Oven Roasted Turkey

Oven Roasted Turkey

Preheat oven to 350 degrees F.

Position rack in lower third of oven.

Rinse, dry and rough chop equal parts carrots, celery stalks and yellow or white onion, (this classic combination of vegetables is known as a mire poix) and cover the bottom of your turkey roasting pan about an inch or more deep. A pound of carrots, 1 head of celery, and a large onion should do the trick.

Remove the neck and giblet packet from inside of the turkey and set aside. Place the turkey on top of the mire poix in the roasting pan. Inside the cavity of the turkey, place a handful of fresh thyme, a tablespoon or so of whole black peppercorns, and a couple cloves of garlic. Tie legs together loosely with a piece of butcher's twine to preserve the shape of the turkey. Add the turkey neck to the pan, beside the turkey. Pour 2-3 cups of chicken broth, white wine, water, or any combination of the three into the pan, enough to cover about ¼" deep.

Brush the turkey liberally with mayonnaise (yes, mayonnaise), making sure to coat the whole thing. Make sure to put the mayo that you're using is in a bowl, not the original container, so that the leftover mayonnaise doesn't get cross contaminated with raw turkey. Sprinkle the bird with kosher or sea salt, fresh ground black pepper, poultry seasoning or rubbed sage, and then dust with paprika, enough that the turkey has a light coating of red dust. The mayonnaise serves a couple of purposes: it provides a surface for the herbs and spices to stick to, and later on, as the turkey cooks, the eggs and the oil in the mayo will help the turkey to self-baste, keeping it nice and moist, and also, along with the dusting of paprika, helping it achieve a nice golden brown color.

Cover the turkey and the entire top and edges of the roasting pan with plastic wrap, and then cover that tightly with aluminum foil. The plastic wrap will seal the steam from the liquids in, and the foil will keep the plastic from melting.

Roast turkey in the preheated oven until meat thermometer inserted into thickest part of thigh registers 160 degrees F (approximately 2 ½ hours for an average sized unstuffed turkey, up to 16 pounds or so); increase oven temperature to 375°F, and once it reaches that temperature, carefully remove the foil and plastic from the turkey. Roast uncovered for another 30 minutes or so, or until the turkey has browned and a thermometer inserted into the thickest part of the thigh reads 165 degrees F. Transfer turkey to a serving platter. Loosely cover turkey with aluminum foil and let it rest at room temperature for about 15 minutes. Reserve vegetable/liquid mixture in the roasting pan for gravy.

For the gravy

Mix ¼ cup olive oil or melted butter and ⅓ cup flour in small mixing bowl bowl to form a roux (smooth paste).Strain juices from the turkey roasting pan into a large measuring cup, pressing on the mire poix with the back of spoon to extract all liquid from the (now) soft cooked veggies. Use a large spoon or a ladle to skim excess fat off the top of the pan juices. Add enough chicken broth to pan juices to measure three cups. Transfer liquid to heavy medium saucepan and bring to boil. Whisk the roux into the boiling broth mixture. Boil over medium high heat, whisking occasionally, until the gravy reaches a sauce like consistency (thick enough to coat the back of a spoon), about 10 minutes. Season gravy to taste with salt and pepper.

 

Pan Seared Pork with Granny Smith Apple Chutney & Creamy Herb Polenta

Servings: 4

Seared Pork with Apple Chutney

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber
363/29/29/14/3

Ingredients

Granny Smith Apple, Cranberry & Chipotle Chutney

Servings: 32

Ingredients

  • 3 cups granny smith apple, peeled and diced
  • ½ cup apple juice
  • ½ cups red onion, julienne
  • ½ cups cider vinegar
  • ½ cups dried cranberries
  • 1 tsp. mustard seed
  • ½ cups brown sugar
  • 4 tsp. chipotle peppers

Directions

  1. Preheat sauce pot; saute onion and mustard seeds until onion begins to soften, then add in apples and saute for another minute or so.
  2. Add remaining ingredients and reduce over medium heat until most of the liquid has been cooked out.
  3. Hold at room temperature for service.

Creamy Herb Polenta

Servings: 48

Ingredients

  • 10 cups 2% milk
  • 1 tsp. fresh rosemary, minced
  • 3 cups polenta
  • ¼ cups Italian parsley, coarsely chopped
  • 2 tsp. kosher salt
  • 2 tbsp. oregano, chopped

Directions

  1. Bring liquid to a simmer over medium high heat in a thick bottomed saucepot
  2. Add polenta, reduce heat to medium low, and stir with a whisk until thick, about 5 minutes. DO NOT SCORCH!
  3. Fold in the remaining ingredients and season to taste. Remove from flame and spread out evenly on a flat baking sheet. Allow to cool and set up.
 

Grilled Vegetables and Marinade

Ingredients

  • 1 medium Zucchini. Cut lengthwise, ½" thick
  • 1 medium Yellow Squash, Cut lengthwise ½" thick
  • 3 Roma Tomatoes. Halved lengthwise
  • 1 tbs Roasted Garlic Cloves
  • 1 tbs Roasted Shallots
  • Marinade For Grilled Vegetables
    (See recipe for marinade below)

Directions

Cut the zucchini, yellow squash, and roma tomatoes. Add to the marinade, mixing to coat thoroughly. Roast the garlic and shallots, cool, then chop coarsely. Grill the squash and tomatoes on a broiler, cool on a sheet pan, then cut on a bias. Combine with the garlic and shallots.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 19/3g/1g/1g/1g

Servings: 6 / Yields 12 ounces - 1/6 of a recipe (2 ounces)

Marinade

Ingredients

  • ¼ cup olive oil
  • ⅛ tbs basil, dried
  • ⅛ tbsp oregano, dried
  • ⅛ tbsp thyme, fresh
  • ⅛ tbsp rosemary fresh, chopped
  • Kosher salt to taste
  • Black Pepper to taste
  • 1 tbs garlic, chopped

Directions

Combine all ingredients.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 4/trace/trace/trace/trace

Servings: 6 / Yields 12 ounces - 1/6 of a recipe (2 ounces)

 

Sonoran Fish Tacos

Sonoran Fish Tacos

Ingredients

  • ¼ cup avocado crema
  • 1 cup RM pico de gallo
  • 2 tablespoons lime juice, fresh squeezed (about one average sized lime)
  • ½ cup red cabbage thinly shredded
  • 4 servings sonoran style black beans
  • 1 pound mahi mahi or other mild white fish
  • 4 teaspoons chopped cilantro
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper
  • 8 each corn tortillas (about 6 inches)

Directions

In a small mixing bowl, combine cabbage, fresh squeezed lime juice and cilantro. Mix well and allow to sit at room temperature while you complete the rest of the preparation.

Portion the fish into 8 equal pieces. Season lightly on both sides with salt and pepper.

Preheat an oven safe sauté pan (stainless steel, no plastic handle) on high heat until fully heated; preheat oven to 450F.

Add just enough canola, olive or avocado oil to the pan to lightly coat the bottom, then carefully place the fish in the pan and sauté for about two minutes per side, then place the whole sauté pan in the pre-heated oven and bake until cooked through , 8-10 minutes. Remove fish from oven and let it rest for 2-3 minutes.

Warm corn tortillas over an open flame or in a sauté pan to soften, then lay two overlapping side by side on each plate; place a piece of fish in the center of each tortilla, and top with the cilantro lime cabbage mixture.

Garnish with lime wedges and serve with black beans, fresh pico de gallo, and avocado crema.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 346.02/44.29g/35.72g/3.36g/7.73g

Degree of Difficulty: Moderately difficult

Servings: 4 - 1/4 of a recipe (13.9 ounces)

RM Pico de Gallo

Ingredients

  • 2 ½ cups tomatoes cored and diced
  • ¾ cup red onion, minced
  • 3 tbs fresh lime juice
  • 1 ½ Tbs cilantro, chopped
  • 1 tbs jalapeno chiles, stemmed, seeded and finely diced
  • ½ tsp chili powder
  • ½ teaspoon coriander, ground
  • ½ tsp ground cumin
  • ½ tsp kosher salt

Directions

Medium dice tomatoes

Small dice red; chop the fresh jalapeno very small (otherwise the heat may overpower the salsa)

Rinse, dry and rough chop the cilantro

Combine all ingredients in an appropriately sized mixing bowl and stir together. Adjust seasoning as desired.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 11.51/2.59g/0.47g/0.13g/0.68g

Degree of Difficulty: Easy

Servings: 12 / Yields 3 cups - 1/12 of a recipe (1.7 ounces)

Sonoran Style Black Beans

Ingredients

  • ¾ tsp canola oil
  • 1 ½ cups black beans, raw
  • 6 cups vegetable stock
  • 6 tbs red onion, chopped
  • 1 ½ tbs garlic chopped
  • ⅜ tsp jalapeno chiles, stemmed, seeded and finely diced
  • 1 ½ tbs cilantro
  • ½ tsp kosher salt

Directions

Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans. Soak overnight with 4 times as much cold water as there are beans

Heat soup pot over high flame, add oil, and sauté onion, garlic and jalapeno. Add beans and veg stock and simmer over medium heat until beans are tender but not mushy.

Stir in cilantro and salt and hold hot until ready to serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 84.28/15.4g/5.04g/0.51g/3.69g

Degree of Difficulty: Easy

Servings: 12 / Yields 3 cups - 1/12 of a recipe (5.2 ounces)

Avocado Crema

Ingredients

  • 1 cup avocados, seeded, peeled
  • ¼ cup mayonnaise

Directions

Puree avocado in food processor until smooth. Add mayo and blend until fully incorporated. Serving size is one tablespoon.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 61.32/3.39g/0.5g/5.51g/1.56g

Degree of Difficulty: Easy

Servings: 10 / Yields ⅝ cups - 1/10 of a recipe (1 ounces)

 

Cauliflower Potato Korma

Cauliflower Veggie Bowl

Ingredients

  • ⅓ cup cashews unsalted raw
  • ¾ cup water
  • 2 ½ tsp coriander seed
  • 1 ⅔ tsp cumin seeds
  • 1 small cinnamon stick
  • 1 each whole cloves
  • 2 cups yellow onion, peeled and medium diced
  • 2 tsp canola oil
  • 1 ⅓ tsp garlic clove, minced
  • 2 tsp Ginger-root; fresh; minced
  • 1 ⅓ tsp turmeric
  • ⅔ tsp garam masala
  • ¼ tsp crushed red pepper flakes
  • ⅔ tsp curry powder madras
  • ⅓ tsp mustard seed powder
  • ⅓ tsp ginger ground
  • ¼ tsp cardamom ground
  • 1 ⅓ cup packed Yukon Gold potatoes, cubed
  • 1 ⅓ cup packed yams, peeled and cubed raw
  • 2 cups cauliflower florets, medium sized
  • ⅔ cup tomato, diced
  • ⅔ cup vegetable stock
  • ½ cup coconut milk
  • 1 ⅔ cups garbanzo
  • 1 ⅓ Tbs cilantro, chopped
  • ⅔ tsp salt to taste
  • 1 pinch black pepper
  • 4 cups brown basmati rice, cooked

Directions

  1. Blend raw cashews in a blender with water, set aside.
  2. Toast coriander seeds, cumin seeds, cinnamon stick and clove in 350 oven for 5 to 8 minutes. let cool then grind in spice grinder.
  3. Sauté onion, minced garlic and ginger in canola olive oil for a minute. Add all spices. sauté for another minute.
  4. Add cashew water, coconut milk and vegetable stock.
  5. Add potatoes and bring to a boil. Add sweet potatoes and simmer for 8 to 10 minutes. Add cauliflower, cook till all is just tender.
  6. Add tomato and garbanzo beans and salt and pepper. cook till done.

Serving

Serves: 8 / Yield: 2 quarts / Serving Size: ⅛ of a recipe (12oz) / Moderately difficult

Nutrition Facts

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 294.35/49.1g/8.27g/8.41g/7.75g
Nutrition information calculated from recipe ingredients. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

 

Pan Seared Duck with Cherry Pomegranate and Orange Chutney

4 Servings

Ingredients

  • 1 lb. duck breast
  • 1 cup red rice
  • ¼ tsp. canola oil
  • 1 tsp. orange zest
  • 4 servings kiln dried cherry, pomegranate & orange chutney - recipe below

Directions for Duck

  1. Trim duck breast of all fat except for a small landing strip
  2.  Preheat sauté pan over high flame; add in oil and salt & pepper seasoned duck breast, fat side down; sauté until fat browns, then flip over and continue sautéing.
  3.  Finish in oven cooking to medium rare; remove from oven and allow to rest for a minute, then slice into 4-5 thin pieces on a bias.

Kiln Dried Cherry, Pomegranate & Orange Chutney

8 Servings

  • ¾ cup orange juice
  •  2 ¼ tsp. orange zest
  • ½ cup dried cherries
  • ¼ tsp. lime zest
  • ¼ cup orange segments
  •  ¼ tsp lime juice
  • ¼ cup pomegranate juice
  •  1 ½ each cinnamon stick, 3 inches long

Directions for Chutney

  1. Combine all ingredients in a heavy saucepot and bring to a simmer over medium heat.
  2. Cook the sauce, stirring occasionally until the cranberries are plump and the liquid begins to thicken, about 10 minutes.
  3. Remove from heat and let it rest at room temperature until ready to serve.
 


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84738

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