Brussels Sprouts in Saor

 

INGREDIENTS

• ½ cup golden raisins
• ½ cup dry white wine
• 2 ½ pounds trimmed, halved brussels sprouts (from about 3 pounds whole)
• 10 tablespoons extra-virgin olive oil
•  Fine sea salt
• 2 medium yellow onions, thinly sliced
•  Scant 1/4 teaspoon saffron
• ⅓ cup pine nuts
• 2 tablespoons plus 2 teaspoons white wine vinegar
• 1 tablespoon granulated sugar
•  Black pepper
• 1 tablespoon finely chopped flat-leaf parsley leaves
• ½ lemon

PREPARATION

1. Heat oven to 400 degrees. Place racks at middle lower and middle upper positions. Line 2 baking sheets with parchment paper. Set aside.
2. In a small bowl, combine raisins and wine. Set aside to soak.
3. In a large bowl, gently toss brussels sprouts with 4 tablespoons oil to coat. Season with 1/2 teaspoon salt. Spread out sprouts onto prepared baking sheets, and roast until tender throughout and golden brown on the outside, 28 to 32 minutes. Halfway through cooking, rotate pans, switch their positions, and use a thin metal spatula to turn the sprouts so that they brown evenly on both sides.
4. In the meantime, set a 12-inch nonreactive skillet over medium-high heat and add 3 tablespoons oil. When it shimmers, add onions, a generous pinch of salt and the saffron, crushing the threads with your fingers as you add them. Reduce heat to medium and cook, stirring occasionally, until onions are tender and just beginning to brown, 16 to 18 minutes.
5. Spread the pine nuts onto a small baking sheet and toast in the oven until lightly golden, 3 to 4 minutes. (Set a timer to prevent burning!)
6. When the onions are done, add raisins and wine, pine nuts, vinegar, sugar, a few cracks of pepper, parsley, a generous pinch of salt and remaining 3 tablespoons olive oil. Bring to a simmer and remove from heat. Taste and adjust seasoning as needed: This mixture should be sweet, bright and perk up your palate.
7. To serve, mound half of the warm or room-temperature brussels sprouts on a platter and dress with half of the saor mixture and a generous squeeze of lemon. Continue with remaining sprouts, saor mixture and another squeeze of lemon. Serve warm or at room temperature. Cover and refrigerate leftovers, which will keep for up to 5 days.

Slow-Roasted Turkey With Apple Gravy

 

INGREDIENTS

FOR THE BRINE:

• 8 fresh bay leaves
• 2 ½ quarts buttermilk
• ½ cup granulated sugar
• ½ cup coarse sea salt
• 1 tablespoon black peppercorns, toasted and ground (see Tip)
• 1 ½ teaspoons ground cayenne
• 1 (14-pound) fresh or thawed frozen whole turkey, neck and giblets removed

FOR THE TURKEY:

• 20 fresh bay leaves
• 3 small Fuji or Honeycrisp apples, cored and cut into wedges
• 2 small Granny Smith apples, cored and cut into wedges
• 2 small fennel bulbs, sliced
• 1 medium red onion, sliced
• 1 medium yellow onion, sliced
• 1 small bunch thyme
• 10 slices fresh ginger
• 12 garlic cloves, sliced
• 1 orange, cut into 1-inch wedges
•  Coarse sea salt
• 1 ½ tablespoons black peppercorns, toasted (see Tip), plus more toasted and ground for seasoning
• 1 lemon, quartered

•  Extra-virgin olive oil

FOR THE GRAVY:

• ½ cup unsalted butter
• ¼ cup all-purpose flour
• 2 tablespoons brandy, preferably Pomona or Calvados (optional)
•  Salt and pepper

PREPARATION

1. Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
2. Roast the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
3. Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it’s spotted all over.)
4. Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
5. Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
6. Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
7. Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
8. When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.