CRISTINA FERRARE'S TURKEY
This will be the best turkey you ever have. I saw Cristina Ferrare making it on the Oprah Show. Oprah called it her favorite turkey. So I gave it a try and it was juicy and delicious. The cook time dose not include marination time. If you are making a larger/smaller turkey adjust cooking time and amount of marinade.
Provided by Mayas Mama
Categories Whole Turkey
Time 6h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- To make marinade:
- Combine ingredients in a bowl. Whisk until smooth and creamy.
- Refrigerate till needed.
- Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
- It is very important that you pat it dry in order to get that nice golden turkey skin.
- Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
- Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
- Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
- Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
- Pour the marinade over the turkey.
- Allow to marinade over night.
- Cover with foil and roast for 2 hours @ 350 C.
- After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting.
- Baste turkey and cover with foil.
- Roast turkey another 30 minutes and repeat basting process.
- Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours.
- The constant basting is what gives the skin that lovely golden color.
- Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.
CRISTINA FERRARE'S TURKEY
Steps:
- To make marinade: Combine ingredients in a bowl. Whisk until smooth and creamy. Refrigerate till needed.
- Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. It is very important that you pat it dry in order to get that nice golden turkey skin.
- Tie turkey legs and wings together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
- Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan. Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
- Pour the marinade over the turkey and (ideally) allow to marinade over night.
- Cover with foil and roast for 2 hours @ 350 C. After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting. Baste turkey and cover with foil. Roast turkey another 30 minutes and repeat basting process. Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours. The constant basting is what gives the skin that lovely golden color.
- Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.
CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY
This Thanksgiving turkey gravy made with roasted vegetables and turkey wings is made before you roast your turkey. Smooth, savory, and delicious, this make-ahead gravy frees up valuable kitchen time for all the other parts of your Thanksgiving meal, plus it will probably look and taste way better than those frantic, last-minute versions.
Provided by Chef John
Categories Turkey Gravy
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables.
- Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
- Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
- Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
- Strain turkey stock and reserve 6 cups of stock; discard all the solids.
- Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking constantly, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in reserved turkey stock, whisking constantly.
- Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and pepper.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 10.2 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 92.4 mg, Sugar 1.9 g
TURKEY TACO SALAD
This is a low fat, low calorie ground turkey taco salad. If you have leftover cooked turkey on hand simply chop it up. You'll need about 3 cups.
Provided by Allrecipes Member
Categories Taco Salad
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
- Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
- Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
- Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 46.2 g, Cholesterol 49.6 mg, Fat 11.4 g, Fiber 5.5 g, Protein 17.4 g, SaturatedFat 4.9 g, Sodium 979.8 mg, Sugar 6.5 g
CHRISTINA FERRARE'S ROASTED CHICKEN
Steps:
- To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well-the marinade should have a smooth and creamy consistency. To make roasted chicken: Preheat oven to 425°. Clean chickens well and pat dry. Place each chicken in its own baking dish. Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano. Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken. Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.
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