DECONSTRUCTED TURKEY COBB SALAD DIP
Try a new spin on a classic flavor profile with our Deconstructed Turkey Cobb Salad Dip. This Cobb salad dip is a great change of pace when entertaining.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Mix Neufchatel and dressing until blended; spread onto large plate.
- Top with remaining ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 35, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
TED ALLEN'S DECONSTRUCTED HOLIDAY TURKEY WITH SAGE GRAVY
Steps:
- For the Gravy:
- 2 to 3 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- cup all-purpose flour
- Kosher salt and freshly ground pepper
- Brine the turkey:
- Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot). Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves. Add enough cold water to cover the turkey (about 3 quarts). Press out the air, close the bags and place in a large bowl or other container to protect against any leaks. Refrigerate at least 6 hours or overnight. Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 425.
- Remove the turkey parts from the brine and pat dry with paper towels. Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate). Pour 1 cup water into each pan. Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs. Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
- Lower the oven temperature to 400. Switch the positions of the pans and rotate from front to back. Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes. Transfer the turkey parts to a platter and tent with foil.
- Make the gravy: Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes. Skim off and reserve the fat. Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits. Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any collected juices from the platter. Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes. Season with salt and pepper.
- Carve the turkey pieces and garnish with sage. Serve with the gravy.
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