Epicurean Broiled Turkey Recipes

Steps:

• Set an oven rack about 4 to 5 inches from the heat source and preheat the oven's broiler. Lightly spray a broiling pan with cooking spray.
• Combine turkey, onion, garlic, ginger, Worcestershire sauce, seasoned salt, Italian seasoning, cumin, coriander, chili powder, red pepper flakes, and black pepper in a mixing bowl. Mix by hand until uniformly combined. Form into 4 patties and place on the prepared pan.
• Broil until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 6 to 7 minutes per side.

Steps:

• Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
• Put oven rack in lower third of oven and preheat oven to 450°F.
• Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
• Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
• Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
• For a stuffed turkey:
• Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.
• For a roast turkey breast:
• The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)

Steps:

• Only very young, fresh-killed turkeys weighing from 3 1/2 to 5 pounds broil successfully. Split the turkey and remove the breastbone and backbone. Rub well with oil, salt, pepper and paprika. A clove or two of garlic, finely chopped, may be rubbed into the skin and along the bone of the bird. This gives the turkey a delicious flavor.
• Adjust the broiling pan about 4 to 5 inches from the heat and boil the turkey, bone side to the heat, for approximately 25 minutes, basting occasionally with a little melted butter. Turn at the end of 25 minutes, brush with butter or olive oil, and broil until nicely browned and cooked through, about 18 to 25 minutes more. Be careful not to overcook, or the white meat will be dry and uninteresting.
• Serve the broiled turkey with matchstick potatoes and a good salad. Drink a Beaujolais such as Juliénas.
• Variation: Marinate the turkey in one cup white wine, 1/2 cup Japanese soy sauce, 3 cloves garlic finely chopped, 1/4 cup olive oil and one tablespoon Tabasco. Turn the turkey several times during the marinating period. Broil as directed and baste with marinating liquid. Serve with fried rice and tiny cooked green beans with crisp, crumbled bacon and onion.

Steps:

• In a small saucepan, whisk the first eight ingredients; bring to a boil. Set aside 3/4 cup for serving. Brush tenderloins on both sides with remaining sauce., Broil 6 in. from the heat for 5 minutes, basting once. Turn and broil 5-8 minutes longer or until juices run clear. Serve with the reserved sauce.

Steps:

• Cook mushrooms slowly with 1/4 pound of butter until they are black and thoroughly mellow. This will take about 2 hours. The mushrooms should be very concentrated with a strong mushroomy odor. Add more butter if necessary during the cooking.
• When the mushrooms are thoroughly done add 6 more tablespoons of butter and flour. Blend this well and continue cooking the mixture for 1/2 hour more. Season to taste with salt and pepper and keep warm.
• Sauté 1 pound of chicken livers in 4 tablespoons of butter until they are lightly browned but not too well done. Shake the pan so the livers brown on all sides. When they are done, mash them thoroughly or put them through a food mill. Combine the mashed livers with the mushroom mixture. Rinse out the pan in which the livers were cooked with 1/4 cup of cognac and add this to the mixture. Taste for seasoning and add a pinch of nutmeg and a little chopped parsley. Keep this sauce warm and serve it with the turkey.

Steps:

• Cook the turkey giblets in 1 1/2 cups of water to which you have added the onion stuck with the cloves and salt and pepper to taste. When the giblets are tender, remove them and chop them very fine. Let the broth cook down for 10 or 15 minutes.
• Broil the turkey halves according to the instructions for Epicurean Broiled Turkey , basting them well with melted butter and white wine. When the turkey is done, remove it to a hot flameproof platter or a board.
• Heat 1/3 cup of cognac slightly, pour it over the turkey and ignite. When the flame dies down, pour off the juices into a cup. Keep the turkey warm. Sauté the chopped giblets briefly in 4 tablespoons of butter. (Do this in a pan on the grill, in an electric skillet, or in a chafing dish.) To the giblets add the reserved juices and a little of the giblet broth. Taste for seasoning, blend well and heat thoroughly. Stir in 1 1/2 cups of sour cream, blend and heat, but do not allow this mixture to boil or it will curdle. Add another dash of cognac and serve with the turkey.
• With this delectable dish, serve potatoes wrapped in foil and baked in the coals, cucumber salad and fine chilled white wine A perfect dessert is a platter of cheese and fresh peaches and pears.

Steps:

• Cook bacon until it is crisp. Add salt, pepper and paprika to the bacon fat and keep it warm. Spread the bone side of the turkey halves with some of the bacon fat mixture and grill according to instructions for Epicurean Broiled Turkey . Brush the skin side with bacon fat before turning. Brush the turkey twice more with bacon fat during the cooking process.
• Serve the broiled turkey garnished with the bacon, tiny green peas cooked with onions and dressed with plenty of butter and potatoes boiled in their jackets. Follow this with cole slaw as a separate course. Dress the cabbage with a sauce of sour cream and fresh horseradish. Fresh fruit and cheese round out this homely dinner.
• Variation:
• Prepare broiled chicken in same manner.

Steps:

• Gather and measure ingredients. Place all ingredients into a blender and puree.
• Rub herb puree evenly across the whole breast. Loosely cover with plastic and place turkey in fridge to marinate for 1-2 hours.
• Heat Oven to 375° and place foil on a sheet pan. Once the oven reaches 375° flip the oven off and turn the broiler on to high.
• Place the turkey into the oven on the middle shelf and broil for five minutes. Turkey should cook to a nice golden brown on the top side.
• Turn breast over and broil the other side for another five minutes, watching closely to ensure it doesn't burn.
• Turn the broiler off and set the oven back on to 375°. Let turkey roast in oven for exactly 20 minutes.
• Flip the turkey over and turn oven off (keeping turkey inside). Continue roasting for another 20 minutes.
• Check internal temperature. Turkey is ready when it's 150° in the center.
• Let the turkey rest for fifteen minutes before slicing.

Steps:

• Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
• Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
• Preheat burners on high, covered, 10 minutes, then turn off 1 burner (middle one if there are 3). Put turkey on oiled rack in roasting pan and add 2 cups water to pan. Set pan over turned-off burner and close lid immediately (temperature drops quickly when lid is lifted). Grill, adjusting burner or burners to maintain 450°F and rotating pan 180 degrees halfway through grilling, until thermometer inserted in fleshy part of each thigh registers 170°F, 1 3/4 to 2 1/2 hours. Time could be longer in cold weather. Avoid opening lid often because of rapid heat loss.

Steps:

• Arrange the turkey halves bone side down on the grill and cook slowly for 25 minutes. Season to taste and turn skin side down. Continue cooking for 15 to 20 minutes, or until almost done. To finish cooking, bring meat close to the coals to brown. Baste during the cooking with melted butter and white wine or with seasoned oil.
• Serve this broiled turkey with Epicurean Sauce .
• Good accompaniments are heated potato chips, a bowl of watercress and well buttered toasted protein bread. Add a bottle of red wine, not too heavy. A fine dessert might be a bowl of giant fresh cherries and some fine small cakes. Finish with strong black coffee and cognac.