OLD BAY® SEAFOOD BOIL
This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.
Provided by Brian Sapp
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 14
Number Of Ingredients 14
Steps:
- Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
- Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
- Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.
Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g
OLD BAY TURKEY BOIL RECIPE BY TASTY
Spice up your Thanksgiving turkey with some Old Bay seasoning! Whether you serve it whole or serve it sliced, it's sure to be a centerpiece that will have your friends and family fighting for seconds. They'll be grateful for this gravy, too.
Provided by Betsy Carter
Categories Dinner
Time 15h
Yield 12 servings
Number Of Ingredients 26
Steps:
- Make the dry brine: In a small bowl, combine the salt, Old Bay seasoning, and brown sugar and mix well to incorporate.
- Prep the turkey: Place a wire rack inside a baking sheet. Set the turkey on the wire rack and pat all over with paper towels until completely dry. Use your hands to sprinkle the dry brine all over the turkey, pressing it into the skin and crevices. Let the turkey sit, uncovered, in the refrigerator for at least 12 hours, or up to 48 hours.
- Make the compound butter: In a medium bowl, combine the butter, Old Bay seasoning, and parsley. Using an electric hand mixer on low speed or a rubber spatula, mix until well-combined. Set aside until ready to use. The compound butter can be stored in an airtight container in the refrigerator for up to 5 days. Bring back to room temperature before using.
- After brining, remove the turkey from the refrigerator and let sit at room temperature for 2-3 hours before cooking.
- Arrange a rack in the lower middle section of the oven. Preheat the oven to 450°F (220°C). Set a v-shaped rack inside a roasting pan.
- With your hands, gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs. Rub about a third of the compound butter over the bird, then rub another third underneath the skin. Reserve the remaining compound butter for basting the turkey.
- Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. Tie the legs together with kitchen twine, then tuck the wings underneath the turkey. Pour 2 cans of beer into the bottom of the roasting pan.
- Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown.
- While the turkey roasts, melt the remaining compound butter in a small saucepan over low heat.
- After roasting for 30 minutes, baste the turkey with melted butter and reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1-2 more cans of beer. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 1½-2 hours. The skin should be shiny, crisp and golden brown. Remove the turkey from the oven and baste once more. Let rest for 30-60 minutes. Reserve the drippings, discarding the fat, for making the gravy.
- While the turkey rests, make the Old Bay boil: In a very large stock pot, combine the onions, potatoes, garlic, lemons, Old Bay seasoning, salt, beer, and water and bring to a boil over medium-high heat. Once boiling, add the corn and sausage. Reduce the heat to medium and simmer for 20-30 minutes, until the sausage is cooked through and the potatoes and corn are tender. Using a spider or a large slotted spoon, remove the solids from the pot and spread in a single layer on a baking sheet. Discard the cooking liquid.
- Make the Pilsner gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 2-3 minutes, until the roux is a golden blonde in color and smells fragrant and toasted. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups) and beer. Bring to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, until thickened slightly. Remove the gravy from heat and season with salt and pepper to taste.
- To serve, arrange the corn, potatoes, sausage, onions, garlic, and lemons around the edges of a large platter. Set the whole turkey in the center for a classic presentation, or carve the bird and arrange the cut pieces in the center of the platter. Serve immediately with the hot gravy alongside.
- Enjoy!
LOUISIANA BOILED TURKEY NECKS
Spicy, tender, and full of flavorful! Louisianans love a good boil! Try this recipe and you'll see why!
Provided by B. Coop
Time 5h10m
Number Of Ingredients 12
Steps:
- Rinse the turkey necks well with water and juice from the lemons
- Cut off excess fat and discharge
- In a large bowl, mix the dry seasoning, bouillon powder, liquid crab boil, water, and accent* well.
BOILED TURKEY NECKS RECIPE - (4/5)
Provided by á-10847
Number Of Ingredients 7
Steps:
- In a large stew pot, combine the turkey necks, celery and onions. Cover with water just above the meat and veggies. Bring to hard boil, then cover pot with top and boil at medium for 1 hour. After 1 hour of cooking, add your seasonings. Continue to boil for 1 1/2 hours or until meat is tender. Add water if necessary. Enjoy!!
DAVE'S LOW COUNTRY BOIL
Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Provided by Lisa
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
- Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g
CRAB BOIL
Total crab boil for four.
Provided by Preston Hoover
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes.
- Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 46.2 g, Cholesterol 82.5 mg, Fat 11.1 g, Fiber 9.3 g, Protein 34.1 g, SaturatedFat 3 g, Sodium 4890.1 mg, Sugar 12.2 g
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