Ingredients for Brine
- 6L water
- 6,000g ice
- 600 g table salt
- 2 kg sel rose ( pink salt) tcm
- 250g sugar
- 15 ea. heads of garlic
- 3 ea. orange zest.
- 3 ea. lemon zest
- 5 sprig rosemary
- 2 ea. cinnamon sticks
- 1 bunch time
- 15 ea star anise
- 100g coriander seeds
- 5g cloves
- 7g allspice
- 2g Juniper Berries
Ingredients for Spatchcocked Turkey
- 2 tablespoons Olive Oil
- 1 tablespoon kosher sale
- 1 teaspoon freshly ground pepper
- 1 fresh free range 12# turkey
- 3 onions, lg dice
- 4 carrots, lg dice
- 1/2 head celery, lg dice
- 1 head fennel, lg dice
- 1 bu thyme
- 1 bu sage
Directions for Brine
- Wrap spices in sachet (cheesecloth parcel tied with twine)
- Bring 6 liters of water to boil and add all other ingredients
- Submerge turkey in brine for 24 hours in cooler or refrigerator.
- Remove turkey from brine give quick rinse and dry
Directions for Spatchcocked Turkey
- Preheat oven to 450 degrees
- Spatchcok turkey by cutting out backbone and breaking breastplate. Rub turkey with oil and season with salt and pepper
- Place vegetables parchment rimmed baking sheet. place rack on top and transfer spatchcocked turkey on top, breast side up
- Roast, rotating halfway through and basting 4 times until an instant read thermometer inserted into the thickest part of the thigh reads 165F, about 1 hour. Allow to rest for at least 25 minutes before carving.
- One 17 lb turkey (cleaned/pat dry)
- Moroccan spice rub
- Herbed butter
- 1 cup large diced yellow onion
- 1 cup large diced celery
- 1 cup large diced carrots
- 4 cups chicken stock
MOROCCAN SPICE RUB INGREDIENTS:
- 1 tablespoon cumin
- 2 tablespoon cinnamon
- 1 tablespoon coriander
- 1 tablespoon onion powder
- 5 tablespoons white sugar
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
HERBED BUTTER INGREDIENTS:
- 1 tablespoon minced rosemary
- 1 tablespoon minced thyme
- 3 minced sage leaves
- 3 minced garlic cloves
- 2 sticks unsalted butter/8 oz (room temperature)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
ZESTY CRANBERRY-ORANGE SAUCE INGREDIENTS:
- 1 Cup Grand Marnier (Orange Liqueur)
- Zest and Juice of one fresh Orange
- 1 Cup Orange Juice
- ⅓ Cup of Sugar
- 1 Cup Frozen Cranberries
MOROCCAN SPICE RUB:
- Combine all ingredients in small mixing bowl and mix until well incorporated.
- Place all ingredients in food processor and blend until incorporated, and smooth consistency. **Note: It takes about one day for each 4-5 lbs to defrost. So a 17 lb turkey will take about 4 to 5 days to thaw in the refrigerator.
- Preheat oven to 450 degrees, remove turkey from fridge and let it sit out until it comes to room temperature. About an hour.
- With turkey right side up (turkey breast facing up). Carefully separate skin from the turkey neck hole, and generously rub herbed butter between turkey skin and turkey meat on both side of the turkey.
- Flip turkey upside down and season generously with Moroccan spice rub, and flip turkey back right side up and season generously.
- Divide vegetables equally, half of veggies go inside the turkey cavity. Tie legs together with butchers twine.
- Place the other half of veggies on the bottom of the roasting pan along with chicken stock.
- With turkey right side up (turkey breast side facing up) place in roasting pan, and immediately reduce oven temperature to 350 degrees.
- Roast turkey until digital thermometer reads 160 degrees in the thickest part of the turkey thigh. About 3 - 3.5 hours, basting turkey with pan juices every 30 minutes.
- Remove turkey from oven and place on sheet, and lightly cover turkey with aluminum foil about 20 mins.
- **Feel free to make a pan gravy for turkey by straining pan drippings. Reserve 1/2 cup pan drippings and bring the rest of the pan drippings to a gentle boil in a medium size sauce pot.
- In a small bowl , whisk 1 tablespoon corn starch with 1/2 cup reserved pan drippings until fully incorporated and slowly add to gently boiling pan drippings, whisking until it forms a gravy like consistency. Season to taste with salt and pepper.
ZESTY CRANBERRY-ORANGE SAUCE:
Yield: 1 cup
- Put Grand Marnier in medium saucepan and reduce by ½, add zest and juice of one orange, 1 cup orange juice, frozen cranberries, bring to a boil; then simmer for 12 to 14 minutes until reduced to syrupy consistency
- Set cranberry sauce aside to cool to room temperature.
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GLAZED BOURBON MAPLE HAM:
- 8-10 lb ham, fully cooked spiral-cut, bone-in
- 1/2 cup brown sugar, firmly packed
- 1/4 cup dijon mustard
- 1 teaspoon cloves, ground
- 2 tablespoons chopped thyme
- 1 teaspoon cinnamon, ground
- 1 large orange, zest
- 1/4 cup maple syrup
- 1/4 cup bourbon
- 1oz grand marnier
- 1 teaspoon white pepper
ROASTED BRUSSEL SPROUTS WITH GOAT CHEESE, POMEGRANATES SEEDS + POMEGRANATE MOLASSES:
- 1 1/2 pounds brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 350 degrees. Put a cup of water in the bottom section of a large broiler pan. Add rack and place ham, meat side down.
Combine ingredients. Mix well. Brush half of the mixture all over ham. Loosely cover ham with aluminum foil and bake for 45-50 minutes. Brush the remaining mixture all over ham and bake uncovered for an additional 20 minutes or until internal temperature is 160 degrees and the ham has caramelized. If ham begins to darken too much, cover with tin foil.
ROASTED BRUSSEL SPROUTS WITH GOAT CHEESE, POMEGRANATES SEEDS + POMEGRANATE MOLASSES
- Preheat oven to 400 degrees F.
- The night before place goat cheese in freezer and remove from package.
- Cut off the brown ends of the Brussel sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a heated cast iron skillet and sauté for 4 minutes on high with a little olive oil. Roast for about 30-35 min. Shake the skillet intermittently during the roasting. The Brussel sprouts should be dark brown and slightly dry when finished.
- After the Brussel sprouts are crispy, remove from oven and liberally sprinkle salt.
- Place Brussel sprouts on a plate. Garnish with pomegranate seeds, pomegranate molasses.
- Remove goat cheese from freezer and grate cheese over top with a micro plane.
- Russet or yukon gold potatoes- 1 ½ -2 lbs (about 4 large potatoes) peeled + cut
- Heavy cream or half & half - ½ c
- Butter- 3 tbsp
- Parmesan- 1/2 c grated *reserving 4 tbsp for topping
- Salt + pepper- to taste
- Fresh chopped fennel fronds - 2 tbsp
SHEPHERD’S PIE FILLING:
- Extra virgin olive oil – 2 tbsp
- Ground beef – 1 lbs
- Carrots- ½ c grated
- 1 large onion – small dice (1 cup)
- 3 garlic cloves- crushed + minced
- Frozen peas- 1/4 c
- All purpose flour- 2 tbsp
- Tomato paste- 2 tbsp
- Dijon- 2 tsp
- Dry red wine- 1 c
- Beef stock- 1 c
- Fresh chopped thyme- 2 tbsp
- Fresh chopped rosemary- 2 tbsp
- Worcestershire – 1 tbsp
Yield: 4-6 servings
Preheat oven to 375.
1. Peel and quarter potatoes. Add to large pot of cold water. Cook over medium high heat for 20 mins or until fork tender. Drain water, mash as desired. Add heavy cream / half & half, butter, salt + pepper. Fold in grated parmesan and chopped fennel to mashed potatoes and set aside. Potatoes should be smooth and fluffy consistency. Taste and set aside.
2. In a large pan over medium heat, add 2 tbsp olive oil and brown the ground beef. Cook for about 5 mins. Drain fat and set aside reserving the pan for the vegetables. Add carrots, onion, and garlic to pan and sauté for 2-3 mins on medium heat. Reduce heat to medium low, add tomato paste, dijon and flour to vegetable mixture. Cook for 1 min and add ground beef back to pan.
3. Slowly add red wine, and beef stock to pan and simmer for 10 mins until the sauce is reduced down. Lastly, add frozen peas, thyme & rosemary to sheppard’s pie filling. Season with salt and pepper, taste and set aside mixture for assembly.
4. Divide mixture into 4 ramekins or mini cast iron pans. Top with mashed potatoes and smooth over top of ramekin. Top with the reserved parmesan. Bake for 20 mins until golden brown and edges are crisp. Serve immediately
- 1 whole chicken, 4-5lb, cut into 8 pieces
- 3 quarts cold water
- ½ cup kosher salt
- 1/3 cup brown sugar
- 8 bay leaves
- 6 cloves of garlic, smashed
- 1 whole yellow onion, sliced
- 1 cup white wine
- 1 t whole peppercorns
- 2 rosemary sprigs
- 6 thyme sprigs
- 1 whole orange, squeezed in plus orange
- 1 whole lemon, squeezed in plus lemon
- ½ t chili flakes
- 1 lb. Red potatoes, washed and quartered
- 1 lb. Crimini mushrooms, washed and trimmed
- ½ cup olive oil
- 2 t granulated garlic
- Salt and pepper
- Toss the potatoes and mushrooms separately in the olive oil, garlic and salt and pepper, set aside.
MUSTARD CREAM SAUCE:
- 2 t toasted mustard seeds
- ¼ cup dijon mustard
- ½ cup white wine
- 1 t garlic powder
- ½ t paprika
- 3 sprigs fresh thyme
- 2 cups heavy cream
- Salt and pepper
- ½ Cup chopped chives
- 8 to 24 hours in advance, make the brine, combine all ingredients in a large stock pot and bring to a boil. Reduce heat and simmer for about 15 minutes until salt and sugar are dissolved.
- Remove from heat and add 3 quarts of ice to bring the temperature down. It has to be at 40 degrees before you can add the chicken (tip: this is for health reasons, you don’t want to put the chicken into a danger zone where bacteria can grow, so the brine mixture has to be at 40 degrees or colder).
- Place the chicken in the brine, ideally for 24 hours ( you can do this up to 36 hours in advance of cooking). After at least 8 hours in the brine, rinse off the chicken and dispose of the brine.
- Place the chicken on a wire rack pan, season it with kosher salt and pepper leave it uncovered in a refrigerator for another 8 hours (this helps to dry out the skin so it can become very crisp when roasted).
- When ready to cook, preheat oven to 425, toss the red potatoes with half of the olive oil, granulated garlic and salt and pepper then put them under the rack that the chicken is on and put the entire pan into the oven to roast.
- At about 30 minutes carefully remove the chicken and potatoes from the oven, remove the top rack with the chicken and set aside, add the mushrooms (also tossed in the olive oil, granulated garlic, salt and pepper) and toss them with the potatoes, return the chicken on the rack and rotate the pan, continue roasting another 15 – 20 minutes until the skin crisp and golden and the temperature of the chicken when checked at a minimum of 165.
- While the chicken is roasting. In a saute pan over low/medium heat, toast the mustard seeds (be careful, they will pop!), when they’ve turned a light brown, add the dijon through the thyme, and blend, then add the heavy cream, increase the heat to a soft boil and then reduce and let simmer for about 15-20 minutes, scraping down the sizes.
- When the chicken is done, let it rest for about 10 minutes, plate potatoes and mushrooms on the bottom of the platter, place chicken on top, and spoon sauce over the chicken, finish with chives.
- 1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings
- About 2 pounds assorted root vegetables, cut into bite-sized chunks
- Whole fresh herb leaves/sprigs 8 whole cloves garlic
- Kosher salt
- Extra-virgin olive oil
- Freshly ground black pepper
- For the turkey, with clean hands, insert your fingers between the skin and the meat at the neck opening, and carefully break through the membranes between the skin and the meat all over the breast and thighs. Insert herbs neatly underneath the skin.
- Position the rack on the lowest level of the pressure oven. Set the pressure oven temperature to 450°F and the function to ROAST. Turn on the timer to preheat the oven.
- In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves. Spread them evenly in the pressure oven’s baking tray.
- Tie the turkey’s legs together at the ends of the drumsticks with kitchen string or butcher’s twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper. Drizzle and rub with some olive oil all over the skin.
- Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven.
- Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position and set the timer for to 55 minutes.*
- When the time is up, slowly release the pressure valve and slowly lift the pressure bar until no steam remains. Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
- Remove the turkey from the pan to a platter and cover it with aluminum for to rest for 15 minutes before carving. Skim any fat from the surface of the pan juices; reserve the juices in the roasting pan.
- Transfer the turkey to a carving board. Cut into serving pieces and serve with the roasted vegetables and garlic. Tip: When cooking a whole roast turkey we recommend wrapping the drumsticks in foil to prevent excessive browning. Check roast skin color after first 30 minutes and tent with foil to control browning if so desired. Ensure that foil does not come into contact with heating elements.
- Order your own Wolfgang Puck Pressure Oven at Puckoven.com
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- 1 Frozen Whole Duck 5 pounds
- 1 box of cornbread stuffing mix
- 1 cup dried figs sliced
- ½ cup of golden raisins
- ½ cup of dried cranberries
- ½ cup of diced white onions
- ½ cup diced celery
- 5 cups of chicken broth-light sodium
- 1 cups of balsamic vinegar
- ½ cup of honey
- 3 tablespoons of unsalted butter
- 8 whole figs
- 2 tablespoons of fine diced shallots
Ingredients for Her Rub Blend
- 1 tsp Juniper berries
- 4-5 Bay leaves
- 1tsp Salt
- 1tsp White pepper
Prep the Duck
- Buy your duck 2 days before you are cooking so it defrosts in the fridge
- Wash the duck and dry it
- Rub the dry herb blend inside and all over the
Make the Stuffing
- Stuff the duck with the stuffing and any leftover place in a separate pan to be baked
- Tie the legs of the duck and place in a roasting pan with some cut celery, onions underneath
- Place in oven for 1 hour and then lower the temp to 300 for about 45-1 hour more
- 30 minutes per pound for cooking suggested.
- Internal temp needs to be at least 160
- After cooked take out and let rest for about 7-10 minutes
Fig Balsamic Sauce
While the duck is in the oven soak the whole figs in 1 cups of balsamic vinegar. After the duck is cooked drain the figs out of the vinegar.
Sauté 1 tablespoon of butter with the diced shallots and after they are translucent add the figs, 1 cup of balsamic vinegar and bring to boil and add honey. Reduce for about 5 minutes and add 2 tbslp. of butter and whisk to emulsify and ready to serve.
Place Duck on a Platter and place figs around the edge and sauce on top of the figs.
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- Peanut Oil for frying
- Fresh or frozen turkey breast
- 8 oz Butterball Buttery Creole Marinade
- Butterball Cajun Seasoning to taste
- Completely thaw turkey breast, if frozen (make sure turkey is free of any ice).
- Preheat oil to 375º F. Rinse turkey well with warm water. Dry turkey well with paper towels.
- Inject 4 oz marinade into each side of breast. Sprinkle outside generously with Butterball Cajun Seasoning.
- Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Reduce temperature to 325° F. Fry turkey for 7 minutes per pound. (Example: 6 lb. turkey breast, 6X7=42 minutes)
- Remove from oil to check doneness. Insert an instant-read thermometer; it is done when it reads 170º F. Remove from oil and drain on paper towels.
- Let rest 15 minutes. Carefully carve with sharp knife.
Find out more about this recipe here.
- 1 (6- to 8-pound) smoked ham
- 2 tablespoons prepared mustard
- 1 cup firmly-packed brown sugar
- 1/2 cup honey
- Whole cloves
- Unsweetened slices fresh or canned pineapple rings
- Maraschino Cherries
- 1 cup slightly sweet white wine
- 1 cup ginger ale or 7 Up
- Preheat oven to 250 degrees F. or if pressed for time, 300 degrees F. Remove the rind from the ham and most of the fat, leaving an even layer about 1/8-inch thick. Place the ham in a roasting pan lined with heavy-duty aluminum foil (this will eliminate a nasty clean-up later).
- Score the fat on the ham (making a diamond pattern). Hams are usually decorated in the traditional manner of scoring (making diagonal slashes in the fat with a sharp knife to form diamond shapes, studding with whole cloves, and glazing).
- In a small bowl, combine prepared mustard, brown sugar, and honey. Rub the ham all over with the mustard-honey sauce, pressing sauce into the cut marks. Stick a whole clove in the center of each diamond. Using toothpicks, secure slices of pineapple to the ham. Then in the center of each pineapple ring, secure maraschino cherries with toothpicks.
- Bake the ham, fat side up, covered in foil from 2 to 4 hours (depending on the size and weight of your ham) or until internal temperature reads 140 degrees F. on a meat thermometer. Glaze and baste every 30 minutes with equal parts wine and ginger ale, or ginger ale only. Later in the cooking, baste with pan juices.
- When done, remove from oven and transfer to a carving board. Let the ham stand for 30 minutes before carving.
- When slicing, cut away the rind and any excess fat. Then cut into slices, as thin as possible.
- Add accumulated carving juices to the remaining sauce and serve separately. Arrange the meat on a warmed serving platter.
Check out more delicious recipes at the Home & Family Pinterest Page
- 1 large whole deboned turkey breast
- 1 tbsp kosher salt
- 1 tsp coarsely ground black pepper
- 1 1⁄2 tsp granulated garlic
- 1 1⁄2 tsp paprika
- 1 tbsp neutral oil
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 1⁄2 cups dry white wine
- 2 bay leaves
- 1 tbsp white vinegar
- 2 cups chicken broth
- 1⁄4 cup duck sauce
This recipe is an ode to my father. My favorite turkey lover out there. My dad doesn’t eat lots of red meat, so I’m always on the lookout for good turkey recipes. What I never saw was a turkey roast recipe, where I felt like the turkey was treated like a proper beef roast. That is what I was aiming for here. Turkey that was deeply savory, moist, and extremely satisfying.
SAVORY STOVETOP TURKEY DIRECTIONS:
- In a small bowl, combine salt, pepper, garlic, and paprika. Season turkey breast with mixture on all sides.
- Heat a pot over medium heat. Add oil; place turkey top side down and sear for 4 minutes on each side.
- Remove turkey from pot; set aside.
- Add onion; cook for 12 minutes.
- Add garlic and tomato paste to the pot. Cook for 2 minutes until fragrant.
- Add wine, bay leaves, and vinegar, stirring to scrape up any bits on the bottom of the pan.
- Cook for 2 minutes; add chicken broth and duck sauce.
- Return turkey to the pot, spooning some of the mixture over the top.
- Bring mixture to a boil, cover pot, and reduce heat to low. Cook for 11⁄2 hours, basting every 20 minutes or so.
- Serve hot and enjoy.
TIPS + TRICKS
If making in advance, slice turkey when it’s cold, return to sauce, and reheat gently.
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by Artscroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.
- ½ cup kosher salt
- ¼ cup finely grated orange zest and lemon peel, plus 4 wide strips orange zest
- 3 Tbsp. dark brown sugar
- 1 Tbsp. coarsely chopped fresh rosemary, sprig reserved
- 1 Tbsp. fresh thyme leaves, sprigs reserved
- 2 tsp. freshly ground black pepper
- 1 12-14-lb turkey (neck, giblets and backbone removed and reserved)
- 2 medium onions, quartered
- 4 large carrots, peeled, halved
- 4 celery stalks
- 8 scallions chopped
- 2 heads garlic, halved
- ½ cup olive oil
- Finely chop salt, grated zest and lemon peel, sugar, chopped rosemary, thyme leaves, and pepper in a food processor.
- Place turkey, skin side up, on a wire rack set inside a rimmed baking sheet. Rub all over with salt mixture. Then chill, uncovered, 6-18 hours.
- Preheat oven to 450 degrees. Arrange onions, carrots, celery, scallions, garlic, and rosemary sprigs in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.
- Meanwhile, heat oil and orange zest strips in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
- Brush turkey with oil, add ½ cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350 degrees and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 1 hour longer. Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.