Category Archives: Recipes

Recipes

Potluck on a Budget: Snickerdoodles

Five years ago, when we first started this project, our friends asked if they could have us over a lot and feed us. They were really worried that we wouldn’t get enough to eat. We told them no, because that goes against the idea of the project. This basically meant that we really didn’t see our friends that month, which also didn’t seem right. So the following year we decided that we could see friends, but we could only eat with them if we brought something to share. Enter the snickerdoodle. Cheap, easy, delicious, and always popular, at last year’s rules (‘paying’ for everything but spices) snickerdoodles cost $0.03 per two inch cookie, or $1.24 for a batch of three dozen. They’re great cookies, and we generally have two each after dinner every night – which helps to make the whole month a bit easier.

My first batch of snickerdoodles did not turn out well. I used the recipe in the Joy of Cooking, which had never steered me wrong. Since it’s never failed me since, I think that there was an error with their snickerdoodle recipe, because I had to make a lot of changes.

snickerdoodle-web

Ingredients (makes about 36 2 inch cookies):
2 3/4 cups flower
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 cup softened butter*
1 1/2 cup sugar
2 large eggs

1 tbl sugar
1 tsp cinnamon

Preheat your oven to 375F

1. Mix your dry ingredients in a bowl.
2. In a large mixing bowl, beat the butter and sugar together until creamed. Add the eggs and beat until well combined.
3. Stir in the flour mixture. If dough is very crumbly – which happens in winter when it’s so dry, melt a tiny pat of butter (like 1/4 tbl) and pour over the dough, then mix together. This should help bring the dough together.
4. Combine the sugar and cinnamon. Shape the dough into balls (an inch will get you a two inch cookie), then roll in the cinnamon sugar.
5. Arrange the cookies at least two inches apart on the cookie sheet. I leave mine in balls and they stay a little puffed up. You’re free to flatten if you like.
6. Bake one sheet at time for 8-10 minutes – until the cookies are golden brown at the edges. A shorter cooking time tends to lead to a softer cookie. Let stand on the cookie sheet for about a minute, then move to a rack for cooling. Enjoy!

* Butter is essential – cream of tartar is flavorful, but the butter is part of the flavor as well. If you don’t have time to soften the butter, put it in the microwave on the defrost setting for 10 seconds – flipping over after 5 seconds.

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Meal of the Week: Lentil Soup

Even though the week ends tomorrow, this still counts! Right? So this week’s meal of the week definitely fits the criteria of using up food that I might not have gotten to. This is an adaptation on Arabic Shorobat Adas, a red lentil soup, and it’s very simple to make. The original version doesn’t call for chicken or peas, but I had them both, so in they went! The only purchased ingredients were the onions and the rice, so the total cost was $3.29 for five quarts. Without using leftovers, the price would have been $5.44 for 5 quarts.

For lunch every day we get one cup of soup a small home made pita to eat with it. If you’re not watching the budget, it’s really best with some strained yogurt.

Lentils and Rice

Recipe:
.5 lb small dice onions
3 cloves minced garlic
olive oil
1 tbl ground cumin
1.5 cups whole dried red lentils, rinsed.
.75 cups rice
3 quarts water or stock (approximate…keep and eye on the soup)
.75 lb chicken breast*
6 oz peas*
1 tsp ground coriander
1/4 tsp cayenne pepper
salt to taste

1. Saute the onion in olive oil until tender. Add the garlic and saute until fragrant. Add the cumin. Add half of the water.

2. Add the lentils, rice and chicken. Cover with water and bring to a low simmer (don’t boil chicken unless you like tough chicken). Simmer on low until the lentils are just starting to get tender, mushy and yellow. At this point the chicken should be fully cooked.

3. Remove the chicken breast and shred with a fork, add back to the soup. Add the peas, coriander, and cayenne. Salt to taste. Serve with bread and a little bit of lemon juice (or yogurt if you have it!)

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$0.25 a Loaf

I can’t believe I’ve never devoted a post to bread. Cheap, easy, tasty (but not fast), bread is more or less responsible for Western civilization. It’s a staple in our household and I bake a loaf around once a week (though more this month).

The method I use mainly comes from Jim Lahey at NYC’s Sullivan Street Bakery, and was first publicized by Mark Bittman in the NY Times back in 2006 (The Original No-Knead Bread recipe). I’ve made changes to make things a little bit easier on myself, but the technique is basically the same for most breads of this type. The basic recipe only uses four ingredients: flour, water, salt and yeast. It’s known as “no knead bread” because by upping the water ratio and allowing for a MUCH longer rise, the looser dough lets the yeast and gluten work together to do the kneading for you.

Here’s what you need:
Equipment
mixing bowl
spatula
parchment paper (part of that “making things easier on myself” bit)
baking container (dutch ovens work well for round loaves, but I like an oblong loaf so I use a Clay Baker (which is awesome)

Ingredients
3 c flour*
1 tsp salt
.25 tsp yeast
~1.5 c water (1-1.5c really, but you have to eyeball it and add a bit more if necessary to incorporate all of the flour)
whatever you want to add to the bread**

* For whole wheat bread, I use a 2:1 white:wheat ratio. A little extra water is also necessary.
** In the pictures, you may notice I’ve added flax seeds and sunflower seeds – I have soooo much of both!

Flour and yeast together comes to $0.30 a loaf, but since it feels like I’ll never finish this jar of yeast, I’m not counting it this month. That’s why we have bread at $0.25 a loaf!

My method in pictures. Click on the thumbnails for instructions!

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Meal of the Week: Cauliflower and Kale Chowder

One of the ways that we keep our food bill low throughout the year, and especially this month, is the Meal of the Week. All year long I make the Meal of the Week on Sunday evenings, then we have it for lunch during the rest of the week. In colder months, the Meal of the Week is usually a stew of some sort that we eat with some sort of carb. When it’s hot outside, I usually make some sort of whole grain based salad.

This week, we’re eating a Cauliflower and Kale Chowder very closely based on the one recently published at Serious Eats by my favorite food blogger, Kenji Lopez-Alt of the Food Lab. Kenji is on week three of a four week vegan break from animal products and posted this recipe last week. I thought it looked good and decided to make it the the first weeks meal of the week for the following reasons:

1. It’s meatless. Last week we had a very beef centered meal of the week, so it’s good to start with something lower on the protein scale and higher on the vegetable scale to balance out between both last week and next week.
2. Next week we’re having chicken, lentil, and rice stew, and I’m not sure how I’m going to get a vegetable in there yet.
3. It will probably be one of the more expensive meals because most of the ingredients needed to be bought. I thought it would be good to start out a little pricey and veggie heavy since the rest of the month will use sooo much of what we already have.

Cauliflower and Kale Chowder

Recipe and prices after the jump! Continue reading

Chapter 12: Dining Out

So we did Chapter 12: Dining Out, waaaay back in November. For reference, we start Chapter 18 tomorrow. However, Chapter 12 was definitely my favorite. We learned about different Chinese foods and got some first hand restaurant and grocery store experience. At the grocery store, we bought ingredients to make a dish to bring to a class potluck. Chad made (without any help from me) 干煸四季豆/gānbiān sìjì dòu/dry fried green beans with chili. I made 麻婆豆腐/mápó dòufu/Mapo’s tofu. They both turned out pretty well – see:

Our first attempt at Chinese Cooking!
Our teachers even liked it! 麻麻的,辣辣的,很好吃!

Anyway, the reason I’m bringing it up now is that I meant to waaaaay back in November, but then never got around to it. BUT, I made Mapo Tofu again tonight as part of the meal of the week, and it was super tasty. So I’ve decided to share the recipe here. I just want to point out really quickly that there’s a whole lot of chili oil in this, so the mouth numbing Sichuan peppercorn is oooh so very necessary. This recipe is straight from SeriousEats.com with NO alterations, and originates from a Sichuanese chef. I highly recommend reading the story first: How The Best Mapo Dofu is Made

The Original Recipe for Real Deal Mapo Dofu
2 tablespoons Sichuan peppercorns, divided
1/4 cup vegetable oil
1 teaspoon cornstarch
2 teaspoons cold water
1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes
1/4 pound ground beef (pork is also commonly used, they both taste great)
3 garlic cloves grated on a microplane grater
1 tablespoon fresh ginger grated on a microplane grater
2 tablespoons fermented chili bean paste
2 tablespoons Xiaoxing wine
1 tablespoon dark soy sauce
1/4 cup low-sodium chicken stock
1/4 cup roasted chili oil
1/4 cup finely sliced scallion greens

1. Heat half of sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle. Pound until finely ground and set aside.

2. Add remaining sichuan peppercorns and vegetable oil to wok. Heat over medium high heat until lightly sizzling, about 1 1/2 minutes. Pick up peppercorns with a wire mesh skimmer and discard, leaving oil in pan.

3. Combine corn starch and cold water in a small bowl and mix with a fork until homogenous. Bring a medium saucepan of water to a boil over high heat and add tofu. Cook for 1 minute. Drain in a colander, being careful not to break up the tofu.

4. Heat oil in wok over high heat until smoking. Add beef and cook, stirring constantly for 1 minute. Add garlic and ginger and cook until fragrant, about 15 seconds. Add chili-bean paste, wine, soy sauce, and chicken stock and bring to a boil. Pour in corn starch mixture and cook for 30 seconds until thickened. Add tofu and carefully fold in, being careful not to break it up too much. Stir in chili oil and half of scallions and simmer for 30 seconds longer. Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper. Serve immediately with white rice.

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So much for cranberry sauce

Better late than never, right? Below is a picture of Thanksgiving dinner.


We had: Roasted turkey breast, apple cider braised turkey legs, cauliflower mashed potatoes, wild mushroom and hazelnut dressing, kale in apple cider vinegar (with bacon and crispy onions), and two types of gravy. For dessert we had our choice of apple pie, pumpkin tart, or pecan tart all with cinnamon-clove-nutmeg frozen custard.

Of course, I forgot to put out the cranberry sauce that I made last week. Of course.

Sorry the kale isn’t clear in the picture, to make up for it, here’s the recipe.

1/4 cup sugar
1/2 cup apple cider vinegar
1 teaspoon dried crushed red pepper
2 cups plus 1 tablespoon peanut oil
Coarse kosher salt
3 strips of bacon, cut into 1 inch pieces
2 pounds kale stems removed, cut crosswise into 1/2-inch-wide strips

crispy fried onions (French’s or Lars)

Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with wet pastry brush, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool. (this is all the same)

Use store bought crispy onions (I like the Lars brand).

Fry bacon in large pot over medium-high heat. Remove the bacon to a paper towel lined plate – leave the hot fat in the pot. Add the greens, pour the gastrique over the greens and cover. After a minute toss to make sure the greens wilt evenly. Let them cook another minute or so until bright green and tender.

Serve immediately, sprinkled with the crispy fried onions and the bacon.

To further amuse, Harvey dragged his puppy pop to the spare chairs and ate underneath them…

Yummy Crunchy Granola Bars

Aha! I bet you didn’t think I’d do another Sunday Food Interlude, did you? I certainly didn’t. This weeks lunch is already packed away, but lucky for you guys, I haven’t made the weekly breakfast yet. And that, during the non-winter months, is yummy crunchy granola. The recipes was lifted from The Kitchn, and awesome food blog, which in turn lifted it from Emily Franklin’s Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes. I’ve made three modifications: 1. I bring the oven up to 345 – it makes the granola bars just a little bit crunchier. 2. I keep changing up the ingredients. One week it’ll feature crystallized ginger and macadamia nuts, and the next week it’s all about pumpkin seeds and tamari almonds (the original is cranberries and pecans). 3. I’ll think of it, really I will.

So. I use the fancy expensive ingredients, but when it comes down to it, bar for bar, these are tastier and better for you than the granola bars in the store. Oh, did I mention that even with the fancy ingredients they’re $0.20 each? That’s only slightly cheaper than the $0.22 per bar for Quaker, but these are healthier and you can make up your own flavors!

Ingredients:
3 1/2 tbsp. peanut butter, preferably chunky (i use fresh ground from Whole Foods)
3 tbsp. honey
3 1/2 tbsp. brown rice syrup*
big splash of vanilla (or other extract)
1 tbsp. brown sugar
1 1/2 cups puffed wheat/rice/kamut
1/2 cup bran buds/Grape-Nuts cereal
1 1/2 cups rolled oats (not the quick-cook kind)
2 tbl flax seed
1 cup extras (nuts, dried fruit, etc)
spice or seasoning (cinnamon, ginger, cream of tartar, etc)

makes 18 bars (regular sized bars too!)

*note try not to substitute the brown rice syrup. It really keeps things crunchy and sticking together.

Preheat oven to 330°.
Line 8- or 9-inch square (or rectangular) pan with a long sheet of parchment paper.


before warming

Warm peanut butter honey, brown rice syrup, vanilla, and brown sugar until sugar has melted and soy butter has thinned.


after warming and stirring


Mix dry ingredients in big bowl and dust with cinnamon. Pour liquid on top, mixing as you go. When everything is equally coated, spread the mixture into the pan.


Press mixture down with another, shorter sheet of parchment paper. Bake for about 25-30 minutes.

When you remove the pan from the oven, again use parchment to press bars flat.

Allow to cool completely before touching again. When totally cooled and hard, lift the ends of the parchment and put onto a cutting board and cut into longish bars or squares.


ready to eat!

Have a good week everyone!

Kidney Beans and Polenta

I’ve never been a very good blogger.  Which is why there haven’t been any updates for a while.  Anyway, I thought I’d post the recipe and info for what we had for dinner for most of last week.  It was filling, nutritious, and very tasty (if I may say so myself). This uses my ever convenient slow cooker, but can be adapted for stove top.

Ingredients
1 lb dried kidney beans
1 medium onion (small dice)
1 tsp oil
1 clove garlic, minced
1 tsp cumin
1 tsp chili powder
2 tbl salt
1 56 oz can of crushed tomatoes
2.5 cups polenta

For the Beans
Pick over the beans and remove any stones. Pour over water to at least 4 inches over the kidney beans and discard any that float. Soak over night, changing the water at least once, if possible. Briefly blanch the beans in boiling water (a minute or so), and drain to remove any possible toxins, though this isn’t that common in the US. Drain the beans.

Heat the oil in the pan over medium heat and add the diced onions. Cook until soft, then add the garlic and spices and cook on high for about one minute. Put the onion mixture in the slow cooker, add the drained beans, then the crushed tomatoes. Fill the tomato can about half way with water, then add that tomato-y water (since it’s not actual tomato water…) to the crock pot as well. Stir well, then set the crock pot for about 7 hours on low to cook.

When it’s done, stir well, then salt and pepper to taste. Makes about 12 servings of 1/2 cup kidney beans.

For the Polenta
I use a 3 to 1 ratio for my polenta.  While I ended up making 3 cups for the whole week, some of that was included as part of breakfast, so right now, I’ll just do 2.5 cups that we ate for dinner during the week.

Bring 7.5 cups of salted water to a boil.

Slowly pour in polenta, stirring the entire time, in order to avoid clumps (biting into an uncooked, dry clump of polenta can ruin my meal).

Continue Stirring. Stir constantly for approximately 10 minutes, or until the mixture has completely thickened to a paste and a cooled bite of the polenta is soft when tasted. Ordinarily, this is where you add 2 table spoons of butter and a half cup of grated parmigiana reggiano. But, in the interests of frugality, they were omitted. *sigh*

Pour out onto a cookie sheet, large piece of parchment paper, or board. Spread the polenta into a large rectangle about 1/2 to 3/4 inch thick and let cool for at least 15 minutes.

Cut into 8 large, rectangular pieces (or 16, if you’re like me) and serve as needed. For this week, they were topped with a 1/2 cup of kidney bean stew!

The Numbers
For this month, 2 pies is a serving

Cost

Ingredient Amount Cost
Kidney Beans
1 lb dry $1.49
Crushed Tomato 56 oz $0.99
Onion 8 oz (1 medium) $0.26
Polenta 2.5 cups $0.99
Salt 0.5 lb $0.65
Total $3.73
Per Serving 10 $0.37

Nutrition
Calories: 363
Fat: 1.3
Saturated Fat: n/a
Cholesterol: 0
Carbohydrates: 71.9
Fiber: 13..1
Protein: 17.0

It was very nice to be able to not think about dinner at all last week!

Mini Chicken Pies

Now that the week is almost over, I suppose I should post about the lunch we’ve been eating every day. The mini chicken pies aren’t exactly empanadas in my mind, but they’re definitely empanada inspired.

The recipe for the dough comes from epicurious.com’s recipe for empanada dough. Go check it out. For this weeks purposes, I doubled the recipe to make 24 mini pies.

The filling is more chicken pot pie than empanada, and very easy to make. Much easier than dealing with the dough, in my opinion.

Ingredients:
1 lb boneless skinless chicken thighs, trimed (I actually used .91 lbs)
1 medium onion, small dice
.5 lb frozen peas
.5 lb carrots, small dice
1 bay leaf
salt, pepper, poultry seasoning
water
2 tablespoons of flour

Cut the thighs into half inch cubes. Place into a bowl with the diced onion and about a half teaspoon kosher salt, some ground pepper and a dash or two of poultry seasoning (ground sage, rosemary, etc). Let this marinate for at least a half an hour. Now is a good time to mix up the empanada dough – at least this is when I do it.

Remove the chicken from the marinade and saute the onions in a teaspoon of cooking oil until they are soft. Add the chicken and brown. Add carrots and saute for a few minutes. Add water until the mixture is just covered. Add more salt (maybe another half teaspoon), pepper and bay leaf and simmer until the the liquid is reduced by a quarter. The liquid should taste a bit like chicken broth. Don’t forget to remove the bay leaf.

Put the flour in a cup or small bowl. Using a large spoon or small ladle, scoop out the hot broth and add it to the flour to make a slurry. Stir in the liquid until it is a runny paste. Add the slurry to the chicken mixture, it should create a nice gravy.

Remove from heat and stir in the still frozen peas. They should bring the temperature down so you can spoon the mixture into the empanada pastry.

Assembling the Mini Pies

Preheat the oven to 400°F.
Divide dough into 24 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).

Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet or sheet of parchment. Make the rest of the pies in same manner.

Bake 25 minutes. Transfer pies to a rack to cool at least 5 minutes. Serve warm or at room temperature.

~

I can never get the crimping part right. All 24 of my mini chicken pies leaked. =(

The Numbers
For this month, 2 pies is a serving

Cost

Ingredient Amount Cost
Flour 4.5 cups $0.27
Butter 1 cup $0.75
Egg 2 medium $0.26
Chicken 0.91 lb $1.82
Peas 0.5 lb $0.65
Carrots 0.5 lb $0.45
Add’nl Flour 2 tbl $0.01
Total $4.21
Per Serving 12 $0.35

Nutrition
Calories: 408
Fat: 19.2
Saturated Fat: 10.7
Cholesterol: 102
Carbohydrates: 2.3
Fiber: 2.3
Protein: 17.1

It’s a nice lunch to have. 10 minutes in the toaster oven reheats it nicely. =)

Deconstructing the Turkey

For me, flavor is paramount to presentation. The best example of this, for me, is my Thanksgiving turkey. While I can appreciate the classic aesthetic of the golden bird coming out of the kitchen on a nice platter, I’d still rather eat some flavorful, juicy turkey. I know that I could flip, tent, deep fry, or any other number of whole turkey cooking tricks, but my preferred method is a deconstructed bird. Different types and cuts of meat all have their best methods of cooking, I wouldn’t sear a shoulder or roast a tenderloin, and this philosophy extends to the Turkey. Therefore, the dark meat turkey legs, etc., which need to cook longer, will be braised in white wine, while the light meat turkey breast will be brined then roasted. Not only will each part of the bird get the best method for it’s type, but it cooks in less time! I used this recipe by Chef Alain Sailhac of the French Culinary Institute, posted on the Heritage Foods USA website, and adapted it to suit my tastes.
Without further ado, we have White Wine Braised Turkey Legs, Roasted Turkey Breast, and Pan Turkey Gravy.

The Day Before:
1. “Deconstruct the Turkey”
2. Set the breast to brine
3. Make a compound butter

1. Taking apart Mr. (or Ms.) Turkey
Even my heritage turkey will be nice and cleaned out by the time he or she arrives by fed ex (he actually came yesterday!). However, There is some slightly messy work left for me to do – this is not necessarily for the squeamish.

  • Only applicable to heritage turkeys: Feel the skin of the entire turkey in all directions. Remove any feather roots you may find. This might require the assistance of some pliers.
  • Remove neck and giblets and set aside (sealed in the refrigerator) for use in the gravy.
  • Dislocate the wings and legs at the joint where they meet the main body of the turkey.
  • Using a very sharp knife (a chefs knife will probably work best), cut through the meat and tendons until the wings and thighs/legs are free of the rest of the turkey. Store the wings and legs in an air tight container separate from the breast of the turkey.
  • 2. Brine the Turkey Breast
    I like to use a honey brine on my turkey because I like the hint of sweetness in the finished turkey. Since I’m only roasting the turkey breast, I can easily use a medium brine bag.

  • The ingredients of the brine will be: 4 parts water, 1 part salt, half part honey. Make as much or as little as needed. Here’s what I do in a gallon:cup:1/2 amount.
  • Combine 1 cup of kosher salt, 1/2 cup of honey, and 1 quart of hot (not boiling) water in a large bowl.
  • Stir until the salt and honey dissolve.
  • Place the turkey in the brine bag.
  • Add one cup of the honey salt water mixture to the bag, then add one quart of cold water. Then add another cup of the mixture and another quart of cold water. Repeat once more, then add the rest of the mixture.
  • Carefully slosh the mixture and turkey around and place the bag in a large bowl.
  • Refrigerate for no longer than 12 hours!
  • 3. A Compound Butter?
    Some people use a compound butter because they think it will make the turkey more moist. I use one because I like the way it makes a flavor seep into a slowly roasted bird.

  • You will need: 2 sticks of butter, 7-10 cloves of roughly chopped garlic, 1 tablespoon each chopped thyme, parsley and sage.
  • In a food processor, with a pastry cutter or a cold knife, break butter up into 1/4 inch bits. Add garlic and herbs and mix into a paste.
  • The butter should NOT be allowed to melt
  • Take out a sheet of parchment paper, about 12×12 inches and place the compound butter on the paper.
  • Roll the compound butter up in the paper and refrigerate.
  • Yaaay! It’s finally time to cook the turkey!

    White Wine Braised Turkey Legs
    Ingredients

  • One 18-pound Heritage turkey’s legs, thighs and wings
  • 1 table spoon olive oil
  • 1 small onion, peeled and cut into large mirepoix
  • 1 medium carrot, peeled and cut into large mirepoix
  • 1 celery branch, cut into large mirepoix
  • 4 garlic cloves, unpeeled and lightly crushed
  • Bouquet garni: 2 bay leaves, 2 branches of sage, 5-6 parsley leaves, and a few inner celery leaves
  • 2 cups white wine
  • 2 quarts chicken stock

    Method

  • Pre heat oven to 350 degrees Fahrenheit
  • With medium heat, in a large heavy bottom pot (I use a 5 quart dutch oven), heat the oil and brown each turkey part, then remove to a large bowl and cover with aluminum, leaving 2 tablespoons of liquid fat in the pot.
  • Saute onions until clear, then add carrots and celery and saute until soft.
  • Deglaze with the wine and reduce by half.
  • Return turkey to the pot.
  • Add the stock. The liquid should come halfway up the legs. Add garlic and bouquet garni.
  • Bring to a boil, cover, and place in the oven.
  • Braise in the oven, turning occasionally, for 2 – 2 1/2 hours, or until the turkey reaches 175 degrees.
  • Remove the legs to a platter a cover, keeping warm.
  • Strain, defat and reserve 1 quart plus 1 cup of the braising liquid (for the gravy).

    Roasted Turkey Breast
    Since only the turkey breast is being roasted, it should be removed from the brine, rinsed, and patted dry after 12 hours.

    Ingredients:

  • 1 brined turkey breast, rinsed and patted dry
  • 1 roll of compound butter
  • gliblets and neck.
  • 3 tablespoons high heat oil
  • Method:

  • Toss the giblets and neck in 2 table spoons oil (use safflower or corn, NOT olive oil or butter – it will burn too quickly).
  • Put the giblets in the roasting pan under where the turkey will be.
  • Cut thin slices from the compound butter and place under the turkey breast skin wherever possible. Try to cover as much territory possible, but it’s okay if the entire breast isn’t covered.
  • Rub the entire turkey skin with the remaining oil.
  • Place in the oven next to the braising turkey legs.
  • After 1 hour, check the giblets in the bottom of the pan, if they are over colored, add 1/2 cup white wine and 1/2 cup water to the bottom of the pan.
  • Continue roasting until the temperature reaches 165 F.
  • Remove to a platter and cover with foil.
  • Rest 30 minutes before carving.
  • Pan Gravy!
    the best time to make the gravy is while the meat is resting. The gravy brings the braising and the roasting methods together quite nicely!

    Ingredients:

  • Roasted giblets and neck
  • 4 cups Braising liquid
  • 4 tablespoons butter
  • 4 tablespoons flour
  • Method:

  • Place the roasting pan on stove top over two burners and turn heat to medium low (the pan will already be hot – so be careful of the handles!)
  • Deglaze the pan with any leftover white wine and 1 cup of the strained stock. Reduce by half, then strain and defat.
  • In a saute pan, melt the butter and bring to a slight bubble. Add the flour and mix until the roux has turned a golden brown.
  • Slowly whisk in the braising liquid until it has reached the desired consistence. There may be some liquids left over.
  • It’s finally time for dinner!