|Rosemary, Thyme Lemon Turkey|
Rosemary, Thyme Lemon Turkey
Last year, I made Clinton Kelly's Lemon Sage Turkey and it was the first one I ever made and was a hit! This year, I decided to switch the herbs to Thyme and Rosemary and am glad I did. The Turkey came out so moist and rich with flavor from the herbs and lemon. It was superb.
12-16 pound Turkey (thawed)
1 bunch of fresh Thyme, plus 3 tablespoons minced
1 bunch of fresh Rosemary, plus 3 tablespoons minced
Zest of 1 Lemon
Juice of 1/2 Lemon
2 sticks unsalted Butter, room temperature
2 Shallots, minced
2 Garlic cloves, minced
Once Turkey has come to room temperature pat dry with paper towels.
Remove Neck and Giblets and put aside for the Turkey Gravy.
Preheat oven to 425 degrees. Make sure oven shelf is positioned in the lower third of the oven.
Make the compound Butter:
In a large bowl, combine Butter, minced Thyme and Rosemary, Shallots, Garlic, Lemon Zest, Lemon Juice, Kosher Salt and Black Pepper with a spatula. Combine well.
Place Turkey in a roasting pan with a rack and season inside with Kosher Salt and Black Pepper.
Take two lemons and stab them all over with a fork and stuff inside the cavity of the Turkey. Also, stuff the bunches of Thyme and Rosemary inside the cavity.
With a small spatula take compound Butter and carefully put under the skin of the Turkey. Thinly slice remaining 1/2 lemon and slide into the skin.
Take Olive Oil and rub all over the Turkey.
Season with a good amount of Kosher Salt and Black Pepper.
Place in oven. Roast for 20 minutes at 425 degrees. After the first 20 minutes, lower temperature to 325 degrees. For cooking time look at Turkey package instructions for guidelines according to how many pounds your Turkey is. The Turkey will be cooked when an instant read thermometer inserted into the thick part of the leg joint is at 165 degrees.
Take cooked Turkey out of oven and cover it with foil and let it rest for 30-45 minutes before serving.
4 cups Low Sodium Chicken Stock
Turkey Neck and Giblets
4 tablespoons, Flour
1 Bay Leaf
1/2 stick, unsalted Butter
4 tablespoons, Carrots, chopped
4 tablespoons, Celery, chopped
4 tablespoons, Shallots, chopped
3 cloves Garlic, minced
In a large pot, add Neck, Giblets, pan drippings from Turkey (remove excess fat), Chicken Stock and Bay Leaf. Heat on low-medium heat for about 15-20 minutes.
In another large pot, on medium heat, melt Butter and add Carrots, Celery, Shallots and Garlic. Cook in Butter until slightly browned.
Stir Flour into Butter and Veggies to make a roux.
Cook for a few minutes until the roux turns golden brown in color.
Drain stock to remove Neck and Giblets and return stock to pot. Slowly pour the stock in the pan with the roux, whisking as you add it. Do not stop whisking. Once incorporated stop whisking, return to a boil, then lower heat to a simmer and reduce by a third. Takes about 15 minutes.
Strain the gravy through a mesh strainer. Season to taste with kosher salt.
Jalapeño-Sour Cream-Chives Mashed Potatoes
|Jalapeño Sour Cream Chives Mashed Potatoes|
3 pounds Potatoes
3-4 tablespoons, Chives
1/2 cup Sour Cream
1 1/2 cups Milk
6 tablespoons, Unsalted Butter
|Jalapeños ready to go in oven|
Preheat oven to 350 degrees.
Wash Jalapeños in cold water and dry with paper towel.
Cut top off and slice jalapeños in half, remove seeds and membrane.
Coat with Olive Oil and Kosher Salt on both sides. Place on cookie sheet.
Roast in oven for about 20 minutes and turn over half way through.
Let cool and chop, set aside for now.
Chop Chives, set aside for now.
|Main ingredients to add to Potatoes|
Bring Potatoes to a boil on medium-high heat, then lower heat and simmer uncovered for 12-15 minutes. Make sure Potatoes are fork tender.
In a small saucepan, heat Milk and Butter until Butter melts and is hot. Do not let it boil. Remove from heat until Potatoes are cooked.
|Jalapeños roasted, yum!|
Slowly add Butter/Milk mixture and stir with a spatula. Keep adding enough until it has a creamy texture.
Add 2 teaspoons of Kosher Salt, Sour Cream, Jalapeños and Chives and blend together well. Taste and add more Kosher Salt if you wish.
Green Bean Casserole
|Green Bean Casserole|
4 cans French Cut Greens Beans, drained
2 cans Mushroom Soup
1 1/2 cups, Milk
1 large container French Fried Onions
2 tablespoons Worcestershire Sauce
2 teaspoons Black Pepper
Preheat oven to 350 degrees.
Take a large glass or ceramic dish and combine Mushroom Soup, Milk, and Worcestershire Sauce. Using a whisk blend well.
Add Green Beans and Black Pepper and stir well.
Sprinkle 2/3 of French Fried Onions over the top.
Bake for 30-35 minutes. Remove and sprinkle more French Fried Onions and put back in oven for an additional 10 minutes.
Oven times vary so keep an eye on it.
Mushroom Cornbread Stuffing
|Mushroom Cornbread Stuffing|
-Sophia and Allen/Two Frys