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MAPLE-BOURBON-BRINED TURKEY RECIPE - TABLESPOON.COM - QUICK RECIPES & EASY RECIPE IDEAS - TABLESPOON.COM



Maple-Bourbon-Brined Turkey Recipe - Tablespoon.com - Quick Recipes & Easy Recipe Ideas - Tablespoon.com image

Go all out this holiday season with an unforgettable bird brined in a maple, bourbon and orange solution, brushed with a maple and bourbon glaze, then roasted to golden brown perfection. Thanks to an overnight brine, dry turkey won’t be an issue. One bite, and your holidays will never be the same.

Provided by Tablespoon Kitchens

Total Time 13 hours 15 minutes

Prep Time 45 minutes

Yield 14

Number Of Ingredients 17

16 cups cold water
3/4 cup kosher salt
3/4 cup real maple syrup
3/4 cup bourbon
6 (2-inch) strips orange peel
2 thyme sprigs
2 bay leaves
1 whole turkey, not prebasted (12 to 14 lb), thawed if frozen, neck and giblets removed
2 carrots, cut into 2-inch pieces
1 onion, cut into 8 wedges
1 orange, cut into 8 wedges
2 tablespoons melted butter
1/2 cup fresh orange juice
1/2 cup real maple syrup
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
2 tablespoons bourbon

Steps:

  • For brine, in 2-quart saucepan, heat 3 cups of the water, 3/4 cup salt, 3/4 cup maple syrup, 3/4 cup bourbon, the orange rind, thyme and bay leaves to simmering over medium heat. Cook and stir until salt is dissolved, about 6 minutes. Pour into large clean bucket or stockpot (noncorrosive), and let cool to room temperature, about 20 minutes. Add remaining 13 cups cold water.
  • Add turkey to brine mixture. If brine does not cover turkey, add more water. Cover and refrigerate 8 to 12 hours, turning once.
  • Heat oven to 325°F. Remove bird from brine, and rinse inside and out with cold water. Discard brine.
  • Place bird, breast side up, on roasting rack inside large rimmed baking sheet or roasting pan, and pat dry with paper towels.
  • Place carrots, onion and orange inside turkey’s cavity. Tuck wings underneath bird, and coat skin liberally with melted butter.
  • Roast turkey 3 hours to 3 hours 45 minutes.
  • Meanwhile, make glaze by combining orange juice, 1/2 cup maple syrup, the mustard and 1/2 teaspoon salt in 1-quart saucepan over medium heat, beating with whisk. Heat to simmering; cook 10 to 13 minutes, stirring occasionally, until thickened and reduced by about one-third. Remove from heat; stir in bourbon. Set aside.
  • In last 30 minutes of roasting, brush turkey with half of the glaze; roast about 15 minutes. Brush turkey with remaining glaze; roast about 15 minutes longer or until skin is deep mahogany, instant-read thermometer inserted into thickest part of thigh reads 165°F, and drumsticks move easily when lifted or twisted. Let turkey rest, loosely covered with foil, 15 minutes before carving.

Nutrition Facts : Calories 330 , CarbohydrateContent 10 g, CholesterolContent 190 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 48 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 1140 mg, SugarContent 9 g, TransFatContent 0 g

NEW YORK CITY BLACK AND WHITE COOKIES RECIPE - FOOD.COM



New York City Black and White Cookies Recipe - Food.com image

Look to the cookie. These cake-style cookies are a staple in New York City. Growing up we used to buy these all the time and you can still get them in every bake-shop in the city. They were made famous to the rest of the world by an episode of Seinfeld entitled "The Dinner Party". They are more like small cakes than crunchy or chewy cookies, and should be roughly the size of the palm of your hand, if not, bigger. These are great for taking to a potluck, or if you've got a wayward New Yorker around.

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1 1/2 cups icing sugar or 1 1/2 cups confectioners' sugar
1 tablespoon clear corn syrup
2 teaspoons lemon juice
1/4 teaspoon vanilla
1 tablespoon water (approx)
1/4 cup cocoa powder

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, baking soda and salt in medium bowl.
  • In small bowl or cup, mix together buttermilk and vanilla.
  • Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
  • Add egg to butter and sugar mixture, and beat until blended.
  • Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
  • Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
  • Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
  • Place on a cooling rack, and allow to cool completely before icing.
  • Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
  • Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
  • Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.

Nutrition Facts : Calories 402.6, FatContent 11.9, SaturatedFatContent 7.1, CholesterolContent 58.6, SodiumContent 328.4, CarbohydrateContent 71.8, FiberContent 1.9, SugarContent 47.7, ProteinContent 5

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