Thanks­giv­ing picks up some fire and spice Roast turkey kissed with maple and smoke

Sun Sentinel Palm Beach Edition - - FRONT PAGE - By Louisa Chu Chicago Tri­bune

Tired of turkey? We have recipes for a dif­fer­ent, de­li­cious din­ner.

What is a tra­di­tional Thanks­giv­ing din­ner now, nearly 400 years after what his­to­ri­ans call The First Thanks­giv­ing? We think turkey and sides, ex­cept the wild tur­keys then were noth­ing like the But­ter­balls now, or even what our grand­fa­thers may have brought home from their fac­tory jobs for our grand­moth­ers to cook.

That’s what my ma­ter­nal grand­fa­ther, the great Frank Hugh, did. But my grand­mother Yok Ping let my Un­cle Eric roast the bird. He was Amer­i­can as all get-out and was even once crazily courted to be a young Chi­nese Elvis be­fore he joined the U.S. Army. But his Thanks­giv­ing tur­keys were rubbed with black bean and gar­lic sauce, then chopped up like Chi­na­town ducks. De­li­cious though dif­fer­ently tra­di­tional.

This year, after quite frankly what’s been one of the most di­vi­sive years in our life­times, we wanted a tra­di­tional Thanks­giv­ing, with a nod to in­dige­nous and im­mi­grant fla­vors.

For the turkey, I turned to our his­tory. Por­ing over archives, I was drawn to one of colum­nist JeanMarie Brown­son’s recipes but swapped maple syrup for brown sugar, then added a fin­ish of smoked salt, for a kiss of sweet­ness and fire.

For the side dishes, con­sider bring­ing other fla­vors to the ta­ble. Per­haps Brus­sels sprouts tossed with In­dian spices (cumin, cin­na­mon and co­rian­der), or roasted root veg­eta­bles fla­vored with soy and gin­ger. What­ever you de­cide, give thanks for not only the har­vest, as our an­ces­tors did, but the hope to imag­ine a happy Thanks­giv­ing 400 years in the fu­ture where our best tra­di­tions en­dure. Prep: 45 min­utes Brine: 4 hours or overnight Cook: 3 hours Makes: 12 to 14 serv­ings turkey, 13 to 15 pounds cup maple syrup cup coarse (kosher) salt cup bour­bon (op­tional) ta­ble­spoon crushed red pep­per large sweet onion, roughly chopped bunch pars­ley Peanut oil Salt and black pep­per Pan sauce: ta­ble­spoons bour­bon (op­tional) Smoked salt Cider vine­gar Re­move any neck and giblets pack­ages from turkey cav­ity. For brine, add 2 cups hot wa­ter, maple syrup and salt to a food-safe con­tainer large enough to hold the turkey. Stir un­til syrup and salt dis­solve. Add 2 cups cold wa­ter, ½ cup bour­bon and red pep­per. Care­fully place turkey in brine. Add enough cool wa­ter to cover turkey com­pletely. Re­frig­er­ate at least 4 hours or overnight. Re­move turkey from brine. Dis­card brine. Re­frig­er­ate turkey up to 2 days. For broth, put giblets and neck into a deep saucepan. Add about 3 cups cold wa­ter. Sim­mer, about 2 hours. Strain into a bowl. Re­move solids for snack­ing. Re­frig­er­ate broth for up to 3 days. Heat oven to 375 de­grees. Place turkey in large roast­ing pan, breast side up. Add some onion to turkey neck cav­ity, close loose skin over and tuck wings un­der back. Add re­main­ing onion and pars­ley to body cav­ity; close loose skin over. Rub oil all over, then sea­son well with pep­per and salt. Care­fully pour 2 cups of broth into pan. Roast, 30 min­utes. Re­duce oven tem­per­a­ture to 350 de­grees. Con­tinue roast­ing turkey, turn­ing pan as needed for even brown­ing. After about 2 hours, in­sert ther­mome­ter into thick­est part of thigh but not touch­ing bone. When turkey tem­per­a­ture reads 160 de­grees, in­crease oven tem­per­a­ture to 450 de­grees; roast un­til skin browns, about 10 min­utes. Care­fully re­move turkey to a cut­ting board; tent loosely with foil. Let stand about 15 min­utes; tem­per­a­ture will rise about 10 more de­grees, get­ting it above the rec­om­mended safe tem­per­a­ture of 165 de­grees. Mean­while set roast­ing pan with pan juices di­rectly on burn­ers. Heat to a boil while scrap­ing up browned bits at bot­tom of pan. Re­move onion and pars­ley from turkey. Care­fully blend into pan sauce with im­mer­sion blender, or chop well then add. Add re­main­ing broth only as needed. Re­duce un­til thick­ened as de­sired. Off heat, add bour­bon; sea­son with salt, pep­per and vine­gar to taste. Serve turkey with pan sauce, fin­ished with freshly ground black pep­per and smoked salt to taste.

507 calo­ries, 17 g fat, 5 g sat­u­rated fat, 276 mg choles­terol, 9 g car­bo­hy­drates, 74 g protein, 579 mg sodium, 1 g fiber


Roast turkey adds a bit of sweet­ness and fire (from maple and smoked salt), while the sides take on com­ple­men­tary spice notes.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.