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|Lisa - LA||
My fav method is this steam-roasted one from the LA Times - one pan, easy and delicious every time
Joined: Dec 9, 2005
Posted to Thread #23217 at 1:12 am on Nov 14, 2012
I originally posted this in 12/05: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1653
I don't really care for turkey, and usually only eat it on Thanksgiving. This year, however, we had a free grocery store turkey that I needed to get out of the freezer, so I wanted to try this steam roasting method from the LA Times. It is so simple and it made one of the best tasting, moist turkeys we'd ever had.
This article has some great info on roasting methods and heritage birds. We used a plain "no name" brand of frozen turkey, and got spectacular results. I removed from the oven when the breast was at 160ºF.
FIT FOR A PILGRIM
By Regina Schrambling
Special to The Times
November 16, 2005
Steam-roasted heritage or free-range turkey
Total time: About 4 hours after 1 hour salt-curing
Servings: 10 to 12 with leftovers
(For a 19- to 20-pound bird, leave the cover on for 2 1/2 hours and then proceed with step 4.)
1 (14- to 16-pound) heritage or free-range turkey, giblets and neck removed
1/2 cup kosher salt
1/4 cup sugar
1 tablespoon mild pure ground chile pepper
1 tablespoon smoked paprika
Stuffing of choice
1 large bunch fresh rosemary
1 large bunch fresh thyme
2 large heads garlic, separated into cloves and peeled
3 tablespoons unsalted butter, softened
1. Remove the neck and giblets from the turkey; set aside for making the gravy. Rinse the turkey, drain well and pat almost dry. Place on a rimmed baking sheet. Combine the salt, sugar, chile pepper and paprika in a small bowl. Sprinkle over the turkey to thickly coat the skin. Set aside for 1 hour.
2. Heat the oven to 425 degrees. Brush the salt mixture off the turkey. Wipe clean with damp paper towels. Lightly pack the stuffing into the neck and cavity and tie the legs closed.
3. Place the turkey in the bottom of a roasting pan with a lid big enough to accommodate the turkey. Arrange the herbs and garlic cloves evenly around the turkey. Cover the pan and place it in the oven. Lower the setting to 325 degrees and roast for 2 hours.
4. Remove the lid from the pan. Spread the butter evenly over the turkey's skin. Raise the oven setting to 350 degrees. Continue roasting until a thermometer inserted into the thickest part of the breast or thigh reads 165 degrees, 45 minutes to 1 1/2 hours.
5. Remove the turkey from the oven and spoon all the stuffing out into an ovenproof serving dish. Loosely cover the turkey with a tent of aluminum foil and let stand 30 minutes before carving.
Each (4-ounce) serving without skin: 178 calories; 33 grams protein; 0 carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 112 mg. cholesterol; 185 mg. sodium.
Jerk spice rub: For the rub, substitute 1 tablespoon dried thyme and one-half teaspoon ground allspice for the chile powder. Use the same aromatics in the roasting pan.
Chipotle spice rub: For the rub, substitute 1 tablespoon ground chipotle pepper for the ground chile powder. Use the same aromatics.
Aromatics variation: Prepare the rub as in the master recipe and use the following aromatics in the roasting pan: omit thyme and garlic; add 1 tablespoon lightly crushed juniper berries with 6 peeled, halved shallots.
Link: LA Times - Steam Roasted Turkey, November 2005
Other messages in this thread:
- 23217. Why oh why do I have this brain? Click on the NYTIMES link...go ahead...I'll wait [LINK] - MarilynFL - 5:53pm on 11/13/12 (21)
- I know this guy with a comfortable couch ;) [NT] - pmassell_93 - 6:26pm on 11/13/12
- Is he naked? [NT] - MarilynFL - 7:01pm on 11/13/12
- And does he spend a lot of time in steam rooms? [NT] - Joe - 7:29pm on 11/13/12
- No, I didn't see that at first but now that you describe it I can't see it any other way. [NT] - Joe - 7:01pm on 11/13/12
- Welcome to my hell. Would you like paranoia with that? [NT] - MarilynFL - 7:02pm on 11/13/12
- maybe you shouldn't go to the new movie, Silver Lining. but, Bradley Cooper. sigh. [NT] - AngAk1 - 7:23pm on 11/13/12
- So, my Mom always covered her turkey in the big porcelain roaster with lid to "steam" it first, then - AngAk1 - 7:25pm on 11/13/12
- Yup, mine did that too. And the turkey was delicious. [NT] - Curious1 - 7:29pm on 11/13/12
- My fav method is this steam-roasted one from the LA Times - one pan, easy and delicious every time [LINK] - LisainLA - 1:12am on 11/14/12
- directly in pan, no rack? - cyalexa2 - 2:01pm on 11/15/12
- No rack - just in the bottom of the pan itself. I don't know the answer to - LisainLA - 12:16am on 11/16/12
- Mine too! [NT] - Richard in Cincy - 3:12pm on 11/14/12
- Does this method improve a Turkey Breast too? [NT] - Janet in NC - 5:34pm on 11/14/12
- My sister has Mom's roaster and we're going there for tkgiving---yay memories. I'm bringing Mom's - AngAk1 - 8:54pm on 11/14/12
- I always cover the breast and thighs with a sheet of foil until the last hour. [NT] - Marg CDN2 - 6:43pm on 11/15/12
- Kind of, although I thought it was an angel! [NT] - DawnNYS - 7:10pm on 11/13/12
- Honey, that's why you'll go to heaven and....well, I won't. [NT] - MarilynFL - 8:32pm on 11/13/12
- Yeah, right! [NT] - DawnNYS - 7:12pm on 11/14/12
- PRICELESS!!!!! - SallyBR - 7:28pm on 11/13/12
- Reminded me of Dr. Phil [NT] - Michael in Sarasota - 10:47pm on 11/13/12
- Oh yeahhhhhhhh.... - Heather_in_SF - 6:49am on 11/14/12