In The Kitchen Recipes
THANKSGIVING - SIMPLE ROASTED TURKEY
As seen on CBS 12 News This Morning Monday, November 19th at 5am and 6am Live in the Studio with Eric Roby and Suzanne Boyd!
Simple Roasted Turkey
- 1 14-16 lb turkey
- 1 cup unsalted butter, softened to room temp
- Salt and Pepper
- 3 cups white and pale green chopped leeks, (or 2 small onions, chopped )
- fresh sage sprigs
- fresh parsley sprigs
- fresh thyme sprigs
- 1 cup low salt Turkey or chicken broth
1 Day Before:
Prepare Turkey the day before by removing from package, cut all trussing and remove neck and giblets from cavity. Rinse gently in cold water and pat dry with paper towels. Salt the outer surface lightly and cover loosely. Place on a tray on lowest shelf of refrigerator, to ensure juices do not contaminate any surface or other food in fridge.
2 hours before Roasting:
- Take turkey out of fridge and bring up to room temperature.
- Preheat Oven to 400°
- Place softened butter in medium bowl. Season lightly with salt and pepper.
- Pat turkey dry with paper towels.
- Season cavity with salt and pepper. Place 1/3 of the butter, leeks, sage, thyme and parsley in cavity. Slide hand under skin of turkey breast to loosen skin.
- Spread 1/3 cup butter over breast meat under skin.
- Place turkey on rack set in large roasting pan. Rub the remaining butter over outside of turkey.
- Position rack in bottom third of oven.
- Pour 1 cup broth in pan with turkey.
- Reserve the rest for gravy. Roast turkey until thermometer inserted into thickest part of breast registers 155°, about 3 hours.Turkey will continue to cook after you take it out of the oven.
- Transfer turkey to platter, tent with foil. Let stand 30-60 minutes to redistribute juices.
- Carve by removing each side of breast and carving white meat across the grain. Then carve thigh meat and leave drumsticks and wings intact.
- Serves 8-12.
If you have more guests or like a lot of leftovers, consider roasting 2 small turkeys, or one turkey and an additional breast for families that like white meat.
- Pan Juices, with all fat removed
- 4 Cups turkey or chicken Broth
- 3 TBS Flour
- 3 TBS Butter, softened
- Pour pan juices into large glass measuring cup. Spoon off fat; discard.
- Pour juices back into pan. Set pan over 2 burners set on high heat. Add 4cups broth. Boil until liquid is reduced by almost half, scraping up browned bits, about 10 minutes.
- Mix softened butter and flour together to form a thick paste. Whisk in flour and butter.
- Cook for 5-10 minutes or until gravy coats the back of a spoon.
- Taste, add more butter and flour if necessary. Season with salt and pepper. Serve steaming hot.
Turkey Chardonnay As seen on CBS 12 News This Morning!
- 1 lb turkey cutlets
- 1 teaspoon Salt
- Pinch pepper
- 1 cup all purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots, minced
- 1 cup Chardonnay
- 1 cup chicken broth
- 1teaspoon minced thyme
- 1teaspoon minced sage
- Heat a large shallow skillet. When hot, but not smoking, add olive oil and butter. Season turkey cutlets with salt and pepper.
- Dredge cutlets in the flour and sauté in hot pan until brown on both sides. Remove to a platter and cook remaining cutlets and remove when brown.
- Add shallots to the pan and cook slightly until soft and transparent.
- Carefully, add the chardonnay to pan . Allow alcohol to cook off a bit.
- Add the chicken broth and cook until liquid is reduced by half.
- Add the turkey back into the pan with fresh herbs.
- Coat with sauce and continue cooking turkey until cooked through, about 5 minutes. Check for seasoning, add salt and pepper to taste.
Voila! Dinner's Served!
STUFFED MINI PUMPKINS
Tender young pumpkins stuffed with red rice and cranberries makes for a fun and tasty dish.
Prepare 4 Mini Pumpkins:
- Cut tops off pumpkins. Using a large spoon, or ice cream scoop, scoop out seeds and strings. Place pumpkins upside down on parchment-lined baking pan. Don't forget to bake tops.
- Bake for 15 minutes. Remove tops and set them aside to cool. Carefully turn pumpkins upright and return to oven until flesh is tender when pierced with a fork, about 5 to 10 more minutes.
Red Rice with Dried Cranberries and Orange Zest
- 3 tablespoon olive oil, divided
- 1 cup red rice or wild rice
- 2 cups water
- 1 orange, Zested and juiced
- 1/2 cup dried cranberries
- 1/4 cup sliced green onions
- Salt and freshly ground pepper
- Rinse red rice in water.
- Heat 1 tablespoons oil in a pot, add rice and stir for 2 minutes.
- Add water and bring to a boil.
- Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed.
- Remove from heat and let rest for 10 minutes.
- Heat large skillet or stir-fry pan
- Add remaining 2 tablespoons of oil
- Add rice, mix in juice, zest cranberries and onions, salt and pepper.
- Adjust seasonings if needed. Stuff rice into pumpkins, add top hat and serve. 4 servings.
RECIPE OF THE WEEK: As seen on CBS12 News This Morning with Suzanne Boyd and Eric Roby!
ROASTED RED PEPPERS
This is an essential ingredient for many salads, sandwiches and appetizers. It's best to keep them on hand for an emergency antipasto or Panini!
- 6 large red peppers
- Preheat oven to 425°.
- Wash peppers and cut in half. Remove seeds and place cut side down on a baking sheet. Roast peppers in hot oven until skin is charred and blistered approximately 30 minutes. Turn the pan periodically to ensure that the skin blackens evenly.
- Remove peppers from oven and cover pan. Allow peppers to steam in pan for 30 minutes to one hour.
- Peel the skin from peppers and tear into strips. This delicious vegetable can be used in antipasto, salads, sandwiches or served as an appetizer drizzled with olive oil and sprinkled with salt, garlic and basil. Buon appetito!
- 2½ cups flour
- ½ teaspoon salt
- ¾ cup sugar
- 1 stick butter, softened
- 3 teaspoons baking powder
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup toasted pistachios, chopped
- 1 tablespoon cinnamon/sugar mixture for topping
Preheat oven to 375°. Grease a large cookie sheet. Mix all ingredients by hand (except sugar/cinnamon mixture) and form dough into 4 loaves like small baguettes. Sprinkle with cinnamon/sugar. Bake for 10-12 minutes or until bottom is lightly toasted. Remove from oven and slice each loaf into 8 slices. Bake 5 more minutes on each side to toast. Allow cookies to cool fully. Makes approximately 32 biscotti.
The Italians use the word Biscotti to refer to any type of cookie. In the U.S. Biscotti refers to a specific long, slender twice baked cookie ideal for dipping into wine or coffee. The word Biscotti actually means "twice cooked" in Italian. Traditionally they were flavored with almond, but now you'll find, these crispy biscuits flavored with a wide variety of dried fruits, nuts, seeds and extracts.
These Pistachio Biscotti are my family's favorite cookies! They are actually baked three times, for a more delicate result. With the holidays just around the corner, why not bake a batch or two to have on hand for unexpected guests or as a last minute hostess gift. But be sure to save a few for yourself. They make a great dessert paired with a scoop of sorbet or a crunchy treat dipped into your morning cappuccino! Buon Appetito!