BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE PANZANELLA
Provided by Alton Brown
Categories main-dish
Time P4DT3h5m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
- Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
- Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
- Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
- For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
- Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
- Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
- Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
- Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
- Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature.
- Carve the turkey with an electric knife and serve with the panzanella.
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
CHEF JOHN'S PANZANELLA
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Provided by Chef John
Categories Salad
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
- Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
- Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
- Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g
DESSERT PANZANELLA
Provided by Alton Brown
Categories dessert
Time 30m
Yield 4 to 6 servings...or 1, if it's Alton
Number Of Ingredients 7
Steps:
- Place an inch of water in the saucepan and bring to a bare simmer and keep it there. Manage the heat to avoid boiling.
- Heat a large cast-iron skillet over high heat for 5 minutes then sear the fruit on all the cut sides. Try not to cook the fruit until it turns mushy...but you do want color. When the fruit is almost done, add 2 ounces of the Marsala to the skillet and cook another 30 seconds. Remove the fruit to a bowl and pour over with whatever liquid remains in the pan. Stir in the basil. Set aside.
- Toast the cake pieces in a toaster oven, or quickly broil them in your main oven. We're looking for toasty golden edges here...not burnt bits. Divide the cubes between the serving bowls. (A few of these pieces will fall into your mouth...that's to be expected.)
- To make the zabaglione, whisk the egg yolks in the metal bowl vigorously for 3 minutes. They will lighten in color and increase in volume a bit. While still whisking, slowly add half of the sugar. Combine the rum with the remaining Marsala and drizzle half into the egg yolks, still whisking, then the rest of the sugar and then the remaining marsala/rum combo.
- Set the bowl over the simmering water and reduce the heat to low. Stir constantly for 8 to 10 minutes, to cook the eggs and create a light foam. Your arm will get tired but you will be a hero.
- The zabaglione will be done when it reaches a light, frothy ribbon stage (falls like a "ribbon" off the whisk) and hits 135 degrees F on your thermometer. At that point, remove the bowl from the saucepan and continue whisking for 1 minute to work in some cool air and stop the cooking.
- Top the cake "croutons" with the fruit and spoon on the zabaglione and consume while warm. Later, when the guests have gone, lick the remaining zabaglione out of the bowl like the savage animal you are.
PANZANELLA
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
- Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
- In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
More about "panzanella alton brown recipes"
ROASTED ROOT VEGETABLE PANZANELLA RECIPE | ALTON BROWN
From altonbrown.com
4.6/5 (5)Category Sides & SaladsServings 8-10Estimated Reading Time 1 min
ALTON BROWN COOKS LIVE: DESSERT PANZANELLA - FOOD NETWORK
From foodnetwork.com
BAREFOOT CONTESSA | PANZANELLA | RECIPES
From barefootcontessa.com
ALTON BROWN - ROASTED ROOT VEGETABLE PANZANELLA …
From facebook.com
PANZANELLA | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
TBL PANZANELLA : RECIPES : COOKING CHANNEL RECIPE | ALTON …
From cookingchanneltv.com
Cuisine EuropeanCategory Side-DishServings 4-6Total Time 35 mins
BLT PANZANELLA BY ALTON BROWN | RECIPE | PANZANELLA SALAD, FRESH …
From pinterest.co.uk
BLT PANZANELLA RECIPE - PINCH OF YUM
From pinchofyum.com
TURKEY PANZANELLA RECIPE - KING RECIPES
From gijilmolerku.com
KARDEA BROWN’S CORNBREAD PANZANELLA - FOODIE BADGE
From foodiebadge.com
PANZANELLA SALAD RECIPE - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
TBL PANZANELLA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
KARDEA BROWN'S CORNBREAD PANZANELLA | DELICIOUS MISS BROWN
From youtube.com
PANZANELLA - 3 DIFFERENT RECIPES - TRADITIONAL, ROMAN & MINE ALL …
From anitalianinmykitchen.com
BEST CLASSIC PANZANELLA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PANZANELLA - LIDIA
From lidiasitaly.com
PANZANELLA VS. PANZANELLA: THE CLASSIC PLUS A VARIATION
From lacucinaitaliana.com
LOW SULFUR RECIPES: ALTON BROWN'S TBL PANZANELLA RECIPE (LINK)
From lowsulfurrecipes.blogspot.com
RECIPES - LA PANZANELLA® ARTISANAL FOODS CANADA
From ca.lapanzanella.com
PANZANELLA - KING RECIPES
From gijilmolerku.com
ROAST TURKEY & ROASTED ROOT VEGETABLES RECIPE | ALTON BROWN
From altonbrown.com
PANZANELLA RECIPE - LOVE AND LEMONS
From loveandlemons.com
BLT SALAD WITH BACON VINAIGRETTE RECIPE | ALTON BROWN
From altonbrown.com
PANZANELLA SALAD TAKING INTO ACCOUNT BEARING IN MIND TUNA ~ KING …
From gijilmolerku.com
PANZANELLA | ALLISON COOKS ALTON'S GOOD EATS
From allisoncooksgoodeats.com
PANZANELLA - THE PIONEER WOMAN
From thepioneerwoman.com
PRAWN PANZANELLA SALAD - KING RECIPES
From gijilmolerku.com
ALTON BROWN'S BUTTERFLIED DRY BRINED TURKEY | A BLOGGER'S REVIEW
From eatlikenoone.com
TBL PANZANELLA | RECIPE | FOOD NETWORK RECIPES, GOOD EATS ALTON …
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ... - COOKING …
From cookingchanneltv.com
HOW TO MAKE PANZANELLA – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
ROASTED ROOT VEGETABLE PANZANELLA RECIPE | ALTON BROWN
From pinterest.com
CHICKEN PANZANELLA - KING RECIPES
From gijilmolerku.com
TRY THIS RECIPE FOR INSALATA PANZANELLA | GEORGE BROWN COLLEGE
From georgebrown.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love