Portuguese Roast Turkey
Yield: 10 Servings
Ingredients
1 (10-lb) fresh turkey
2 lb coarse (kosher) salt
1/4 lb unsalted butter
3 tb olive oil
2 lg garlic cloves peeled and minced
1 lb french or Italian bread
1/2 ts salt
1/2 ts freshly ground black pepper
3 1/2 c chicken stock
2 lg egg yolks
Instructions
REMOVE THE GIBLETS from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours.
TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp. Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is paste like. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid. Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve. Preheat oven to 400F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It's slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides. With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird. Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven. Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter.
Ground Turkey Chili
Yield: 10 Servings
Ingredients
2 c dried black beans, pinto
-beans,
or red kidney beans and
2 qt water
-or-
8 cups canned black beans,
-pinto be
or red kidney beans, plus liquid
2 lg chopped onions
2 tb oil or butter
1 lb ground turkey
2 ts soy sauce
4 stalks celery; 1 inch slices
1/2 c chopped green bell pepper
4 1/2 c chopped fresh tomatoes,peeled, core
or 4 1/2 cups chopped canned tomato
1/2 ts salt
2 tb cumin
2 ts paprika
2 tb chili powder
1/4 ts cayenne powder (optional)
or 1/2 minced jalape¤o chili (optional)
1/2 c chopped scallions or onions, for to; (optional)
1 c grated cheese, for topping; (optional)
Instructions
For dried beans: Soak them overnight, use soaking water and add to it to equal the appropriate measure of water. Brown the turkey in half the oil and stir in the soy sauce. Saut‚ the onion, peppers and celery in the other half of the oil. Add half of the vegetable mixture to the beans, water, turkey, spices and half of the tomatoes then cook for about an hour and a half. Add the rest of the onion, peppers and celery, adjust seasoning to taste and heat preference and serve.
For canned beans: Brown the turkey in half of the oil and stir in soy sauce. Saute‚ onion, peppers and celery in the other half of the oil, stir in beans, tomatoes and spices. Let simmer for 20 minutes, adjust seasoning to taste and heat preference and serve.
Top with chopped scallions, chopped raw onion and/or grated cheese.
NOTES : Robust, nourishing black beans and ground turkey in spicy tomato broth.
Toppings are not necessary because this chili has a lot of flavor by itself, but it is fun to put toppings out on the table and let the family and/or guests do their own thing.
Santa Fe Grilled Turkey
Yield: 4 Servings
Ingredients
1 1/2 lb boned turkey breast half,
1 skinned
1/4 ts salt
1/4 ts pepper
1/3 c lime juice
2 ts olive oil
2 c diced plum tomatoes
1/2 c chopped onion
3 tb minced fresh cilantro
1 tb minced fresh jalapeno pepper
2 tb red wine vinegar
1 vegetable cooking spray
Instructions
Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2" thickness, using a meat mallet or rolling pin. Make several 1/4" deep diagonal cuts on 1 side of turkey in a diamond pattern. Sprinkle both sides with salt and pepper; place in a shallow baking dish. Combine lime juice and oil; pour over turkey, turning to coat. Cover and marinate in refrigerator 3 hours, turning occasionally. Combine tomato and next 4 ingredients; cover and chill. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place turkey on rack, reserving marinade. Cook 7 minutes on each side or until done, brushing occasionally with reserved marinade. Cut turkey into thin slices. Serve with salsa. Makes 4 servings. Nutritional information per serving: calories - 181, protein - 26.5 g., fat - 4.9 g., carbohydrate ~ 7.3 g., cholesterol - 59 mg., sodium - 175 mg.
Portuguese Roast Turkey
