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
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.
Thursday, April 7, 2016
Ranch Dressing
From West Coast Cooking by Greg Atkinson
1 c plain yogurt
1 c homemade Mayo
2 Tb snipped chives
1 Tb fresh parsley
1 clove garlic, grated or chopped very small
1 Tb apple cider vinegar
1 tea sugar
1/2 tea salt
1/2 tea pepper
Stir all the ingredients together. The dressing keeps, covered in the fridge for up to 1 week.
1 c plain yogurt
1 c homemade Mayo
2 Tb snipped chives
1 Tb fresh parsley
1 clove garlic, grated or chopped very small
1 Tb apple cider vinegar
1 tea sugar
1/2 tea salt
1/2 tea pepper
Stir all the ingredients together. The dressing keeps, covered in the fridge for up to 1 week.
Mayo
From West Coast Cooking by Greg Atkinson
1 whole egg
2 Tb white vinegar
1 Tb Dijon
1 tea salt
1/4 tea white pepper
2 c Canola oil
In a food processor white the egg with the vinegar, mustard, salt and white pepper for about a minute. With the motor running, slowly stream in the oil.
1 whole egg
2 Tb white vinegar
1 Tb Dijon
1 tea salt
1/4 tea white pepper
2 c Canola oil
In a food processor white the egg with the vinegar, mustard, salt and white pepper for about a minute. With the motor running, slowly stream in the oil.
Hippie pasta with pine nuts and kale
Adapted from West Coast Cooking by Greg Atkinson
1 gallon boiling water
2 Tb plus 2 tea salt
1 lb fresh tubular pasta
1/2 cup dried fruit such as currents, cranberries or cherries
1 bunch kale, cut into strips
1/2 c olive oil
1/2 c pine nuts
4 cloves garlic, peeled and thinly sliced
1 tea pepper
Grated Parmesan
1. Put the water and 2 Tb salt in a large stockpot over high heat, and when the water coves to a full, rolling boil, add the pasta. Cook until the pasta is just tender, about 7 , then drain it, saving 1 c of the cooking water to pour over dried fruit.
2. In a small bowl, pour the reserved cup of pasta water over the dried fruit, let them stand in the water to soften while you prepare the other ingredients.
3. Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. Add the sliced garlic and saute until it is bubbling hot but not browned. Add the kale and saute for 2 minutes, or until it is wilted.
4. Drain the fruit and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta, season with salt and pepper and serve, passing the Parmesan separately.
1 gallon boiling water
2 Tb plus 2 tea salt
1 lb fresh tubular pasta
1/2 cup dried fruit such as currents, cranberries or cherries
1 bunch kale, cut into strips
1/2 c olive oil
1/2 c pine nuts
4 cloves garlic, peeled and thinly sliced
1 tea pepper
Grated Parmesan
1. Put the water and 2 Tb salt in a large stockpot over high heat, and when the water coves to a full, rolling boil, add the pasta. Cook until the pasta is just tender, about 7 , then drain it, saving 1 c of the cooking water to pour over dried fruit.
2. In a small bowl, pour the reserved cup of pasta water over the dried fruit, let them stand in the water to soften while you prepare the other ingredients.
3. Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. Add the sliced garlic and saute until it is bubbling hot but not browned. Add the kale and saute for 2 minutes, or until it is wilted.
4. Drain the fruit and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta, season with salt and pepper and serve, passing the Parmesan separately.
Meat Loaf
From West Coast Cooking by Greg Atkinson
1 lb ground beef
1 lb ground pork
1 Tb oil
1 med onion, peeled and coarsely chopped
2 eggs
1 cup panko
1/4 c water
1/4 c ketchup
1 Tb salt
1 tea pepper
1 tea dried thyme
1/2 tea freshly ground nutmeg
4 slices bacon (optional)
1. Preheat the oven to 375 and oil a 2-quart ceramic or glass baking dish. Put the ground beef and pork in a large mixing bowl.
2. Finely chop the onion or put it in the food processor and process, pulsing until the onion is virtually pureed. Add the eggs, panko, water, 1/4 c ketchup, salt, pepper, thyme, and nutmeg and pulse to incorporate.
3. Pour the mixture from the food processor into the mixing bowl with the meat, and with your hands, work the mixture until all of the ingredients are thoroughly combined.
4. Shape the mixture into an elongated oval shape and place it in the oiled pan. If desired, lay half-slices of bacon over the loaf.
65. Bake the meat loaf until a thermometer inserted in teh middle reads 160, about an hour. Allow to rest for 10 minutes before slicing.
1 lb ground beef
1 lb ground pork
1 Tb oil
1 med onion, peeled and coarsely chopped
2 eggs
1 cup panko
1/4 c water
1/4 c ketchup
1 Tb salt
1 tea pepper
1 tea dried thyme
1/2 tea freshly ground nutmeg
4 slices bacon (optional)
1. Preheat the oven to 375 and oil a 2-quart ceramic or glass baking dish. Put the ground beef and pork in a large mixing bowl.
2. Finely chop the onion or put it in the food processor and process, pulsing until the onion is virtually pureed. Add the eggs, panko, water, 1/4 c ketchup, salt, pepper, thyme, and nutmeg and pulse to incorporate.
3. Pour the mixture from the food processor into the mixing bowl with the meat, and with your hands, work the mixture until all of the ingredients are thoroughly combined.
4. Shape the mixture into an elongated oval shape and place it in the oiled pan. If desired, lay half-slices of bacon over the loaf.
65. Bake the meat loaf until a thermometer inserted in teh middle reads 160, about an hour. Allow to rest for 10 minutes before slicing.
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