TURKEY DUCK HEN RECIPES

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SPICED AND SUPER-JUICY ROAST TURKEY RECIPE - FOOD NETWORK



Spiced and Super-Juicy Roast Turkey Recipe - Food Network image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Total Time 4 hours 50 minutes

Prep Time 1 hours 0 minutes

Cook Time 3 hours 30 minutes

Yield 12 servings

Number Of Ingredients 19

10 pints 11 fluid ounces (6 liters) water
4 1/4-ounces (125 grams) table salt
3 tablespoons black peppercorns
1 cinnamon stick
1 tablespoon caraway seeds
4 cloves
2 tablespoons allspice berries
4 star anise
2 tablespoons white mustard seeds
7 ounces (200 grams) caster sugar
2 onions, quartered
1 (3-inch) piece ginger, cut into 6 slices
4 tablespoons maple syrup
4 tablespoons clear honey
1 orange, quartered
Handful fresh parsley leaves, optional (only if you've got some parsley hanging around)
1 (9 to 11 1/4-pound) (4 to 5-kg) turkey
2 3/4 ounces (75 grams) butter
3 tablespoons maple syrup

Steps:

  • For the turkey:
  • Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
  • For the basting glaze:
  • Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.

HERB-STUFFED ROASTED CORNISH HENS RECIPE: HOW TO MAKE IT



Herb-Stuffed Roasted Cornish Hens Recipe: How to Make It image

If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. —Taste of Home Cooking School

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 30 minutes

Prep Time 20 minutes

Cook Time 01 hours 10 minutes

Yield 2 servings.

Number Of Ingredients 11

2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved

Steps:

  • Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

Nutrition Facts : Calories false, FatContent 67 g fat (22 g saturated fat), CholesterolContent 379 mg cholesterol, SodiumContent 1,398 mg sodium, CarbohydrateContent 29 g carbohydrate, FiberContent 4 g fiber, ProteinContent 63 g protein.

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