The multitude of recipes for roasting turkey includes the simple "no-frills" and classic traditional roasted turkey as well as more offbeat methods, such as a deep-fried turkey. The only underlying rule is to satisfy the tastes of yourself and your guests, but there are some methods of doing this that may not be apparent. One idea of mine, created for my friend Russell Owens, was a herb-rubbed turkey with spicy pear stuffing. Russell loves spicy seasonings, which I considered when I put together this unusual but flavorful recipe.
RECIPES
Herb Rubbed Turkey
Serves 12 to 14
3 tablespoons dried sage leaves
3 tablespoons dried rosemary leaves
2 tablespoons celery seeds
2 tablespoons yellow mustard seeds
2 tablespoons coriander seeds
1 tablespoon sweet paprika
1 tablespoon coarse salt
1 tablespoon whole black peppercorns
1 sixteen- to eighteen-pound turkey
Spicy Pear Stuffing (recipe follows)
1. In a clean, dry spice grinder, combine sage, rosemary, celery seeds, yellow mustard seeds, coriander seeds, paprika, salt, and peppercorns. Cover and blend until the mixture is coarsely ground. Transfer to a bowl, and set aside.
2. Rinse turkey with cold water; be sure to clean neck and main cavity thoroughly. Pat inside and outside of turkey dry with paper towels. The outer skin of turkey must be dry for herb rub to adhere to bird.
3. Rub ground herb mixture thoroughly over entire skin of turkey. Refrigerate for 2 1/2 hours. The herb mixture may be applied up to 1 day ahead. Allow turkey to reach room temperature before stuffing.
4. Adjust oven rack so that it is positioned in the lower third of oven. Preheat oven to 325 degrees F. Lightly spoon 3 to 4 cups of Spicy Pear Stuffing into neck cavity. Fold neck flap down, and fasten to underside of turkey with a wooden skewer. Stuff body cavity with remaining stuffing.
5. Cut a piece of kitchen twine to twice the length of the turkey. Fold twine in half, and beginning at the neck, bring twine around body of turkey until the twine reaches the legs. Tie twine in a knot to bring wings and legs to rest beside body of turkey. Cross turkey's legs, and tie together. Place turkey, breast side up, on a rack in a shallow roasting pan.
6. Place turkey in oven. After the first hour of roasting, rotate pan every 30 minutes to promote even browning. Roast for 3 1/2 to 4 hours, or until a meat thermometer registers 180 degrees F. when inserted into the thickest part of the thigh. Remove from oven, cover, and let stand for 15 minutes before carving.
Spicy Pear Stuffing
Makes about 10 cups, enough for 1 sixteen- to eighteen-pound turkey
3/4 cup chopped hazelnuts
1 recipe Sweet-and-Spicy Cornbread, day old (recipe follows)
1/2 cup uncooked regular long-grain brown rice
2 tablespoons unsalted butter
2 medium red pears, cored and cut into 1/2-inch cubes
1/2 cup finely sliced scallions
1/2 cup golden raisins
1 cup homemade chicken broth, or canned low-sodium broth
1 tablespoon olive oil
1 bunch flat-leaf parsley leaves, washed well, dried, and roughly chopped
Coarse salt and freshly ground pepper
1. Heat oven to 350 degrees F. Spread hazelnuts in one layer on a baking sheet. Toast until golden brown and fragrant, 2 to 4 minutes. Transfer to a small bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, stirring bread occasionally, until golden brown on edges, about 25 minutes. Transfer to a large bowl, and set aside.
2. Place rice in a medium saucepan and add water to cover. Cook over medium heat until the rice is tender, 30 to 35 minutes. Drain rice, and transfer to a small bowl; set aside.
3. Heat butter in a large skillet over medium heat. Add pears, and cook until slightly soft, about 8 minutes. Add scallions and raisins, and cook until scallions are soft, about 5 minutes more. Add rice and hazelnuts, and cook for 2 minutes more. Add broth, and cook until absorbed, about 4 minutes.
4. Pour rice mixture over cornbread, and mix well. Add oil and parsley, and mix to combine. Let cool thoroughly before stuffing turkey.
Sweet-and-Spicy Cornbread
Makes 1 eight-inch square
This cornbread, if used for stuffing, should be made one day ahead.
8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup milk
1/4 cup finely chopped sweet red bell pepper
1 small jalapeño pepper, seeds and ribs removed, chopped
2 large eggs, lightly beaten
1/4 cup sugar
1. Heat oven to 400 degrees F. Lightly butter an 8-inch square pan. Set aside.
2. Combine the flour, cornmeal, baking powder, salt, and pepper in a large bowl.
3. In another bowl, mix together milk, peppers, eggs, sugar, and 8 tablespoons melted butter. Add to dry ingredients, and stir just until combined.
4. Pour batter into prepared pan, and bake until golden brown, about 35 to 40 minutes. Remove from oven, and cool for 5 minutes. Remove the cornbread from the pan; cool completely on a wire rack.
SPECIAL THANKS
