[B]TURKEY ROASTED TO PERFECTION[/B] -

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Registered: June 13, 2006
Posts: 169

	Nov 14, 2008 at 08:22 PM	Reply with quote	#1

TURKEY ROASTED TO PERFECTION + FOOL PROOF DRESSING Brines for Turkey, Capons, and Roaster Chickens: Preparing and Roasting Brining large birds as a prelude to roasting produces a juicy, rich tasting and pleasantly seasoned endpoint. This method, finding popularity at the turn of the third millennium, provides a welcome change from the often-dried overcooked “holiday” turkey projects so commonly compelled to be produced for Thanksgiving and Christmas dinners by American Moms wherever they may be. The birds: Whole turkeys, turkey breasts -- both on the bone, or boned, rolled, and tied -- may be brined -- as can leg-and-thigh pieces which are also available in today's supermarkets. Fresh turkey is touted as "being better", but in point of fact, frozen turkeys are easier to find in supermarkets and if thawed correctly, they are indistinguishable from their fresh-killed cousins. Look for frozen birds, which are cryo-vaced, or vac-packed birds which are less likely to be freeze-burned and are easier and less messy to thaw (rather than loosely bagged frozen products). Proper thawing is best done by immersing the whole frozen bird into cool water so that it is fully covered. This may require a large tub or utility sink and depending on the size of the bird may take overnight to thaw. The Brine(s): I. Plain saline brine: 2 cups kosher salt 2 gallons cold water II. Sweetened saline brine: 2 gallons cold water 1 cup kosher salt 1 cup brown sugar III. Seasoned (This brine is especially formulated for turkey, and the old adage' "if it grows together; it goes together", certainly holds true regarding the fact that rosemary and bay leaves marry extremely well with Turkey. 2 gallons cold water 1 cup kosher salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs of fresh thyme 4 or more sprigs of fresh rosemary 4 or more fresh Bay leaves To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean heavy plastic bucket, a large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the optional oranges, lemons, thyme, bay leaves, and rosemary. Note: if you happen to have a VERY large turkey and need more brine than the recipe above, use 1⁄2 cup salt and 1⁄2 cup brown sugar for every gallon of water. To Roast Large Birds: Lean fowl such as chickens and turkeys (cf. ducks and geese) require careful attention and frequent basting in order to achieve a stellar endpoint. Using a cloth shroud well sopped in the stock and melted butter as well as the roasting juices that are produced as the turkey cooks, is a masterful way of guaranteeing magazine-cover results. [The cloth will become very dark - almost black during the total cooking time. It is important that basting occurs regularly every 20 minutes or so during the entire roasting time. A WORD ABOUT RESTING AND CARVING: IT IS VERY IMPORTANT THAT THE BIRD BE ALLOWED TO REST AT LEAST 30 MINUTES BEFORE CARVING! AND THAT JUST BEFORE THE BIRD IS TO BE CARVED THAT A THOROUGH FINAL BASTING TAKE PLACE SO THAT THE (MAHOGANY-COLORED) SKIN WILL NOT STICK TO THE SHROUD WHEN IT IS REMOVED! - 2 whole lemons cut into quarters, or sliced depending on the cut of chicken used - 4 quarts brining solution (See above recipe) Compound Butter of choice: - 3/4 lb softened butter - 2 cloves garlic, crushed - salt, pepper, and additional flavorings, such as finely minced fresh rosemary leaves to be incorporated into for the compound butter - 3 or more cups of chicken or vegetable stock (for basting) [adding a few dried cêpes to the stock will provide an additional flavor fillip which certainly pairs especially well with turkey.] - Sufficient cheesecloth or a very clean, well-rinsed tea towel so to shroud the bird. 1. Preheat the oven to 375-400 degrees F. 2. Prepare a compound butter of your choice 3. Brine the chicken overnight (See footnote1 next page for recipe and instructions) 4. Place the lemons, the thyme and garlic in the cavity of the chicken, capon, or turkey. 5. Using a tip-less pastry bag, carefully pipe the compound butter under the skin of the chicken from the neck end of the bird. Do NOT insert from the pointed end of the breast) 6. Truss the chicken and place onto a roasting rack. 7. Place into the pre-heated oven and roast for about 10 to 12 minutes per pound, basing every 15 minutes with softened or melted remaining compound butter. 8. Remove from oven and allow to rest for 10 or 20 minutes before carving. Baste generously with lots of the cooking juices and basting liquid and carefully loosen and remove and discard the shroud. "Stuffed" holiday birds hardly EVER yield enough stuffing (a.k.a. "filling" or "dressing") to provide enough portions for all the guests usually gathered for such occasions. Accordingly Viennese Serviettenknödel can be made and cooked several days ahead refrigerated then re-boiled, sliced and plated just before serving with plenty of turkey gravy! Napkin Dumplings, aka Serviettenknödel [Recipe makes one dumpling which when sliced yields 8 ample servings] This is but one variety of Bread Dumplings so popular in Germany, Austria, Czechoslovakia, and other “Bohemian” countries. Napkin dumplings, attractively dressed in clean fresh linen, are served in the best of restaurants throughout this gastro-geographic “Dumpling Belt.” Indeed, Serviettenklödel are in my opinion, the very paradigm of all gravy-mops. - 8 cups day-old crusty French, Italian or Viennese bread cut into 1⁄2 to 3/4-inch cubes - 1/4 cup melted butter - 1 to 1&1⁄2 cups milk - 1 cup of 1⁄2-inch cubes of double-smoked Kaiser speck - [May substitute 4 strips of “regular” bacon cut into 1/4-inch strips.] -2/3 cups room temperature butter -3 egg yolks plus 1 whole egg - 1 tablespoon chopped fresh parsley - 1⁄4 teaspoon freshly cracked black pepper - q.s. Salt to taste - 1 cup flour - (Optional: 2 teaspoons chopped sweet Marjoram) - (Optional: 1⁄4 cup chopped and sautéed onions) 1. Spread the bread cubes evenly onto a baking sheet. Using a pastry brush, sprinkle the melted butter onto the bread cubes and toast them in a 325°F oven for about 12 -15 minutes, tossing them occasionally until they are an even deep-golden brown. 2. Fry the bacon until cooked but not too crispy. Drain, set aside bacon, and reserve 1⁄2 cup of the drippings. 3. Place the bread cubes into a large mixing bowl and toss them while adding the milk. 4. In a second mixing bowl (Kitchen Aid mixer), beat the softened butter and reserved 1⁄2 cup of drippings with the egg yolks and whole egg until light and fluffy and lemon colored. THIS IS AN IMPORTANT STEP. PREPARING THE BEATEN-TOGETHER EGGS AND FATS LIKE THIS IS CRITICAL TO THE SUCESS OF THIS DISH. 5. With clean hands, mix together the bread cubes, herb(s), bacon, and seasonings, with the beaten egg/butter mixture. At the same time gradually incorporate the flour into the mixture. Do not overwork. 6. Bring to a boil a quantity of salted water in a pot or fish poacher large enough to accommodate the dumplings. Use 1⁄2 cup of salt per gallon of water. 7. Butter one side of an 18 to 20-inch piece of heavy-duty aluminum foil. Place the dumpling mixture down the middle of the foil to produce a log about 12 to 14 inches long and 3 to 4 inches in diameter. 8. Form and tightly roll the foil around the mixture to form a log-shaped dumpling. Using butcher’s twine, tie dumpling at 2-inch intervals along the length of the dumpling Twist or fold the ends and carefully place into the boiling water. 9. Cook at a slow boil for one hour. Remove the dumplings and allow resting for five or ten minutes. 10. Remove the aluminum foil and slice with a very sharp knife into 3⁄4-inch rounds. Serve with gravy.
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Renee

Registered: Oct 22, 2007
Posts: 2

	Nov 21, 2008 at 03:11 PM	Reply with quote	#2

Dear Fritz thanks so much!! my mom can't make it down this year and I am on my own! This is exactly what I needed. My mother always brined her turkey- but she never called it that. She called it "soaking" - and it was always "him" when we talked about the turkey. I always wondered why her turkeys were always so much more moist that turkeys cooked by others. She spent hours soaking and plucking the tiniest feathers out and cleaning out all of the blood. Of course, she never wrote anything down- so this is why your recipe will really do the trick. Now- if only anyone could figure out the details of her stuffing.............. Love Renee
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Chef

Moderator
Registered: June 13, 2006
Posts: 169

	Dec 14, 2008 at 08:43 PM	Reply with quote	#3

Of course Moms are always right; however, my advice is that you DO NOT stuff the bird ! Re-read my recipe again and make Serviettenknödel instead. They are great also with roasted Pork and pan-deglazed pork gravy. Cooked servienttenknödel can be frozen in their aluminium skin then defrosted and reheated by reboiling or simply slice them into one-inch thick rounds and sauté the slices in butter or oil or lard or "whatever floats you boat"). So make a several of them... although don't freeze them until after all the left-over Thanksgiving turkey is gone. You will find Serviettenknödel to be a deliciously addictive and wonderful way to make, cook, and serve "Stuffing" (also known in some PA counties as "Filling." IF YOU MUST "Stuff your Bird, do it sparingly, that is, "loosely" using only some leafy celery-top stalks cut into 3 inch pieces along with parsley and some favorite herbs (rosemary is a natural marriage with turkey [The old adage is: "If it grows together, it goes together!"] After the turkey is "done" remove the bouquet of celery et al. and proceed with your Thanksgiving Dinner.
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