Thanksgiving - EASY & FAST ROAST TURKEY

After years of roasting turkeys and reading tons of recipes, this is what I've found to be the best, easiest and fastest recipe - fully cooked in 2.5 hours! Small turkey and high heat.

1 (12- to 14-pound) FRESH (not frozen) Turkey (Trader Joe’s had great ones last year, Costco has Organic ones this year, Butterball will always work too) - remove neck, giblets and liver
5 T kosher salt
3 teaspoons black pepper

8 C Low Sodium Chicken Broth (approximately 2 boxes or 4 cans)
2 Sticks Unsalted Butter (cut back if you feel too guilty!)
SPECIAL EQUIPMENT: a roasting pan w/a metal rack, metal skewers, a digital thermometer with probe and timer

Remove turkey from plastic rinse turkey inside and out and pat dry. Let sit in a large plastic garbage bag. Meanwhile, mix salt and pepper in a small bowl (you may have some leftover - discard). Sprinkle it evenly with the S&P mixture in cavities and rub all over skin. Close bag well – you do not want turkey juices all over your fridge – and refrigerate for 2-3 days.
On Thanksgiving Day – remove the bagged turkey from the fridge and open up the bag. Put oven rack in lower third of oven and preheat oven to 450ºF…YES! High heat is key to a quick cooking time and it sears the skin so more moisture is retained! Let the turkey sit at room temperature for about an hour. Fold neck skin under body and secure with metal skewer, then tuck wing tips under breast. You may tie the drumsticks together for a “Presentation Turkey”, but if you’re just planning on carving the turkey it will cook a little faster without (10 minutes or so).
Put turkey on rack (sprayed with non-stick cooking spray) in a large roasting pan and place in oven. While the turkey is roasting, melt ½ stick butter in 2 C broth in a small pot on the stove. After 30 minutes, rotate the roasting pan 180 degrees and carefully pour the broth/butter over the bird (this is done instead of basting!)…Repeat this process every 30 minutes until turkey is done (about 2 – 2 ½ hours) - at 1 ½ hours insert the thermometer into the fleshy part of the thigh (close to but not touching bone) set the temperature gage to 165°F….the alarm will sound when it hits 165°F.
Carefully tilt turkey so juices from inside large cavity run into roasting pan. You’ll want to do this to make gravy!
Transfer turkey to a platter and let stand 30 minutes – tent loosely with foil to retain heat without steaming the turkey (the skin should be crispy). If you used it, cut off and discard string from turkey legs. Let rest for 15 minutes (at least) before carving.

Bolognese

This is going to be a weekly post...I have a kid that is so active (he's dropped 2.5 lbs since school started) that I need to get him high caloric foods that he loves...Gonna make it into Lasagna next week because it packs VERY well in the lunch box...All that bechamel should help his skinny frame too. I'll also be making a lot of Mac & Cheese for the same reason! Good thing I love pasta!

Tonkatsu (Japanese Pork Cutlet)

I could have sworn I posted this already, but can't find it...So this is my easier, more tender version of tonkatsu. Start with pork tenderloin. Slice into 1/4" thick rounds, place into a Ziplock bag, add in 1/4 C of Mayo (Best Foods) for every tenderloin you use...don't pull out a measuring cup, just spoon it in. Add salt and pepper (garlic powder, chili powder, curry, etc. are optional additions) we like it simple. Close the bag and massage the mayo all over the pork. Lay the bag flat on the counter and bring to room temp - about 15 minutes. In a rectangular Pyrex dish, I pour in 1/2 a bag of panko (Japanese Bread Crumbs). Heat a pan (I like my cast iron skillet) with oil - these days I'm using Grapeseed Oil from Costco. Get a sheet pan with a rack ready for the finished product - I like it to the left of my cast iron skillet. Take one disk of pork out of the bag and coat in the panko. I make room in the Pyrex for all the breaded pork to rest - stacking on top of each other and side by side. They should rest for about 5 minutes before you cook them. (The Pyrex is to the right of the stove.) When the oil is hot, gently place the pork in the pan -about 5 pieces at a time and cook until golden brown on both sides, place onto the rack lined sheet pan.

Serve with rice, sauteed spinach and tonkatsu sauce (Bull Dog is our brand of choice) or a homemade version, ketchup and shoyu (soy sauce) mixed together (a dash of worchestershire sauce would be good too).

Tortilla Soup - from the pantry

I had a package of TJ's Turkey Cutlets...salted them and seared them off in a hot cast iron skillet with a little olive oil. Served most to the boys for dinner with rice, nori and sliced cucumbers. Then I had to figure out dinner for me and Scott. I was in the mood for soup, but what could I make with 2 Turkey cutlets. I get a pot going with a little olive oil, saute the cutlets (normally chicken is used), remove and then start in to the Tortilla Soup...This is one of my pantry soups. Grab a can of diced hot green chiles, a 28 oz. can of San Marzano Tomatoes, a box of low sodium chicken broth, frozen corn kernels (canned would work too), yellow onion, a clove of garlic and 5 corn tortillas. First I cut up the tortillas and throw them in the same pot I cooked the cutlets in with a little more oil added in. Let those cook and get golden brown, add in 1/2 a diced onion and the garlic. Let those soften...do not let it burn. Add in the corn, 1/2 can of chiles (freeze the rest for a future use) and then the tomatoes. Bring to a boil and let cook on medium heat for about 15 minutes...stir occasionally, add in some chicken broth if it's getting too tight. Take a hand blender/stick blender and give it a whirl. Add in more chicken broth, taste for seasoning (it will need salt) and let cook another 15 minutes. Dice the turkey and add to the pot. Serve with a dollop of sour cream...A little cilantro on top would be a great addition (would have helped the photo too!).