Roast Turkey With Garlic And Anchovies Recipes

ROAST TURKEY WITH GARLIC AND ANCHOVIES

Steps:

• In a blender, small food processor or large mortar and pestle, combine garlic, anchovies, rosemary, capers and pepper and 1/2 teaspoon salt per pound of turkey (i.e. 5 teaspoons salt for a 10-pound turkey). Process or pound to a paste.
• Place a wire rack on top of a rimmed baking sheet. Cut tiny slits all over turkey legs. Rub two-thirds of the paste all over the turkey, under its skin and in the cavity, then stuff remaining paste into holes in the legs. Transfer to the rack on the baking sheet and refrigerate uncovered overnight or for up to 3 days.
• Remove turkey from the refrigerator 1 hour before roasting.
• Heat oven to 450 degrees. Scatter onion, shallots, fennel and lemon in a roasting pan fitted with a rack. Pour in wine and 1 cup water, then add enough turkey or chicken stock so there is 1/4 inch of liquid in the pan. Place turkey on the roasting rack and brush with oil. Roast for 30 minutes, then cover breast with foil.
• Reduce oven to 350 degrees and continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees, 1 1/2 to 2 hours longer. If the bottom of the pan dries out entirely, add a little more stock to keep it from burning. Remove from oven and let rest 10 minutes on the roasting rack. Transfer to cutting board and rest another 10 to 15 minutes before carving and serving.
• While the turkey rests, make the gravy: Remove the roasting rack and use a slotted spoon to remove lemon slices, onions, shallots and fennel from the pan. Pour in wine and bring to a simmer over medium heat, scraping up the browned bits on the bottom of the pan. Simmer until liquid is nearly evaporated, then whisk in butter and flour. Let it cook, whisking, until flour mixture turns pale gold, about 3 minutes. Whisk in stock and tarragon, if using. Bring to a simmer and heat until thickened, about 3 to 5 minutes, whisking occasionally. If you want a very smooth gravy you can blend in a blender or pass the mixture through a sieve. Or serve as is. Taste and add salt if necessary.

GARLIC-CITRUS ROAST TURKEY

Steps:

• Mash the butter with the grated garlic, oregano, coriander, red pepper flakes, lemon zest, orange zest, 1 teaspoon salt and a few grinds of pepper in a bowl. Spoon onto a piece of plastic wrap and shape into a log. Wrap and refrigerate until firm, at least 1 hour.
• Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Put the turkey neck, onion, garlic halves, carrot and celery in a large roasting pan; set a rack on top. Add 2 cups water.
• Pat the turkey dry. Slice the butter log into 1/2-inch-thick rounds. Gently separate the turkey skin from the breast, the thighs and the top of the drumsticks. Slide the butter under the skin. Stuff the lemon halves and orange half inside the cavity. Tie the legs together with kitchen twine. Season the turkey generously with salt and pepper and place breast-side up on the rack; tuck the wings under the body. Let sit at room temperature 30 minutes.
• Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 45 minutes to 1 1/2 hours more. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy.

ROAST TURKEY WITH GARLIC, SAGE AND FENNEL

Steps:

• Bring the turkey to room temperature 1 hour before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 350. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels and season the cavity with salt and pepper. Halve 1 head garlic crosswise and stuff into the cavity along with 3 onion wedges, the apples and 1/2 bunch sage.
• Place the remaining 3 onion wedges, the fennel and carrot in the center of a large roasting pan with 1 cup water. Set a rack above the vegetables and place the turkey breast-side up on the rack. Season all over with salt and pepper. Chop 3 tablespoons sage, then melt 3 sticks butter with the sage and salt and pepper to taste in a saucepan over medium heat. Fill a meat syringe with the sage butter and inject it into the breasts, legs and thighs; continue until you have used about half of the sage butter. Brush the bird with the rest of the butter and tie the legs together with twine.
• Roast the turkey, uncovered, about 1 hour 30 minutes. Rotate the pan and continue roasting until a thermometer inserted into the thigh registers 165, 1 hour 30 minutes to 1 hour 45 minutes. Turn off the oven but leave the turkey inside until the thermometer registers 170, 15 to 20 more minutes.
• While the turkey roasts, make the gravy: Melt the remaining 1 stick butter in a saucepan over medium heat. Add the reserved neck and giblets, season with salt and pepper and cook, stirring occasionally, until brown, about 10 minutes. Peel and smash the remaining head of garlic, add it to the pan and cook until golden, about 2 minutes. Add the broth and bay leaves, cover and simmer over medium-low heat, about 2 hours. Discard the bay leaves, neck and giblets.
• Transfer the turkey to a cutting board and let rest 20 to 30 minutes before carving. Transfer the vegetables to a blender. Pour the drippings into a liquid measuring cup and skim off the fat. Add 1 cup drippings and the flour to the blender and puree until smooth. Whisk the remaining drippings and pureed vegetables into the broth mixture. Bring to a boil, then simmer until the gravy is smooth, about 10 minutes. Stir in the balsamic vinegar; season with salt and pepper.
• Transfer the turkey to a platter and garnish with any remaining sage. Carve the turkey and serve with the gravy.

OVEN ROASTED TOMATOES WITH GARLIC AND ANCHOVIES

Steps:

• Set oven to 400�°F.
• Grease a 13x9-inch baking dish.
• Slice the tomatoes in half lengthwise and then cut each half into three wedges, then arrange the tomatoes in a single layer in the baking dish.
• Sprinkle with chopped anchovies, parsley, chopped or sliced garlic, crushed red pepper flakes (if using) salt and pepper.
• Drizzle with olive oil.
• Bake the tomatoes uncovered until tender, wrinkled and starting to brown around the edges (this should take about 40-50 minutes).
• Serve with more olive oil on the side.

ROASTED TURKEY WITH GARLIC-HERB BUTTER

Steps:

• Preheat oven to 350 degrees, with rack in center. Place the garlic head on a square of aluminum foil, and drizzle with oil. Loosely wrap garlic, and roast until fragrant and very soft, about 1 hour. Remove from oven; let cool.
• In a small bowl, combine herbs and butter. Slice off tip of roasted garlic head with a serrated knife; discard. Squeeze garlic head firmly over bowl to release softened cloves. Season with salt and pepper, and mix until smooth.
• Raise oven temperature to 400 degrees. Rinse turkey with cool water; pat dry. Tuck wing tips under body. Place turkey on a roasting rack in a heavy roasting pan; add 1/2 cup water to pan.
• Using your hands, gently separate skin from turkey breast at both ends; smear one-fourth to one-third of herb butter between skin and meat. Smear exterior and cavity with remaining herb butter.
• Roast until skin begins to brown, 50 to 55 minutes (tent with foil if herbs begin to burn). Reduce oven temperature to 350 degrees; continue to roast turkey, basting with additional butter, until a leg rotates easily in the joint, 70 to 90 minutes more (depending on size of turkey). Insert an instant-read thermometer into thickest part of thigh (avoid the bone) to see if temperature has reached 180 degrees; if not, baste turkey, return to oven, and roast until temperature is 180 degrees. Let turkey rest, loosely covered with foil, at least 30 minutes before carving. Arrange turkey on a platter with onions, and serve.

GARLIC AND HERB ROASTED TURKEY

Steps:

• Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

MELISSA CLARK'S THANKSGIVING

Steps:

• Why can't turkey taste more like lamb - specifically, a Provençal-style leg of lamb, rubbed down with garlic, anchovies and rosemary? This was the question my father asked whenever talk turned to Thanksgiving. He'd threaten to make something other than a bird for our group of 20 or more friends, relatives and neighbors - anyone who needed a place to go. But he gave in to tradition every time, grumbling at first, then lovingly fussing over each detail. He liked to dabble in cooking trends, experimenting in an attempt to top the previous year's effort. We ate our way through the Brining Years, the Slow-Roasting Era, the Spatchcocking Phase, the Basting-With-Butter-Every-30-Minutes Period, and a brief Cheesecloth-Over-the-Breast moment. All the turkeys were juicy, with crisp brown skin. But he never rested. A better bird - more flavorful, more tender, more bronzed - was always in reach, if only he could find the right technique. What my father was never able to try was treating the turkey as if it were a leg of lamb, and that's what I've done here. Copying his (perfected) lamb-leg method, I pierced the turkey legs, making tiny slits in which to stuff a paste of garlic, anchovies and rosemary. After marinating the bird overnight, I roasted it until it was almost as gorgeously golden as his was. The garlic-scented drippings make the most wonderful gravy, which was not something he'd tried with lamb - no matter how much he loved experimenting.
• To me, bread is the soul of a good stuffing. The better the bread, the better the dish. So I buy rich, egg-yellow challah or brioche, letting them go stale so they can absorb the most flavor from vegetables and stock. My mother considers this a waste. "I prefer eating my brioche with butter and jam," she said. A frugal child of the Depression and World War II, she makes her stuffing out of scraps she has saved all year. Baguette heels, rye crusts, leftover bagels: All go into a plastic bag in the freezer. We also disagree about chestnuts. I opt for peeled roasted chestnuts in a jar, but my mother insists they be peeled fresh, a task that fell to my father. He'd do four at a time, scoring an "X" onto the glossy shells, microwaving them until the shells curled back, then yanking them off while the nuts were still warm. He'd listen to an opera to pass the time; when Don Giovanni descended into hell, I'd know the job was done. Something my mother and I do agree on is the importance of good homemade stock. We make it with every leftover bone that comes through our kitchens. To season the broth, I save leek tops and parsley stems in a bag in the freezer; without any bread scraps in there, I've got plenty of room.
• There's no roasted potato like a duck fat-roasted potato. Crisp and brown at the edges, with a fluffy interior and a deep, brawny flavor, it is a potato taken to its highest form. We like to slather the tiniest yellow potatoes we can find with duck fat, toss them into a pan and then put them in the oven while the turkey roasts, so their skins turn brittle and brown. You might feel you have your starches covered between sweet potatoes and the stuffing, but these potatoes will persuade you to make room on your plate. Because I roast potatoes almost all year long, I always keep a jar of homemade duck fat on hand. When supplies run low, I'll sauté a couple of duck breasts for dinner, decanting the golden fat into a container in the freezer. This is yet another trick I learned this from my mother, who'd say, "Why buy duck fat when you can get it for free from a duck?" Chicken fat also works here. My father sometimes used a classic onion-laden schmaltz for his roasted potatoes, though not for Thanksgiving. He was too focused on trying to perfect the turkey. Since there's usually at least one vegetarian at our Thanksgiving table, I often make a separate pan of olive oil-roasted potatoes, using the same timing and proportions. Though they're less rich, the potatoes still turn crunchy and golden, and make a gorgeous contrast to all the other soft textures on the plate.
• Dahlia rushed into the house one day last November, slamming the door, stamping her feet, and glaring at Daniel and me. "You've been depriving me of marshmallows all my life!" she said. It was true. My family never served marshmallow-topped sweet potatoes at Thanksgiving. We didn't like them, and since Dahlia hadn't known of their existence, we'd felt no need to enlighten her. Now she'd heard. We were busted. Our sweet potatoes had been a more grown-up affair, one that Daniel brought to the table while he and I were still dating. His recipe, which he adapted from the chef Deborah Madison, called for roasting whole sweet potatoes, mashing them with huge amounts of butter and bourbon and sprinkling them with clove, cinnamon and allspice. He'd mash them with a fork, purposely leaving a bit of texture. Unable to resist fiddling, I tweaked his recipe here and there, most significantly changing the texture. I like a silkier purée, so I whirl the potatoes in the food processor. It's faster, and the food processor doesn't make them gluey the way it does regular potatoes. I also added a little lemon zest for brightness, and a touch of dark brown sugar for depth. Now that Dahlia is in the know, I scoop some of the purée into a ramekin, top it with mini marshmallows, and broil it until browned. Of the many injustices of her childhood, this one was pretty easy to fix.
• Of all the Thanksgiving leftovers that crowd the fridge, cranberry relish is the one I crave, even stashing the container in the back behind the mango pickle so I don't have to share. Sure, I adore a cold turkey sandwich slathered with mustard and mayo (or better: mayo and chile paste). And leftover stuffing crisped in a hot, greased pan until hash-brown-like and golden makes a fine morning-after brunch. But it's the relish - a bracing scarlet mixture to spoon over my yogurt with honey and granola - that makes me giddy. The original recipe came to our family through my Aunt Sandy, who clipped it out of a magazine now long gone. She made it with cranberries, whole oranges and walnuts. I've changed it up over the years, playing with the nuts and citrus. In my current favorite iteration, I substitute pomegranate for the orange, which deepens the vibrant glow of the berries. Pistachios stand in for the walnuts, speckling the mix with bits of green, and instead of sugar, I opt for honey. It's the most refreshing thing on our Thanksgiving table, a crimson pop of acidity and crunch that brightens the browns of the rest of the meal. While I could easily make the relish anytime, I don't. Its November-only appearance is part of the appeal.
• Green bean casserole never really found a place on my family's table. None of us wanted to veer too far from the traditional holiday triumvirate - turkey, stuffing, gravy - and so the green vegetable dish was our chance to go wild. We stir-fried green beans with Sichuan peppercorns; sautéed kale with garlic, cumin and red-pepper flakes; roasted brussels sprouts with curry leaves and mustard seeds. The green vegetable was also the first Thanksgiving dish I really put my stamp on. This was when I was in high school. While my father was busy laboring over the turkey and as my mother and sister set the table, I would quietly slice garlic or grind spices, finishing the prep but not turning on the heat until everyone else was ambling to the table. As much as I embrace cooking in advance, green vegetables benefit most from last-minute attention. They're just better that way. The key is to pick something that cooks quickly, and for that, this broccoli fits in perfectly. I can blanch it the day before, so it just needs the briefest stint in a hot pan, along with some olives and the requisite garlic. I love to garnish the vegetables with crisp fried shallots; those too can be made the day before. They add flair, and remind me of the fried onions on all those green bean casseroles I never had.
• Dahlia loves salad more than almost any food, desserts excepted. This means that aside from the marshmallows on the sweet potatoes, salad is her favorite part of Thanksgiving, when she eats mounds of it. There's only one thing about Dahlia's salad-eating that gives me pause. When she was a toddler, I encouraged her to eat salad with her fingers. It was easier for her. I'd also once read an article that said Alice Waters always ate salad with her hands. What's good enough for Alice's salad, I thought, is good enough for Dahlia's. But the habit stuck. Now she's 10, and it's nearly impossible to get her to use a fork. Even in restaurants. Even at the Thanksgiving table surrounded by all her utensil-wielding relatives. The way Dahlia feels about salad is the way I feel about anchovies. I'm apt to sneak a few into salad dressings, which is what I've done here, puréeing them with garlic and parsley to toss with arugula. They add depth, but in a subtle, child-friendly way. Dahlia, who thinks she hates anchovies, doesn't even know they are there. Because we're a family with Francophile inclinations, we serve our salad at the end of the Thanksgiving meal, just before the dishes are cleared. That way, we can use the leaves to dab at the last slicks of gravy and bits of stuffing. It makes a tangy plate cleaner and palate cleanser before the pie - for which even Dahlia uses a fork.
• My dad loved bold flavors. He liked his Sichuan food with extra chiles, his chocolate 80 percent dark, his Cabernets from California, and pretty much everything else filled with as much garlic as it could bear. When it came to pumpkin pie, he was all about ginger. As the official pumpkin pie maker, I fretted about this every year. How much ginger could I add to satisfy his taste for spice without overwhelming everyone else at the table? Ground ginger goes only so far. Every year I'd add more, but I eventually learned that if you add too much, it ruins the pie's texture, turning it to sludge. Grated fresh ginger increases sharpness but not depth. Infusing other spices - cinnamon sticks, cardamom pods, star anise and clove - into the cream adds fragrant woodsy notes, which in turn accentuate the ginger's brightness. Getting the balance just right became my seasonal Everest. Year after year I'd adapt it, adjusting the spices and the infusion time, never stopping until I reached the perfect formula - silkier, richer, even more gingery. As with dad's ideal turkey, this process was an inherent part of our holiday ritual: the analyzing of flavors, textures, techniques. That road to perfection has been almost as fun the meal itself, and it's still how I approach every pumpkin pie I bake. I can't serve my dad the latest - and greatest - version, but I know he loved the journey.
• Pumpkin pie may not need a topping, but a scoop of ice cream never hurts. In our house, that ice cream was always homemade, at least since the 1980s, when we were the first family on the block in Brooklyn to buy an ice cream maker. It was huge and ungainly, a heavy, self-refrigerating unit imported from Italy and lugged home from Zabar's. We made ice cream for every occasion. There was olive oil ice cream for Hanukkah and red wine sorbet for Passover, gazpacho granita for Labor Day and Champagne gelato for New Year's Eve. For Thanksgiving, we'd usually go for something heady and autumnal to echo the flavors of pumpkin pie: cinnamon, or nutmeg, or chai spice. But ginger was the one I like best. I adore the razor-sharp purity of its flavor, which we got from steeping vast quantities of sliced ginger root into heavy cream. This version is slightly different from other ginger ice creams I've made. While the ginger dominates, there's also a touch of cinnamon and clove, which gives the ice cream a heady depth. Bits of candied ginger add chewy pockets of brightness to the smooth cream. Even better, made with an egg yolk-thickened custard, this ice cream is particularly silky, melting over your pie slice into a puddle of spicy crème anglaise. Is it unnecessary? Absolutely. But it's a bit of Thanksgiving excess I'd never want to do without.

ROAST TURKEY WITH LEMON & GARLIC

Steps:

• Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
• Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
• Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
• Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
• Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
• Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.

SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY

Steps:

• For paste:
• Preheat oven to 350°F. Separate heads of garlic into individual cloves (do not peel). Pierce each clove once with toothpick. Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes. Cool 5 minutes. Peel garlic, cutting hard tip off each clove. Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic. Blend 1/2 cup garlic in processor to form course puree.
• Meanwhile, place chilies in small saucepan. Add enough water just to cover. Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes. Add chili mixture, oil, cumin, and honey to garlic in processor. Puree until smooth. Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.)
• For turkey:
• Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup garlic-paste over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 2 tablespoons paste all over outside of turkey. Reserve remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.)
• Position rack in lowest third of oven and preheat to 325°F. Heat 2 tablespoons oil in heavy large skillet over high heat. Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes. Place contents of skillet around turkey in pan. Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth. Roast turkey 1 hour 30 minutes. Tent turkey and entire pan loosely with heavy-duty foil. Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey). Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy.
• For gravy:
• Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
• Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add flour and stir 1 minute (mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4 1/2 cups, about 20 minutes. Season with cayenne, salt and pepper.
• Serve turkey with gravy.

SAGE AND GARLIC ROAST TURKEY

Steps:

• preheat the oven to 325F
• prepare the turkey by fastening the neck skin to the back of the turkey with pins or a skewer. fold the wings to the turkey so the tips are touching.
• mix all ingredients in a bowl except for the water, fresh sage, and apples.
• on a rack in the roasting pan, place turkey (breast side up). brush with butter mixture. Insert oven proof meat thermometer so tip is in the thickest part of inside thigh and does not touch the bone. Add water to the pan.
• cover turkey loosely with foil or the roaster top. Roast for three hours. Uncover; roast 45 minutes to an hour. Turkey is finished when thermometer in thickest part of the bird reads 180°F.
• Let stand 15 minutes before carving.
• Garnish with sage and apples.