contributors
Robin Asbell spreads
Turkey Tips n You could rest the turkey for longer than 30 minutes after cooking, depending on timing of your holiday meal. The turkey will stay warm for over an hour. n Estimate ½ teaspoon salt per pound of turkey for curing and at least a day in the refrigerator. n It takes a long time to defrost a turkey. Plan on 3 to 4 days in the refrigerator for a 12- to 15-pound turkey. n If you’re crazy for crispy skin, clarify the basting butter. This removes water from the butter and allows the butter fats to brown more easily. To clarify butter, melt it in a small pan and skim off the solids on top with a spoon. Continue simmering for 30 minutes on low, then strain the butter through cheese cloth. n If you do not have a roasting pan and V-rack, a sheet tray and flat cooling rack work well, plus the low sided pan lets more heat reach the sides and under the turkey, increasing browning and speeding up cooking time. n Stay involved as the turkey inches toward being done, checking temperature more frequently. You are trying to get right at the 165°F reading at the leg and thigh joint, but not over. The leg and thigh will taste fine at higher temperatures, but the breast will dry more with every extra degree of temperature. n Jacques Pépin, the famous television chef, recommends slitting the skin at the joint where the thigh meets the carcass. This allows a little more heat into the thigh, so that it will cook more evenly with the breast. It mars the turkey slightly, but this part of the turkey will mostly be hidden underneath. n If you’re squeamish about eating giblets in gravy, you can still get the flavor, and then strain gravy before serving. But give it a try. Gravy is the best part and giblets make it even better.
the word about how truly delicious and beautiful whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. Her latest book is “Plant-Based Meats.” She is also the author of “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta” and more.
Terry Brennan
is a photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight—I look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.”
Lara Miklasevics
began her food career on the other side of the camera, cooking at the re n ow n e d N ew Fre n c h Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. She prides herself on using her experience as a chef to make food as appealing on the page as it is on the plate.
Jason Ross
nutrition
INGREDIENTS PER RECIPE MAY VARY; NUTRITION INFORMATION PER SERVING ESTIMATE. BRINED TURKEY: CALORIES: 630, FAT: 29G (SAT: 8G), CHOLESTEROL: 305 MG, SODIUM: 1410 MG, CARB: 0G, FIBER: 0G, SUGAR: 0G, PROTEIN: 90G GIBLET GRAVY (WITH ABOUT 1 CUP OF TURKEY DRIPPINGS USED): CALORIES: 230, FAT: 19G (SAT: 8G), CHOLESTEROL: 105 MG, SODIUM: 400 MG, CARB: 4G, FIBER: 0G, SUGAR: <1G, PROTEIN: 7G
8 real food winter 2021
simmer on low for 5 to 10 minutes. 9. While the gravy simmers, put the pan used to cook the turkey on the stovetop on medium. When the pan is hot, and turkey drippings start to deepen in color, pour in the white wine. It should sizzle. Use a wooden spoon to scrape up bits of browning from the pan, and when the wine has nearly evaporated and the smell of raw alcohol has dissipated, pour in the remaining 2 cups broth (or if you have run out, substitute water or low sodium broth) to loosen the reduced wine. Strain this liquid into gravy, simmering on the stove. 10. Adjust gravy by adding water if it is too thick, or by simmering a little longer if it is thin. Taste the gravy, add salt and pepper if needed, and pour into a serving vessel. 11. Put the turkey on a platter, and if you are feeling like putting on a show, carve it tableside, spooning gravy over each plate. n
Molly Stevens
is a cooking instructor, writer and recipe developer. Her cookbooks include “All About Dinner” as well as the James Beard and IACP cookbook award winners “All About Braising” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Stevens’ recipes and articles have appeared regularly in a number of national publications. She lives in Vermont and travels the country to teach, cook and eat. Find out more about her writing and teaching schedule at mollystevenscooks.com.
TURKEY TIMER ADOBE STOCK / KRISTEN
wooden spoon until softened. Add the flour and quickly stir to distribute it and soak up moisture or butter. Cook, stirring constantly, for 2 minutes. Switch to a whisk and slowly add about 1 quart of the reserved turkey broth, whisking to avoid lumps. You should have a little broth left over to help deglaze the turkey roasting pan. Add the minced neck and gizzard to the gravy and
is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high-profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School.
