Poultry
Brine and Roasted Turkey
Ingredients
1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Directions
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
(Source: Food Network, Recipe courtesy Emeril Lagasse, 2001)
Grilled Barbecue Chicken
(total cooking time about 45 minutes)
6-12 Chicken pieces as desired
Paprika based rub or blackening spice
Barbecue sauce of choice
Start your grill (this recipe is made for cooking on a gas grill).
Place the chicken in a large pot with a cover and fill with cold water to about an inch over the chicken. Put the cover on the pot and heat on high until the water begins to boil (it will take about 15 minutes for the water to start boiling). Remove the cover and boil for 12 minutes.
Drain the chicken and it spread out on large cookie sheets. Sprinkle both sides with the rub. Cook each side on the grill on high heat (with the cover down) for exactly 3 minutes on each side. Reduce the heat of the grill to the lowest setting and move the chicken pieces to the coolest area of the grill (usually the forward edge). Coat each side of the chicken pieces with barbecue sauce, close the cover and cook for 4 minutes. Remove the chicken and allow it to rest about 5 minutes before eating.
Braised Breast of Duck with Peaches
Ingredients
1 tablespoon vegetable oil
3 each mushrooms, firm, medium size
4 each duck, half breasts, boned
2 tablespoons orange rind, grated
1 teaspoon meat flavoring
1/4 cup orange juice
3/4 cup peaches, pureed fresh
1/3 cup heavy cream, whipped
2 tablespoons butter
1/2 teaspoon garlic, finely chopped fresh
1 teaspoon tomato paste
1 cup chicken stock, strong
1 tablespoon honey, light
1 teaspoon guava jelly, or red currant jelly
4 each peaches, fresh, quartered
Directions:
In deep heavy pot,heat oil.
Add 1 tbs butter. Let it melt and foam.
Add mushrooms. Stir over high heat 2 minutes.
Remove mushrooms with slotted spoon and set aside. Lightly brown duck breasts on both sides and remove from pan. Season the duck breast on both sides. Cook skin side down over medium low heat for 10-12 minutes, or until skin is crispy. Once skin is crispy turn over duck breast and continue to cook for one more minute.
Reduce heat to low; add 1 tbs butter and melt it.
Add garlic and orange rind. Stir over low heat 2 minutes.
Add tomato paste and meat flavoring. Blend. Add stock, orange juice and honey.
Stir over moderate heat until mixture boils. Add peach puree and jelly.
Bring to a boil. Place breasts in pot and coat with sauce.
Cook over low heat about 20 minutes or until done.
Arrange breasts on heat-proof serving platter or gratin dish.
Whisk whipped cream into sauce.
Add mushrooms and peaches.
Spoon sauce mixture over breasts. Brown top lightly under broiler.
Makes 5 to 6 servings.
Chicken Stroganoff
2 pounds skinless, boneless chicken breast halves and/or thighs
1 cup chopped onion
2 10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic
1/3 cup water
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream
Freshly ground black pepper (optional)
Pimentos (optional)
1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.
Source: Recipe.com
Grilled Barbecue Chicken
6-12 Chicken pieces as desired
Paprika based rub or blackening spice
Barbecue sauce of choice
Start your grill (this recipe is made for cooking on a gas grill).
Place the chicken in a large pot with a cover and fill with cold water to about an inch over the chicken. Put the cover on the pot and heat on high until the water begins to boil (it will take about 15 minutes for the water to start boiling). Remove the cover and boil for 12 minutes.
Drain the chicken and it spread out on large cookie sheets. Sprinkle both sides with the rub. Cook each side on the grill on high heat (with the cover down) for exactly 3 minutes on each side. Reduce the heat of the grill to the lowest setting and move the chicken pieces to the coolest area of the grill (usually the forward edge). Coat each side of the chicken pieces with barbecue sauce, close the cover and cook for 4 minutes. Remove the chicken and allow it to rest about 5 minutes before eating.
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