Turkey Cheeseburgers With Rosemary Onions

Ingredients

1 (20-oz.) package lean ground turkey breast
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons butter, divided
1 large sweet onion, halved and sliced
1 teaspoon chopped fresh or dried rosemary
Vegetable cooking spray
1 (4-oz.) package goat cheese, sliced*
6 (1.5-oz.) whole grain white hamburger buns
Toppings: lettuce leaves, Dijon mustard, tomato slices

Preparation

1. Gently combine first 4 ingredients. Shape mixture into 6 thin patties; cover and chill 30 minutes.

2. Melt 1 Tbsp. butter in a nonstick skillet over medium-high heat; add onion and rosemary, and sauté 10 minutes or until onion is tender and golden. Remove onion mixture from skillet.

3. Melt remaining 1/2 Tbsp. butter in same skillet over medium heat. Cook patties 6 minutes on each side or until no longer pink in center. Place on an aluminum foil-lined baking sheet or broiler pan coated with cooking spray.

4. Top each patty evenly with onion mixture and 1 cheese slice. Broil 6 inches from heat 3 to 5 minutes or until cheese is lightly browned. Serve on hamburger buns with desired toppings.

*4 oz. blue cheese, Gorgonzola cheese, or Swiss cheese may be substituted.

Brown Sugar-Cured Turkey with Apple-Bourbon Gravy

Ingredients

1/4 cup brown sugar
4 teaspoons kosher salt
2 teaspoons ground fennel seeds
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 (12-pound) turkey, cut into 8 pieces (drumsticks, thighs, etc.), back and neck reserved
1/4 cup plus 1 tablespoon olive oil, divided
2 tablespoons thyme
6 unpeeled shallots
3 celery stalks, cut into (3-inch) pieces
2 Granny Smith apples, peeled and quartered
3/4 cup bourbon
2 cups unsalted chicken stock
1 tablespoon flour
1 tablespoon butter
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon cider vinegar
3/8 teaspoon freshly ground black pepper

Preparation

1. Combine first 6 ingredients in a bowl. Rub turkey evenly with brown sugar mixture. Place on a rack set in a roasting or baking pan, and refrigerate overnight.

2. Preheat oven to 375°. Set racks at even intervals in oven.

3. Combine 2 tablespoons olive oil, thyme, shallots, celery, and apples in a large roasting pan. Arrange drumsticks and thighs (skin side up) over apples. Place breasts and wings (skin side up) on a rack set in a jelly-roll pan. Place roasting pan on bottom rack of oven and jelly-roll pan on top rack. Roast at 375° for 30 minutes. Rotate pans; brush turkey with 1 tablespoon oil. Roast an additional 30 minutes or until a thermometer inserted into thigh registers 160°. Remove turkey-apple mixture from oven. Baste breasts and wings with 1 tablespoon oil. Roast 20 minutes or until a thermometer registers 155°. Remove from oven. Cover loosely with foil.

4. Chop turkey neck and back bones. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add bones; cook 8 minutes, turning to brown evenly. Add bourbon; cook 5 minutes or until liquid is reduced by half. Add stock and flour; cook 10 minutes or until liquid is reduced to 1 cup. Strain liquid through a fine-mesh strainer; discard solids.

5. Peel roasted shallots; discard papery skins. Place half of 1 apple, 1 1/2 celery stalks, 3 shallots, and bourbon mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Blend in butter, parsley, vinegar, and pepper. (Serve the remaining roasted vegetables with the turkey, or discard.)

6. Carve turkey; discard skin. Serve with gravy.

Dry-Cured Rosemary Turkey

Ingredients

3 tablespoons sea salt or kosher salt
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried juniper berries
1 tablespoon black peppercorns
2 teaspoons anise seeds
1 turkey (14 to 15 lb.)
12 fresh rosemary sprigs (3 in. each)
12 cloves garlic, peeled
1/2 cup (1/4 lb.) unsalted butter, at room temperature
Pan Gravy

Preparation

1. Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds.

2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.

3. Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours.

4. Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer.

5. Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey.

Rosemary Butter-Rubbed Turkey with Porcini Gravy

Ingredients

2 cups unsalted chicken stock
1/2 ounce dried porcini mushrooms (1/2 cup)
1 (12-pound) fresh or frozen turkey, thawed
5 tablespoons unsalted butter, softened and divided
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
10 garlic cloves
2 medium onions, chopped
2 celery stalks, chopped
2 carrots, chopped
Cooking spray
1 tablespoon olive oil
8 ounces shiitake mushroom caps, sliced
1/2 cup Madeira wine
3 tablespoons all-purpose flour

Preparation

1. Preheat oven to 425°.

2. Bring stock to a boil in a small saucepan over medium-high heat; add porcini mushrooms. Remove pan from heat; let stand 15 minutes. Drain stock mixture in a colander over a bowl; reserve stock mixture. Chop porcini mushrooms; set aside.

3. Remove giblets and neck from turkey; discard liver. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons butter, 1 tablespoon minced garlic, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Rub butter mixture under loosened skin and over breasts and drumsticks. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place reserved giblets, neck, 10 garlic cloves, onion, celery, and carrots in the bottom of a large roasting pan; add stock mixture to pan. Place roasting rack in pan; coat with cooking spray. Arrange turkey, breast side up, on roasting rack. Bake at 425° for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325° (do not remove turkey from oven). Bake 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove pan from oven; place turkey on a cutting board. Let stand, covered, 20 minutes. Carve turkey.

4. Place a large zip-top plastic bag inside a 4-cup glass measure. Strain stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a bowl, stopping before fat reaches opening.

5. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add reserved porcini and shiitake mushrooms to pan; sauté 8 minutes. Add Madeira; cook 1 minute. Add stock mixture to pan; bring to a boil. Cook 3 minutes. Combine remaining 2 tablespoons butter and flour in a small bowl. Gradually add butter mixture to stock mixture, stirring constantly with a whisk. Cook 2 minutes. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.