After Thanksgiving "Leftovers"

In the years when someone else has the T-day hosting duties, and in order to have "leftovers" in the next day or so, I do the smallest turkey I can find and make a mini dinner for just us.  This year I took an extra easy way out and got some sides from Hen House grocery deli.  They were green beans, gravy and corn.  We didn't care all that much for the corn or green beans so I won't do that again.

Here is the turkey recipe, which made the turkey skin blotchy and didn't add much if any flavor.  I am recording it here so I'll be reminded not to make it again.

Dressing was Pepperidge Farm cornbread stuffing and mashed potato was made with salt, pepper, butter, at tad of Ranch dressing and milk.

Cornbread was a Marie Calendar mix with 1 cup water and 1/2 cup chicken broth.  It seemed too thin a batter but came out OK after it cooled. It was extremely crumbly while still hot.  Bread was my go-to sourdough bread recipe which I made this year instead of a richer eggy bread.  I guess I took the too easy way out this year.

Not pictured is the cranberry chutney that is always a hit with everyone.

Clementine-and-Garlic Roast Turkey

Active Time 1 HR  Total Time  4 HR 30 MIN  Yield  Serves : 10

Justin Chapple November 2017

 To make the tastiest, quicket, easiest jus for turkey, Food & Wine’s Justin Chapple includes juicy clementines and garlic in the roasting pan, adding excellent flavor.

Ingredients

• 1 1/2 sticks unsalted butter, softened

•  6 clementines, zested
(1 1/2 tablespoons) and halved crosswise 

•  4 large garlic cloves, finely grated, plus 6 whole garlic heads, halved crosswise 2 teaspoons finely chopped thyme, plus 10 sprigs

•  One 12- to 14-pound turkey, rinsed and patted dry

•  Kosher salt Pepper

•  2 cups chicken stock or low-sodium broth

Step 1    

In a medium bowl, blend the butter with the clementine zest, grated garlic and chopped thyme. Run your fingers under the turkey breast and thigh skin to loosen it, then spread the butter mixture under and over the skin of the breast and thighs. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature, about 1 hour.

Step 2    

Preheat the oven to 400°. Roast the turkey for about
30 minutes, until lightly browned. Add the chicken stock to the roasting pan and roast for 30 minutes. Scatter the clementine halves, garlic heads and thyme sprigs in the pan. Roast for about 1 hour longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board; let rest for 30 minutes. Transfer the clementines, garlic heads and thyme to a plate, tent with foil and keep warm.

Step 3    

Meanwhile, skim the fat off the pan juices and transfer the juices to a medium saucepan. Squeeze the roasted garlic from 1 head and whisk into the pan juices. Bring to a boil over moderately high heat and cook, whisking frequently, until slightly reduced, about 5 minutes. Season the roasted garlic jus with salt and pepper. Carve the turkey and transfer to a platter. Arrange the roasted clementines, garlic heads and thyme around the carved turkey and serve with the jus.

Make Ahead

The seasoned uncooked turkey can be refrigerated overnight. Bring to room temperature before roasting.

Cranberry Chutney

Ingredients

4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Directions

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.