Even if you do have the free hours to roast it, a hungry crowd to feed and enough oven space to hold the monster, who these days has the carving skills to do the portioning at the dining room table? If your honest answer is "yes," cut the whole bird from your Thanksgiving invite list. Go with turkey parts. Not only can they make for faster cooking, but you can enjoy the kind of meat you like best at its best. No need, say, to overcook the breast meat to ensure the legs are done. "Who has not had a dry turkey?" asks celebrity chef Alexandra Guarnaschelli, who will compete in this season's "The Next Iron Chef: Redemption" on Food Network. "The advantage of breaking up the bird is you can roast the thigh and breast separately. Or braise the turkey thighs and roast the breast." "Braise turkey thighs like a stew until the meat falls off the bone, or roast at a high temperature for crispy skin and juicy meat, or steam them with vegetables in wine." Doing something different with the Thanksgiving turkey appeals to many. Whatever you do with the turkey, you are not alone. So many people are thinking different directions for Thanksgiving and not just doing a plain turkey. We have shared a few recipes below in the ever changing appeal of cooking turkey parts for the holiday..Enjoy!!
LEMON TURKEY CUTLETS..
Prep Time:
30 minutes Cook: 10 minutes per batch
Makes: 6 servings
1 3/4 pounds turkey breast, skin and bone removed
1 cup flour
1/2 teaspoon kosher salt
Freshly ground pepper
3 eggs
1 1/2 cups panko breadcrumbs
1 tablespoon each; fresh oregano, grated lemon zest
1 cup grated Grana Padano cheese or other grating cheese
2 tablespoons each: olive oil, butter
Orange and lemon wedges
1. Cut each turkey breast on the bias and on the diagonal into 3/4-inch-thick slices. Place each piece between two pieces of waxed paper or plastic wrap. Pound the turkey with a large flat meat pounder until slices are 1/4-to 3/8-inch thick.
2. Place the flour in a bowl; season with salt and pepper. Crack the eggs into a small bowl; season with salt and pepper; whisk well. Combine the panko, oregano, lemon zest and Grana Padano; season with salt and pepper in a third bowl. Dip both sides of the turkey slices in the flour, shaking off the excess. Next, dip the slices in the beaten eggs, letting the excess drain off. Finally, dip into the breadcrumb mixture; use your fingers to coat each side. Tap off the excess. Set aside in a single layer on a foil-lined baking sheet.
3. Heat the oil and butter in a large skillet over medium-high heat. Add turkey in a single layer, in batches if necessary. Do not overcrowd the pan. Cook, turning, until the pieces are golden brown on each side, 8-10 minutes. Serve garnished with orange and lemon wedges.
Nutrition Information per serving:
426 calories, 15 grams fat, 6 grams saturated fat, 183 milligrams cholesterol. 32 grams carbohydrates, 37 grams protein, 475 milligrams sodium, 1 gram fiber
30 minutes Cook: 10 minutes per batch
Makes: 6 servings
1 3/4 pounds turkey breast, skin and bone removed
1 cup flour
1/2 teaspoon kosher salt
Freshly ground pepper
3 eggs
1 1/2 cups panko breadcrumbs
1 tablespoon each; fresh oregano, grated lemon zest
1 cup grated Grana Padano cheese or other grating cheese
2 tablespoons each: olive oil, butter
Orange and lemon wedges
1. Cut each turkey breast on the bias and on the diagonal into 3/4-inch-thick slices. Place each piece between two pieces of waxed paper or plastic wrap. Pound the turkey with a large flat meat pounder until slices are 1/4-to 3/8-inch thick.
2. Place the flour in a bowl; season with salt and pepper. Crack the eggs into a small bowl; season with salt and pepper; whisk well. Combine the panko, oregano, lemon zest and Grana Padano; season with salt and pepper in a third bowl. Dip both sides of the turkey slices in the flour, shaking off the excess. Next, dip the slices in the beaten eggs, letting the excess drain off. Finally, dip into the breadcrumb mixture; use your fingers to coat each side. Tap off the excess. Set aside in a single layer on a foil-lined baking sheet.
3. Heat the oil and butter in a large skillet over medium-high heat. Add turkey in a single layer, in batches if necessary. Do not overcrowd the pan. Cook, turning, until the pieces are golden brown on each side, 8-10 minutes. Serve garnished with orange and lemon wedges.
Nutrition Information per serving:
426 calories, 15 grams fat, 6 grams saturated fat, 183 milligrams cholesterol. 32 grams carbohydrates, 37 grams protein, 475 milligrams sodium, 1 gram fiber
SLOW COOKER TURKEY BREAST..
Prep Time:
15 minutes Cook: 3 hours
Makes: 8 to 10 servings
Experiment, if you like, with turkey drumsticks or thighs instead of the breast.
Season a 4- to 6- pound boneless turkey breast with coarse salt and freshly ground black pepper. Place the turkey, skin side up, in a slow cooker. Pour over 1/4 cup Madeira wine; add 1 onion, preferably Vidalia, sliced; 1 sprig thyme; 1 garlic clove; 1 tablespoon honey. Seal with the lid. Cook on high heat, turning once, until tender, 3-4 hours.
Transfer to a cutting board; cover with foil. Let the turkey rest 15 minutes before slicing. Pour the broth into a fat separator or remove the grease with a spoon. Strain broth into a small saucepan; heat to a boil. Taste; adjust seasonings. Keep warm over low heat until ready to serve. Spoon broth over turkey slices.
15 minutes Cook: 3 hours
Makes: 8 to 10 servings
Experiment, if you like, with turkey drumsticks or thighs instead of the breast.
Season a 4- to 6- pound boneless turkey breast with coarse salt and freshly ground black pepper. Place the turkey, skin side up, in a slow cooker. Pour over 1/4 cup Madeira wine; add 1 onion, preferably Vidalia, sliced; 1 sprig thyme; 1 garlic clove; 1 tablespoon honey. Seal with the lid. Cook on high heat, turning once, until tender, 3-4 hours.
Transfer to a cutting board; cover with foil. Let the turkey rest 15 minutes before slicing. Pour the broth into a fat separator or remove the grease with a spoon. Strain broth into a small saucepan; heat to a boil. Taste; adjust seasonings. Keep warm over low heat until ready to serve. Spoon broth over turkey slices.
ROASTED TURKEY BREAST WITH PEARL ONIONS AND SAGE..
Prep Time:
15 minutes Roast: 1 to 1 1/2 hours
Makes: 8 to 10 servings
1 whole turkey breast, about 4 to 6 pounds
1/2 stick {4 tablespoons} unsalted butter, melted
1 teaspoon salt
1 teaspoon red pepper flakes
12 to 15 medium fresh sage leaves
2 Granny Smith apples, cored, cut into 6 wedges each
15 to 18 pearl onions, peeled
1 head garlic, separated into individual cloves but not peeled
1 small sprig fresh rosemary
Juice from 1/2 to 1 lemon
1. Heat the oven to 350 degrees. Brush turkey breast with some of the melted butter. Season with salt and red pepper flakes. Tuck a few sage leaves under the skin.
2. Arrange the apples, pearl onions, garlic cloves, rosemary and remaining sage in the bottom of a roasting pan with a fitted rack. Drizzle with remaining melted butter. Arrange the turkey breast on the rack above the vegetables.
3. Roast until the pan juices are clear {meaning free of any traces of blood} or until the meat registers 155 to 160 in the thickest part of the breast on a thermometer, 1 to 1 1/2 hours. Remove from the oven: allow to rest 15 minutes. {The temperature will go up to a safe temperature, 165 degrees, while it rests.} Serve sliced, on a platter with the vegetables and drippings. Squeeze the lemon juice over the meat just before serving.
Nutrition Information per serving {for 10 servings}:
222 calories, 5 grams fat, 3 grams saturated fat, 106 milligrams cholesterol, 7 grams carbohydrates, 35 grams protein, 296 milligrams sodium, 0 grams fiber.
15 minutes Roast: 1 to 1 1/2 hours
Makes: 8 to 10 servings
1 whole turkey breast, about 4 to 6 pounds
1/2 stick {4 tablespoons} unsalted butter, melted
1 teaspoon salt
1 teaspoon red pepper flakes
12 to 15 medium fresh sage leaves
2 Granny Smith apples, cored, cut into 6 wedges each
15 to 18 pearl onions, peeled
1 head garlic, separated into individual cloves but not peeled
1 small sprig fresh rosemary
Juice from 1/2 to 1 lemon
1. Heat the oven to 350 degrees. Brush turkey breast with some of the melted butter. Season with salt and red pepper flakes. Tuck a few sage leaves under the skin.
2. Arrange the apples, pearl onions, garlic cloves, rosemary and remaining sage in the bottom of a roasting pan with a fitted rack. Drizzle with remaining melted butter. Arrange the turkey breast on the rack above the vegetables.
3. Roast until the pan juices are clear {meaning free of any traces of blood} or until the meat registers 155 to 160 in the thickest part of the breast on a thermometer, 1 to 1 1/2 hours. Remove from the oven: allow to rest 15 minutes. {The temperature will go up to a safe temperature, 165 degrees, while it rests.} Serve sliced, on a platter with the vegetables and drippings. Squeeze the lemon juice over the meat just before serving.
Nutrition Information per serving {for 10 servings}:
222 calories, 5 grams fat, 3 grams saturated fat, 106 milligrams cholesterol, 7 grams carbohydrates, 35 grams protein, 296 milligrams sodium, 0 grams fiber.
Thursday, November 15, 2012
Hawaiian-Portuguese Smoked Turkey..
A wave of Portuguese came to Hawaii in the late 1800's to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese.
Serve with Portuguese Sausage Stuffing.
Serves: 18 to 20
Time: 4 to 5 hours, plus 2 days to marinate, plus 30 minutes to soak hickory chips.
1 turkey {18 to 20 lbs. see Quick Tip}
1 tablespoons each coarsely chopped ginger and garlic, plus 1/4 cup each minced garlic and ginger
4 cups soy sauce
1 cup apple cider
2 tablespoons light brown sugar or turbinado sugar
6 cups hickory chips
2 cups chicken broth
2 large onions, quartered lengthwise
Hawaiian-Portuguese Turkey Gravy {see below}
1. On day 1 {2 days before Thanksgiving}, remove giblets from turkey and rinse turkey inside and out. Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan {discard neck}, into cavity of turkey, sprinkle coarsely chopped ginger and garlic. In a bowl, whisk together minced garlic and ginger, soy sauce, vinegar, and brown sugar; pour over turkey. Cover turkey with plastic wrap and marinate 2 days, basting 3 to 5 times a day.
2. On day 3 {Thanksgiving Day}, remove giblets. About 4 hours before serving, remove turkey from refrigerator. Let stand for 30 minutes in pan; meanwhile, soak hickory chips in water 30 minutes.
3. Remove turkey from pan and pour marinade into a bowl. {If you're making the Portuguese Sausage Stuffing, set 1 cup of the marinade aside.} Add broth and set aside. Return turkey to pan, breast side up, and add onions {put 2 or 3 quarters inside turkey}. Truss turkey, tying drumsticks together tightly with kitchen twine; truss wing tips together the same way. Cover wing tips and drmsticks with heavy-duty foil "caps," molding them snugly to prevent scorching. Cover entire pan loosely with a double layer of foil, extending foil beyond turkey like an umbrella.
4. Prepare charcoal or gas grill, large enough to hold the turkey, for indirect cooking: For a charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash {about 20 minutes}, bank evenly on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup soaked wood chips now and every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.
5. Carefully slide pan with turkey from baking sheet onto center of grill. Pour in marinade and broth. Close grill lid. {If your grill has a lip on it, rest pan at an angle on grill, then carefully slide pan onto grill.} Smoke turkey, basting every 30 minutes, until an instant-read thermometer inserted straight down through thickest part of breast to bone registers 150 degrees, about 2 1/2 hours {begin checking after 2 hours}. Ladle marinade from pan into a heatproof bowl and reserve for Hawaiian-Portuguese Turkey Gravy.
6. Slide baking sheet under turkey pan, ease baking pan onto sheet, and lift pan with turkey off grill. Let turkey rest, covered with foil, at least 20 minutes {internal temperature will rise to 160 degrees} before carving.
Quick Tip:
Start with a frozen turkey and marinate for 3 days.
It's helpful to have a friend or relative assist you in easing the turkey on and off the grill.
Per Serving:
61 calories, 70 % {43 calories} from fat. 1.3 gram protein. 4.8 gram fat {1.4 gram saturated}. 3.1 gram carbohydrates {0.1 gram fiber}. 423 milligrams sodium. 4.9 milligrams cholesterol.
Serve with Portuguese Sausage Stuffing.
Serves: 18 to 20
Time: 4 to 5 hours, plus 2 days to marinate, plus 30 minutes to soak hickory chips.
1 turkey {18 to 20 lbs. see Quick Tip}
1 tablespoons each coarsely chopped ginger and garlic, plus 1/4 cup each minced garlic and ginger
4 cups soy sauce
1 cup apple cider
2 tablespoons light brown sugar or turbinado sugar
6 cups hickory chips
2 cups chicken broth
2 large onions, quartered lengthwise
Hawaiian-Portuguese Turkey Gravy {see below}
1. On day 1 {2 days before Thanksgiving}, remove giblets from turkey and rinse turkey inside and out. Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan {discard neck}, into cavity of turkey, sprinkle coarsely chopped ginger and garlic. In a bowl, whisk together minced garlic and ginger, soy sauce, vinegar, and brown sugar; pour over turkey. Cover turkey with plastic wrap and marinate 2 days, basting 3 to 5 times a day.
2. On day 3 {Thanksgiving Day}, remove giblets. About 4 hours before serving, remove turkey from refrigerator. Let stand for 30 minutes in pan; meanwhile, soak hickory chips in water 30 minutes.
3. Remove turkey from pan and pour marinade into a bowl. {If you're making the Portuguese Sausage Stuffing, set 1 cup of the marinade aside.} Add broth and set aside. Return turkey to pan, breast side up, and add onions {put 2 or 3 quarters inside turkey}. Truss turkey, tying drumsticks together tightly with kitchen twine; truss wing tips together the same way. Cover wing tips and drmsticks with heavy-duty foil "caps," molding them snugly to prevent scorching. Cover entire pan loosely with a double layer of foil, extending foil beyond turkey like an umbrella.
4. Prepare charcoal or gas grill, large enough to hold the turkey, for indirect cooking: For a charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash {about 20 minutes}, bank evenly on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup soaked wood chips now and every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.
5. Carefully slide pan with turkey from baking sheet onto center of grill. Pour in marinade and broth. Close grill lid. {If your grill has a lip on it, rest pan at an angle on grill, then carefully slide pan onto grill.} Smoke turkey, basting every 30 minutes, until an instant-read thermometer inserted straight down through thickest part of breast to bone registers 150 degrees, about 2 1/2 hours {begin checking after 2 hours}. Ladle marinade from pan into a heatproof bowl and reserve for Hawaiian-Portuguese Turkey Gravy.
6. Slide baking sheet under turkey pan, ease baking pan onto sheet, and lift pan with turkey off grill. Let turkey rest, covered with foil, at least 20 minutes {internal temperature will rise to 160 degrees} before carving.
Quick Tip:
Start with a frozen turkey and marinate for 3 days.
It's helpful to have a friend or relative assist you in easing the turkey on and off the grill.
Per Serving:
61 calories, 70 % {43 calories} from fat. 1.3 gram protein. 4.8 gram fat {1.4 gram saturated}. 3.1 gram carbohydrates {0.1 gram fiber}. 423 milligrams sodium. 4.9 milligrams cholesterol.
Hawaiian-Portuguese Turkey Gravy..
The soy sauce in the turkey marinade turns this gravy an appetizing deep brown color.
Makes: About 4 cups; 16 servings
Time: About 20 minutes
6 tablespoons turkey fat {skimmed from cooked marinade of Hawaiian-Portuguese Smoked Turkey; see recipe above} or 6 tablespoons unsalted butter
6 tablespoons flour
4 to 4 1/2 cups reduced-sodium chicken broth
1/2 cup defatted cooked marinade from Hawaiian-Portuguese Smoked Turkey, strained
Heat fat or butter in a medium heavy-bottomed saucepan over medium heat and whisk in flour. Cook, whisking until roux is nut brown, 10 minutes. Whisk in 4 cups broth and marinade {if thick, add remaining 1/2 cup broth}. Serve hot.
Per Serving:
61 calories, 70 % {43 calories} from fat. 1.3 grams protein. 4.8 grams fat {1.4 gram saturated}. 3.1 gram carbohydrates {0.1 gram fiber}. 423 milligrams sodium. 4.9 milligrams cholesterol.
Makes: About 4 cups; 16 servings
Time: About 20 minutes
6 tablespoons turkey fat {skimmed from cooked marinade of Hawaiian-Portuguese Smoked Turkey; see recipe above} or 6 tablespoons unsalted butter
6 tablespoons flour
4 to 4 1/2 cups reduced-sodium chicken broth
1/2 cup defatted cooked marinade from Hawaiian-Portuguese Smoked Turkey, strained
Heat fat or butter in a medium heavy-bottomed saucepan over medium heat and whisk in flour. Cook, whisking until roux is nut brown, 10 minutes. Whisk in 4 cups broth and marinade {if thick, add remaining 1/2 cup broth}. Serve hot.
Per Serving:
61 calories, 70 % {43 calories} from fat. 1.3 grams protein. 4.8 grams fat {1.4 gram saturated}. 3.1 gram carbohydrates {0.1 gram fiber}. 423 milligrams sodium. 4.9 milligrams cholesterol.
Roast Turkey with Sage-Garlic Butter..
We are big believers in brining turkey before cooking. It helps the meat absorb moisture {and prevents the white meat from drying out before the dark meat is cooked} and makes the meat more flavorful overall.
Serves: 12 to 16
Time: 2 3/4 to 3 3/4 hours, plus overnight to brine.
1 cup kosher salt
1 turkey {12 to 18 lbs.}
1 cup unsalted butter, at room temperature
1/3 cup plus 1 tablespoon chopped sage leaves
2 tablespoons chopped garlic
1/2 cup flour
1 quart reduced-sodium chicken broth, warmed
1. Make brine. Boil 1 quart water with salt in a pot big enough to hold turkey, stirring until salt is dissolved. Add 2 quarts cold water and let cool to room temperature. Meanwhile, remove leg truss from turkey and discard. Remove neck, tail, and giblets and save for broth if you like. Pull off and discard lumps of fat. Rinse bird inside and out. Lower turkey into brine. If breast isn't submerged, make more brine, cool, and add. Chill, covered, at least 12 hours.
2. In a food processor, blend butter, 1/3 cup sage, and garlic until smooth.
3. Preheat oven to 350 degrees. Lift turkey from brine, rinse, and pat dry. Set turkey on a V-shaped rack in a 12- by- 17-inch or larger roasting pan {big enough so turkey fits inside rim}.
4. Slide your fingers between skin and flesh of bird to make pockets of space on breast, back, and leg areas, turning bird as necessary. Still using your fingers, slide about 1 tablespoon sage-garlic butter at a time under skin in all the pockets. Place bird, breast side up, on rack.
5. Roast turkey, basting occasionally with pan drippings, until a thermometer inserted straight down through thickest part of breast to the bone registers 160 degrees, 2 to 3 hours. Transfer turkey to a platter and tent with foil. Let rest in a warm place 15 to 30 minutes, then carve.
6. Meanwhile, make gravy: Scrape browned bits from bottom of pan and pour with drippings into a glass measuring cup. Skim fat off top; reserve 1/4 cup and discard the rest. Measure drippings; add hot water if needed to make 1 cup total.
7. In a large frying pan, heat reserved fat over medium heat. Add flour and cook, whisking constantly, until golden brown, about 5 minutes. Add drippings, whisking into a smooth paste. Whisk in broth, about 1/2 cup at a time, letting mixture come to a boil between additions. Stir in remaining 1 tablespoon sage.
Make Ahead:
Sage-garlic butter, up to 4 days, covered and chilled. Bring to room temperature before using.
Per Serving: 288 calories, 45% {130 calories} from fat. 33 grams protien. 15 grams fat {6 grams saturated}. 4 grams carbohydrates {0.1 gram fiber}. 581 milligrams sodium. 104 milligrans cholesterol.
Serves: 12 to 16
Time: 2 3/4 to 3 3/4 hours, plus overnight to brine.
1 cup kosher salt
1 turkey {12 to 18 lbs.}
1 cup unsalted butter, at room temperature
1/3 cup plus 1 tablespoon chopped sage leaves
2 tablespoons chopped garlic
1/2 cup flour
1 quart reduced-sodium chicken broth, warmed
1. Make brine. Boil 1 quart water with salt in a pot big enough to hold turkey, stirring until salt is dissolved. Add 2 quarts cold water and let cool to room temperature. Meanwhile, remove leg truss from turkey and discard. Remove neck, tail, and giblets and save for broth if you like. Pull off and discard lumps of fat. Rinse bird inside and out. Lower turkey into brine. If breast isn't submerged, make more brine, cool, and add. Chill, covered, at least 12 hours.
2. In a food processor, blend butter, 1/3 cup sage, and garlic until smooth.
3. Preheat oven to 350 degrees. Lift turkey from brine, rinse, and pat dry. Set turkey on a V-shaped rack in a 12- by- 17-inch or larger roasting pan {big enough so turkey fits inside rim}.
4. Slide your fingers between skin and flesh of bird to make pockets of space on breast, back, and leg areas, turning bird as necessary. Still using your fingers, slide about 1 tablespoon sage-garlic butter at a time under skin in all the pockets. Place bird, breast side up, on rack.
5. Roast turkey, basting occasionally with pan drippings, until a thermometer inserted straight down through thickest part of breast to the bone registers 160 degrees, 2 to 3 hours. Transfer turkey to a platter and tent with foil. Let rest in a warm place 15 to 30 minutes, then carve.
6. Meanwhile, make gravy: Scrape browned bits from bottom of pan and pour with drippings into a glass measuring cup. Skim fat off top; reserve 1/4 cup and discard the rest. Measure drippings; add hot water if needed to make 1 cup total.
7. In a large frying pan, heat reserved fat over medium heat. Add flour and cook, whisking constantly, until golden brown, about 5 minutes. Add drippings, whisking into a smooth paste. Whisk in broth, about 1/2 cup at a time, letting mixture come to a boil between additions. Stir in remaining 1 tablespoon sage.
Make Ahead:
Sage-garlic butter, up to 4 days, covered and chilled. Bring to room temperature before using.
Per Serving: 288 calories, 45% {130 calories} from fat. 33 grams protien. 15 grams fat {6 grams saturated}. 4 grams carbohydrates {0.1 gram fiber}. 581 milligrams sodium. 104 milligrans cholesterol.
Tuesday, November 13, 2012
Talkin’ Turkey
apinchandasmidgen@gmail.com thought you would be interested in this email.
More Fabulous Turkey Ideas..
More Fabulous Turkey Ideas..
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