KOSHER TURKEY RECIPES

Steps:

• Garlic Schmaltz: 1. Preheat oven to 375°F.  2. Slice ¼ inch off the top of a head of garlic, exposing the tops of the cloves inside. Drizzle cut garlic with 1 tablespoon evoo, and wrap in foil. Roast at 375°F for 35 to 45 minutes, or until the garlic is lightly browned, soft and very fragrant.  3. Squeeze garlic from the bulbs and mash it with a fork. Stir poultry fat (see: how to render poultry fat) into mashed garlic, then add herbs. 4. Chill mixture for 2 hours or overnight. Garlic schmaltz can be frozen for up to 2 months. Turkey: 1. Preheat oven to 375°F. If using an Heirloom Turkey, like one from Grow & Behold, preheat oven to 325°F.  2. Place celery, carrots, and onion in the bottom of a large roasting pan. 3. Pull out neck and giblets. Reserve. Place turkey in a roasting pan (on top of rack, or if no rack, on top of vegetables). Rub turkey with salt and pepper on the outside and in the cavity. Tuck wings underneath the turkey. 4. Stuff cavity with orange, onion, rosemary, thyme, and garlic. Tie legs together with butcher’s twine. 5. Generously rub turkey all over with garlic schmaltz. Save some for basting during cooking. 6. Roast turkey and neck at 375°F, basting occasionally with garlic schmaltz, for 3½ hours, or when a thermometer inserted into the thigh registers 170°F. Start checking the temperature at 3 hours. Remove from oven, and tent turkey loosely with foil. Rest for 20 minutes.  7. Remove string, herbs, and vegetables from the cavity and discard. Pour pan drippings into a saucepan and skim fat from the surface. Reduce pan drippings until they coat the back of a spoon for a natural pan jus. Carve turkey and serve with pan jus or rich Porcini Mushroom Gravy. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 12x17-inch roasting pan with non-stick cooking spray. Rinse turkey inside and out under cold running water. Pat dry. Place turkey in prepared pan. Stuff cavity of turkey with lemon, thyme, garlic and 1 of the onions. In a bowl combine paprika, salt, pepper, margarine and olive oil. Microwave on high for about 20-30 seconds or until margarine has melted. Mix well. Baste and rub the mixture on the turkey and under the skin. Scatter the other 2 onions around the bottom of the pan. Loosely cover turkey with aluminum foil. Bake, loosely covered, at 350 degrees for 2 hours and 30 minutes (15 minutes per pound for turkeys less than 12 pounds and 12 minutes per pound for turkeys larger than 12 pounds), basting occasionally. The turkey is done when an instant-read digital meat thermometer inserted into the inner thigh reads 180 degrees F to 185 degrees F, or when the juices run clear when a long-tined fork is inserted into the thickest part of the inner thigh. For golden and crisp skin, remove foil for last 45 minutes of baking. For neater slicing, let turkey stand for 20 minutes before carving. During the last hour of baking, surround the turkey with 20 baby carrots; 3 sweet potatoes, sliced; 20 red bliss potatoes, halved; and 3 large heads of fennel, quartered. Sprinkle vegetables with kosher salt and pour 2 cups of water over them. Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW