Chesney Mosher, Freshman
Thanksgiving is a holiday that is meant for spending time with family and giving thanks, so why not do that while eating delicious food from your favorite chefs? The four meals that are featured are Roasted Turkey with Lemon, Parsley, and Garlic by Gordon Ramsay, Everything Bagel and Bacon Stuffing by Rachael Ray, Parker House Rolls by Bobby Flay, and the "Best Mashed Potatoes in the World" by Joel Robuchon.
Roasted Turkey with Lemon, Parsley, and Garlic
1. Preheat the oven to 220 °C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic, and chopped parsley. Mix well to combine.
2. Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves, and 2 bay leaves.
3. With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavored butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
4. Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
5. Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.)
6. Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices, and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180 °C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.
7. To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.
8. Transfer the turkey to a warmed platter and remove the parson’s nose, wings, and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing, and accompaniment ingredients
Everything Bagel and Bacon Stuffing
Ingredients: 3 - 4 large everything bagels, cut into 2-inch-long pieces (about 6 cups), 12 sliced bacon (12 oz.), chopped, 1 red onion, and 3 cups low-sodium chicken broth. 2 eggs, Salt, pepper and 1/2 cup chopped flat-leaf parsley.
1. Place a rack in the upper third of the oven; preheat to 300 degrees.
2. Spread the bagel pieces on a rimmed baking sheet. Bake, stirring once, until toasted, 30 minutes; let cool.
3. Increase the oven temperature to 375 degrees . In a large skillet, cook the bacon over medium heat, stirring often until crisp, about 7 minutes.
4. Transfer to a paper towel-lined plate. Add the onion to the bacon drippings and cook, stirring occasionally, until soft, about 5 minutes.
5. In a large bowl, whisk together the broth and the eggs; season. Add the bagel pieces, bacon, onion, and parsley; toss to combine. Let stand, tossing occasionally, for 15 minutes. 6. Transfer to a greased shallow 2 1/2-qt. baking dish. Bake until the top is browned, about 45 minutes.
Parker House Rolls
1. Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
2. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into the desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled about 30 to 40 minutes.
3. Preheat the oven to 350 degrees F.
4. Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
"Best" Mashed Potatoes
Ingredients: 1kg Yukon gold or golden fingerling potatoes, 454g unsalted butter, cold, cut into small cubes, 1/4 cup milk, salt to taste Instructions
1. PLACE unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.
2. TURN potatoes through a food mill on the finest setting, back into the cooking pot. Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.
3. STIR in warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. Season with salt.
4. SMOOTH the top of the potatoes with the back of a spoon or an offset spatula.
5.TRY to stop licking the spoon.
Sources:
https://www.gordonramsay.com/gr/recipes/roast-turkey-with-lemon-parsley-and-garlic/
https://www.rachaelraymag.com/recipe/everything-bagel--bacon-stuffing
https://www.foodnetwork.com/recipes/bobby-flay/parker-house-rolls-recipe2-1916763
https://www.chatelaine.com/recipes/joel-robuchon-mashed-potato-recipe/
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