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Feb 05, 2012

Recipe Listing for Roasted

Fresh Herb and French Mustard Roasted Turkey
Recipe courtesy Anita Dillon

Ingredients
3/4 C (1 1/2 sticks) unsalted butter, room temp
1/3 C finely chopped green onion tops
1/3 C finely chopped fresh Italian parsley
2 T chopped fresh thyme
1 1/2 T chopped fresh sage
1 T Dijon mustard
1 1/2 T salt
1 1/4 t coarsely ground black pepper
14-16 lb fresh Shelton's turkey, rinsed, patted dry inside and out: giblets and neck reserved for another use
10 fresh Italian parsley sprigs
6 fresh sage sprigs
6 fresh thyme sprigs
2 T olive oil
2 C Shelton's turkey stock
Instructions
Whisk all butter ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature.
Set rack at lowest position in oven and preheat to 325 degrees. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons herb and mustard butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread herb butter over thigh and drumsticks, then over breast under skin. Fill main cavity with parsley, sage and thyme sprigs. Tie legs together loosely. Tuck wing tips under.
Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165 to 170 degrees, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan and juices. See separate recipe for the Green Onion Gravy.

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Brined Roast Turkey
Recipe courtesy Anita Dillon

Ingredients
1 C Kosher salt
1/4 C granulated sugar
4 qt water
14 lb fresh Shelton turkey
2 turkey oven bags Instructions
In a quart or larger pot, combine the kosher salt, sugar, and 2 quarts cool water. Put the pot over high heat and stir occasionally until the salt and sugar dissolve. Remove from the heat and let cool. Stir in another 2 quarts of water and chill in the refrigerator.
Remove the neck, giblets and tail (if present) from the turkey: reserve them for making turkey broth. Discard the liver. Rinse the turkey well.*** Double up two turkey size oven bags and then roll down the edges of the bags a bit to help them stay open. Put the bags in a heavy-duty roasting pan and put the turkey, breast side down, in the inner bag. Pour the brine over the turkey (have someone hold the bags open for you , if possible). Gather the inner bag tightly around the turkey so the brine is forced to cover most of the turkey and secure the bag with a twist tie. Secure the outer bag with twist tie. Refrigerate the turkey (in the roasting pan, to catch any leaks) for 12 to 18 hours. Remove turkey from bags. No need to rinse. Pat turkey dry inside and out with a paper towel. Your turkey is now ready to roast.
***Tip from Shelton's
This whole process (no bags needed) can be done in a clean ice chest overnight (no ice).

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Balsamic Chicken
Recipe courtesy 2008 LATTC 3rd Place

Ingredients
1/2 C balsamic vinegar
2 T Dijon mustard
2 T fresh lemon juice
2 garlic cloves, chopped
2 T olive oil
1 sprig fresh rosemary
salt and pepper
4 boneless skin-on chicken breasts
1/2 C low sodium fat-free chicken broth
1 T lemon zest
2 T chopped fresh Italian flat leaf parsley
Instructions
Whisk the vinegar, lemon juice, garlic and olive oil in a bowl. Combine the vinagrette with the chicken pieces in a ziplock bag. Remove the leaves from the rosemary sprig and place in the bag. Marinade chicken 15 minutes, turning often. Remove chicken from marinade. Remove rosemary leaves. Pat dry with paper towels and let drain on a rack for 10 minutes.
Heat a large ovenproof skillet. Add olive oil. When hot, place chicken skin side down in pan. When skin is crisp, turn chicken and place in upper rack of 375 degree oven. Cook until internal temperature is 160. Remove chicken and place on rack. Tent with foil.
Remove excess juices from pan. Heat and deglaze with chicken broth. Add balsamic vinegar if needed. Reduce and check for seasoning. Place chicken. Drizzle a little sauce on top and sprinkle with lemon zest and parsley.

Yield: 4

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