The Perfect Golden Turkey
A big, golden bird is often the centerpiece of a holiday meal, but that doesn’t mean it has to take the most work. The secret to roasting a turkey in a shortened time frame is to
cook it at a higher temperature than you might be used to. This offers benefits like giving you golden brown, crispy skin and keeping both the breast meat and dark meat moist—no basting required! You will have plenty of drippings to make your turkey gravy.
We do not recommend this high-heat roasting method for turkeys weighing more than 16 pounds. For turkeys weighing less than 14 pounds, start checking the temperature earlier than the instructions call for.
For a twist, add fresh herbs to your turkey like fresh thyme or even some fresh rosemary. Simply put some sprigs right into the bird’s cavity, along with a halved onion or any other aromatics you enjoy.
Spectacular Savory Sides
Cranberry Sauce with Roasted Shallots and Port
Makes 4 servings
Ingredients:
18 large shallots, peeled and quartered lengthwise through root end
1 tablespoon vegetable oil
5 tsp fresh thyme
5 tablespoons balsamic vinegar
1 tablespoon plus 1/2 cup sugar
1 2/3 cup ruby port
1/3 cup golden brown sugar
12-ounce bag of cranberries
1/4 cup raisins
1 tablespoon fresh marjoram
Directions:
Preheat oven to 400F.
Toss shallots with oil and 1 tablespoon thyme on a small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes.
Mix 1 tablespoon vinegar and 1 tablespoon sugar in a small bowl. Drizzle over shallots. Toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes.
Remove from the oven. Bring port, brown sugar, 4 tablespoons vinegar, and 1/2 cup sugar to boil in a heavy, large saucepan over medium-high heat until sugar dissolves. Add cranberries and raisins, then cook until berries pop, stirring occasionally, about 8 minutes.
Mix in marjoram and 2 teaspoons thyme. Mix in shallots. Transfer to bowl. Cover and chill overnight.
Serve cold or at room temperature.
Italian Sausage and Parmesan Cheese Stuffing
Makes 12 servings
Ingredients:
12 cups of 1/2 inch cubes of crustless country-style bread
2 tablespoons oil
1 pound Italian sweet sausage
8 ounce chicken liver
3 cups chopped onions
1 cup chopped celery with leaves
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh sage
1 cup grated Parmesan
1/2 cup raisins
1/4 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon pepper
2 eggs, slightly beaten
1 cup chicken broth
Directions:
Preheat oven to 350F.
Spread bread cubes on a large, rimmed baking sheet.
Bake until bread is dry, about 15 minutes.
Transfer to a large bowl and let cool.
Butter a 9x13 inch glass baking dish liberally.
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with the back of a fork. Add chicken livers and sauté until sausages and chicken livers are just cooked through, about 7 minutes.
Using a slotted spoon, transfer the sausage mix to a bowl with bread cubes. Add 1 tablespoon of oil to the same pan. Add onions and the next 4 ingredients: sauté until onions and celery are tender but not brown, about 10 minutes.
Add onion mixture to bread cubes. Stir in 1/4 cup Parmesan, raisins, parsley, salt, and pepper.
Mix eggs and broth into stuffing; transfer to baking dish.
Cover with foil and bake for 40 minutes. Uncover, sprinkle with 1/4 cup parmesan and bake until top begins to brown, about 20 minutes.
Creamed Corn Gratin with Fried Onion Rings and Bacon
Makes 12 servings
Ingredients:
1 1/2 cups of fresh breadcrumbs
6 bacon slices, chopped
1/3 cup flour
1 large red onion, thinly sliced into rounds
1/2 cup vegetable oil
10 green onions, chopped
2 tablespoons butter
1 large onion, chopped
8 cups of frozen corn
2 cups whole milk
1 cup cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne
1 cup grated Monterey Jack cheese
Directions:
Preheat oven to 350F. Spread breadcrumbs on a rimmed sheet and bake until lightly toasted, about 10 minutes.
Sauté bacon in a large skillet until crisp. Using a slotted spoon, transfer bacon to
paper towels.
Transfer 2 tablespoons of bacon drippings to a heavy pot and reserve for the creamed corn. Discard remaining drippings.
Place flour in a medium bowl. Sprinkle with salt and pepper. Separate onion into rings and toss in the flour to coat lightly.
Heat 1/2 cup oil in the same skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about two minutes per side.
Transfer onion rings to paper towels. Mix bacon, onion rings, breadcrumbs, and half of the green onions in a bowl. Sprinkle with salt and pepper.
Butter a 9x13 inch glass baking dish. Add butter to pot with reserved bacon drippings, and melt over medium-high heat. Add chopped onion and sauté until slightly golden and beginning to soften, about 6 minutes.
Add frozen corn and sauté about 5 minutes. Add milk and cream, then bring to a boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes.
Remove from heat. Stir in cheese and remaining green onions. Season with salt and
pepper. Transfer creamed corn to the prepared baking dish.
Preheat the oven to 350F and bake gratin for 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.
Broccoli Gratin with Mustard-Cheese Streusel
Makes 8-10 servings
Ingredients:
4 tablespoons butter
1/3 cup minced onion
2 large garlic cloves
1/2 teaspoon dry mustard
4 tablespoons Dijon mustard
2 1/2 cups fresh breadcrumbs
1 cup Parmesan cheese
12-13 cups of broccoli florets (3 pounds)
1/2 cup whipping cream
Directions:
Melt butter in a large skillet over medium-high heat. Add onion and garlic and sauté until onion is soft, about 4 minutes.
Mix in dry mustard and 2 tablespoons Dijon, blending well. Add breadcrumbs, sauté until crumbs are crisp and golden, stirring and pressing with the back of the spoon to separate, about 8 minutes.
Season with salt and pepper and allow to cool completely.
Mix in the 1/4 cup cheese.
Cook broccoli in a large pot of boiling, generously salted water for three minutes until crisp but tender.
Drain and transfer broccoli to paper towels, cool.
Preheat oven to 350F. Butter a 9x13 inch glass baking dish. Place broccoli in a large bowl.
Add whipping cream, the remaining 2 tablespoons Dijon mustard, and 1/4 cup
of cheese; toss to coat evenly.
Arrange broccoli in the prepared dish. Sprinkle streusel over it. Bake until broccoli is heated through and the streusel is browned, about 30 minutes.
