Turkey Recipes – Part 2

Since yesterday, we brought you Chef Lévana’s Spice-Rub Roasted Turkey, we felt we should continue with another recipe that also calls for a rub. From the Kosher Delight website:

Herbed Turkey With Roasted Garlic Gravy

INGREDIENTS

Garlic-Herb Rub

• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh sage leaves
• 1/4 cup fresh rosemary leaves
• 1/4 cup fresh thyme leaves
• 12 garlic cloves

Turkey

• 1 whole garlic head
• 1 (15-pound) fresh or frozen turkey, thawed
• Cooking spray

Roasted Garlic Gravy

• 2 (14½-ounce) cans kosher fat-free, less-sodium chicken broth
• 1/4 cup all-purpose flour

Photo credits: http://divascancook.blogspot.com/

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced. (Note: Make the garlic-herb rub up to one day ahead and rub under the skin of the turkey, then let the turkey chill.)
3. To prepare turkey, remove white papery skin from garlic head ( do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
4. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.
5. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325 degrees F for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180 degrees F. Place Turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin.
6. To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.
7. Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat.

Yield: 15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy).

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Turkey Recipes – Part 1

Turkey Recipes – Part 1

With Thanksgiving almost upon us, we thought we should feature some outstanding turkey recipes, they are different and absolutely delicious.

We’ll kick off the series with Chef Lévana’s Spice-Rub Roasted Turkey:

Let’s start with her Dry-Spice Rub recipe:

Dry-Spice Rub

[This mixture is guaranteed to lick any commercial concoction you have been buying! I can see you recoil at the sheer size of this recipe, and of course you can divide it, but I don’t think you will: after you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand!

I use this magical rub in countless dishes, it never fails me. I even roast turkey and capon with it. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (just a few months if you use it as gifts to your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with kosher meat and poultry, or if you are limiting your sodium intake.. Lévana]

Ingredients

• 2 1/2 cups dry cilantro flakes
• 2 1/2 cups dry parsley flakes
• 1 1/4 cups paprika
• 1 1/4 cups oregano
• 2 tablespoons red pepper flakes
• 2/3 cup ground cumin
• 2/3 cup ground coriander
• 2/3 cup ground pepper
• 1/4 cup ground bay leaf
• 2/3 cup tamarind powder
• 2/3 cup turmeric

Directions

1. Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars.
2. You will need 3 to 4 tablespoons of the mixture for roasting 1 chicken (per pound), 8 servings for salmon or tuna, a three pound London broil, or 3 pounds thickly sliced tofu.
3. Use 1 cup of the mixture to roast a 12 to 14 pound turkey.
4. Store the dry rub with your spices.
5. Makes about 10 cups.

Dry-Spice Rub Roast Turkey

Juicy and flavorful!

Ingredients

• 12-14 lb turkey
• 1 cup dry-spice rub
• 6 cups water
• 1/2 cup olive oil

Directions

1. Rub a 12-14 pound turkey with 1 cup dry spice rub, place in a baking pan breast side down.
2. Add 6 cups water and ½ cup olive oil to the pan.
3. Cover with foil.
4. Bake 21/2 hours.
5. Discard the foil, turn the turkey breast side up and bake 1 hour more, or until juices run clear when pierced with a knife.
6. Let the turkey rest about 15 minutes before slicing.
7. While the turkey rests, transfer the liquids to a sauce pan and reduce to 3-4 cups.
8. Strain the sauce over the sliced turkey.

Enjoy, gentle reader, enjoy! I already had it this past Shabbos, AS WELL AS this past Monday at Levana’s Dinner and a Show Cooking Demo. MMmmmmm, MMMM!!!

CS

Chicken Pot Pie

Chicken Pot Pie… Chicken Pot Pie… one of my all time favorite foods. It may not look fancy, needs no exotic ingredients, but when it comes to winter comfort food few other compare!

From: chow.com

In the hope that others appreciate it as well, I offer this recipe adapted (to make it kosher) from Aida Mollenkamp‘s recipes as they appear on the pages of chow.com.

For the pie’s filling we must first make Creamed Chicken, this can be made from any chicken leftovers:

Creamed Chicken Recipe

Total: 20 mins
Active: 20 mins
Makes: 4 to 6 servings

Ingredients

• 4 tablespoons unsalted margarine (1/2 stick)
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup unflavored soy milk
• 3 cups cooked chicken, medium dice
• 1 tablespoon apple cider vinegar

Instructions

1. Melt margarine over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
2. Slowly add broth, whisking constantly until mixture is smooth. Add soy milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
3. Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.

Chicken Pot Pie

Total: 1 hr 10 mins
Active: 35 mins
Makes: 12 servings

Ingredients

• 2 tablespoons unsalted margarine (1/4 stick), plus more for coating the dish
• 2 cups pearl onions, peeled
• 1 tablespoon fresh sage, finely chopped
• 1 cuppotato, coarsely chopped
• 2/3 cupcelery (leaves too), coarsely chopped
• 2/3 cupcarrots, peeled and coarsely chopped
• 3/4 cup frozen peas
• 3 tablespoons fresh Italian parsley, coarsely chopped
• Creamed Chicken (recipe above)
• 1 large egg
• 14 ounces store-bought puff pastry dough, defrosted if frozen

Instructions

1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with margarine and set aside.
2. Melt 2 tablespoons margarine over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released, about 2 minutes.
3. Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.
4. Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.
5. Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.
6. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
7. Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

I made this dish last night. to say it was just delicious would be a serious understatement. Coming home from the cold, this one truly hit the spot! Enjoy, gentle reader, enjoy!

CS

I was looking for a Peking Duck recipe

Whenever I pass by a Chinese restaurant, my gaze invariably turns to those very shiny, brown colored, ducks that often are displayed so as to be seen from the outside. They look delectable but, alas, they are not kosher… I finally found what promises to be perfect directions for a delicious kosher Peking Duck on the Chef Kosher website.

Here is their recipe:

 

Photo by: nhahangvannam.com

 

Peking Duck

Ingredients

• 1 (4 pound) whole duck, dressed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon ground cloves
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 orange, sliced in rounds
• 1 tablespoon chopped fresh parsley, for garnish
• 5 green onions
• 1/2 cup plum jam
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons distilled white vinegar
• 1/4 cup finely chopped chutney

Directions

1. Rinse the duck inside and out, and pat dry. Cut off tail and discard.

2. Mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub over the entire outside of the duck. Cut one of the green onions in half and place inside duck. Cover and refrigerate for at least 2 hours.

3. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.

4. Mix the remaining 2 tablespoons of soy sauce and honey.

5. Preheat the oven to 375F. Place duck breast side up in a roasting pan and prick skin all over with a fork. Roast for 30 minutes.

6. Brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500F. Roast until skin is richly browned.

7. Prepare duck sauce by mixing plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

The more I reread the above recipe, the better it tastes in my mind… I think if I start preparing it now I could still enjoy for Shabbat, tonight. Hmnnn, that might make this Shabbat Rosh Chodesh, especially memorable!

CS