Turkey Day - 10 days & counting

[KQ]

Yum!




THE ULTIMATE TURKEY

Gravy base
2 tablespoons (1/4 stick) unsalted butter
2 pounds turkey necks and/or wings
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups (or more) low-salt chicken broth

Turkey
1 cup (2 sticks) butter, room temperature, divided
2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage plus 5 fresh sage sprigs

1 14- to 16-pound turkey

4 cups low-salt chicken broth, divided

1/4 cup all purpose flour

For gravy base:
Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.

Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)

For turkey:
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.

Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.

Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

Makes 8 servings

[jstead]

KQ what do you think bag or no bag?


What do you all do? Does it make that big of a difference?

[KQ]

MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE

4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
1/4 cup (1/2 stick) butter
2 tablespoons plus 1 teaspoon minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk

2 1/4 cups (packed; about 9 ounces) coarsely grated sharp white cheddar cheese

Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.

Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.

Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.)

Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.

Makes 10 servings.

[KQ]

KQ what do you think bag or no bag?


What do you all do? Does it make that big of a difference?

Bag the turkey or bag the stuffing inside the turkey?

I don't bag my turkey (I actually turn it a couple times in the roasting rack) and I've stopped stuffing my turkey with anything other than onions, carrots and celery.

[Cornholio]

I've stopped stuffing my turkey with anything other than onions, carrots and celery.

Why?
.......

[KQ]

Why?
.......

No other reason other than I like the way stuffing gets crunchie on the top layer when you bake it in a dish. Sometimes when you stuff it in the turkey it gets soggy.

[Max Gosey]

Just go to Popeye's and get a fried turkey (if you have one near you). You will not be disappointed.

I wonder if the Tyrolean has Turkey...

[KQ]

GREEN BEANS WITH LEMON AND PINE NUTS

Despite the fact that they require few ingredients and little effort, these beans always get raves.

1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
4 teaspoons extra-virgin olive oil

Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.

Cooks' note:
Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.

Makes 8 servings.

[lemon boy]

Gourmet this month contends that the best turkey results are obtained by just blasting it at 450 but for much less time (14-16# = 1.75 - 2.25hrs) my informal experiment (12# goose) indicates that this is indeed a righteous method. I'm also a brining fan (and a smoker fan)

Also, stuffing can be given a little crust by tossing it in the oven while your turkey rests (plus you'll be sure it hits safe temps).

My mom also always makes Oyster dressing (cut up smoked oysters) and that's my favorite.

[schindlerpiste]

I love skiing on Thanksgiving day. There is no one on the mountain. Last year, I broke down and and took my family to "The Grub Steak" for dinner. This made my wife really happy, as she didn't have to cook or clean, and she was able to spend the day on the hill. Is anyone else going out to dinner this Thanksgiving? Is this un-american?

[Parvo Pup]

This recipe from FoodTV has been a hit at my house for the past few Tdays:

Good Eats Roast TurkeyRecipe courtesy Alton Brown

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:
1 red apple,sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees.

Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes.

Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

[LAN]

KQ what do you think bag or no bag?

It's not just for rednecks anymore!

Green beans with pine nuts? Whatever happened to the Midwest favorite? Green bean casserole with onion straws on top!

[snowsprite]

I'm a big fan of butternut squash when it's properly prepared. Basically, once you've added enough sugar, butter, and salt to render it a junk food it is properly prepared.

Sprite

[MOHSHSIHd]

ate mexican on t-giving last year and slept in my bivy....not very eventful....

[snowsprite]

Whatever happened to the Midwest favorite? Green bean casserole with onion straws on top!

That's what I'm talkin' about! Thank god for my backcountry Iowa-born mother in law. Her green bean casserole has made putting up with her occasional annoyances more than worthwhile.

Sprite

[LAN]

I'm a big fan of butternut squash when it's properly prepared. Basically, once you've added enough sugar, butter, and salt to render it a junk food it is properly prepared.

I should e-mail you Senator Russel's Sweet Potato recipe. A Georgia favorite, and so incredibly good.

[Cornholio]

We too have a family oyster dressing. I LOVE it (although it grossed me out when I was growing up.)

I usually stuff half the stuffing in the bird, and save out half. Once the bird comes out, I remove the bird-half and both halves go in to the oven until serving time.

Because most of my friends have *ahem* less sophisticated taste, I usually have to make some dressing without oysters, too. Wusses.

[KQ]

That's what I'm talkin' about! Thank god for my backcountry Iowa-born mother in law. Her green bean casserole has made putting up with her occasional annoyances more than worthwhile.

Sprite

My GF who would spend Thanksgiving with my family has moved away so she won't be bringing her green bean casserole.




Green Bean Casserole
From: Campbell's Kitchen
Prep Time: 10 minutes
Cook Time: 30 minutes

Serves: 6
This classic favorite is one dish no one wants to miss! Make plenty for your holiday table.

Ingredients:

1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR Campbell's® 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
dash Pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:

MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR and then sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

[LAN]

Welcome back, KQ! I vote that you whip up some of the classic green been casserole. It takes all of 5 minutes - you won't be sorry!

[wicked_sick]

Has anyone got a spare seat around their table? I've never done an American Thanksgiving before.

[grrrr]

I will be spending my Thanksgiving in Ohio this year. While it will be nice to see my family, and to have Thanksgiving with them for the first time in 20 years, I have to feel some pangs of regret that I didn't make the annual visit in the early summer, as I strongly prefer this time of year to be in the mountains.

Hopefully my mom will let me do a fair share of the Thanksgiving dinner this year, as mom's cooking is, well, mom's cooking.

[Benny Profane]

THE ULTIMATE TURKEY

couldn't resist. Thanx for that green bean recipe, KQ

[snowsprite]

I should e-mail you Senator Russel's Sweet Potato recipe. A Georgia favorite, and so incredibly good.

LAN, please do! I am responsible for making the sweet potatos this year. All I do is add butter, brown sugar, and salt. I would like to try something else!
snowspritect@aol.com. Thanks!

Sprite

[LAN]

Sprite, check your e-mail in a few minutes!

[Cornholio]

Hey, post it up!!