8 minute read
Tastes
THE MAIN EVENT
Roasted turkey, stuffed turkey or not a turkey at all, these delicious Thanksgiving recipes will make your bird the star of the show.
OVEN ROASTED TURKEY
Yields 10 servings
INGREDIENTS
n▢15 lbs. whole turkey (save the gizzards to use for a gravy) n▢1½ cups unsalted butter, softened to room temperature n▢1 Tbs. olive oil n▢1 bulb garlic, divided use n▢3 lemons, divided use n▢¼ cup fresh parsley, chopped n▢¼ cup fresh sage leaves, divided use n▢3 sprigs fresh rosemary, divided use n▢3 sprigs fresh thyme, divided use n▢salt and pepper n▢2 yellow onions, chopped in half
DIRECTIONS
Preheat the oven to 325°F. Bring the top rack lower to allow the turkey to be put into the oven in the lower half of the oven.
After your turkey has come close to room temperature. Remove any gizzards inside the turkey cavity. Pat the entire turkey dry with a paper towel. The bird needs to be as dry as possible. Add turkey to a roasting pan with a rack.
In a small mixing bowl, add the butter, olive oil, 2 chopped garlic cloves, zest and juice from 1½ lemons, parsley, 2 tablespoons chopped sage leaves, 1 tablespoon chopped rosemary leaves and 1 tablespoon chopped thyme leaves. Mix ingredients well to create an herb butter.
Lift a little of the skin covering the breast and gently push your fingers under the skin of the turkey as far as you can without ripping the skin. It’s important to keep the skin from tearing so don’t rush this step.
Take half of the herb butter and stuff under the skin. Evenly spread the butter underneath the skin (this is why it’s important to keep the skin intact, you want to keep the butter inside adding moisture).
After that, take the remaining butter and spread all over the outside of the turkey, including the breasts, legs and wings.
Lift the bird and salt and pepper inside the cavity. Stuff the remaining lemon halves, onion halves, the rest of the herbs and garlic cloves (peeled and smashed) inside the turkey.
Tie the two legs together with kitchen twine. This step is optional if you don’t have any. It just makes for a prettier presentation after roasting but is not absolutely necessary.
Put the turkey into the oven, uncovered, and roast for 3¾ - 4¼ hours. The turkey will be done when the thermometer reads an internal temperature between 165°F-170°F (remember to insert the thermometer into the thickest part of the turkey without touching a bone).
Remove the turkey and make a tent out of foil to cover.
Allow the turkey to rest in its own steam for a minimum of 30 minutes. This is important to keep a nice moist turkey.
Carve, removing legs first, then the breasts (keeping them whole), then slicing after.
Turkey is a great source of lean protein that’s rich in B vitamins such as B6, B12 and niacin, as well as minerals iron, magnesium and zinc. As the familiar lyrics in the song by Simon & Garfunkel said, ‘parsley, sage, rosemary and thyme,’ these are great flavor enhancers with their own nutrient profiles that provide delicious seasoning without additional fat or salt.”
—Jackie Baumrind, registered dietitian, Nutrition Empowered, Norwood and Tenafly
STUFFED TURKEY BREAST
Yields 6 servings
INGREDIENTS
n 3 lbs. boneless turkey breast, skin removed n▢1 tsp. salt n▢½ tsp. pepper n▢2 Tbs. olive oil, divided n▢2 medium onions, divided n▢2 large cloves garlic, minced n▢2½ cups cubed day-old bread, or stuffing bread n▢½ cup dried cranberries, soaked in hot water for 1 minute and drained n▢½ cup chopped pecans, toasted n▢2½ Tbs. chopped fresh sage, divided n▢2½ cups chicken broth, divided n▢1 cup apple cider n▢3 Tbsp cider vinegar n▢1 tsp. cornstarch, dissolved in 1 Tbs. cold water
DIRECTIONS
Preheat the oven to 375°F.
Butterfly the turkey breast by slicing the meat horizontally, cutting almost to the other side. Open it like a book and place it between two sheets of plastic wrap. Pound with a meat mallet to a thickness of about ½ inch and season on both sides with salt and pepper.
Chop one onion and thinly slice the other onion into half-moons. In a large skillet, heat 1 tablespoon oil over medium heat and cook the chopped onion, stirring, until golden, about 8-10 minutes. Add the garlic and cook another minute. Add the bread, cranberries, toasted pecans, 2 tablespoons sage, and about ½ cup broth (stuffing should be moist, not wet). Cook over low heat for 2 to 3 minutes, then remove from the heat.
Spread the stuffing over one side of the turkey breast, leaving 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine.
Heat the remaining oil in a large Dutch oven over medium heat. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1½ cups broth, cover tightly with a lid or aluminum foil and roast in the oven for 45-60 minutes, or until an instant-read thermometer registers 165 degrees in the thickest part. Remove from the oven, transfer to a cutting board and cover with aluminum foil.
In the roasting pan set on the stove over medium heat, combine apple cider, remaining broth (½ cup), vinegar and 2 teaspoons of sage. Bring to a boil, and cook until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. Season with salt and pepper to taste.
Remove the twine from the turkey breast and cut it into slices. Serve with the gravy on the side.
Cranberries are high in vitamin C and antioxidants that boost your immune system, as well as ursolic acid, which has anti-cancer benefits. Instead of sugar-sweetened cranberries, make sure to get the apple juice-sweetened version.”
OVEN ROAST CAPON
Yields 8 servings
INGREDIENTS
n▢1 capon, 6 to 8 lbs. n▢½ small yellow onion, peeled n▢1 medium carrot n▢1 stalk celery with leafy top n▢4 to 5 sprigs parsley n▢2 cloves garlic, peeled n▢½ cup white wine n▢olive oil n▢salt and freshly ground black pepper n▢cheesecloth and kitchen twine
DIRECTIONS
Remove the capon from the refrigerator 30 minutes prior to cooking. Preheat the oven to 450°F and coat a roasting pan and rack with nonstick spray.
Cut the onion into 2 wedges and chop the carrot and celery into 3 or 4 pieces each. Place them in the center of a square of cheesecloth, add the parsley and garlic and gather up the edges to make a bag. Secure with kitchen twine.
Season the cavity of the capon with salt and pepper, then place the bag of aromatics inside.
Truss the capon by looping a length of twine under the tailbone and around the ends of the legs, cinching in the center to bring them together in front of the cavity. Fold the wing tips under and position the capon on the roasting rack.
Drizzle the capon with olive oil and use your hands to rub it in, being sure to get in between the legs and the body. Season liberally with salt and pepper.
Add the wine to the roasting pan along with enough water to bring the depth to about ½ inch.
Roast the capon for 30 minutes at 450°F, then lower the temperature to 350°F. Baste the capon with the pan juices and return to the oven.
Continue roasting, basting every 15 minutes, until an instant read thermometer placed in the thickest part of the thigh registers 165°F. Total roasting time (including the 30 minutes at 450°F) for a 7 lbs. capon should be about 2 hours (17 minutes per pound).
Allow the capon to rest for 15 minutes before carving.
Use those celery leaves! They are high in calcium, which is necessary for strong bones, as well as heart health. Calcium can help lower blood pressure and cholesterol.”
Pictured representatives of the Bergen County office from top left to right: John N. Visconi, Ryan P. Mulvaney, Salvatore A. Giampiccolo, Robert P. Donovan and Kelley M. Brogan; bottom left: Aliza L. Sherman, Nicole DiBello and Stephanie Lopez; not pictured: Nicholas P. Eliades, Mark H. Anania and John Maldjian.
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