CHRISTINA FERRARA RECIPES

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CRISTINA FERRARE'S TURKEY RECIPE - FOOD.COM



Cristina Ferrare's Turkey Recipe - Food.com image

This will be the best turkey you ever have. I saw Cristina Ferrare making it on the Oprah Show. Oprah called it her favorite turkey. So I gave it a try and it was juicy and delicious. The cook time dose not include marination time. If you are making a larger/smaller turkey adjust cooking time and amount of marinade.

Total Time 6 hours

Prep Time 1 hours

Cook Time 5 hours

Yield 10 serving(s)

Number Of Ingredients 6

1 1/2 cups Dijon mustard
3/4 cup soy sauce
3/4 cup fresh lemon juice (do not discard lemon rinds)
1 (15 lb) free-range turkey
2 bunches fresh poultry herbs (sage, thyme, rosemary)
2 -3 cups hot water (or broth)

Steps:

  • To make marinade:
  • Combine ingredients in a bowl. Whisk until smooth and creamy.
  • Refrigerate till needed.
  • Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
  • It is very important that you pat it dry in order to get that nice golden turkey skin.
  • Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
  • Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
  • Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
  • Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
  • Pour the marinade over the turkey.
  • Allow to marinade over night.
  • Cover with foil and roast for 2 hours @ 350 C.
  • After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting.
  • Baste turkey and cover with foil.
  • Roast turkey another 30 minutes and repeat basting process.
  • Continue basting every 15 minutes until the thermometer reaches 180–185°, approximately 3 to 4 hours.
  • The constant basting is what gives the skin that lovely golden color.
  • Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.

Nutrition Facts : Calories 1131.9, FatContent 55.8, SaturatedFatContent 15.4, CholesterolContent 463.1, SodiumContent 2070.4, CarbohydrateContent 5.7, FiberContent 1.4, SugarContent 1.9, ProteinContent 142.9

CRISTINA FERRARE'S BODY-HEALING SALAD - THE DR. OZ SHOW



Cristina Ferrare's Body-Healing Salad - The Dr. Oz Show image

This filling salad recipe contains ingredients that enhance your overall health.

Provided by The Dr. Oz Show

Yield 2

Number Of Ingredients 14

1 small sweet potato (dark orange inside)
peeled and cut into 1/2-inch cubes 1 tbsp extra-virgin olive oil kosher salt 12 whole toasted walnuts 2 cups organic baby arugula 2 cups baby spinach
well washed 1 heirloom tomato
cored and sliced 1/4-inch thick 1 grapefruit
peeled and sectioned 1 ripe avocado
peeled
pitted
and sliced into 1/2-inch-thick pieces 2 carrots
peeled and sliced 1/4-inch thin 2 celery ribs
sliced 1/4-inch thick pieces 1 red onion
thinly sliced 1/2 cup red grapes
sliced in half 2 fresh figs
each sliced open lengthwise
optional cracked black pepper 1 tsp sesame seeds 6 mint leaves Asian citrus vinaigrette

Steps:

  • For the sweet potato:1. Preheat the oven to 350°F. 2. Drizzle 1 tablespoon of olive oil over the sweet potato and use your hands to coat the cubes. Add a pinch of kosher salt. Roast 20 to 30 minutes until the cubes are tender and have started to caramelize on the sides. For the toasted walnuts:1. Place walnuts in a cold, dry frying pan and turn the heat to medium. Shake the pan back and forth every few moments until they start to release their oil and turn slightly brown, 3 to 4 minutes.  For the salad:1. Divide the arugula and spinach between two plates.  2. Add 3 to 4 tomato slices on each plate. 3. Alternate 3 slices each of grapefruit and avocado on top of the greens. 4. Scatter the sweet potato, carrots, celery, onion, walnuts, grapes, and a fig (if you're using figs). 5. Sprinkle kosher salt, cracked pepper, sesame seeds, and mint leaves over top of salad. 6. For each serving, drizzle 2 to 3 tablespoons of the Asian citrus vinaigrette over the top of the salad. Serve. **Note: Calorie count does not include the 2 to 3 tablespoons of vinaigrette dressing.

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