Stuffington Post Turkey

The best turkey isn’t stuffed at all. With stuffing. A smaller bird is best. So. If you have many guests, maybe make two. Buy a fresh free-range 10-12 pounder. Remove the neck, heart, liver, gizzards. Rinse them in warm water and place them on a paper towel in a baking pan large enough for the turkey. Rinse the turkey with warm water, inside and out. Pat it dry all around. In the cavity, sprinkle kosher salt and refrigerate for a few hours or overnight on the paper towels with the gizzards in the baking pan.

On Thanksgiving, remove the turkey and gizzards from the paper towels. Discard the towels. Place the turkey and gizzards on a dish. Let them come to room temperature. Wash out the baking pan, rinse thoroughly and dry. Drizzle the bottom of the pan with olive oil. Slice 2 large sweet onions and spread around the edges of the pan. Stuff the turkey cavity with one orange, cut in half;  a sprig of fresh thyme; and a whole head of garlic, with just the top cut off.

Preheat oven to 425 degrees. Place the gizzards on the onions. In the middle of the baking pan, place the turkey on its side, wing and leg up. Drizzle with olive oil, cover with garlic powder and ground black pepper. Bake for 45 minutes. Turn the turkey to the other side, the other wing and leg up. Drizzle with olive oil, cover with garlic powder and ground black pepper. Bake for another 45 minutes. Turn turkey to breast side up. Baste legs, wings, breast with juices from the pan. Bake for another 45 minutes. Turkey legs should be loose and skin crispy. Use a meat thermometer to assure doneness. If necessary, cover the turkey with aluminum foil and continue cooking until juices from leg joints run clear. Don’t over cook at this high heat, just until cooked through and skin golden brown.

Serve with stuffington sides. Happy Stuffington Post Day!


Chicken · Meat Street · Recipes

Chicken Foggia

Salute a mi Papa from Foggia, Italia where the black olives are plenty. Pre-heat oven to 425 degrees. Pat dry 2 large meaty bone-in chicken breasts, skin on. In a deep baking pan drizzle olive oil on the bottom. Slice a sweet onion and place around the pan. Place the breasts in the middle. Drizzle olive oil over the onions and chicken breasts. Add garlic powder and ground black pepper liberally over the chicken breasts. Bake for 1 hour. Remove from oven and put aluminum foil over chicken until ready to eat.

For the sauce/ tapenade: Chop 2 tablespoons black olives, 2 tablespoons capers into a small bowl. Add 2 tablespoons finely chopped shallots or red onions. Stir in 1/2 tablespoon olive oil, 1/2 tablespoon balsamic vinegar. Season with thyme and red pepper flakes. Stir and serve over the chicken or on the side with a baguette.

Meat Street · Recipes

Dr. Husband’s Veal Chops

Perfect every time. 1 large loin veal chop per person about 1 1/2″ thick. Pat them dry and brush a thin coating of olive oil all around. Season with ground black pepper, garlic powder, sea salt to taste on both sides. Place in shallow pan under the broiler for 5 minutes on each side to get a crisp, brown sear. Then, remove from broiler and heat oven to 400 degrees and bake them for an additional 2-4 minutes for medium, pale pink inside. Remove from oven and allow chops to rest for 5-7 minutes before serving.

Top with a dollop of Stonewall Kitchen’s Vidalia Onion Fig Sauce.