WHOLE ROASTED TURKEY WITH CITRUS ROSEMARY SALT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 3h40m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.
- Preheat the oven to 425 degrees F.
- For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
- Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
- Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
- Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
- While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.
- Carve turkey and serve with gravy.
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
WINTER CITRUS SALAD WITH HONEY DRESSING
This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 14 grams
SHREDDED-GREENS AND CITRUS SALAD
A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio and Brussels sprouts with salt to relax them.
Provided by Greg Lofts
Categories Salad Recipes
Time 30m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until slightly darkened and fragrant, 12 to 14 minutes. Let cool completely.
- In a large bowl, toss Brussels sprouts and radicchio with 1 teaspoon salt. Rub mixture between your palms until greens soften slightly and turn shiny. Toss in endives. In a small bowl, whisk together vinegar, lemon juice, and oil; season generously with salt and pepper. Pour dressing over greens, tossing to evenly coat. Top with walnuts and orange supremes; serve.
CITRUS SALAD WITH POMEGRANATE SEEDS
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
- Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.
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- Heat oil over medium heat in a skillet. Once hot add ground turkey, salt, cumin and pepper. Cook until no pink remains. Once cooked through, add in spinach and cook until the spinach has just wilted, about 2 minutes. Shut off the heat and let cool slightly.
- Meanwhile, make the dressing: Add all ingredients to a jar or small bowl and whisk together. Taste and adjust seasoning, adding in more water or lemon juice as necessary to thin the dressing.
- Assemble the bowls: Divide lettuce, artichokes, red onion, tomatoes, cucumbers and feta among four bowls. Divide the turkey mixture on top, then drizzle over 1-2 tablespoons of dressing. Serve immediately. Or see notes about meal prep.
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