WHITE HOUSE THYME ROASTED TURKEY
Provided by Food Network
Categories main-dish
Time 15h45m
Yield 16 servings
Number Of Ingredients 14
Steps:
- For the brine: Heat the water, thyme, garlic, onion, lemon zest, peppercorns, bay leaves, kosher salt and light brown sugar in a large saucepan over medium-high heat, stirring frequently, until the sugar and salt dissolve. Transfer the liquid to a clean 5-gallon bucket. Add enough ice to total 3 gallons of liquid and mix until incorporated.
- For the turkey: Add the turkey to the bucket with the brining liquid and refrigerate for at least 12 hours.
- When ready to roast, preheat the oven to 450 degrees F. Have ready a large roasting pan with a rack.
- Remove the turkey from the brining liquid and use paper towels to pat it as dry as possible inside and out. Rub the turkey with the butter all over, including the cavity, and sprinkle with the sea salt and pepper. Stuff the cavity with the thyme, garlic, onions, bay leaves and lemon zest from the brine solution. Fold the wingtips underneath the turkey. Truss the legs with kitchen twine. Place the turkey in the roasting pan, breast-side up. Fold the neck flap under.
- Roast the turkey for 1 hour to brown it, then reduce the oven temperature to 350 degrees F and cook for another 1 1/2 to 2 hours or until a thermometer inserted in the thickest part of the thigh registers 165 degrees F. Let the turkey rest at room temperature, covered with foil, for 30 minutes before carving.
BRAISED GREENS
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
Provided by Marian Burros
Categories weekday, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
- Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
- Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 4 grams
QUICK-BRAISED CHICKEN WITH GREENS
There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).
Provided by Ali Slagle
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.
HERB-ROASTED CHICKEN
I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)
Provided by elainegl
Categories Whole Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
- Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
- Remove chicken from bag and rinse under cold water. Pat chicken dry.
- Preheat oven to 375°F
- In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
- In another small bowl, melt butter. Add minced garlic to butter and mix together.
- Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
- Turn chicken over and repeat with remaining butter and herbs.
- Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
- Serve and enjoy!
Nutrition Facts : Calories 529.3, Fat 40.6, SaturatedFat 13.6, Cholesterol 175.7, Sodium 14645.1, Carbohydrate 0.8, Fiber 0.2, Protein 37.9
VINEGAR BRAISED CHICKEN WITH GREENS
This recipe is a Southern twist on Coq au Vin. It is a one dish meal that goes well with rice, noodles, or crusty bread. It comes from Chef Stephen Stryjewski of New Orleans. His restaurants include, Cochon, Cochon-Lafayette and Cochon Butcher.
Provided by threeovens
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using paper towels, pat the chicken pieces dry; season liberally with salt and pepper.
- In a Dutch oven, brown chicken in oil over medium high heat, about 5 minutes per side; transfer to a platter.
- Reduce heat to medium and cook onions and garlic, scraping up any browned bits, 3 to 5 minutes; add in bay leaf and thyme.
- Deglaze pot with vinegar and simmer until reduced by half, about 5 minutes.
- Pour in chicken stock and bring to a boil; add greens, stirring until wilted, about 30 seconds.
- Return chicken pieces, skin side up, and any accumulated juices, to pot until cooked through, about 10-12 minutes (occasionally baste with juices).
- Transfer chicken to a serving platter and bring saue to another boil; reduce heat to medium low and stir in creme fraiche.
- Cook, while stirring until sauce thickens slightly, about 3 minutes.
- Spoon sauce and greens over chicken; serve with additional creme fraiche, if desired.
Nutrition Facts : Calories 516.8, Fat 33.8, SaturatedFat 10.3, Cholesterol 160.8, Sodium 255.4, Carbohydrate 13.8, Fiber 4.6, Sugar 2.8, Protein 35.8
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