Tag Archives: thanksgiving

Delicious Bacon Wrapped Turkey


Author: Something New For Dinner

Prep time: 30 mins Cook time: 3 hours 30 mins Total time: 4 hours

 

This bacon wrapped turkey is every bit as incredible as it looks. It is fun to make and one of the easiest, most flavorful and moist turkeys I have ever made. No stuffing, no brining, just a little jacket weaving. I encourage you to try this turkey!

Ingredients

4 garlic cloves

½ pound butter, room temperature

1 large handful mixed fresh herbs (rosemary, thyme, parsley, sage)

1½ pound thick cut bacon, divided

3 carrots, peeled and cut into 3″ pieces

3 leeks, cleaned and cut into 3″ pieces

2 stalks celery, cut into 3″ pieces

1 onion, quartered

2 apple, sliced peels on

1 14-pound turkey

Kosher salt and pepper

Instructions

For the bacon butter

Place oven shelf in bottom of the oven. Heat oven to 450 degrees. Put the garlic cloves in a food processor and whirl to finely mince. Add herbs and briefly pulse to chop. Add butter and ½ pound of bacon and pulse to combine.

To prepare the turkey

Remove the neck, gizzards, liver, pop-up thermometer and assorted parts that come with your turkey and discard, unless you use these for gravy. Slide your hands between the turkey and the skin to separate. Work your hands all the way around the turkey so that the skin is separates from the flesh.

Take half of the compounded bacon-herb butter and spread it all around underneath the turkey skin. Rub the remaining butter compound over the skin, giving the turkey a good butter-bacon massage. Season with salt and pepper.

To weave the bacon jacket

Start by wrapping the drumsticks. Begin at the back to the drumstick and wind the bacon around trying to slightly overlap each piece until each drumstick is covered.

Place a horizontal strip of bacon across the breast just below the neck hole. Now place a vertical strip of bacon on the far right of the bird, going from the neck end towards the bottom of the bird.

Alternate weaving horizontal strips and vertical strips until the entire top of the turkey is covered in the jacket. Take care to slightly overlap each strip. Using some kitchen string, tie the legs of the bird together.

To cook the turkey

Place an oven rack in the bottom of the oven and remove all the top racks. Heat the oven to 450 degrees. Scatter the carrots, leeks, celery, onion and apples in the bottom of a roasting pan. Place a roasting rack on top of the vegetables and place the turkey on top of the rack.

Roast for 30 minutes at 450 degrees and then reduce heat to 375 degrees. Watch the bacon and as soon as it begins to darken cover with tin foil, usually in the first 30 minutes. Cook the turkey until its internal temperature reaches 160 degrees, about 15 minutes per pound or about 3½ hours total for a 14 pound bird.

When turkey reaches 155 to 160 degrees, remove from the oven and let rest for 30 minutes before serving. The turkey will continue to cook while resting and the internal temperature will rise to 165 degrees. Always use a thermometer to safely determine when the turkey is done.

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Happy Thanksgiving

MD-HappyThanksgiving_11-2012

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Delicious Stuffing Muffins with Mashed Potatoes and Gravy

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Easy Vegan Mashed Potatoes

6-8 medium yukon potatoes, cut in half
2-3 tbs Earth Balance Buttery Spread
salt and pepper to taste
Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
Season with salt and pepper to taste.

Vegan Gluten-Free Thanksgiving: Stuffing-Muffins with Mashed Potatoes and Gravy

Prep time
25 mins
Cook time
18 mins
Total time
43 mins

Author: Ilene Godofsky
Recipe type: thanksgiving
Cuisine: vegan, gluten-free
Serves: 12
Ingredients
8 cups bread cubes (about 1 loaf)
3 tbs vegan butter
1 medium onion, diced
4 cloves garlic, minced
1.5 cups celery, diced
1 tsp thyme
1 tsp rosemary
salt and pepper to taste
1 egg replacer (see info above)
2½ -3 cups vegetable broth
oil for greasing muffin tin

Instructions
Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

 

(Source: thecolorfulkitchen.com)

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Delicious Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

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Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and remove the top rack.

Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

(Source: foodnetwork.com)

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Delicious Chile-Rubbed Turkey

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Ingredients
SERVINGS: 8–10
Chile Paste
10 dried guajillo chiles
6 dried ancho chiles
8 dried chiles de árbol
2 tablespoons cumin seeds
1 small onion, chopped
1 head of garlic, cloves peeled, crushed
Brine And Turkey
6 12-oz. cans pale lager (such as Tecate or Budweiser)
½ cup (packed) light brown sugar
2 bunches oregano, divided
1 cup plus 2½ tsp. kosher salt
1 12–14-lb. turkey, giblets and neck removed
1 large onion, quartered
1 head of garlic, halved
2 cups (or more) low-sodium chicken broth
½ cup (1 stick) unsalted butter, melted
¼ cup fresh lime juice
Lime wedges and fresh chiles and herbs (for garnish; optional)

Preparation
Chile Paste
Using kitchen shears, cut open guajillo and ancho chiles along one side; place seeds in large bowl; set aside. Open chiles and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chiles de árbol and cumin seeds ; toast until fragrant, about 1 minute. Transfer to bowl with chile seeds, add 4 cups boiling water, and let soak until softened, about 10 minutes.
Purée chile mixture with soaking liquid, onion, and garlic in a blender.
Brine And Turkey
Combine beer, brown sugar, 1 bunch oregano, 1 cup salt, 3 cups chile paste, and 8 cups water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.
Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2½ tsp. salt into remaining 1½ cups chile paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.
Preheat oven to 375°. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 2 cups water to pan and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting every 30–40 minutes with butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours longer.
Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.
Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 1 cup. Stir in lime juice.
Garnish turkey as desired and serve with pan sauce alongside.
Recipe by Alison Roman
Photograph by Marcus Nilsson

(Source: bonappetit.com) Continue reading

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