RIESLING GRAVY
There's no need to add salt to gravy made from a brined turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Remove vegetables from roasting pan and discard. Pour pan juices into a glass measuring cup or gravy separator, and let stand until separated, 10 minutes. Pour off fat.
- Place roasting pan over 2 burners on medium heat. Add wine, and simmer, stirring and scraping pan constantly for 2 minutes. Add the reserved juices and 4 cups stock, and bring to simmer.
- Meanwhile, whisk together remaining 1/2 cups stock and the flour in a bowl until smooth. Whisking constantly, slowly add flour mixture to pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.
- Remove from heat, add butter, and swirl pan until it has melted. Pour through a fine sieve, discarding solids. Serve immediately or keep warm over low heat.
MAPLE-SYRUP-GLAZED ROAST TURKEY WITH RIESLING GRAVY
The ginger-butter-maple syrup glaze is used in the last half hour of cooking for best flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees with rack in lowest third of oven. Wash turkey inside and out with cold running water, and pat dry with paper towels. Tuck wing tips under body. Generously season neck, body cavities, and underside with salt and pepper.
- Loosely fill the neck cavity with the stuffing. Using wooden skewers or toothpicks, secure the flap. Holding the turkey upright, loosely fill the body cavity with stuffing. Pull the legs together, and tie them with kitchen twine. Heap on additional stuffing so that it is bulging out of the cavity. Generously sprinkle salt and pepper over the bird, and set it on a rack in a roasting pan.
- Cut a double layer of cheesecloth to fit over the entire turkey. Melt 4 tablespoons butter. Place cheesecloth in the butter, completely soaking cloth. Drape cheesecloth over the bird.
- Place turkey in the oven, and roast 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees and loosely cover bird with a large piece of aluminum foil; roast 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 180 degrees in the leg and 170 degrees in the breast, about 3 hours.
- During the last half hour of roasting, place grated ginger in a small, double layer of cheesecloth; squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat the mixture until the butter has melted and is bubbling. Remove the maple-syrup glaze from heat.
- Remove foil tent and cheesecloth from bird, and discard. Brush glaze over bird several times during last half hour. Remove turkey from the oven, and transfer to a carving board. Let rest 30 minutes before carving.
- In a small bowl, combine the remaining 1 tablespoon butter with flour, and mix together until smooth; set aside. Pour pan drippings into a fat separator or glass measuring cup, and let stand 10 minutes. If using a fat separator, carefully return juices to pan; discard fat. If using a measuring cup, use a spoon to skim fat from top, and return juices to pan.
- Place the roasting pan on top of the stove over medium-high heat. Pour wine into the pan, and, using a wooden spoon, stir up any brown bits on bottom. Cook liquid until reduced by half, about 6 minutes. Add turkey stock, and cook until reduced again by half, about 7 minutes.
- Pass the gravy through a cheesecloth-lined sieve, and pour into a small saucepan. Whisk in the reserved butter-flour mixture until the butter has melted. Reduce heat to medium-low, and let gravy simmer until slightly thickened, about 8 minutes. Add red and green grapes to the gravy; serve gravy with turkey.
CHICKEN WITH RIESLING CREAM SAUCE
From Black Forest Cuisine im sure chicken breasts could be very easily substituted for the whole roasting chickens, as the recipe is mostly about the sauce but if you do,*important* be sure to have enough chicken broth on hand (canned or homemade with bullion) to amount to 3 cups reduced
Provided by Michelle_My_Belle
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the chickens in a large saucepan or casserole and cover with cold water.
- Pierce the onion with the cloves and place in the pot.
- Bring to a boil over high heat, reduce the heat to low, and gently simmer until the chickens are fully cooked, about 25 to 30 minutes.
- Discard the onion, remove the chickens from the pan, and set aside, covered, while finishing the dish.
- Bring the broth to a boil over high heat and reduce by about three-quarters. (Make sure you end up with at least 3 cups of reduced broth.) Strain and set aside.
- Melt 3 tablespoons of the butter in a large saucepan over medium-high heat, add the shallots and onion, and sauté until translucent and softened, about 2 minutes.
- Whisk in the flour to make a roux, add the Riesling and 3 cups of the reduced broth, and bring to a boil.
- Reduce the heat to medium low and simmer the sauce until is thickened, stirring occasionally, about 3 to 5 minutes.
- Meanwhile, melt the remaining 2 tablespoons of butter in a large sauté pan over medium-high heat, add the pearl onions and mushrooms, and sauté until the onions are slightly translucent and the mushrooms are slightly softened.
- Remove the kitchen twine from the chickens and carve them, removing the breast meat, separating the legs and thighs, and reserving the wings for another use.
- Arrange the chicken pieces on a serving platter, sprinkle with salt and pepper, and spoon the pearl onions and mushrooms overtop.
- To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper.
- To serve, pour the sauce over the chicken and garnish with parsley. Serve with spätzle or egg noodles.
ALSATIAN-BRINED TURKEY WITH RIESLING GRAVY
A wonderful turkey for a special occasion! The favors of this turkey will impress all that are lucky enough to dine at your table. This recipe is from Grace Parisi and is a Food and Wine Staff Favorite. WINE: A rich Alsace Riesling will match the spices in this Alsatian-flavored turkey. Pick one with depth and complexity such as the 2002 Domaine Weinbach Cuvée Sainte Catherine. Or try a tart and fruity red like the 2001 Sokol Blosser Willamette Valley Pinot Noir from Oregon.
Provided by NcMysteryShopper
Categories Whole Turkey
Time 30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, bring 4 cups of the water to a boil. Add 1 1/4 cups of kosher salt, the sugar, mustard seeds, dried onion, caraway seeds, peppercorns, juniper berries and bay leaves. Stir until salt and sugar are completely dissolved. Remove pot from heat.
- Line a container large enough to hold the turkey with two sturdy plastic bags. Put the turkey into the bags, neck first. Pour the warm brine over the turkey. Add 1 1/2 cups of the Riesling and 4 quarts of the cold water. Seal the bags; press out as much air as possible. Refrigerate for 2 days.
- On Thanksgiving morning, preheat the oven to 350°. Drain the turkey, scraping off the spices, then transfer it to a large roasting pan and let it return to room temperature. If your family or guests are salt sensitive be sure to wash the turkey very well under cold water and dry completely with paper towels. Discard brine.
- Add the quartered onion, garlic and 1 cup of water to the pan and roast the turkey for 1 1/2 hours. Add the remaining 1 cup of water to the pan and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted into an inner thigh registers 165°. Cover the breast loosely with foil during the last hour of roasting to prevent it from browning too quickly.
- Transfer the turkey to a cutting board. Strain the pan juices into a measuring cup and skim off the fat; reserve 3 tablespoons of the fat. In a bowl, mix the reserved fat with the flour until a paste forms.
- Place roasting pan over 2 burners and heat until sizzling. Add 1 cup of Riesling and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom and sides of the pan. Strain the wine into a medium saucepan and boil until reduced to 1/4 cup, about 5 minutes. Add the stock and the reserved pan juices and bring to a boil. Whisk in the flour paste and simmer over moderate heat until the gravy thickens slightly and no floury taste remains, about 10 minutes. Season with salt and pepper.
- Carve and serve with the Riesling gravy on the side.
Nutrition Facts : Calories 947.9, Fat 41.2, SaturatedFat 11.3, Cholesterol 338.6, Sodium 336.2, Carbohydrate 25.1, Fiber 1.4, Sugar 18.2, Protein 103.6
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- In a large pot, bring 4 cups of the water to a boil. Add 1 1/4 cups of kosher salt, the sugar, mustard seeds, dried onion, caraway seeds, peppercorns, juniper berries and bay leaves. Stir to dissolve the salt and sugar completely. Remove the pot from the heat.
- Line a large stockpot or bucket with 2 very large, sturdy plastic bags. Put the turkey into the bags, neck first. Pour the warm brine over the turkey. Add 1 1/2 cups of the Riesling and 4 quarts of the cold water. Seal the bags; press out as much air as possible. Refrigerate for 2 days.
- On Thanksgiving morning, preheat the oven to 350°. Drain the turkey, scraping off the spices, then transfer it to a large roasting pan and let it return to room temperature. Discard the brine.
- Add the quartered onion, the garlic and 1 cup of the water to the pan and roast the turkey for 1 1/2 hours. Add the remaining 1 cup of water to the pan and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted into an inner thigh registers 165°. Cover the breast loosely with foil during the last hour of roasting to prevent it from browning too quickly.
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- Season the chicken with salt and pepper and when the oil is hot, brown the chicken pieces in the pan, on all sides. Remove from the pan and set aside. Drain the fat used to brown the chicken.
- In the same pan, add the onion and bacon and fry until the onion has turned translucent and the bacon has rendered all the fat. Add the chopped garlic and saute for a few minutes.
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