Roast Feast
Everyone wants to sit down to a sumptuous holiday meal — a moist and tender turkey and savory sides full of flavor.
For this year's feast, bring the spirit of Tuscany to the holiday table with recipes that use the sophisticated taste of olive oil.
Olive oil creates the same taste and familiar flavor in your favorite dishes when used in place of butter, and also reduces the fat by up to 25 percent.
Whether you're entertaining a large crowd or serving up a smaller family dinner, this Tuscan Roast Turkey will make all your guests feel special. The juicy flavors and crisp, golden brown skin come from a Tuscan Herb Paste made with fresh herbs and a blend of olive oils.
After you've tried Olive Oil and Herb Mashed Potatoes, you may never want to go back to plain mashed potatoes again. The fluffy texture and creamy taste are a perfect complement to the turkey.
For another side dish, try sweet and smoky Brussels Sprouts with Caramelized Onions and Prosciutto — it just might become the family's new favorite.
1 16-pound young turkeyKosher salt, to taste1 cup Tuscan Herb Paste (recipe follows)1 teaspoon fennel seeds, crushed2 teaspoons celery salt3 fennel stalks with fronds, rough chopped3 onions, large dice1 stalk celery, small dice2¼ quarts chicken stock3 ounces all-purpose flourRemove giblets from turkey's cavity, rinse cavity and pat dry, set aside. Season turkey inside and out with Kosher salt.Mix Tuscan Herb Paste with crushed fennel seeds and celery salt.Starting at the neck of the bird, slip your hand between the meat and the skin to loosen. Rub half the paste mix under skin, and rub remaining paste inside the cavity and over the rest of the turkey.Season all over with kosher salt.Place two-thirds of the chopped onion and fennel stalks inside cavity. Truss bird.Place turkey in a roasting pan. Roast at 400 degrees for 30 minutes.Reduce temperature to 325 degrees and continue cooking the turkey to an internal temperature of 160 degrees, approximately 2½ to 3 hours. Baste turkey often during cooking with juices from pan. If turkey begins to overbrown, cover it loosely with aluminum foil.As turkey roasts, simmer giblets (neck, heart and gizzard), the other one-third of the fennel stalk, onion mix and diced celery in 1 quart chicken stock until tender, approximately 1Z\x hours.When turkey is done, remove from roasting pan and set aside to rest. Degrease roasting pan, reserving 3 ounces of fat to make a roux.Deglaze pan with a small amount of chicken stock. Transfer stock to a saucepot, and add remaining stock and broth from giblets. Bring to a simmer and degrease.Make a blond roux with reserved fat and flour. Add roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain gravy through a fine-meshed strainer. Adjust seasoning.Tuscan Herb Paste¾ cup light olive oil1 cup extra virgin olive oil1 tablespoon fresh basil2 tablespoons fresh rosemary½ packed cup fresh Italian parsley1 tablespoon fresh thyme2 tablespoons fresh sage½ teaspoon crushed red pepperBlend herbs and crushed red pepper with light olive oil using a blender or food processor, then stir in extra virgin olive oil.Serving Ideas: Rub under the skin of turkey and chicken for Tuscan Roast Turkey. Use to flavor vegetables for grilling and mushrooms for roasting.
10 8-ounce potatoes (about 5 pounds), peeled and cut in half3/8 teaspoon white pepper1½ tablespoons kosher salt½ cup Tuscan Herb paste (recipe with Tuscan Roast Turkey)½ cup extra virgin olive oil1 cup heavy cream, warmedBoil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.
2 pounds fresh Brussels sprouts, blanched then quartered4 tablespoons extra virgin olive oil1 onion, julienned1½ ounces prosciutto, sliced into ½-inch strips4 tablespoons white balsamic vinegarSea saltFresh cracked black pepperTrim stem end of Brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) until just tender. Shock in ice water. Quarter the cooled sprouts.In large skillet over medium high heat, caramelize onions in olive oil for 15 to 20 minutes, stirring frequently. Remove from pan. Place in bowl, mix with prosciutto.In the same skillet, over high heat, lightly brown Brussels sprouts. Add onion-prosciutto mix, toss.Deglaze by adding white balsamic vinegar and scraping bottom of pan. Season with salt and pepper.
