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November 03, 2011 - Image 56

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-11-03

Disclaimer: Computer generated plain text may have errors. Read more about this.

Come In & Expedience Great Servile' e In A Relaxing
`
Environmed Jessica Ina Welcomes Ibui

Offering
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arts & entertainment >> food

Talkin' turkey.

,rt

Walk-ins always welcome!

ovember is highlighted
by one main event:
Thanksgiving.
On the menu, it's
traditional to serve
turkey with all those
fixings and side dishes
that are so beloved —
and sleep inducing.
Rather than present
a whole Thanksgiving
menu at one time, we're
offering a month's full
of recipes for preparing
Thanksgiving dinner;
we'll let you know what
to do with all that left-
over turkey, too.
First — before you even start
thinking about side dishes and

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ORANGE AND HONEY
GLAZED TURKEY
Use any size turkey you want (figure
about 1 to 1 1/2 lbs. per person). The
temperature of the turkey should
be about 165-170 degrees (place the
thermometer in the thigh) when you
remove it from the oven; it will contin-
ue to cook for about 30 minutes more,
so don't be concerned.

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Just west of Telegraph Road • Southfield

48

November 3 • 2011

2484, 3524, 7377

.

pumpkin and pecan desserts —
let's talk turkey. The oven and the
grill are my favorite
preparation tools. Decide
if you prefer a whole bird
or a breast only (many
people like just the white
meat). Because I like all
parts of the turkey, I often
make a whole turkey for
show (it's a great table
prop to carve in front
of guests) and a whole
breast to carve ahead and
have at the ready.
The following recipes
are pretty simple to pre-
pare, really! When you
cook a turkey in the oven, think
"big chicken" — it's that easy. 1

pepper. Stuff the large cavity with
oranges, onions and bay leaves. Place
turkey on a rack in a large roasting
pan, breast side up, and roast for 30
minutes. Reduce oven temperature to
350 degrees, and roast, basting with
pan juices every 30 minutes, for 1 to 4
hours more (figure about 15 minutes
of cooking time per lb. of turkey) or
until internal temperature of the thigh
meat reaches 165-170 degrees.
Turkey:
While the turkey is roasting,
1 12-1b. (or more) whole turkey,
combine the glaze ingredients in a
thawed if frozen
medium saucepan, and heat through,
olive oil
stirring until smooth. During the last
kosher salt to taste
hour of cooking, brush the glaze over
freshly ground black pepper to taste the turkey every 30 minutes (use all
2 whole oranges, unpeeled, each cut the glaze). Transfer the turkey to a
into 8 wedges
platter, cover loosely with foil, and let
1 large peeled onion, cut into 8
stand 25 minutes before serving.
chunks
Make gravy: Transfer pan juices to
5 bay leaves
a large saucepan, and let sit for 5 min-
Glaze:
utes. Use a ladle to remove as much
Ph cups (12 oz.) orange marmalade fat as possible to a small bowl (reserve
2 Tbsp. honey
this fat). Add the broth and wine, and
2 Tbsp. red wine vinegar
bring to a boil over high heat. Whisk
2 Tbsp. soy sauce
together reserved fat and flour in
1 Tbsp. minced garlic
another large saucepan, and cook over
Gravy:
medium heat, whisking, for about 3
pan juices from roast turkey
minutes. Add hot pan juice mixture
4 cups chicken or turkey broth
in a fast stream, whisking constantly
i/2 cup dry white wine
to prevent lumps. Simmer, whisking
1 /3 1/2 cup flour
occasionally, until thickened, about
salt and pepper to taste
5-10 minutes.
Stir in any additional turkey juices
Make turkey and glaze: Preheat
accumulated on the platter, and season
oven to 425 degrees. Rinse turkey;
gravy with salt and pepper to taste.
remove neck and giblets, and dis-
Serve turkey with gravy on the side.
card. Brush turkey with olive oil, and
A 12 lb. turkey will feed approxi-
season inside and out with salt and
mately 8 people.

-

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