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Thursday, Nov. 05, 2009

Recipes: Nov. 5

Roasted turkey

1 fresh or thawed frozen whole turkey (10 to 12 pounds)

1 stalk celery, cut into large pieces

2 dried bay leaves

2 medium carrots, cut into large pieces

2 medium onions, quartered

4 tablespoons butter, room temperature

1 teaspoon poultry seasoning

Coarse salt and ground pepper

Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.

Stuff cavity of bird with celery, bay leaves and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.

Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 21/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving. Makes 10 servings.

Source: Everyday Food

Spice-brined turkey

5 quarts water

3/4 cup plus 2 tablespoons kosher salt

11/2 cups thinly sliced fresh ginger (about 6 ounces)

2 tablespoons coarsely crushed cloves

2 tablespoons coarsely crushed cardamom pods

2 tablespoons coarsely crushed whole allspice

2 tablespoons coarsely crushed black peppercorns

12-pound fresh or frozen turkey, thawed

14-ounce can fat-free, less-sodium chicken broth, divided

11/2 cups apple cider

1.1 ounces all-purpose flour (about 1/4 cup)

1/4 teaspoon freshly ground black pepper

Combine first 7 ingredients in a large stockpot over medium-high heat. Cook until salt is dissolved. Remove pot from heat; cool completely.

Remove and discard giblets and neck from turkey, or reserve for another use. Trim excess fat. Tie ends of legs together with kitchen twine. Lift wing tips up and over back; tuck under turkey. Add turkey to pot, turning to coat. Cover and refrigerate for 24 hours, turning turkey occasionally.

Preheat oven to 450 degrees. Remove turkey from brine; discard brine. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in roasting pan. Pour 1 cup broth into pan. Bake at 450 degrees for 30 minutes.

Reduce oven temperature to 350 degrees (do not remove turkey from oven). Bake turkey at 350 degrees for 11/2 hours or until thermometer inserted into meaty part of thigh registers 165 degrees. Remove turkey from oven; let stand 30 minutes. Remove and discard skin.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.

Drain drippings into a measuring cup, stopping before the fat layer reaches the opening (reserve 1 tablespoon fat). Combine drippings, remaining broth, and cider in a small bowl. Place roasting pan on stovetop over medium heat, scraping to loosen browned bits. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and reserved fat to pan; cook 1 minute, stirring frequently. Slowly add broth mixture, stirring with a whisk; cook 4 minutes or until thickened, stirring occasionally. Stir in black pepper. Makes 12 servings (serving size: about 6 ounces turkey and about 1/4 cup cider gravy).

Note: You can use a double layer of turkey-brining bags, then keep the bagged turkey in a stockpot in the refrigerator to guard against punctures. Garnish the turkey with fresh herbs and apples, if desired.

Source: Cooking Light