How many recipes do you have in your recipe box that you actually use on a regular bases?
How many of your regular family meals could you cook without repeating I can go about 20 days on normal meals without having to repeat.
I started subscribing to Cooks Illustrated magazine, but don’t have access to the America’s Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don’t have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I’ve never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.
cooking a turkey is easy ..just follow these directions and your Thanksgiving will be a success….
Roast Turkey:
1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting
Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. (don’t bother) Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.
The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.
Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% – see your oven manual).
While the turkey is roasting, prepare giblet gravy (see below).
When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.
If you don’t own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.
Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.
Giblet Gravy:
giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings
Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.
Stuffing:
1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped
For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)
Roasting Chart:http://www.cooks.com/rec/view/0,1739,135…
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Here we go–this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It’s guaranteed to mess up your clothes and really isn’t worth the trouble…but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.
The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
–1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
–2 pounds salt
–3 medium onions, chopped coarse
–1 1/2 medium carrots, chopped coarse
–1 1/2 celery stalks, chopped coarse
–6 thyme sprigs
–1 bay leaf
–1 tablespoon butter, melted, plus extra for basting
–3 tablespoons cornstarch
Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.
There are only two ingredients: sugar and egg whites.
You beat them until they are thick and creamy. Then you get a cookie sheet and put the creamy stuff on it in dallops (about 2 table spoons). You bake until they’re hard.
I haven’t tried the recipe. I’d like to know what I’d be making before I make it!
I got the recipe out of an old family recipe book.
you’re kidding right? it’s meringue
Meringue cookies
Meringue, yummy!
Meringue cookies.
^^^^^^
Definitely Meringue.
TeeKay’s right. That’s the recipe for meringues.
They are called macroons, mom used to make them, sometimes after they were done, she would put fresh strawberries on them and then top them with whip cream.
This is a very similar recipe.http://allrecipes.com/Recipe/Egg-White-S…
They just call them egg white sugar molds. Maybe they don’t have any other official name.
your too funny…merangue of course.this is a baked type,you can also poach it too..i used to put it on differant flavoured citrus puddings.key lime ,lemon.
later
Meringues is the common name for them, but my family always called them “Forgettables”, because you usually “forget” them in a cooling oven overnight and they’re done in the morning!
They’re meringue cookies……. I also add some flaked coconut and mini chocolate morsels … chopped nuts are also good. I add some vanilla extract and a drop of red food color too. At Christmas, I also add a drop of peppermint extract and crushed candy canes ……. Use parchment paper when you make them…..
Meringues, they can also have other things added to them like cream of tartar or cornstarch.
Here is another versoin of them:
chocolate marbled meringues
2 oz. unsweetened chocolate
2 large egg whites- at room temp.
1/8 tsp. cream of tartar
½ cup superfine sugar
½ tsp. vanilla extract
1 ½ tsp. cornstarch
1 bag mint chocolate chips
1. Preheat oven to 200°. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.
2. In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.
3. Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue.
4. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled.
Meringues!
Pronounced Mer-ang
Beat the egg whites first but not too much, just til fluffy, then add castor sugar, and beat uilthick and glossy. Ad a few drops of vanilla essence, and even a bit of rosewater if you want.
Google ‘meringues’
And you’ll find pictures, recipes and tips.
Meringues shoud be crispy, not chewy. A lot of mine tun out chewy =[ but im getting better at making them!
Happy baking =]
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mrs g2 is discussing.
Chetak. 10:56 am on January 20, 2010 Permalink |
I don’t have one I just rely on my memory and what I have on hand at the time.
It is unlikely I would have the same combination of meats and veggies terribly often.
Manda J 4:15 am on January 20, 2010 Permalink |
You know…..I don’t really use my recipe box for dinner ideas…I think I am going to start doing that…MY GOAL- make my grocery list using new recipes… Thanks for reminding me
OK so I could probably do about the same as you without repeating but I have to say that I am getting sick of them!
mrs g2 12:30 am on January 20, 2010 Permalink |
I am a very adventurous cook and I love trying new recipes. I could probably go 3 months without repeating, but we have some that are requested much more often.