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WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OF YOUR
CH ICE
/A)&teeeett-
CLASSIC CUISINE
JEWEL
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trtc,&.
Approved by Council
of Orthodox Rabbis
KOSHER
CATERERS
Thanksgiving turkey and desserts.
248-968-1200
1793560
KIDS EAT FREE EVERY FRIDAY!
Italian Dishes & Pastas,
Fresh Seafood, Fresh-Cut Steak,
Salad & Flat Pizza and more!
LOCCINO
I TAL 1 AN GRILL
&
BAR
Book your
Holiday Party
now!
r-
4 0.
al
15%
OFF
TOTAL FOOD BILL
Expires 12/30/12
I
t's hard to imagine anything other
ure about 1 pound per person. Just resist
than a main course of turkey on
the urge to overcook! Buy yourself an
Thanksgiving. With few
instant-read thermometer,
exceptions — vegetarians, or
which offers a quick tem-
those who simply don't like
perature of the meat when
turkey — this is the protein
inserted into the thickest
most prepared. So I'm offering
part of the turkey thigh.
a couple of options this year:
When it reads 170 degrees,
the tried and true roast turkey
it's time to remove the tur-
with gravy (makes the house
key from the oven; the bird
smell heavenly) and, for those
will continue to cook on its
who only eat white meat, a
own for about 30 minutes
grilled turkey breast (leaves
more.
Ann abel
the oven available for all those
Plus, here are some easy
Co hen
fabulous side dishes).
desserts to serve alongside
Fo od
Roasting a whole turkey is as
that de rigueur pumpkin
Colu
mnist
easy as cooking a chicken; fig-
pie. ❑
5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700
Open 7 days a week for lunch and dinner, Sat. and Sun dinner only • Private room available for up to 85 people
MInia Sushi
Japanese Restaurant
20%0FF
DAILY SPECIALS
EVERY DAY SPECIAL
$7.99 Bento Box & Sushi lunch
Your total food bill
TUESDAYS
Chef's Special
Rolls & Tempura Rolls 50% off
THURSDAYS
All-You-Can-Eat Lunch $9.99
Dinner 50% off all Chef's special rolls
SATURDAYS
Hometown & Tempura Rolls
50% off
Delivery and online ordering
wwwwbninja.com
Open 7 Days a week
Mon-Sat open at 11
Sunday open at 4
Not good with any other offer or coupon & daily
specials Expires 12/8/12
I.
33214 W. 14 Mile
at Farmington Road
West Bloomfield MI 48322
248-737-4188 179,100
Try Our New Boneyard
Beef Ribs!
Nef
p
Orchard Lake Rd.
South of 14 Mile
Excluding tax, tip and beverages • With this ad
Dine in only • Expires 12/15/12 JN
Farmington Hills
851-7000
Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs"
72
November 15 • 2012
m
SAVORY ROAST TURKEY
1 whole turkey (at least 12 lbs.),
neck and giblets removed, rinsed
inside and out with cold water
olive oil
kosher salt to taste
freshly ground black pepper to
taste
2 whole oranges, halved
1 large peeled onion, cut into 8
chunks
5 bay leaves
1 turkey neck
4 cups dry white wine or chicken
broth or stock
For gravy:
pan juices from roast turkey
4 cups chicken or turkey broth
1 /2 cup dry white wine
1 /3 cup flour
Prepare the turkey: Preheat oven to 425
degrees. Brush turkey with olive oil,
and season inside and out with salt and
pepper. Stuff large cavity with oranges,
onion pieces and bay leaves. Use cotton
string to tie together the drumsticks in
front of the turkey cavity.
Place turkey on a rack in a large
roasting pan. Add the neck to the roast-
ing pan, and pour wine, broth or stock
in the bottom of the roasting pan. Roast
uncovered for 30 minutes. Reduce oven
temperature to 350 degrees, and contin-
ue to roast the turkey uncovered, bast-
ing every 30 minutes with pan juices
(total roasting time should be about 15
minutes per lb.).
Remove the turkey from the oven,
cover loosely with foil and let stand
25 minutes before serving or carving.
Transfer the turkey to a platter (or cut-
ting board if you are cutting the turkey
ahead of time).
Make gravy: Transfer pan juices to
a large saucepan, and let stand for 5
minutes. Use a ladle or gravy skimmer
to remove as much fat as possible to a
small bowl (you don't want to remove
all fat). Add the broth and wine, and
bring to a boil over high heat.
Whisk together the reserved turkey fat
and flour in another saucepan, and cook
over medium heat, whisking, for about
3 minutes. Add the pan juices and hot
stock mixture in a fast stream (whisk-
ing constantly to prevent lumps) then
simmer, whisking occasionally until
thickened, about 10 minutes. Stir in any
additional turkey juices accumulated on
the platter, and season gravy with salt
and pepper to taste. Serve turkey with
gravy on the side.
GRILLED TURKEY BREAST
WITH LEMON, HERBS AND
GARLIC
1 bone-in or boneless turkey breast,
at least 4 lbs.
Herb rub:
3 Tbsp. olive oil
1 tsp. minced garlic
3 Tbsp. chopped fresh thyme leaves
3 Tbsp. chopped fresh dill
3 Tbsp. chopped fresh mint leaves
1 4 cup fresh chopped parsley
grated peel of 1 lemon
kosher salt and pepper to taste
juice of 1 lemon