Dyson's Delectables: February 28, 2011

Dyson's Delectables

http://menu.vldyson.com

Back to Main Page
Quick Search

Search only in titles: Keyword:

Search in:

Date Range:

Advanced Search

Basic Search
What books are What Codes? rev 10/2010
- Codes
Dyson's Visitors
Geography Lesson
Comment Policy May 2011

Comments which do not discuss food, or something other than generalities will be marked as SPAM and deleted.Comments which includes a link, other than your name will cause blacklisting.
Cataloging the cookbooks

I am inputing the cookbooks in to Eat Your Books, so if you are member there you can find them under user warner.
Monthly Archives
Category Archives
Recent Comments
Subscribe Via Email

Blog Post
About the Menu Blog

Note: Clicking on the blog title in the upper left will take you to a related blog. - Many recipes are followed by coding indicating sources, a link to the code list is directly below this item in the side bar I post my wife's menus weekly and may add pictures of the dishes as they are plated several times during the week. She does the menu, I have input, blog text other than the menu is mine, comments are hers, or at least mine are signed ntsc.
Facebook

">Custom Text 2
Useful Links
Cross Links
- The Hungry Wife

Dyson's Delectables: February 28, 2011

February 28, 2011

MENU FOR THE WEEK OF FEBRUARY 28, 2011

Warner had been complaining that there was no room in the freezer(s). One reason for this is the amount of home made sausage there. And then there were the two hams and two turkeys. So, we roasted a small turkey last weekend. Very good! But even a small turkey leaves one with A LOT of leftovers – considering we are a family of two (the cat prefers fish & shellfish). Ergo, you will see a lot of bird in various disguises this week. Plus more for the freezer. Which actually is a handy thing to have on hand – very versatile.

I usually brine a plain turkey (as opposed to deep fried or grilled, etc.) However, this time I experimented with a marinade placed under the skin with a bulb baster. It was onion, soy, balsamic vinegar, olive oil, fresh thyme, salt and pepper and it worked out quite well. It is also far better than a brine for guests with diabetes…

In a pinch, my go to turkey recipe is my mothers. It never fails, is never dry and has plenty of flavor and is one of those dishes I could do blindfolded. I offer it to you here:

Mother Dyson’s Roasted Turkey (without stuffing)

1 turkey with giblets and neck, livers reserved

1 stick of butter (more for a large turkey), melted

Flour

Thyme

Rosemary

2 -3 large onion, peeled

2 - 3 lemons

Salt and pepper to taste

Preheat oven to 325

Rinse turkey and pat dry.

Brush bird with melted butter. Sprinkle flour on skin. Add the thyme, rosemary, salt and pepper.

Add same seasonings to cavity. Add two onions and lemon to cavity. Add an onion to the neck cavity. Squeeze the juice of one lemon over the bird. Baste bird every half hour or so with the remaining melted butter.

Place bird in roaster and cover with aluminum foil. Roast 20 minute per pound. Remove foil 20-30 minutes before end of roasting to allow turkey to brown nicely.

Let rest 20 minutes before carving.

While the turkey is resting, make your gravy. Take 4 tablespoons of the pan juices and place in sauce pan. Whisk in 4 tablespoons of flour. Continue to stir and allow roux( that is the butter and flour mix) to brown. Slowly whisk in 4 cups of turkey stock. If you have reserved the liver, you can sauté it in butter and add it now to the gravy.

Check and correct your seasonings.

For the turkey stock – take the giblets and neck and place in pan. Add an onion, and a couple of stalks of celery with leaves. Add thyme and bay leaf, salt and pepper. Add a good 6 cups of water. Simmer slowly while the turkey roasts. When ready to make gravy, drain and add to roux.

Serve either with steamed rice or mashed potatoes. You will have no complaints!