Flemish Beef Stew Recipe – Food by Yahoo! Shine!
For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can’t find a brown ale, use a strong, dark beer (but not a stout).
Oh Eat Dirt: How To Brine A Turkey
Ingredients for Riesling Brine from Martha Stewart Living, November 2008:
-7 quarts water (28 cups)
-1 1/2 cups kosher salt
-6 bay leaves
-2 tablespoons whole coriander seeds
-1 tablespoon dried juniper berries
-2 tablespoons whole black peppercorns
-1 tablespoon fennel seeds
-1 teaspoon black or brown mustard seeds
-1 fresh whole turkey (18-20 pounds) patted dry, neck and giblets reserved for stock, liver for stuffing
-1 bottle dry Riesling
-2 medium onions, thinly sliced
-6 garlic cloves, crushed
-1 bunch fresh thyme
How to Spatchcock a Turkey | Serious Eats : Recipes
After doing my research, I’m convinced spatchcocking is the way to go. Say wha? Spatchcocking? It involves butterflying the bird, removing its backbone and breaking the breastbone so it lies flat. The breast meat turns out very tender, the drumsticks are juicy and flavorful, and the entire thing is done in half the time.
Just use a large roasting pan with a flat rack instead of a v-shaped rack.Better yet you can just place the turkey on large chunks of aromatics/mirepoix (onions, celery & carrots) & herbs (or potatoes maybe) and use them as a rack to keep the bird from sitting in drippings. Add a little stock to keep them from burning at roasting temps. They’ll be useless after they’ve roasted for long, but strain them out & deglaze the pan and you have some delicious strong stock for gravy
I remove the backbone first, then brined the poultry. — Makes it a lot easier to handle – more area is exposed to the brine – and it took up a lot less space with the turkey being flat. No turning involved.
Provençal Turkey Roast with Riesling | Serious Eats : Recipes
Provençal Turkey Roast With Riesling
When the idea of roasting a whole turkey for Thanksgiving rustles your feathers, braise a simple tied turkey breast roast instead. No bones to worry about, no huge turkey carcass squatting in your refrigerator all week. Because it is braised in fruity Riesling wine and stock, this white meat is light and juicy. The dish takes its cue from two French traditions: Coq au Riesling–a kind of Coq au Vin but braised in the fruity white wine of Alsace, and Pissaladiere–a Provençal pizza topped with caramelized onions and Herbes de Provence. Aside from the two hours in the oven, this turkey takes only minutes to prepare, from Herbes de Provence rub to sweet shallot gravy
Spice-rubbed Roast Turkey Recipe | MyRecipes.com
Jamaican Jerk Rub: In a small bowl, mix 1 1/2 teaspoons ground ginger; 1 teaspoon each ground allspice, dried thyme, cayenne, and pepper; and 1/2 teaspoon onion powder. (Or use 2 tablespoons Jamaican jerk blend.) Makes about 2 tablespoons.
Provençal Rub: In a small bowl, mix 2 teaspoons each crushed dried rosemary and dried thyme and 1 teaspoon each dried rubbed sage and dried lavender (or more sage). (Or use 2 tablespoons provençal herb blend.) Makes about 2 tablespoons.
Lemon Thyme Turkey Breast « What’s Cookin’, Good Lookin’?
The ingredients are fairly simple. I started with salt and pepper. I used sea salt and fresh cracked pepper, but if you don’t have those, plain ole table salt and pepper work just fine! I just prefer sea salt because it’s not quite as salty as the boxed iodized salt is. And fresh cracked pepper is just the bomb dot com! No two ways about that. If you like pepper, get yourself a pepper grinder! Trust me! You’ll never regret it! It doesn’t have to be fancy! The one in my picture came from Sam’s and is “disposable.” I do have a “real” one that you can refill. But I actually like the one from Sam’s best because I can get a much more coarse grind with it than I can my “real” one. And for recipes like this, I want a very coarse grind.
Recipe: Lemon-thyme turkey rub | StarTribune.com
LEMON-THYME TURKEY RUB
Makes enough for a 12- to 14-lb. turkey.
Note: Adapted from Cook’s Illustrated.
• 4 tbsp. unsalted butter, softened
• 3 garlic cloves, minced
• 2 tbsp. minced fresh thyme
• 1 tsp. grated lemon zest
• 3/4 tsp. salt
•1/4 tsp. ground black pepper
In a small bowl, mix together the butter, garlic, thyme, lemon zest, salt and pepper.
Carefully separate the turkey’s skin from the flesh, trying to avoid breaking the skin. Use your hands to work the mixture under the skin, covering the flesh. Replace the skin, then rub the mixture over the outside of the turkey’s skin. Roast according to your recipe.
Taste Test: Mail-Order Turkey | Food & Wine