Recipe By: J. KENJI LÓPEZ-ALT (Serious Eats)
Ingredients
3 large onions, roughly chopped (about 1 1/2 quarts)
3 large carrots, peeled and roughly chopped (about 1 quart)
4 stalks celery, roughly chopped (about 1 quart
12 thyme sprigs
1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
2 bay leaves
3 tablespoons butter
4 tablespoons flour
Directions
1. Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3 of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
2. Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note above). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
3. Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.
4. While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.
5. Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.
6. When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.
7. Carve turkey and serve with gravy
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Sunday, November 26, 2017
Turkey Brine
Recipe By:SHERI GAILEY (All Recipes)
Ingredients
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
Directions
1) In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2) When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3) Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4) Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5) Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Ingredients
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
Directions
1) In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2) When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3) Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4) Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5) Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Wednesday, November 22, 2017
Ginger Cranberry Sauce
INGREDIENTS
½ cup water
zest and juice of 1 lime
½ cup sugar
½ cup real maple syrup
1 bag fresh cranberries (12 oz/340 g)
1 Tbsp fresh ginger, grated
pinch of salt
freshly ground pepper
½ cup water
zest and juice of 1 lime
½ cup sugar
½ cup real maple syrup
1 bag fresh cranberries (12 oz/340 g)
1 Tbsp fresh ginger, grated
pinch of salt
freshly ground pepper
METHOD
1. Put the water, zest, lime juice, sugar and maple syrup into a medium-sized heavy saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered until the sugar has dissolved, about 3 minutes.
2. Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Add ginger and mix well. Continue to simmer for an additional 8-10 minutes, until most of the cranberries pop.
3. Season with salt and pepper to taste and serve.
1. Put the water, zest, lime juice, sugar and maple syrup into a medium-sized heavy saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered until the sugar has dissolved, about 3 minutes.
2. Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Add ginger and mix well. Continue to simmer for an additional 8-10 minutes, until most of the cranberries pop.
3. Season with salt and pepper to taste and serve.
Monday, May 26, 2014
Glazed Carrots
from marthastewart.com
3 Tb dark brown sugar
1/4 c unsalted butter (or vegan equivalent)
2 1/2 lbs baby carrots, or other carrots, peeled and cut
1 Tb fresh thyme leaves, chopped
coarse salt and pepper
In a large skillet bring 1 1/3 cups water, brown sugar and butter to a boil. Add carrots and reduce heat. Partially cover and reduce heat, simmer for 10 minutes. Uncover and cook gently, tossing often until carrots are tender and glazed, about 6 minutes. Add thyme and turn off heat. Add salt and pepper, serve warm.
3 Tb dark brown sugar
1/4 c unsalted butter (or vegan equivalent)
2 1/2 lbs baby carrots, or other carrots, peeled and cut
1 Tb fresh thyme leaves, chopped
coarse salt and pepper
In a large skillet bring 1 1/3 cups water, brown sugar and butter to a boil. Add carrots and reduce heat. Partially cover and reduce heat, simmer for 10 minutes. Uncover and cook gently, tossing often until carrots are tender and glazed, about 6 minutes. Add thyme and turn off heat. Add salt and pepper, serve warm.
Saturday, November 17, 2012
Fuyu Fruit Salad
From Edible Seattle November/December 2012
by Beth Maxey
Serves 4
5 Fuyu persimmons, peeled, cored, and cut into 1/2" cubes
2 Comice pears, unpeeled, cored, and cut into 1/2" cubes
Seeds from one pomegranate
Juice from 1 small lemon (about 2 Tbs)
2 tea honey
2 tea fruity olive oil
1/8 tea salt
Combine the cubed persimmon, pears and pomegranate seeds in a bowl. Squeeze the lemon over the fruit and drizzle with honey and olive oil. Season with salt and toss gently. Serve immediately.
by Beth Maxey
Serves 4
5 Fuyu persimmons, peeled, cored, and cut into 1/2" cubes
2 Comice pears, unpeeled, cored, and cut into 1/2" cubes
Seeds from one pomegranate
Juice from 1 small lemon (about 2 Tbs)
2 tea honey
2 tea fruity olive oil
1/8 tea salt
Combine the cubed persimmon, pears and pomegranate seeds in a bowl. Squeeze the lemon over the fruit and drizzle with honey and olive oil. Season with salt and toss gently. Serve immediately.
Potato Puree
From Gluten Free Girl and the Chef
Serves 4
5 large Yukon gold potatoes, peeled
1/2 c whole milk
1/2 c heavy cream
4 Tb unsalted butter, softened
2-3 Tb olive oil
Kosher salt and cracked black pepper
3 Tb fine-chopped fresh chives
Cut the potatoes into 1 inch pieces. Pour 12 cups of cold water into a large pot; the potatoes need room to bounce around. Add enough salt to make the water taste like the ocean. Add the potatoes to the water. Bring to a boil over high heat, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10-15 minutes.
Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3-4 minutes to steam the potatoes dry. Push the potatoes through a ricer.
Heat the milk and cream in a small saucepan on medium heat until the mixture begins to boil. Remove from heat. Stir the softened butter into the potatoes. Pour in the hot milk mixture, folding it in with a rubber spatula. Add the oil and continue to fold. When the potatoes and liquids are fully combined, taste the potatoes. Season with salt and pepper, perhaps about 2 tea each. Taste again until the potatoes are how you like them. Top with chopped chives, if you wish.
Serves 4
5 large Yukon gold potatoes, peeled
1/2 c whole milk
1/2 c heavy cream
4 Tb unsalted butter, softened
2-3 Tb olive oil
Kosher salt and cracked black pepper
3 Tb fine-chopped fresh chives
Cut the potatoes into 1 inch pieces. Pour 12 cups of cold water into a large pot; the potatoes need room to bounce around. Add enough salt to make the water taste like the ocean. Add the potatoes to the water. Bring to a boil over high heat, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10-15 minutes.
Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3-4 minutes to steam the potatoes dry. Push the potatoes through a ricer.
Heat the milk and cream in a small saucepan on medium heat until the mixture begins to boil. Remove from heat. Stir the softened butter into the potatoes. Pour in the hot milk mixture, folding it in with a rubber spatula. Add the oil and continue to fold. When the potatoes and liquids are fully combined, taste the potatoes. Season with salt and pepper, perhaps about 2 tea each. Taste again until the potatoes are how you like them. Top with chopped chives, if you wish.
Wednesday, April 11, 2012
Massaged Kale Salad
1 large bunch Dinosaur Kale, remove stems and cut into 1/2 inch ribbons
1/4 tea sea salt
Juice of 1 lemon
1/4 c olive oil
1 apple, cored and cut into chunks
1/4 c dried cherries or craisins
1/4 c sunflower seeds
Put kale into a large bowl, sprinkle with sea salt, oil and lemon juice. Using hands, massage kale for 2-3 minutes. The salt and lemon juice will wilt the greens. Toss in apple chunks, craisins and sunflower seeds.
1/4 tea sea salt
Juice of 1 lemon
1/4 c olive oil
1 apple, cored and cut into chunks
1/4 c dried cherries or craisins
1/4 c sunflower seeds
Put kale into a large bowl, sprinkle with sea salt, oil and lemon juice. Using hands, massage kale for 2-3 minutes. The salt and lemon juice will wilt the greens. Toss in apple chunks, craisins and sunflower seeds.
Wednesday, February 15, 2012
Quinoa and Kale Salad
Ingredients:
1 C Quinoa
1 bunch kale (lacinato or curly --- I also use swiss chard or any other hearty green if I don't have kale on hand)
Handful dried cherries, currants, or cranberries given a rough chop
For Vinaigrette (I don't really measure)
shallot (minced)
red wine vinegar
Mustard
Olive Oil
Salt
Simmer in covered pot 1 cup quinoa in 1 1/4 cup water until water is absorbed (this is less than the normal 2 cups because you don't want the quinoa mushy). Fluff with fork and remove lid to let quinoa begin to cool.
Meanwhile de-stem the kale and cut it into small strips (chiffonade) and wash in a salad spinner.
Make dressing by adding mustard, shallot, vinegar, and salt to a jar and shaking until mixed. Let sit for a few minutes, taste, and if all's well then add olive oil and shake again.
Combine quinoa, kale, chopped dried fruit in bowl and toss with dressing to taste!
I serve this at room temp, but it is still great cold the next day!
Sunday, November 22, 2009
Autumn Succotash
From Bon Appetite November 2006
8 servings
2 slices thick-cut bacon (about 2 oz), chopped
1 shallot, finely chopped
2 c thawed frozen edamame
1 lb thawed frozen corn
1/4 c water
1/4 c chopped fresh Italian parsley
Heat heavy large skillet over med-high heat. Add bacon and saute until fat begins to render, about 1 minute. Add shallot and saute until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 c water and cook until vegetables are tender, about 5 minutes. Transfer to a bowl and sprinkle with parsley.
8 servings
2 slices thick-cut bacon (about 2 oz), chopped
1 shallot, finely chopped
2 c thawed frozen edamame
1 lb thawed frozen corn
1/4 c water
1/4 c chopped fresh Italian parsley
Heat heavy large skillet over med-high heat. Add bacon and saute until fat begins to render, about 1 minute. Add shallot and saute until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 c water and cook until vegetables are tender, about 5 minutes. Transfer to a bowl and sprinkle with parsley.
Saturday, November 21, 2009
Basic Cranberry Sauce
1 12-oz bag fresh cranberries
1 c sugar
1 c water
2 1/4 tea freshly grated orange peel
1/2 tea coarse salt
Bring all ingredients to a boil in heavy med saucepan, stirring often. Reduce heat to med-low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate.
1 c sugar
1 c water
2 1/4 tea freshly grated orange peel
1/2 tea coarse salt
Bring all ingredients to a boil in heavy med saucepan, stirring often. Reduce heat to med-low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate.
Thursday, October 30, 2008
Carrot Thing
From Sally's Mother, Evelyn W. Murov
Ingredients:
1 C grated carrots (4-5 med)
2 C brown sugar
1-1/2 sticks margarine (3/4 C)
3 eggs
1-1/4 C flour
2 t salt
1 t baking powder
1 t baking soda
1 T lemon juice
1 T water
Directions:
Cream sugar and margarine and add 3 eggs one at a time, beating after each addition. Add sifted flour mixture. Then add lemon juice, water and carrots. Mix well.
Put in greased casserole and bake at 350 for 30 minutes.
Other Info:
Another one of those recipes that my mother got when I was a little girl and I=ve been making for years. Actually it=s more of a carrot bread than ring or pudding as my mother used to call it. Lenny says we should just call it “Carrot Thing”. Use fine side of grater in grating. Can be fixed in am and put in refrigerator and baked before serving. However, you must allow enough time for it to reach room temperature before baking or else it will not get done.
I usually make it several days before I=m going to serve it and stick it in the freezer. The key is to defrost it early enough so that it=s at room temperature before baking, otherwise it takes forever for the inside to get done. I also use a food processor to grate the carrots and this gives it a somewhat different texture. Either way works fine and the result is delicious.
Ingredients:
1 C grated carrots (4-5 med)
2 C brown sugar
1-1/2 sticks margarine (3/4 C)
3 eggs
1-1/4 C flour
2 t salt
1 t baking powder
1 t baking soda
1 T lemon juice
1 T water
Directions:
Cream sugar and margarine and add 3 eggs one at a time, beating after each addition. Add sifted flour mixture. Then add lemon juice, water and carrots. Mix well.
Put in greased casserole and bake at 350 for 30 minutes.
Other Info:
Another one of those recipes that my mother got when I was a little girl and I=ve been making for years. Actually it=s more of a carrot bread than ring or pudding as my mother used to call it. Lenny says we should just call it “Carrot Thing”. Use fine side of grater in grating. Can be fixed in am and put in refrigerator and baked before serving. However, you must allow enough time for it to reach room temperature before baking or else it will not get done.
I usually make it several days before I=m going to serve it and stick it in the freezer. The key is to defrost it early enough so that it=s at room temperature before baking, otherwise it takes forever for the inside to get done. I also use a food processor to grate the carrots and this gives it a somewhat different texture. Either way works fine and the result is delicious.
Saturday, October 18, 2008
Cornbread Stuffing with Ham, Chestnuts and Sage
From Bon Appetit, November 2005
8 Servings
Stone-Ground Cornbread
6 Tb butter, divided
8 oz ham steak or pancetta, cut into 1/2-inch dice (about 2 c)
2 c chopped onion
3 large celery stalks, chopped (about 1 3/4 c)
2 Tb chopped sage
1 7.25 oz jar steamed, peeled chestnuts, coarsely crumbled (we use fresh)
1/3 c chopped fresh parsley
1/2 tea salt
1/2 tea ground black pepper
1 1/2 c low-salt chicken broth
2 large eggs
nonstick cooking spray
Preheat oven to 350. Coarsely crumble cornbread onto large baking sheet. Toast in the oven until slightly dried, about 5 minutes. Remove from oven, maintain oven temperature.
Butter a 11X7X2 inch glass baking dish. Melt 1 Tb butter in heavy large skillet over medium-high heat. Add diced ham and saute until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 Tb butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestunuts, parsley, 1/2 tea salt and 1/2 tea pepper.
Stir crumbled cornbread into ham mixture. Whisk 1 1/2 c chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with reminaing 1 Tb butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake 40 mintues. Uncover and bake until top begins to brown, about 20 minutes longer.
8 Servings
Stone-Ground Cornbread
6 Tb butter, divided
8 oz ham steak or pancetta, cut into 1/2-inch dice (about 2 c)
2 c chopped onion
3 large celery stalks, chopped (about 1 3/4 c)
2 Tb chopped sage
1 7.25 oz jar steamed, peeled chestnuts, coarsely crumbled (we use fresh)
1/3 c chopped fresh parsley
1/2 tea salt
1/2 tea ground black pepper
1 1/2 c low-salt chicken broth
2 large eggs
nonstick cooking spray
Preheat oven to 350. Coarsely crumble cornbread onto large baking sheet. Toast in the oven until slightly dried, about 5 minutes. Remove from oven, maintain oven temperature.
Butter a 11X7X2 inch glass baking dish. Melt 1 Tb butter in heavy large skillet over medium-high heat. Add diced ham and saute until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 Tb butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestunuts, parsley, 1/2 tea salt and 1/2 tea pepper.
Stir crumbled cornbread into ham mixture. Whisk 1 1/2 c chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with reminaing 1 Tb butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake 40 mintues. Uncover and bake until top begins to brown, about 20 minutes longer.
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