Hi GUSspookypeoples!!! Sorry I'm late. Got hung up yesterday, then realized the diary I was going to do today re: what I cooked on Saturday contained 2 recipes which I already included in my last diary. Addled brain. Sorry. So I'm late but do have seasonal recipes and one look ahead recipe for you crazy people who deep fry twinkies.
Green Beans with Balsamic Date Reduction, Feta and Pine Nuts
INGREDIENTS
1 lb young, thin green beans (if using larger beans, see note at the end of the recipe)
3/4 cup warm water
1/2 cup pitted dates
1/2 cup balsamic vinegar
1/3 cup crumbled feta cheese
1/4 cup toasted pinenuts (or sub toasted sunflower seeds)
2 tbsp olive oil
Salt and pepper
YOU WILL ALSO NEED
Small saucepan, large nonstick skillet, blender
Total Time: 30 Minutes
Servings: 8-10 side servings
Kosher Key: Dairy
Soak dates in warm water for about 10 minutes to soften. In a blender, combine the dates, water, balsamic vinegar and a pinch of salt. Blend until smooth.
In a small saucepot, bring the mixture to a gentle boil, then reduce heat to low. Simmer on low until sauce is reduced and thickened, stirring frequently. It should be thick, but still easy to drizzle.
In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste.
Heat a nonstick skillet over medium high heat. Pour the olive oil-coated seasoned green beans into the skillet and sauté for 6-8 minutes, or until tender-crisp.
Toss beans with half of the feta and half of the pine nuts, then transfer to your serving dish. Drizzle with reduction and top with remaining feta and pine nuts.
Note: make sure you use young, thin green beans, which cook faster and produce tastier results. If you only have larger green beans on hand, steam them till tender and season with salt and pepper, toss them with feta and pine nuts, then drizzle with sauce (skip the sauté step).
Deep Fried Sriracha Turkey
One of the major complaints people have when they fry turkey is that you don’t get any drippings to make gravy. No worries! I’ve got you covered with gravy that can be made a day ahead (thanks for the tip Noble Pig!). I used turkey parts to create a dark, rich stock as a base. Then, of course, I added sriracha. You can make it without sriracha if you want to… but why wouldn’t you? The gravy turned out so delicious, I ate it with a spoon. A lot of it. I’m need some time on the treadmill, STAT.
INGREDIENTS
11 - 14 lb turkey, your turkey should not exceed 14 lbs
35 lb jug of peanut or corn oil, plus more if needed
SRIRACHA INJECTION MARINADE INGREDIENTS
2 cups chicken stock
2 tbsp olive oil
2 tbsp sriracha
1 tbsp sugar
2 tsp kosher salt
1/2 tsp granulated garlic
TURKEY STOCK INGREDIENTS
1 tbsp olive oil
2 turkey legs, or 2 lbs. bone-in dark turkey meat
1 large onion, large dice
2 cups celery, cut into 1-2 inch pieces
½ cup carrots, cut into 1-2 inch pieces
6 cloves garlic, smashed
7 cups water
Salt and pepper
SRIRACHA GRAVY INGREDIENTS
5 cups turkey stock (you may need slightly more or less)
3 tbsp non-hydrogenated margarine (I like Earth Balance)
¼ cup flour
1 ½ tbsp sriracha (or to taste)
2 tsp salt
1 ½ tsp sugar
YOU WILL ALSO NEED
saucepan, marinade injector, turkey deep fryer that includes a poultry rack, propane tank, oven mitts, sheet tray, probe thermometer(s), large oven-safe braiser, saute pan or roasting pan, mesh strainer, whisk
Prep Time: 12 Hours
Total Time: 35 - 60 Minutes
Servings: Varies based on the size of your turkey - estimate about 1 lb. per person
Kosher Key: Meat
TO DEEP FRY TURKEY
A few notes of caution before you begin: be sure to familiarize yourself with your fryer’s instructions before you get started (each fryer is slightly different). Please take caution and always have a fire extinguisher handy. Never set up your deep fryer indoors, under trees or near children or pets. Frying a turkey can be dangerous if done incorrectly, and can result in a fire if you're not careful.
Make sure your turkey is defrosted before you begin the injection process (this will take some planning ahead if your turkey is frozen-- defrosting can take 24-48 hours). Combine injection marinade ingredients in a saucepan and heat just long enough for the dry ingredients to dissolve. Remove from heat.
Clean your turkey and remove giblets (if any) and any plastic twine or pop-up plastic thermometers. Use an injector to inject the sriracha marinade into the turkey. When injecting a turkey, try to inject small amounts of the liquid in as many areas as possible. You should inject at several differential levels from below the surface to the center of the meat. Try not to insert the injector too far into the meat, to avoid it spilling out the other side, or too close to the skin, which will cause it leak out. Sprinkle the turkey skin all over with salt, then allow the turkey to rest overnight in the refrigerator so that the flavors have time to marinate.
Prepare your turkey for deep frying by first patting it dry with a clean towel or paper towel. Liquid and hot oil don’t mix!
Place the turkey, legs down, onto the poultry rack included with your fryer set-up. Secure and truss with twine if desired.
When setting up your fryer, choose a flat outdoor surface free of leaves and debris.
The amount of oil you will need can be determined by placing the turkey into the empty deep fryer and covering it with oil. Stop when the turkey is fully submerged, then remove the turkey from the deep fryer.
Begin heating your oil. Your deep fryer should come with a probe-style thermometer that fits into a hole on the top of the lid, or clips onto the side of the fryer pot. If not, you will need to purchase one. Monitor the thermometer until the oil reaches 325 degrees.
nce your oil has reached 325 degrees, turn off the flame and gas momentarily.
While wearing oven mitts, SLOWLY lower the poultry rack into the deep fryer using the metal lift hook. This process should take at least one full minute. Do not submerge the turkey too quickly or the oil may sputter and boil over. Use extreme caution to avoid getting burned.
Once the turkey is fully submerged in the oil and the bottom of the poultry rack is sitting on the bottom of the deep fryer, carefully remove the lift hook. Re-light the deep fryer and allow the oil temperature to raise to 350 degrees. Do not leave the turkey unattended while deep-frying. Fry for 3-5 minutes per pound of turkey. (My turkey was about 14 lbs and took 45 minutes, you can begin checking at around 35 minutes.)
When you’re ready to check the turkey temperature, turn off the flame and gas. Have a sheet tray nearby.
Wearing oven mitts, use the lift hook to very carefully remove the turkey from the hot oil.
Place the turkey onto the sheet tray and immediately test the temperature using a probe thermometer inserted into the thickest part of the breast. Ideally, your turkey should read 160 degrees when it first comes out of the deep fryer (temp will continue to rise after it is removed from the hot oil). If your turkey does not reach 160 degrees, immediately return it to the hot oil for additional cooking until it comes to temperature.
After you take the turkey out, as it rests, the internal temperature will carry over to a temperature that is safe for consumption, which is at least 165 degrees in the innermost part of the thigh and breast. We take it out a few degrees below 165 to avoid having the breast meat getting dry. In all of our tests, the meat temperature continued to rise by 5-10 degrees after removing it from the hot oil. Do not consume your turkey till it reaches 165 degrees.
Allow your turkey to rest for at least 20 minutes so the juices can distribute throughout the meat. Carve and serve.
TO MAKE GRAVY (CAN BE MADE A DAY AHEAD)
Preheat oven to 400 degrees. Rinse turkey legs and pat dry, then lightly salt and pepper. Grease the bottom of an oven-safe braiser, saute pan or roasting pan with olive oil, then add onion, celery, carrots and garlic and top with the turkey legs.
Roast in the oven for 1 hour and 30 minutes. Remove and transfer to stovetop.
Add 7 cups water to the pan and bring to a low simmer. Do not boil or the stock will become cloudy. Cook for 1 hour.
Strain stock into a bowl using a mesh strainer. Set aside for use in sriracha gravy.
To make sriracha gravy, melt 3 tbsp non-hydrogenated margarine in your clean braiser or roasting pan.
Add flour and cook for about 5 minutes, whisking constantly, till the flour mixture turns a light sandy brown color.
Pour in stock 1 cup at a time, whisking constantly until thickened.
Turn off heat and stir in sriracha, salt and sugar. You should be left with about 4 cups of sriracha gravy. Feel free to adjust the amount of sriracha to the spice level you are comfortable with. If making this gravy a day ahead, let it cool to room temperature, cover with plastic wrap and refrigerate overnight. Reheat before serving, reconstituting with water or low sodium chicken broth till smooth and liquid.
Serve deep fried turkey slices topped with hot sriracha gravy.
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