Hot Turkey Sandwich By Way of Kentucky

Like most Canadians after the second Monday of October, you may still have turkey in your fridge from your Thanksgiving feast. If you're looking for a new way to use those leftovers, try putting them in the most famous sandwich to come out of the state of Kentucky.  The Kentucky Hot Brown was created in Louisville in 1926 at the Brown Hotel, and like most inventions, it came about out of necessity. Chef Fred Schmidt came up with this open-faced sandwich to serve hungry hotel guests who came for the dancing that occurred at the hotel every night. Now that Prohibition has ended, feel free to have a mint julep with this hearty meal as well.

Ingredients

400 g roasted turkey breast, sliced thick
230 g heavy cream
230 g whole milk
60 g whole butter
60 g all purpose flour
55 g Pecorino Romano cheese plus 15g for garnish
4 slices of Texas Toast, crust trimmed
4 slices of crispy bacon
2 Roma tomatoes, sliced in half
Parmesan cheese
salt and pepper
ground nutmeg
paprika
parsley

1. Fry the bacon to your desired level of crispiness, and set it aside once done.
2. In a saucepan, melt the butter and slowly whisk in the flour until everything is combined and forms a roux. Continue cooking the roux for two minutes over medium‑low heat, stirring frequently.
3. Whisk in the heavy cream and milk into the roux and cook over medium heat for 2‑3 minutes until the cream simmers. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add a pinch of nutmeg, and salt and pepper to taste.
4. Arrange the bread in an oven-safe dish, then cover with the turkey and top with the sliced tomatoes. Pour and completely cover the dish with the Mornay sauce. Sprinkle everything with some more Pecorino Romano. Place the entire dish under your oven's broiler until the cheese browns and bubbles. 
5. Remove from the oven, and either place or crumble the bacon over the sandwiches. Sprinkle with paprika and parsley, and serve immediately.

Everyday Cranberry Sauce

Cranberry sauce only gets its time to shine twice a year. It makes an appearance at Thanksgiving and Christmas dinner, usually still in the shape of the can it came out of. Fans of this seasonal condiment shouldn't limit themselves to those two days, especially when cranberries are available year-round in either fresh or frozen forms. With the recipe below, it is possible to enjoy its tart sweetness anytime you're in the mood for poultry or ham. 

Ingredients

475 mL reduced-sodium chicken broth
100 g cranberries
115 g onion, finely chopped
60 g sugar
15 g butter
5.5 g cornstarch mixed with 15 mL water
2.5 g dried sage
2.5 g dried thyme

1. In a large saucepan melt the butter over medium heat. Add the onions, and let them cook for about 8 minutes, until they turn golden, stirring occasionally.
2. Add the dried sage and thyme and cook for a minute. Pour in the chicken broth and let it simmer for about 10 to 15 minutes until it has reduced to about 355 mL. Strain the mixture then pour the liquid back into the saucepan.
3. Put the cranberries and the sugar in the liquid, and boil for about 5 to 8 minutes until the berries burst. Whisk in the cornstarch mixture then let it come to a boil again. Cook until the sauce begins to thicken, about 1 to 2 minutes. Remove the saucepan from the heat and let the sauce thicken as it stands. Season with salt and pepper and serve on the meat of your choice.

Note: This recipe was taken from "Everyday Food Great Food Fast" by Martha Stewart Living Omnimedia Inc.

Better Late Than Never: How To Fry A Turkey

Moist and flavourful turkey is always the goal for Thanksgiving, so after hearing about how much of a life-changing experience frying a turkey is, I decided that was how I was going to prepare the Franklin family meal this year. As I planned to cook the bird on the Sunday before Thanksgiving (we do Turkey Day on the second Monday in October in Canada because our aboriginals harvested their crops earlier than the ones who got screwed over by the Americans did), I started my prep on Saturday by acquiring a turkey fryer from a local rental company. When I got back home, I had to determine how much oil was needed to fry the turkey the three of us planned to eat. To do this, I put the frozen turkey we had in the big ass pot that came with the turkey fryer and filled it with water until the turkey was completely submerged, then marked the water level on the inside of the pot with a pencil. With that done, I turned my attention to the turkey.

Because oil and water don't mix, I needed to be certain that my turkey had no ice in it. When the ice from a frozen turkey meets hot oil, it turns to steam instantly and expands several hundred times its original volume. This much pressure can cause the oil to bubble over and I really didn't want to deal with angry neighbours, property damage, severe injury and a visit from the fire department if the oil made contact with any flames. So if you try this, remember:

YOU ARE DEALING WITH BOILING OIL  - DO NOT LEAVE IT UNATTENDED!

Once the turkey was thawed out, I dried the inside and outside of it with paper towels, and seasoned it with a rub made from Old Bay, poultry seasoning, and paprika. I stuck it back in the fridge until I was ready for it.

When it was time to cook, and I started filling the pot with oil, I soon saw that the four 3 L bottles of sunflower oil I had were nowhere near the amount I needed. I was forced to make a quick run to the grocery store for some more, but even with the extra oil I bought, I didn't have enough to cover our turkey. Not wanting to head back to the store again, I decided to make do with what I had; this just meant I would now have to turn the turkey at various points to ensure it was completely cooked through. After setting up the fryer on the stone patio in the backyard (DO NOT SET UP A TURKEY FRYER  INSIDE OR ON A WOODEN DECK) and attaching the propane tank from my BBQ to the turkey fryer I rented, I fired it up and waited for the oil to heat up. I thought I had hooked up everything correctly, but it seems to take a long time for anything to happen. So again I had to improvise. I pulled my BBQ to the patio, reattached the tank, and placed the pot on the BBQ grill. As I knew how to start that cooking appliance, I was soon back in business.

I had to get the oil up to 190 degrees. If the oil starts to emit black smoke, that's a sign it's getting near its smoke point, and the temperature needs to be lowered. After confirming the oil hit the recommended 190 C, I carefully placed the turkey in the boiling oil.

As the turkey fried, I settled into a lawn chair with my laptop and watched the Jets pull off the upset and beat the Cowboys; I owe it all to my frying of the turkey. Every 20 minutes or so, I would flip the bird (HA!) to make sure the parts that weren't submerged in oil were cooked. After about 70 minutes of cooking, I went to check the turkey's doneness with my thermometer. I wish I had thought about how I would get the turkey out of the pot. I wished I had a bamboo skimmer as the tongs and fork combo I was forced to use was awkward. The turkey may have come apart on me, but I look at it as it saved me some carving time.

It was a beautiful golden brown and other than the oil I drained from the cavity, not as oily as I thought it would be. The turkey needed to rest for at least 20 minutes to allow it to finish cooking, so I placed it on a rack and cover it with aluminum foil. I reaped the rewards of my efforts when it was time to eat, as the meat was as tender and juicy as advertised. If you're looking for a fast way to make a great turkey that gives you space in your oven for side dishes, I highly recommend you give this method a try, it lives up to the hype.

Untraditional side dishes for Thanksgiving

While turkey will always be the main event in a traditional Thanksgiving meal, it's time to show the undercard meals of the dinner, the side dishes, some love. Mashed potatoes and green bean casserole can be had anytime. This year, surprise yourself and your loved ones and with these non-traditional side dishes.

Oyster Dressing "Grand-Mère" - This dish will be a hit if you like your sides spicy, crispy, and salty.

Ingredients

57 g. slab or thick-sliced bacon, diced small
29 g. chopped parsley
5 g. kosher salt
2.5 g. garlic powder
2.5 g. cayenne pepper
5 mL hot sauce
4 dozen shucked oysters plus 1 cup oyster liquor, oysters halved (2 cups)
4 large eggs
2 scallions, minced
2 large garlic cloves, minced
2 tablespoons sweet paprika
2 large baguettes (about 454 g.), diced small (12 cups)
1 stick unsalted butter
1 celery rib, diced small
1/2 green bell pepper, diced small
1/2 small onion, finely diced

1. Preheat the oven to 350°F (176°C). Butter a 10-by-14-inch (25.4-by 35.56 cm) shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 8 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally.
2. Put the diced baguettes in a large bowl. Spoon the bacon mixture on top. Add the oysters and their liquor along with the scallions and parsley.
3. In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs into the bowl and mix everything together. Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top. Serve hot.
   
   The baked oyster dressing can be refrigerated overnight. Reheat before serving.

Sweet Potato French Fries - You always have them (or wanted to try them) when you're at your favourite burger bistro - for that reason alone these should be served as a side dish this Thanksgiving.

Ingredients

3 medium-sized sweet potatoes
15 g. sugar
15 g. salt
15 g. 5-spice powder
60 mL vegetable oil

1. Preheat the oven to 450°F degrees (232°C). Peel and slice the sweet potatoes into matchstick-sized pieces; the skinnier you make them, the crisper they’re going to be.
2. Mix your spices in a large bowl. Pour oil over the spice blend and combine well. Throw in your potatoes and toss until they’re completely covered.
3. Lay them out out in a single layer on a cookie sheet; use two sheets if they’re looking crowded. Place them in the hot oven and bake for 25 to 30 minutes. Take them out at the fifteen minute mark and turn them over with tongs or a spatula.

Roasted Acorn Squash - If you must have a vegetable side dish on your table, give your potatoes the day off and try this instead.

Ingredients

2 acorn or dumpling squash, about 454 g. each
1 stick unsalted butter, softened
226 g. crushed vanilla wafers, almond biscotti, or pignoli cookies
125 g. brown sugar
45 mL tablespoons amaretto
kosher salt
freshly ground black pepper
extra-virgin olive oil, optional
8 fresh sage leaves

1. Preheat the oven to 350 degrees F.
2. Split the squash in half down the middle and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If the squash are very large, cut lengthwise into quarters. 
3. In a bowl, cream the butter with the sugar, and the amaretto. With a brush or a spoon, coat the cut sides of each squash half with the butter mixture and put two sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

Mushroom Fried Rice - This side dish works with either leftover rice from last night's takeout, or from a previous dinner - good fried rice starts with cold cooked grains.

Ingredients

300 g. long-grain rice
230 g. cremini mushrooms, sliced thin
230 g. shiitake mushrooms, stems removed, caps sliced
230 g. white mushrooms, sliced thin
75 g. frozen peas
45 g. cooking oil
15 g. grated fresh ginger
2.5 g. teaspoon salt
1 g. dried red-pepper flakes
56.25 mL soy sauce
5 mL Asian sesame oil
6 scallions including green tops, sliced thin

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
2. In a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
3. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.

Want a Moist Turkey? Brine it!

With Thanksgiving around the corner, the goal of whoever is cooking the turkey is to make sure the bird is moist and tender. This can be done by brining your poultry, a simple method of marinating the bird in a salt solution infused with aromatic herbs, spices, fruits and vegetables. The salt changes the structure of the muscle tissue in the meat which allows it to swell and absorb water and flavourings which results in tender meat once cooked. Here's the method I used when I brined the turkey for the Franklin family meal last Christmas:

Ingredients

cold water
1/2 cup (125 g) Kosher salt
1 cup (200 g) light brown sugar
2 cups (473 mL) boiling water

NOTE: The brining process takes time, so if you plan to do this, consider starting the day before you plan to cook the turkey. If the turkey is frozen, thaw it according to the package directions before brining.

1. In a pan on the stove, dissolve the salt and brown sugar in 2 cups of boiling water (or vegetable stock). Allow the mixture to cool in either the freezer or overnight in the refrigerator, depending on your time constraints.
2. Pour the brine solution into a food-grade container large enough to hold the turkey, and enough cold water to cover the bird. Add your favourite dried spices (i.e. a tablespoon of sage, oregano, thyme, rosemary, basil, cinnamon) and seasonings (i.e. peppercorns, garlic cloves). Feel free to substitute some of the water with cold tea, lemon or orange slices, fruit or vegetable juices, cider, wine or beer.
3. Untie your turkey, and remove the giblets from the neck cavity and the neck from the body cavity. Trim away any large areas of fat or excess skin around the body cavity, and cut off the tail. Wash the bird inside and out under cold water, rinse the bird thoroughly. Place the turkey into the brine, adding more water if necessary to completely submerge it. If the turkey keeps floating up, find a way to weigh it down.
4. The turkey and brine solution must be kept below 40°F/4°C  during the brining, so stick your container in the fridge, or somewhere cool, like in the basement, for at least ten hours.  About halfway through the brining process, turn your poultry over to ensure an even brining throughout. Ice packs or reusable gel packs may be used to maintain the brine's cold temperature, but do not put ice directly into the solution as this will dilute the brine.
5. Remove the turkey from the brine, rinse it inside and out under cold water, and dry the bird thoroughly using a kitchen towel. Allow to come up to room temperature for an hour before you plan to roast it to ensure proper and safe heat penetration. Then cook the turkey as normal.

No Fuss Thanksgiving dinner

For foodies, Thanksgiving is more than a long weekend. It's a time to show off some new recipes for family and friends, or an excuse to head out to their favourite restaurant and sample the Thanksgiving menu offerings. But for people who are already intimidated by cooking, or don't have the time or money to spend on a fancy meal, it's just another day to call for take-out or throw a frozen entree into the microwave. Thanksgiving dinner doesn't have to be an ordeal. Here's a way to have a traditional Thanksgiving meal without driving yourself crazy, or running yourself ragged.

Turkey

If cooking an entire turkey is too much of a hassle, buy individual turkey pieces or a turkey breast roast. Just follow the cooking instructions on the bag, or ask the butcher at your supermarket how long each piece should be cooked. If you want, you can slice the roast before serving it to your guests; as long as everything tastes good, no one will mind not seeing the turkey being carved.

Mashed Potatoes

A package of instant potatoes can be used in a pinch, but be sure to add lots of butter to mask the from-the-package taste (I recommend also adding Farm Boy's Authentic Steakhouse Garlic Dressing. After trying it, you won't be able to eat real or processed potatoes without it).

Gravy / Cranberry Sauce

Some people may turn their noses up at using something out of a can, but unless those people head to the local fish market to get the catch of the day whenever they want a tuna sandwich, they're only fooling themselves. For presentation purposes, the cranberry sauce can be sliced or mashed up a bit to remove the cylindrical shape. Once the gravy is heated and put in grandma's gravy boat, only the most discerning of eaters will notice it wasn't made with pan drippings and meat juices. 

Stuffing

There's a reason why Stove Top is a holiday staple. Take advantage of it.

 

Baked goods

Everyone loves the smell and taste of fresh baked goods. This can be achieved by using either the services of the Pillsbury Dough Boy, or your neighbourhood bakery. Most decent supermarkets have a bakery in-store, but if I may make the suggestion, I recommend a trip to the Murray St. or Bank St. location of  The French Baker (NOTE: the Bank St. location is no more.). While you're there, treat yourself and pick up some dessert.

A bottle of wine or two, your fanciest plates, cutlery and the proper place settings will round out your Turkey Day spread. Remember that even with a few corners cut here and there, the day is about being thankful for what we got. Happy Thanksgiving everyone.

This entry was inspired by a feature in Garth Sundem's book "The Geeks' Guide To World Domination".