11/17/2023 0 Comments Key food thanksgiving dinner![]() ![]() Skim off the fat with a spoon, or put in the refrigerator or freezer until the fat has congealed on top, then remove fat. Deglaze the roasting pan by adding the wine, bringing it to a boil and scraping the pan with a wooden spoon, adding a little water as needed to incorporate the browned bits.When the roast turkey is done cooking, pour the pan drippings into a bowl.Cook, whisking occasionally, until the roux begins to look grainy, 3 to 4 minutes. Add the flour all at once, whisking until incorporated. Make a roux: melt butter in a large skillet. ![]() To serve, put vegetables on a platter slice breasts and lay them on top shred thigh meat and pile that on the rest.Thigh meat is tender, lay breasts on vegetables and cook until they are done, about a half hour longer. Put in oven and roast, uncovered, for 2 hours, checking occasionally to make sure liquid level remains sufficiently high and stirring vegetables if they threaten to brown too much.Add stock or water as needed to come about halfway up sides of thighs. Fill space between thighs with vegetables leave breasts out for now.Īdd mushroom soaking liquid, leaving any sand and grit behind. In a large roasting pan, put thighs in corners, browned side up there should be room for breasts all in one layer.When all vegetables are tenderĪnd beginning to brown, add drained porcini, reserving liquid. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. Add breast to pan and brown it well, skin side down, then flip and cook for just a minute or so and remove. Repeat with remaining thighs if necessary. Turn thighs when they are well browned and cook a minute or so on skinless side. Well, removing pancetta first (it will brown first), then sausage set aside. Add sausage, pancetta and as many thighs as will fit comfortably, skin side down sprinkle thighs with salt and pepper. In a large skillet over medium heat, heat olive oil.Transfer turkey to a cuttingīoard to rest for 30 minutes before carving. Reduce oven temperature to 350ĭegrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches 165 degrees, about 1 1/2 to 2 hours more. Transfer pan to oven and roast 30 minutes. Place turkey, breast side up, on a roasting rack set inside the roasting pan.Brush turkey skin generously with oil or melted butter. Stuff remaining onions and the lemon quarters into the turkey cavity. Add half the onions, the remaining 6 garlic clovesĪnd the bay leaves. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.Return to the refrigerator for at least 4 hours and up to 12 hours to dry out Place turkey, uncovered, back on the baking sheet. Remove turkey from bag and pat dry with paper towels. ![]() Rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day). Tuck herbs and 6 garlic cloves inside bag. Transfer to a 2-gallon (or larger) resealable plastic bag. Pepper and the lemon zest, including the neck. Pat turkey and turkey neck dry with paper towel rub turkey all over with 1/2 teaspoon salt per pound of turkey, the
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