Category: POULTRY

STACKED SUIZA CHICKEN ENCHILADAS with PICKLED RED ONIONS

STACKED SUIZA CHICKEN ENCHILADAS with PICKLED RED ONIONS serves 2

I absolutely LOVE trying new recipes. Suiza is just the Spanish word for Swiss. I generally cook something BRAND NEW 85% of the time! So combining out of the norm flavors helps keep everything interesting and leads to some wonderful new combinations. Like Molly I combine flavors based on my likes, NOT based on their cultural origins. We used to live near a Mexican restaurant that had the most amazing food, was family run, but had THE grumpiest servers (all part of the family). EVERY time they hired a new hostess/cashier we’d all take bets on how long she’d last because they were ALWAYS cute and perky! 😀 Anyway, they had THE best Suiza chicken enchiladas and that is what this recipe reminds me of. The mozzarella is a much creamier cheese than the standard jack or cheddar normally used in this style recipe. The pickled red onion cut the richness of the ultra creamy cheese and give it a tangy finish.

Adapted from Molly Krueger at Marley Spoon

FRESH ground sea salt & ground pepper
pinch sugar
avocado oil
6 (6-inch) corn tortillas
¼ ounce chorizo chili spice blend
3/4 pound boneless, skinless chicken breasts
1 tablespoon BETTER THAN BOUILLON chicken concentrate
1/2 cup chicken bone broth
2 tablespoons apple cider vinegar
8 ounces green enchilada sauce
1/2 cup chicken bone broth
2 tablespoons chopped  FRESH cilantro,
1 poblano pepper, char roasted, stemmed, seeded and sliced thin
1 medium red onion, sliced thin
1 cup grated mozzarella
1/2 cup grated cheddar cheese
sour cream, for garnish

  • Preheat oven to 450° with a rack in the upper third.
  • Pick cilantro leaves from stems; finely chop the stems and reserve whole leaves. 

In small bowl, combine ¼ cup of the sliced onion with 1 tablespoon vinegar and a pinch of sugar and FRESH ground salt and pepper. Set aside, but stir occasionally, until needed.
  • In a measuring cup, stir to combine the enchilada sauce, broth concentrate, and chicken broth.
  • Set sauce aside.
  • Pat chicken dry.
  • Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat.
  • Generously season chicken with sea salt and ground pepper.
  • Add chicken and cook until chicken is seared and cooked through, about 5 minutes.
  • Transfer chicken to a cutting board.
  • Shred chicken with 2 forks.
  • Heat 1 tablespoon oil in same skillet over medium-high.
  • Add poblano pepper slices, remaining sliced onions, and a pinch each of FRESH ground sea salt and pepper. Cook, stirring, until veggies are softened and browned in spots, 3–5 minutes.
  • Stir in all of the chorizo chili spice blend and cilantro stems; cook until fragrant, about 1 minute.
  • Transfer veggies to bowl with chicken; stir to combine.


  • Off the heat, pour ¼ cup sauce into same skillet.
  • Layer 2 tortillas on top, overlapping as necessary.
  • Top with ¼ cup sauce, half of the filling, and â…“ of the cheese.
  • Repeat with 2 more tortillas, ¼ cup sauce, remaining filling, and â…“ of the cheese.
  • Top with remaining tortillas, sauce, and cheese.


Lightly oil foil; cover skillet with oiled side.
  • Bake on upper oven rack until cheese is melted and tortillas are warmed through, about 10 minutes.
  • Uncover; switch oven to broil.
  • Broil until cheese is browned on top, 2–3 minutes, depending on your broiler.
  • Remove from oven; let rest for 5 minutes.
  • Top enchiladas with whole cilantro leaves, sour cream salsa and pickled onions as desired.

NOTE: If you cannot find chorizo chile spice, make your own!

CHORIZO CHILE SPICE BLEND

1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons Ancho Chile powder
2 teaspoons sweet paprika
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon FRESH ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/8 teaspoon QUALITY ground cinnamon

  • Break up a bay leaf into small pieces. Using a mortar and pestle grind it up a bit.
  • Next add in the oregano and thyme and grind until finely ground.
  • Measure and combine the remaining spices, along with the bay leaf, oregano and thyme in a container and stirring to combine.
  • Store in a jar or container with a tight-fitting lid and store in dry, dark place for up to 6 months or longer.

GINGER TAMARI CHICKEN & VEGGIES with NOODLES

Every now and then I try a food delivery service to see how they rate. I choose recipes I’ve never made before, but recipes that I believe I will make again without the need of having the ingredients delivered. This is one of those recipes that I have slightly adapted to ingredients I have on hand regularly. This recipe fits that need.

I’m also subscribing for the next 3 months to a fairly new service from Pampered Chef for a Seasoning series that I will keep you updated about.

Craving noodles? This recipe will feed that craving BIG TIME with its tender chicken and fragrant sauce full of flavor. The FRESHNESS of the sugar snap peas and cabbage add a delicious crunch and balance the meal to perfection.

 

GINGER TAMARI CHICKEN & VEGGIES with NOODLES

3/4 pound boneless, skinless chicken breasts or tenders
toasted sesame seeds
4 cup shredded cabbage blend
2 ounces BETTER THAN chicken concentrate
1 ounce Tamari (Japanese soy sauce) or Bragg’s liquid aminos
2 teaspoons sugar
2 teaspoons apple cider vinegar or your favorite FLAVORED rice wine vinegar
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
6 ounces, bucatini, square spaghetti or linguine
1 ounce FRESH ginger
1 SMALL bunch green onions
1 cup sugar snap peas

  • 
Bring a large pot of salted water to a boil.
  • Pat chicken dry, then cut into ¼-inch thick strips.
  • Trim snap peas, then cut crosswise into 1-inch pieces.
  • Trim scallions, then thinly slice on bias.
  • Peel and finely chop ginger.


  • Add noodles to boiling water and cook, stirring occasionally, until almost al dente, 8–9 minutes.
  • Reserve ½ cup cooking water, then drain.
  • Add all of the tamari, chicken broth concentrate, and 2 teaspoons each of vinegar and sugar to reserved cooking water, whisking until sugar dissolves, Set aside.
  • 

Season chicken with salt and pepper.
  • Heat oil and butter in a large skillet over medium-high.
  • Add chicken to skillet and cook, stirring and turning, about 3 minutes until cooked through and just beginning to turn golden.
  • Add chopped ginger and half of the scallions and cook, stirring, until aromatics are fragrant and chicken is cooked through, about 30 seconds.
  • Transfer to a plate.

Heat more oil in same skillet over high if necessary.
  • Add snap peas, 4 cups shredded cabbage, and a pinch each of salt and pepper to skillet and cook, stirring, until crisp-tender and browned in spots, about 3 minutes.
  • 
Add tamari-broth mixture to skillet with vegetables, stirring to combine.


  • Transfer noodles, chicken and any resting juices, and 1¼ teaspoon sesame seeds to skillet with vegetables and sauce.
  • Cook, stirring, until sauce coats pasta, about 1 minute.
  • Remove from heat.
  • Season to taste with salt and pepper.
  • Serve chicken with noodles garnished with remaining scallions and sesame seeds.
  • Enjoy!



NOTE: I usually use Bragg’s liquid aminos because the sodium is much less than traditional soy sauce and I find very little difference in flavor. Tamari takes it a step further by being higher in protein, containing anti0oxidants and being much smoother in flavor. It is also less likely to contain the additives and preservatives that traditional soy sauce does. These are all based on personal preference and availability.

CHICKEN & APPLES ~ PURE COMFORT FOOD

This recipe is adapted from Eliza Winograd Marley Spoon and provides a hearty and complete comfort meal with rustic mashed potatoes, flavorful chicken with its sweet and tart apple with a creamy sauce and crisp tart salad as a companion. The recipe as written didn’t have enough OOOMPH for us (it was actually quite bland), so I OOOMPED it up a bit 😀

CHICKEN & APPLES over Mashed Potatoes with Spinach Salad

SALAD & DRESSING
2  cups torn baby spinach
1 1/2 tablespoons avocado oil
2 tablespoons champagne vinegar
1 tablespoon FINELY diced shallot
1 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
FRESH ground sea salt and black pepper
1/4 cup chopped walnuts or pecans, toasted if desired

  • In a medium bowl, whisk together 2 tablespoons oil, 2 tablespoons vinegar and 1 tablespoon of the chopped shallots.
  • Season to taste with salt and pepper.
  • Set aside.
  • Just before serving, toss spinach leaves and chopped apple, nuts and dressing.

POTATOES
1/4-1/3 cup sour cream
2 Yukon gold potatoes, peeled and large diced
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Place potatoes in a small saucepan with 1 teaspoon salt along with enough water to cover by 1-inch.
  • Bring to a boil, then simmer until tender, about 15 minutes.
  • Drain, return to pot, add 2 tablespoons butter and keep covered. 


CHICKEN
1 teaspoon Dijon mustard (see note)
2 teaspoons BETTER THAN chicken concentrate
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon salt + FRESH ground sea salt and black pepper
3/4 pound boneless, skinless chicken breasts or tenders
1 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
1 shallot, FINELY chopped
3 cloves garlic, minced
1 tablespoon avocado oil
1 + 1 tablespoons butter
1 tablespoon WONDRA flour
1 cup water

  • Pat chicken dry and generously season all over with a mixture of the onion powder and FRESH ground sea salt and pepper.
  • Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium-high.
  • Add chicken until well browned on both sides but not cooked completely through, 2–3 minutes per side.  Transfer chicken to a plate and keep warm.
  • Melt 1 tablespoon butter in reserved skillet over medium-high.
  • Add apples, garlic and the remaining shallots and cook, stirring occasionally, until well browned and slightly softened, 3–5 minutes.
  • Sprinkle flour over skillet and cook 30 seconds.
  • Whisk together water, chicken concentrate and Dijon mustard. Add to skillet, gently stirring and scraping up any browned bits from the bottom.
  • Return chicken to pan, simmering 5-7 minutes until chicken is cooked through, apples are tender and sauce has thickened.

  • Return saucepan with potatoes to medium-high and add sour cream and 2 tablespoons butter. Coarsely mash using a fork or potato masher.
  • Season to taste with salt and pepper.
  • Serve chicken with apples and sauce spooned over top with mashed potatoes and salad alongside.

NOTE: I substitute a creamy horseradish for the Dijon due to an allergy that works well for me, but the flavor base is up to you 😀

ROSEMARY THYME BUTTER SAUCE CHICKEN

ROSEMARY THYME BUTTER SAUCE CHICKEN
2 boneless, skinless chicken breasts or tenders equivalent
1 + 1 + 1 tablespoons butter
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon FRESH minced rosemary
1 tablespoon FRESH thyme leaves
3/4 cup diced sweet onions
2 cloves garlic, minced
1 cup SMALL diced carrots
1 cup SMALL diced YUKON potatoes (turnips make a great substitution)

  • Melt 1 tablespoon butter in skillet over medium heat.
  • Sear chicken 2-3 minutes per side until cooked through.
  • Transfer to plate and keep warm.
  • Add another tablespoon of butter to pan.
  • When melted add in onions, carrots and potatoes.
  • Season with FRESH ground salt and pepper, stirring and cooking 5-7 minutes until softened.
  • Add wine to the skillet, scraping bottom to loosen the seared bits.
  • Add cream and bring to SLOW, LOW boil.
  • Reduce heat and cook until sauce slightly thickens.
  • Add in rosemary and stir to coat.
  • Add in remaining better, stirring until smooth.

CREAMY LEMON CHICKEN SOUP

Need a FRESH start to the new year?  Try this soup full of tender chicken, crunchy snap peas and a tangy lemon bite to wake up your senses.

LEMON CHICKEN CREAMY SOUP
3 tablespoons butter
3 tablespoons WONDRA flour
3/4 cup small diced red onion
2 1/2 cups chicken bone broth
Juice of 2 LARGE lemons
2 cups diced rotisserie chicken
1 1/2 cups trimmed and halved sugar snap peas
1 tablespoon FRESH chopped Italian leaf parsley
1 tablespoon FRESH chopped rosemary
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons heavy whipping cream

  • Melt butter in sauce pan over medium-high heat.
  • Add onions, sauteing 2-3 minutes until soft.
  • Sprinkle with flour and stir well until smooth.
  • Add lemon juice and broth gradually.
  • Generously season with FRESH ground sea salt and black pepper.
  • Bring to a boil, reduce heat and simmer 10 minutes until it begins to thicken.
  • Stir in chicken and peas, simmering another 5 minutes until chicken is warmed through and peas are crisp-tender.
  • Reduce heat to low and stir in cream, simmering just until the cream is blended in and heated through.
  • Season to taste.
  • Serve immediately.

NOTE: I like to serve it with my Savory Chicken Bread 😀 That recipe will post tomorrow.

LEMON PEPPER CHICKEN WINGS (AIR FRYER)

Using the air fryer to make these chicken wings is, in my opinion, THE best way to prepare them. They are PERFECTLY seasoned, SUPER crisp, salty, peppery and garlicky ALL at the same time! They have crisp salty skins with a hint of garlic, lemon and pepper in EVERY bite. These are seasoned to perfection and cook so fast with no marinating required!

LEMON PEPPER CHICKEN WINGS (AIR FRYER) serves 4

1 pound chicken wing drummettes
2 tablespoons avocado oil
1 tablespoon Frank’s Original hot sauce
2 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon paprika
1 teaspoon Hidden Valley ranch powder

  • Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.

  • Whisk together the hot sauce and avocado oil.
  • Toss to coat in oil and hot sauce mixture.
  • Sprinkle with garlic salt, lemon pepper and ranch seasoning.
  • Toss to evenly coat with seasoning.

  • Place on air frying basket, spacing evenly and air fry at 400Ëš for 7 minutes per side, a total of 14 minutes, or until chicken wings are crisp and golden brown on the outside.
  • Serve with a side of your favorite ranch or bleu cheese dressing.  We use Bob’s Big Boy.

CHICKEN FRIED RICE

CHICKEN FRIED RICE
1 tablespoon avocado oil
3 eggs, beaten
1/4 cup Bragg’s liquid aminos or soy sauce
2 tablespoons sweet chili sauce
FRESH ground black pepper
1 red pepper, diced
1 LARGE carrot, diced
1/2 cup frozen corn kernels
1 cup snap peas, trimmed
1 bunch green onions, sliced on the diagonal – reserve a few for garnish
4 cups cooked rice, chilled
2 cups chopped rotisserie chicken

  • In a large skillet heat half of the oil over medium-high heat.
  • Add eggs and swirl to coat pan bottom.
  • Cook 1-2 minutes until set.
  • Transfer egg to cutting board.
  • Cool slightly.
  • Roll up like a jelly roll and thinly slice crosswise. Set aside, keeping warm.
  • In a small bowl whisk together the liquid aminos and chili sauce. Set aside.
  • Add remaining oil to skillet and heat over medium heat.
  • Add peppers, onions, corn and peas, cooking 4-5 minutes.
  • Add rice, chicken pieces and reserved sauce mixture, cooking 4-5 minutes until heated through.
  • Toss with reserved scallions and egg pieces.
  • Serve immediately with additional soy sauce if desired.

HOT HONEY LIME BUTTER CHICKEN

Hidden in a stack of my magazine tear outs, I found this delectable recipe for a chicken recipe that is as sweet as it is spicy and is an eye catching appetizing dish. I made just a very few changes to appeal to my liking.

HOT HONEY LIME BUTTER CHICKEN
4 chicken leg quarters
1/4 cup honey
1/4 cup Frank’s Original hot sauce
2 + 2 + 2 tablespoons butter
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper
1 teaspoon cumin
1 tablespoon avocado oil
Zest and Juice of 2 limes, separated (see notes)
2 green onions, sliced thin

  • Preheat oven 425°.
  • Stir together cumin, salt and pepper to make a dry rub.
  • Pat chicken pieces dry.
  • Rub chicken all over with the dry rub.
  • Melt 2 tablespoons butter and avocado oil together in a large skillet over medium-high heat.
  • Add chicken, skin side down and sear 4-5 minutes per side until golden on both sides.
  • Transfer chicken to baking sheet or baking dish, skin side up.
  • Wipe skillet clean.
  • Add 2 tablespoons of butter.
  • When melted add honey, hot sauce and garlic, cooking a few minutes until well blended.
  • Pour honey mixture evenly over chicken.
  • Place baking dish in pre-heated oven for 20 minutes, or until chicken pieces register 175°.
  • Turn off oven and let chicken rest 5 minutes
  • Transfer chicken to platter and keep warm.
  • Add 2 tablespoons of butter to skillet to melt.
  • Whisk lime juice into drippings and transfer back to skillet with butter, cooking until slightly thickened.
  • Spoon sauce over chicken and garnish with scallions and lime zest.

NOTES: Oranges or lemons work just as well as limes and have a subtle change in the flavor profile.

WET & DRY BRINED ROAST TURKEY

Preparing turkey breasts instead of the whole turkey is a sure fire way to make sure everyone has the white meat they desire. It is also EASIER – no carcass or bones to mess with. AND it looks more elegant when served. No wait time while someone has to carve it is a real plus too! PLUS you still get enough drippings to make a GREAT gravy with.

I use one 3 pound breast per two people. This gives you enough for the BIG day as well as leftovers for sandwiches. I also use both a WET BRINE and a DRY BRINE.

For Thanksgiving I take the turkey out of the freezer on Monday and move it to the refrigerator. It will thaw in less than 24 hours generally. Then on Tuesday I submerge it into the wet brine. On Thursday I drain off the wet brine an hour before I want to roast it and bring it to room temperature.

WET BRINE
3 cups WHOLE milk
1/2 cup apple cider vinegar
1/4 cup sea salt

  • Whisk together until salt is dissolved.
  • Place turkey breast in large ziplock bag.
  • Place bag in baking dish or large bowl.
  • Pour brine in bag and seal tight.
  • Refrigerate 24-48 hours.

DRY BRINE
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon dried tarragon
1/2 teaspoon red pepper flakes
1/2 teaspoon orange peel

  • Drain wet brine for turkey breast and pat dry.
  • Combine ingredients in mortar and finely grind.
  • One hour before you plan to start roasting, rub turkey breast on both sides, lightly cover with cheesecloth and allow to come to room temperature.

3 pound half breast
2 carrots, washed and sliced (optional)
2 stalks celery, washed and sliced (optional)
1 SMALL onion, diced (optional)
2 tablespoons unsalted butter
1 tablespoon COARSE Kosher salt
FRESH ground black pepper

  • Preheat oven to 450°. This will start the browning process.
  • Adjust oven shelf to low position.
  • Add any veggies you might be using to the bottom of the roasting pan. If using veggies I add a couple tablespoons of butter to the bottom so they don’t burn. Also if using veggies you can place the breast directly on top eliminating the roasting rack and another thing to wash!
  • Top with roasting rack.
  • Transfer DRAINED brined breast to a roasting rack.
  • Brush turkey with melted butter. Loosen the skin and brush a little butter under there also. Make sure skin is covering as much meat as possible. This helps keep your turkey moist.
  • Season with Kosher salt and FRESH ground black pepper.
  • Move pan to oven.
  • Reduce heat to 350° when you place turkey breast in the oven. This will slow down the cooking to keep the meat juicy. With no bones the turkey breast will cook much more quickly.
  • Roast 1 hour or until internal temperature reaches 165°. Check every 15 minutes – NOT to baste, but to make sure your skin is no browning too fast. If it is, lightly cover with foil for the remainder of the roasting time.
  • Remove turkey to carving board, cover with foil and rest 15-20 minutes while you prepare the gravy from the drippings.
  • Prepare gravy.
  • Carve turkey.

NOTE: Leftovers can be stored in an airtight container 5 days or frozen up to 2 months. LOL like any leftovers will last that long! I see serious turkey sandwiches ALL weekend long!

CHICKEN & PEANUT STEW

CHICKEN & PEANUT STEW
2 tablespoons butter
3 cups chopped rotisserie chicken
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 Vidalia onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, halved and chopped
2 turnips, peeled and chopped (see notes)
4 cloves garlic, minced
2 tablespoons grated ginger
3 tablespoons tomato paste
1/2 cup JIF creamy peanut butter
3 cups chicken broth
1/2 teaspoon crushed red pepper
Juice of 1 LARGE lemon
Chopped peanuts for garnish
Chopped Italian parsley, for garnish

  • Melt butter in large dutch oven.
  • Add parsnips, sauteing for 2-3 minutes.
  • Add carrots, turnips and onions, sauteing 3-5 minutes more.
  • Add onions, thyme leaves and FRESH ground sea salt and black pepper.
  • Stir in chicken broth, tomato paste, ginger, garlic and crushed red pepper, simmering 30-40 minutes.
  • Stir in peanut butter and lemon juice, simmering another 15-20 minutes.
  • Adjust seasoning.
  • Garnish with chopped Italian parsley and chopped peanuts.

NOTES:  Butternut squash is a great substitute fr a different flavor profile.

FLOATING CRUST CHICKEN POT PIE


FLOATING CRUST CHICKEN POT PIE
1 pie crust OR a pre-made PILLSBURY pie crust
1 egg
4 tablespoon butter
1 LARGE shallot, diced
2 LARGE carrots, peeled and diced
4 cloves garlic, minced
3 tablespoons WONDRA flour
1 1/2 cups homemade chicken broth
1 1/2 cups WHOLE milk
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme pieces
3 cups chopped cooked chicken *see notes
1 can LeSeur Peas, drained WELL

  • Preheat oven to 400°.
  • Roll the crust to 1 inch larger between two sheets of parchment paper.
  • Remove the top parchment paper.
  • Fold and crimp the outer edge to decorate the crust.
  • Arrange parchment on baking sheet.
  • Refrigerate 15 minutes.
  • Beat egg with 1 tablespoon water and brush crust. Save remainder for later.
  • Bake 10-12 minutes until LIGHT-MEDIUM golden brown.
  • Remove from oven to cool, but leave oven on.
  • In large skillet melt butter.
  • Add carrots and shallots, sauteing and cooking 8-10 minutes until carrots have softened.
  • Add garlic, sauteing 30 seconds more.
  • Add flour, stirring to blend.
  • Add chicken broth and milk, stirring regularly, until sauce thickens.
  • Add thyme, FRESH ground sea salt and black pepper.
  • Fold in the chicken pieces and peas.
  • Arrange crust on top.
  • Lightly brush with another layer of beaten egg.
  • Place pan in oven baking 10-15 minutes until crust is golden and filling is bubbly.

NOTES:

  • To make this recipe easier I use COSTCO rotisserie chicken pieces.
  • You can also use frozen peas, but I find the canned Le Seur peas are much more tender.

CITRUS BRINED ROAST TURKEY & GRAVY

CITRUS BRINED ROAST TURKEY & GRAVY adapted from Pioneer woman
Prep Time: 24 hours 45 mins

BRINE
5 bay leaves
5 garlic cloves, minced
Peel of 3 oranges, plus 1 orange, cut into wedges
1 lemon, cut into wedges
1 lime, cut into wedges
3 cups apple cider
2 tablespoons apple cider vinegar
2 cups packed dark brown sugar
1 1/2 cups kosher salt
3 tablespoons tri-color peppercorns

  • Combine all the brine ingredients in a large pot with 2 gallons cold water stirring until the sugar and salt COMPLETELY dissolve.
  • Bring to a boil, then turn off the heat and cover.
  • Let cool completely.
  • Pour the cooled brine into a large brining bag or pot.
  • Add the turkey and refrigerate for 16 to 24 hours.

 

  • When ready to roast, remove the turkey from the brine.
  • Submerge the turkey in a pot of fresh cold water.
  • Allow to sit in the clean water for 15 minutes to remove the excess salt.

TURKEY
18-20 pound turkey (reserve the giblets and neck for the gravy)
2 oranges, zested and juiced RESERVE zest and 2nd orange
1 lemon, zested and juiced RESERVE zest
2 sticks salted butter, softened
1 tablespoons finely chopped FRESH Thyme leaves, plus 4 to 5 sprigs (2 for garnish)
2 tablespoons finely chopped FRESH Tarragon leaves, plus 4-5 sprigs (2 for garnish)
FRESH ground sea salt and black pepper, to taste
3 cups homemade chicken broth
1 cup dry white wine

  • Preheat the oven to 275 ÌŠ.
  • Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan.
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Add juice from 1 lemon and 1 orange to the turkey cavity.
  • Cover with heavy duty foil.
  • Roast 10 minutes per pound.
  • Remove turkey from oven and increase the heat to 325 ÌŠ. Discard foil. Don’t worry that the turkey is so pale!

 

  • Combine the butter, thyme leaves, tarragon leaves, salt and pepper in a bowl until well blended.
  • Smear the butter mixture all over the skin and into the crevices so that the turkey is totally covered.
  • Slice the reserved orange into wedges and place in the cavity of the turkey along with 3 each of the thyme and tarragon sprigs.
  • Cross the legs and tie them together with kitchen twine.
  • Insert a meat thermometer into the thigh behind the leg joint.
  • Pour the chicken broth and wine into the bottom of the pan.
  • Roast for 5-7 minutes per pound, basting the turkey every 30 minutes, until the thermometer reads 165 ÌŠ.
  • Remove from the oven, cover loosely with foil and let rest for 30 minutes before carving.
  • Save the drippings for gravy.

GIBLET GRAVY

Giblet pieces and neck, saved from the uncooked turkey
Drippings from roasted turkey
1/2 cup WONDRA flour (more if needed)
4 cups no-sodium chicken or turkey broth
FRESH ground sea salt and black pepper
1 tablespoon each FRESH chopped Tarragon and Thyme leaves

  • In a small saucepan cover the giblets and neck with water by 2 inches.
  • Bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 1 hour to cook meat and create the broth for the gravy.
  • Remove the giblets and neck from the broth and set aside to be chopped into sell pieces when cool enough to touch.
  • Set the broth in the saucepan aside for later.

 

While the turkey is resting pour all the drippings from the turkey roasting pan into a bowl and let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).

  • When ready to make the gravy, return the pan to the stove over medium low flame.
  • Add 1 cup of the fat to the pan.
  • Sprinkle the flour all over the fat and immediately begin whisking it around to make a smooth roux that is not too oily or pasty by adding more fat or flour as necessary.
  • Whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color.
  • Once the roux is ready, pour in 1 cup of the drippings (the gel from under the fat) and the chicken or turkey broth, whisking constantly, cooking 7-8 minutes until thickened.

 

  • While gravy is simmering, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces.
  • Add as much of the meat to the gravy as you desire.
  • If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.)
  • Taste and adjust seasoning.

To complete our Thanksgiving meal I also traditionally make Sourdough Oatnut herb dressing, Homemade Cranberry Sauce and our Family Favorite Mashed Potatoes.