Kokteyl retseptlari, spirtli ichimliklar va mahalliy barlar

Shukronalik bayramining eng yaxshi restorani 2011

Shukronalik bayramining eng yaxshi restorani 2011



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Biz ularni katta ekranda o'ynaganini ko'rdik - katta bayramda kechki ovqat uchun ochiq bo'lgan restoranni topishni talab qiladigan dahshatli vaziyatlar. Ob -havo yomon va siz shaharda qoldingiz, chunki parvozingiz bekor qilindi Samolyotlar, poezdlar va avtomobillar. Balki qo'shnining itlari sizning oshxonangizni bosib o'tib, kurkangizni ichingizdagi kabi yeb yuborgan bo'lishi mumkin Rojdestvo hikoyasi. Yoki siz qarindoshingizning uyiga borasiz va ular allaqachon boshlagan, masalan Avalon qachon Lou Jacobi kelib: "Turkiyani mensiz kesib tashladingizmi?"

Agar siz sho'r suv yoki qovurish haqida qaror qabul qila olmasangiz yoki maqsadli kechki ovqat qilishni xohlasangiz-nima bo'lishidan qat'i nazar, bu ro'yxat sizga yordam berishi kerak. Quyida taniqli bloglar, gazetalar va shaxslarning Turkiya kunini nishonlaydigan restoranlari, shuningdek, The Daily Meal-ning taniqli shaharlarida ovqatlanishingiz mumkin bo'lgan joylar haqidagi takliflari keltirilgan.

(Surat izidan olingan)

OSTIN

• III vilkalar-menyuga ko'ra, reyhanli pomidorli sho'rva, chateaubriand va Kentukki burbonli pecan pirogi bo'lgan yuqori darajadagi steakhouse tarmog'ida to'rt marotaba Shukronalik bayramidan bahramand bo'ling.

• The W Austin -dagi izlar - mahalliy an'anaviy mavsumiy ingredientlar ushbu an'anaviy Shukrona kuni menyusida bezatilgan. Ovqatlar orasida qovurilgan qovoqli sho'rva va turducken - o'rdak konfeti bilan to'ldirilgan kurka va tovuq jigari makkajo'xori nonini o'z ichiga oladi.

• 24 ta kechki ovqat-bu restoranda yuqori darajadagi qulay taomlar unutilmas Shukronalik bayrami uchun tayyorlangan. Tarif an'anaviy bo'lib, tuzlangan, qovurilgan kurka (kurka oyog'i bilan birga) va cho'chqa go'shti bilan qovurilgan ko'katlar.

Ostindagi Shukrona kunini qayerda yeyish bo'yicha qo'shimcha ko'rsatmalarni o'qing:

• Shahar qidiruvi: Ostin minnatdorchilik rejasi 2011 yil

• Ochiq jadval: Ostin

(Fotosurat Temple Bar -dan olingan)

BOSTON

Grafton ko'chasi -O'rdak konfeti, qovurilgan cho'chqa go'shti va achchiq shokoladli eritilgan pirojnoe kabi taomlar bilan uchta taomdan iborat kechki ovqatdan zavqlaning.

• Temple Bar-Yangi Angliya lazzatlari amerikalik mumtozlar bilan uchrashadi, shukronalik kechki ovqatining uchta taomli menyusida dudlangan jambon kroketlari, qovurilgan faro "risotto" va sekin qovurilgan tabiiy Amish kurka.

• Russell House Tavern-byudjetingizni buzmasdan, hickory-füme lososli terrin va qovurilgan Verrill Farm qovoqli risotto kabi zamonaviy zamonaviy Amerika taomlaridan bahramand bo'ling.

Bostonda Shukrona kunini qayerda iste'mol qilish haqida ko'proq ma'lumot olish uchun ushbu qo'llanmani ko'rib chiqing:

• Ochiq jadval: Boston

(Surat Facebook/NoMi saytidan olingan)

CHIKAGO

• 36-quti-o'rdak kabi uch xil usulda, chinor siropi bilan tuzlangan kurka va sakkiz xil oilaviy taomlar bilan xushbo'y Shukronalik kunini o'tkazing.

LM restorani - Shukrona kuni tatib ko'rish menyusidan bahramand bo'ling, unda qovurilgan olma va kashtan sho'rvasi, qovurilgan taroq, klyukva va qaymoqli pishloqli qovoqli tort bor.


Shukronalik kuni uchun "Eng yaxshi usul" retseptlari

23-dan 24-raqamli rasmni soat yo'nalishi bo'yicha markazdan sotib oling: Chronicle-ning eng yaxshi usuli-havo bilan sovutilgan Turkiya loviya salatasi, zanjabil, pechena va kızılcık tartli kuzgi salat. findiq, Pancetta va Carmelized piyoz bilan. Rassel Yip/Chronicle Show Show Show Less

Shukronalik bayrami - bu urf -odat bo'lib, "Oziq -ovqat va sharob" bo'limida biz sevimlilarimiz bor, biz ularsiz qila olmaymiz. Ular kurka qovurishning eng yaxshi usullari uchun vaqt sinovidan o'tgan klassikalardir (biz hali ham tuzlamoq va havoda quritishni yaxshi ko'ramiz), sho'rva, kartoshka pyuresi, pirog va boshqalarni tayyorlaymiz.

Siz ularning hammasini, shuningdek, yillar davomida biz ishlab chiqqan o'nlab boshqa retseptlarni, onlayn tarzda www.sfgate.com/thanksgiving-da, shuningdek, qanday qilish haqida videolarni, maxsus menyularni va sizga kerak bo'lgan hamma narsani topasiz. bayram.

Agar biror narsa etishmayotgan bo'lsa, bizga xabar bering. Kelgusi yil uchun rejalashtirishni boshlash hech qachon erta emas.

Chronicle Classic: Havo sovutilgan Turkiyaning eng yaxshi usuli

Bir necha yil oldin, biz sinovdan o'tgan oshxonamizda 40 ga yaqin kurka qovurdik va eng yaxshi tuzlangan kurka topdik. So'nggi ikki yil ichida retseptni qayta sinovdan o'tkazganimizda, biz uni havoda sovutilgan usul bilan bog'laganimizda eng yaxshi ishlayotganini topdik. Havoni sovutish muzlatgichda bir oz joy egallashi mumkin va qo'shimcha kunni qo'shadi, lekin buning natijasida lazzat va suvli go'sht bo'ladi.

1 kurka, taxminan 12 funt
Sho'r suv uchun:
1 stakan shakar
1 1/2 dan 1 3/4 chashka kosher tuzi
2 1/2 gallon sovuq suv
2 dafna yaprog'i, bo'laklarga bo'lingan
1 tup yangi kekik
1 bosh sarimsoq, chinnigullar ajratilgan, maydalangan va tozalangan
5 ta butun qalampir rezavorlari, maydalangan
4 ta archa mevasi, maydalangan (qarang)
Qovurish uchun:
2 osh qoshiq yumshatilgan sariyog ' + pishirish uchun sariyog'
1 1/2 choy qoshiq yangi maydalangan qora qalampir
1/2 chashka tovuq go'shti + kerak bo'lganda ko'proq

Ko'rsatmalar: Turkiyadan giblet sumkasi va bo'ynini, qo'shimcha ichki yog'lar va pinlarni olib tashlang. Sovuq musluk suvi ostida yaxshilab yuvib tashlang. Qovurilgan idishda suv, tuz va shakarni aralashtiring. Shakar va tuz eriguncha aralashtiring. Qolgan sho'r ingredientlarni qo'shing.

Muz qutisi va sumka usuli: ikki marta og'ir yuklanadigan, xushbo'y bo'lmagan axlat sumkasini (qayta ishlangan materiallardan emas) ikki marta to'kib tashlang yoki sotib olingan og'ir tuzli sumkadan foydalaning. Ularni kurka tutadigan darajada katta muzli sandiqqa soling. Turkiyani sumkaga soling va qushni to'liq yopish uchun sho'r suv quying. Sizga hamma sho'r suv kerak bo'lmasligi mumkin. Agar ikkita sumkadan foydalansangiz, havoni bosing, har birini alohida yoping. Turkiyani sovuqda saqlang, yopiq qoplarning ustiga va atrofiga muz solingan sumkalarni terib qo'ying, bu ham kurka suv ostida qolishiga yordam beradi. 12 dan 24 soatgacha sho'r suv.

Sovutgich usuli: kurka va sho'r suvni katta qozonga soling. Sovutgichga 12-24 soat qo'ying. Agar kurka tepaga suzsa, uni sho'r suvga botirmaslik uchun plastinka va qutilar bilan torting.

Havoda quritish uchun: Tuzlanganidan keyin kurkani yuving va qog'oz sochiq bilan quriting. Turkiyani qovurilgan idishga yoki qirrali pishirish varag'iga joylashtiring. Sovutgichda, yopiq holda, 12 dan 24 soatgacha. Qushni quritish vaqtining yarmiga aylantiring.

Havoda quritishning tez usuli: tuzlangan kurkani yuving va quriting, ichkaridan va tashqarisidan. Qovurilgan idishga quyruqni vertikal ravishda pastga qo'ying. Turkiyani 20-30 daqiqa davomida kichkina fanat oldiga qo'ying, kurkani qarama-qarshi tomonga quriting. Nihoyat, kurkani tokchaga qo'ying, ko'krak tomoni yuqoriga (qovurish uchun joylashtirilgan). Fan bilan quritishda davom eting, qarama -qarshi uchini kurutish uchun kurkani bir marta aylantiring. Turkiyani darhol qovurish mumkin.

Qovurish: pechni 400 darajaga oldindan qizdiring. Teri ustiga 2 osh qoshiq yumshatilgan sariyog 'surting. Qalampirni teriga va bo'shliqqa seping. Qanot uchlari ostiga, gevşek truss oyoqlarini torting va turkiyani V shaklidagi tokchaga qovurilgan idishga joylashtiring. Folga bilan chodir ko'kragi.

Turkiyani pechga qo'ying. Qushning bir xilda pishishini ta'minlash uchun qovurilgan idishni har 30 daqiqada 180 ° ga aylantiring. Taxminan 1 soat davomida qovurib oling, folga olib tashlang va kurka go'shtini 1/2 chashka bilan to'ldiring. Tandirga qayting va qovurayapsiz, har 20 daqiqada skovorodkadan tozalang, kerak bo'lganda ko'proq zaxiradan foydalaning.


Shukronalik kuni uchun "Eng yaxshi usul" retseptlari

23-dan 24-raqamli rasmni soat yo'nalishi bo'yicha markazdan sotib oling: Chronicle-ning eng yaxshi usuli-havo bilan sovutilgan Turkiya loviya salatasi, zanjabil, pechena va kızılcık tartli kuzgi salat. findiq, Pancetta va Carmelized piyoz bilan. Rassell Yip/Chronicle Show Show Show Less

Shukronalik bayrami - bu urf -odat bo'lib, "Oziq -ovqat va sharob" bo'limida biz sevimlilarimiz bor, ularsiz biz qila olmaymiz. Ular bizning kurka qovurishning eng yaxshi usullari uchun vaqt sinovidan o'tgan klassikadir (biz hali ham tuzlamoq va havoda quritishni yaxshi ko'ramiz), sho'rva, kartoshka pyuresi, pirog va boshqalarni tayyorlaymiz.

Siz ularning hammasini, shuningdek, yillar davomida biz ishlab chiqqan o'nlab boshqa retseptlarni, onlayn tarzda www.sfgate.com/thanksgiving-da, shuningdek, qanday qilish haqida videolarni, maxsus menyularni va sizga kerak bo'lgan hamma narsani topasiz. bayram.

Agar biror narsa etishmayotgan bo'lsa, bizga xabar bering. Kelgusi yil uchun rejalashtirishni boshlash hech qachon erta emas.

Chronicle Classic: Havo sovutilgan Turkiyaning eng yaxshi usuli

Bir necha yil oldin, biz sinovdan o'tgan oshxonamizda 40 ga yaqin kurka qovurdik va eng yaxshi tuzlangan kurka topdik. So'nggi ikki yil ichida retseptni qayta sinovdan o'tkazganimizda, biz uni havoda sovutilgan usul bilan bog'laganimizda eng yaxshi ish topdi. Havoni sovutish muzlatgichda bir oz joy egallashi mumkin va qo'shimcha kunni qo'shib beradi, lekin bu konsentratsiyalangan lazzat va suvli go'shtga olib keladi.

1 kurka, taxminan 12 funt
Sho'r suv uchun:
1 stakan shakar
1 1/2 dan 1 3/4 chashka kosher tuzi
2 1/2 gallon sovuq suv
2 dafna yaprog'i, bo'laklarga bo'lingan
1 tup yangi kekik
1 bosh sarimsoq, chinnigullar ajratilgan, maydalangan va tozalangan
5 ta butun qalampir rezavorlari, maydalangan
4 ta archa mevasi, maydalangan (qarang)
Qovurish uchun:
2 osh qoshiq yumshatilgan sariyog ' + pishirish uchun sariyog'
1 1/2 choy qoshiq yangi maydalangan qora qalampir
1/2 chashka tovuq go'shti + kerak bo'lganda ko'proq

Ko'rsatmalar: Turkiyadan giblet sumkasi va bo'ynini, qo'shimcha ichki yog'lar va pinlarni olib tashlang. Sovuq musluk suvi ostida yaxshilab yuvib tashlang. Qovurilgan idishda suv, tuz va shakarni aralashtiring. Shakar va tuz eriguncha aralashtiring. Qolgan sho'r ingredientlarni qo'shing.

Muz qutisi va sumka usuli: ikki marta og'ir yuklanadigan, xushbo'y bo'lmagan axlat sumkasini (qayta ishlangan materiallardan emas) ikki marta to'kib tashlang yoki sotib olingan og'ir tuzli sumkadan foydalaning. Ularni kurka tutadigan darajada katta muzli sandiqqa soling. Turkiyani sumkaga soling va qushni to'liq yopish uchun sho'r suv quying. Sizga hamma sho'r suv kerak bo'lmasligi mumkin. Agar ikkita sumkadan foydalansangiz, havoni bosing, har birini alohida yoping. Turkiyani sovuqda saqlang, yopiq qoplarning ustiga va atrofiga muz solingan sumkalarni terib qo'ying, bu ham kurka suv ostida qolishiga yordam beradi. 12 dan 24 soatgacha sho'r suv.

Sovutgich usuli: kurka va sho'r suvni katta qozonga soling. Sovutgichga 12-24 soat qo'ying. Agar kurka tepaga suzsa, uni sho'r suvga botirmaslik uchun plastinka va qutilar bilan torting.

Havoda quritish uchun: Tuzlanganidan keyin kurkani yuving va qog'oz sochiq bilan quriting. Turkiyani qovurilgan idishga yoki qirrali pishirish varag'iga joylashtiring. Sovutgichda, yopiq holda, 12 dan 24 soatgacha. Qushni quritish vaqtining yarmiga aylantiring.

Havoda tez quritish usuli: tuzlangan kurkani yuving va quriting, ichkaridan va tashqarisidan. Qovurilgan idishga quyruqni vertikal ravishda pastga qo'ying. Turkiyani 20-30 daqiqa davomida kichkina fanat oldiga qo'ying, kurkani qarama-qarshi tomonga quriting. Nihoyat, kurkani tokchaga qo'ying, ko'krak tomoni yuqoriga (qovurish uchun joylashtirilgan). Fan bilan quritishda davom eting, qarama -qarshi uchini quritish uchun kurkani bir marta aylantiring. Turkiyani darhol qovurish mumkin.

Qovurish: pechni 400 darajaga oldindan qizdiring. Teri ustiga 2 osh qoshiq yumshatilgan sariyog 'surting. Qalampirni teriga va bo'shliqqa seping. Qanot uchlari ostiga, gevşek truss oyoqlarini torting va turkiyani V shaklidagi tokchaga qovurilgan idishga joylashtiring. Folga bilan chodir ko'kragi.

Turkiyani pechga qo'ying. Qushning bir xilda pishishini ta'minlash uchun qovurilgan idishni har 30 daqiqada 180 ° ga aylantiring. Taxminan 1 soat qovurib oling, folga olib tashlang va kurka go'shtini 1/2 chashka bilan to'ldiring. Tandirga qayting va qovurayapsiz, har 20 daqiqada skovorodkadan tozalang, kerak bo'lganda ko'proq zaxiradan foydalaning.


Shukronalik kuni uchun "Eng yaxshi usul" retseptlari

23-dan 24-raqamli rasmni soat yo'nalishi bo'yicha markazdan sotib oling: Chronicle-ning eng yaxshi usuli-havo bilan sovutilgan Turkiya loviya salatasi, zanjabil, pechena va kızılcık tartli kuzgi salat. findiq, Pancetta va Carmelized piyoz bilan. Rassell Yip/Chronicle Show Show Show Less

Shukronalik bayrami - bu urf -odat bo'lib, "Oziq -ovqat va sharob" bo'limida biz sevimlilarimiz bor, biz ularsiz qila olmaymiz. Ular kurka qovurishning eng yaxshi usullari uchun vaqt sinovidan o'tgan klassikalardir (biz hali ham tuzlamoq va havoda quritishni yaxshi ko'ramiz), sho'rva, kartoshka pyuresi, pirog va boshqalarni tayyorlaymiz.

Siz ularning hammasini, shuningdek, yillar davomida biz ishlab chiqqan o'nlab boshqa retseptlarni, onlayn tarzda www.sfgate.com/thanksgiving-da, shuningdek, qanday qilish haqida videolarni, maxsus menyularni va sizga kerak bo'lgan hamma narsani topasiz. bayram.

Agar biror narsa etishmayotgan bo'lsa, bizga xabar bering. Kelgusi yil uchun rejalashtirishni boshlash hech qachon erta emas.

Chronicle Classic: Havo sovutilgan Turkiyaning eng yaxshi usuli

Bir necha yil oldin, biz sinovdan o'tgan oshxonamizda 40 ga yaqin kurka qovurdik va eng yaxshi tuzlangan kurka topdik. So'nggi ikki yil ichida retseptni qayta sinovdan o'tkazganimizda, biz uni havoda sovutilgan usul bilan bog'laganimizda eng yaxshi ishlayotganini topdik. Havoni sovutish muzlatgichda bir oz joy egallashi mumkin va qo'shimcha kunni qo'shadi, lekin buning natijasida konsentrlangan lazzat va suvli go'sht bo'ladi.

1 kurka, taxminan 12 funt
Sho'r suv uchun:
1 stakan shakar
1 1/2 dan 1 3/4 chashka kosher tuzi
2 1/2 gallon sovuq suv
2 dafna yaprog'i, bo'laklarga bo'lingan
1 tup yangi kekik
1 bosh sarimsoq, chinnigullar ajratilgan, maydalangan va tozalangan
5 ta butun qalampir rezavorlari, maydalangan
4 ta archa mevasi, maydalangan (qarang)
Qovurish uchun:
2 osh qoshiq yumshatilgan sariyog ' + pishirish uchun sariyog'
1 1/2 choy qoshiq yangi maydalangan qora qalampir
1/2 chashka tovuq go'shti + kerak bo'lganda ko'proq

Ko'rsatmalar: Turkiyadan giblet sumkasi va bo'ynini, qo'shimcha ichki yog'lar va pinlarni olib tashlang. Sovuq musluk suvi ostida yaxshilab yuvib tashlang. Qovurilgan idishda suv, tuz va shakarni aralashtiring. Shakar va tuz eriguncha aralashtiring. Qolgan sho'r ingredientlarni qo'shing.

Muz qutisi va sumka usuli: ikki marta og'ir yuklanadigan, xushbo'y bo'lmagan axlat sumkasini (qayta ishlangan materiallardan emas) ikki marta to'kib tashlang yoki sotib olingan og'ir tuzli sumkadan foydalaning. Ularni kurka tutadigan darajada katta muzli sandiqqa soling. Turkiyani sumkaga soling va qushni to'liq yopish uchun sho'r suv quying. Sizga hamma sho'r suv kerak bo'lmasligi mumkin. Agar ikkita sumkadan foydalansangiz, havoni bosing, har birini alohida yoping. Turkiyani sovuqda saqlang, yopiq qoplarning ustiga va atrofiga muz solingan sumkalarni tering, bu esa kurkani suv ostida qolishiga yordam beradi. 12 dan 24 soatgacha sho'r suv.

Sovutgich usuli: kurka va sho'r suvni katta qozonga soling. Sovutgichga 12-24 soat qo'ying. Agar kurka tepaga suzsa, uni sho'r suvga botirmaslik uchun plastinka va qutilar bilan torting.

Havoda quritish uchun: Tuzlanganidan keyin kurkani yuving va qog'oz sochiq bilan quriting. Turkiyani qovurilgan idishga yoki qirrali pishirish varag'iga joylashtiring. Sovutgichda, yopiq holda, 12 dan 24 soatgacha. Qushni quritish vaqtining yarmiga aylantiring.

Havoda tez quritish usuli: tuzlangan kurkani yuving va quriting, ichkaridan va tashqarisidan. Qovurilgan idishga quyruqni vertikal ravishda pastga qo'ying. Turkiyani 20-30 daqiqa davomida kichkina fanat oldiga qo'ying, kurkani qarama-qarshi tomonga quriting. Nihoyat, kurkani tokchaga qo'ying, ko'krak tomoni yuqoriga (qovurish uchun joylashtirilgan). Fan bilan quritishda davom eting, qarama -qarshi uchini kurutish uchun kurkani bir marta aylantiring. Turkiyani darhol qovurish mumkin.

Qovurish: pechni 400 darajaga oldindan qizdiring. Teri ustiga 2 osh qoshiq yumshatilgan sariyog 'surting. Qalampirni teriga va bo'shliqqa seping. Qanot uchlari ostiga, gevşek truss oyoqlarini torting va turkiyani V shaklidagi tokchaga qovurilgan idishga joylashtiring. Folga bilan chodir ko'kragi.

Turkiyani pechga qo'ying. Qushning bir xilda pishishini ta'minlash uchun qovurilgan idishni har 30 daqiqada 180 ° ga aylantiring. Taxminan 1 soat qovurib oling, folga olib tashlang va kurka go'shtini 1/2 chashka bilan to'ldiring. Tandirga qayting va qovurayapsiz, har 20 daqiqada skovorodkadan tozalang, kerak bo'lganda ko'proq zaxiradan foydalaning.


Shukronalik kuni uchun "Eng yaxshi usul" retseptlari

23-dan 24-raqamli rasmni soat yo'nalishi bo'yicha markazdan sotib oling: Chronicle-ning eng yaxshi usuli-havo bilan sovutilgan Turkiya loviya salatasi, zanjabil, pechena va kızılcık tartli kuzgi salat. findiq, Pancetta va Carmelized piyoz bilan. Rassel Yip/Chronicle Show Show Show Less

Shukronalik bayrami - bu urf -odat bo'lib, "Oziq -ovqat va sharob" bo'limida biz sevimlilarimiz bor, ularsiz biz qila olmaymiz. Ular kurka qovurishning eng yaxshi usullari uchun vaqt sinovidan o'tgan klassikalardir (biz hali ham tuzlamoq va havoda quritishni yaxshi ko'ramiz), sho'rva, kartoshka pyuresi, pirog va boshqalarni tayyorlaymiz.

Siz ularning hammasini, shuningdek, yillar davomida biz ishlab chiqqan o'nlab boshqa retseptlarni, onlayn tarzda www.sfgate.com/thanksgiving-da, qanday qilish haqida videolarni, maxsus menyularni va sizga kerak bo'lgan hamma narsani topasiz. bayram.

Agar biror narsa etishmayotgan bo'lsa, bizga xabar bering. Kelgusi yil uchun rejalashtirishni boshlash hech qachon erta emas.

Chronicle Classic: Havo sovutilgan Turkiyaning eng yaxshi usuli

Bir necha yil oldin, biz sinovdan o'tgan oshxonamizda 40 ga yaqin kurka qovurdik va eng yaxshi tuzlangan kurka topdik. So'nggi ikki yil ichida retseptni qayta sinovdan o'tkazganimizda, biz uni havoda sovutilgan usul bilan bog'laganimizda eng yaxshi ish topdi. Havoni sovutish muzlatgichda bir oz joy egallashi mumkin va qo'shimcha kunni qo'shib beradi, lekin bu konsentratsiyalangan lazzat va suvli go'shtga olib keladi.

1 kurka, taxminan 12 funt
Sho'r suv uchun:
1 stakan shakar
1 1/2 dan 1 3/4 chashka kosher tuzi
2 1/2 gallon sovuq suv
2 dafna yaprog'i, bo'laklarga bo'lingan
1 tup yangi kekik
1 bosh sarimsoq, chinnigullar ajratilgan, maydalangan va tozalangan
5 ta butun qalampir rezavorlari, maydalangan
4 ta archa mevasi, maydalangan (qarang)
Qovurish uchun:
2 osh qoshiq yumshatilgan sariyog ' + pishirish uchun sariyog'
1 1/2 choy qoshiq yangi maydalangan qora qalampir
1/2 chashka tovuq go'shti + kerak bo'lganda ko'proq

Ko'rsatmalar: Turkiyadan giblet sumkasi va bo'ynini, qo'shimcha ichki yog'lar va pinlarni olib tashlang. Sovuq suv ostida yaxshilab yuvib tashlang. Qovurilgan idishda suv, tuz va shakarni aralashtiring. Shakar va tuz eriguncha aralashtiring. Qolgan sho'r ingredientlarni qo'shing.

Muz qutisi va sumka usuli: ikki marta og'ir yuklanadigan, xushbo'y bo'lmagan axlat sumkasini (qayta ishlangan materiallardan emas) ikki marta to'kib tashlang yoki sotib olingan og'ir tuzli sumkadan foydalaning. Ularni kurka tutadigan darajada katta muzli sandiqqa soling. Turkiyani sumkaga soling va qushni to'liq yopish uchun sho'r suv quying. Sizga hamma sho'r suv kerak bo'lmasligi mumkin. Agar ikkita sumkadan foydalansangiz, havoni bosing, har birini alohida yoping. Turkiyani sovuqda saqlang, yopiq qoplarning ustiga va atrofiga muz solingan sumkalarni terib qo'ying, bu ham kurka suv ostida qolishiga yordam beradi. 12 dan 24 soatgacha sho'r suv.

Sovutgich usuli: kurka va sho'r suvni katta qozonga soling. Sovutgichga 12-24 soat qo'ying. Agar kurka tepaga suzsa, uni sho'r suvga botirmaslik uchun plastinka va qutilar bilan torting.

Havoda quritish uchun: Tuzlanganidan keyin kurkani yuving va qog'oz sochiq bilan quriting. Turkiyani qovurilgan idishga yoki qirrali pishirish varag'iga joylashtiring. Sovutgichda, yopiq holda, 12 dan 24 soatgacha. Qushni quritish vaqtining yarmiga aylantiring.

Havoda quritishning tez usuli: tuzlangan kurkani yuving va quriting, ichkaridan va tashqarisidan. Qovurilgan idishga quyruqni vertikal ravishda pastga qo'ying. Turkiyani 20-30 daqiqa davomida kichkina fanat oldiga qo'ying, kurkani qarama-qarshi tomonga quriting. Nihoyat, kurkani tokchaga qo'ying, ko'krak tomoni yuqoriga (qovurish uchun joylashtirilgan). Fan bilan quritishda davom eting, qarama -qarshi uchini quritish uchun kurkani bir marta aylantiring. Turkiyani darhol qovurish mumkin.

Qovurish: pechni 400 darajaga oldindan qizdiring. Teri ustiga 2 osh qoshiq yumshatilgan sariyog 'surting. Qalampirni teriga va bo'shliqqa seping. Qanot uchlari ostiga, gevşek truss oyoqlarini torting va turkiyani V shaklidagi tokchaga qovurilgan idishga joylashtiring. Folga bilan chodir ko'kragi.

Turkiyani pechga qo'ying. Qushning bir xilda pishishini ta'minlash uchun qovurilgan idishni har 30 daqiqada 180 ° ga aylantiring. Taxminan 1 soat qovurib oling, folga olib tashlang va kurka go'shtini 1/2 chashka bilan to'ldiring. Tandirga qayting va qovurayapsiz, har 20 daqiqada skovorodkadan tozalang, kerak bo'lganda ko'proq zaxiradan foydalaning.


Shukronalik kuni uchun "Eng yaxshi usul" retseptlari

23-dan 24-raqamli rasmni soat yo'nalishi bo'yicha markazdan sotib oling: Chronicle-ning eng yaxshi usuli-havo bilan sovutilgan Turkiya loviya salatasi, zanjabil, pechena va kızılcık tartli kuzgi salat. findiq, Pancetta va Carmelized piyoz bilan. Rassell Yip/Chronicle Show Show Show Less

Shukronalik bayrami - bu urf -odat bo'lib, "Oziq -ovqat va sharob" bo'limida biz sevimlilarimiz bor, biz ularsiz qila olmaymiz. Ular kurka qovurishning eng yaxshi usullari uchun vaqt sinovidan o'tgan klassikalardir (biz hali ham tuzlamoq va havoda quritishni yaxshi ko'ramiz), sho'rva, kartoshka pyuresi, pirog va boshqalarni tayyorlaymiz.

Siz ularning hammasini, shuningdek, yillar davomida biz ishlab chiqqan o'nlab boshqa retseptlarni, onlayn tarzda www.sfgate.com/thanksgiving-da, shuningdek, qanday qilish haqida videolarni, maxsus menyularni va sizga kerak bo'lgan hamma narsani topasiz. bayram.

Agar biror narsa etishmayotgan bo'lsa, bizga xabar bering. Kelgusi yil uchun rejalashtirishni boshlash hech qachon erta emas.

Chronicle Classic: Havo sovutilgan Turkiyaning eng yaxshi usuli

Bir necha yil oldin, biz sinovdan o'tgan oshxonamizda 40 ga yaqin kurka qovurdik va eng yaxshi tuzlangan kurka topdik. So'nggi ikki yil ichida retseptni qayta sinovdan o'tkazganimizda, biz uni havoda sovutilgan usul bilan bog'laganimizda eng yaxshi ishlayotganini topdik. Havoni sovutish muzlatgichda bir oz joy egallashi mumkin va qo'shimcha kunni qo'shib beradi, lekin bu konsentratsiyalangan lazzat va suvli go'shtga olib keladi.

1 kurka, taxminan 12 funt
Sho'r suv uchun:
1 stakan shakar
1 1/2 dan 1 3/4 chashka kosher tuzi
2 1/2 gallon sovuq suv
2 dafna yaprog'i, bo'laklarga bo'lingan
1 tup yangi kekik
1 bosh sarimsoq, chinnigullar ajratilgan, maydalangan va tozalangan
5 ta butun qalampir rezavorlari, maydalangan
4 ta archa mevasi, maydalangan (qarang)
Qovurish uchun:
2 osh qoshiq yumshatilgan sariyog ' + pishirish uchun sariyog'
1 1/2 choy qoshiq yangi maydalangan qora qalampir
1/2 chashka tovuq go'shti + kerak bo'lganda ko'proq

Ko'rsatmalar: Turkiyadan giblet sumkasi va bo'ynini, qo'shimcha ichki yog'lar va pinlarni olib tashlang. Sovuq musluk suvi ostida yaxshilab yuvib tashlang. Qovurilgan idishda suv, tuz va shakarni aralashtiring. Shakar va tuz eriguncha aralashtiring. Qolgan sho'r ingredientlarni qo'shing.

Muz qutisi va sumka usuli: ikki marta og'ir yuklanadigan, xushbo'y bo'lmagan axlat sumkasini (qayta ishlangan materiallardan emas) ikki marta to'kib tashlang yoki sotib olingan og'ir tuzli sumkadan foydalaning. Ularni kurka tutadigan darajada katta muzli sandiqqa soling. Turkiyani sumkaga soling va qushni to'liq yopish uchun sho'r suv quying. Sizga hamma sho'r suv kerak bo'lmasligi mumkin. Agar ikkita sumkadan foydalansangiz, havoni bosing, har birini alohida yoping. Turkiyani sovuqda saqlang, yopiq qoplarning ustiga va atrofiga muz solingan sumkalarni terib qo'ying, bu ham kurka suv ostida qolishiga yordam beradi. 12 dan 24 soatgacha sho'r suv.

Sovutgich usuli: kurka va sho'r suvni katta qozonga soling. Sovutgichga 12-24 soat qo'ying. Agar kurka tepaga suzsa, uni sho'r suvga botirmaslik uchun plastinka va qutilar bilan torting.

Havoda quritish uchun: Tuzlanganidan keyin kurkani yuving va qog'oz sochiq bilan quriting. Turkiyani qovurilgan idishga yoki qirrali pishirish varag'iga joylashtiring. Sovutgichda, yopiq holda, 12 dan 24 soatgacha. Qushni quritish vaqtining yarmiga aylantiring.

Havoda quritishning tez usuli: tuzlangan kurkani yuving va quriting, ichkaridan va tashqarisidan. Qovurilgan idishga quyruqni vertikal ravishda pastga qo'ying. Turkiyani 20-30 daqiqa davomida kichkina fanat oldiga qo'ying, kurkani qarama-qarshi tomonga quriting. Nihoyat, kurkani tokchaga qo'ying, ko'krak tomoni yuqoriga (qovurish uchun joylashtirilgan). Fan bilan quritishda davom eting, qarama -qarshi uchini kurutish uchun kurkani bir marta aylantiring. Turkiyani darhol qovurish mumkin.

Qovurish: pechni 400 darajaga oldindan qizdiring. Teri ustiga 2 osh qoshiq yumshatilgan sariyog 'surting. Qalampirni teriga va bo'shliqqa seping. Qanot uchlari ostiga, gevşek truss oyoqlarini torting va turkiyani V shaklidagi tokchaga qovurilgan idishga joylashtiring. Folga bilan chodir ko'kragi.

Turkiyani pechga qo'ying. Qushning bir xilda pishishini ta'minlash uchun qovurilgan idishni har 30 daqiqada 180 ° ga aylantiring. Taxminan 1 soat qovurib oling, folga olib tashlang va kurka go'shtini 1/2 chashka bilan to'ldiring. Tandirga qayting va qovurayapsiz, har 20 daqiqada skovorodkadan tozalang, kerak bo'lganda ko'proq zaxiradan foydalaning.


Shukronalik kuni uchun "Eng yaxshi usul" retseptlari

23-dan 24-raqamli rasmni soat yo'nalishi bo'yicha markazdan sotib oling: Chronicle-ning eng yaxshi usuli-havo bilan sovutilgan Turkiya loviya salatasi, zanjabil, pechena va kızılcık tartli kuzgi salat. findiq, Pancetta va Carmelized piyoz bilan. Rassell Yip/Chronicle Show Show Show Less

Shukronalik bayrami - bu urf -odat bo'lib, "Oziq -ovqat va sharob" bo'limida biz sevimlilarimiz bor, ularsiz biz qila olmaymiz. Ular kurka qovurishning eng yaxshi usullari uchun vaqt sinovidan o'tgan klassikalardir (biz hali ham tuzlamoq va havoda quritishni yaxshi ko'ramiz), sho'rva, kartoshka pyuresi, pirog va boshqalarni tayyorlaymiz.

Siz ularning hammasini, shuningdek, yillar davomida biz ishlab chiqqan o'nlab boshqa retseptlarni, onlayn tarzda www.sfgate.com/thanksgiving-da, shuningdek, qanday qilish haqida videolarni, maxsus menyularni va sizga kerak bo'lgan hamma narsani topasiz. bayram.

Agar biror narsa etishmayotgan bo'lsa, bizga xabar bering. Kelgusi yil uchun rejalashtirishni boshlash hech qachon erta emas.

Chronicle Classic: Havo sovutilgan Turkiyaning eng yaxshi usuli

Bir necha yil oldin, biz sinovdan o'tgan oshxonamizda 40 ga yaqin kurka qovurdik va eng yaxshi tuzlangan kurka topdik. So'nggi ikki yil ichida retseptni qayta sinovdan o'tkazganimizda, biz uni havoda sovutilgan usul bilan bog'laganimizda eng yaxshi ishlayotganini topdik. Havoni sovutish muzlatgichda bir oz joy egallashi mumkin va qo'shimcha kunni qo'shib beradi, lekin bu konsentratsiyalangan lazzat va suvli go'shtga olib keladi.

1 kurka, taxminan 12 funt
Sho'r suv uchun:
1 stakan shakar
1 1/2 dan 1 3/4 chashka kosher tuzi
2 1/2 gallon sovuq suv
2 dafna yaprog'i, bo'laklarga bo'lingan
1 tup yangi kekik
1 bosh sarimsoq, chinnigullar ajratilgan, maydalangan va tozalangan
5 ta butun qalampir rezavorlari, maydalangan
4 ta archa mevasi, maydalangan (qarang)
Qovurish uchun:
2 osh qoshiq yumshatilgan sariyog ' + pishirish uchun sariyog'
1 1/2 choy qoshiq yangi maydalangan qora qalampir
1/2 chashka tovuq go'shti + kerak bo'lganda ko'proq

Ko'rsatmalar: Turkiyadan giblet sumkasi va bo'ynini, qo'shimcha ichki yog'lar va pinlarni olib tashlang. Sovuq musluk suvi ostida yaxshilab yuvib tashlang. Qovurilgan idishda suv, tuz va shakarni aralashtiring. Shakar va tuz erimaguncha aralashtiring. Qolgan sho'r ingredientlarni qo'shing.

Muz qutisi va sumka usuli: ikki marta og'ir yuklanadigan, xushbo'y bo'lmagan axlat sumkasini (qayta ishlangan materiallardan emas) ikki marta to'kib tashlang yoki sotib olingan og'ir tuzli sumkadan foydalaning. Ularni kurka tutadigan darajada katta muzli sandiqqa soling. Turkiyani sumkaga soling va qushni to'liq yopish uchun sho'r suv quying. Sizga hamma sho'r suv kerak bo'lmasligi mumkin. Agar ikkita sumkadan foydalansangiz, havoni bosing, har birini alohida yoping. Turkiyani sovuqda saqlang, yopiq qoplarning ustiga va atrofiga muz solingan sumkalarni terib qo'ying, bu esa kurkani suv ostida qolishiga yordam beradi. 12 dan 24 soatgacha sho'r suv.

Sovutgich usuli: kurka va sho'r suvni katta qozonga soling. Sovutgichga 12-24 soat qo'ying. Agar kurka tepaga suzsa, uni sho'r suvga botirmaslik uchun plastinka va qutilar bilan torting.

Havoda quritish uchun: Tuzlanganidan keyin kurkani yuving va qog'oz sochiq bilan quriting. Turkiyani qovurilgan idishga yoki qirrali pishirish varag'iga joylashtiring. Sovutgichda, yopiq holda, 12 dan 24 soatgacha. Qushni quritish vaqtining yarmiga aylantiring.

Havoda quritishning tez usuli: tuzlangan kurkani yuving va quriting, ichkaridan va tashqarisidan. Qovurilgan idishga quyruqni vertikal ravishda pastga qo'ying. Turkiyani taxminan 20-30 daqiqa davomida kichkina fanat oldiga qo'ying, kurkani qarama-qarshi tomonini quriting. Nihoyat, kurkani tokchaga qo'ying, ko'krak tomoni yuqoriga (qovurish uchun joylashtirilgan). Fan bilan quritishda davom eting, qarama -qarshi uchini quritish uchun kurkani bir marta aylantiring. Turkiyani darhol qovurish mumkin.

Qovurish: pechni 400 darajaga oldindan qizdiring. Teri ustiga 2 osh qoshiq yumshatilgan sariyog 'surting. Qalampirni teriga va bo'shliqqa seping. Qanot uchlari ostiga, gevşek truss oyoqlarini torting va turkiyani V shaklidagi tokchaga qovurilgan idishga joylashtiring. Folga bilan chodir ko'kragi.

Turkiyani pechga qo'ying. Qushning bir xilda pishishini ta'minlash uchun qovurilgan idishni har 30 daqiqada 180 ° ga aylantiring. Taxminan 1 soat qovurib oling, folga olib tashlang va kurka go'shtini 1/2 chashka bilan to'ldiring. Tandirga qayting va qovurayapsiz, har 20 daqiqada skovorodkadan tozalang, kerak bo'lganda ko'proq zaxiradan foydalaning.


Shukronalik kuni uchun "Eng yaxshi usul" retseptlari

23-dan 24-raqamli rasmni soat yo'nalishi bo'yicha markazdan sotib oling: Chronicle-ning eng yaxshi usuli-havo bilan sovutilgan Turkiya loviya salatasi, zanjabil, pechena va kızılcık tartli kuzgi salat. findiq, Pancetta va Carmelized piyoz bilan. Rassel Yip/Chronicle Show Show Show Less

Shukronalik bayrami - bu urf -odat bo'lib, "Oziq -ovqat va sharob" bo'limida biz sevimlilarimiz bor, biz ularsiz qila olmaymiz. Ular bizning kurka qovurishning eng yaxshi usullari uchun vaqt sinovidan o'tgan klassikadir (biz hali ham tuzlamoq va havoda quritishni yaxshi ko'ramiz), sho'rva, kartoshka pyuresi, pirog va boshqalarni tayyorlaymiz.

Siz ularning hammasini, shuningdek, yillar davomida biz ishlab chiqqan o'nlab boshqa retseptlarni, onlayn tarzda www.sfgate.com/thanksgiving-da, shuningdek, qanday qilish haqida videolarni, maxsus menyularni va sizga kerak bo'lgan hamma narsani topasiz. bayram.

Agar biror narsa etishmayotgan bo'lsa, bizga xabar bering. Kelgusi yil uchun rejalashtirishni boshlash hech qachon erta emas.

Chronicle Classic: Havo sovutilgan Turkiyaning eng yaxshi usuli

Bir necha yil oldin, biz sinovdan o'tgan oshxonamizda 40 ga yaqin kurka qovurdik va eng yaxshi tuzlangan kurka topdik. So'nggi ikki yil ichida retseptni qayta sinovdan o'tkazganimizda, biz uni havoda sovutilgan usul bilan bog'laganimizda eng yaxshi ishlayotganini topdik. Havoni sovutish muzlatgichda bir oz joy egallashi mumkin va qo'shimcha kunni qo'shib beradi, lekin bu konsentratsiyalangan lazzat va suvli go'shtga olib keladi.

1 kurka, taxminan 12 funt
Sho'r suv uchun:
1 stakan shakar
1 1/2 dan 1 3/4 chashka kosher tuzi
2 1/2 gallon sovuq suv
2 dafna yaprog'i, bo'laklarga bo'lingan
1 tup yangi kekik
1 bosh sarimsoq, chinnigullar ajratilgan, maydalangan va tozalangan
5 ta butun qalampir rezavorlari, maydalangan
4 ta archa mevasi, maydalangan (qarang)
Qovurish uchun:
2 osh qoshiq yumshatilgan sariyog ' + pishirish uchun sariyog'
1 1/2 choy qoshiq yangi maydalangan qora qalampir
1/2 chashka tovuq go'shti + kerak bo'lganda ko'proq

Ko'rsatmalar: Turkiyadan giblet sumkasi va bo'ynini, qo'shimcha ichki yog'lar va pinlarni olib tashlang. Sovuq musluk suvi ostida yaxshilab yuvib tashlang. Qovurilgan idishda suv, tuz va shakarni aralashtiring. Shakar va tuz eriguncha aralashtiring. Qolgan sho'r ingredientlarni qo'shing.

Muz qutisi va sumka usuli: ikki marta og'ir yuklanadigan, xushbo'y bo'lmagan axlat sumkasini (qayta ishlangan materiallardan emas) ikki marta to'kib tashlang yoki sotib olingan og'ir tuzli sumkadan foydalaning. Ularni kurka tutadigan darajada katta muzli sandiqqa soling. Turkiyani sumkaga soling va qushni to'liq yopish uchun sho'r suv quying. Sizga hamma sho'r suv kerak bo'lmasligi mumkin. Agar ikkita sumkadan foydalansangiz, havoni bosing, har birini alohida yoping. Turkiyani sovuqda saqlang, yopiq qoplarning ustiga va atrofiga muz solingan sumkalarni terib qo'ying, bu ham kurka suv ostida qolishiga yordam beradi. 12 dan 24 soatgacha sho'r suv.

Sovutgich usuli: kurka va sho'r suvni katta qozonga soling. Sovutgichga 12-24 soat qo'ying. Agar kurka tepaga suzsa, uni sho'r suvga botirmaslik uchun uni plastinka va qutilar bilan torting.

Havoda quritish uchun: Tuzlanganidan keyin kurkani yuving va qog'oz sochiq bilan quriting. Turkiyani qovurilgan idishga yoki qirrali pishirish varag'iga joylashtiring. Sovutgichda, yopiq holda, 12 dan 24 soatgacha. Qushni quritish vaqtining yarmiga aylantiring.

Havoda quritishning tez usuli: tuzlangan kurkani yuving va quriting, ichkaridan va tashqarisidan. Qovurilgan idishga quyruqni vertikal ravishda pastga qo'ying. Turkiyani 20-30 daqiqa davomida kichkina fanat oldiga qo'ying, kurkani qarama-qarshi tomonga quriting. Nihoyat, kurkani tokchaga qo'ying, ko'krak tomoni yuqoriga (qovurish uchun joylashtirilgan). Fan bilan quritishda davom eting, qarama -qarshi uchini quritish uchun kurkani bir marta aylantiring. Turkiyani darhol qovurish mumkin.

Qovurish: pechni 400 darajaga oldindan qizdiring. Teri ustiga 2 osh qoshiq yumshatilgan sariyog 'surting. Qalampirni teriga va bo'shliqqa seping. Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil.

Put the turkey in the oven. To ensure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Return to oven and roast, basting with pan drippings every 20 minutes, using more stock as needed.


Classic Thanksgiving 'Best Way' recipes

23 of 24 Buy Photo Clockwise from center: The Chronicle's Best Way Brined Air-Chilled Turkey Bean Salad, Gingerbread, Pecan, and Cranberry Tart Fall Salad with Pomegranate Vinaigrette Green Beans with Hazelnut, Roasted Brussels Sprouts, Trumpet Mushroom and Persimmon Dressing and Green Beans with Hazelnut, Pancetta and Carmelized Onions. Russell Yip/The Chronicle Show More Show Less

For Thanksgiving tradition is tradition, and at the Food & Wine section, we have favorites that we just can't do without. They're time-tested classics for our Best Ways to roast turkey (we still love brining and air-drying), and prepare gravy, mashed potatoes, pie and more.

You'll also find all of them, plus dozens of other recipes we've developed over the years, online at www.sfgate.com/thanksgiving, along with how-to videos, specialized menus and everything you'll need for a wonderful holiday.

If we're missing something, please let us know. It's never too soon to start planning for next year.

Chronicle Classic: Best Way Brined Air-Chilled Turkey

Several years ago, we roasted nearly 40 turkeys in our test kitchen and found a brined turkey to be the best. In retesting the recipe the last two years, we found it works best when paired with an air-chilled method. Air chilling may take up some space in the refrigerator, and adds an extra day, but it results in concentrated flavor and juicy meat.

1 turkey, about 12 pounds
For the brine:
1 stakan shakar
1 1/2 to 1 3/4 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head garlic, cloves separated, smashed and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (see Note)
For roasting:
2 tablespoons softened butter + butter for basting
1 1/2 teaspoons freshly ground black pepper
1/2 cup chicken stock + more as needed

Instructions: Remove giblet bag and neck from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water. Combine sugar, salt and water in a stockpot. Stir until sugar and salt dissolve. Add remaining brine ingredients.

Ice-chest and bag method: Double-bag two heavy-duty, unscented trash bags (not made of recycled materials) or use a purchased heavy-duty brining bag. Put them in an ice chest that is large enough to hold the turkey. Place the turkey in the bag, and pour in the brine to completely cover the bird. You may not need all the brine. Press out the air if using two bags, close each separately. Keep turkey cold by piling bags of ice over and around the closed bags which will also help keep the turkey submerged. Brine for 12 to 24 hours.

Refrigerator method: Place the turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hours. If turkey floats to top, weight it down with a plate and cans to keep it submerged in brine.

To air-dry: After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.

Quick air-dry method: Rinse the brined turkey and pat dry, inside and out. Vertically place tail side down on a rack set inside a roasting pan. Place turkey in front of a small fan set to medium for about 20-30 minutes turn the turkey to dry the opposite side. Finally, place turkey on the rack, breast side up (positioned for roasting). Continue to dry with the fan, turning the turkey around once to dry the opposite end. The turkey can be roasted immediately.

Roasting: Preheat oven to 400°. Spread 2 tablespoons softened butter over skin. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil.

Put the turkey in the oven. To ensure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Return to oven and roast, basting with pan drippings every 20 minutes, using more stock as needed.


Classic Thanksgiving 'Best Way' recipes

23 of 24 Buy Photo Clockwise from center: The Chronicle's Best Way Brined Air-Chilled Turkey Bean Salad, Gingerbread, Pecan, and Cranberry Tart Fall Salad with Pomegranate Vinaigrette Green Beans with Hazelnut, Roasted Brussels Sprouts, Trumpet Mushroom and Persimmon Dressing and Green Beans with Hazelnut, Pancetta and Carmelized Onions. Russell Yip/The Chronicle Show More Show Less

For Thanksgiving tradition is tradition, and at the Food & Wine section, we have favorites that we just can't do without. They're time-tested classics for our Best Ways to roast turkey (we still love brining and air-drying), and prepare gravy, mashed potatoes, pie and more.

You'll also find all of them, plus dozens of other recipes we've developed over the years, online at www.sfgate.com/thanksgiving, along with how-to videos, specialized menus and everything you'll need for a wonderful holiday.

If we're missing something, please let us know. It's never too soon to start planning for next year.

Chronicle Classic: Best Way Brined Air-Chilled Turkey

Several years ago, we roasted nearly 40 turkeys in our test kitchen and found a brined turkey to be the best. In retesting the recipe the last two years, we found it works best when paired with an air-chilled method. Air chilling may take up some space in the refrigerator, and adds an extra day, but it results in concentrated flavor and juicy meat.

1 turkey, about 12 pounds
For the brine:
1 stakan shakar
1 1/2 to 1 3/4 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head garlic, cloves separated, smashed and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (see Note)
For roasting:
2 tablespoons softened butter + butter for basting
1 1/2 teaspoons freshly ground black pepper
1/2 cup chicken stock + more as needed

Instructions: Remove giblet bag and neck from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water. Combine sugar, salt and water in a stockpot. Stir until sugar and salt dissolve. Add remaining brine ingredients.

Ice-chest and bag method: Double-bag two heavy-duty, unscented trash bags (not made of recycled materials) or use a purchased heavy-duty brining bag. Put them in an ice chest that is large enough to hold the turkey. Place the turkey in the bag, and pour in the brine to completely cover the bird. You may not need all the brine. Press out the air if using two bags, close each separately. Keep turkey cold by piling bags of ice over and around the closed bags which will also help keep the turkey submerged. Brine for 12 to 24 hours.

Refrigerator method: Place the turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hours. If turkey floats to top, weight it down with a plate and cans to keep it submerged in brine.

To air-dry: After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.

Quick air-dry method: Rinse the brined turkey and pat dry, inside and out. Vertically place tail side down on a rack set inside a roasting pan. Place turkey in front of a small fan set to medium for about 20-30 minutes turn the turkey to dry the opposite side. Finally, place turkey on the rack, breast side up (positioned for roasting). Continue to dry with the fan, turning the turkey around once to dry the opposite end. The turkey can be roasted immediately.

Roasting: Preheat oven to 400°. Spread 2 tablespoons softened butter over skin. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil.

Put the turkey in the oven. To ensure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Return to oven and roast, basting with pan drippings every 20 minutes, using more stock as needed.


Classic Thanksgiving 'Best Way' recipes

23 of 24 Buy Photo Clockwise from center: The Chronicle's Best Way Brined Air-Chilled Turkey Bean Salad, Gingerbread, Pecan, and Cranberry Tart Fall Salad with Pomegranate Vinaigrette Green Beans with Hazelnut, Roasted Brussels Sprouts, Trumpet Mushroom and Persimmon Dressing and Green Beans with Hazelnut, Pancetta and Carmelized Onions. Russell Yip/The Chronicle Show More Show Less

For Thanksgiving tradition is tradition, and at the Food & Wine section, we have favorites that we just can't do without. They're time-tested classics for our Best Ways to roast turkey (we still love brining and air-drying), and prepare gravy, mashed potatoes, pie and more.

You'll also find all of them, plus dozens of other recipes we've developed over the years, online at www.sfgate.com/thanksgiving, along with how-to videos, specialized menus and everything you'll need for a wonderful holiday.

If we're missing something, please let us know. It's never too soon to start planning for next year.

Chronicle Classic: Best Way Brined Air-Chilled Turkey

Several years ago, we roasted nearly 40 turkeys in our test kitchen and found a brined turkey to be the best. In retesting the recipe the last two years, we found it works best when paired with an air-chilled method. Air chilling may take up some space in the refrigerator, and adds an extra day, but it results in concentrated flavor and juicy meat.

1 turkey, about 12 pounds
For the brine:
1 stakan shakar
1 1/2 to 1 3/4 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head garlic, cloves separated, smashed and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (see Note)
For roasting:
2 tablespoons softened butter + butter for basting
1 1/2 teaspoons freshly ground black pepper
1/2 cup chicken stock + more as needed

Instructions: Remove giblet bag and neck from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water. Combine sugar, salt and water in a stockpot. Stir until sugar and salt dissolve. Add remaining brine ingredients.

Ice-chest and bag method: Double-bag two heavy-duty, unscented trash bags (not made of recycled materials) or use a purchased heavy-duty brining bag. Put them in an ice chest that is large enough to hold the turkey. Place the turkey in the bag, and pour in the brine to completely cover the bird. You may not need all the brine. Press out the air if using two bags, close each separately. Keep turkey cold by piling bags of ice over and around the closed bags which will also help keep the turkey submerged. Brine for 12 to 24 hours.

Refrigerator method: Place the turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hours. If turkey floats to top, weight it down with a plate and cans to keep it submerged in brine.

To air-dry: After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.

Quick air-dry method: Rinse the brined turkey and pat dry, inside and out. Vertically place tail side down on a rack set inside a roasting pan. Place turkey in front of a small fan set to medium for about 20-30 minutes turn the turkey to dry the opposite side. Finally, place turkey on the rack, breast side up (positioned for roasting). Continue to dry with the fan, turning the turkey around once to dry the opposite end. The turkey can be roasted immediately.

Roasting: Preheat oven to 400°. Spread 2 tablespoons softened butter over skin. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil.

Put the turkey in the oven. To ensure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Return to oven and roast, basting with pan drippings every 20 minutes, using more stock as needed.


Videoni tomosha qiling: Самыӣ дорогоӣ ресторан в ТашкентеОдин из любимых ресторанов жены главы Государства (Avgust 2022).