Tuscan roast turkey
Serves 16
1 16-pound young turkey
Kosher salt, to taste
1 cup Tuscan herb paste
1 teaspoon fennel seeds, crushed
2 teaspoons celery salt
3 fennel stalks with fronds, rough chopped
3 onions, large dice
1 stalk celery, small dice
2 1/4 quarts chicken stock, divided
3 ounces all-purpose flour
Remove giblets from turkey’s cavity, rinse cavity and pat dry, set aside. Season turkey inside and out with kosher salt.
Mix Tuscan herb paste with crushed fennel seeds and celery salt. Starting at the neck of the bird, slip your hand between the meat and the skin to loosen.
Rub half the paste mix under skin, and rub remaining paste inside the cavity and over the rest of the turkey.
Place two-thirds of the chopped onion and fennel stalks inside cavity. Truss bird.
Place turkey in a roasting pan. Roast at 400°F for 30 minutes.
Reduce temperature to 325°F and continue cooking the turkey to an internal temperature of 160∞F, approximately 2 1/2 to 3 hours. Baste turkey often during cooking with juices from pan. If turkey begins to overbrown, cover it loosely with aluminum foil.
As turkey roasts, simmer giblets (neck, heart and gizzard), the other one-third of the fennel stalk, onion mix and diced celery in 1 quart chicken stock until tender, approximately 1 1/2 hours.
When turkey is done, remove from roasting pan and set aside to rest. Degrease roasting pan, reserving 3 ounces of fat to make a roux.
Deglaze pan with a small amount of chicken stock. Transfer stock to a saucepot, and add remaining stock and broth from giblets. Bring to a simmer and degrease.
Make a blond roux with reserved fat and flour. Add roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain gravy through a fine-meshed strainer. Adjust seasoning.
Tuscan Herb Paste
Yield: 2 1/4 cups
1 tablespoon fresh basil
2 tablespoons fresh rosemary
1/2 packed cup fresh Italian parsley
1 tablespoon fresh thyme
2 tablespoons fresh sage
1/2 teaspoon crushed red pepper
3/4 cup Carapelli Extra Light in Taste Olive Oil
1 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
Blend herbs and crushed red pepper with light olive oil using a blender or food processor, then stir in extra virgin olive oil.
Serving Ideas: Rub under the skin of turkey for Tuscan roast turkey. Use to flavor vegetables for grilling and mushrooms for roasting.
10 8-ounce potatoes, (about 5 pounds) peeled and cut in half
3/8 teaspoon white pepper
1 1/2 tablespoons kosher salt
1/2 cup Tuscan Herb paste
1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 cup heavy cream, warmed
Boil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.
Tuscan Herb Paste
Yield: 2 1/4 cups
1 tablespoon fresh basil
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% Plain Chobani Greek Yogurt
1 cup sugar
1 egg
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/2 cup walnuts, lightly toasted and chopped coarsely
Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.
Eating healthy during the holidays can be difficult. Between scrumptious sweets and hearty special occasion meals, the extra calories can quickly add up.
As you sit down with family and friends before a table laden with holiday meats and treats, it may be difficult to consider eating healthy. But it can—and should—be done. Packing on the pounds may be among the most unwise and hurtful things you can indulge in during this season, especially if you’re already older or having challenges with weight, blood pressure or blood sugar.
However, there are tips that can be implemented to put at least some focus on nutrition throughout the holiday.
LOS ANGELES, Calif.—With Thanksgiving almost here, thousands of people were expected to receive food boxes with all the turkey dinner fixings today at a series of giveaways in the Southland.
In South Los Angeles, the Jackson Limousine Service will hold its 23rd annual Turkey Dinner Giveaway. Thousands of people traditionally line the sidewalks leading to the service’s Slauson Avenue center to receive the turkey dinners.
