Spice-Rubbed Turkey with Cognac Gravy
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- 2 tablespoons plus 1 teaspoon coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons whole black peppercorns
- 1 cinnamon stick, broken in half
- 2 tablespoons coarse kosher salt
- 1 1/2 tablespoons smoked sweet paprika (pimentón dulce)*
- 1 (18- to 20-pound) turkey; neck, heart, and gizzard reserved for giblet broth
- 5 cups (about) turkey broth
- 3/4 cup dry white vermouth
- 1/3 cup all purpose flour
Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes. Transfer to bowl; cool. Grind spices to powder in spice grinder. Transfer spice powder to small bowl; mix in salt and paprika. Place turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.
Let turkey stand 1 hour at room temperature.
Set rack at lowest position in oven and preheat to 450°F. Pour 1 1/2 cups turkey broth into pan with turkey. Reduce heat to 350°F; roast turkey 2 hours. Add 2 cups broth to pan. Roast 1 hour; pour 2 cups broth over turkey. Cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer.
Meanwhile, prepare giblet broth:
Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth. Cover and simmer 1 hour. Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard. Skim any fat from surface of giblet broth. Add enough turkey broth to giblet broth to measure 4 cups total. Remove meat from neck. Finely chop neck, heart, and gizzard.
Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
For giblet gravy:
Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.
Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits.
Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups giblet broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Mix in chopped neck, heart, and gizzard. Season with salt and pepper. Carve turkey and serve with gravy.
Spice Rubbed Turkey with Cognac Gravy
I made this turkey for Thanksgiving and it was a huge hit, everyone adored the flavor and it was super moist and juicy. This recipe will be repeated again and again. For those thinking that something might not look right with the picture, I roast my bird dark meat up as I find that roasting it that way produces a much moister and juicier bird.
*****Be sure to rub the turkey with the spice mixture at least one day if not two before roasting*****
1 (18- to 20-pound) turkey neck, heart, and gizzard reserved for giblet broth
5 TBS ground coriander
1 TBS ground cumin
1 TBS ground black pepper
1 tsp ground roasted cinnamon
2 TBS coarse kosher salt
3 TBS smoked sweet paprika
5 1/2 cups chicken broth
5 cups chicken broth
2 lbs turkey necks
1 cup dry white vermouth
1/2 cup Cognac
Salt & pepper to taste
Mix coriander, cumin, black pepper, cinnamon, salt and paprika together. Rinse and dry the turkey well. Then set the turkey on a rack set in large roasting pan tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of the turkey and spread the remaining spice mixture all over turkey skin tie legs together to hold shape. Turn turkey breast side down. Refrigerate uncovered for 24 to 48 hours.
Before roasting let turkey stand 1 hour at room temperature.
Set rack at lowest position in oven and preheat to 450°F. Pour 3 cups of chicken broth into pan with turkey. Cook for 20 minutes and then reduce the oven temperature to 350°F. Roast turkey 1 hour and then pour 2 cups broth over turkey. Continue roasting until thermometer inserted into thickest part of breast registers 161°F, about 1 hour longer.
Meanwhile, prepare giblet broth. Place the turkey necks as well as the reserved turkey neck, heart, and gizzard in medium saucepan add 5 cups chicken broth. Simmer 1 hour. Strain and then skim any fat from surface of giblet broth.
Once the turkey reaches temperature, transfer turkey to platter, tent loosely with foil and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
For giblet gravy: Skim off the fat from the surface of the pan juices. Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Sprinkle in about 1/4 cup of Wondra and whisk. As the pan juices start to thicken whisk in the giblet broth and bring to a boil. Add more Wondra if necessary until gravy coats the back of a spoon or to the gravy consistency you desire. Salt & pepper to taste.
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Gobble Gobble Cupcakes
Happy Thanksgiving week
and welcome to Mangia Mondays,
the weekly blog hop I co-host with the ever-fabulous Kristin of Delightfully Dowling!
Every week we are inspired and amazed at all the goodness you&rsquore all cooking up in your kitchens!
The week of Thanksgiving is, to me, the unofficial end of autumn. After this week we&rsquoll be in the throes of the Christmas season, so before we bid this season adieu, I thought I&rsquod highlight some Mangia Mondays recipes that truly capture the essence of fall, before getting to my Gobble Gobble Cupcakes.
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So let&rsquos get to it!
How about a Pumpkin Spice Latte with real pumpkin from Mo&rsquoBetta? YUM!
You know what would be delicious with that latte? These Autumn Spice Cookies from 3 Boys And A Dog! I&rsquod love to make these with the kiddos this week!
The rub on this Spice Rubbed Turkey with Cognac Gravy at Cook Lisa Cook really caught my eye. Even though I&rsquom not hosting Thanksgiving this year, I&rsquom definitely going to make this for a Sunday dinner this winter!
A couple weeks back Tracey at The Kitchen Is My Playground shared Maple-Mashed Sweet Potatoes with a bruleed topping &ndash ohmygoshthatsoundssogood.
How about rounding out your Thanksgiving meal with homemade Cranberry Sauce? This recipe from Coupon Cookin&rsquo includes mandarin oranges and sounds soooooo good&hellip..and much more appetizing than the gelatinous stuff in the can! How yummy in a post-Thanksgiving turkey sandwich, or served over biscuits as dessert!
Many thanks to these creative bloggers and chefs for these great fall recipes, and to everyone who links up each week to share recipes, kitchen tips and tricks or restaurant reviews. I&rsquom so THANKFUL for the opportunity to get to know and be inspired by you!
Now before you head off, here is a fun little activity to keep the kiddos occupied while you get ready for your Thanksgiving feast!
They did such a great job with the turkey placecards for the Thanksgiving table the next day&hellip.
- 2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
- salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 8 sliced fresh mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pinch salt
- ½ cup tomato sauce
- ⅓ cup Marsala wine
- 1 cup chicken broth
- 2 teaspoons chopped fresh oregano
- 1 ½ tablespoons chilled unsalted butter, cut into cubes
Season beef medallions with salt and pepper to taste and set aside.
Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
Reduce heat to medium cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
Mix in tomato sauce cook and stir until tomato sauce thickens, about 5 minutes.
Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil cook and stir until broth mixture has reduced by half, about 5 minutes.
Reduce heat to low and return beef to broth mixture simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
Tuesday, November 22, 2011
First and third homeowners play
Almost 70 years ago my grandfather built a doll house for my Mother which she played with as a little girl, then I enjoyed it growing up and now Maisie is the third generation to play with the same house.
Yesterday the first and third little girl owners of the doll house played together.
Are you prepared for Thanksgiving? For some reason I’m just not feeling it this year. I think between my recent bout of pneumonia, Maisie’s recently diagnosed food allergies, spending hours researching recipes, reading every label in the stores, trying recipes to find a new way of cooking and feeding Maisie that’s safe and enticing for her, along with just general busyness, insomnia and feeling run down…well I guess it’s no wonder that I’m not in the holiday mood. I did though get my act together enough to buy a turkey and get the spice rub on it so that it will be ready to cook on Thursday. Since it’s just the five of us, Maisie, Eammon and I along with my parents, it’s going to be very simple, easy, all safe for Maisie and no fuss…but it will still of course be delicious so no worries there. Just like last year I’m serving Spice Rubbed Turkey with Cognac Gravy so I know the turkey will be wonderful. Click on the picture to be taken to the recipe.
Monday, December 26, 2011
Crockpot French Onion Soup
One of the wonderful meals that I remember having when I was growing up was French Onion Soup. I always loved the taste of it and try to make it once in a while now that I'm all grown up! :) I found this recipe when I was assigned this blog for Secret Recipe Club and it was one of the two that I actually made before that posting date. It was super easy and tasted wonderful!! Now, if only I could turn my kids onto nothing but soup and broth we would be having this quite often! Guess it's an acquired taste.
Crockpot French Onion Soup
(recipe found at www.iwasborntocook.blogspot.com)
3 onions, sliced
3 tablespoon butter
3 tablespoons flour
1 tablespoon worcestershire sauce
1 teaspoon sugar
1/2 teaspoon pepper
2 (32 ounces) containers beef broth
Turn crockpot on high, add butter and let melt. Add onions, cover and cook for 45-50 minutes until they have caramelized. Mix flour, worcestershire, sugar and pepper in a bowl. Slowly add mixture, along with broth, to crockpot, stirring well while adding. Cover and cook on low 6-8 hours or on high for 3-4 hours. Top bread with cheese and toast for about 20 minutes at 250. Pour soup into bowls and top with bread slices.
Spice-Rubbed Turkey with Cognac Gravy - Recipes
Last Friday I took Maisie in for her yearly physical and while the doctor said she was doing great and she’s healthy, strong and growing along her percentile curve she was concerned about Maisie’s allergies. We have never had Maisie tested for allergies and I guess that it was always assumed that she had pollen allergies but lately pollen counts are at almost zero and Maisie is still suffering. So last Friday they drew blood and today the doctor called with the results and that’s why I need your help. Maisie’s tests showed that she didn’t have any pollen or environmental allergies but that she is allergic to egg whites, milk and wheat. Just frikkin great because that accounts for all her favorite foods.
It’s ironic because just yesterday I posted that Maisie eats Nutella on wheat bread almost every morning and now there is nothing in that sentence which she can have as obviously the bread has wheat and Nutella contains milk[email protected]!!
Maisie’s favorite foods are pasta, cheese, Nutella, eggs and dumplings and it’s from the cheese, Nutella, eggs and dumplings where she gets most of her protein as she’s not a huge meat eater. So my dear helpful readers I need your help with food options for my girl as I have no idea what to feed her now that I need to remove egg whites, milk and wheat from her diet and I’m freaking out! Truly, anyone who has experience with this I would appreciate your comments.
In other food related news, I still have to plan my Thanksgiving menu but just haven’t had time to think about it yet. I do know that we are going to have Spice Rubbed Turkey with Cognac Gravy, the same turkey as last year as it was freaking amazing and I don’t even really care for turkey but I’m looking forward to having this one again. Past the turkey I just don’t know yet but I’ll figure it out. If you’re still looking for a fabulous turkey recipe, just click on the picture to be taken to the recipe.
Soy milk is very high in protein and is dairy free, as is almond milk which has slightly lower protein content but does provide other vitamins. The unsweetened vanilla almond milk is pretty easy on the palate.
There are a couple of gluten-free flour blends that bake really well I like Authentic Foods Multi-Blend Flour which is good for baking and also for making your own pasta. We use eggs in our pasta dough but I think there are a few egg substitutes out there that bake pretty well.
As for the nutella - you can easily make your own dairy free nutella and still get the protein from the nuts!
Hope that helps! I've avoided gluten/dairy for years and it definitely gets easier after the first few months!
Oh my dear friend, I've been where you are right now! We kept Linlee gluten and dairy free for close to two years. (Except she could have egg whites.) The wheat free pastas are fine (although I don't know if they include egg). You can use rice noodles with any sauces you make. You'll also be using rice a lot. Gluten free is so common now that most grocery stores have a section. There are also entire gluten free stores around. They'll have pizza crusts, rolls, bagels, even doughnuts - but they may include egg. You'll have to experiment with which type of gluten free bread Maisie might like, or bake your own. There is a soy cheese out there, although I never found it. Linlee lived on peanut butter and fruit, pretty much, but I'm sure Maisie will be great at eating chicken and meat, unlike Linlee. Experiment with which milk substitute Maisie might like, soy, rice or almond milks. (The chocolate almond milk is yummy.) You'll need to buy a dairy free margarine. Shoot, I hav so many thoughts for you I'm going to work on an email. This new way of eating will be a challenge, but you can do it!
El famoso pavo
El pasado día de Acción de Gracias me tocó preparar el pavo y el postre para la cena. Queríamos hacer un pavo distinto así que unos días antes comencé a buscar recetas. Encontré una que me encantó para el relleno y el glaze y otra para adobarlo. Los resultados no se hicieron esperar y no ha habido alguien que de ese pavo comió que no me haya dicho lo rico que quedó y hasta preguntarme cuándo lo prepararé nuevamente…
Acá comparto la experiencia y la receta por si alguno quiere prepararlo algún día.
El día antes, conseguimos todos los ingredientes y preparamos un corn bread y adobamos el pavo. La receta que seguimos es de Paula Deen y pueden verla acá, en inglés: http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe/index.html
El pan quedó delicioso y su olor impregnaba toda la casa. Mientras se horneaba procedí a adobar el pavo utilizando como referencia una receta que conseguí en epicurious.
- 2 tablespoons de cilantro fresco
- 1 1/2 teaspoons comino
- 1 1/2 teaspoons whole black peppercorns
- 1 teaspoon de canela
- 2 tablespoons de kosher salt
- 1 1/2 tablespoons de sweet paprika o pimentón dulce
- 1 pavo de 18 a 20 libras
Agarras los primeros cuatro ingredientes y los tuestas en un sartén a fuego mediano por 5 minutos. Luego transfieres a un bowl y agregas la sal y el pimentón dulce. Ese será el adobo del pavo. Soy una maniática de la higiene mientras cocino, en especial con las aves, así que con guantes en manos procedimos a adobar el pavo por todas sus partes, en la cavidad de adentro, entre el pellejo de la pechuga, etc… Lo chulo de esta receta es que el pimentón hace que el pavo se vea rojo y hasta facilita el adobarlo porque es obvio si has pasado por el lugar o no. Una vez completado el proceso, se tapa el pavo y se coloca en la nevera toda una noche.
Para estas horas, ya el cornbread estará listo y puedes esperar al otro día para continuar preparando el relleno.
Para el relleno y el glaze utilicé como referencia una receta de Tyler Florence que prácticamente seguí al pie de la letra excepto para el glaze.
1 1/2 tasas de higos picados
1/4 tasa de miel
2 tablespoons jugo de limón
3 tasas de agua tibia
Aceite de oliva extra-virgen
2 cebollas grandes, picadas finamente
1 tablespoon hojas frescas de romero
1/2 libra de sweet Italian sausage, removido de la envoltura (lo conseguí en la Hacienda)
5 tasas de cornbread
Kosher salt y pimienta negra fresca
2 huevos grandes, batidos
1/2 tasa de heavy cream
1/2 a 1 tasa de chicken or turkey stock
1/2 cup balsamic vinegar
Hay que re-hidratar los higos, así que en un bowl grande se combinan los higos con la miel y el jugo de limón. Se le echa el agua, se cubre con un plastic wrap y se deja descansar por 25 minutos hasta que los higos estén suaves y tiernos. Luego, vacías el líquido pero lo guardas porque se utiliza para el glaze.
Mientras tanto, se calienta un poco de aceite de oliva a fuego mediano y se saltean las cebollas con el romero. Cuando estén transparentes se añade el Italian sausage y se sigue salteando hasta que esté listo, entre 10 y 12 minutos. Cuando todo esté listo, se mezcla en el bowl con los higos, se añaden los pedazos del cornbread y se sazona a gusto con sal y pimienta (yo le eché un poco de pimienta cayenne para que fuera más suave.
Hay que mezclarlo bien chévere. En otro bowl, se baten los huevos con el heavy cream y media tasa del chicken stock. Ese líquido se le echa al cornbread. Se le puede echar un poco mas de stock si se siente seco el relleno. Hay que mezclarlo todo súper y ahí se procede a rellenar el pavo.
Ya debes ir pre-calentando el horno a 350 grados. Y una vez listo, se coloca el pavo. Puse el timer por dos horas. Ahí lo cambié de lado para que quedara parejo. Mientras tanto puedes ir preparando el glaze.
En una olla pequeña echas el líquido de higos y a fuego mediano lo dejas que simmer (casi a punto de hervir pero sin burbujas) para reducirlo. Se añade el vinagre balsámico hasta que se forme un syrup. La receta dice que esto pasa en 12 minutos, a mi me tomó más de 45 minutos. El secreto del famoso pavo fue que le añadí dos cucharadas de Cognac y 3/4 tasa de Vermouth al glaze. Una vez se forma el syrup, se le echa la mantequilla, se revuelve bien y cuando falten 20 minutos para que el pavo esté listo (el pavo se debe tardar unas 4 horas en estar listo) se le echa el glaze por encima.
La receta original la pueden encontrar aquí: http://www.foodnetwork.com/recipes/tyler-florence/fig-glazed-roast-turkey-with-cornbread-stuffing-recipe/index.html
Les digo, el pavo quedó espectacular y el relleno divino. ¡Buena suerte y buen provecho!
Turkey à l’Orange
2. In small bowl, combine 3 tablespoons salt, pepper, 1 tablespoon rosemary, 1 tablespoon thyme and garlic powder. Sprinkle 2 teaspoons seasoning mixture inside turkey cavity. Squeeze juice from oranges inside turkey cavity place orange halves inside turkey cavity. Rub turkey skin with butter sprinkle remaining seasoning mixture over butter. Place turkey in roasting pan on top of neck and giblets.
3. Roast turkey 30 minutes or until outside is browned. Reduce heat to 225°. Roast 3 hours longer or until thermometer inserted into thickest part of thigh reads 165°, rotating turkey halfway through roasting time. Transfer turkey from roasting pan to cutting board and let stand 20 minutes before carving.
4. Meanwhile, skim fat from roasting pan. Place roasting pan with drippings over medium heat. Add broth and cognac, and heat to simmering. Cook 15 minutes. Strain sauce through fine-mesh strainer and return sauce to roasting pan. Heat sauce to simmering and stir in orange juice concentrate and remaining 1 teaspoon salt and 1 tablespoon each rosemary and thyme. In small bowl, whisk together water and cornstarch whisk into sauce, heat to boiling and boil 1 minute. Remove roasting pan from heat. Remove and discard oranges from turkey cavity. Slice turkey and serve with sauce.
Approximate nutritional values per serving:
447 Calories, 20g Fat (7g Saturated), 165mg Cholesterol,
2044mg Sodium, 16g Carbohydrates, 1g Fiber, 46g Protein