RIMMED BAKING SHEET WITH RACK RECIPES

Steps:

• Line a rimmed baking sheet with foil and set a wire rack inside. Pat turkey dry with paper towels and place, breast side up, on rack.
• Mix salt, brown sugar, and paprika in a medium bowl to combine. Pat dry brine all over sides and in cavity of turkey, working into any crevices. Chill turkey, uncovered, at least 24 hours and up to 2 days.
• When you are ready to roast turkey, preheat oven to 400°. Arrange turkey, breast side up, on a wire rack set inside a rimmed baking sheet (if using the same baking sheet, throw away foil and rinse pan to remove any accumulated salty liquid). Pour ¾ cup water into baking sheet (this will keep the drippings from burning). Roast, rotating baking sheet halfway through, until golden brown, 35–45 minutes.
• Meanwhile, melt ½ cup butter in a small saucepan over medium.
• Remove turkey from oven and brush or spoon half of the butter over turkey. Pour an additional ? cup water into baking sheet.
• Reduce oven temperature to 300°. Return turkey to oven (if any spots are overly dark, like the wing tips, cover with small pieces of foil) and roast, rotating baking sheet and brushing turkey with remaining melted butter halfway through, until well browned and an instant-read thermometer inserted into the thickest part of the breast registers 155° (temperature will continue to rise as the turkey rests), 70–80 minutes. Let rest on baking sheet at least 30 minutes.
• Lift and tilt turkey so that all the drippings from the bird and inside the cavity run onto the baking sheet, and transfer turkey to a cutting board. Pour drippings into a large measuring glass, scraping in browned bits stuck to baking sheet with a spatula. Pour in stock as needed to measure 4 cups.
• Melt remaining ½ cup butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly, until smooth and light golden brown, about 3 minutes. Gradually pour in drippings mixture, whisking constantly until combined. Reduce heat to low and simmer, whisking often, until gravy is thickened, about 5 minutes. Add Worcestershire sauce and whisk well. Season gravy with salt and lots of pepper.
• Carve turkey and arrange on a large platter. Tuck herb sprigs around turkey if desired. Serve with gravy on the side.

Steps:

• Add the carrots, onion, and water chestnuts to the bowl of a food processor. Pulse until the vegetables are finely chopped, but not ground into a paste.
• Transfer the vegetables to a large bowl with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper, and egg. Stir with a fork until well combined; do not overmix. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Gently separate the lumpia wrappers from one another and cover with a damp towel to prevent them from drying out.
• Add the flour and water to a small bowl and whisk to combine, making sure there are no lumps.
• Assemble the lumpia: Scoop 5 tablespoons (52 grams) of the filling onto the center of a lumpia wrapper and shape into a horizontal line, all the way across the wrapper. Fold the bottom of the wrapper over the filling and start to roll tightly. Brush the flour paste on the top edge of the wrapper, then continue rolling to seal. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
• Cut each lumpia crosswise into 4 equal pieces.
• If desired, arrange the lumpia in a single layer on a baking sheet, making sure they are not touching each other. Freeze until solid, 2–3 hours, then transfer to an airtight container. The lumpia will keep in the freezer for 3–4 weeks.
• When ready to fry, pour 1 inch of canola oil into a large pot and heat over medium heat until the temperature reaches 375°F (190°C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
• Working in batches to avoid overcrowding the pot, add the lumpia to the hot oil and fry for 5–7 minutes, until golden brown. Transfer to the wire rack to drain and repeat with the remaining lumpia, allowing the oil to return to temperature between batches.
• Serve the lumpia with your favorite sauce for dipping.
• Enjoy!