Maple-Bourbon Roasted Turkey with Gravy
You are about to indulge yourself into one of my favorite recipes, that came from my dear friends the Beekman Boys. Their cook book in addition to the 100+ recipes that the two have adapted from their own families’ archives, includes blank recipe cards and specially designed pockets in the book to collect them so that when the book is given as a gift (perfect for holidays, housewarming, and weddings) the recipient not only gets a set of new recipes but also hand-written versions of their family’s own classics.
3 hr 15 min
1 (14-pound) Turkey, rinsed and patted dry (neck and giblets reserved)
1/4 cup(s) Coarse Salt
1 tablespoon(s) Sugar
2 teaspoon(s) Ancho Chile Powder
1 Orange, 1 Lime
1 small Yellow Onion, halved
2 Bay Leaves
3 love(s) Garlic unpeeled
3/4 cup(s) Maple Syrup
2 tablespoon(s) Molasses
2 tablespoon(s) Light-Brown
1 tablespoon(s) Worcestershire Sauce
2 cup(s) BourbonButter (Optional) for buttering foil
1/3 cup(s) All-Purpose Flour
1. Preheat oven to 325 degrees F. Tuck wing tips under turkey by bending them back and pushing them under wings. In a small bowl, combine salt, sugar, and chile powder. Carefully run your fingers under breast and thigh skin to loosen, then rub meat with about one-third of seasoning. Rub remaining seasoning in cavity of turkey and all over skin. Next, pierce orange and lime with a fork, and stuff citrus in cavity, along with onion, bay leaves, and garlic. Using kitchen string, tie legs together.
2. In a small skillet, stir maple syrup, molasses, brown sugar, and Worcestershire sauce. Bring to a simmer; let cook for 5 minutes.
3. Set turkey breast side up in a large roasting pan fitted with a rack. Put turkey neck and giblets in bottom of pan and add bourbon. Pour all but 1/3 cup of maple-syrup mixture over turkey. Cover pan with lid or buttered aluminum foil. Roast turkey, covered, for 1 hour 30 minutes.
4. Uncover pan and brush turkey with reserved maple-syrup mixture. Return turkey to oven and continue to roast, uncovered, until an instant-read thermometer inserted into thigh meat registers 165 degrees F, 40 to 50 minutes. Lift turkey from pan, allowing any juices in cavity to drain into pan, and transfer to a platter or cutting board. Tent turkey with foil and let rest for 30 minutes.
5. Discard neck and giblets and pour juices from roasting pan into a gravy separator or a large measuring cup. Remove fat, reserving 3 tablespoons. If needed, add enough water to pan juices to measure 4 cups.
6. Place reserved turkey fat in a large saucepan over low heat. Gradually whisk in flour and cook, whisking constantly, until flour has browned, about 5 minutes. Gradually whisk in pan juices and cook, whisking constantly, until gravy is creamy and slightly thickened, about 10 minutes.
Go check out their site: http://www.beekman1802.com
to check out the video with Cici Licious!
2/3 pieces Sirloin Steak on the bone
1 Large Onion
2 Romaine Hearts of Lettuce
Freshly Grated Parmesan Cheese
1. Cover your toaster oven trays with aluminum foil. Make the foil bucket "Sonja Style"
2. Place steaks inside and salt and pepper to taste. Place on upper rack. Broil at 450* for 10 minutes or longer depending on how well done you like your steak. Feel free to use your own marinade or spices!
3. Cover another tray and place the romaine lettuce inside another foil bucket "Sonja Style". Sprinkle shreaded cheese on top. Place on bottom rack. Romaine may take longer than the steak depending on how well done you like your steak.
4. When the steak is brown, the cheese is melted, and it smells delicious, you will know it's time to check!
Plate the Toasted Parmesan Romaine separately from the steak, onions, mushrooms or any other veggie.
Enjoy another delight from behind the glass door!
These are a healthy alternative to store-bought chips that you can make in your toaster. I first had these as a young model in Milan at BICE. They are very simple to make, elegant for adults, and fun for kids to eat. This is one recipe I do not suggest children making, as it involves peeling the potato. You would find these at any Cipriani restaurant around the world. They are delicious without salt or anything but feel free to experiment with your favorite toppings. I serve them with icy cold vodka shots and sour cream.
- One large Idaho or starchy potato
- Spray Canola Oil
- Coarse Sea Salt
-Peel potato with a common peeler
-Slice the potato into thin chips using a mandolin slicer or use a cheese grater. The cheese grater makes half chips.
-When using the mandolin be careful of the last bit of potato, and use the special instrument to protect your fingers
-Place potato slices thinly in a canola sprayed tray and spray chips with canola as well.
- Lightly Salt chips or sprinkle Rosemary if you like.
-Bake for 30 to 40 minutes on 450 degrees or until crispy. May need to rotate the tray as the back gets hotter than the front.
*Foil is reusable
Enjoy, and be sure to catch up with me on Twitter, @Sonjatmorgan, and on my Facebook fan page
Send me pictures of YOUR toaster oven recipes!
Here are two new light fresh recipes that you would normally do on your grill outside. But, if you're stuck in your home, pop it in your toaster oven and pretend you're having a BBQ. Kids love to help doing this. It's easy and fun, makes a great presentation and it's light on the waist line!
- 4 tomatoes, halved horizontally
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 4 teaspoons extra-virgin olive oil
- Preheat toaster oven to 450° F.
- Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Spray with oil and bake until the tomatoes are tender, about 15 minutes.
- 4 large red or yellow bell peppers
- 2 tablespoons good olive oil
Preheat the toaster oven to 450 degrees. Remove the stem and seeds from each pepper and cut them in quarters and spray them with oil. Place the peppers on a sheet pan and place in the toaster oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Set aside for 30 minutes, or until the peppers are cool enough to handle. It's all in the presentation, so choose your plate, napkin and placemat with intent!
One jar of French Cornichon or Gherkin pickles (cocktail sized)
Thinly Sliced Prosciutto Di Parma
Thinly Sliced Smoked Salmon
This is a quick and easy hors d'oeuvre that I love to serve to children and adults alike. It’s a fun after school snack for kids to make on their own and makes a wonderful presentation to the most elegant and worldly of guests. I show mine here served on a plate made by my daughter at one of those children’s pottery salons. When coupled with fun colored toothpicks and color coordinated French napkins and placemats, you can’t go wrong! These hit the spot when served with Martini’s or Prosecco. I love the sweet and sour combination.
Wrap sliced prosciutto or salmon around the pickle, and fasten with a toothpick. Display on a pretty serving plate with lemon wedges. I like these fun, whimsical placemats that are easy to wipe clean and protect my table tops.
Enjoy, and be sure to catch up with me on Twitter, @Sonjatmorgan, and on my Facebook fan page, http://www.facebook.com/sonjatmorgan
Send me pictures of YOUR toaster oven recipes!