Recipes tagged with « Roasting »
Onion Soup Turkey Roast
Turkey roasted with dehydrated onion soup mix, white wine, and chicken broth. Wine adds fruitiness, broth keeps moist. Coating the bird in soup mix starts flavor and tenderizes skin. Cornstarch thickens pan sauce quickly to a glossy finish. Roasting slow, basting with broth keeps turkey juicy without messing with skin crispness. Substitutions: use dry mushroom soup if no onion mix; vegetable broth replaces chicken without loss in flavor balance. Rest bird to lock juices. Sauce simmers till sheen appears, coats spoon. Tactile and visual cues critical for doneness, moisture retention, sauce texture.
Roast Turkey Breast with Apples and Squash
Brine boneless turkey breast; roast with apple quarters and butternut squash slices. Crisp pancetta, browned buttery pecan bread crumbs. Sauce Marsala thickened with roux, enriched with Worcestershire and celery salt. Layered presentation with carrot purée. Adjust timing by visual doneness; watch for golden crusts and internal temp near 165°F. Practical swaps include smoked paprika for celery salt, turkey stock for chicken broth. Tips on resting meat and turning vegetables for even caramelization. Balance sweet-acidic fruit with savory pancetta crunch. Rustic, composed plating.
Roast Chicken with Apricot Glaze
Whole chicken slathered with a butter, apricot jam, and fresh herbs paste tucked beneath the skin. Roast until golden, juices run clear, internal temp 80-85 °C. Pan drippings saved to boost a bright rosemary-orange sauce thickened with cornstarch. A twist on classic marmalade mustard glaze; swap apricot jam for marmalade or peach preserves, rosemary for thyme. Butter swap possible with ghee or olive oil for dairy-free. Cooking cues focus on skin crispness and thigh temperature, not blindly on time.
Roast Stuffed Turkey with Sage Apple
Whole turkey dry-brined two days, stuffed with pork and veal meatloaf mix, rustic bread cubes toasted crisp, sautéed onions and celery. Apple compote replaces plain for sweet moisture; fresh sage swapped for rosemary to shift aroma. Bacon blanket on stuffing. Oven roasted 3+ hours slow, skin crisped, internal temp monitored. Pan juices deglazed with brandy and white wine then thickened with browned flour roux, hint nutmeg. Sauce reduced for richness, balanced salt pepper. Traditional sides fit but optional. Sensory cues prime doneness—skin golden, juices clear, meat firm. Recipe tweaked for texture, depth, aroma; timing adjusted +/- 5%. Terrain for confident hands and eyes—trust senses over clocks.
Duck Breasts with Leeks and Roasted Onions
Duck breasts seared crisp. Leeks roasted soft with garlic and butter. Onions thickly sliced, lemoned, roasted golden. Russet potatoes sliced thin, layered, and browned. A splash of olive oil, salt pepper. Smoky curry powder topping. Red wine sauce to drizzle.