It's TURKEY TIME!!!

[KQ]

Oh man......it's been sooooooo long since I posted a recipe!!! Here's something different and spicey for your holiday feast AND LOOK! are those kumquats on that turkey plater? Yes...yes I think they are.......


http://www.epicurious.com/db/recipes/photos/105797.jpg

CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY

Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip.


Glaze
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup honey
3 tablespoons (packed) grated orange peel
3 tablespoons (packed) grated lime peel (from about 12 limes**)
2 tablespoons chopped fresh thyme
4 teaspoons chopped canned chipotle chilies*
1 tablespoon ground cumin
1 teaspoon salt

Turkey
2 tablespoons (1/4 stick) butter
4 1/2 cups chopped onions
1 22- to 24-pound turkey; neck, gizzard, and heart reserved
2 cups chopped peeled carrots
2 cups chopped celery with leaves
1 1/2 cups chopped plum tomatoes

9 cups (about) canned low-salt chicken broth

Gravy
1 cup (about) canned low-salt chicken broth

1/2 cup all purpose flour

For glaze:
Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.

For turkey:
Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and sauté until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)

Set rack in bottom third of oven and preheat to 400°F. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin. If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.

For gravy:
Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.

Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.

* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Makes 16 servings


**With all the limes you have left over you can make holiday margaritas!!!!

[iceman]

It's all about brining the bird overnight beforehand.

[britney]

um, what is "brining the bird?" is this some kind of "american pie" thing?

[joshbu]

Main Entry: 2brine
Function: transitive verb
Inflected Form(s): brined; brin·ing
Date: 1552
: to treat (as by steeping) with brine
- brin·er noun

Main Entry: 1brine
Pronunciation: 'brIn
Function: noun
Etymology: Middle English, from Old English bryne; akin to Middle Dutch brIne brine
Date: before 12th century
1 a : water saturated or strongly impregnated with common salt b : a strong saline solution (as of calcium chloride)
2 : the water of a sea or salt lake

[Honc]

4 laps in the wash cycle of the dishwasher upside down (sitting on the breasts. This will activate the juices and get them flowing to the breasts. (I don't know what brining is so if this is it, sorry, I am a jerkoffnewbiegaper)

Meanwhile, get the barbeque roaring. About 4 hours on the barbie for a 20 lb bird wrapped loosely in aluminum foil ought to do it.

Skeptical? I was too, bigtime. Gonz and I did 1 bird conventionally and 1 bird on the que and the barbie bird easily trumped. We fed 20 like kings.

Everything was great until this Canadian guy got a couple of holiday beers in him and started talking. He had to be extracted from a conversation with Gonzo's Mom wherein he was explaining how a dog acts after it's consumed a quart of Kaluha. Apologies for the generalization, but you Canadians are weird.

[iceman]

I just bought this plastic storage thing at Home Depot for like two bucks, works like a charm.

Britney, you soak the turkey in a mixture of water, salt and sugar overnight. I forget the exact recipe, but since the stuff won't dissolve beyond a certain point, you can't use too much. Just dump a shitload in there. (Or I guess I could go find the recipe). Makes for a much mo' bettah bird.

[KQ]

I have never brined but I have friends that swear by it. Here's a couple of brining recipes:

Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.


some say to rinse the turkey


HOW TO BRINE: For this easy, inexpensive method, you need a 12-to-14-pound turkey, kosher salt, water and a large stockpot or clean bucket (such as a 5-gallon plastic pail). Oh -- and clear some room in your refrigerator; you'll need that, too.


Remove the giblets and neck from the turkey cavity. (You can use them for making stock.) Rinse the turkey under cold water and pat dry. Place it in the bucket and add the salt (2 cups per 2 gallons of water). Add enough water to cover the turkey by about an inch. Swish the water around to dissolve the salt and, as you do this, rub the salt into the skin.


Set the bucket in the refrigerator for 10 to 12 hours. Just before roasting, remove the turkey, discard the brine and rinse the turkey under cold water until all traces of salt are gone.


and yet another

This is for a 12 - 18 lb. turkey

2 gallons water
2 cups kosher salt or 1 1/2 cups table salt
1 to 2 cups brown sugar
1/2 cup each dried rosemary leaves, dried thyme leaves

The ratio of salt to water is 3/4 to 1 cup per gallon. Dissolve in cold or room temperature water by mixing well. Cover and refrigerate overnight before adding to poultry.

Place the brine in a food-grade plastic bucket, new plastic waste can or bag, or stainless steel stockpot. Remove giblets from turkey.

Submerge turkey in solution. Store covered in refrigerator. If you don't have room, place turkey in a double-layer food grade plastic garbage bag. Smoosh out air pockets, close the bags and pack in a cooler with ice.

Brine 4 to 6 hours, up to 48 hours. (The longer, the saltier.) Remove turkey, dicard brine. Thoroughly rinse turkey inside and out under stream of running water. Dry turkey well inside and out. Roast as directed.

DO NOT stuff brined bird. Also be aware that drippings from a brined turkey might be too salty for the gravy. (The length of brining affects this. If 4 to 6 hours, the drippings are usually not too salty.) Taste before using.

[fez]

You gotta try the brine kq, so moist and juicy.

[grrrr]

[QUOTE]Originally posted by KQ
Oh man......it's been sooooooo long ...AND LOOK! are those kumquats on that turkey plater? Yes...yes I think they are.......

KQ's hanging out with a real turkey?

[KQ]

Originally posted by grrrr
Originally posted by KQ
Oh man......it's been sooooooo long ...AND LOOK! are those kumquats on that turkey plater? Yes...yes I think they are.......

KQ's hanging out with a real turkey? [/B]

Story of my life

[KQ]

Originally posted by Tap
KQ you little shrew....you probably don't wear anything but lingerie under your apron, do you?

Just Saran wrap - like that sushi bar in Pioneer Square that sells "naked sushi."

Naked Sushi

[acostiga]

don't ever wrap yourself in saran wrap. my el-cheapo halloween costume this year turned out to be very uncomfortable.

kinky... yes. comfortable... no. there are limits to how much suffering i am willing to endure for the sake of my art.

[Buzzworthy]

Originally posted by iceman
I just bought this plastic storage thing at Home Depot for like two bucks, works like a charm.

Bird in a Bag. Been there, done that, works well, easy. Now married.

[stompinlines]

Originally posted by iceman
It's all about brining the bird overnight beforehand.

Iceman speaks the truth. I just discovered a gem of a smoker in my parents garage attic this past weekend. I used a brine on some coho salmon I caught last week. A nice double cajun batch. My parents roided on me when they discovered that I was drying these fat bastards out on a drying rack in our basement. Drying salmon has a distinct smell, but the brine was key to the smoking process. The thing about a smoker is you have to pace your drinking because it's a long, tough process stoking that fire for 12 hours. Nothing beats smoked salmon in the fall!

[Viva]

Originally posted by stompinlines
My parents roided on me when they discovered that I was drying these fat bastards out on a drying rack in our basement... The thing about a smoker is you have to pace your drinking because it's a long, tough process stoking that fire for 12 hours. Nothing beats smoked salmon in the fall!

You smoke salmon in the basement for 12 hours? It must be a well ventilated basement...is the house on stilts or something?

[fez]

Originally posted by KQ
Just Saran wrap - like that sushi bar in Pioneer Square that sells "naked sushi."

Naked Sushi

Holy shit, someone finally did it!

I've been running/working in sushi bars for 6 years now and have always joked about doing that.

Now, who knows what Dolph Lundgren epic film featured a sushi bar called "Sushi in the Raw" that did exactly that??

[stompinlines]

Originally posted by Viva
You smoke salmon in the basement for 12 hours? It must be a well ventilated basement...is the house on stilts or something?

No, I had the fish outside in the garage soaking in a brine overnight. I had to dry them out before smoking them so I had to put them in the basement for a few hours because it was about 15 degrees that morning.

[L7]

Yes it has been forever since you posted a recipe! CHIOPTLE GRAVY! Oh man if you had posted that a month back we would have had that for our Canadian Thanksgiving. I cooked the bird there and it was fabulous but CHIOPTLE GRAVY!

Mtn Lion maybe we should honour the fine Americans amongst us and have yankee thanksgiving at your house. Did I mention CHIOPTLE GRAVY!?

[Beaver]

http://www.mydelire.org/i/i363.jpg

[irul&ublo]

Originally posted by KQ
I have never brined but I have friends that swear by it. Here's a couple of brining recipes:

Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.


some say to rinse the turkey


HOW TO BRINE: For this easy, inexpensive method, you need a 12-to-14-pound turkey, kosher salt, water and a large stockpot or clean bucket (such as a 5-gallon plastic pail). Oh -- and clear some room in your refrigerator; you'll need that, too.


Remove the giblets and neck from the turkey cavity. (You can use them for making stock.) Rinse the turkey under cold water and pat dry. Place it in the bucket and add the salt (2 cups per 2 gallons of water). Add enough water to cover the turkey by about an inch. Swish the water around to dissolve the salt and, as you do this, rub the salt into the skin.


Set the bucket in the refrigerator for 10 to 12 hours. Just before roasting, remove the turkey, discard the brine and rinse the turkey under cold water until all traces of salt are gone.


and yet another

This is for a 12 - 18 lb. turkey

2 gallons water
2 cups kosher salt or 1 1/2 cups table salt
1 to 2 cups brown sugar
1/2 cup each dried rosemary leaves, dried thyme leaves

The ratio of salt to water is 3/4 to 1 cup per gallon. Dissolve in cold or room temperature water by mixing well. Cover and refrigerate overnight before adding to poultry.

Place the brine in a food-grade plastic bucket, new plastic waste can or bag, or stainless steel stockpot. Remove giblets from turkey.

Submerge turkey in solution. Store covered in refrigerator. If you don't have room, place turkey in a double-layer food grade plastic garbage bag. Smoosh out air pockets, close the bags and pack in a cooler with ice.

Brine 4 to 6 hours, up to 48 hours. (The longer, the saltier.) Remove turkey, dicard brine. Thoroughly rinse turkey inside and out under stream of running water. Dry turkey well inside and out. Roast as directed.

DO NOT stuff brined bird. Also be aware that drippings from a brined turkey might be too salty for the gravy. (The length of brining affects this. If 4 to 6 hours, the drippings are usually not too salty.) Taste before using.

Use pickling salt instead...its ground especially to dissolve in cold liquid.