Custom Search

Wednesday, November 24, 2010

Guy Fieri's Yummy Turkey Day Recipes; Happy Thanksgiving!

Guy's Ale-Brined Roasted-Turkey Sandwich With Red-Pepper Pesto


For the Turkey:

* 1 12-ounce bottle beer (preferably IPA or other pale ale)
* 3 tablespoons coarse-grain dijon mustard
* Kosher salt and freshly ground pepper
* 1 2 1/2-to-3-pound skinless bone-in turkey breast, rinsed and patted dry

For the Pesto:

* 3 large red bell peppers
* 1/2 cup fresh basil leaves
* 2 cloves garlic
* 1/4 cup grated parmesan cheese
* 1/4 cup pine nuts, toasted
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon anchovy paste
* Kosher salt and freshly ground pepper
* 1/4 cup extra-virgin olive oil


For the Sandwich:

3/4 cup jarred Italian marinated vegetables (giardiniera), drained

* 1 1-pound seeded sourdough bread loaf
* Shredded lettuce
* 3 slices provolone cheese

Brine the Turkey:

Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes.

Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse).

Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined.

With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately.

Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool.

Assemble the sandwich:

Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces.

Mean Green Turkey Machine


* 12 to 14 pound turkey
* Brine, recipe follows
* 1 tablespoon freshly cracked black pepper, plus more for seasoning
* 1 tablespoon kosher salt, plus more for seasoning
* 4 large pasilla peppers
* 2 serrano peppers
* 1 tablespoon canola oil
* 1 tablespoon chopped garlic
* 1 tablespoon ground cumin
* 1 cup chopped cilantro leaves, (about 1 bunch), plus 1/2 bunch, whole leaves
* 2 cups sliced scallions, (about 2 bunches)
* 2 limes, 1 zested and juiced, 1 cut in 1/2
* 1/2 cup tequila, divided
* 1 onion, peeled and quartered
* 1 cup chicken stock
* 1/3 cup half-and-half


Rinse the turkey. Add the brine to a large container or resealable plastic bag and submerge the turkey. Refrigerate for 8 to 12 hours.

Rinse and dry the turkey. Preheat the oven to 400 degrees F. Season the turkey inside and out with salt and pepper. Prepare the peppers by arranging them under a low broiler until blackened. Put them in a large bowl and cover with foil until cool enough to handle. Remove the skin, stems and seeds (do not rinse under water) and dice.

In a medium saute pan over medium-high heat, add the canola oil and when hot, add the diced peppers and saute for 2 to 3 minutes. Add the, garlic, cumin, chopped cilantro and the scallions. Cook for 2 to 3 minutes and season with a little salt and pepper, to taste. Stir in the zest and juice of 1 lime, and deglaze with 1/4 cup of the tequila. Remove from heat, transfer to a plate, spreading evenly, and allow to cool.

Carefully run your hand under breast skin of the turkey, creating a pocket from the neck to the bottom of breast on both sides. Stand the turkey up in a large bowl or 8 cup measuring container, to assist in keeping the turkey upright. Gently stuff half of the pepper mixture into each skin pocket, lay the bird on its back and even out the pepper stuffing. Trim any extra fat off the body and tuck the wings behind.

Put the onion, a 1/2 bunch of cilantro and the cut lime halves into the cavity and arrange on a roasting rack in a roasting pan.

Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 15 to 20 minutes per pound, about 3 1/2 hours. Remove the turkey from the oven to a cutting board. Tent with aluminum foil and let rest for 15 minutes.

While the turkey is resting, skim any fat off the top of the pan drippings and heat over medium-high heat. Scrape any bits off the bottom and add the chicken stock. Reduce for 8 minutes, then lower the heat and add the half-and-half and remaining tequila. Reduce for 5 minutes and adjust seasoning with salt and pepper, to taste. Strain and hold warm.

Carve the turkey, arrange on a serving platter and serve with the au jus

* 4 cups water
* 1/2 cup kosher salt
* 1/2 cup agave syrup
* 1 teaspoon red pepper flakes
* 6 cloves garlic
* 1 tablespoon black peppercorns
* 1 bay leaf

In a medium saucepan over high heat, add 2 cups of the water and the remaining ingredients. Stir until the salt is completely dissolved. Add the remaining 2 cups of water and allow the brine to cool to room temperature before using.

Maple Bourbon Brined Turkey Legs


* 2 1/2 pints water
* 3/4 cup salt
* 3/4 cup maple syrup
* 3/4 cup bourbon
* 2 tablespoons whole-grain mustard
* 1 tablespoon black peppercorns
* 2 teaspoons red chili flakes
* 1 teaspoon dried thyme
* 1 tablespoon granulated garlic
* 3 cloves
* 1 bay leaf
* 4 turkey drumsticks


In a medium pot, over low heat, add all the ingredients, except the turkey. Cook stirring to combine and dissolve the salt. When salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large resealable plastic bag, and pour in the brine. Seal the bag well, and put into a bowl (in case of leaks). Refrigerate for 24 hours.

After 24 hours, remove the turkey, discard the brine and preheat the oven to 350 degrees F.

In a roasting pan, fitted with a rack, add the turkey drumsticks, making sure there is room between each for even cooking. Roast for 90 minutes. Remove from the oven to a serving platter and serve hot or cold.

Jimbo's Hambo With Grilled Fruit Salsa

For the glaze:

* 2 tablespoons olive oil
* 1/2 cup minced yellow onion
* 5 cloves garlic, minced
* 3 tablespoons cognac
* 1/4 cup yellow mustard
* 1/4 cup Dijon mustard
* 1/2 cup pineapple juice
* 1/3 cup apple juice
* 1 1/2 tablespoons brown sugar
* 1/4 cup honey
* Salt
* Freshly ground black pepper

For the ham:

* 1 (8 to 10-pound) smoked, unglazed ham
* Whole cloves

For the salsa:

* 1 red jalapeno, seeded and finely diced
* 1 pineapple, peeled, cored and quartered
* 2 mangos, peeled and cored
* 1 red onion, minced
* 2 tablespoons olive oil
* 1/2 lemon, juiced
* Salt
* Pepper

For the glaze:

Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from the heat and carefully add cognac (the alcohol can flame up). Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes. Set aside.

For the ham:

Preheat oven to 350 degrees F.

Slice ham diagonally approximately 1 1/2 to 2-inches deep. From left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning. Place in oven and bake for 1 1/2 hours.

For the salsa:

Preheat an oiled grill pan over medium-high heat.

Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/2 by 1/2-inch. Toss in large bowl, with the remaining ingredients to combine. Season with salt and pepper, to taste. Set aside.

Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes. Slice and serve with salsa.

View Larger Map

Sources: Food Network, Youtube, Google Maps

No comments: