Poultry Marinade

July 25, 2012

If use a turkey breast, bake at 350° for 35 min/lb

1/4 C lemon juice
1/4 C oil
1TB vinegar
1 TB soy sauce
1 tsp marjoram or fresh oregano

Turkey stuffing

January 26, 2012

  • 1 loaf sourdough bread sliced, cubed & dried.
  • 1/2 C chpd parsley
  • 1 can sliced black olives, save juice
  • 1 C pecans/walnuts cut into bite sizes
  • 1 C sliced, browned mushrooms
  • 1 stalk celery finely chopped
  • 1 large onion, chopped and sauteed
  • dash garlic, white pepper & salt
  • 1 tsp fine herbs
  • 1/2 tsp thyme
  • 1/2 tsp tarragon
  • Madiera or 1/2 C sherry
  • moisten with beef broth

Saute bread crumbs in butter, mix all ingredients together. until bread slightly moist. Heat covered in moderate oven.

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.