Sunday, November 27, 2011
Turkey terrific and kraut with attitude
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.
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