Recipe Type: Bon Appetit, Brine, Christmas, Herb, Roast, Thanksgiving, Turkey
Ingredients: 1 1/2 cups chopped carrots, 1 18-pound turkey, 1 cup (2 sticks) butter, cut into pieces, room temperature, 1 cup coarse salt, 1 cup dry white wine, 1 tablespoon grated orange peel, 1 teaspoon grated lemon peel, 1/2 cup chopped celery,1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 1cup chopped onion, 2 3-inch pieces leek (white and pale green parts only), 2 tablespoons (1/4 stick) butter, 2 tablespoons chopped fresh thyme or 1 tablespoon dried, 3 hard-boiled eggs, finely chopped, 3 tablespoons brandy, 3/4 teaspoon pepper, 3/4 teaspoon salt, 4 quarts water, 5 cups water, 6 tablespoons (3/4 stick) butter, 6 tablespoons all purpose flour, 8 parsley sprigs, Chopped turkey neck meat and giblets reserved from Giblet Broth, Corn Bread Stuffing
Stuffed Chicken Breasts
This information is per serving.
Wheat Berry Salad
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
English Plum Pudding
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking