A Turkey in a Landsape
A Turkey in a Landsape
Giclee Print

Wenceslaus, Peter
Buy at AllPosters.com
 

 

 

 

 

 

Stonewall Kitchen, LLC 
Holiday Gift Guide

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

My Own Favorite Roast Turkey
(James Beard)

 

 

Sur La Table_Brand_468x60
Sur La Table - Free Shipping on Select Items 

“Food and eating habits have fascinated me throughout my life, and after
sixty-five years I have come to the conclusion that perhaps American
cookery is one of the most fascinating culinary subjects of all.”
~ James Beard


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 


[Flag Campaign icon]

 

 

 

 

 

Turkeys in a Forest
Turkeys in a Forest
Giclee Print

Buy at AllPosters.com
 

 

 

 

 

 

 

 

wine.com 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

A Flock of Wild Turkeys Crosses a Snowy Field, Bryce Canyon National Park, Utah
A Flock of Wild Turkeys Crosses a Snowy Field,
Bryce Canyon National Park, Utah

Photographic Print

Buy at AllPosters.com

 

 


La Belle Cuisine

 


My Own Favorite Roast Turkey



James Beard's
American Cookery

by James Beard, 1980, Little, Brown and Co.

[This recipe is taken from our 1972 edition.]

“Much of this fashion of roasting a turkey came from my family.
I have changed and embellished it a bit, and the final recipe is
the one I use for Thanksgiving or other traditional holidays.”

1 turkey, 18 to 20 pounds
1 onion stuck with 2 cloves
1 sprig parsley
Additional salt and pepper
1/2 teaspoon thyme
1 quart water
Half a lemon
1 stick (1/2 cup) or more softened butter
Strips of fresh or salt pork, or bacon rind
4 tablespoons flour
1/4 cup Cognac or Madeira (optional)

Stuffing:
1/2 cup (1 stick) butter
1 cup finely chopped shallots or
finely cut green onions
1 1/2 tablespoons dried tarragon or
3 tablespoons fresh tarragon, finely cut
1 tablespoon salt or to taste
1 1/2 teaspoons freshly ground pepper
1/2 cup pine nuts
Additional melted butter, if needed
10 to 12 cups fine fresh breadcrumbs

Make the stuffing first. Melt the butter in a heavy skillet – a 12-inch one
if possible. Add the shallots or green onions and the tarragon and allow to cook until the shallots are just wilted. Add the salt, pepper, pine nuts, and then additional butter as needed – I should say another 1/2 to 1 cup butter, depending on the amount the onion has absorbed. Finally add the crumbs
and toss well. Taste the mixture and add more of any of the ingredients if
required. A clove or two of garlic may also be added to the mixture.
Remove the neck from the bird if not already done, and put it in a 2-quart saucepan with the liver, gizzard, heart, and the onion, parsley, 2 teaspoons salt, and the thyme. Add the water, bring to a boil, and boil 5 minutes, after which reduce the heat and simmer, covered, 1 hour. Drain and reserve for
the sauce. If you like, chop the gizzard, heart, and liver to add to the sauce.
Rub the inside of the turkey with the lemon, and dry with paper towels. Fill the body cavity and neck cavity with stuffing, but not too tightly – the crumbs should remain somewhat loose. Truss the turkey with a trussing needle, by hand-tying the piece of neck skin to the back of the turkey, or
by sewing with a needle and twine. Close the vent of the bird, and either
secure with skewers and twine or sew it up. Tie the legs together firmly,
and then tie them to the tail of the bird. Massage the turkey well with softened butter, and then salt and pepper it. Line a rack with strips of fresh
or salt pork or with the rind of bacon, which you can sometimes buy from
you butcher when he cuts down a whole slab.
Set the rack in a fairly shallow roasting pan, and pace the turkey breast side
down on the rack. Roast 1 hour at 350 degrees [F]. Remove the pan from
the oven, turn the turkey on one side, and rub with softened butter. Return
the turkey to the oven and roast another hour. Remove the pan, turn the turkey on its other side, and rub with butter. Roast for another hour, turn
the turkey o its back, and rub the breast with butter. Return to the oven
and continue roasting till the turkey tests done. Remove from the oven and
place on a hot platter. Allow it to rest 15 minutes if being served hot. If
being served tepid, let it cool gently at room temperature. Remove all the
twine and skewers.
For the sauce
, remove all the fat from the roasting pan save 4 tablespoons. Over medium heat add the flour to the pan and blend thoroughly, scraping
to loosen bits of caramelized drippings. If there are any juices, add those (skimmed of fat) as well, Gradually stir in 2 cups or more of the turkey
broth and cook, stirring constantly, till the mixture thickens. Correct the
seasonings. Add the chopped giblets, if you like, and Cognac or Madeira,
and simmer about 4 to 5 minutes. Serve with the turkey and stuffing.

Note:  If you prefer variety in the stuffing, stuff the neck cavity with a mixture
of 1 pound ground pork, 1 pound ground veal, 1 teaspoon salt, 1/2 cup finely
chopped shallot, 1 egg, 1 cup breadcrumbs, and 1/4 cup Cognac.

 
Featured Archive Recipes:
Julia Child's Roast Turkey
Emeril's "Funky" Brined Turkey
Roast Wild Turkey with Blue-Corn-Bread
and Chorizo Stuffing

Smoke-Roasted Turkey


Index - Poultry Recipe Archives
Thanksgiving Recipe Index
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: November 02, 2010.