Good Eats Turkey Tamales Alton Brown 2009 Recipes

Steps:

• In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
• Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
• Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
• While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
• For the dough:
• Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• To assemble the tamales:
• Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• To cook the tamales:
• Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
• Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;

Steps:

• Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Steps:

• For the meat filling:
• Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot. Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble.
• While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.
• Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• To assemble the tamales:
• Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• To steam the tamales:
• Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.
• Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Steps:

• MEAT FILLING: In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
• Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours.
• Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
• Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes.
• Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat (and tomato paste if desired) and cook until heated through, 2 to 3 minutes. Remove from the heat.
• WRAPPERS: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
• DOUGH: Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• ASSEMBLY: Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• TO COOK TAMALES: Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Do not pour the broth into the tops of the tamales. Cover, and simmer until the dough is firm and pulls away easily from the husk, about 30-60 minutes (Alton says 2 hrs, but ours were done much sooner).
• SAUCE: To make a wet sauce to serve with the tamales, after removing them from the broth, add a little tomato paste (about 3 oz) to the broth and simmer till thickened.
• STORING TAMALES: Tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through (we used a steamer basket in the microwave and they were done in 8 minutes, so it makes a great quick munchie snack). :).

Steps:

• MEAT FILLING: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours.
• Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot (add tomato paste to liquid now if using). Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes.
• Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble.
• FOR THE WRAPPERS: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.
• FOR THE DOUGH: Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• ASSEMBLY: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• STEAMING THE TAMALES: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.
• Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Steps:

• Combine all brine ingredients, except ice water, in a stockpot and bring to a boil.
• Stir to dissolve solids then, remove from heat and cool to room temperature.
• Refrigerate until thoroughly chilled.
• The night before cooking, combine the brine and ice water in a clean 5 gallon bucket.
• Place the thawed turkey, breast side down, in the brine.
• cover and refrigerate, or place in a cool environment for 6 hours.
• Turn the turkey over once, halfway through the brining.
• Before roasting:.
• Heat the oven to 500°.
• Combine apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
• Remove the bird from the brine and rinse the inside with cold water. Discard the brine.
• Pat the bird dry with paper towels and place on a roasting rack in a low, wide pan.
• Add the steeped aromatics to the cavity with the rosemary and sage.
• Tuck the wings back and coat the bird liberally with olive oil.
• Place on the lowest oven rack and cook for 30 minutes at 500°f.
• Remove from the oven and cover the breast with a double layer of aluminum foil.
• Lower temperature to 350°f, insert a probe thermometer in the thickest part of the breast and return to the oven for 2 to 2 & 1/2 hours. The thermometer should read 161°.
• Let the turkey rest, loosely covered for 15 minutes before carving.