Butterflied Turkey with Herb Glaze and Chardonnay Gravy

Butterflied Turkey with Herb Glaze and Chardonnay Gravy

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A butterflied turkey makes a handsome presentation, especially when wreathed with rosemary sprigs and lemons. Fresh herbs and garlic, rubbed both under and over the skin, infuse the bird with flavor. The Chardonnay gravy picks up the subtle herbal flavors; garlic, oregano, rosemary and parsley of the butterflied turkey and is an ideal accompaniment.

Prep Time: 45 minutes
Cook Time: 225 minutes
Servings: 10 Serves 8 to 10, with leftovers.

Ingredients:
1 turkey, 12 to 14 lb., neck and giblets removed
and reserved
Salt and freshly ground pepper, to taste
6 garlic cloves, minced
1/4 cup minced shallots or green onions,
including tender green tops
1/3 cup minced fresh flat-leaf parsley, plus 2
sprigs for stock
3 Tbs. minced fresh oregano
3 Tbs. minced fresh rosemary
3 Tbs. Dijon mustard
3 Tbs. fresh lemon juice
3 Tbs. extra-virgin olive oil
1 yellow onion, stuck with 2 whole cloves
1/4 cup celery leaves
1 to 2 Tbs. unsalted butter, melted

For the Chardonnay gravy:
1 cup Chardonnay or other dry white wine
1/4 cup cornstarch stirred into 1/4 cup water
Rosemary sprigs for garnish
4 lemons, halved

Directions:
Rinse the turkey inside and out and pat dry with paper towels. Place the bird, breast side down, on a cutting board. Using poultry shears or a large knife, cut along one side of the backbone until the bird is split open. Pull open the halves of the bird. Cut down the other side of the backbone to free it, then cut between the rib plates and remove any small pieces of bone. Turn the bird, breast side up, opening it as flat as possible, and cover with a sheet of plastic wrap. Using a rolling pin or your hands, press it firmly to break the breastbone and flatten the bird. Season the bird with salt and pepper.

In a bowl, mix together the garlic, shallots, minced parsley, oregano, rosemary, mustard, lemon juice and olive oil. Use your fingers to push some of the herb mixture under the skin of the breast and legs. Rub the remaining herb mixture over the surface of the bird. Place on a baking sheet, cover loosely with plastic wrap and refrigerate for 6 to 24 hours. Bring the turkey to room temperature (about 1 hour) before roasting.

Meanwhile, in a saucepan over low heat, combine 6 cups water, the turkey neck, heart, and gizzard (reserve the liver for another use), the onion, parsley sprigs and celery leaves and bring to a simmer. Cover and cook for 1 hour, then strain, cover and refrigerate the turkey stock until ready to make the gravy.

Preheat an oven to 375°F. Spray a roasting pan with nonstick cooking spray and place a roasting rack in the pan.

Place the turkey, breast side up, on the rack, and tuck the legs in tightly. Brush with the melted butter. Roast until the skin is crisp and deep brown and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 175°F, 2 1/4 to 2 3/4 hours. Transfer the turkey to a warmed serving platter, tent with aluminum foil and let rest for 20 minutes.

Meanwhile, make the gravy: Set the roasting pan on the stovetop over medium-high heat. Add the wine and heat, stirring to scrape up the browned bits on the pan bottom, until the wine is reduced by half, about 10 minutes. Add 4 cups of the turkey stock (reserve any remaining stock for another use) and bring to a boil. Stir in the dissolved cornstarch and cook until the gravy is thickened, about 5 minutes. Pour into a warmed sauceboat.

Garnish the platter with rosemary sprigs and the lemon halves. Carve the turkey at the table and pass the gravy alongside.
Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005).

Herb-Roasted Turkey

Herb-Roasted Turkey

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Our special blend of Mediterranean herbs, which includes sage, thyme and marjoram, adds distinctive flavor to this roast turkey. The breast is covered with cheesecloth and basted during roasting to help the bird stay moist and juicy.

Prep Time: 30 minutes
Cook Time: 210 minutes
Servings: 12 Serves 12.

Ingredients:
1 fresh turkey, about 16 lb.
Salt and freshly ground pepper, to taste
4 Tbs. turkey herbs
1 bay leaf
8 Tbs. (1 stick) unsalted butter, at room
temperature
3/4 cup turkey or chicken stock
1/2 cup Madeira wine

Directions:
Let the turkey stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 325ºF.

Remove the giblets and neck, if included, and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard excess fat. Season the turkey inside and out with salt and pepper, and place 2 Tbs. of the herbs and the bay leaf inside the body cavity. If desired, truss the turkey with kitchen twine. Spread 2 Tbs. of the butter over the turkey breast and evenly coat the outside of the turkey with the remaining 2 Tbs. herbs.

Place the turkey on a rack in a large roasting pan. Fold a 3-foot square piece of cheesecloth into quarters, dampen with water and drape it over the breast, leaving the drumsticks exposed. Transfer to the oven.

In a small saucepan over medium heat, melt the remaining 6 Tbs. butter with the stock and Madeira. After 30 minutes of roasting, begin basting the turkey with the butter mixture through the cheesecloth. Continue roasting, basting every 20 minutes, for 1 1/2 hours more. Then baste every 30 minutes with the butter mixture and the pan juices until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165ºF, and inserted into the thigh registers 175ºF, about 1 1/2 hours more. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be about 3 1/2 hours.

Transfer the turkey to a warmed platter, cover loosely with aluminum foil and let rest for about 20 minutes before carving.
Williams-Sonoma Kitchen.

Herb-Roasted Chicken with Chardonnay Sauce

Herb-Roasted Chicken with Chardonnay Sauce

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When served with a flavorful pan sauce, a simple roasted chicken is elevated to a dish that's fit for company. Here, we prepare the sauce with Chardonnay wine, chicken stock and our Chardonnay vinegar, a complex, aromatic elixir that derives its distinctive character from Napa Valley wine.

Prep Time: 25 minutes
Cook Time: 90 minutes
Servings: 4

Ingredients:
1 Tbs. minced fresh thyme
3⁄4 tsp. salt, plus more, to taste
1⁄2 tsp. freshly ground pepper, plus more, to
taste
1 Tbs. extra-virgin olive oil
1 chicken, 4 to 5 lb., rinsed and patted dry
4 garlic cloves
1⁄2 small yellow onion, diced
2 Tbs. Chardonnay vinegar*
3⁄4 cup chicken stock
1⁄4 cup Chardonnay
2 Tbs. unsalted butter, cut into 2 pieces, at room
temperature

Directions:
Position a rack in the lower third of an oven and preheat to 425ºF.

In a small bowl, combine the thyme, the 3⁄4 tsp. salt, the 1⁄2 tsp. pepper and the olive oil. Brush the outside of the chicken with the thyme mixture. Season the inside of the chicken with salt and pepper. Put the garlic cloves in the bottom of a small roasting pan.

Place the chicken on a rack in the roasting pan and roast for 25 minutes. Reduce the heat to 350°F and roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF, 50 to 60 minutes more. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.

Pour off all but 2 Tbs. of the fat from the roasting pan. Set the pan over medium-high heat, add the onion and cook, stirring often and mashing the garlic cloves with a spoon, until the onion is softened, about 5 minutes. Add the vinegar and cook until the liquid is evaporated, 3 to 5 minutes. Add the stock and wine and cook, stirring to scrape up the browned bits from the pan bottom, until the sauce is slightly thickened, 5 to 7 minutes. Pour the sauce through a fine-mesh sieve into a small saucepan, set over medium-low heat and whisk in the butter in two additions. Season with salt and pepper.

Carve the chicken and arrange on a warmed platter. Pour the sauce into a sauceboat and pass alongside. Serves 4.

Williams-Sonoma Kitchen

All-Purpose Herb Rub... Sage and Rosemary Herb Rub .... Dry Marinades

All-Purpose Herb Rub
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To season meat or poultry before grilling, first coat the food well with canola or olive oil, then rub this flavorful herb blend on all sides of the food, rubbing well to cause some friction.

Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 8

Ingredients:
1 Tbs. dried basil
1 Tbs. dried thyme
1 Tbs. dried oregano
2 tsp. dried rosemary
1 tsp. coarse sea or kosher salt
1/2 tsp. coarsely ground pepper

Directions:
In a small bowl, stir together the basil, thyme, oregano, rosemary, salt and pepper. Makes about 4 Tbs., or enough for 2 to 3 lb. of meat or poultry.

Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).

**********
Sage and Rosemary Herb Rub
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Rubs are dry mixtures of herbs and spices, sprinkled or pressed onto food to flavor it. They can be applied just before grilling or several hours earlier so the food has more time to absorb the rub’s flavors. To help a rub adhere, lightly coat the food with oil and then apply the rub. Experiment with your own mixtures, adding or subtracting from the recipe suggested here. Dried herbs such as rosemary, oregano or thyme are all good additions. Paprika, garlic powder, salt and pepper are also used in most rubs.

Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 6

Ingredients:
2 Tbs. sweet paprika
2 Tbs. ground sage
1 Tbs. dried rosemary
1 Tbs. garlic powder
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. freshly ground black pepper

Directions:
In a small bowl, stir together the paprika, sage, rosemary, garlic powder, cayenne, salt and black pepper. Store leftover rub in a sealed jar in a cool, dark place for up to 4 months. Makes 7 Tbs., or enough for 1 chicken.

Adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002).

*******
Dry Marinades

Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks.
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8

Ingredients:

For lamb, beef and chicken:
2 Tbs. chopped fresh rosemary or 2 tsp. dried
rosemary
2 large garlic cloves, minced
1 1/2 tsp. salt
1 tsp. freshly ground pepper
Finely grated zest of 1 lemon or lime
For fish:
2 Tbs. chopped fresh dill or 2 tsp. dried dill
2 tsp. mild paprika
1 Tbs. grated lemon zest
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper

For pork:
2 Tbs. chopped fresh thyme or 2 tsp. dried
thyme
1 Tbs. chopped fresh sage or 1 tsp. dried sage
2 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. ground allspice or cloves
2 garlic cloves, minced

Directions:
Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together all the ingredients. Each recipe makes about 1/4 cup if made with fresh herbs, enough for 4 to 5 lb. lamb, beef, chicken or pork, or 2 lb. fish.
Adapted from Williams-Sonoma Kitchen Library Series, Grilling, by John Phillip Carroll (Time-Life Books, 1992).

Tortelloni Minestrone

Tortelloni Minestrone


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A green minestrone—one unsullied by tomatoes—is Nigella Lawson’s favorite. The recipe that follows is a remarkably low-effort version with a generous yield: a minor episode of chopping is the prelude to a warming and sustaining meal for many. She specifies that the zucchini should be half-peeled, by which she means taking a vegetable peeler and shaving the skin off in strips, so that you end up with dark- and light-green striped zucchini (it’s how her mother always peeled hers). As for the rest of the veggies, you can really use any you want, treating what’s below as a guide, in which case work on a ratio—give or take—of 6 cups of water per 2 1/4 lb. of vegetables.

For normal weeknights, when you may have less of a crowd to feed, you might prefer to halve quantities, though you can still use the whole potato. But don’t rush to downsize: Nigella loves this a day or two on, when the pasta’s cooled in the soup and you’re left with a thick vegetable stew stuffed with billowing soft pasta parcels to be reheated gently but thoroughly.

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8

Ingredients:
3 Tbs. garlic-flavored oil
Leaves from a few fresh thyme sprigs or 1 tsp. dried thyme
3 cups frozen petits pois
2 leeks, about 8 oz. total, halved lengthwise and thinly sliced
1 baking potato, about 8 oz., peeled and finely diced
1 celery stalk, finely diced
2 large zucchini, about 1 lb. total, half-peeled and finely diced
8 oz. green beans, trimmed and cut into short lengths
2 quarts cold water
2 tsp. kosher salt or 1 tsp. table salt, or to taste
2 cans (each 15 oz.) cannellini or flageolet beans, drained and
rinsed
1 lb. fresh spinach-and-ricotta tortelloni
Leaves from 1 small bunch fresh basil (about 1 cup, packed)
2 Tbs. grated Parmigiano-Reggiano cheese

Directions:
Warm the oil in a large, heavy saucepan (that has a lid), stirring in the thyme.

Add the peas and turn them in the garlic-flavored oil, then add the leeks, potato, celery, zucchini and green beans and stir in the heat of the pan.

Pour in the water, add the salt, put the lid on the pan and let come to a boil, then remove the lid and let everything bubble until the vegetables—check the potato particularly—are tender, 10 to 15 minutes. You could let the soup stand at this stage; if you are planning to finish it within an hour or so, put the lid on to keep in the heat. Otherwise, it is better to let it cool swiftly before reheating.

Remove 3 ladlefuls of the soup mixture, trying to scoop up more vegetables and less liquid, and place in a blender (or in a large bowl if you’re using an immersion blender) and set aside.

Add the cannellini or flageolet beans to the pan and bring back to a boil, then add the tortelloni and bring to a boil again. Turn off the heat.

Add the basil and Parmigiano-Reggiano to the reserved vegetables in the blender or bowl and blend to a vibrant green puree. Scrape this back into the pan, stirring it into the soup. Let it stand for 10 to 15 minutes before eating. Serves 8.

Adapted from Nigellissima, by Nigella Lawson (Clarkson/Potter Publishers, 2012).

Sage Bread Sticks (Grissini alla Salvia)

Sage Bread Sticks (Grissini alla Salvia)

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Thin, crunchy bread sticks turn up in many Italian breadbaskets. When flavored with sage or other herbs, they become a lovely accompaniment to a glass of wine. Or you might wrap them with thin slices of prosciutto and place them on an antipasto platter.

Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 36 Makes 6 dozen.

Ingredients:
2 1/2 tsp. (1 package) active dry yeast
1 cup warm water (105° to 115°F)
3 1/2 to 4 cups unbleached all-purpose flour
2 tsp. salt
2 tsp. dried sage, finely crumbled
1/3 cup olive oil

Directions:
In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved.

In a large bowl, using a wooden spoon, stir together 3 1/2 cups of the flour, the salt and the sage. Add the yeast mixture and the olive oil. Stir until a soft dough that holds its shape forms, about 2 minutes. Turn out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. If the dough feels sticky, knead in flour as needed.

Oil a large bowl, place the dough in it and turn it once to coat the top. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Preheat an oven to 400°F.

Turn out the dough onto a lightly floured kneading board. Punch down, then cut into 4 equal quarters. Working with one quarter at a time, cut the dough into 18 pieces. Keep the remaining quarters covered with plastic wrap. Using your palms, and working with one piece at a time, roll out the dough to form a rope 10 inches long. Place the ropes 1 inch apart on ungreased baking sheets.

Bake until crisp and browned, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough quarters. Store in an airtight container at room temperature for up to 2 weeks.
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).