Text 16743, 107 rader
Skriven 2008-11-22 20:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: KOSHER SALT 81122
=============================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> Why does that make it Kosher?

All salt is inherently Kosher. "Kosher" salt is more properly called
"Koshering": salt as the large grains make it ideal for koshering
meat (i.e. removing the blood).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lidia Bastianich's Roast Turkey Part 2
Categories: turkey, info
  Servings: 12

           Putting up the tent and
           roasting the turkey

1. Tear two long sheets of aluminum foil. Cover one side of the pan
with the first sheet, arching it well above the turkey. Crimp the
foil against the rim of the pan so it stays in place without
touching the bird. Cover the rest of the pan and turkey with the
second sheet of foil (or more if needed), overlapping the sheets
several inches. Press the bottom of the foil tightly against the
sides of the pan, all around, sealing the tent completely.

2. Carefully place the covered pan on the oven rack, it will be
heavy so you may need some help. Push it well to the back of the
oven for the maximum heat and let the turkey roast undisturbed for 2
hours. Open the oven, pull the roasting pan to the front, and lift
off the foil sheets. The pan juices should be bubbling away and the
steaming turkey will be mostly pale.) With a ladle or bulb baster,
baste the turkey all over with the pan juices and return it to the
oven. Save the foil.

3. Roast the turkey uncovered for 30 minutes to an hour, to brown
the skin and cook the meat to a safe internal temperature. (Because
every oven thermostat is different and turkeys will vary in size,
cooking times will vary.) After 30 minutes, baste again and check
the internal temperature of the turkey, then continue roasting, if
necessary until the meat is reaches the right temperature. If the
breast is getting too dark, cover it loosely with a sheet of foil. 

Starting the sauce:

1. Carefully remove the roasting pan and lift the turkey out of the
pan and onto the baking sheet. Cover the turkey loosely with the
foil and keep it in a warm place while you make the sauce. (The oven
should remain on at 375  if you're going to glaze it.)

2. Remove the turkey neck and giblets (not the liver) out of the
roasting pan and into the saucepan. With a potato masher, crush the
cooked vegetables in the roasting juices, breaking them up into
little bits. Set the sieve on the saucepan and pour everything out
of the roaster into the sieve, scraping up all the juices,
vegetables, the liver, and flavorful caramelized bits. Press the
vegetables and other solids against the sieve with a big spoon to
release their liquid, then discard what's left in the sieve.

3. You should have 1 to 2 quarts of pan juices (depending on how
much stock you started with and the roasting time). Set the saucepan
over high heat, bring the juices to a boil and let them reduce,
uncovered. 

Glazing the turkey and final steps:

1. Make a glaze for turkey by mixing 1/4 cup of balsamic vinegar
reduction and 2 tablespoons of the pan sauce, mixing well until it
is spreadable: heat and thin it as needed. Put the turkey, still on
the rack, back in the empty roasting pan. Brush the glaze all over
the bird in a smooth even coat. Return the turkey to the oven for 10
to 15 minutes, or until the glazed skin is crisp, shiny and deeply
colored. Let it rest in a warm place. tented with foil, if you wish.

2. To finish the sauce: pour into the boiling sauce any turkey
juices that accumulated in the baking sheet. When the sauce has
reduced almost by half, taste it for salt and add a bit more if you
like. Remove the turkey neck and giblets and bring back to a simmer.

3. Strain it once again, this time through a fine-meshed sieve into
a measuring cup or other narrow container. Let it rest for a minute,
then spoon off the fat layer that's accumulated on top. Thicken the
sauce with bread crumbs if too liquid.

4. To serve: for formal occasions, you can present the whole turkey
and carve it at the table. For most family dinners, I cut the bird
up in the kitchen as follows: cut the wings off, slice the breast
meat, then remove the legs at the joint and slice the leg and thigh
meat from the bones for dark meat lovers; arrange all the pieces on
a serving platter. Pour any juices left in the pan or on the cutting
board over the meat, then nap all the pieces with a cup or more of
the finished sauce. Bring the platter to the table and let people
serve themselves. Put the rest of the sauce in a bowl and pass it. 

Lidia Bastianich

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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