Roasted Turkey And Root Vegetables Recipes

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

RIESLING ROAST TURKEY WITH FIG AND ROOT VEGETABLE DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Debone the entire turkey and roast just the bones in the oven for 45 minutes, turning bones occasionally. Break the turkey down, separating the parts. Reserve all of the offal cuts separately.
• Remove the turkey bones from the oven and add to a large stockpot. Cover with cold water and bring to a boil. Reduce heat and simmer at least 1 hour to make turkey stock.
• Melt 3 pounds of the butter and combine with Riesling. Soak the cheesecloth in the wine and butter mixture. Set aside.
• Reduce the oven temperature to 400 degrees F.
• Dice the carrots, onions, celery, and celery root so that they are all about the same size. Toss vegetables with garlic, figs, and olive oil. Spread out on sheet pans and roast in the oven until vegetables are tender. Set aside.
• Cut the bread into 1-inch cubes. Spread out on sheet pans and toast in the oven until golden.
• Combine the roasted vegetables mixture with the toasted bread in a large bowl. Melt 1 pound butter and toss with vegetable and bread mixture. Transfer to a baking dish and add enough chicken stock to cover the mixture. Bake for 45 minutes. Reserve stuffing and keep warm.
• Melt 1/2 cup (8 tablespoons) butter in a large saute pan over medium-high heat. Add only the offal cuts of the turkey and saute until lightly browned and cooked through. When lightly browned, add the Madeira and deglaze the pan. Set aside to cool, chop into pieces, and reserve.
• Heavily season the remaining turkey meat with salt and white pepper. Wrap the seasoned meat in the soaked cheesecloth. Roast at 400 degrees F for 25 minutes. Remove the cheesecloth from the skin and continue roasting for an additional 15 minutes. Keep checking the temperature of the meat every 15 minutes until it registers 165 degrees F. Reserve the drippings. Hold the roasted turkey at room temperature for 12 minutes before slicing.
• Toast the flour in a large saucepan until rust in color. Add turkey drippings, remaining 3/4 pound butter, bay leaves, and reserved pancetta fat from the gnocchi recipe (above) and stir constantly until smooth. Cook until thickened. When the gravy has reached a sufficient viscosity, strain and add the cooked, chopped offal cuts to the gravy. Refresh everything with chopped fresh herbs, to taste. Slice turkey and serve with stuffing on side and gravy over top.

SEARED TURKEY BREAST WITH ROASTED ROOT VEGETABLES AND CHARDONNAY GRAVY

Steps:

• Preheat oven to 375 degrees F.
• Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
• Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
• Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
• Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.

BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE PANZANELLA

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.