HOW TO CARVE A TURKEY
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FOOLPROOF ROAST TURKEY
PREP TIME 15 MIN. – COOK TIME 2 HOURS 45 MIN. READY IN 3 HOURS – SERVINGS 14
1 (12–14 lb) turkey 1½ tbsp salt 2 tsp ground black pepper 2 medium carrots, sliced 1 large onion, cut into thin wedges
5 tbsp olive oil, divided 3 cloves garlic, smashed 1 small bunch fresh rosemary, thyme, and/or sage sprigs
STEP 1 Preheat oven to 350°F. Remove any gizzards or neck from the turkey cavity. In a small bowl, combine the salt and pepper. Place the carrots and onion in bottom of a roasting pan. STEP 2 Pat turkey dry with paper towels, then brush breasts, thighs, wings, and drumsticks with 3 tbsp oil. Season turkey inside and out with salt and pepper mixture. To cavity, add the garlic and herb sprigs. Loosely tie drumsticks together. Place turkey on a wire rack set in roasting pan. Add enough water to bottom of pan to reach about ½ inch. STEP 3 Cover only turkey breast with foil and roast 1½ hours. Increase oven temperature to 425°F and remove foil from breast. Brush all over with remaining 2 tbsp oil and add more water to bottom of pan if dry. Roast 60–75 min., or until thermometer inserted into thickest part of thigh reaches 165°F. STEP 4 Remove turkey from pan, tipping to let juices from cavity flow into pan, and let rest at least 20 min. before carving. Discard vegetables from bottom of roasting pan and transfer liquid from pan to a fat separator. Save juices for gravy.
PER SERVING: 414 CALORIES, 19G FAT, 5G SATURATED FAT, 208MG CHOLESTEROL, 951MG SODIUM, 3G CARBOHYDRATE, 1G FIBER, 1G SUGAR, 55G PROTEIN
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CREAMY BRIE MASHED POTATOES
PREP TIME 20 MIN. – COOK TIME 30 MIN. READY IN 50 MIN. – SERVINGS 8
3 lbs russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 tbsp salt 8 oz Brie ¾ cup (1½ sticks) butter, sliced ½ cup half & half
STEP 1 To a large pot, add the potatoes, salt, and enough cold water to cover by 2 inches. Partially cover and heat to a boil on high. Reduce heat and simmer 15 min., until very tender.
STEP 2 Meanwhile, cut the rind from the Brie and cut Brie into small chunks. In a microwave-safe bowl, combine the butter and half & half. Cover with vented plastic and microwave 2–3 min., until butter melts. STEP 3 Drain the potatoes well and return to pot. Let stand 1 min. Add melted butter mixture. With masher, mash potatoes until smooth. Stir in Brie until Brie melts. Season with salt to taste. Transfer to serving bowl and garnish with pepper, if desired.
PER SERVING: 368 CALORIES, 27G FAT, 17G SATURATED FAT, 80MG CHOLESTEROL, 1065MG SODIUM, 24G CARBOHYDRATE, 2G FIBER, 1G SUGAR, 9G PROTEIN
SAVORYONLINE.COM NOVEMBER 2020
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