DRY-BRINED TURKEY RECIPE - NYT COOKING
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.
Provided by Kim Severson
Total Time 3 hours
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.
- Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.
- Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.
- Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
- Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.
- When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.
- When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.
- Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup white wine (or use broth) and pour that into same measuring cup. Fat and drippings can then be used to make gravy.
Nutrition Facts : @context http//schema.org, Calories 564, UnsaturatedFatContent 13 grams, CarbohydrateContent 6 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 70 grams, SaturatedFatContent 9 grams, SodiumContent 1233 milligrams, SugarContent 3 grams, TransFatContent 0 grams
BRAISED RED CABBAGE WITH APPLES RECIPE - NYT COOKING
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.
Provided by Martha Rose Shulman
Total Time 1 hours 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
- Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
Nutrition Facts : @context http//schema.org, Calories 102, UnsaturatedFatContent 3 grams, CarbohydrateContent 17 grams, FatContent 4 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 453 milligrams, SugarContent 10 grams, TransFatContent 0 grams
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BRAISED RED CABBAGE WITH APPLES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 102 per serving
- Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
EXTRA EASY BLACK BEAN BURGERS - INSPIRED TASTE
From inspiredtaste.net
Reviews 5.0
Total Time 20 minutes
Cuisine American
Calories 180 per serving
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