Tag: Brush

Roasted Turkey

by Pam on November 20, 2013

I made an early Thanksgiving dinner last Sunday and I wanted to make a roasted turkey that was simple and delicious. I looked in my cooking “bible” The New Best Recipe Cookbook from the editors of Cook’s Illustrated and found the perfect recipe. I loved the technique they used for cooking the bird. First you brine the bird for four hours then you let it dry out in the refrigerator for at least 8 hours (up to overnight). When you are ready to roast the turkey you first spread a little bit of butter all over the bird then simply season it. Next, cook the bird breast side down for awhile. Then, carefully turn the bird onto it’s side, baste it, and cook for a little bit. Next, flip it to it’s other side, baste it, then cook for awhile. Finally, place the bird breast side up, baste it, then finish roasting until the bird is done. Doing this made the turkey cook very evenly and the breast meat stayed moist and tender while the dark meat finished cooking. I thought it might be difficult to do but it was actually super easy. It turned out to be a beautifully cooked bird that was flavorful, moist, and super delicious. We all enjoyed it!

Remove the neck (and anything else) from the cavity of the turkey. Dissolve the salt in 2 gallons of cold water in a large stockpot or clean bucket. Add the turkey and refrigerate or set in a very cool spot (4o degrees or colder) for 4 hours.

Remove the turkey from the brine, rinse well under cool running water, and pat dry inside and out with paper towels. Place the turkey on a rack set over a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator and air-dry for at least 8 hours or overnight.

Adjust the oven rack to the lowest position and preheat the oven to 400 degrees. Toss one third of the onions, carrots, celery, garlic, thyme, and sage along with 1 tablespoon of butter into the turkey cavity then season the cavity with sea salt and freshly cracked pepper, to taste. Bring the turkey legs together and truss^[1] the bird.

Drizzle the olive oil in the bottom of a roasting pan. Scatter the remaining vegetables, thyme, and sage in the roasting pan. Pour 1 cup of water over the vegetables. Set a roasting rack in the pan. Brush the entire turkey evenly with the remaining butter, then season with sea salt and freshly cracked pepper, to taste. Place the turkey, breast side down, on the rack. Place into the oven and roast for 45 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey, leg/thigh-side up with a couple of wads of paper towels. Side Note: My turkey wanted to fall over so I balled up some tin foil to hold the turkey up. I was worried that the tin foil would rip the turkey skin, so I placed a couple of the onion chunks in between the tinfoil and the bird – it worked great! Baste the bird again then place back into the oven for 15 minutes. If there isn’t much liquid in the bottom of the pan, add another 1/2 cup of water.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so the other leg/thigh-side is up with the couple of wads of paper towels you used before. Side Note: Use the balled up tin foil and onions to hold up the bird again. Baste the bird again then place back into the oven for 15 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so it’s breast side up with the couple of wads of paper towels you used before. Baste the bird really well then place back into the oven to finish roasting, about 45 minutes or until the breast registers 165 with a meat thermometer and the thigh registers to 170-175.

Remove from the oven to a carving board and let the bird rest for at least 20 minutes before carving. Enjoy.

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Roasted Turkey

Prep Time: 4 hours brine + 8 hours in the refrigerator

Cook Time: 2 + hours

Ingredients:

2 cups of table salt
1 (12 lb) turkey, rinsed thoroughly
2 tsp olive oil
2 medium onions, chopped coarse
3 carrots, chopped coarse
3 stalks of celery, chopped coarse
3 cloves of garlic
Several sprigs of thyme, divided
Several leaves of sage, divided
3 tbsp butter butter
Sea salt and freshly cracked pepper, to taste

Directions:

Remove the neck (and anything else) from the cavity of the turkey. Dissolve the salt in 2 gallons of cold water in a large stockpot or clean bucket. Add the turkey and refrigerate or set in a very cool spot (4o degrees or colder) for 4 hours.

Remove the turkey from the brine, rinse well under cool running water, and pat dry inside and out with paper towels. Place the turkey on a rack set over a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator and air-dry for at least 8 hours or overnight.

Adjust the oven rack to the lowest position and preheat the oven to 400 degrees. Toss one third of the onions, carrots, celery, garlic, thyme, and sage along with 1 tablespoon of butter into the turkey cavity then season the cavity with sea salt and freshly cracked pepper, to taste. Bring the turkey legs together and truss the bird.

Drizzle the olive oil in the bottom of a roasting pan. Scatter the remaining vegetables, thyme, and sage in the roasting pan. Pour 1 cup of water over the vegetables. Set a roasting rack in the pan. Brush the entire turkey evenly with the remaining butter, then season with sea salt and freshly cracked pepper, to taste. Place the turkey, breast side down, on the rack. Place into the oven and roast for 45 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey, leg/thigh-side up with a couple of wads of paper towels. Side Note: My turkey wanted to fall over so I balled up some tin foil to hold the turkey up. I was worried that the tin foil would rip the turkey skin, so I placed a couple of the onion chunks in between the tinfoil and the bird – it worked great! Baste the bird again then place back into the oven for 15 minutes. If there isn’t much liquid in the bottom of the pan, add another 1/2 cup of water.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so the other leg/thigh-side is up with the couple of wads of paper towels you used before. Side Note: Use the balled up tin foil and onions to hold up the bird again. Baste the bird again then place back into the oven for 15 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so it’s breast side up with the couple of wads of paper towels you used before. Baste the bird really well then place back into the oven to finish roasting, about 45 minutes or until the breast registers 165 with a meat thermometer and the thigh registers to 170-175.

Remove from the oven to a carving board and let the bird rest for at least 20 minutes before carving. Enjoy.

References

^{^} truss (www.finecooking.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Garlic-Parmesan Grilled Corn on the Cob

by Pam on June 27, 2013

Attention RSS Subscribers: On July 1, 2013 you won’t see Google Reader anymore. They announced in March that it’ll be killing off the RSS feeds application.

There are only a few more days before Google Reader goes away. If you use Google Reader as your RSS feeds to get daily updates of For the Love of Cooking, I do not want to lose you as a subscriber!! Please go to Feedly^[1] or BlogLovin^[2]‘ and switch your Google Reader before July 1st. As soon as you sign in to Feedly or BlogLovin’, they’ll ask you if you want to import your current Google Reader subscriptions, click YES and then everything is done for you. Super fast, super easy! You can also keep current on all new posts by For the Love of Cooking through Facebook^[3], Twitter^[4], Pinterest^[5], and/or E-mail^[6].

On with the recipe:

My son loves corn on the cob so I decided to make some recently to serve with dinner. I found a recipe on Eclectic Recipes^[7] that sounded tasty and easy to make. I grilled the corn then slathered it in garlic butter before sprinkling it with some Parmesan and parsley on top. The corn was so delicious – I can’t wait to make it again. My daughter requested no Parmesan on her corn next time but the rest of us gobbled it right up. I served this corn on the cob with chicken and Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins^[8] for a delicious and hearty meal.

Preheat grill to 375 degrees. Remove the husks and silk from corn. Place the corn on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. You can also cook this corn in your grill pan over medium high heat for about 12-14 minutes, making sure to turn to evenly cook all sides.

Combine the minced garlic and butter together in a small bowl. Melt butter in the microwave for 10 – 15 seconds, or until melted. Brush garlic butter over each piece of corn then sprinkle with Parmesan cheese and fresh parsley. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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Garlic-Parmesan Grilled Corn on the Cob

Ingredients:

4 ears of fresh corn, husks & silk removed
1-2 tbsp butter
1 clove garlic, minced
2 tbsp Parmesan cheese, freshly grated
1 tbsp fresh parsley, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat grill to 375 degrees. Remove the husks and silk from corn. Place the corn on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. You can also cook this corn in your grill pan over medium high heat for about 12-14 minutes, making sure to turn to evenly cook all sides.

Combine the minced garlic and butter together in a small bowl. Melt butter in the microwave for 10 – 15 seconds, or until melted. Brush garlic butter over each piece of corn then sprinkle with Parmesan cheese and fresh parsley. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Eclectic Recipes

References

^{^} Feedly (cloud.feedly.com)
^{^} BlogLovin (www.bloglovin.com)
^{^} Facebook (www.facebook.com)
^{^} Twitter (twitter.com)
^{^} Pinterest (pinterest.com)
^{^} E-mail (feedburner.google.com)
^{^} Eclectic Recipes (eclecticrecipes.com)
^{^} Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

by Pam on February 20, 2013

This is another recipe I found in my The Best Light Recipe cookbook by the editors of Cook’s Illustrated. The method they used to make the meatloaf intrigued me but I was nervous that the turkey meatloaf would turn out dry and tasteless… I couldn’t have been more wrong. This truly was one of the best meatloaves I have ever made. Seriously. The key is to use 93% lean ground turkey (both white/dark meat) instead of all turkey breast. Another key factor was using homemade bread crumbs and milk. This meatloaf was flavorful, tender, moist, and so delicious. I served it with Creamy Mashed Potatoes^[1] and Pan Roasted Asparagus with Garlic and Parmesan^[2]. It was a healthy and comforting dinner that was full of flavor without any guilt. I love that!

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf.

Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.

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Turkey Meatloaf with Brown Sugar-Ketchup Glaze

Yield: 8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

1 tsp olive oil
1/2 sweet yellow onion, diced
2 cloves of garlic, minced
1/4 cup of 2% milk
1 large egg
1 tsp thyme
1 Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
Sea salt and freshly cracked pepper, to taste
1 1/4 lbs 93% lean ground turkey (not all turkey breast)
1/2 cup + 2 1/2 tbsp fresh bread crumbs
2 tbsp fresh parsley, chopped
1/2 cup of ketchup
2 tbsp packed light brown sugar
2 tbsp cider vinegar

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by The Best Light Recipe cookbook by the editors of Cook’s Illustrated

References

^{^} Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
^{^} Pan Roasted Asparagus with Garlic and Parmesan (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)