Deliciousness Mix & Match Turkey
Issue 236
Fresh & Fab Spice Is Nice Why Glaze?
Fall 2013 4.99USD
PLUS: A classic turkey roast recipe & instructions on how to stuff that bird 1
Deliciousness Features
Mix & Match Turkey 24. Why Glaze?
Contents 3. Letters 7. DIYs
Hot Toddies, Pomegranate, & Smokey Peachpear glazes.
10. Health
26. Fresh and Fab
33. Editors notes
12. Consumer report
Herb rubs, Sage-honey butter, Arugula basil pesto, & Cilantro cumin rubs.
28. Spice Is Nice
Herbs de Provence, Spicy Cajun, & Spiced ginger.
30. Classic Roast Turkey Recipe! Get it right the first time.
31. Stuff it!
Filled with goodness.
Credits Jan Miller Photography by Andy Lyons Food Styling by Dianna Nolin Layout by Patrick Hernandez
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Mix & Match Glazes, herb rubs, and spices
Why Glaze? Rich glazes create that quintessential shine on the holiday turkey while
lending layers of flavor to the bird. As an added bonus, each of these glaze recipes makes enough that you will have plenty left over to pass with the turkey (meaning there’s no need for last-5minute gravy making!).
Hot Toddy Glaze
POMEGRANATE SMOKY PEACHGLAZE PEAR GLAZE
In a small saucepan combine 1 1/3 cups apple cider, 2/3 cup whiskey, and two 3-inchlong cinnamon sticks, broken. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until mixture is reduced to 1 cup. Add 1/4 cup packed brown sugar and 1 teaspoon snipped fresh thyme. Cook and stir until sugar is dissolved. Remove from heat; stir in 1/3 cup butter, cut up. Discard cinnamon sticks. Makes 1 1/2 cups.
In a small saucepan bring 2 cups pomegranate juice to boiling. Reduce heat; simmer, uncovered, about 30 minutes or until reduced to 1 cup. Stir in 1 tablespoon sugar; 1 tablespoon snipped fresh thyme; 1 teaspoon finely shredded orange peel; 1 clove garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; and 1/4 teaspoon ground black pepper. (If desired, after removing turkey from oven stir 1/4 cup pomegranate seeds into remaining glaze; serve with turkey.) Makes 1 cup.
In a saucepan combine 2 cups pear nectar and 1 bay leaf; bring to boiling. Reduce heat; simmer, uncovered, for 35 minutes or until reduced to about 1 cup. Remove bay leaf. Stir in 1/3 cup peach preserves, large pieces snipped; 1 tablespoon white wine vinegar; 2 to 3 teaspoons chopped canned chipotle chile peppers in adobo sauce; and 1/8 teaspoon ground nutmeg. Heat and stir until preserves are melted. Whisk in 2 tablespoons butter, cut up. Makes 1 1/2 cups.
Glazes Prep: 30 minutes, One 12- to 14-pound turkey, One recipe desired glaze
1. If roasting, preheat oven to 325°F. Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey cavity; pat dry with paper towels. Roast turkey as directed (see page 30). After removing foil from turkey, brush turkey several times with glaze during the last 20 minutes of roasting time. After removing from oven, brush turkey liberally with some of the remaining glaze. Serve with any remaining glaze. Makes 30 (about 4-ounce) servings. Per serving: 250 cal., 12 g fat, 97 mg chol., 83 mg sodium, 5 g carb., 0 g fiber, 29 g pro.
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Fresh & Fab Herb Rubs! Tucked tidily under the skin of the turkey, these fresh-herb
Spice Is Nice!
SAGE-HONEY BUTTER RUB
CILANTRO CUMIN ARUGULA BASIL RUB PESTO RUB
SPICY CAJUN RUB
HERBS DE SPICED GINGER PROVENCE RUB RUB
In a medium bowl combine 1/2 cup butter, softened; 2 tablespoons finely snipped fresh sage; 1 tablespoon finely chopped shallot; 1 tablespoon snipped fresh parsley; 1 tablespoon honey; 1/2 teaspoon kosher salt; and 1/4 teaspoon ground black pepper. Divide mixture in half; rub half under turkey skin. Place the remaining half of the butter mixture in a microwave-safe bowl; cover. Microwave on 100 percent power (high) until melted; use to baste turkey after you remove the foil. Makes 1/2 cup.
In a blender or food processor combine 2/3 cup firmly packed fresh cilantro leaves; 2 tablespoons olive oil; 1 tablespoon chopped red onion; 1 clove garlic, minced; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/4 teaspoon sweet paprika; 1/4 teaspoon finely shredded lemon peel; 1/4 teaspoon ground black pepper; and dash crushed red pepper. Blend or process to make a chunky paste. Makes 1/4 cup.
In a small bowl combine 3/4 teaspoon sweet paprika; 1/2 teaspoon packed brown sugar; 1/2 teaspoon dry mustard; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon filé powder; 1/4 teaspoon dried oregano, crushed; 1/8 teaspoon kosher salt; 1/8 teaspoon ground black pepper; and pinch cayenne pepper. Makes about 1 tablespoon.
In a small bowl combine 2 teaspoons herbs de Provence with lavender, 3/4 teaspoon ground black pepper, 1/2 teaspoon smoked salt, 1/4 teaspoon garlic powder, and 1/8 teaspoon crushed red pepper. Makes about 4 teaspoons.
rubs impart amazing flavor while still allowing the turkey to achieve a crisp,golden brown skin. Use any leftover fresh herbs to garnish the roasted turkey.
In a blender or food processor combine 1/2 cup packed fresh arugula leaves; 2 tablespoons snipped fresh basil; 1 to 2 tablespoons grated Romano or Parmesan cheese; 1 tablespoon finely chopped, toasted walnuts; 1 tablespoon olive oil; 1 clove garlic; 1/2 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and blend or process with several on/ off turns until a paste forms, stopping several times to scrape the side of blender or food processor. Makes 1/3 cup.
Fresh-Herb Rubs
Dry Spice Rubs
Prep: 20 minutes, One 12- to 14-pound turkey, Vegetable oil, Salt, Ground black pepper
Prep: 30 minutes, one 12- to 14-pound turkey, one recipe desired spice rub
1. If roasting, preheat oven to 325°F. Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey cavity; pat dry with paper towels. To apply rub, slip your fingers between the skin and meat on the breast to loosen skin. Lift skin and spread desired herb rub under the skin from front to back of turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with oil. Sprinkle turkey with salt and pepper. Roast as directed (see page 46). Makes 30 (about 4-ounce) servings. Per serving: 243 cal., 13 g fat, 97 mg chol., 109 mg sodium, 0 g carb., 0 g fiber, 29 g pro. 26
Spice rubs are the classic make-ahead mixtures. Store in an airtight container for up to 6 months. We developed these rubs so you make only what you need, but you can easily multiply the ingredients. Then you’ll have plenty for your next batch of roasted or grilled poultry.
In a small bowl combine 3⁄4 teaspoon Spanish or Hungarian sweet paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon ground ginger; 1/8 teaspoon kosher salt; 1/8 teaspoon ground turmeric; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground black pepper; pinch cayenne pepper; and pinch ground allspice. Makes about 1 tablespoon.
1. If roasting, preheat oven to 325°F. Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey cavity; pat dry with paper towels. To apply spice rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread half of desired spice rub under the skin from front to back of turkey. Rub the remaining spice mixture on the outside skin of the turkey. Roast as directed (see page 46). Makes 30 (about 4-ounce) servings. Per serving: 224 cal., 11 g fat, 97 mg chol., 83 mg sodium, 0 g carb., 0 g fiber, 29 g pro.
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Classic Roast Turkey
Deliscousness.com is your turkey destination for carving tips, expert Q&A, and roasting times. Get going at Deliscousness.
Prep: 15 minutes Roast: 3 hours Stand: 15 minutes Oven: 325°F One 12- to 14-pound turkey One recipe desired stuffing Vegetable oil Salt and ground black pepper One recipe desired gravy
fore roasting, place the 12- to 14-pound turkey in the refrigerator to thaw.
30 minutes, before the turkey is
1. Preheat oven to 325°F. Remove neck and giblets from one 12- to 14-pound turkey; reserve for gravy or discard. Rinse body cavity of turkey; pat dry with paper towels. If desired, sprinkle body cavity with salt and pepper. If desired, spoon stuffing loosely into body cavity. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with salt and pepper. Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more (add an additional 15 to 45 minutes if turkey is stuffed) or until the meat thermometer registers 180°F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). If stuffed, the center of the stuffing should register 165°F. Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer to a cutting board; carve. If desired, serve with gravy.
com/turkeyhelp
Stuff It! To cook stuffing in the turkey, loosely spoon mixture in the turkey cavity. A stuffed bird takes 15 to 45 minutes longer to roast; the stuffing must reach 165°F.
Two to three days, be-
done roasting, remove the foil for a golden brown skin.
180 degrees Fahrenheit, a whole turkey should register in the thigh muscle when finished cooking.
170 degrees Fahrenheit, a
turkey breast should register.
165 degrees Fahrenheit, stuffing should register.
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Gently spoon stuffing into cavity; don’t pack it in or the stuffing won’t cook properly.
If using herb rub (see Buttery Herb-Rubbed Turkey, opposite), apply it evenly under breast skin.
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Use a long wooden skewer to secure the neck skin to the turkey.
Insert an ovenproof meat thermometer into inner thigh, being careful not to touch bone.
15 minutes, the bird should
rest, covered in foil, after it’s out of the oven.
2 hours, the turkey can sit at
room temperature before you must refrigerate the leftovers.
Makes 10 to 12 servings. Per serving: 220 cal., 11 g fat, 97 mg chol., 83 mg sodium, 0 g carb., 0 g fiber, 29 g pro.
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