Herb Butter Turkey
January 26, 2012
Tom Colicchio’s recipe in Bon Appétit/Epicurious. Served Thanksgiving 2011.
Mormor’s gravy base:
- Turkey giblet, liver & neck (cut into 3 pcs)
- 4 C beef broth
- bunch parsley
- 1 tsp bouquet garni
- 1/4 tsp white pepper
- 2 med carrots cut into large pcs
- 2 TB flour
- 3 TB butter
- 2 T Grand Marnier and 1 TB cognac (add liquors last, after cooking)
Brown giblets, etc with 1 TB butter in frying pan, set aside. Use 2 qt sauce pan, melt 2 TB butter until starts to brown, add 2 TB flour, stir constantly. Add 3 C beef broth. Add giblets, then in frying pan, add 1 C beef broth to deglaze bits from frying pan, add to sauce pan. Add all remaining ingredients, barely simmer 2 hrs. Strain through fine sieve. Add liquor to taste. When turkey is done, add gravy base to turkey gravy (see end of recipe).
14-16 LB Turkey, preheat oven 425°, use lowest rack position.
- 1/2 C butter (1 stick, room temperature, divided into pieces)
- 2 tsp minced fresh thyme plus 15 sprigs
- 2 tsp minced fresh tarragon plus 5 large sprigs
- 2 tsp minced fresh rosemary plus 5 sprigs
- 2 tsp minced fresh sage plus 5 sprigs
- 4 TB butter (for inside cavity)
- 4 TB butter to add to pan during roasting (1 Tb at a time)
- 4 C chicken broth
- Salt and pepper
Mix 1/2 C butter and all minced herbs in small bowl. Season with salt & pepper. (Reserve 2 TB herbed butter for gravy) Rinse turkey inside & out, pat dry. Starting at neck end, rub 4 TBs herb butter under skin over breast meat.Place turkey on rack in roasting pan. Sprinkle main cavity generously with S&P. Place 4 TB plain butter and all herb sprigs in cavity. Tuck wing tips under. Tie legs together loosely. Rub herb butter over outside of turkey. Sprinkle with more S&P.
Roasting times for turkey; place turkey in oven.
- Roast 20 min at 425°
- Reduce to 350°, roast 30 min
- Pour 1 C chicken broth over turkey; add 1 TB plain butter to pan
- Roast another 30 min, baste with pan juices; then pour another 1 C broth over turkey and add 1 TB butter to pan. Cover turkey loosely with foil.
- Baste turkey with pan juices and add 1 C broth and 1 TB butter to pan every 45 min (about 1 hr 45 min longer) until thermometer in thickest part of thigh is 175°F.
- Transfer turkey to platter, let stand 30 min (internal temp will rise 5-10 degrees more)
Gravy
- Strain juices from pan, use fat separator and mix into gravy base.
- Melt reserved 2 TB herbed butter in heavy saucepan on medium heat. Add 1/4 C flour (wondra) and whisk constantly until roux is golden brown about 6 min. Gradually add gravy base mixture, increase heat and whisk constantly until gravy thickens, boils and is smooth. Reduce heat to med, boil gently to reduce volume. Season with S&P.
Chicken Provençal
January 22, 2012
Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.
- 1 chicken (3-4 LBs) cut up 8 pcs.
- 1/4 C flour, season with salt & pepper
- 1/4 C olive oil
Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.
- 1 yellow onion (sweet) thinly sliced
- 1/2 LB cremini mushrooms quartered
Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.
- 2 C dry white wine
- 1 1/2 TBs chicken demi-glace
- 3 sprigs fresh thyme
Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.
- 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.
Add potatoes to chicken pot, stir. Bake uncovered 35 min more.
- 1 pint (2 C) cherry tomatoes halved.
Remove pot from oven, add tomatoes. Stir gently and let stand 5 min.
Riesling Chicken
January 22, 2012
Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German “Trocken” Mosel-Saar-Ruwer / Baden-Württemberg, NY Finger Lakes region
- 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
- 1 tsp salt
- 3/4 tsp pepper
- 1 TB oil
- 1 TB butter
Pat chicken dry, sprinkle with salt & pepper. Heat oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.
- 4 medium leeks, white only, finely chopped (2 Cups)
- 2 TBs finely chopped shallots
- 2 TBs butter
Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).
- 4 medium carrots, halved diagonally
- 1 C dry riesling (preferably Alsatian)
Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.
- 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
- 2 TBs chopped flat leaf parsley
Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.
- 1/2 C crème frâiche
- fresh lemon juice (Meyer preferably)
Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.
Olsson Recipes 