I used this recipe from Alton Brown for the stuffing and it was deemed the best dish on Thanksgiving.
1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
11/28/2008
Make-Ahead Turkey Gravy
I found this on the CookThink blog and it was the best idea ever. Not only was it yummy but I didn't have to be in the kitchen once the turkey was done.
3 pounds turkey wings
2 medium onions, peeled, rough chop
1 cup water
2 32-ounce boxes reduced-sodium chicken broth
1 14-ounce can reduced-sodium chicken broth
2 large carrots, chunked
1/2 tsp thyme
3/4 cup quick-mixing (instant) flour*
2 TB butter
1/2 tsp freshly ground pepper or to taste
Heat oven to 400F/205C/Gas 6. Place turkey parts in a large roasting pan or (ella’s way) a large, oven-safe pot or Dutch oven. Scatter on the onions and roast for 1 hour and 15 minutes.
If necessary, transfer turkey and onions to a stockpot. Otherwise, proceed by adding the 1 cup of water to the pot along with the 2 boxes of broth. Add the carrots and thyme. Bring to a boil, reduce the heat and simmer uncovered for 90 minutes. From time to time, skim off any scum that might rise to the surface.
Remove turkey parts. If desired, remove and discard the skin, pull off and save the meat for another use. Otherwise discard the parts.
Strain liquid into a 3 or 4-quart saucepan (I like to use cheesecloth while straining) and simmer 5 - 10 minutes to slightly reduce the liquid and to concentrate the flavors.
Skim off as much fat as possible. If there’s time, refrigerate for several hours or overnight so the chilled fat is easier to remove.
Add flour to the can of broth and whisk until smooth.
Bring the broth in the saucepan to a gentle boil, add the broth/flour mix and boil 3 to 4 minutes to thicken gravy and remove the floury taste. Add butter and pepper; taste for seasoning and adjust if necessary. Refrigerate leftovers for up to one week or freeze for up to six months. Defrost slowly in fridge overnight before reheating.
3 pounds turkey wings
2 medium onions, peeled, rough chop
1 cup water
2 32-ounce boxes reduced-sodium chicken broth
1 14-ounce can reduced-sodium chicken broth
2 large carrots, chunked
1/2 tsp thyme
3/4 cup quick-mixing (instant) flour*
2 TB butter
1/2 tsp freshly ground pepper or to taste
Heat oven to 400F/205C/Gas 6. Place turkey parts in a large roasting pan or (ella’s way) a large, oven-safe pot or Dutch oven. Scatter on the onions and roast for 1 hour and 15 minutes.
If necessary, transfer turkey and onions to a stockpot. Otherwise, proceed by adding the 1 cup of water to the pot along with the 2 boxes of broth. Add the carrots and thyme. Bring to a boil, reduce the heat and simmer uncovered for 90 minutes. From time to time, skim off any scum that might rise to the surface.
Remove turkey parts. If desired, remove and discard the skin, pull off and save the meat for another use. Otherwise discard the parts.
Strain liquid into a 3 or 4-quart saucepan (I like to use cheesecloth while straining) and simmer 5 - 10 minutes to slightly reduce the liquid and to concentrate the flavors.
Skim off as much fat as possible. If there’s time, refrigerate for several hours or overnight so the chilled fat is easier to remove.
Add flour to the can of broth and whisk until smooth.
Bring the broth in the saucepan to a gentle boil, add the broth/flour mix and boil 3 to 4 minutes to thicken gravy and remove the floury taste. Add butter and pepper; taste for seasoning and adjust if necessary. Refrigerate leftovers for up to one week or freeze for up to six months. Defrost slowly in fridge overnight before reheating.
Turkey Brine
This must be the trick for moist, effortless turkey. It came out perfect! Recipe from Martha Stewart Living.
Makes enough brine for one 18- to 20-pound turkey
* 7 quarts (28 cups) water
* 1 1/2 cups coarse salt
* 6 bay leaves
* 2 tablespoons whole coriander seeds
* 1 tablespoon dried juniper berries
* 2 tablespoons whole black peppercorns
* 1 tablespoon fennel seeds
* 1 teaspoon black or brown mustard seeds
* 1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
* 1 bottle dry Riesling
* 2 medium onions, thinly sliced
* 6 garlic cloves, crushed
* 1 bunch fresh thyme
1. Bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
2. Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
11/24/2008
Turkey with Stuffing
Recipe courtesy Alton Brown, 2004
1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
11/01/2008
Halloween High
We didn't get too many pictures of actual Halloween festivities because they were as hectic as can be. But here are the girls high on sugar and excitement at the dinner table after they went trick-or-treating. As you can tell, they were kitty cats.
Subscribe to:
Posts (Atom)