Sunday, November 27, 2011

Turkey terrific and kraut with attitude


I invited my sister-in-law to guest post today. She put such a startlingly good meal on the table this past Thursday that it seems it should be shared, if only to generate enthusiasm. The rest of this will be in her words. Perhaps the biggest surprise is that these two preparations came from "Joy of Cooking." Have a look, then look away until next November!!! LOL
Susan speaks:

For the turkey, I followed the Joy of Cooking recipe for Roasted Brined Turkey, although I didn’t brine it. I filled the cavity with one onion, one stalk celery, and one carrot, cut up, and eight sprigs of fresh thyme. Didn’t truss the turkey, because it was still on the cold side when it went in oven, and I wanted more surface to be exposed to heat. Turkey weighed 13.85 lbs. Placed turkey breast side down on v rack, brushed with melted butter and roasted in convection oven at 325 for 2 hours, then turned it breast side up and brushed with more butter. Put thermometer probe in thigh and roasted until internal temp reached 168, about 1 1/2 hours more, basting several times with pan juices. Then took it out and let it rest for about 20 min.
For the sauerkraut, I used Joy of Cooking’s recipe for Alsatian Sauerkraut:
Heat 2T butter, bacon fat, or veg oil in a large ovenproof skillet (I used butter).
Saute until translucent 1/2 cup sliced onions or shallots (I used onions).
Add and cook for about 5 min. 2 lbs. deli-case sauerkraut, drained.
Stir in one med. tart apple, peeled and grated (I used Granny Smith) and 1 to 2 teaspoons caraway seeds (I used one).
Cover with boiling beef or veg stock or water (I used Swanson beef broth) and 1/4 cup dry white wine (which I omitted).
Cook uncovered for 30 min.
Cover and bake in 325 degree oven for about 30 min.
If desired, season with 1 to 2 T. brown sugar (which I skipped).
I made this the day before, put it in a small Corning Ware casserole dish, and reheated it in the microwave for Thanksgiving dinner.

7 comments:

Pegasuslegend said...

Absolutely gorgeous bird!~ bravo to your sister>>>

Jenn said...

Thanks for sharing, Susan! The turkey and saurekraut sound delicious!

Kitchen Belleicious said...

Oh that turkey looks delicious! Perfectly cooked and no way there would be any leftovers in this house with a turkey like that!

The Hobbit said...

Nice job on the turkey...what a good sister.Could you tell Steve that a Swede in Scotland is a rutabaga in the U.S. He'll know

GG said...

What a delicious looking turkey. I always cook duck breast side down but hadn't thought to do the same with turkey. Good idea. GG

Mary said...

It sounds like a fabulous meal, Susan. It's good to know that folks still use and have good results with the Joy of Cooking cookbook. I hope you have a great day. Blessings...Mary

Chris said...

"although I didn’t brine it"

Wait....this CAN'T be your sister, ha ha.

I actually like Joy of Cooking, it was what I cut my teeth on when I was learning to cook for the family.

Tuesday Tag-Along

Tuesday Tag-Along

Foodie BlogRoll

Followers