Roast Turkey With Berry Mint Sauce And Black Walnuts Recipes

ROAST TURKEY WITH BERRY-MINT SAUCE AND BLACK WALNUTS

Steps:

• Remove giblets from the turkey cavity and discard or reserve for another use. Pat the turkey dry using paper towels. Rub the turkey all over with 1/2 teaspoon salt per pound of turkey. Tuck the sage sprigs inside the turkey cavity.
• Set the turkey on a baking sheet, breast-side up. Place in the refrigerator, uncovered, for at least 4 hours and up to 6 hours to dry out the skin (this will help it crisp when it roasts).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature, 1 1/2 to 2 hours.
• Heat the oven to 450 degrees. Pour the rice cooking liquid or stock into a large roasting pan and add the leeks. Place a roasting rack on top, then transfer the turkey to the roasting rack, breast-side up, and tuck the wings underneath. Brush the exposed turkey generously with the oil. Transfer to the oven and roast, 30 minutes. Baste the turkey with the pan juices, adding rice cooking liquid or stock as needed to make sure there is a 1/2-inch layer of liquid at the bottom of the pan.
• Reduce the oven temperature to 350 degrees and continue roasting, basting every 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 1 to 1 1/2 hours. If the skin begins to darken too much, tent the turkey loosely with aluminum foil. Brush 1/4 cup maple syrup over the turkey. Transfer turkey to a cutting board to rest for 30 minutes before carving.
• Transfer 3/4 cup of the turkey pan juices to a heavy-bottomed saucepan. Add the raspberries or blackberries, cranberries and the mint to the saucepan, stir with a wooden spoon to combine, and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the cranberries have popped open, the raspberries have fallen apart and the liquid is thick enough to coat the back of a spoon, 10 to 12 minutes. Stir in the remaining 1/4 cup maple syrup, then add maple syrup and mint according to taste.
• Carve the turkey. Smear some berry sauce on each plate. Top with the leeks then the turkey. Garnish with walnuts and pea shoots or microgreens, and pass more berry sauce alongside.

TURKEY IN WALNUT SAUCE

Steps:

• Rinse the turkey pieces and pat dry. Bring 4 quarts of water to a boil in a large pot, along with the onion, carrots, bay leaves, parsley, and salt and pepper. Simmer gently for 20 minutes. Add the turkey pieces and simmer for another 35 to 45 minutes, just until done. Turn off heat, and let turkey cool in the cooking liquid. Discard the skin and bones, shred meat into bite-sized pieces, and reserve. Strain turkey stock and reserve.
• Infuse the walnut oil with the paprika by heating the oil in a small saucepan until warm and stirring in the paprika. Leave mixture in a warm area near the stove.
• Prepare the walnut sauce: Soak the bread in a little milk until soft, then squeeze it dry and set aside. Grind walnuts in a food processor or blender until fine. Place in a large bowl, and crumble the bread over the walnuts. Add the garlic, onion, paprika, cayenne, salt, and 2 cups of the strained turkey stock. Mix well, and then process in batches in food processor or blender until smooth. Adjust seasonings, adding more stock if necessary to thin sauce.
• Mix half of the sauce with the shredded turkey. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Garnish with the walnut halves, and drizzle the walnut-paprika oil over the top. Serve room temperature.

A SIMPLY PERFECT ROAST TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

ROASTED WILD TURKEY W/ RASPBERRY SAUCE

Steps:

• Wash & dry turkey.
• Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
• Salt & pepper the bird.
• Lay the bacon slices over the turkey breast.
• Place bird in roasting bag & pour in broth & remaining wine.
• Close bag & roast at 300 degrees for 20-25 minutes per pound.
• Discard onion & celery before serving.
• For sauce, combine in skillet the raspberry jam, orange juice, & vinegar (also the fresh raspberries, if you're using them).
• Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools).
• Spoon sauce in a pool on serving plate, & top with slices of the turkey breast.

FRUIT-GLAZED ROAST TURKEY

Steps:

• Preheat oven to 400°. Place the first 10 ingredients in a blender; cover and process until blended. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Roast, uncovered, 1 hour., Reduce oven setting to 325°. Brush turkey with half of the glaze. Roast 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, brushing turkey with remaining glaze during the last 45 minutes. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

ROASTED TURKEY

Steps:

• In the bottom of a roasting pan large enough to hold the turkey, combine celery, carrots and onions.
• In a small bowl combine fennel (if using), leeks, sliced orange and basil.
• Toss to mix.
• Place mixture in cavity of turkey.
• Place turkey on top of vegetables or on a rack over vegetables to cook.
• Make glaze: In a small bowl combine apple juice concentrate, water, orange juice, lemon or lime juice and soy sauce.
• Set aside.
• Place turkey in a preheated 400* oven 1/2 hour, then lower temperature to 350* and cook 2 to 2 1/2 hours, or until an internal temperature of 180* to 185* is reached.
• After first half hour of cooking, baste bird every 10 to 15 minutes with glaze mixture.
• Remove turkey from oven and allow it to rest 20 minutes before carving.
• While turkey is resting, pour off all pan juices into a"de-fatting cup" and allow juices to separate from fat.
• When separated, carefully pour into a serving pitcher or gravy boat.
• Taste and adjust seasoning with salt and pepper.
• Place turkey on a platter for carving.
• Note: Removal of all skin before serving will lower fat content of each portion.
• Makes 12 servings.

VERY MOIST AND FLAVORFUL ROAST TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
• Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
• Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
• Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
• Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
• Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.