烤火雞-----聖誕大餐之一

Why fight at the table with a whole bird? Here is a way to enjoy turkey that』s more delicious. No more dry white meat and seven hours cooking time. No more tasteless leftovers. (Get over it. It doesn』t taste better the next day and it』s even drier than the day before.

Ingredients
12 slices fresh Italian white bread
2 cups of cranberries, presoaked
2 cups of diced Granny Smith apples (peeled and cored)
6 tbsp/75 mL grated grana padano cheese
4 eggs
Pinch of grated nutmeg
Salt and pepper
2 tbsp/30 mL extra-virgin olive oil
2 tbsp/30 mL butter
1 cup/75 mL minced onion
1 cup/75 mL minced carrot
2 cloves garlic, minced
Sprig fresh rosemary
Sprig fresh sage
Sprig fresh thyme
2 bay leaves
2 tbsp/30 mL chopped Italian parsley
½ fresh turkey deboned to the drum
1 cup/250 mL white wine
1 cup/250 mL chicken stock, plus more as needed
Cooking directions
Pulse the bread in a food processor until finely crumbed. If using dry breadcrumbs, moisten them with a bit of warm milk or chicken stock and let sit for 15 minutes.

Sautee the cranberry with a little butter in a frying pan and sprinkle with white wine, evaporate well and cook until the pan is dry, set aside to cool. In a medium bowl add the breadcrumbs, the cranberry, the apples, grana padano, eggs, nutmeg, and salt and pepper to taste.

Heat 1 tbsp/15 mL oil and 1 tbsp/15 mL butter in a small skillet over medium heat. Reserving 1 tbsp/15 mL each of the minced onion and carrot, sauté the rest until soft and translucent. Add the sautéed vegetables to the bread mixture and mix well; the stuffing should be firm, not dry and crumbly.

With a meat mallet, flatten the turkey on a sheet of parchment paper and arrange it to form a rectangle. Spoon the stuffing into the center to form a log from end to end. Roll up the turkey, it should resemble a leg of lamb. Neatly wrap the turkey in one layer of cheesecloth, tying the ends of the cheesecloth and at a couple of spots in the middle.

Preheat the oven to 375ºF (190ºC).

Warm a baking dish large enough to accommodate the turkey roll and suitable for stovetop use. Add the remaining 1 tbsp/15 mL oil and 1 tbsp/15 mL butter to the warmed dish, along with the garlic, the reserved 1 tbsp/15 mL each of minced onion, carrot, and celery, and the rosemary, sage, thyme, and bay leaves. Sauté on the stove for a few minutes and sprinkle with ½ cup/125 mL of the white wine.

Add the turkey roll and cover the baking dish with tinfoil. Roast in the oven for 1 ½ hour, adding chicken stock as needed if the pan becomes too dry and keeping the cheesecloth moist. Turn the turkey occasionally as it roasts.

Remove from the heat and transfer the roll to a plate; wrap with tinfoil to keep warm. Strain the oil and juices from the baking dish. Add the remaining ½ cup/125 mL wine to the vegetables in the baking dish and simmer until the liquid evaporates. Add 1 cup/250 mL chicken stock and simmer until it is reduced.

Skim the surface of the strained juices with a spoon to remove excess oil, and return the juices to the baking dish. Simmer for 1 minute and adjust the seasoning to taste. Strain the juice reduction and reserve, discarding the vegetables.

Cut the turkey in ½ inch thick slices and transfer to a warmed serving platter, spoon the reduction over it to serve.

[ 本帖最後由 研究 於 2007-12-14 00:27 編輯 ]

有心想試試的朋友要在這個周末把火雞買好，火雞解凍還需要2-3天。可不能用微波爐解凍呀。

[ 本帖最後由 研究 於 2007-12-14 01:49 編輯 ]

呵呵，弟兄考慮可謂周全啊！收藏了！

大餐上早了

早吃早胖。

原帖由 hey211 於 2007-12-14 00:41 發表
大餐上早了

自己動手做，要早準備，火雞解凍就要花費兩三天時間呢，還要腌制呢。

[ 本帖最後由 研究 於 2007-12-14 01:21 編輯 ]