roasting turkey

Thanksgiving recipes: Roast Turkey with Cranberry Orange Glaze and Orange Marmalade
星期二, 十一月 20, 2007

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ROAST TURKEY WITH CRANBERRY ORANGE GLAZE AND ORANGE MARMALADE

Serves 12

1 (14- to 16-pound) turkey

3/4 cup orange marmalade

3/4 cup frozen cranberry juice concentrate, thawed

3 tablespoons maple syrup

1-1/2 tablespoons balsamic vinegar

1/2 teaspoon salt

Preheat oven to 325 degrees.

Combine marmalade, cranberry juice, maple syrup, vinegar and salt in small heavy saucepan.

Bring to boil on medium heat, stirring frequently.

Reduce heat to low.

Cook uncovered, stirring frequently for 12 to 15 minutes, or until glaze is reduced to about a cup.

Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use.

Drain juices from turkey and dry turkey with paper towels.

Turn wings back to hold neck skin against back of turkey.

Place turkey, breast side up, on a flat roasting rack in a shallow pan.

Brush turkey lightly with vegetable oil or cooking spray.

Roast turkey for 2 hours and then cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.

Continue roasting turkey for 45 minutes more, remove foil and brush generously with glaze.

Return foil loosely to top of turkey and cook for another 45 minutes or until meat thermometer reaches 180 degrees when inserted into the deepest part of the thigh.

Brush with remaining glaze.

Let turkey stand 15 minutes before carving. Set the oven at 450 degrees. Have on hand a roasting pan large enough to hold the turkey with space at the sides. If the pan has a rack, set the rack in the pan.

2. Remove the giblets from the vent end or the neck flap of the bird.

3. If stuffing the bird, do it now, packing the stuffing in loosely. If not stuffing the bird, use a spoon to sprinkle salt and pepper inside the cavity and tuck 4 pieces of carrot, 4 pieces of celery, and 4 onion quarters into the bird. In either case, use kitchen twine to tie the turkey legs together.

4. Rub the skin of the turkey with oil. Sprinkle with salt and pepper. Transfer the bird to the rack, breast side up. Cut several layers of cheesecloth about the size of the turkey. Use oil to lightly moisten the cheesecloth. Lay the cheesecloth on the bird like a blanket, so it covers the breast and legs. Scatter the remaining carrots, celery, and onions around the pan (put all the vegetables around the bird if you stuffed it). Pour the water into the pan at the edges.

5. Roast the bird for 20 minutes.

6. Turn the oven temperature down to 325 degrees. Continue roasting (see chart for times) until a meat thermometer inserted into the thickest part of the thigh for 15 seconds registers 165 degrees. The center of the stuffing should reach 165 degrees, too. If you pierce the thigh with the tip of a knife, all the juices that come out should be clear. During roasting, if the liquid in the pan has evaporated, add more water to the pan. If the top of the bird looks too brown, cover the bird loosely with foil. If the meat reaches the cooked temperature earlier than you're expecting it to, remove the bird from the oven.

7. Let the turkey sit in a warm place for 15 minutes before carving. Use the juices in the pan to make gravy (see right). If the turkey is stuffed, remove all the stuffing from the cavity before carving. Sheryl Julian McClatchy Newspapers

Roast turkey, cranberry sauce and sweet potatoes combine to make a quick, tasty hash for this busy time of year. It's perfect for Thanksgiving leftovers, but you don't need to wait: You can buy roast turkey in the meat department or deli of many supermarket. Ask for thick slices so you can cut it into cubes.

This one-pot meal tastes great the second day and also freezes well, so consider doubling the recipe. This meal contains 596 calories per serving with 26 percent of calories from fat.

Helpful hints: If you have chicken or turkey broth on hand, use it in place of the water for added flavor.

Any type of shredded cheese can be used.

TURKEY CRANBERRY HASH

1/2 pound sweet potatoes, peeled and cut into 1-inch pieces (2 cups)

1 tablespoon canola oil

1 cup sliced onion

1 cup sliced celery

2 medium garlic cloves,crushed

3/4 pound roast turkey (about 3 cups chopped)

1/2 cup whole berry cranberry sauce

Salt and freshly ground pepper

1/2 cup shredded, reduced-fat Monterey Jack cheese

If using fresh potatoes, place in a bowl and microwave on high 2 minutes.

Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, celery and garlic. Saute 5 minutes. Add the turkey and saute 2 minutes. Add the cranberry sauce and 1/4 cup water. Saute another minute. Add salt and pepper to taste. Sprinkle the cheese on top and cover with a lid. Cook 1 minute, until cheese melts. Makes 2 servings.

Per serving: 596 calories (26 percent from fat), 17.3 g fat (6.3 g saturated, 7.5 g monounsaturated), 135 mg cholesterol, 48.9 g protein, 61.2 g carbohydrates, 6.3 g fiber, 407 mg sodium.

Set aside the giblets for the stock. In a 5-gallon bucket, combine the water, kosher salt, sugar and apple cider. Submerge the turkey in the brine and place in the refrigerator for at least 8 hours, preferably overnight.

After brining, remove the turkey from the brine and rinse it well under cold water. Pat dry and place it on a large rimmed baking sheet and set aside.

Preheat the oven to 400 degrees. Set a V-rack in a roasting pan. Season the turkey all over and inside the cavity with salt, pepper and your favorite all-purpose seasoning to taste. Place the turkey on the V-rack, breast side down. Add 2 cups of the broth to the bottom of the pan and the garlic cloves.

Roast for 40 minutes. Reduce the oven temperature to 325 degrees. Using wads of paper towel to grab the turkey at both ends, flip the turkey so it is breast side up. Cover the breast with buttered foil.

Continue roasting about another 3 hours, basting with pan juices and adding more broth to the pan as needed. Remove the foil from the breast after 1 hour so the breast browns. Once the temperature in the thigh/leg reaches at least 165 degrees, remove from the oven. Transfer to a platter, and tent the turkey with foil. Let it rest while you make the gravy.

To make the gravy:

Scrape juices and browned bits from a reserved roasting pan into a large glass measuring cup. Spoon off fat, reserving 3 tablespoons.

Heat the reserved 3 tablespoons of fat (or use butter) in a large skillet over medium-high heat. Remove the porcini mushrooms from the soaking liquid, reserving the soaking liquid. Add the cremini mushrooms, garlic and shallot to the skillet. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to a bowl and set aside.

Add wine to the skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add the porcini mushrooms, reserved mushroom soaking liquid (straining it to leave any sediment behind), 2 cups of the stock, and degreased pan juices. Bring to a boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.

Add whipping cream and cremini mushrooms to the skillet. Whisk in the cornstarch mixture. Simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and season gravy with salt and pepper to taste.