Beyond Just Roasting: Ways to Cook Your Turkey
Thanksgiving is tomorrow, which means if you haven't already, it's time to start thinking about the big meal. And the centerpiece of that meal is, of course, the turkey.
Thanksgiving Recipes
Celebrating Abundance, But without the Waste
But how are you going to cook your turkey this year?
Chef Marcus Samuelsson, author of "New American Table" and chef at New York's Red Rooster restaurant, shared a few different ways you can make the perfect bird for your holiday table, from deep-frying to brining to roasting.
RECIPES:
DEEP-FRIED TURKEY
5 to 8 gallons peanut oil
10 to 12 lb. turkey, thawed
1 Bulb of garlic
1 sprig of rosemary
2 tsp salt
2 tsp celery salt
2 tsp black pepper
3 tsp smoked paprika
1 tsp ginger powder
2 tsp cumin powder
3 tsp garlic powder
1/2 tsp cayenne powder
1. Preheat the oil to 350°F with peeled bulb of garlic and rosemary sprig.
2. Remove giblets and neck, reserve for other uses. If present, remove and discard any plastic pieces such as leg holder and pop-up timer. Rinse turkey and pat dry (MAKE SURE IT'S DRY, WATER WILL CAUSE HOT OIL TO SPLATTER). Generously rub the front and back of the outside of the turkey with the dry rub. Separate the skin covering the breast and insert dry rub under the skin. Pull the neck skin to the back and twist wing tips to the back, holding the skin in place. Tuck the legs under the band of skin or tie legs to tail with cotton string or butcher's twine.
3. Place the turkey breast side down on an upright stand designed for poultry frying. Wearing protective gloves or heavy oven mitts and using a hook or tong to hold the bird away from you, very slowly lower the turkey into hot oil. Be cautious of splattering oil. Maintain oil temperature at around 350°F. Fry turkey for 3 1/2 minutes per pound. Slowly lift from oil and place on a metal sheet pan or tray. Use caution, as hot oil will drain from the bird. Check for doneness. Insert an instant-read thermometer in the center of the breast; it is considered done when thermometer reads 170°F or above. Let rest for 30 minutes. Carefully carve with a sharp knife.
TRADITIONAL ROASTED TURKEY
15-lb turkey
1/2 cup butter, melted
2 garlic cloves, chopped
2 sage sprigs, chopped
Salt and freshly ground pepper, to taste
FOR BRINE:
1 cup of salt
1 cup of fresh lemon juice
1. Rinse turkey then brine overnight. To brine place the rinsed bird in a large bucket or brining bag. In the bag or bucket, place the turkey, add salt and lemon juice. Add enough water to just cover the turkey. Cover, chill and allow to sit overnight.
2. Preheat oven to 350° F. Mix together butter, garlic and sage.
3. Remove giblets and neck, reserve for other uses. Generously rub the front and back of the outside of the turkey with salt and pepper. Separate the skin covering the breast and insert sage-butter mix under the skin. Pull the neck skin to the back and twist wing tips to the back, holding the skin in place. Tuck the legs under the band of skin or tie legs to tail with cotton string or butcher's twine.
4. Cover turkey with aluminum and place in oven, basting with juices every half hour, for 1 1/2 hours.
5. Increase temperature to 450° F and remove foil. Roast for another hour.
For more turkey recipes, go to Page 2.
HARRISSA ROASTED TURKEY WITH ORANGE GLAZE
ORANGE GLAZE
2 cups of orange juice
2 tablespoons of honey
2 tablespoons soy sauce
Combine ingredients. Use for basting EVERY half hour once bird is in the oven.
HARISSA ROASTED TURKEY
Harissa Spice Rub
3/4 cup olive oil
2 garlic cloves, minced
1 teaspoon ground caraway
1 cup chile powder
1 tablespoon ground coriander
1 teaspoon salt
2 tablespoons chopped mint
Roasted Turkey
1 12-to-14-pound turkey
1/2 cup kosher salt
6 garlic cloves, quartered
2 red onions, quartered
2 cups of sweet potatoes, cut into 1/2-inch cubes
2 sprigs thyme, roughly chopped
1 cup plus 1/2 tablespoon harissa
Salt and black pepper
1/2 cup olive oil
3 cups low-salt chicken broth
TO RUB UNDER TURKEY SKIN:
2 cloves of chopped garlic
1-inch piece chopped ginger
1 chopped sprig rosemary
2 tablespoons melted/room temperature butter
FOR BRINE:
1 cup salt
1 cup fresh lemon juice
Stuffing
1/2 cup olive oil
5 cups 3/4-inch-cubed white bread
2 tablespoons crushed almonds
2 medium parsnips, peeled and cut into 1/2-inch cubes
2 cinnamon sticks
3 garlic cloves, cut in half
3 shallots, cut into 1/4-inch dice
2 quinces, peeled, cored, and cut into 1/2-inch cubes
1 tablespoon harissa
1 cup chicken stock
1/2 cup orange juice
1 tablespoon honey
2 teaspoons chopped thyme
1 teaspoon salt
1/2 cup raisins
1 tablespoon chopped parsley
Harissa Spice Rub
Heat the oil until it shimmers in a small sauté pan over medium heat. Add the garlic and sauté until golden, about 4 minutes. Remove the pan from the heat, add the caraway, chile powder, coriander, salt, and mint, and stir to combine. Set aside to cool.
Store in an airtight container in the refrigerator for up to 2 weeks.
Roasted Turkey
For brining, combine one cup of salt, one cup of fresh lemon juice and enough water to cover the turkey. This should be done in a LARGE new bucket or a brining bag. Soak turkey, covered and chilled, for 10 hours.
In a bowl, toss together garlic, onion, sweet potatoes, and thyme with 1/2 tablespoon of harissa.
Position the rack in the lower third of the oven, and preheat to 400 degrees. Rinse the turkey under cold water, and pat dry. Sprinkle salt and pepper all over the turkey, inside and out.
Mix together your 2 chopped garlic cloves, 1-inch piece chopped ginger, 1 chopped sprig rosemary mixed with 2 tablespoons melted/room temperature butter. Separate the skin covering the breast and insert garlic-butter mix under the skin.
Stuff the vegetable mixture into the large cavity, and seal closed with a wooden skewer. Put the extra vegetables in the roasting pan.
Combine 1 cup harissa with 1/2 cup oil, and generously rub over and under the skin of the bird. Fold the neck skin under the body and secure with a small skewer, tie the drumsticks together with kitchen string, and secure wings to body with small skewers. Place turkey in the roasting pan and cover the breast with foil. Roast in the oven for 20 minutes, then pour 2 cups of broth into the pan and stir to scrape up any brown bits on the bottom. Roast the turkey for 40 minutes, then remove the vegetables from the pan and reduce the oven temperature to 350. Add 1 cup broth to the pan and continue to roast the bird, basting occasionally with the pan juices, until an instant-read thermometer inserted into fleshy part of a thigh registers 170 degrees, between 11/2 and 2 hours more (total roasting time: 21/2 to 3 hours). Remove the foil during the last 20 minutes of cooking. Transfer turkey to a platter, and let stand 25 minutes. Remove the excess fat from the roasting pan, then set the pan over medium-low heat, add 1 cup water to the broth, and stir to release the caramelized particles on the bottom of the pan. Continue to heat until broth starts to simmer. Serve with stuffing.
Stuffing
Heat 1/4 cup oil in a large sauté pan over medium heat. Add the bread cubes, and sauté for 5 minutes, or until lightly toasted, adding the almonds during the last minute. Remove from the heat and set aside.
Combine the remaining oil, the parsnips, and the cinnamon sticks in a Dutch oven, and sauté for about 5 minutes. Add the garlic, shallots, quinces, and harissa, and sauté until the shallot is soft. Stir in the stock, orange juice, and honey; bring to a boil; then reduce the heat to low and simmer for 15 minutes.
Add the thyme, salt, raisins, and almond-and-bread-cube mixture. Stir well. Cook over low heat, stirring frequently, until heated through. Stir in the chopped parsley and serve.