Lemon-Garlic Roast Turkey & White-Wine Gravy
- 10 cloves garlic, divided
- ½ cup lemon juice
- ½ cup Worcestershire sauce
- ½ cup kosher salt
- 1 12-pound natural or organic turkey
- ¼ cup freshly grated lemon zest
- ¼ cup packed fresh oregano leaves
- 2 tablespoons canola oil
- ½ teaspoon freshly ground pepper
- 3 tablespoons all-purpose flour
- ½ cup dry white wine, or dry vermouth
- 1 14-ounce can reduced-sodium chicken broth
- Crush 6 cloves garlic and add to a very large stockpot (or clean bucket). Stir in lemon juice, Worcestershire, salt and 4 quarts cold water.
- Remove giblets from turkey (if included) and trim excess skin. Submerge the turkey in the brine and refrigerate for 24 hours. If the turkey is not fully submerged, turn it every 8 hours.
- Remove the turkey from the brine, rinse well and pat dry. Discard the brine.
- Preheat oven to 350°F.
- Place the remaining 4 cloves garlic, lemon zest, oregano, oil, pepper and 2 tablespoons water in a food processor and pulse until it becomes a paste. (Alternatively, chop garlic, lemon zest and oregano on a cutting board until finely minced, then place in a small bowl and stir in oil, pepper and water.) Loosen the skin over the breast and thigh meat. Rub the paste all over the turkey, under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey breast-side down in a roasting rack set in a large roasting pan.
- Roast the turkey for 1 hour. Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, tent with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more.
- Transfer the turkey to a large cutting board; let rest for 20 minutes before removing the string and carving.
- Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Whisk flour with ¼ cup water in a small bowl.
- Set the roasting pan over two burners on medium heat. Add wine (or vermouth); bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes.
- Remove the pan juices from the freezer, skim off the fat with a spoon and discard. Add the defatted juices and broth to the roasting pan; return to a simmer, whisking often. Cook for 1 minute, then whisk in the flour mixture and simmer until thickened, 1 to 2 minutes. Pour the gravy through a fine-mesh sieve and serve with the turkey.
- Shopping tip: Look for turkey labeled “natural” or “organic” in natural-foods stores or well-stocked supermarkets. Turkeys labeled “heritage” are also typically “natural.” If you can't find one, don't overlook this recipe. It works with conventional turkey, too; just skip the brining (Steps 1-2) and start with Step 3.
Parmesan Scalloped Potatoes with Spinach
- 2½ pounds Yukon Gold potatoes, cut into ¼-inch slices (about 8 cups)
- 3 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon white or black pepper
- 2½ cups low-fat milk
- 1 pound chopped frozen spinach, thawed
- 1 cup grated Parmesan cheese, divided
- Position racks in upper and lower third of oven; preheat to 425°F.
- Toss potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, about 20 to 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute more. Add, flour, salt and pepper; cook, stirring for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat. Squeeze spinach to remove any excess moisture; stir into the sauce.
- When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with ½ cup cheese. Add the remaining potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes before serving.
- To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.
Simple Turtle Cheesecake
- 1 frozen New York-style cheesecake (30 ounces), thawed
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream, divided
- 3 tablespoons chopped pecans, toasted
- 1/4 cup butter, cubed
- 1/2 cup plus 2 tablespoons packed brown sugar
- 1 tablespoon light corn syrup
- Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set.
- In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake. Yield: 8 servings.