FRESH BAY LEAVES RECIPES

ROAST TURKEY WITH ORANGES, BAY LEAVES, RED ONIONS, AND PAN ...

Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan ... image

Active time: 1 hr Start to finish: 4 hr We think all turkeys are improved by brining (soaking in salted water), but it's a cumbersome process that few holiday schedules can accommodate. We found kosher turkeys, which are salted during the koshering process, to be just as flavorful and succulent as brined ones, without all the fuss. However, if you'd like to try brining, just stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty garbage bag, and soak turkey, covered and chilled, 10 hours. If you don't have room in your refrigerator, executive editor John Willoughby recommends brining in a large plastic cooler, using freezer packs to keep the water cool and replacing them as needed.

Provided by EPICURIOUS.COM

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 (12- to 14-lb) turkey (preferably kosher), any quills removed if necessary and neck and giblets (excluding liver) reserved for making stock
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 navel oranges, each cut into 8 wedges
3 small red onions, each cut into 8 wedges
5 bay leaves (not California)
3/4 stick (6 tablespoons) unsalted butter, melted
Pan juices from roast turkey
About 4 cups turkey stock (page 198)
1/3 cup all-purpose flour
Garnish: 4 roasted onions, each cut into 8 wedges (optional); fresh bay leaves (do not eat)


small metal skewers or wooden toothpicks; kitchen string

Steps:

Preheat oven to 425°F.
Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
Reduce oven temperature to 350°F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours). Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 180°F).
Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total. Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer. Pour stock through a fine sieve back into glass measure and discard onions.
Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes. Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
Serve turkey with gravy on the side.

BEST OF THE BAY RECIPES...OYSTER FRITTERS RECIPE - FOOD.COM

Best of the Bay Recipes...oyster Fritters Recipe - Food.com image

When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter– this is a typical (and delicious) recipe for oyster fritters.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 egg
1 cup milk
1 quart of shucked oyster, and their liquor
vegetable oil

Steps:

Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 – 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

Nutrition Facts : Calories 356.3, FatContent 9, SaturatedFatContent 3, CholesterolContent 174.8, SodiumContent 906, CarbohydrateContent 38.6, FiberContent 0.9, SugarContent 0.2, ProteinContent 28.2

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