Archive for November, 2014

Your Turkey will Thank you

November 26, 2014

Every year I make the same amazing turkey recipe given to me by my bestie. I wanted to share it with you and also repost the link to the cobbler I am making, a fan favorite in my family.  This turkey has amazing flavor with the combination of fresh herbs, fruit and also the Herbs de Provence. Make sure you use authentic Herbs de Provence, with lavender, as the imitation version does not have the lavender and that makes the dish.

Turkey with Herbs De Provence & Citrus

Ingredients
  • 1 (14 to 15-pound) turkey, neck and giblets reserved
  • 1 orange, cut into wedges
  • 1 head of garlic cut in half
  • 1 granny smith apple, cut into wedges
  • 1 lemon, cut into wedges
  • 1 onion, cut into wedges
  • 6 fresh rosemary sprigs
  • 6 fresh sage sprigs
  • 6 fresh oregano sprigs
  • 7 tablespoons unsalted butter
  • 2 tablespoons herbes de Provence
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 cups canned low-salt chicken broth (approximate amount)
  • 1/3 cup all-purpose flour
Directions

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

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Lemony Terrific Chicken

November 11, 2014

chicken

I have always been a fan of cutlet themed dinners. From Marsala to Parm to Milanese, a cutlet dinner can be satisfying and simple. I usually make my Aunt’s go to Lemon Chicken recipe loaded with heavenly mushrooms. Recently I decided to change it up after seeing the Barefoot Contessa make her version. Ina is a talented chef and I have tried many of her recipes before. Yes she is a bit fancy pants but that doesn’t deter me from trying her decadent takes on dishes. Lemoore is nothing like the Hamptons, believe me, but making her recipes takes me outside of my little world. This lemon chicken was amazingly juicy and delicious. The combination of olive oil and wine with just the right herbs and fresh lemon made chicken sing with flavor. So if you want to make a simple dish that makes you feel fancy for a moment, check out this version of Lemon Chicken and I promise you won’t be disappointed.

Lemon Chicken

Ingredients
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions
Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe.html?soc=fyesocial_20140915_31540416&oc=linkback