Tag: turkey

Chorizo Stuffed Turkey

Ingredients:

  • turkey – crown, roughly 5kg, washed and patted dry

1-2 days prior to serving:
Under the skin

  • 60 grams good chorizo (not too spicy)
  • 3-4 tablespoons softened butter
  • 1 tablespoon dijon mustard
  • 2 teaspoons chopped thyme and rosemary
  • 2-3 toes chopped garlic

Day of:

  • 3 large carrots, quartered lengthwise
  • 8 shallots, quartered
  • 3 lemons, quartered
  • garlic cloves, skinned and whole
  • handful of rosemary
  • handful of thyme sprigs
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • olive oil

For outside of the skin:

  • 2 tablespoons of butter, room temperature
  • 1 tablespoon of sweet smoked paprika
  • 2 cups of dry white wine
  • chicken or turkey gravy

Directions:

1-2 days prior to cooking:
Rinse turkey with cold water and pat dry with paper toweling.

In a blender, mix together chorizo, herbs, Dijon mustard, salt and pepper. Gently tuck mixture under the skin over the turkey breast.

Day of cooking:
Let turkey stand at room temperature for at least 30 minutes and up to 1 hour.

Preheat oven in CONVECTION ROAST at 300°F (150°C).

Cut carrots, onions and lemons into quarters. Season with ½ teaspoon salt, ¼ teaspoon pepper, herbs, olive oil, 5 slices of chorizo and 1 cup of water. Add to roasting pan.

Place turkey, breast side up, on a roasting rack on the roasting pan over the vegetables. Mix 2-3 tablespoons of butter with 1 tablespoon of paprika. Spread all over outside of turkey. Insert temperature probe into the turkey thigh and set for 180°F (82°C). Pour 1 cup of white wine over turkey.

Basting turkey every 20-30 minutes, roast until temperature probe chimes the temperature has been reached. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.

Cooking time in CONVECTION ROAST mode will be approximately 15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.

Drain juices from solids,. Set solids aside for turkey presentation.

Add 1 cup of white wine to roast pan. Stir and scrape up browned bits from bottom. Pout into gravy along with residual juices. Whisk. Set aside in refrigerator allowing for fat to be more easily skimmed.

Once fat as been skimmed, simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes.

Serve with turkey.

Cranberry Sauce with Port, Orange and Cinnamon

Ingredients:

  • 500g cranberries
  • 150g caster sugar
  • 100g hot water
  • 1 orange, zest and juice (about 100ml juice)
  • 1 large cinnamon stick
  • 2-3 small star anise, whole
  • 80ml port

Directions:

Make 1-2 days prior to serving.

Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice, cinnamon and star anise. Bring to a boil.

When the cranberries have started to open and soften (5-10 minutes), give them a light mash to let out all the pectin.

Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.

Best eaten straightaway. Once opened, keep in the fridge and eat within 1-2 weeks.

S&E’s Pepperoni-Butter Turkey and Gravy

Ingredients:

  • Turkey breast with skin in tact OR 12- to 14-lb. turkey (thawed if frozen); giblets removed and discarded, neck reserved
  • 6 ounces pepperoni, sliced (about 1 cup)
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh chives
  • 1/4 stick butter, softened
  • 3 large carrots, quartered lengthwise
  • 2 large yellow onions
  • 4 lemons
  • 4-6 potatoes
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • olive oil
  • ½ cup dry white wine

    • For the gravy:

  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup all-purpose flour
  • 4 cups chicken or turkey stock
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Directions:

1-2 days prior to serving:

Wash and pat turkey dry with paper towels.
In a blender or food processor, mix the pepperoni, butter and 2/3 of herbs, until finely chopped.

With turkey breast facing up, slide fingers under skin to loosen and lift until you reach the end of the breast, being careful not to tear or totally detach skin. Gently place pepperoni, butter and Hern mixture under the skin. Repeat with thighs and legs, if using a whole turkey. Try to not get the mixture outside the turkey as it will burn when cooking. Place in fridge until ready to cook.

Day of cooking turkey:

Let turkey stand at room temperature for at least 30 minutes and up to 1 hour. Preheat oven to 450°F.

Coarsely chop carrots, lemons, potatoes and onions. Squeeze lemons. Mix vegetables (including lemons) with juice, genres amount of olive oil, a pinch of salt, pepper (to liking) and residual 1/3 of herbs. Put mixture in the bottom of a roasting pan. Place turkey, breast side up, on top.

If using a whole turkey, place some of the onions and lemons inside the cavity of the turkey. Tuck wing tips underneath body and, if desired, tie legs together using kitchen twine for a neater bird.

Pour white wine over turkey. Put turnkey in the oven. Each 10-15 minutes, pour juices over turkey. Roast until skin is golden brown, about 25-30 minutes. Reduce oven temperature to 350°F. Pour 2 cups water into roasting pan and Keep with method of pouring juices over turkey every 20 minutes or so. Continue to roast until a thermometer inserted in thickest portion of thigh registers 165°F , about 1 hour and 30 minutes for a 12-pound turkey.turkey to a cutting board.

Let rest for at least 30 minutes before carving.

Make the gravy: While turkey rests, pour pan juices into a fat separator or through a wire-mesh strainer set over a bowl; discard solids. Let juices stand for 10 minutes. Skim fat from surface and discard. Set aside juices (you should have about 1½ cups).

Place empty roasting pan over 2 burners on stovetop over medium-high. Add wine and cook, stirring and scraping up browned bits from bottom, for about 3 minutes. Add butter and whisk until melted. Gradually whisk in flour and cook, whisking all around pan, until golden, about 3 minutes. Slowly whisk in stock, then whisk in strained juices. Bring to a simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes. Remove from heat and whisk in salt and pepper. Serve with turkey.