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A Spicy Cranberry Sauce
A quick, easy sauce that tastes great with leftovers, too!
Ingredients
• 1 12-oz bag fresh cranberries
• 13/4 cups apple cider
• 3/4 cup honey
• 2 cinnamon sticks, broken in half
• 1 tbsp grated orange peel
• 6 whole cloves
• 1 bay leaf
• Pinch of salt
Combine all ingredients in a heavy, large saucepan. Bring to a boil over medium heat. Simmer just until berries burst and the sauce thickens, stirring occasionally, about 15 minutes.
Remove cinnamon sticks, cloves and bay leaf.
Refrigerate sauce until cold. (Can be made 3 days ahead. Cover and keep refrigerated.)
Makes about 2 1/2 cups (recipe can be doubled)
Roast Herb-rubbed Turkey
Ingredients
• For Turkey •
3 tbsp chopped fresh rosemary
3 tbsp chopped fresh thyme
3 tbsp chopped fresh tarragon
1 tbsp black pepper
2 tsp salt
1 20-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tbsp vegetable oil
6 tbsp butter, melted
4 cups chicken broth
• For Gravy •
1/2 cup all purpose flour
1/2 cup dry red wine
3 tbsp butter
12 oz fresh shiitake mushrooms, stemmed, sliced
1 tbsp plus 1 tsp chopped fresh rosemary
4 cups chicken broth
1/3 cup heavy cream
2 tsp chopped fresh thyme
2 tsp chopped fresh tarragon
Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. Place herb sprigs in main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan.
Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and
cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast 1 hour. Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Transfer pan juices to large glass measuring cup. Let stand, then spoon off excess fat.
Meanwhile, prepare gravy:
Mix flour and wine in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. Add enough chicken broth to pan juices to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Add cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.
• Serves 12-16 •
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