Text 4554, 98 rader
Skriven 2006-08-19 15:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Cook Books
==================
 -=> Quoting Hap Newsom to Jim Weller <=-

 ->       Title: Sb Grilled Rosemary Steak

 HN> And this is another of our favorites...we have a big rosemary bush
 HN> growing on the patio!

Does it overwinter outside? We grow it every spring in a windowbox as an
annual. We start over every year with a box of hot house grown mixed
herbs from a garden centre. Only mint and chives will survive here
outdoors over winter.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Tea Brined Turkey With Tea-And-Lemon Gravy
Categories: Turkey, Grill, Herb
  Servings: 16

      5    lemons, divided
     18    Earl Grey tea bags
     11    4-inch-long rosemary sprigs,
    divided
      2 c  coarse kosher salt
  1 1/2 c  (packed) golden brown sugar
    1/2 c  fresh lemon juice
     12 c  ice cubes
      2    turkey-size oven-roasting
    bags
      1    22-pound turkey; neck, heart
    and gizzard reserved for
    gravy
      1    12 3/4x9x2-inch disposable
    aluminum pan
      1    celery stalk, cut crosswise
    into 3-inch pieces
      1 md onion, quartered
    1/4 c  olive oil
    Tea-and-Lemon Gravy

For best flavor and moist, juicy meat, brine the turkey for 36 to 48
hours. If you are planning to brine it in a cooler, plan on needing
extra ice. Kosher salt is preferred in most brine recipes for its pure
flavor and because it dissolves quickly.

Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using
vegetable peeler, remove peel from 3 lemons (yellow part only). Add
peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove
tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice.
Cool to lukewarm. Add ice to reduce temperature to below 450 F.

Place 1 roasting bag inside the second, forming 2 layers. Place inside
large pot. Place turkey in roasting bags, breast side down. Pour brine
over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate
36 to 48 hours. Or, place bags into large cooler, pour brine over
turkey, and tie bags securely. Pour ice over and around turkey in bags.
Place lid securely on cooler. Check twice a day to ensure that turkey is
covered with ice (some ice will melt).

Remove top rack from grill. Place disposable aluminum baking pan in
center of barbecue (if using 2-burner gas grill, place pan on 1 side of
grill; if using 3-burner grill, place pan over center burner). Prepare
barbecue (medium-low heat). If using charcoal grill, arrange coals on
each side of aluminum baking pan, dividing equally. (You will need to
add about 6 briquettes to each side of aluminum pan every 30 minutes to
maintain temperature while cooking turkey.) If using 3-burner gas grill,
light burner(s) on left and right, leaving center burner(s) off. If
using 2-burner gas grill, light burner on side opposite disposable pan.
Insert instant-read thermometer into top vent of grill. Maintain
temperature at around 350 F.

Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over
with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and
onion. Tie legs together. Brush turkey all over with oil.

Place turkey directly on grill above aluminum pan. Close grill. Adjust
temperature to maintain 350 F. Roast turkey until thermometer inserted
into thickest part of thigh registers 175 F, about 3 hours. Transfer
turkey to platter. Tent with foil. Allow to rest 30 minutes before
carving (internal temperature will rise 5 to 10 degrees). Serve with
gravy.

Source: Bon Appetit

From: Joe To: Foodwine

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... It is horrible to have lawn clippings in desserts. Lobby against herbs
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