CHEF JOHN'S ROAST TURKEY AND GRAVY
The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h55m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
- Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
- Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
- Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
- While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
- Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
- Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.
Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g
CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY
This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
- Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
- Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
- Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
- Strain turkey stock and reserve 6 cups of stock; discard all the solids.
- Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 10.2 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 92.4 mg, Sugar 1.9 g
MEAN CHEF'S MAPLE BRINE
Make and share this Mean Chef's Maple Brine recipe from Food.com.
Provided by Bekah
Categories Lactose Free
Time 55m
Yield 1 gallon
Number Of Ingredients 10
Steps:
- Combine all ingredients in large stainless steel pot.
- Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
- Rinse turkey well.
- Put turkey in cold brine.
- Use a stainless, plastic or other non-reactive container.
- Add water if brine doesn't cover bird.
- Refrigerate 2- 4 days, turning bird twice a day.
- To cook: remove turkey from brine, pat dry, brush with olive oil.
- Either grill or cook in oven.
- It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
- This completely dries out the skin to insure a crisp finish.
- DO NOT stuff turkey.
MEAN CHEF'S BAKED PRAWNS WITH FETA
I adpoted this recipe from the infamous Mean Chef, it had no intro as it really does not need one. An elegant and deep flavored dish sure to please.
Provided by Dawnab
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Gently saute onion in oil until transparent.
- Add scallions and garlic, cook 2 minute.
- longer.
- Add tomatoes, wine, most of the parsley, oregano, and salt and pepper to taste.
- Cover and simmer gently for 30 minute.
- ,until thick.
- Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish.
- Add shrimp, and spoon remaining sauce on top.
- Crumble feta cheese and sprinkle on top.
- Heat oven to 500°F.
- Cook 10-12 minutes, until shrimp are pink and feta melted and lightly browned.
- Sprinkle with remaining parsley, and serve.
MEAN CHEF'S SAUTEED MUSHROOMS
Make and share this Mean Chef's Sauteed Mushrooms recipe from Food.com.
Provided by Bekah
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat.
- Add the mushrooms.
- Do not move the mushrooms until they have caramelized on the bottom.
- If you toss them too soon, they will release their liquid and begin to steam.
- When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
- Season with salt and pepper.
- Add the garlic.
- Saute another 2 minutes, and add the thyme and lemon juice.
- Cook to evaporate the liquid.
- Add the wine and reduce until the mushrooms are glazed with the sauce.
- Toss in the parsley and serve immediately.
Nutrition Facts : Calories 323.5, Fat 29.5, SaturatedFat 8.4, Cholesterol 22.9, Sodium 73.7, Carbohydrate 8, Fiber 1.9, Sugar 3.3, Protein 5.6
MEAN CHEF'S MUSHROOM GRAVY
Make and share this Mean Chef's Mushroom Gravy recipe from Food.com.
Provided by Jeff Hixson
Categories Sauces
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Melt the butter in a medium-size saucepan over medium heat.
- Add the mushrooms and sauté until brown, about 7 minutes.
- Stir in the flour; it will become very pasty.
- Cook this roux for 2 minutes, stirring constantly.
- It will stick to the bottom of the pan a little bit; that's okay.
- 2.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
- Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
- Serve in a sauceboat.
MEAN CHEF'S MEXICAN CREMA
Make and share this Mean Chef's Mexican Crema recipe from Food.com.
Provided by Bekah
Categories Mexican
Time P2DT5m
Yield 2 1/4 cups
Number Of Ingredients 2
Steps:
- Whisk the cream and the buttermilk together in a bowl.
- Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) overnight.
- Refrigerate for overnight.
- Crema may be kept in the refrigerator for as long as a week.
Nutrition Facts : Calories 740.8, Fat 78.5, SaturatedFat 48.9, Cholesterol 290.9, Sodium 109, Carbohydrate 7.2, Sugar 1.5, Protein 5.2
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