Covering a turkey with a glaze of maple syrup and butter results in a beautifully burnished, slightly sweet bird and drippings for a gravy enhanced with the addition of Riesling.
Read more about this recipe at the Washington Post.
Chopped Turkey Liver And Onions
Chopped Turkey Liver And Onions
This recipe is a great way to use turkey liver, but any other liver can be substituted, and the recipe can easily be doubled or tripled.
Read more about this recipe at Coconut & Lime.
Because this recipe omits nitrites, the corned beef isn’t the pink color you may be used to seeing. Despite the dull color, this brisket's taste rivals that of New York's famous Katz's Deli.
Read more about this recipe at Cook & Eat.
Gravy should be made the same day it's eaten. If you have prepared turkey stock ahead of time, you'll have the turkey fat and drippings to use before the Thanksgiving day turkey comes out of the oven.
Read more about this recipe at the Washington Post.
Roast Turkey With Apple Cider Gravy
Roast Turkey With Apple Cider Gravy
Traditional roast turkey is delicious. Hold onto some dark meat for mole poblano, a cup of gravy to make braised scallops, and some stuffing for baked trout.
This recipe is part of Andrew Schloss's Sunday Dinners.
It may lack the aesthetic charm of a whole bird, but a good-quality turkey cut into pieces by the butcher, tossed with olive oil, salt and pepper and roasted is not only a quick, low-stress proposition, but the crispiest, juiciest turkey we've ever tasted.
A twist on classic Italian saltimbocca, this recipe uses turkey tenders, the long muscles found underneath the breast meat, instead of veal. The tenders come in packages of two, and are usually enough for four servings with pasta on the side.
Fill any poultry or game bird with this classic stuffing before roasting. In general, plan for 3/4 to 1 cup of stuffing per pound of chicken or turkey.
Read more about this recipe in The Old Farmer's Almanac Everyday Cookbook.
Brined Pork Chops Grilled With Mustard And Herbs
Brined Pork Chops Grilled With Mustard And Herbs
Soaking pork loin chops in a salt and fresh water brine for 45 minutes before grilling ensures that they will be exceptionally tender. Basting chops with a mixture of Dijon, olive oil and fresh marjoram, rosemary and thyme adds an herbal note and a savory tang.
