Poached Turkey Paprika Food

TURKISH EGGS (CILBIR)

Steps:

• Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
• Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
• Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.

TURKISH STYLE EGGS

Steps:

• In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
• In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
• Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!

PAPRIKA ROAST TURKEY

Steps:

• Dry-brine the turkey: Pat the turkey dry and put on a rimmed baking sheet. Rub 2 tablespoons salt, 1 teaspoon pepper, the garlic powder and dried dill all over the turkey. Refrigerate, uncovered, overnight.
• Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Toss the thyme, shallots, carrots, celery and turkey neck with the olive oil in a large roasting pan; set a rack on top. Stuff the turkey cavity with the apple, garlic and fresh dill and tie the legs together with kitchen twine. Place the turkey breast-side up on the rack and tuck the wings under the body. Let sit at room temperature 30 minutes.
• Roast the turkey 1 hour, then baste with the pan drippings. Roast for 1 more hour, basting every 30 minutes. Melt the butter with the sweet paprika and hot paprika in a small saucepan over medium heat. Brush the turkey all over with about half of the butter. Continue roasting until the skin is crisp and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 15 to 60 more minutes, brushing with more of the butter during the last 10 minutes. (Add the broth to the roasting pan if the drippings are getting too dark.) Remove the turkey from the oven and brush with the remaining butter. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy.

ÇILBIR (TURKISH POACHED EGGS WITH GARLIC YOGURT)

Steps:

• Wash and chop the dill and finely mince or grate the garlic.
• Either in a medium bowl or directly onto your serving dish, combine the yogurt, dill, garlic, and salt and pepper. Mix well and then set aside to "marinate" while preparing the remainder of the dish.
• There are several ways you can poach the eggs, including cracking them gently into a swirling pool of hot water OR using a "spoon" hack method. There are also egg poaching pans and silicone molds. Follow this method for poached eggs for all my top tips and tricks! However, the basic gist is:Bring a medium saucepan of water to a gentle boil (when fine air bubbles begin to rise), then add the vinegar (this will help stop the eggs from dispersing in the water).
• Meanwhile, crack your eggs, one at a time, into a small sieve to remove any of the "watery" whites (for better shaped poached eggs). Then transfer the eggs to separate small bowls (which makes it easier to pour them into the water).
• When the water is ready, mix it with a spoon to create a vortex and then pour the first egg into the center of the pan. Allow it to gently move to one side and begin forming before pouring the second egg into the other side of the saucepan (so they don't "stick").
• Allow each egg to cook for between 2-3 minutes based on how soft you want the yolk to be, then use a slotted spoon to remove them from the water to stop them from overcooking.Feel free to place them in an ice bath or rinse with cold water to eliminate any leftover vinegar flavor and stop the cooking process. Though this isn't necessary. You could also transfer to paper towels to drain.
• At the same time as poaching the eggs, prepare the paprika butter by melting the butter in a small skillet, then adding the smoked paprika and stirring well for just a few seconds.It's best to remove it from the heat almost immediately after adding the paprika, to reduce the risk of burning it.
• To assemble the Çılbır, place the yogurt base first, drizzle with a small amount of extra-virgin olive oil, the paprika butter, and finally, top with the poached eggs. Sprinkle with additional dill and some Aleppo pepper over the top.
• Make ahead: the garlicky yogurt base tastes even better after some time "marinating," so feel free to make it a day or two in advance and store it in an airtight container in the fridge. Then, remove it 20-30 minutes before enjoying the cilbir to bring it back to room temperature.Store: cilbir is best served immediately, while the eggs and melted paprika butter are at the optimal temperatures. So I recommend eating it immediately.

POACHED TURKEY PAPRIKA

Steps:

• In a pie plate, combine the oil, paprika, and pepper. Dip the turkey in the mixture to coat both sides.
• Place in a nonstick frying pan. Sprinkle with the lemon juice. Cover and cook over medium-high heat for 8-10 minutes until the turkey is opaque. Do not overcook.
• In a small bowl, mix the yogurt and dill. Serve as a sauce for the turkey.

TURKEY PAPRIKASH

Steps:

• In a large pot of boiling salted water, cook noodles until al dente; drain. In a bowl, toss turkey with 1 tablespoon paprika; season with salt and pepper. In a large nonstick skillet, heat oil over medium. Working in batches, brown turkey, 3 to 5 minutes; transfer to a plate. Add onion to skillet; cook, stirring, until tender, 4 to 6 minutes.
• Return turkey to skillet (along with any juices); add tomatoes (with juice), 1 tablespoon paprika, and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook, breaking up tomatoes with a wooden spoon, until turkey is opaque throughout, 2 to 4 minutes.
• Remove from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles.

JOHN SCROGGINS

Steps:

• 1 Combine the duck demi-glace, carrots, onions and garlic in a stockpot large enough to hold the turkey. Fill it with water only half way up. Bring to a boil over medium-high heat. 2 While stock heats, rinse turkey and, starting at the neck, carefully separate the skin from the breast and upper thighs with your fingers, being careful not to tear the skin. Rub duck fat all over the outside, in between the skin and flesh. Truss the turkey. Note: This is not mandatory, but makes it easier to handle the bird later. 3 When the stock begins to boil, generously season it with salt and pepper. Add turkey to pot and adjust heat so it simmers. Cover the pot with a lid and make sure the turkey is submerged. Simmer for 40 minutes, then remove the pot from heat and let the turkey slowly cool to room temperature in the broth, up to 4 hours. Refrigerate. 4 The next day, preheat oven to 475°F. Take the bird out of the pot, place it on a rack in a roasting pan and roast it in the oven for 30 minutes. Turn the oven off, leaving the bird inside for about an hour.

TURKEY PAPRIKASH

Steps:

• Cook noodles according to package directions, omitting salt and fat.
• While noodles cook, heat oil in a large nonstick skillet over medium-high heat.
• Combine sour cream, 1 tablespoon paprika, 1/4 teaspoon salt, and pepper in a bowl; set aside.
• Combine 1 tablespoon paprika, 1/4 teaspoon salt, onion, and turkey, tossing to coat.
• Add turkey mixture to pan; sauté 4 minutes or until turkey is done. Add broth; cook 2 minutes or until liquid almost evaporates. Reduce heat to medium-low.
• Add sour cream mixture; cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.