Roast Kosher Turkey With Asian Ginger Butter Recipes

JUNIPER BRINED TURKEY WITH ASIAN GINGER BUTTER

Juniper Brined Turkey With Asian Ginger Butter image

Provided by Food Network Kitchen

Time 9h

Number Of Ingredients 13

Ingredients

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Kosher salt
1 1/2 cups packed brown sugar
2 tablespoons juniper berries
1 tablespoon peppercorns
3 bay leaves
Zest of 1 lemon, in wide strips
2 sticks unsalted butter, softened
4 scallions, chopped
1 1/2 tablespoons grated fresh ginger
3 cloves garlic, grated
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce

Steps:

Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
Remove the turkey from the brine; rinse and pat dry. Mix the butter, scallions, ginger, garlic, sesame oil and soy sauce until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

PAN ROASTED BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter image

Complex Asian flavors pair well with tender filet mignon.

Provided by Ryan Nomura

Categories World Cuisine Recipes Asian Japanese

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
4 (8 ounce) beef tenderloin filets
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
½ cup thinly sliced fresh shiitake mushrooms
3 tablespoons sake
2 tablespoons mirin (sweetened rice wine)
1 tablespoon finely chopped garlic chives
¾ cup unsalted butter

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.

Nutrition Facts : Calories 872.4 calories, Carbohydrate 5.2 g, Cholesterol 228.6 mg, Fat 76.9 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 38.8 g, Sodium 189.2 mg, Sugar 3.2 g

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