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www.lsj.com Lansing State Journal Sunday, November 23, 2003 3D ackli turkey: Recipes to get you ng gom rsw 1 miwmw-wj9mymw mmmmmMmimmiMimii'v1'' -i" 111 1 1 Ja lpJ ipiimpjimxuuiii 1 ILZfi. i Z7 "-m 1 I ry 'V -f7 special touch to your Thanksgiving dinner by presenting your stuffed turkey on a 1 rr 1 r. -f I Holding I i I. 1 -1 1 1 I Turkey with all the trimmings: Add a Carving the big bird Pull or Sources: "Thanksgiving 101," Rick Rodgers cut off the thigh the drumstick from turkey with a meat fork, by cutting through make a horizontal cut Finally, pull the wings and thighs away. Associated Press the connecting joint By Kathleen Lavey Lansing State Journal Try one of these do-something-different recipes for Thanksgiving or any holiday.
This Thompson's Turkey interpretation is from Vogue food writer Jeffrey Steingarten. The brined roast turkey is from Awesome Chef Recipes at www.chef-recipes.com. The Popeyes Cajun Deep-Fried Turkey is from the National Turkey Federation (more at www. eatturkey.com). The grilled bird recipe is trom weoer; more are at www.weber.com.
Thompson's Turkey 1 turkey, 16 to 22 pounds Water 1 2 bay leaves 1 teaspoon paprika Vi teaspoon coriander I.IUVC3 yann, Salt I Olive oil I Black pepper 1 apple 1 orange 120 ounces crushed pineapple, drained 1 lemon 10 ounces water chestnuts 13 tablespoons preserved ginger 1 5 teaspoons ground mustard 1 2 teaspoons caraway seed 1 3 teaspoons celery seed 2 teaspoons poppy seed 7 teaspoons fresh oregano I Vi teaspoon mace 4 teaspoons fresh parsley 14 cloves iVi teaspoon turmeric 4 large onions 6 stalks celery I IVi teaspoon marjoram HVi teaspoons savory 1 tablespoon fresh thyme 1 tablespoon fresh sage VA pounds fresh bread crumbs impound ground veal I Vi pound ground fresh pork pound unsalted butter I Six eggs 3 tablespoons onion juice (Cayenne pepper 1 3 teaspoons lemon juice il cup sifted all-purpose flour 1 3 cups cider Remove all loose fat from the inside of the bird, chop it finely, put it in a small saucepan with Vi cup of water, bring it to a boil, and simmer until water has evaporated. Save the liquid fat. In a stewpan, put the chopped gizzard and the neck and heart. Add 1 bay leaf, 1 teaspoon of paprika, li teaspoon of coriander, 1 clove of garlic, 4 cups of water, and salt to taste. Oil the turkey's skin.
Rub the bird inside and out with salt and pepper. Simmer. Dice a peeled and cored apple, and a peeled orange and put them in a bowl. Add crushed pineapple, the grated rind oiYi lemon, the water chestnuts, coarsely chopped, and the chopped preserved ginger. In a second bowl, put 2 teaspoons of ground mustard, 2 teaspoons of caraway seed, 3 teaspoons of celery seed, 2 teaspoons of poppy seed, 7 teaspoons of finely chopped fresh oregano, 1 well-crushed large bay Butterball bed of fruit.
Carve thin slices along the breast, stopping at the horizontal cut. large pan and rub the inside and outside of the turkey with half of the seasoning mix. Do not truss or tie legs together. Cover the pan and refrigerate turkey overnight. Add oil to the fryer with a basket or rack.
Heat the oil on medium-high until it reaches 365 degrees, 20 to 40 minutes. Place the turkey neck-down in a basket or on a rack When the oil temperature registers 365 degrees on the deep-fry thermometer, lower the turkey into the oil. Oil will rise and froth but will settle in about one minute. Check the oil temperature and increase flame to maintain the oil at 365 degrees. Cook the whole turkey 3 to 4 minutes per pound.
Monitor heat at all times. When a food thermometer registers 170 degrees in the turkey breast, remove the turkey and let it drain for a few minutes. Sprinkle turkey with remaining Cajun seasoning mix. Grilled Turkey with White Wine Gravy 1 1 turkey, 12 to 14 pounds 1 8 to 10 garlic cloves 1 2 cups lightly packed Italian parsley leaves 1 1 tablespoon kosher salt 1 2 teaspoons pepper 1 2 teaspoons chili powder 1 2 oranges 1 1 stick butter, softened 1 2 to 4 cups chicken stock il large onion, chopped ll large carrot, chopped For the gravy: 1 6 tablespoons collected fat (use wing. ity with salt, pepper and thyme.
Place the bird breast side up on a roasting rack in a 400-degree oven for 20 to 30 minutes. Reduce the cooking temperature to 325 degrees and cover the breast with foil. Return the turkey to the oven and cook until the internal temperature reaches 165 degrees. Popeyes Cajun Fried Turkey For the seasoning: 1 Vi cup kosher salt 1 Vi cup garlic pepper I Vi cup ground white pepper 1 2 teaspoons cayenne pepper I I teaspoon onion powder For the marinade: il pound unsalted butter 1 3 tablespoons salt 1 3 tablespoons ground black pepper 1 1 tablespoon ground white pepper 1 2 tablespoons cayenne pepper il 10- to 12-pound turkey 1 Peanut oil as needed Remove the turkey neck and giblets. Wash the turkey with cold water.
Drain and pat dry inside and outside. Mix ingredients for dry Cajun seasoning. To make liquid marinade, melt butter over very low heat and stir in salt, black pepper, white pepper and cayenne pepper. Stir until well blended. Allow mixture to cool to about 100 degrees.
Spoon or pour into an injector needle and inject the turkey, covering all the thick areas such as the breast and legs. Cut off the turkey's wing tips and tail so they don't get caught in the fryer basket. Place turkey in a melted butter if necessary) 16 tablespoons flour 14 cups chicken stock and pan juices Vi cup dry white wine 1 Kosher salt 1 Freshly ground black pepper 1 2 tablespoons finely chopped fresh parsley Remove the neck and giblets. If your turkey has a metal or plastic trussing clamp, leave it in place. Rinse the turkey inside and out under cold water and pat dry with paper towels.
Finely chop the garlic and parsley and place in a small bowl. Add the salt, pepper and chili powder. With a grater, remove the zest from the oranges and add it to the bowl. Add the butter. With your fingers, squeeze the butter and other ingredients in the bowl together until evenly distributed.
Starting from the neck end of the turkey, carefully separate the skin from the breast meat with your fingers. Push about half of the butter mixture onto the breast meat under the skin and spread it out evenly. Use the other half of the butter mixture to evenly cover the top and sides of the turkey. Season the turkey with salt and pepper. Quarter the oranges and place in the cavity of the turkey.
Turn the wings back to hold the neck skin in place. Return legs to trussing clamp or tie them together with cotton string. Put 2 cups of the chicken stock, the onion and the carrot inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack and set the rack inside the pan. Cook the turkey over indirect medium heat, maintaining the grill's temperature about 350 degrees.
Check the turkey after the first hour. If any parts are- getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, moisten it with the remaining 2 cups of chicken stock so pan drippings don't burn. Check again after another hour. Cover any dark areas with foil.
The turkey is done when the internal temperature of the thickest part of the thighs is 180 degrees. Figure 11 to 13 minutes per pound, or 2V4 to 3 hours. Transfer the turkey to a cutting board and allow to rest for 20 to 30 minutes before carving. It will remain warm for 45 minutes. To make the gravy: Pour the juices from the roasting pan into a heatproof glass bowl or measuring cup, leaving any browned bits in the bottom of the roasting pan.
Let stand for 3 to 5 minutes while the clear yellow fat rises to the top. Skim fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons. Place the roasting pan on a side burner or two stovetop burners set to medium heat Add the fat to the pan. Sprinkle the flour into the pan.
Cook the mixture, stirring occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Whisk in the stock and reserved juices (4 cups total) plus the wine, scraping the browned bits from the bottom of the pan. Simmer for about 5 minutes, whisking occasionally. If the gravy seems too thin, simmer it longer. If it seems too thick, add more stock.
Season with salt and pepper to taste. Strain. Add parsley. Contact Kathleen Lavey at 377-1251 or klaveylsj.com. TO mmm Lansing Sparrow Professional Building, Suite 310 1200 E.
Michigan Ave. 517.364.5380 2909 E. Grand River 517.482.1168 1100 W. Saginaw 517.371.5400 915 E. Michigan 517.364.3079 East Lansing Sparrow Health Science Pavillion 2900 Hannah Blvd.
517.364.8020 Grand Ledge 635 E. Saginaw Hwy. 517.627.1670 Williamston 129 S. Putnam 517.655.2420 leaf, 1 teaspoon black pepper, Vi teaspoon of mace, 4 tablespoons of well-chopped parsley, 4 or 5 finely minced cloves of garlic, 4 cloves minus the heads and well-chopped, Vi teaspoon of turmeric, 4 large well-chopped onions, 6 well-chopped stalks of celery, 1V4 teaspoons marjoram, Vi teaspoon savory, 1 tablespoon of fresh thyme, 1 tablespoon of fresh sage, and 1 teaspoon of salt. In a third bowl, dump Vz pounds of fresh bread crumbs.
Add 3A pound of ground veal, lA pound of ground fresh pork, J4 pound butter and the rendered turkey fat. Mix the contents of each bowl, then mix all three. Stuff the turkey. Skewer the bird and tie the strings. With the oven at 500 degrees, brown the bird for about 15 minutes, breast down.
Turn it on its back and brown for another 15 minutes. While its browning, make a paste of 6 egg yolks, 3 teaspoons of ground mustard, 3 cloves of minced garlic, 3 tablespoons of onion juice, V2 teaspoon of salt, 6 pinches of cayenne pepper, 3 teaspoons of lemon juice, and enough sifted flour to make a stiff paste. After browning has finished, remove the bird. Turn the oven down to 325 degrees. Paint the turkey all over with the paste.
Put it back in the oven. The paste will set in a few minutes. Drag the bird out again. Paint it once more; repeat until paste is gone. To the giblet-neck-liver-heart gravy that has been simmering, add 3 cups of cider and 1 cup of water.
Stir it well and keep it warm. This is your basting fluid. above the Baste every 15 minutes. The bird should cook hours for an 18-pounder, to 9A hours for a 22 -pounder. Begin timing when you turn the oven down to 325.
The turkey will be dead black. Remove this coating before carving and serving. Brined Roast Turkey 1 14- to 16-pound turkey For the brine: ilcup salt 2 tablespoons molasses Vi cup light brown sugar 11 gallon vegetable stock or water 1 tablespoon black peppercorns I Vi tablespoon whole allspice Vi teaspoon minced fresh ginger ligation iced water For the seasoning: 12 teaspoons kosher salt 12 teaspoons black pepper 12 tablespoons thyme leaves I I tablespoon minced fresh garlic Combine 1 cup salt, molasses, brown sugar, vegetable stock, black peppercorns, allspice berries and ginger in a large stock pot and boil. Remove it from heat and let cool, then refrigerate. Combine the cold brine mixture with the gallon of ice water in a clean, 5-gallon bucket and put the turkey breast-down in the brine.
Refrigerate for 4 to 6 hours. Remove the turkey from the brine and pat dry. Season lightly with salt, pepper, thyme and fresh minced garlic. Cover the outside of the turkey and the inside cav cooking. The rest can be found in the turkey's black, crackly coating.
That inedible crust is removed before serving. The meat of a Thompson's turkey is juicy and infused with flavor, as its inventor claims. The stAiffing is an exotic, ginger-tinged melange of flavors. But people who love to eat turkey skin will be disappointed. And the labor-intensive process leaves Jones cold: "I don't know how much empathy you're going to get for all your work," she said.
Contact Kathleen Lavey at 377-1251 or klaveylsj.com. my mmuumy uuw Turkey: New spin on old tradition Safe deep-frying 1 Place burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained. Have a fire extinguisher nearby.
1 To prevent burns from splattering oil, wear oven mitts or gloves, long sleeves and heavy shoes. Safety glasses don't hurt. I Enlist a friend or relative to help lower and raise the turkey. 1 Use only oil with high smoke points such as peanut, canola or safflower oil. 1 To determine the correct amount of oil, place the turkey in the pot before seasoning and add water until the turkey is covered.
Remove the turkey and measure the amount of water. Use a corresponding amount of oil. I Allow oil to cool completely before storing or disposing. More T-day help Need help with holiday food, turkey recipes, or other holiday fixings? 1 The Butterball Turkey Talk-Line is at (800) BUTTERBALL (288-8372); hours are 9 a.m. to 7 p.m.
today; 9 a.m. to 9 p.m. Monday through Wednesday and 7 a.m. to 7 p.m. Thursday; the line is open through Christmas Eve.
Also check the Web at www.butterball.com. 1 Find turkey recipes, tips and food safety advice at the National Turkey Federation's site, www.eatturkey.com. I Turkey producer Perdue Farms offers tips, recipes, a no-fail roasting recipe and carving advice on its Web site, www.perdue.com. 4 1 i.gtS fosjgji Vt 1 V. "an- -mi mmmm-'' if mmm my mm PHARMACY PLUS Continued From ID 12-pound bird will cook in about 45 minutes and may be efficient for women who can pry menfolk away from the TV to do the outdoor job.
"It's always men who call about deep-frying," Jones said. Once a Louisiana thing, turkey frying equipment now is available in home stores nationwide, with kits starting at less than $60. Jones acknowledges that grinding over gas or charcoal have a really good result. When grilling, it's best to choose a smaller turkey and use indirect heat. Some cooks swear by soaking a turkey in plain or flavored salt water for a few hours or overnight before roasting.
This is designed to add taste and keep the turkey moist while cooking. Jones thinks that's probably a better moisture solution than other methods she's heard of, such as covering the turkey with a water-saturated cloth diaper or an old T-shirt while roasting. "As long as they're keeping the turkey in that brine in the refrig- erator, that should be OK," she '4said. One thing to remember when using a brine, marinade or seasoning mix: The flavors in it will infuse not only the turkey but the gravy. And infusing flavor is the intent behind the flour-egg mixture paint-' ed onto a Thompson's turkey.
It gradually hardens and turns black during cooking, theoretically keeping flavor and moisture in. Thompson's turkey also wins the gold medal as far as the number and complexity of spices and flavors. Described in detail by writer Morton Thompson in his 1945 short-story collection, "Joe the Wounded Tennis Player," the bird contains more than a dozen spices, as well as four fruit flavors and two other meats. Most are in the stuffing, an aromatic breadcrumb-based affair. Some are in the stock-and-cider basting fluid applied every 15 minutes during 7 convenient locations Prompt, friendly service Easy prescription transfers Delivery available Online refills Vi.
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