SIMPLE MOIST ONE PAN ROAST TURKEY AND POTATOES (DRY BRINED)
This super simple dry brined turkey is your solution to a dry turkey. It uses a technique that makes the turkey super most and delicious.! It is simple, mess free and MAKE AHEAD friendly. Plus it is a ONE PAN meal. Delicious potatoes cook in the same pan as the turkey with all the luscious garlic and pan drippings making for the most delicious and crispy potatoes EVER!
Provided by Mila Furman
Categories Thanksgiving
Time 2h
Number Of Ingredients 9
Steps:
- Combine all the ingredients of the brine and combine well.
- Slather all over the turkey, including lifting up the skin to make sure that you can separate the skin from the breast to nestle that brine in there for maximum flavor.
- Place into the fridge in a large foil pan for 24-72 hours. Make sure to rotate the turkey every 24 hours so that it brines evenly. Since it is so cold now, I use my garage when I have a giant turkey that will not fit into my fridge.
- Preheat oven to 500 degrees F.
- On roasting day, remove the turkey out of the brine and rinse it inside and out with water.
- Tuck the wings underneath the bird and place in roasting pan (or foil pan) on top of a sheet pan or roasting pan. (I do this in the event that there is spillage. No one wants to clean ovens on Thanksgiving Day)
- Before placing it in the oven, take a piece of foil and measure it on the bird into a little triangle. You want it to just cover the breast. Place the triangle to the side, it will be used a bit later on.
- Place the turkey onto the lowest rack in the oven and let it roast for 30 minutes and 500 degrees. NO PEEKING! Because it is roasting on such a high temperature, all the juices that fall into your roasting pan may evaporate off and start to burn. During this time you want to add in your chicken stock just a bit at a time, so that your bits don't burn. This can be done throughout the entire cooking process to prevent the bits from burning and leaving perfect pan juices for the potatoes.
- After the first half hour, take out the turkey and cover the breast with your pre-measured foil.
- Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F.
- Set your probe thermometer alarm to 151 degrees F and walk away. (A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.)
- Once it's done, remove it from the pan and place it on a large cutting board and let it rest for about 15-20 minutes, covered with foil.
- At this point, while the turkey is roasting, increase the heat to 450-degrees and add the potatoes and garlic cloves to the pan. Roast until oven brown and fork tender, about 30-35 minutes.
- Carve and serve!
POTATO ROSTI WITH THYME AND GARLIC
Provided by Geoffrey Zakarian
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a 10-inch nonstick pan, heat the clarified butter over medium-high heat.
- Mix together the grated potato, thyme and garlic in a bowl. Add to the pan of hot butter and spread evenly, about the thickness of a pancake. Reduce the heat to medium and allow to cook until crispy and deeply golden brown, 8 to 10 minutes. Season with salt and pepper.
- Flip the potato cake over and continue to cook on the other side, about another 5 minutes. Drain on a rack, then cut into sixths and serve.
ONE-DISH MEAL
Make and share this One-Dish Meal recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In heavy teflon or non-stick sprayed skillet, brown meat and onion- Drain well.
- Add potatoes, tomatoes and salt- Cook 15 minutes.
- Add zucchini and simmer until potatoes and zucchini are tender- Add water if needed.
- Serve sprinkled with Parmesan, if desired.
Nutrition Facts : Calories 334.2, Fat 8.1, SaturatedFat 3.2, Cholesterol 49.1, Sodium 172.9, Carbohydrate 45.4, Fiber 6.9, Sugar 6.2, Protein 21.4
POTATO ROSTI
I think this was in an old issue of SFI - Super Food Ideas, I thought it sounded a bit different from your everyday rosti as it uses sweet potato, salad cream & mustard, a great side dish to serve with steak or fish.
Provided by Mandy
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze as much moisture as you can from grated potatoes. Place both into a large bowl.
- Add remaining ingredients & stir well to combine.
- Heat oil in a large pan & cook 1/4 cup batches of the mixture until golden on both sides.
- Drain on absorbent paper.
Nutrition Facts : Calories 314.3, Fat 12.2, SaturatedFat 7.3, Cholesterol 41.9, Sodium 240.1, Carbohydrate 41, Fiber 5.1, Sugar 4.7, Protein 11
APPLE AND POTATO ROSTI
Top this with sour cream, chives, and smoked salmon or trout for an impressive appetizer or main dish for brunch. This is very good - This is another recipe that I got from the local newspaper and just had to try -
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Grate potatoes on large holes of box grater; set aside. Grate apples around the core and transfer to paper towel-lined colander or strainer, pressing out as much liquid as possible. Toss apples with poatatoes, onion, sage, salt, pepper and egg.
- In large heavy-bottom nonstick skillet, melt 1 tablespoons of the butter at a time over medium heat. Press apple-potato mixture by the Tablespoonful into small discs, arranging in skillet 2 inches apart. Use spatula to flatten slightly. Cook until bottom is slightly golden, 3-4 minutes. Flip and cook until underside is golden 3-4 more minutes.
- Repeat with remaining mixture. Transfer to a paper towel-lined plate and keep warm until ready to serve.
Nutrition Facts : Calories 44.1, Fat 2.2, SaturatedFat 1.3, Cholesterol 13.9, Sodium 66, Carbohydrate 5.8, Fiber 0.7, Sugar 1.5, Protein 0.7
SWEET POTATO ROSTI
Make and share this Sweet Potato Rosti recipe from Food.com.
Provided by KJ1036
Categories Potato
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220 degrees celsius.
- Cut sweet potato into thin strips (julienne).
- Toss sweet potato with oil, garlic, cheese and pepper.
- Place potato in a single layer on a tray lined with non-stick paper.
- Bake 15 minutes, or until cooked through.
TURKEY TURNIP POTATO ROSTI (ONE DISH MEAL)
This is a neat way to use up some of that leftover turkey Use more than 6 oz of turkey if you wish. Substitute ham, chicken or leftover roast for the turkey I like to use Aged Cheddar for more flavor.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the Potatoes& turnips for apprx 10 minutes, the potatoes should be cooked but still firm, drain and allow to cool.
- Coarsely grate the potatoes& turnips into a bowl Add Parsley, salt& Pepper, toss to mix well Heat half the oil in a 9" skillet and swirl it around so it coats the whole pan Pat half the potatoe/turnip mixture evenly into the bottom of the pan, top with half the cheese, then all the turkey, followed by the remaining half of the cheese, pat the remaining potato mixture on top Cook for apprx 10 minutes uncovered over medium heat or until the bottom is golden and crispy Using a spatula& shaking the pan gently loosen the Rosti Invert a flat plate onto the pan, using oven mitts, firmly holding the plate and pan together invert the rosti onto the plate, Heat the remaining oil in the pan then slip the rosti back into the pan unbrowned side down and cook for another ten minutes, uncovered or until golden Cut in wedges and serve.
Nutrition Facts : Calories 398.7, Fat 16.2, SaturatedFat 7.3, Cholesterol 62, Sodium 270.5, Carbohydrate 40.3, Fiber 4.7, Sugar 4.9, Protein 23.5
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