45 MINUTE ROAST TURKEY (MARK BITTMAN)
Another great recipe from Mark Bittman. It's almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450°F (lowering the heat if the bird browns too fast), a 10-pound bird will be done in about 40 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked (the legs are more exposed; the wings shield the breasts), and moister than birds cooked conventionally. But it works only for relatively small turkeys.
Provided by blucoat
Categories Whole Turkey
Time 45m
Yield 10-14 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 450°F Put the turkey on a stable cutting board, breast side down, and cut out the backbone. Turn the bird over and press on it to flatten. Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit.
- Tuck the garlic and the herb under the bird and in the nooks of the wings and legs. Drizzle with the olive oil and sprinkle liberally with salt and pepper.
- Roast for 20 minutes, undisturbed. By this time the bird should be browning; remove it from the oven, baste with the pan juices, and return it to the oven. Reduce the heat to 400°F (or 350°F if it seems to be browning very quickly).
- Begin to check the bird's temperature about 15 minutes later (10 minutes if the bird is on the small side). It is done when the thigh meat measures 155-165°F on an instant-read meat thermometer; check it in a couple of places.
- Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. Or serve at room temperature.
Nutrition Facts : Calories 493, Fat 28.5, SaturatedFat 7, Cholesterol 180.6, Sodium 173.3, Carbohydrate 1, Fiber 0.1, Protein 54.4
MARK BITTMAN'S BASIC ROAST CHICKEN PARTS WITH VARIATIONS
The simplest chicken recipe there is and perhaps the easiest as well. Add the herb here if you like or see the flavoring ideas that follow. This is the kind of dish you'll never get tired of, because you can change the flavoring every time you make it. From Mark Bittman's cookbook," How to Cook Everything" (10th Edition).
Provided by blucoat
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven to 450°F Put the oil or butter in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it a couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
- After the chicken has cooked for 15 minutes, toss about one-quarter of the herb, if you're using any, over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
- Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone), a total of 30 to 40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
- ROAST CHICKEN PARTS WITH BLACK BEANS VARIATION: First, soak 2 tablespoons fermented black beans in water, sherry, or wine to cover. In place of the butter or olive oil, use peanut oil or a neutral oil, like grapeseed or corn. Mix together 1 tablespoon minced garlic, 2 minced scallions, 1 teaspoon minced fresh ginger, 2 tablespoons soy sauce, and 1 teaspoon sugar or honey. Drain the black beans and add them to this mixture; thin it to a paste, if necessary, with a little more soy sauce. In Step 1, spread a little of this mixture all over the raw chicken and put the chicken in the roasting pan; return the pan to the oven. Proceed with Steps 2 and 3, using the soy-based mixture for basting in place of the herb mixture.
- MORE VARIATIONS: You can combine these ideas at will; it's hard to go wrong here. Add with the chicken at the beginning of cooking unless otherwise specified. (1) Add a few sprigs of a stronger herb like thyme, sage, oregano, or rosemary. (2) Add several (or many!) cloves of garlic. (3) Add a cup or so of chopped onion, shallot, or leek. (4) Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting. (5) Add a lot of hot dried chiles, a couple of roasted, soaked, and chopped milder chiles, or both. (6) Add 2 or 3 lemons (oranges and limes are good too), cut in half; when the chicken is done, squeeze the hot lemon juice over it. (7) Use peanut oil instead of olive oil and add several slices of ginger and garlic after turning the chicken skin side up again. When chicken is done, drizzle with soy sauce and dark sesame oil, then garnish with scallions and/or cilantro. (8) Use Compound Butter, Flavored Oil, or Vinaigrette from the beginning of the cooking or as a basting sauce during cooking. (9) Rub the chicken with 1/2 cup or so of Pesto or any other herb paste from the beginning of the cooking. (10) Stir in a dollop of grainy French-style mustard when the chicken is done. (11) Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again. (12) Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving. (13) Stir a couple tablespoons of any curry powder into a cup of yogurt or coconut milk and spoon or brush it on as a basting sauce during cooking.
Nutrition Facts : Calories 560.5, Fat 44.3, SaturatedFat 11.3, Cholesterol 162.6, Sodium 151.6, Protein 38.2
ROAST TURKEY WITH BREAD STUFFING
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 2h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 500 degrees.
- Make the stuffing: chop together (by hand or in a small food processor) the butter, liver and parsley; stir in the shallots and season to taste with salt and pepper. Spread half the mixture on 4 of the bread slices; top each with another slice of bread, then spread the remaining mixture on the outsides of the sandwiches. Cut each sandwich into 6 pieces.
- Rinse the turkey and remove the giblets. Sprinkle the bird with salt and pepper to taste. Loosely pack the turkey cavity with the stuffing, and then tie the legs together to enclose the vent.
- Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard and any other trimmings. Place in the oven, legs first.
- Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. If the bottom dries out, add water to coat the bottom of the pan. Continue to roast, checking every 30 minutes or so; if the top browns too quickly, lay a piece of aluminum foil on it. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.
- Remove the turkey from the oven. Take it off the rack, and make sherry reduction gravy (see recipe) while the bird rests for about 20 minutes before carving.
Nutrition Facts : @context http, Calories 792, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 3 grams, Protein 95 grams, SaturatedFat 10 grams, Sodium 1513 milligrams, Sugar 4 grams, TransFat 0 grams
More about "45 minute roast turkey mark bittman food"
THANKSGIVING RECIPES: ROAST TURKEY IN 45 MINUTES - MARK …
From youtube.com
Author The New York TimesViews 26K
ROAST TURKEY IN 45 MINUTES - THE NEW YORK TIMES
From nytimes.com
Author The New York Times
45-MINUTE ROAST TURKEY — MARK BITTMAN
From markbittman.com
2 MARK BITTMAN 45 MINUTE TURKEYS AT SAME TIME?
From chowhound.com
THANKSGIVING RECIPES: ROAST TURKEY IN 45 MINUTES | THE YUMMY CATS
From theyummycats.wordpress.com
MARK BITTMAN’S 45-MINUTE TURKEY : COOKING
THANKSGIVING RECIPES: ROAST TURKEY IN 45 MINUTES - MARK BITTMAN ...
From pinterest.co.uk
MARK BITTMAN RECIPES | EAT YOUR BOOKS
From eatyourbooks.com
TALKING FOOD WITH MARK BITTMAN | ON POINT
From wbur.org
ROAST TURKEY IN 45 MINUTES | THE YUMMY CATS
From theyummycats.wordpress.com
MARK BITTMAN'S WHEAT BERRIES WITH WALNUTS - DAIRY FREE RECIPES
From fooddiez.com
45 MINUTE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
THE STORY OF SPATCHCOCKING AND HOW MARK BITTMAN CHANGED …
From qz.com
GRILL-ROASTED TURKEY WITH SMOKY CUMIN SALT — MARK BITTMAN
From pinterest.ca
MARK BITTMAN’S BEST RECIPES FROM THE TIMES - NYT COOKING
From cooking.nytimes.com
MONICA'S CLASSIC ROAST TURKEY | FRIENDSGIVING BY SHOSHANA STOPEK
From coolfooddude.com
GRILL-ROASTED TURKEY WITH SMOKY CUMIN SALT — MARK BITTMAN
From markbittman.com
SPATCHCOCKING: THE SILLY WORD BEHIND THE TURKEY TREND
From theatlantic.com
BONNIE STERN: THIS YEAR, TURKEY CAN BE THE SIDE DISH - NATIONAL POST
From nationalpost.com
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | 45–MINUTE …
From foodista.com
45-MINUTE ROAST TURKEY — MARK BITTMAN
From pinterest.com
WORLD BEST GARLIC COOKING RECIPES : 45 MINUTE ROAST TURKEY (MARK …
From worldbestgarlicrecipes.blogspot.com
BEST PORK ROAST RECIPE MARK BITTMAN - CREATE THE MOST AMAZING …
From recipeshappy.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
45-MINUTE ROAST TURKEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THANKSGIVING RECIPES: ROAST TURKEY IN 45 MINUTES - MARK BITTMAN
From pinterest.com
CRISP-SKINNED SPATCHCOCKED (BUTTERFLIED) ROAST TURKEY ... - SERIOUS …
From seriouseats.com
MARK BITTMAN RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
THANKSGIVING RECIPES: ROAST TURKEY IN 45 MINUTES - MARK BITTMAN ...
45 MINUTE ROAST TURKEY MARK BITTMAN RECIPE - WEBETUTORIAL
From webetutorial.com
MARK BITTMAN'S RICE PUDDING IN THE OVEN RECIPE - FOOD NEWS
From foodnewsnews.com
THANKSGIVING RECIPES: ROAST TURKEY IN 45 MINUTES - MARK BITTMAN
From cooking-recipes4u.blogspot.com
THE MARK BITTMAN WAY TO A FASTER, AND BETTER, THANKSGIVING FEAST
From booktrib.com
MARK BITTMAN'S MINIMALIST THANKSGIVING - SERIOUS EATS
From seriouseats.com
BAKED SPLIT TURKEY BREAST RECIPE - THERESCIPES.INFO
From therecipes.info
33 RECIPES FOR THANKSGIVING - MEDIUM
From heated.medium.com
MARK BITTMANS 45 MINUTE TURKEY--ANYONE TRY THIS METHOD
From chowhound.com
SPATCHCOCKED: ROAST YOUR TURKEY IN RECORD TIME! - THERMOWORKS
From blog.thermoworks.com
45-MINUTE ROAST TURKEY — MARK BITTMAN – RURAL KING DISTRIBUTION …
From jobsatruralking.wordpress.com
THE 30-MINUTE ROAST CHICKEN YOU'RE NOT MAKING YET | FOOD CHEF …
From foodchefrecipes.blogspot.com
TURKEY COOKING TIMES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE MINIMALIST; TURNING YOUR SLOW-LANE TURKEY INTO A ROADRUNNER
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love