Old Bay Rescues Quorn Turky Roast Recipes

OLD BAY RESCUES QUORN TURK'Y ROAST

Steps:

• Mix the first 9 ingredients together in a large bowl, and add the defrosted Quorn Turk'y Roast. Sprinkle the Roast liberally with Old Bay, turning it on all sides, and really rubbing it in.
• Cover and let it marinate in the fridge for at least an hour or up to 8 hours, turning it a couple of times to make sure the marinade gets on all sides of the Roast.
• Meanwhile, soak a clay pot in water for about an hour. (if you don't have a clay pot - no worries. You can put everything in a large covered Pyrex dish that is deep enough to cover the roast and accommodate all of the veggies.)
• Preheat the oven to 375°.
• Put the veggies in the lightly greased oven ready dish, and then add the Roast. Leave the herb sprigs in the marinade (if you'd like), and then pour the marinade over the Roast and veggies. Top the Roast with a bit more Old Bay, freshly ground black pepper, and chopped parsley.
• Cover and bake at 375 ° F for 30 minutes.
• Raise the heat to 425 ° and cook for about 15 more minutes. Depending on the size of your veggies and how crisp or tender you like them, check them and add a few more minutes if needed.
• Remove the herb sprigs, slice the Roast, and serve with the cooked veggies.

OLD BAY TURKEY BOIL RECIPE BY TASTY

Steps:

• Make the dry brine: In a small bowl, combine the salt, Old Bay seasoning, and brown sugar and mix well to incorporate.
• Prep the turkey: Place a wire rack inside a baking sheet. Set the turkey on the wire rack and pat all over with paper towels until completely dry. Use your hands to sprinkle the dry brine all over the turkey, pressing it into the skin and crevices. Let the turkey sit, uncovered, in the refrigerator for at least 12 hours, or up to 48 hours.
• Make the compound butter: In a medium bowl, combine the butter, Old Bay seasoning, and parsley. Using an electric hand mixer on low speed or a rubber spatula, mix until well-combined. Set aside until ready to use. The compound butter can be stored in an airtight container in the refrigerator for up to 5 days. Bring back to room temperature before using.
• After brining, remove the turkey from the refrigerator and let sit at room temperature for 2-3 hours before cooking.
• Arrange a rack in the lower middle section of the oven. Preheat the oven to 450°F (220°C). Set a v-shaped rack inside a roasting pan.
• With your hands, gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs. Rub about a third of the compound butter over the bird, then rub another third underneath the skin. Reserve the remaining compound butter for basting the turkey.
• Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. Tie the legs together with kitchen twine, then tuck the wings underneath the turkey. Pour 2 cans of beer into the bottom of the roasting pan.
• Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown.
• While the turkey roasts, melt the remaining compound butter in a small saucepan over low heat.
• After roasting for 30 minutes, baste the turkey with melted butter and reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1-2 more cans of beer. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 1½-2 hours. The skin should be shiny, crisp and golden brown. Remove the turkey from the oven and baste once more. Let rest for 30-60 minutes. Reserve the drippings, discarding the fat, for making the gravy.
• While the turkey rests, make the Old Bay boil: In a very large stock pot, combine the onions, potatoes, garlic, lemons, Old Bay seasoning, salt, beer, and water and bring to a boil over medium-high heat. Once boiling, add the corn and sausage. Reduce the heat to medium and simmer for 20-30 minutes, until the sausage is cooked through and the potatoes and corn are tender. Using a spider or a large slotted spoon, remove the solids from the pot and spread in a single layer on a baking sheet. Discard the cooking liquid.
• Make the Pilsner gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 2-3 minutes, until the roux is a golden blonde in color and smells fragrant and toasted. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups) and beer. Bring to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, until thickened slightly. Remove the gravy from heat and season with salt and pepper to taste.
• To serve, arrange the corn, potatoes, sausage, onions, garlic, and lemons around the edges of a large platter. Set the whole turkey in the center for a classic presentation, or carve the bird and arrange the cut pieces in the center of the platter. Serve immediately with the hot gravy alongside.
• Enjoy!

SIMPLE ROAST TURKEY

Steps:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

OLD BAY BARBECUED BABY BACK RIBS

Steps:

• Cut ribs into 3 or 4 rib sections.
• Place ribs in a large stockpot along with onion and garlic.
• Cover with water and bring to a full boil.
• Cover pot and lower heat to simmer, and let simmer for 45 minutes.
• Meanwhile, in a small bowl, combine Old Bay seasoning and brown sugar together, mixing well.
• After 45 minutes, carefully remove ribs from stockpot and place on a platter and let cool for 5 minutes.
• Rub ribs with seasoning mix.
• Let ribs stand with rub anywhere from 20 minutes to 24 hours, wrapping and refrigerating if longer than 20 minutes (I make mine the morning of the day I'm planning on barbecuing them).
• Before finishing, bring ribs back to room temperature if they have been refrigerated.
• If using the grill, preheat grill to medium or medium-high heat.
• Place ribs on grill and barbecue 5 minutes on each side, then baste with your favorite barbecue sauce and continue to grill about 5-10 minutes each side, until heated through.
• If finishing in the oven, preheat oven to 350°F and place ribs on shallow baking dish.
• Bake for about 10 minutes, then baste with sauce and bake another 10 minutes.
• Turn ribs over, baste the other side, and continue cooking about 10 minutes more, until heated through.
• Serve ribs with extra sauce on the side.