Better Nutrition

1 lbs. sea salt 2 cups sugar 1 bunch parsley 3 fresh bay leaves 1 oz. fresh lemon verbena leaves 2 medium onions, peeled and sliced 2 garlic heads, halved horizontal­ly 6 Meyer lemons 2 gals. water 1 20- lb. Diestel Natural Turkey


Butter, Garlic, and Sage Turkey for Two.

Cooking for a smaller crowd? Skip the whole bird, and roast just a breast. One 6- pound bone- in turkey breast will feed two with leftovers. Make a paste of ⅓ cup softened butter, ¼ cup fi nely minced fresh sage leaves, and 4 fi nely minced garlic cloves. Gently loosen the skin from the meat and rub half the butter paste over the meat. Rub remaining butter paste over the skin. Arrange breast in roasting pan and add ½ cup water and ½ cup white wine. Cook at 325° F for 1 ½ – 2 hours.

Pomegranat­e- Glazed Spatchcock­ed Turkey.

Cut turkey time in half by spatchcock­ing, or butterfl ying, your turkey. Generally, you'll remove the backbone ( ask your butcher to do the honors), then lay the bird fl at, breast and skin- side up. To make the glaze, whisk together 1 cup pomegranat­e molasses, ½ cup orange juice, 4 minced garlic cloves, and ¼ cup Dijon mustard. Thinly slice 2 onions and layer on bottom of roasting pan; generously cover with rosemary sprigs. Place turkey on top of onion and rosemary, and cook at 425° F for about 1 ½ hours. During the last 15 minutes of cooking, brush half the glaze over the turkey. Finish cooking, then remove from oven and brush on remaining glaze.

Dry- brined Turkey with Apple and Fennel.

Brining— soaking a turkey in salted liquid— keeps fl esh moist, but it's messy and diffi cult. Dry- brining your bird by rubbing the skin with salt and herbs is a faster, simpler solution that, like traditiona­l brining, keeps the meat from drying out. Mix ½ cup kosher salt with 3 Tbs. fennel seeds, 1 Tbs. crushed red pepper fl akes, and ¼ cup brown sugar. Rub over turkey and refrigerat­e overnight. Stuff turkey with 1 quartered onion, 4 quartered fennel bulbs, 2 quartered Pulse salt, sugar, parsley, bay leaves, and lemon verbena together in food processor. Add seasoning mixture and remaining ingredient­s— except turkey— to large stockpot. Bring to a boil and remove from heat. Cool to room temperatur­e, and chill in refrigerat­or overnight. Remove neck and giblets, and wash turkey inside and out with cold water, pat turkey dry. Place turkey together with brine in container large enough to hold both. Weigh turkey down with heavy plate or two to fully submerge. Brine in refrigerat­or for 48 hours. Separate turkey from brine. Discard brine. Pat turkey dry, return to refrigerat­or uncovered, and allow to dry overnight. Roast turkey as desired.

per serving:

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