Food: Turkey

Showing posts with label Turkey. Show all posts

Monday, December 9, 2013

Glazed Meatloaf with Peppers & Warm Spices

For a twist on this American classic, this recipe incorporates warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone, and a spicy-sweet glaze. Try to handle the meat as gently as possible when forming the loaf so that the mixture remains tender and light.

For the meatloaves:

3 Tbs. unsalted butter

1/2 cup fresh breadcrumbs

1 large red onion, thinly sliced (about 2 cups)

3 Tbs. canola oil

Kosher salt

1-inch piece fresh ginger, peeled and minced

1 small green bell pepper, finely diced

4 cloves garlic, minced

1 Tbs. ground coriander

1 tsp. ground cumin

1 tsp. cracked black pepper

1 lb. white button mushrooms, finely diced or finely chopped in a food processor

1/2 tsp. cayenne

1 tsp. garam masala

2 lb. ground beef (80% lean)

1 lb. ground pork

1 lb. ground turkey

1 red bell pepper, finely chopped

1/4 cup fresh cilantro

3 large eggs

1/2 cup ketchup

2 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano

1/2 tsp. sweet or hot paprika, preferably Hungarian

For the glaze:

1 cup ketchup

1 tsp. Worcestershire sauce

2 tsp. ground coriander

1 tsp. ground cumin

1 tsp. cracked black pepper

1/2 tsp. cayenne

Tip:

If you plan to freeze one of the meatloaves from this recipe, you'll need to make only a half-recipe of the glaze. For freezing and thawing directions see the make-ahead tips below.

Make the meatloaves:

Melt the butter in a 12-inch skillet over medium-high heat. Add the breadcrumbs and toast, stirring constantly, until deeply browned, about 3 minutes. Transfer to a large bowl to cool. Wipe the skillet clean.

In the skillet, combine the onion, oil, and 2 tsp. salt. Cook over medium heat, stirring frequently with a wooden spoon, until the onion is soft and just starting to brown, 4 to 5 minutes. Stir in the ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the green bell pepper and garlic and cook until the garlic is fragrant, about 1 minute. Stir in the coriander, cumin, and cracked pepper and cook, stirring and scraping the bottom of the skillet for 1 minute to diffuse the spices.

Add the mushrooms and cook, stirring often, until they release their liquid and the liquid has evaporated, 6 to 8 minutes. Stir in the cayenne and cook for 30 seconds. Stir in the garam masala, turn off the heat, and set aside to cool.

Position a rack in the center of the oven and heat the oven to 300°F. Add the beef, pork, turkey, red bell pepper, cilantro, eggs, ketchup, Parmigiano, and paprika to the bowl with the breadcrumbs and knead gently until everything is incorporated. Add the cooled mushroom mixture and knead gently until combined. Divide the mixture in half. On a parchment-lined rimmed baking sheet, mold the meat into two 9x5-inch loaves and bake for 1 hour.

Make the glaze:

While the meatloaves bake, whisk the glaze ingredients in a small bowl. After 1 hour of baking, remove the meatloaves from the oven. Evenly brush the glaze over each meatloaf and continue to bake until an instant-read thermometer reads 165°F when inserted into the center of a meatloaf, 30 to 40 minutes more. Let the meatloaves cool for 15 minutes before moving to a platter or cutting board with a large spatula (leave the juices and fat behind). Slice and serve.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

4 oz. thin uncooked glass noodles

4 cups lower-salt chicken or turkey broth

3 large cloves garlic, smashed and peeled

1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed

1-1/2 Tbs. soy sauce; more for serving

1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)

2 cups coarsely shredded cooked turkey or chicken

2 scallions, both white and green parts, thinly sliced

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

One 2-1/2-pound boneless turkey breast half, skin removed and butterflied

2 1/2 to 2 3/4 cups low-sodium chicken broth

5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)

1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons

1 cup apple cider

2 large cloves garlic, minced (about 2 teaspoons)

1/2 cup unsweetened dried cranberries

1/3 cup chopped pecans

3 tablespoons cider vinegar

2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled

2 tablespoons canola oil

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

Kitchen twine

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F.

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside.

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat.

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste.

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Bacon-Wrapped Smoked Turkey

This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it's wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.

For the brine

8 cups apple cider

1 lb. kosher salt (1-3/4 cups if using Morton’s; 2-3/4 cups if using Diamond Crystal)

1-3/4 cups packed dark brown sugar

1 cup apple cider vinegar

3/4 cup honey

1/4 tsp. ground cloves

5 dried bay leaves

1 12- to 14-lb. turkey (preferably fresh, and not kosher or
self-basting; neck and giblets, excluding liver, reserved for the broth)

For the broth

1/4 cup vegetable oil

Kosher salt

2 medium carrots, cut into 2-inch chunks

2 medium celery stalks, cut into 2-inch chunks

1 medium yellow onion, peeled and quartered

1 dried bay leaf

1/2 tsp. black peppercorns

For the barbecue spice rub

1/4 cup granulated sugar

2 Tbs. chili powder

1 Tbs. packed dark brown sugar

2-1/4 tsp. smoked paprika (pimentón)

1-1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/2 tsp. cayenne

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dry mustard

1/8 tsp. ground cinnamon

1/8 tsp. ground coriander

1/8 tsp. ground cumin

For the turkey

5 Tbs. vegetable oil

1 medium yellow onion, peeled and quartered

4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut into 4 slices

1/4 cup honey

about 2 lb. thick-cut bacon, preferably applewood smoked, at room temperature

2 cups hardwood chips, preferably a combination of apple and hickory, soaked in water for at least 30 minutes and drained

1 cup apple juice, in a spray bottle

For the gravy

1-1/2 oz. (6 Tbs.) unbleached all-purpose flour

1/2 tsp. cider vinegar, or to taste

Kosher salt and freshly ground black pepper

Make the brine

Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey

Put the turkey breast side down in a pot or tub large enough to hold it and the brine. Add the brine (the turkey will float, but that’s OK) and refrigerate for at least 6 hours and up to 20 hours.

Make the broth

With a chef’s knife, cut the turkey neck into 3 or 4 pieces and chop the giblets. Heat the oil in a 4-quart pot over medium-high heat. Cook the neck and giblets with a pinch of salt, stirring often, until browned, about 8 minutes. add the carrots, celery, onion, bay leaf, peppercorns, 2 tsp. salt, and 6 cups of water.

Bring to a boil, lower the heat, skim off any foam, and simmer, covered, until flavorful, about 1 hour. Strain the broth through a fine sieve into a large bowl—you’ll have about 4 cups.

Make the spice rub

In a small bowl, mix all of the rub ingredients, breaking up any clumps of brown sugar with your fingers.

Prepare the grill

Light a charcoal or gas grill fire and set it up for indirect cooking over low heat (275°F).

If using a charcoal grill, bank the lit and ashed-over coals to one side of the grill. Cover the grill and adjust the vents as needed to reach 275°F.

If using a gas grill, cover the grill, turn off one or more of the burners, and adjust the active burner(s) to reach 275°F.

Smoke the turkey

Rinse and dry the turkey; discard the brine. Rub the inside of the body and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside the body cavity.

In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the spice rub. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Using your fingers, spread the butter mixture directly on the breast meat, being careful not to tear the skin.

Tie the legs together with twine. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath them.

Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil, then the honey, and then 3-1/2 Tbs. of the spice rub.

Put a flat wire rack inside an 11x14-inch (or similar) foil-lined roasting pan. Line the rack with enough bacon slices (touching but not overlapping) to cover the area the turkey will occupy. Put the turkey breast side up on the bacon and then lay enough bacon slices across the top of turkey to cover it, securing the slices with toothpicks. (It’s OK if the sides of the turkey aren’t entirely covered.)

For a charcoal grill, sprinkle 1/2 cup of the drained wood chips over the coals. Replace the grill grate.

For a gas grill, make 2 heavy-duty aluminum foil packets, each filled with 1 cup of the drained chips. Using a fork, poke holes all over the packets. Lifting the grill grate, set one of the packets directly over an active burner; reserve the second packet. Replace the grill grate.

Put the turkey in its pan on the unlit side of the grill and cover the grill. Smoke the turkey until the bacon is dark, rotating the pan occasionally for even cooking, 2 to 3 hours. If using a charcoal grill, add 1/2 cup of drained chips to the coals every 30 minutes until you’ve used all of the chips. When the temperature dips to 250°F, every 1 to 1-1/2 hours, light 3 quarts of charcoal in a chimney set over bricks. When the coals are ashed over, transfer the turkey in its pan to a heatproof surface, lift the grill grate, and add the fresh coals to maintain the temperature. If the temperature gets too high, leave the lid ajar to let in cool air. For a gas grill, add the reserved packet of chips when the first packet stops smoking.

When the bacon is dark, remove it from the top of the turkey; enjoy as a cook’s treat or discard. Generously season the turkey with all but 1 tsp. (which will be used for the gravy) of the remaining spice rub. Put the butter slices on top of the breast and thighs and continue smoking, spraying the turkey with the apple juice and rotating the pan every 30 minutes, until the temperature in the center of the breast registers 165°F, about 2 hours more. If at any time the turkey becomes too dark, loosely tent it with foil.

Remove the pan from the grill. Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a serving platter or cutting board and loosely tent it with foil. Let the turkey rest for at least 30 minutes.

Make the gravy

Heat the turkey broth until hot. Pour the drippings from the roasting pan into a fat separator or heatproof measuring cup. Allow the fat to rise to the top and then transfer 1/4 cup of the fat to a 12-inch skillet; discard the remaining fat and reserve the rest of the drippings.

Season the turkey broth with enough of the drippings to add flavor without making it too salty.

Heat the fat in the skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp. spice rub and cook, whisking, 1 minute more. Gradually whisk the broth into the skillet until smooth, and then bring to a simmer. Whisk in the cider vinegar and simmer until the gravy barely coats the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the gravy.

Lemony Turkey, Escarole, and Rice Soup

Simmering the your leftover Thanksgiving turkey carcass for 4 hours results in a full-bodied, fragrant broth, which becomes the base of this flavorul soup.

For the broth

Neck and giblets (excluding liver) from a 14-lb. turkey

2 Tbs. olive oil

3 large carrots, coarsely chopped

3 medium celery ribs (with leaves), coarsely chopped

2 large onions, coarsely chopped

Stems from 1 bunch parsley

1 medium clove garlic

1 bay leaf

1/2 tsp. black peppercorns

Carcass and aromatics, except lemon, from Grill-Roasted Turkey

1/2 cup dry vermouth or white wine

For the soup

2 Tbs. olive oil

1 cup medium-diced yellow onion

1 cup medium-diced carrot

Kosher salt

10 oz. escarole, thinly sliced (about 5 packed cups)

1 cup long-grain white rice

2 cups medium-diced leftover turkey

1 Tbs. fresh lemon juice

1/2 cup freshly grated aged pecorino

Make the broth

Rinse and dry the neck and giblets. Heat the oil in an 8-quart stockpot over medium-high heat. Add the neck and giblets and brown well on all sides, about 10 minutes. Add the carrots, celery, and onions and cook for 2 minutes. Add the parsley stems, garlic, bay leaf, peppercorns, carcass and aromatics, and vermouth and cook for 2 minutes. Barely cover the solids with water (you’ll need about 1 gallon) and reduce the heat to medium. Slowly bring to a simmer, skimming any scum that rises to the surface—this will take about 45 minutes. Reduce the heat to low, cover the pot partially, and simmer very slowly—just lazy bubbles—for 4 hours.

Strain the broth through a colander and then again through a fine strainer. Pour the strained broth into a large saucepan and boil until reduced to 9 cups. Remove from the heat and cool at room temperature for about an hour; refrigerate overnight. Skim off the fat before using.

Make the soup

Heat a 6-quart pot over medium-high heat. Add the olive oil, onion, carrot, and 1/4 tsp. salt. Cook, stirring occasionally, until the onion is translucent, 6 to 8 minutes. Add the broth and bring to a simmer. Stir in the escarole and season with 1/2 tsp. salt. Reduce the heat to low and simmer while you cook the rice.

Bring a 3-quart saucepan of well-salted water to a boil. Stir in the rice. Boil, stirring occasionally, until just tender, about 14 minutes.

Drain the rice and add it to the soup along with the turkey and lemon juice. Simmer just to heat the turkey, about 1 minute. Season to taste with salt. Sprinkle each serving with grated pecorino.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

2 slices white bread

1⁄2 cup whole milk

1-1⁄2 lbs. ground turkey

1 cup canned pumpkin

1 cup canned diced tomatoes, with juice

1⁄4 cup apricot nectar or orange or apple juice

2 Tbs. fresh-squeezed, strained lime juice

1⁄4 cup olive oil, divided

6 cups packed 1⁄2-inch-cubed peeled butternut squash

1-1⁄2 cups finely chopped red onions

2 Tbs. minced garlic

2 tsp. chili powder, divided

2 tsp. coarse salt, divided

10 grinds black pepper, divided

2 Tbs. tomato paste

2 Tbs. liquid from a can of chipotle chiles en adobo

2 Tbs. all-purpose flour

One 15-oz. can white (cannellini) beans, drained and rinsed

One 15-1⁄2-oz. can chickpeas, rinsed and drained

For the apple-cilantro garnish

1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh

1⁄4 cup finely chopped fresh cilantro leaves

2 Tbs. fresh-squeezed, strained lime juice

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Sesame Turkey Cutlets with Israeli Couscous Pilaf

Crisp pan-fried turkey cutlets offer a nice change of pace from chicken. Their richness is balanced by the tangy feta and bright parsley in the couscous. Look for the larger Israeli-style couscous next to regular couscous at the supermarket, or substitute the same amount of orzo.

1/2 cup vegetable oil

1-1/2 cups Israeli couscous

2 cups lower-salt chicken broth

1 cup fine, dry breadcrumbs

1 Tbs. sesame seeds

3/4 tsp. paprika

1/4 tsp. cayenne

Kosher salt and freshly ground black pepper

2 large eggs

2-1/4 oz. (1/2 cup) all-purpose flour

4-1/4-inch-thick turkey breast cutlets (4 to 5 oz. each)

4 oz. feta, crumbled (1 cup)

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped red onion

4 lemon wedges

In a 3-quart saucepan, heat 2 Tbs. of the oil over medium-high heat. Add the couscous and cook, stirring constantly, until deep golden, 5 to 7 minutes. Add the chicken broth, bring to a boil, lower the heat to a simmer, cover, and cook until the couscous is tender and the liquid is absorbed, 7 to 10 minutes. Remove from the heat and keep covered.

Meanwhile, combine the breadcrumbs, sesame seeds, 1/2 tsp. of the paprika, the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Put the flour in a third shallow bowl and stir in 1/4 tsp. salt and the remaining 1/4 tsp. paprika. Dredge each cutlet in the flour, then the egg, and then the breadcrumbs. Transfer to a baking sheet or platter.

Heat 3 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add two of the cutlets and cook, flipping once with tongs, until golden and crisp, about 3 minutes total. Transfer the cutlets to a paper-towellined plate. Heat the remaining 3 Tbs. oil in the skillet until shimmering hot and cook the remaining cutlets in the same manner.

Uncover the couscous and stir in the feta, parsley, onion, 1/2 tsp. salt, and 1/4 tsp. pepper. Serve the cutlets with the couscous and lemon wedges.

California Roast Turkey and Gravy

Citrus zest and juice and fresh herbs imbue this traditional roast turkey with regional flavor. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy

5 oz. (10 Tbs.) unsalted butter, softened

Kosher salt and freshly ground black pepper

1 Tbs. finely chopped fresh rosemary

1 Tbs. finely chopped fresh thyme

1 Tbs. minced garlic

2 tsp. finely grated lemon zest

2 tsp. finely grated orange zest

For the gravy

1 small yellow onion, quartered

2 medium stalks celery, halved crosswise

2 Tbs. olive oil

3 cups lower-salt chicken broth

2 cups Madeira

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

1/4 cup fresh lemon juice

Kosher salt and freshly ground black pepper

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the rosemary, thyme, garlic, lemon zest, and orange zest. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and
thigh meat. Using your fingers, spread the butter directly on the
breast and thigh meat, being careful not to tear the skin. Season the
turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the
wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the Madeira to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Stir in the lemon juice and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Turkey Rarebit

For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.

2 Tbs. unsalted butter; more for the baking sheet

8 slices sourdough bread, lightly toasted

2 Tbs. Dijon mustard

16 thin slices skinless roast turkey breast (or roast chicken breast)

3 medium scallions, thinly sliced

2 Tbs. all-purpose flour

3/4 cup whole milk

1/2 cup brown or dark amber ale, such as Newcastle

6 oz. aged English Cheddar, finely grated (about 1-1/2 cups)

1 tsp. Worcestershire sauce

Kosher salt and freshly ground black pepper

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.

Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.

Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

One-half ripe pear, cored and thinly sliced

1 tsp. fresh lemon juice

1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken

1-1/2 tsp. lightly chopped fresh thyme leaves

Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread

2 Tbs. Dijon mustard

8 oz. Brie, sliced

4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Dry-Rubbed Roast Turkey with Pan Gravy

Thanksgiving turkey doesn't get more classic (or simple) than this. This bird is seasoned with a generous salt rub, then sits in the fridge overnight.

1/2 cup finely chopped fresh sage

2 Tbs. finely grated orange zest

1 oz. kosher salt (1/4 cup Diamond Crystal or 2 Tbs. Morton); more as needed

Freshly ground black pepper

One 12-lb. all-natural turkey

2 large carrots, cut into 1- to 2-inch chunks

2 medium celery stalks, cut into 1- to 2-inch chunks

1 medium yellow onion, cut into 1- to 2-inch chunks

1 Tbs. extra-virgin olive oil; more as needed

1/2 cup dry white wine or vermouth

1-1/2 cups lower-salt chicken broth

1-1/8 oz. (1/4 cup) all-purpose flour

Tip:

Use an all-natural turkey. Avoid kosher birds (they’re already brined and will be too salty) and “self-basting” birds (which are treated with fat solutions). Consider ordering your bird in advance.

Season the turkey

In a medium bowl, mix the sage, zest, 1 oz. salt, and 1 Tbs. pepper.

Remove the tail, neck, heart, and gizzard from the turkey and reserve for making turkey broth. Discard the liver. Remove and discard the plastic timer and any metal or plastic leg holders. Rinse and pat the turkey dry.

Rub the spice mixture under the turkey’s skin over the entire breast, legs, and thighs, as well as in the cavity and over the wings. Set on a platter or pan large enough to hold the turkey and refrigerate uncovered overnight.

Roast the turkey

Tip:

Let your turkey rest for 30 to 40 minutes before carving—the juices will redistribute into the meat, making it moist and tender. It also gives you time to finish preparing the meal.

Position a rack in the bottom of the oven and heat the oven to 400°F. In a large bowl, toss the carrots, celery, and onion with the oil. Put half of the vegetables in the center of a large flameproof roasting pan and put the rest in the turkey cavity. Tuck the wings behind the turkey’s neck and tie the legs together with twine. Set a V-rack in the roasting pan over the vegetables. Put the turkey breast side down on the V-rack. Roast for 1 hour.

Remove the pan from the oven and baste the turkey back and sides with some of the pan drippings. With silicone oven mitts or two wads of paper towels, carefully turn the turkey breast side up and baste with more pan drippings. Continue to roast the turkey until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F, an additional 1 to 1-1/2 hours. During this phase, check the vegetables in the pan every 20 minutes or so: They should be brown, but if they or the drippings threaten to burn, add about 1/4 cup water—you may need to do this several times.

When the turkey is done, protect your hands with silicone oven mitts or wads of paper towels and tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a carving board and let it rest for 30 to 40 minutes. Carve when ready to serve.

Make the gravy

Tip:

For lump-free gravy, gradually whisk the broth into the roux. The liquid will thicken quickly and get gluey, so keep whisking in more broth, a bit at a time, until the gravy is smooth.

While the turkey is resting, set the roasting pan over medium-high heat. Add the wine and cook, using a wooden spoon or heatproof spatula to loosen the brown bits, until reduced by about half, 2 to 3 minutes. Strain the contents of the roasting pan into a bowl, pressing on the solids to release the flavorful drippings. Discard the solids.

In a 1-quart liquid measuring cup, combine the broth with 1-1/2 cups water. Tasting as you go, add enough of the pan drippings to the broth to make a flavorful yet not overly salted liquid—you may or may not use all of the drippings. Let sit until the fat rises to the surface. Skim off and reserve as much fat as possible.

Measure 4 Tbs. of the fat into a medium saucepan (supplement with olive oil if necessary) over medium heat. Whisk in the flour. Cook, whisking almost constantly, for 2 to 3 minutes. Whisk in about 1/2 cup of the broth. As soon as the broth thickens, whisk in another 1/2 cup. Repeat until the mixture stays relatively smooth, at which point you can whisk in the remaining broth. Bring to a simmer and cook, whisking frequently, for 5 to 10 minutes to develop the flavor. The gravy will be on the thin side; if you prefer it thicker, continue simmering until thickened to your liking, but expect the flavor to concentrate as well. Season to taste with salt and pepper. Pour into a gravy boat and serve with the carved turkey.

Turkey and Corn Quesadillas with Guacamole

There are so many ways to use up Thanksgiving leftovers, but none so easy as simple quesadillas. Put a Tex-Mex spin on your leftover turkey with this quick and easy dinner.

2 medium ripe avocados

1/4 cup finely chopped red onion

1 medium lime, one half juiced and the other cut into wedges

1 serrano chile, seeded and minced

Kosher salt and freshly ground black pepper

4 cups shredded roast turkey or chicken

2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained

1/2 cup packed coarsely chopped fresh cilantro

Eight 7-inch flour tortillas

2 cups (5 oz.) grated pepper jack cheese

2 Tbs. canola oil

Position a rack in the center of the oven and heat the oven to 200°F.

Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a potato masher. Stir in the onion, 1 Tbs. of the lime juice, the chile, 1/2 tsp. salt, and 1/2 tsp. pepper. Season to taste with more salt and lime juice. Put a piece of plastic wrap directly on the surface of the guacamole to prevent browning.

In a large bowl, toss the turkey, corn, and cilantro with 1 tsp. salt. Top half of each tortilla with one-eighth of the filling mixture and 1/4 cup of the cheese. Fold the uncovered half of each tortilla over the filling.

Heat 1-1/2 tsp. of the oil in a large nonstick skillet over medium heat. Add 2 of the quesadillas to the pan and weigh down with a lid. Cook until golden-brown and a bit crisp, 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden-brown and the cheese has melted, about 2 minutes more. Transfer the quesadillas to a baking sheet and put in the oven.

Wipe out the pan. Repeat, cooking the remaining quesadillas in 3 more batches, using 1-1/2 tsp. oil for each batch. Cut the quesadillas into wedges and serve with the guacamole and lime wedges on the side.

Turkey Noodle Casserole

Leftover roast turkey is combined with earthy mushrooms, a creamy cheese sauce, and a crunchy, sage-scented crumb topping to make this tasty, comforting dish. You can substitute wide egg noodles for the pappardelle.

2 oz. (4 Tbs.) unsalted butter; more for the baking dish

Kosher salt

3/4 cup coarse dry breadcrumbs

2 Tbs. extra-virgin olive oil

1 Tbs. freshly grated Parmigiano-Reggiano

1 Tbs. finely chopped fresh sage

Freshly ground black pepper

1 lb. assorted fresh mushrooms, cleaned and sliced 1/8 to 1/4 inch thick

3 Tbs. minced shallots

2 medium cloves garlic, minced

2-1/4 oz. (1/2 cup) all-purpose flour

6 cups low-fat milk

3-1/2 oz. (1-1/2 cups) grated sharp white Cheddar

3 Tbs. finely chopped fresh flat-leaf parsley

8 oz. egg pappardelle pasta

3 cups shredded or diced roast turkey

Position a rack in the center of the oven and heat the oven to 350°F.

Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat. Mix the breadcrumbs, 1 Tbs. of the olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside.

Heat a large (12-inch) skillet over medium heat. Add the remaining 1 Tbs. olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about 10 minutes. Reduce the heat to medium low and add the shallots and garlic; cook, stirring until softened, about 2 minutes. Season to taste with salt and pepper and set aside.

Melt the butter in a 4-quart saucepan over medium heat. Add the flour and whisk constantly until it colors slightly, 2 to 3 minutes. Remove the pan from the heat and gradually whisk in enough of the milk to form a thick, smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add 1 tsp. of salt. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat to medium low and simmer for 3 minutes, whisking constantly. Turn off the heat and stir in the Cheddar and parsley. Season to taste with more salt and pepper. Set aside.

Cook the pasta in the boiling water until al dente, about 1 minute less than package timing. Drain and spread the pasta in an even layer on the bottom of the prepared baking dish. Sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top and use a fork to distribute it evenly.

Sprinkle the breadcrumbs over the entire casserole. Set on a baking sheet to catch drips and bake until golden-brown and bubbling, 50 to 60 minutes. Let rest 20 to 30 minutes before serving.

Turkey & Vegetable Potpie with Biscuit Crust

At Maialino, a cook and a pastry cook faced with a lot of leftover turkey conspired to come up with a new and improved potpie, one that benefited from adjustments to the basic proportions—a lighter sauce, more vegetables, and a New England biscuit topping instead of a double pastry crust. Roll or pat out the biscuit dough, cut into rounds, and place on top of the filling. The result is more like a stew with a crust, so it’s best to serve this in shallow bowls, with soupspoons as well as forks to scoop up the flavorful liquid.

For the biscuit dough

1-3/4 cups all-purpose flour, plus more for the work surface

1 Tbs. baking powder

1/2 tsp. salt

1 tsp. sugar

8 Tbs. (1 stick) unsalted butter, cut into small cubes and chilled

1 cup heavy cream

For the filling

8 Tbs. (1 stick) unsalted butter

1/2 cup all-purpose flour

4 cups chicken stock or water

1 cup half-and-half or cream (depending on how rich you want the sauce to be)

1 cup diced (1/2-inch) peeled carrots

1 cup diced (1/2-inch) celery

1 cup diced (1/2-inch) red or yellow onion

1 bay leaf

2 fresh thyme sprigs

1 fresh sage sprig

3
cups diced (1/2-inch) vegetables of your choice: mushrooms, bell
pepper, green beans, potatoes, fresh corn, and fresh or frozen peas

Kosher salt and freshly ground black pepper

6 cups diced (1-inch) cooked turkey, white or dark meat

2 Tbs. unsalted butter, melted

Make the biscuit dough

Mix all the dry ingredients in a large bowl. Cut in the chilled butter with two knives or your fingers until the mixture resembles coarse meal. Pour in the heavy cream, mixing with wooden spoon just until the dough comes together. (Overmixing will result in tough biscuits.)

Make the filling

Melt the butter in a large saucepan over low heat. Slowly stir in the flour with a wooden spoon and cook over medium-low heat, stirring often, until the roux is light golden, about 10 minutes.

Gradually whisk in the stock, increase the heat to medium-high, and bring the liquid to a simmer, continuing to whisk. Stir in the half-and-half, increase the heat to high, and bring the sauce to a boil, then reduce the heat to low. Add the carrots, celery, onion, bay leaf, thyme, and sage. If using bell pepper, green beans, and/or potatoes, add them now. Stir well and simmer over medium-low heat until the vegetables are tender, 10 to 12 minutes. Remove and discard the herb sprigs and bay leaf and season with salt and pepper. (The sauce can be refrigerated, covered, for up to 2 days; rewarm it gently when you’re ready to make the potpie.)

Assemble and bake the potpie

Preheat the oven to 350ºF.

Add the turkey and the remaining vegetables to the sauce and simmer for 5 to 10 minutes, or until the vegetables are just tender. Pour the mixture into a 9-x-13-inch baking dish.

On a floured surface, roll or pat the biscuit dough out 1/2 inch thick. Using a 2- to 3-inch biscuit cutter or drinking glass, cut rounds out of the dough and cover the top of the potpie. Brush the tops of the biscuits with the melted butter.

Bake for 30 to 40 minutes, or until the biscuit crust is golden brown and the sauce is bubbling. Serve hot.

Grill-Roasted Turkey

If grilling isn’t your first thought when it comes to the Thanksgiving centerpiece, it’s probably because you haven’t tried it. The indirect heat of a charcoal or gas grill gives the whole bird a burnished, crisp skin over moist and smoky, succulent meat; plus, you’ll free up the oven for all the side dishes everyone expects.

One 14-lb. fresh, natural turkey

3/4 oz. kosher salt (3 Tbs.if using Diamond Crystal; 1-1/2 Tbs. if using Morton)

1 Tbs. freshly ground black pepper

2 tsp. herbes de Provence

1 large yellow onion, coarsely chopped

1 medium celery rib, coarsely chopped

1 carrot, coarsely chopped

1 lemon, quartered

Vegetable oil as needed

2 oz. (4 Tbs.) unsalted butter, melted

Prepare the turkey

Remove the neck and giblets and reserve them (excluding the liver) if you plan to make broth with the carcass. Rinse and dry the turkey. Mix the salt and pepper and rub one-third of it in the cavity. Rub the remaining all over the outside of the turkey. Put the turkey on a rack set over a baking sheet and refrigerate uncovered for 8 to 12 hours.

When ready to roast, rub the turkey cavity with the herbes de Provence. Stuff it with the onion, celery, carrot, and lemon. Tie the legs together with kitchen string (to keep the vegetables from spilling out). Oil a V-rack (open to the widest setting if it’s adjustable) with vegetable oil. Rub the turkey lightly with vegetable oil and set it breast side down on the rack. Leave the turkey on the counter for 1 hour to bring it to room temperature.

To grill-roast the turkey on a charcoal grill

Fill a charcoal chimney with natural hardwood charcoal and light it. Set a disposable aluminum pan (about 10x14 inches) in the center of the charcoal grate to serve as a drip pan. Open the top and bottom vents halfway. When the charcoal is covered with light ash (after about 30 minutes), bank it on both long sides of the drip pan, dividing the coals evenly. Replace the cooking grate, cover the grill, and let it heat for 5 minutes.

Set the turkey, on the V-rack, over the drip pan and cover the grill. Roast for 45 minutes. After 20 minutes, fill the chimney with another load of charcoal and light it. When the turkey has roasted for the 45 minutes, move it (on the rack) to a baking sheet. Working quickly, stir the coals in the grill and replenish with the new batch of charcoal. Cover the grill. Baste the back of the turkey with about 1 Tbs. of the melted butter. Turn the turkey breast side up and brush the breast with about 1 Tbs. melted butter. Put the turkey and rack back on the grill over the drip pan.

Cover the grill and roast for another 45 minutes. Again, after 20 minutes, light another chimneyful of charcoal. When the second 45-minute interval is up, repeat the charcoal replenishment and basting steps. Rotate the turkey on the grill and roast until an instant-read thermometer inserted into the thickest part of each thigh registers 170°F, another 25 to 45 minutes.

Transfer the turkey to a cutting board and let it rest for 30 to 40 minutes before carving. Save the carcass, leg bones, and aromatics for broth, if making.

To grill-roast on a gas grill

Set a disposable aluminum pan (about 10x14 inches) on the part of the grill where you plan to roast the turkey. Turn all burners on to high, cover the grill, and heat for about 10 minutes. Set the turkey, on the V-rack, over the drip pan, and turn off the burner under it. Set the other burner(s) as needed to maintain a temperature of 400°F. Cover the grill and roast for 45 minutes. Move the turkey, on the rack, from the grate to a baking sheet. Baste the back of the turkey with about 1 Tbs. of the melted butter.

Turn the turkey breast side up on the rack. Brush the breast with about 1 Tbs. melted butter and put the turkey back on the grill over the drip pan. Roast for another 45 minutes. Rotate the turkey on the grill, baste with the remaining butter, and roast until an instant-read thermometer inserted into the thickest part of each thigh registers 170°F, another 25 to 45 minutes.

Transfer the turkey to a cutting board and let it rest for 30 to 40 minutes before carving. Save the carcass, leg bones, and aromatics for broth, if making.

Southwestern Roast Turkey and Gravy

The butter rub for this turkey is spiced with cumin, oregano, and chile powder, while the gravy is finished with a touch of honey to balance the heat. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy

5 oz. (10 Tbs.) unsalted butter, softened

Kosher salt and freshly ground black pepper

2 Tbs. finely chopped fresh oregano

1 Tbs. ground cumin

1 Tbs. pure ancho chile powder

1/2 Tbs. pure chipotle chile powder

2 tsp. minced garlic

For the gravy

1 small yellow onion, quartered

2 medium stalks celery, halved crosswise

2 Tbs. olive oil

3 cups lower-salt chicken broth

2 cups dry white wine

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

2 Tbs. honey

Kosher salt and freshly ground black pepper

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the oregano, cumin, ancho and chipotle chile powders, and garlic. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Make the gravy

Add the wine to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Carve the turkey and serve with the hot gravy.

Turkey Croquettes with Mixed Greens and Cranberry Vinaigrette

These delectable croquettes completely transform leftover Thanksgiving turkey. They're bound with mashed potatoes, coated in crunchy crumbs, and served with a salad that gets a kick from dried cranberries.

For the croquettes

4 cups (1 lb.) minced leftover grill-roasted turkey(or substitute any roast turkey or rotisserie chicken)

1/2 cup freshly grated Parmigiano-Reggiano

1/4 cup finely chopped fresh flat-leaf parsley

2 tsp. finely chopped fresh rosemary

1 tsp. finely chopped fresh thyme

1/2 tsp. finely grated lemon zest

Kosher salt and freshly ground black pepper

12 oz. russet potatoes (2 small potatoes)

2-1/2 oz. (5 Tbs.) unsalted butter

6 Tbs. minced shallot

1 Tbs. all-purpose flour

1 cup whole milk

1 large egg

1 cup plain dry breadcrumbs

3 Tbs. olive oil

For the salad

1 medium shallot, minced

1/4 cup dried cranberries

3 Tbs. balsamic vinegar

1 tsp. fresh lemon juice

Kosher salt and freshly ground black pepper

6 Tbs. extra-virgin olive oil

5 oz. mixed greens (about 5 cups)

Make the croquettes

In a large bowl mix the turkey, cheese, parsley, rosemary, thyme, and lemon zest until combined. Season to taste with salt and pepper.

Peel the potatoes and cut into 1-inch pieces. Put in a small saucepan, cover with cold water by at least 1 inch, and add a big pinch of salt. Bring to a boil over high heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and return to the pot. Put back over medium heat and dry the potatoes, shaking the pan until they’re floury-looking. Pass the potatoes through a ricer or food mill into the bowl with the turkey (or mash well and add to the turkey mixture).

Melt 1 Tbs. of the butter in a small saucepan over medium heat. Add the shallot and cook until translucent, about 2 minutes. Add the flour and cook, stirring, for about 1 minute. Whisk in the milk and bring to a simmer, stirring constantly. Reduce the heat to low and simmer gently for 5 minutes.

With a spatula, scrape the sauce into the turkey mixture and stir to combine well. Season to taste with salt and pepper. Divide and shape the mixture into twelve 2-1/2-inch-wide patties.

Beat the egg and 2 Tbs. water in a shallow bowl. Spread the breadcrumbs on a plate. Dip each croquette into the egg, let any excess drip off, and then coat with breadcrumbs.

Make the salad dressing

Put the shallot in a small bowl with the dried cranberries, vinegar, lemon juice, and salt and pepper to taste. Stir to combine and let sit for about 5 minutes to let the cranberries soften. Gradually whisk in the oil until emulsified.

Cook the croquettes

Melt 2 Tbs. butter with 2 Tbs. oil in a 12-inch skillet over medium heat. When the butter stops sizzling, add half the croquettes. Fry until golden brown, about 4 minutes, then turn carefully (the croquettes are delicate) and brown the other side, about 4 minutes more. Transfer to a plate. Add the remaining 2 Tbs. butter and 1 Tbs. oil to the skillet and fry the rest of the croquettes.

Toss the greens in a large bowl with the cranberry vinaigrette and salt and pepper to taste. Serve alongside the croquettes.

Butter-and-Herb-Roasted Turkey with Madeira Jus

Butter, garlic, and fresh herbs flavor this juicy roasted turkey. A Madeira jus, made from homemade turkey broth and the pan drippings, is quicker to make than traditional gravy and just as delicious.

For the broth

3 Tbs. extra-virgin olive oil

Neck from a 13- to 14-lb. turkey (below), cut into 3 or 4 pieces

Giblets from a 13- to 14-lb. turkey (below), chopped (optional)

Sea salt

4 medium cloves garlic, chopped

2 medium carrots, chopped

2 large celery stalks, chopped

1 large yellow onion, chopped

1 dried bay leaf

3 to 4 sprigs fresh flat-leaf parsley

2 to 3 fresh sage leaves

1 small sprig fresh rosemary

2 to 3 cups lower-salt chicken broth

1 cup Madeira

For the turkey

1 13- to 14-lb. turkey (preferably fresh; not kosher or self-basting)

1/2 medium lemon

Sea salt

1 medium head garlic, separated into cloves and peeled

4 oz. (1/2 cup) unsalted butter, softened

1 Tbs. finely chopped fresh thyme

Freshly ground black pepper

4 sprigs fresh sage (7 to 8 inches long)

4 sprigs fresh rosemary (6 to 7 inches long)

1/3 cup celery leaves (optional)

Make the broth

Heat 2 Tbs. of the oil in a 10-inch straight-sided skillet over medium-high heat. Cook the neck and giblets (if using) with a pinch of salt, stirring often, until browned, 9 to 10 minutes

Transfer the neck and giblets to a bowl. Heat the remaining 1 Tbs. oil and add the garlic, carrots, celery, onion, bay leaf, and a big pinch of salt. Cook, stirring often, until browned, 8 to 9 minutes.

Return the neck and giblets to the skillet. Add the parsley, sage, and rosemary. Add 1-1/2 cups of water, 2 cups of the broth, and the Madeira. Bring to a boil; then reduce the heat and simmer, partially covered, until intensely flavorful, about 2-1/2 hours. If the liquid level drops enough to expose the solids, add more broth. Strain the broth through a fine sieve into a large bowl—you’ll have 2 to 2-1/2 cups.

Roast the turkey

Position a rack in the bottom of the oven and heat the oven to 325°F. Put a V-rack in a large roasting pan.

Rinse and dry the turkey. Rub the inside of the body and neck cavities with the cut side of the lemon half, and sprinkle 1 tsp. salt inside the cavities.

Thinly slice three garlic cloves. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Push the garlic slices between the skin and the breast, being careful not to tear the skin.

Mix the butter with the thyme, 2 tsp. salt, and a few grinds of pepper in a small bowl. Spread half of the butter inside the body cavity of the turkey. Put the lemon half, 3 sage sprigs, 3 rosemary sprigs, the celery leaves (if using), and about three-quarters of the remaining garlic cloves in the cavity. Put the remaining herb sprigs and garlic cloves in the neck cavity.

Tie the legs together for a neater appearance, if you like. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath the wing tips. Set the turkey in the V-rack, breast side down. Rub half of the remaining thyme butter over the back of the turkey and sprinkle with salt. Roast for 1 hour.

Remove the pan from the oven and baste the turkey with the pan drippings. With silicone oven mitts or two wads of paper towels, flip the turkey onto its back. Spread the remaining thyme butter over the breast and legs, sprinkle with salt, and roast for 1 hour more.

Baste and continue to roast for 30 minutes more. Baste again and then check the temperature with an instant-read thermometer in the thickest part of both thighs. The turkey is done when the thermometer registers 170°F to 175°F and the juices run clear when the thermometer is removed. If necessary, continue roasting and checking the temperature every 10 minutes. If at any time the turkey gets too dark on top, tent it loosely with foil.

Remove the pan from the oven. With silicone oven mitts or wads of paper towels, tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a serving platter or cutting board and tent it loosely with foil. Reserve the drippings in the roasting pan. Let the turkey rest for at least 30 minutes and up to 1 hour before carving.

Make the jus

Strain the drippings from the roasting pan through a fine sieve into the Madeira broth. Transfer to a fat separator, wait until the fat has risen to the top, and then slowly separate the broth from the fat into a clean 2-quart saucepan. Discard the fat.

Bring the sauce to a simmer over medium heat and season to taste with salt and pepper. If the jus is too concentrated and salty, add a little water.

Carve the turkey and serve with the jus.