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JUST IN TIME FOR THE HOLIDAYS!

Sav ory NOVEMBER 15, 2013 ISSUE NO. 45

99 WAYS TO MIX & MATCH YOUR TURKEY

78 DECORATING TIPS FOR THANKSGIVING 33 DELECTABLE GLAZES 56 MOUTH WATERING RUBS

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What’s Inside:

2 Mix & Match Turkey

3 Classic Roast Turkey

4 Glazes

6 Herb Rubs

7 Spice Rubs

18 Decorating Tips

32 Rachel Ray’s Secret Family Recipes

56 Savory Sides

72 Desserts

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Mix & Match Turkey

Classic Roast Turkey 1 1

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The holiday turkey is always a sight to behold, but with these 12 brines, rubs, and glazes, you’re in for an extraspecial treat.

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12- to 14-pound turkey recipe desired stuffing (see below) (optional) Vegetable oil 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

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Prep: 15 minutes Roast: 3 hours Stand: 15 minutes Oven: 325°F

Salt and ground black pepper recipe desired gravy (see recipes, pages 5-6) 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 the bone.

Cover turkey loosely with foil. Roast turkey for 2 1 ⁄2 hours.

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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).

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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.

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.

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.

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Gently spoon stuffing into cavity; don’t pack it in

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Use a long wooden skewer to secure the neck

or the stuffing won’t cook properly.

skin to the turkey.

Turkey, page 6), apply it evenly

under breast skin.

inner thigh, being careful not to touch bone.

3. If using herb rub (see Buttery Herb-Rubbed 4. Insert an oven-proof meat thermometer into

CREDIT

By Jan Miller Photography by Andy Lyons Food Styling by Dianna Nolin 2

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SMOKY PEACH-PEAR GLAZE:

POMEGRANATE GLAZE:

HOT TODDY GLAZE:

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Glazes

Prep: 30 minutes •

WHY GLAZE?

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Rich glazes create that quintessential shine on the holiday turkey

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.

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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.)

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In a small saucepan combine 1 1 ⁄3 cups apple cider, 2 ⁄3 cup whiskey, and two 3-inch-long 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.

Makes 1 cup.

Makes 1 1/2 cups.

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-minute gravy making!).

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12- to 14-pound turkey recipe desired glaze If roasting, preheat oven to 325°F.

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Get going at BHG.com/turkeyhelp 4

use or discard.

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glaze during the last 20 minutes of roasting time.

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Rinse turkey cavity; pat dry with paper towels.

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Roast turkey as directed

(see page 3).

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After removing foil from turkey,

After removing from oven, brush turkey liberally with some

Remove neck and giblets from turkey; reserve for another

BHG.com is your turkey destination for carving tips, expert Q&A, and roasting times.

brush turkey several times with

of the remaining glaze.

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Serve with any remaining glaze.

Makes 30 (about 4-ounce) servings.

Per serving: 250 cal., 12 g fat, 97 mg chol.,

2 to 3 days

30 minutes

180° Fahrenheit

170° Fahrenheit 165° Fahrenheit

15 minutes

2 hours

HELPFUL TURKEY TIPS

before roasting, place the 12- to 14-pound turkey in the refrigerator to thaw. before the turkey is done roasting, remove the foil for a golden brown skin. a whole turkey should register in the thigh muscle when finished cooking. a turkey breast should register. stuffing should register. the bird should rest, covered in foil, after it’s out of the oven. the turkey can sit at room temperature before you must refrigerate the leftovers.

83 mg sodium, 5 g carb., 0 g fiber, 29 g pro.

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Herb Rubs FRESH & FAB Tucked tidily under the skin of the turkey, these fresh-herb 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.

Prep: 30 minutes

Spice Rubs

Prep: 30 minutes

ARUGULA-BASIL PESTO RUB:

SPICE IS NICE

DRY SPICE RUBS

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.

Spice rubs are the classic makeahead 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.

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12- to 14-pound turkey recipe desired spice rub

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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.

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SPICY CAJUN RUB:

HERBES DE PROVENCE RUB:

SPICED GINGER RUB:

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.

In a small bowl combine 2 teaspoons herbes 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.

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.

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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 4).

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.

Makes 1⁄3 cup.

FRESH-HERB RUBS

SAGE-HONEY BUTTER RUB:

1 12- to 14-pound turkey

Vegetable oil Salt

Ground black pepper 1 recipe desired

fresh-herb rub

• 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 4).

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 30 (about 4-ounce) servings.

Per serving: 243 cal., 13 g fat, 97 mg chol.,

Makes about 1 tablespoon.

Makes 1⁄2 cup.

CILANTRO-CUMIN RUB: 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.

109 mg sodium, 0 g carb., 0 g fiber, 29 g pro.

Makes 1⁄4 cup.

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Makes about 1 tablespoon.

Makes about 4 teaspoons.

Spruce up y our hol ida y turkey wit h t he s e c las s ic r ubs !

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