Turkey

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Grilled Turkey

Dry brine turkey for at least one day, uncovered, in the fridge. See http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lesso... for guidance, we used:

  • Salt (1/4 cup)
  • sugar (1.5 Tbsp)
  • sage
  • ground rosemary
  • thyme
  • black pepper
  • garlic powder
  • Smoked paprika
  • smoked salt

Rub all over and under breast skin.

Prepare bird:

1-2 hours before grilling, remove turkey from fridge to bring up towards room temperature
Place pats of butter under skin

Prepare grill:

Smoked Turkey
5
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Les Hauts de Mourral Grande Reserve 2009 Minervois

Trader Joe's: 
No

A full flavored but still light Syrah/Grenache/Mourvedre blend, dark berry/cherry and tobacco notes, but light-bodied

Classic Red Mole Poblano

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Chicken glazed with mole
4
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Fried Potstickers

When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

Potstickers Fried
4
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Turkey and Dressing

This is a modified version of the turkey and dressing recipe that Jon got from his Mom, who learned from hers. We buy a fresh (non-frozen), free-range turkey and dry brine it. In years past, we have also wet-brined it for three days, but this is much messier (though it can save fridge space if you use a cooler). If frozen, it will need to thaw, in the refrigerator, for several days. Follow the directions that come with the turkey.

Turkey and Dressing 2013
4.5
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Venezuelan Chicken caldo

Turkey Carcass Soup V.2 - Venezuelan "Chicken" caldo

I was making turkey carcass soup (http://audreyandjon.com/recipes/turkey-carcass-soup) and it ran away from me into a soup styled after the fantastic caldos de pollo I had in Merida, Venezuela. Here's a discussion of Spanish Caldos. Venezuela is not big on spicy foods, so I concentrated on savory spicing and the broth itself.

1 liter turkey broth/soup with ~ 1 cup of turkey meat. It's best if there's still some turkey fat included.
1 can diced tomato

Venezuelan Caldo
2
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Turkey Carcass Soup

This soup is a great way to use up some of the leftover shreds from turkey and dressing.

1 onion
1 rib of celery, chopped
1 carrot, sliced
Other veg: mushrooms, bell pepper (optional, chopped)
pearled barley, rice, or noodles (if using barley, ~ΒΌ cup per quart of broth)

Make broth from the turkey bones, and take out as much as you want for soup - chill and skim off the fat.

Saute chopped onion, celery and pepper in a soup pot with olive oil. Add broth and bring to a boil, reduce, add grain, simmer for 10 minutes.

Turkey Soup
2
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