Salt Roasted Turkey with Lemon and Oregano

I tried a new Turkey recipe this Thanksgiving.  I found this recipe at Bon Appetit and it looked delicious.  It seemed like salt-rubbed birds were "in" this year - I'd never tried it before.  The bird was flavorful and moist.  The best part of this recipe was the amazing gravy it produced!

 

Salt Roasted Turkey with Lemon and Oregano

Rub:

1/3 cup coarse kosher salt

2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano

2 tablespoons finely grated lemon peel

2 tablespoons finely chopped garlic

1 tablespoon ground black pepper 

Turkey

1 14- to 16-pound turkey

3 lemons, coarsely chopped

2 celery stalks, chopped

1 onion, chopped

2 tablespoons chopped fresh oregano

2 teaspoons chopped fresh thyme

2 teaspoons ground black pepper

1 teaspoon coarse kosher salt

1/2 cup extra-virgin olive oil, divided

6 tablespoons fresh lemon juice, divided

3 1/2 to 4 1/2 cups Turkey Stock low-salt chicken broth, divided

For salt rub: 

 
Mix all ingredients in small bowl. 

 
Turkey: 

Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours. 

 

Set rack at lowest position in oven and preheat to 350°F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil.

Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees). 

While turkey rests, prepare gravy. 

Greek-Inspired Fresh Oregano and Giblet

Pan juices reserved in turkey roasting pan from the turkey.

4 1/2 cups (or more) turkey stock or low-salt chicken broth

1 cup finely chopped onion

1/2 cup all purpose flour

1/2 cup dry white wine

2 1/2 tablespoons chopped fresh oregano

2 tablespoons fresh lemon juice

Scrape reserved pan juices and any browned bits from turkey roasting pan into 8-cup measuring cup. Spoon off fat from surface and reserve 1/2 cup (or supplement with butter). Add enough Ultimate Turkey Stock to juices to measure 51/2 cups total. 

Place roasting pan over 2 burners. Add 1/2 cup reserved fat; heat over medium heat. Add onion. Sauté until soft, about 5 minutes. Whisk in flour. Cook until flour browns, about 3 minutes. Whisk in stock mixture, then wine. Boil until gravy thickens and coats spoon, scraping up any browned bits, 3 to 4 minutes. Mix in oregano, lemon juice, and season with salt and pepper.

Turkey Stock

Turkey Stock

5 ½ pounds turkey wings, neck heart, gizzard

12 cups low salt chicken broth

3 large carrots cut in chunks

3 large celery stalks, cut in chunks

2 onions

2 whole leeks

Parsley

6 thyme sprigs

3 bay leaves

Place turkey wings and neck, heart, and gizzard in a large pot.  Add all remaining ingredients; bring to boil.  Reduce heat to medium-low; simmer gently until gizzard is tender, 1 ½ to 2 hours.

Using tongs, transfer neck, heart and gizzard to plate; reserve.  Discard wings.  Strain stick and spoof off fat from surface.  Measure stock and if necessary, boil until reduced to 8 ½ to 9 cups. 

Fresh Green Bean Casserole

Fresh Green Bean Casserole

For the topping:

4 medium onions, thinly sliced

1/2 cup all-purpose flour

4 tablespoons panko bread crumbs

2 teaspoon kosher salt

Nonstick cooking spray

For beans and sauce:

4 tablespoons plus 2 teaspoon kosher salt, divided

2 pound fresh green beans, rinsed, trimmed and halved

4 tablespoons unsalted butter

24 ounces mushrooms, trimmed and cut into 1/2-inch pieces

1 teaspoon freshly ground black pepper

4 cloves garlic, minced

1/2 teaspoon freshly ground nutmeg

4 tablespoons all-purpose flour

2 cup chicken broth

2 cup half-and-half

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately. 

Banana Cranberry Flaxseed Bread

Banana Flax and Cranberry Bread

3/4 cup flax seed

3 bananas, mashed

1/4 cup apple sauce

1/2 cup white sugar

2 eggs

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup dried cranberries

1 teaspoon vanilla

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside. 

In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.

Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.

Mashed Potato Casserole

Mashed Potato Casserole

8 large baking potatoes (4.5 – 5 lbs)
8 oz cream cheese
1 cup sour cream
2 tsp garlic salt
½ teaspoon pepper
4 tablespoon butter
Paprika (opt.)

Peel 8 large baking potatoes (4 1/2 to 5 lbs) and cook them in a 5 qt. pan with water until potatoes are tender - about 40 minutes. Drain - then mash well. With an electric mixer, beat together 8 oz room temperature cream cheese and 1 cup sour cream; gradually beat into mashed potatoes until smooth. Beat in 2 tsp. garlic salt and 1/2 tsp. pepper. Turn mixture into a buttered, shallow 3-4 quart casserole. Dot with 4 Tablespoons butter or margarine; sprinkle lightly with paprika. Cover and chill up to 3 days. To reheat, bring to room temperature. Cover and bake in a 400 degree oven for 50 to 60 minutes, or until hot throughout. Serves 12-15

Healthy Banana Chocolate Chip Bread

I found this recipe on a blog called Chinese Grandmother!  Her recipe looked amazing and I wanted to try it with a few healthy changes.  Guess what?  It turned out delicious!  Next time I will substitute dried blueberries for chocolate chips!

Healthy Banana Chocolate Chip Muffins

1 cup flour

3/4 cup whole wheat flour

3/4 cup sugar

3/4 cup flaxseed meal

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup apple sauce

1 egg

1/2 cup non-fat yogurt

1 teaspoon vanilla extract

1 cup mashed bananas (2 to 3)

3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees.  In a large bowl, mix flours, sugar, flaxseed meal, baking powder, baking soda, and salt.  In another bowl, mix eggs, yogurt, apple sauce, and vanilla.  Mash bananas and add to egg mixture.  Mix dry and wet ingredients.  Add chocolate chips and mix until combined.

Pour mixture into 4 lightly greased and floured mini loaf pans.  Bake 40-45 minutes until tops are brown and a toothpick inserted into the bread comes out clean.

Fennel-and-Onion Chicken

I'd never tried fennel before, but I'd heard it was delicious.  The sauteed fennel was good, but I think the fennel flavor was a tad strong on this one.  Next time, I'll tone down the fennel and use mushrooms as well.  Why?  Because I love mushrooms on everything!  I also think it will add a nice balance to the strong flavor of the onions and fennel.  Next time, I'd also use all chicken breasts instead of breasts and thighs.  Make sure you really let the chicken caramelize in the bottom of the pan so you have nice bits of browned chicken that will remain in the pan while you saute the onions and fennel (and mushrooms!). 

Fennel-and-Onion Chicken

1/4 cup extra-virgin olive oil (EVOO)

2 pieces skinless, boneless chicken breasts, halved crosswise

4 pieces skinless, boneless chicken thigh

Salt and pepper

1 teaspoon poultry seasoning

1 teaspoon fennel seeds

2 tablespoons flour, plus more for coating

1 large bulb fennel, thinly sliced, plus a small handful of fennel fronds, chopped

1 large onion, thinly sliced

2 garlic cloves, crushed

3/4 to 1 cup dry white wine (eyeball it)

3 tablespoons butter

3 tablespoons pine nuts, finely chopped

1 1/2 cups chicken stock

1 tablespoon Worcestershire sauce

A handful of flat-leaf parsley, chopped 

In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt, pepper, the poultry seasoning and fennel seeds. Coat the chicken lightly with flour. Add the chicken to the pan and cook, turning once, until golden, 8 minutes; transfer to a plate.

Add the remaining 2 tablespoons EVOO, the fennel, fennel fronds, onion and garlic to the pan; season with salt and pepper and cook for 10 minutes. Add the wine, scraping the bottom of the pan. Add the chicken on top, cover and cook through for about 5 minutes.

Heat a saucepan over medium heat. Add the butter to melt, then add the pine nuts and cook for 1 minute. Stir in the 2 tablespoons flour for 1 minute. Whisk in the chicken stock and Worcestershire sauce and cook until thickened, 2 to 3 minutes. Pour the sauce over the chicken. Top with the parsley.

Roadhouse Potatoes

Roadhouse Potatoes

1/2 cup butter

3 cups half & half

1 teaspoon salt

1 shallot, chopped

24 oz package of Ore Ida hash browns

1/2 cup grated parmesan

Preheat oven to 325 degrees.  Heat butter, Half & Half and salt in a sauce pan until it almost reaches a boil.  While the milk is heating, spread hash browns in a greased 9x13 pan and top with shallots.  Pour warm milk mixture over the potatoes.  Sprinkle parmesan cheese over the potatoes.  Bake 1 1/2 hour.