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Top Chef
Season 5 - Thanksgiving backstage for the Foo Fighters.
Don't have all day for a whole turkey?

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TURKEY
1 Butterball turkey breast on bone

BRINE
1 1/2 cups water
1/2 cup orange juice
1/2 cup salt
1 tablespoon sugar
8 sprigs of thyme
2 tablespoons orange zest
1 tablespoon whole peppercorns

TURKEY STOCK FOR GRAVY
Breast bone
2 carrots wash and chop 1 inch pieces
3 celery stalks, wash and chop 1 inch pieces
2 bay leaves
1 tablespoon white peppercorn
2 quarts Swanson low sodium chicken broth
1/4 cup Wondra flour

TURKEY AND BRINE
Remove breast meat from bone. Save bones.

Heat water, orange juice, salt, and sugar and let salt dissolve in a pot. Add thyme, orange zest, and peppercorns. Let steep and cool. Pour over turkey breast, let sit for 1-4 hours.

TURKEY STOCK FOR GRAVY
Chop up breast bone, preferably with a cleaver. Put in stock pot and add all ingredients. Let simmer for one hour. Strain into pot, let boil, and whisk in flour. Let cook for 15-30 minutes more on medium heat.

TURKEY
For boneless turkey breast about 5 pounds sear the breast in a hot pan both sides then roast in 375 oven for about 45 minutes. Internal temperature should be about 160 then let rest for 15 minutes before slicing.
 
I’ve been on a bohemian bourgeoisie kick of French or Spanish red wine and California pizza kitchen cauliflour crust sausage and pepperoni pizza. It generated the “QOTSA/EODM” thread, so there’s that. Also been eating a ton of meat.
 
I haven’t tried that but, I’m sold on the marketing.
The guy Dan's son is seeing my niece is how I even found out about them. Think they're really small.
Tried it and now I use it for everything.

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