BRAISER VS DUTCH OVEN RECIPES

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ROASTED AND BRAISED TURKEY WITH COGNAC GRAVY RECIPE ...



Roasted and Braised Turkey with Cognac Gravy Recipe ... image

Provided by Nancy Fuller

Categories     main-dish

Total Time 4 hours 35 minutes

Cook Time 1 hours 25 minutes

Yield 12 to 16 servings

Number Of Ingredients 11

One 12-pound turkey, rinsed and dried
Kosher salt and black pepper 
3 tablespoons olive oil 
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup chopped fresh herbs (a mix of rosemary, sage, oregano and thyme) 
2 stalks celery, chopped 
2 leeks, chopped 
1 medium yellow onion, chopped 
1/3 cup flour 
1 cup cognac 
8 cups chicken stock or broth, plus more as needed

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the wings from the turkey and set aside on a baking sheet or large plate. Remove the legs and then separate the thighs from the drumsticks; place on the baking sheet. With kitchen scissors, cut along the ribs to remove the backbone from the turkey, leaving behind a full bone-in breast. (Alternatively, ask your butcher to cut the turkey into parts.)
  • Sprinkle the wings, thighs and legs with salt and pepper on both sides. In a large braiser or Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the wings, legs and thighs until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
  • Add to the pan 4 tablespoons of the butter, the celery, leeks and onions, and 2 tablespoons of the chopped herbs. Cook, stirring, until the vegetables have softened, 5 minutes. Add the flour, stirring until completely incorporated. Pour in the cognac and 4 cups of the chicken stock and bring to a simmer over medium heat. Return the seared turkey parts to the pan, skin-side up, without submerging them completely in the liquid. Reduce the heat to medium low, cover and cook until the meat is tender and easily pulls away from the bone, about 2 hours.
  • Meanwhile, rub the remaining 4 tablespoons butter over the skin of the turkey breast. Sprinkle with the remaining 2 tablespoons chopped herbs and some salt and pepper. Place the breast on a rack over a roasting pan and transfer to the oven.
  • Roast for 45 minutes. Add the remaining 4 cups chicken broth to the roasting pan and baste the turkey with the pan juices. Continue to roast, basting every 30 minutes and adding more chicken broth to the pan as needed, until the internal temperature reaches 160 degrees F, another 1 1/2 to 2 hours. Remove from the oven and transfer the breast to a cutting board. Let rest for 30 minutes, reserving pan juices.
  • Remove the wings, legs and thighs from the braising liquid and arrange them on a serving platter. Carve the breast and arrange it on the platter alongside the turkey parts. Add the reserved turkey breast pan juices to the braising liquid in the braiser and bring to a simmer. Season with salt and pepper, then strain the gravy and serve.

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Jan 12, 2022 · A Dutch oven is a form of metallic cookware, which essentially makes it the direct opposite of a slow cooker. While your slow cooker is a form of ceramic or porcelain cookware, your Dutch oven is primarily made from cast iron.. While Sunbeam is probably the most recognizable slow cooker manufacturer, the most recognizable name in Dutch …
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Nov 10, 2021 · Dutch Oven vs. Braising Pan . You can use a Dutch oven to braise foods, but note that it is different from a braising pan (braiser). Braising pans are rounder and shallower than Dutch …
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Nov 30, 2021 · The French Oven is a type of Dutch Oven; the main difference is that they have an interior enamel, which means seasoning is not required. This is why french ovens, are commonly reffered to as Enameled Dutch …
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Dec 07, 2021 · This single pot is from the same company that innovated the all-in-one Perfect Pan; this new design, too, is a multi-use cooking essential that replaces a stockpot, Dutch oven, saucepot, roasting rack, steamer, strainer and braiser…
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Mar 27, 2019 · Save up and buy a good enameled cast iron Dutch oven if you do a lot of braising. Clad stainless steel Dutch ovens don't have the weight, especially in the lid, to braise well. You …
From therationalkitchen.com
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stove/oven UX has been shit ever since they were first digitized. my first home had an analog-controlled electric oven: turn the dial to the temperature you want. every oven i’ve owned since uses …
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