Turkey
This is how I make my holiday turkey. It is a method I borrowed in part from my Uncle George and in part from Alton Brown. It seems odd, but trust me, it works. Once again I didn't get photos of the process, so you'll just have to trust me.
Holiday Turkey and Gravy
Nouns-
1 Turkey, preferably free range young hen, 1-2 lbs per person
For the Brine--
1.25 cups kosher salt
1 gallon apple cider
1/4 cup allspice berries
10 bay leaves
10 sprigs thyme
1/4 cup brown sugar
Ginger, fresh or candied
1/4 cup peppercorns
1 bag party ice
1 gallon water
For the Roasting-
1 stick butter
5 cloves garlic, peeled and partially crushed
3 sprigs rosemary
8 sprigs thyme
2 apples, sliced
2 onions, quartered
kosher salt
pepper
1 large paper bag, with nothing printed on it
olive oil
1 stapler
kitchen string
1 meat thermometer (it really is worth the $15 at Target to get the remote thermometer that you leave in the bird connected to the readout on the stovetop by a wire and beeps when you reach the temperature you have set... it is the bestest thing ever.
For the Gravy-
2-3 cups chicken broth
1 onion, quartered
Thyme and Garlic, optional
3 tbsp butter
3 tbsp flour
Verbs-
18 hours before you plan to roast your bird, get it ready to brine. Remove the neck, giblets and other unmentionables from the cavities and reserve them. DO NOT WASTE THEM, even if you think they are gross. You are right. They are. But, magic can be made from them. Rinse the bird. Thoroughly wash a cooler or other large waterproof receptacle. Fill it with the ice and water. On the stovetop, heat the cider and all remaining brine ingredients until bubbly and fragrant and all the salt is dissolved. Cool the liquid to room temperature and add to the cooler. Add the bird and additional ice or water if needed. Brine for 12-18 hours.
While you're brining, make some delicious turkey stock. Take the neck and other unmentionables and saute them in a saucepot in butter until brown. Then add the onion, thyme and garlic to the pot, and pour the chicken stock over the top. Simmer for at least an hour, preferably several. Strain and reserve the resulting liquid. NOW you may discard the yucky turkey bits.
When it is time to roast, preheat oven to 325 and remove the bird from the brine. Rinse and pat dry. In the microwave on low, heat the butter, a clove of garlic, a sprig of thyme and a sprig of rosemary until melted and fragrant. Position the bird on your roasting rack and loosely fill the cavity with the apples, onions, and remaining herbs and garlic. Loosely tie the legs together over the cavity and fold the wing tips under the body of the bird to prevent overcooking. Then, brush the melted butter over the entire bird. Once the turkey is coated with herb butter, liberally sprinkle with kosher salt. Here's where it gets weird: thoroughly oil the paper bag and put the turkey, roasting rack and all, inside the bag. Fold the ends of the bag over and staple shut. If you have a remote thermometer, position it deep in the breast with the cord coming out of the bag and staple the bag closed around the wire. Roast at 325 until the thermometer reads 165. Then, cut away the paper bag, making sure that the drippings go into the roasting pan or other container and are not wasted.
Set the turkey and roasting rack on a large cookie sheet or sheet pan to rest.
One the stovetop, you're ready to make gravy. Combine the butter and flour and saute until bubbly and golden brown. Pour in the turkey stock and whisk over medium heat until thickened. Pour in the drippings and whisk until combined. Season with salt and pepper if necessary. This is the best gravy ever.
Once your bird has rested, it is ready to carve and serve. (I then make more turkey stock out of the bones and use it for delicious soup, but that's another post.)
Happy Holidays!
Gratuitous cat photos
I am really enjoying taking pictures with my new iPhone. Here are a few of my cats and also my husband. Some of them have filters make it look like it's the 1970s. This is appropriate because my husband has a truly heinous mustache right now for Movember. I can't wait until the month is over and he shaves it. Until then, party like it's 1977.
Cranberry Sauce Public Service Announcement
Dear Readers-
I implore you to forego the canned cranberry stuff this holiday season and make your own cranberry sauce. Even if you are not a cook and don't normally go the "from scratch" route for your holiday meals, and even if you don't even like the canned cranberry stuff and were planning on skipping the red goo this year, give this a shot. You'll thank me. Cranberry sauce is literally the easiest thing to make on my whole holiday table, and it turns the meal bright and fancy, dresses up the sandwiches you'll make from leftover turkey, and generally makes life good.
I'm providing two recipes here, the basic stovetop cranberry sauce, which is basically what the canned stuff is trying to be, and my mom's cranberry relish, which is a simple raw relish that is probably the best turkey sandwich condiment ever invented. Fo' reals.
Cranberry Sauce: It really is this easy!
Nouns-
1 bag fresh cranberries, rinsed
1 cup water
1 cup sugar
Verbs-
Cranberry Relish
Nouns-
1 bag cranberries
1 cup walnuts
1 whole orange, seeded
1 cup sugar
Verbs-
Chop all ingredients in the food processor for several minutes until the consistency of pickle relish. Eat.
I implore you to forego the canned cranberry stuff this holiday season and make your own cranberry sauce. Even if you are not a cook and don't normally go the "from scratch" route for your holiday meals, and even if you don't even like the canned cranberry stuff and were planning on skipping the red goo this year, give this a shot. You'll thank me. Cranberry sauce is literally the easiest thing to make on my whole holiday table, and it turns the meal bright and fancy, dresses up the sandwiches you'll make from leftover turkey, and generally makes life good.
I'm providing two recipes here, the basic stovetop cranberry sauce, which is basically what the canned stuff is trying to be, and my mom's cranberry relish, which is a simple raw relish that is probably the best turkey sandwich condiment ever invented. Fo' reals.
Cranberry Sauce: It really is this easy!
Nouns-
1 bag fresh cranberries, rinsed
1 cup water
1 cup sugar
Verbs-
Put the nouns in a saucepan, maybe even stir them if you feel fancy. Bring to a boil and simmer until the berries pop. Remove from heat, cool and eat.
Cranberry Relish
Nouns-
1 bag cranberries
1 cup walnuts
1 whole orange, seeded
1 cup sugar
Verbs-
Chop all ingredients in the food processor for several minutes until the consistency of pickle relish. Eat.
Pre-Thanksgiving prep
The cheesecake is in the oven, the cranberries are popping in their saucepan, and turkey stock is simmering on the back burner. The turkey is soaking in brine and the house smells like heaven. Can't wait for friends and family to arrive tomorrow.
Best Mac and Cheese
I tried a new Mac and Cheese recipe today, which was risky because we had company for dinner and I generally don't like to experiment on guests in the kitchen (that is what my secret basement lab is for). But, this recipe sounded easy and got rave reviews, so I went for it.
Um, wowza.
This is a totally different thing from the other mac and cheese recipes I've made. Those all basically involve cooking and draining pasta, then making the sauce from a roux, milk and shredded cheese, then combining the pasta and sauce and baking. This is a one-pot, no draining concoction that is as creamy as any restaurant mac and cheese I've ever had. It's so thick and rich that a small helping feels like a decadent feast. It is, in a nutshell, my new mac and cheese.
The full recipe I used for inspiration is here: http://whiteonricecouple.com/recipes/cheese/stove-top-one-pot-macaroni-cheese-recipe/
However, as usual, I made some changes.
My version is as follows.
Alice's Magical One-pot Cheesy Noodles of Joy
Nouns-
4 cups milk (I used 1%)
1 lb pasta (I used orecchiette, and they stuck together a bit. Macaroni or cavatappi would probably be awesome)
2 cups shredded cheese or more if you feel like it (I used half gruyere, half sharp white cheddar)
6 slices turkey bacon, chopped
2 good-sized crowns of broccoli, cut into florets
1/4 tsp nutmeg
1/4 tsp dry mustard
1/4 tsp paprika
Optional-
1/3 cup panko breadcrumbs
1 tsp butter
Verbs-
In a medium to large pan, brown the bacon, then remove the bacon and reserve it. Steam the broccoli florets in the microwave and reserve those. Then, in the saucepan on the stove, combine the noodles, spices and milk. (I know! Weird! Trust me. I was distracted by a cute baby and didn't take photos of this on the stovetop, but take my word for it, this is a thing that works. Fo' reals) Bring the milk up to a gentle simmer over medium heat, stirring to separate the pasta. Gently (gently!) simmer the milk and pasta over medium low heat for about 15 minutes, stirring to be sure that milk doesn't scald on the bottom, the noodles don't stick together, and nothing curdles or boils. The mixture will thicken on its own and take on a creamy consistency. If it gets too thick, add a little more milk. When the pasta is tender, turn to low heat and stir in the cheese, bacon and broccoli, stirring to combine. Remove from heat. If you want, in another pan, gently fry the panko in the butter until brown and fragrant. Sprinkle over the top of the mac and cheese. Eat. Marvel.
Um, wowza.
This is a totally different thing from the other mac and cheese recipes I've made. Those all basically involve cooking and draining pasta, then making the sauce from a roux, milk and shredded cheese, then combining the pasta and sauce and baking. This is a one-pot, no draining concoction that is as creamy as any restaurant mac and cheese I've ever had. It's so thick and rich that a small helping feels like a decadent feast. It is, in a nutshell, my new mac and cheese.
The full recipe I used for inspiration is here: http://whiteonricecouple.com/recipes/cheese/stove-top-one-pot-macaroni-cheese-recipe/
However, as usual, I made some changes.
My version is as follows.
Alice's Magical One-pot Cheesy Noodles of Joy
Nouns-
4 cups milk (I used 1%)
1 lb pasta (I used orecchiette, and they stuck together a bit. Macaroni or cavatappi would probably be awesome)
2 cups shredded cheese or more if you feel like it (I used half gruyere, half sharp white cheddar)
6 slices turkey bacon, chopped
2 good-sized crowns of broccoli, cut into florets
1/4 tsp nutmeg
1/4 tsp dry mustard
1/4 tsp paprika
Optional-
1/3 cup panko breadcrumbs
1 tsp butter
Verbs-
In a medium to large pan, brown the bacon, then remove the bacon and reserve it. Steam the broccoli florets in the microwave and reserve those. Then, in the saucepan on the stove, combine the noodles, spices and milk. (I know! Weird! Trust me. I was distracted by a cute baby and didn't take photos of this on the stovetop, but take my word for it, this is a thing that works. Fo' reals) Bring the milk up to a gentle simmer over medium heat, stirring to separate the pasta. Gently (gently!) simmer the milk and pasta over medium low heat for about 15 minutes, stirring to be sure that milk doesn't scald on the bottom, the noodles don't stick together, and nothing curdles or boils. The mixture will thicken on its own and take on a creamy consistency. If it gets too thick, add a little more milk. When the pasta is tender, turn to low heat and stir in the cheese, bacon and broccoli, stirring to combine. Remove from heat. If you want, in another pan, gently fry the panko in the butter until brown and fragrant. Sprinkle over the top of the mac and cheese. Eat. Marvel.
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