Cristina Ferrares Lemon Dijon Turkey Food

CRISTINA FERRARE'S TURKEY

Steps:

• To make marinade:
• Combine ingredients in a bowl. Whisk until smooth and creamy.
• Refrigerate till needed.
• Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
• It is very important that you pat it dry in order to get that nice golden turkey skin.
• Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
• Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
• Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
• Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
• Pour the marinade over the turkey.
• Allow to marinade over night.
• Cover with foil and roast for 2 hours @ 350 C.
• After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting.
• Baste turkey and cover with foil.
• Roast turkey another 30 minutes and repeat basting process.
• Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours.
• The constant basting is what gives the skin that lovely golden color.
• Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.

CHRISTINA FERRARE'S ROASTED CHICKEN

Steps:

• To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well-the marinade should have a smooth and creamy consistency. To make roasted chicken: Preheat oven to 425°. Clean chickens well and pat dry. Place each chicken in its own baking dish. Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano. Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken. Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

CRISTINA FERRARE'S LEMON DIJON TURKEY

Steps:

• To Make The Marinade:
• Combine ingredients in a bowl. Whisk until smooth and creamy. Refrigerate till needed.
• Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. It is very important that you pat it dry in order to get that nice golden turkey skin.
• Tie turkey legs and wings together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
• Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
• Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast. Pour the marinade over the turkey. Ideally allow to marinade over night.
• Cover with foil and roast for 2 hours @ 350 degrees.
• After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting. Baste turkey and cover with foil.
• Roast turkey another 30 minutes and repeat basting process. Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours. The constant basting is what gives the skin that lovely golden color.
• Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.