Archive for the 'turkey recipe' Category

22
Nov
12

Roast Turkey


CS is making a Roast Turkey with Maple-Mustard Glaze from Susie Fishbein‘s – just published – Kosher by Design – Cooking Coach (page 152). Since we will be eating at his place I can take it easy for a change, nevertheless I thought I’d share a favorite, easy recipe, I’ve made many a time over the years:

Roast Turkey

Photo by Chani U.

Serves 10
Total cooking time 3 hours and 40 minutes

Ingredients

  • 1 small onion, halved
  • 13 pounds oven ready turkey, giblets removed and cavity wiped clean
  • 2 1/2 tablespoons margarine, softened
  • 3 sprigs fresh thyme, chopped
  • salt and pepper to taste

Directions

  1. Place the onion in the turkey’s body cavity with salt and pepper. Tie the turkey legs with string at the top of the drumsticks.
  2. Place bird in a large roasting pound, rub all over with the softened margarine and season the outside of the turkey with your choice of spices and seasoning. Add the vegetable oil to the pan
  3. Cover the prepared bird loosely with foil and roast in a preheated 375 F. oven, basting periodically. Remove the foil for at least 40 minutes to allow the turkey to brown and scatter the chopped thyme over it. Check the turkey is cooked by inserting a skewer or fork into one of the legs. If the juices come out clear, the bird is ready.
  4. Transfer the turkey to a a large dish, cover with clean foil and let it rest for about 20 minutes before carving.
  5. Arrange the turkey on a warmed serving platter and serve with your choice of vegetables.

My guests always loved this dish, I know you will as well!

SYR

24
Nov
11

Maple-Roasted Turkey with Apples, Fennel and Parsnips


For us Jews every day is a day we thank Hashem for both the open and hidden miracles, those we know of and those we may never find out about, that sustain us every day. Yet, we live in the US where there is an official holiday specifically dedicated to the giving of thanks. Some Jews celebrated this day, because it is an official American festivity, others do not because they feel one must equally thank the Almighty every day – even every moment – of one’s existence, rather than once a year on a specific day.

It may be a bit late to start cooking the turkey for this evening, but this is a delicious recipe that can be made at any time, whether for Shabbos, whether for a holy day, or any festive occasion. Lévana in her class, two Mondays ago, featured the following:

Ingredients:

  • 1 cup white wine
  • 1 cup maple syrup
  • 2/3 cup Dijon mustard
  • 2 tablespoons ground pepper
  • 6 cups water
  • 1 12-14 pound turkey, frozen OK, at room temperature
  • 4 mackintosh apples, unpeeled, diced
  • 8 thin parsnips, or 4 larger ones, diced
  • 2 large heads fennel, cut into thin wedges
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 3 sprigs sage, leaves only, chopped coarsely

Instructions:

Preheat the oven to 325 degrees. Mix the wine, maple syrup, mustard, pepper and water in a bowl. Place the turkey breast side down in a (real) baking dish, and pour the mixture over it. Cover the pan loosely with foil, and bake 2 ½ hours. Turn the turkey over, breast side up. Bake uncovered 1 more hour, or a little longer, until the juices of the turkey run clear and the skin looks a nice golden color. Transfer the turkey to a cutting board, and let it rest a few minutes before slicing. Transfer all but 1 cup of the liquid to a saucepan, and reduce them on a high flame until it thickens to the consistency of maple syrup: this is your gravy. You will end up with about 3 cups of gravy. Meanwhile, raise the temperature to 475 degrees. Add the second set of ingredients. Give a good mix to the veggies, and roast about 25 minutes, or a little longer, until very tender and roasted.

Slice the turkey, and place in a platter, with the roasted vegetables all around, and pour the gravy over the turkey and vegetables.

Enjoy, gentle reader, enjoy!

CS

22
Nov
10

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

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

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Turkey Recipes – Part 1

25
Nov
09

Thanksgiving and the Jews


The first Jew to set foot in Colonial America, was Joachim Gans, who came here in 1584 having been recruited by Sir Walter Raleigh as he set out on an expedition to explore the Virginia territory. In 1654 a group of 23 Dutch  Jews arrived from Brazil, on the shores of New Amsterdam (New York), fleeing the Inquisition recently instituted in Portugal’s new colony. Like the Mayflower Pilgrims before them, this group came to the New World in search of opportunities and religious freedom. Life wasn’t easy; dreams could only be realized through an incredible amount of determination, hard work, sweat, tears and personal sacrifice.

I can just imagine these Dutch/Brazilian Jews in the new land celebrating Thanksgiving with a slowly cooked Moqueca Capixaba (a Brazilian dish consisting of: fish, onions, garlic, tomatoes, cilantro, chili pepper and additional ingredients). Fish was plentiful,  requiring no shechita.

As the years and centuries progressed, Jews realized unparalleled success in the New World, engaging in  fields of study and a variety of livelihoods unrivaled in our history… We educated ourselves and our children, excelling in areas in academia, maths and sciences, commerce, technology and the arts.  We suddenly had new freedoms and exploited unprecedented opportunities. 

In 1946, my dad, a teenager at the time, arrived to these shores,  on an orphan transport boat called the Ernie Pyle. In his hand was a shabby little suitcase that contained his Tefillin and a herring. Shortly after his arrival, speaking but a few words of English, he landed a job in a baby blanket factory, sewing & sweeping floors. His one meal a day was dinner at Ratner’s, one of the famous dairy eateries of its day, where he’d sit down to a bowl of soup and all the bread he could eat. The Hungarian wife ( and amazing cook) he married two years later, kept him happy and content in the kitchen and in life. May they continue together in health and happiness till 120!

Dad’s early days in the new land remind me of an old joke:

Abe Cohen goes to a restaurant every day for lunch. He always orders the soup du jour. One day the manager asks him how he liked his meal. Abe replies (with a Yiddish accent) “Vass goot, but you could give a lidle more bread.”

The next day, the manager tells the waitress to give him four slices of bread. “How was your meal, sir?” the manager asks. “Vass goot, but you could give a lidle more bread”.

Next day the manager tells the waitress to give him eight slices of bread. “How was your meal today, sir?” the manager asks. “Vass goot, but you could give a lidle more bread”.

The manager is now obsessed with seeing Abe say that he enjoyed his meal, so he goes to the bakery and orders a 6ft long French loaf. When Abe comes in – as usual – the next day, the waitress and the manager cut the loaf in half, butter the entire length of each half and lay it out along the counter, right next to his bowl of soup. Abe sits down, and devours both his bowl of soup and both halves of the 6ft loaf of bread. The manager now thinks he will get the answer he is looking for. When Abe comes up to pay for his meal, the manager asks in the usual way: “How was your meal TODAY, sir?” Abe replies “It vass goot, as usual, but I see you are back to giving only 2 slices of bread!”

How times and country have changed us all! America is still  a land of opportunity, if we can just get past the gauntlet of recorded voice messages that stand between us and our daily bread. Though the the ‘Goldeneh Land’ has lost some of it’s glitter, we have much to be grateful for.  We enjoy freedoms in this country that others less fortunate literally die for each and every day.  Though our health care system is in shambles, we have access to medical care, medication and vaccines that don’t even exist in other countries. We benefit  from technologies we never dreamed of; at our fingertips we have the power to transform the world or to destroy it.

In our tfilos we thank the Almighty each and every day, three times a day.  We acknowledge His mastery over Creation and bless His handiwork in everything we eat and partake of in His world. All our accomplishments are through His divine grace. Thanksgiving is a national holiday in the US, it brings families together from near and far, as collectively America remembers all we have to be thankful for.

Wishing those that celebrate this holiday a Happy Thanksgiving filled with good cheer, good conversation, good food, in the company of loved ones.

In the holiday spirit, I’ll leave you with a personal heimishe recipe for turkey stuffing and simple turkey baste. Enjoy!!

Challah Stuffing

(serves 10)

1 large challah, dried out (leave out overnight)
2 cups shredded carrots, sautéed
2 cup sautéed minced onions
2 cup sautéed finely diced celery
2 cups wild mushrooms
1/2 cup chopped water chestnuts (washed and drained)
1/2 cup toasted walnuts, optional
1/3 cup canola oil
2 cloves garlic, minced, and sautéed
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 teaspoon rosemary
1 teaspoon thyme
2 cups chicken stock
2 eggs
¼ teaspoon garlic powder
Salt & pepper to taste
Directions:

Soak Challah in water, remove crust top when moistened, and squeeze out all water, break into small pieces. Add eggs, oil, stock and seasoning. Sautée vegetables; when cooled to room temperature, add into mix . Stuff inside turkey cavity, alongside turkey or bake in a separate casserole.

Turkey Baste

¾ c. oil
dried garlic powder
onion powder
sweet paprika
dried parsley, dried dill, salt and pepper.

Place sliced onions, celery, clove of garlic, (brussel sprouts-optional garnish) in bottom of roasting pan.  Add water.

Turkey

Place turkey in prepared roasting pan, tented with aluminum foil.  Bake at 325 degrees for about 30 minutes per pound.  Baste 4-5 times with oil/spice mixture. Bake uncovered for last 15 minutes.

Here is my simple, homemade turkey (the guests always love its finger lickin’ goodness!):

turkey

As a dessert, some may want it as a side dish with the turkey, you might make this simple to follow but delicious recipe:

Cranberry Crunch Mousse

2 Rich’s Rich whip 8 oz topping
2 teaspoons vanilla extract
¼ cup confectioner’s sugar

Whip up topping. When whip is formed add vanilla and confectioner’s sugar.

1 12 oz. package fresh cranberries
1 8 oz bag of mini marshmallows
8 oz honey glazed pecans chopped

Chop cranberries in food processor for about a minute, don’t pulverize. Fold cranberries, marshmallows and chopped pecans into whip mixture and serve chilled.

Prep time: 5 minutes
Serves: 8-10

SYR




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