Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 36

Sheet Pan Turkey
MAKES 6 TO 8 SERVINGS

Take the stress out of serving turkey
with this simple sheet pan spin—
which comes together deliciously
in under two hours.

4 large shallots, quartered
1 large white onion, cut into
eighths
1 head garlic, halved crosswise
½ cup unsalted butter, softened
2 tablespoons chopped fresh
oregano
3¼ teaspoons kosher salt, divided
1 tablespoon chopped fresh
rosemary
1 tablespoon chopped fresh
thyme
1 tablespoon ground black
pepper
8 to 10 pounds bone-in turkey
pieces
10 sprigs fresh herbs
2 tablespoons all-purpose flour
12⁄3 cups low-sodium chicken
broth
Garnish: fresh oregano, fresh
rosemary, fresh thyme

1. Preheat oven to 450°. Line a large
   rimmed baking sheet with foil.


2. Place shallots, onion, and garlic
   in an even layer on prepared pan.


3. In a small bowl, stir together
   butter, oregano, 3 teaspoons salt,
   rosemary, thyme, and pepper.
   Spread butter mixture over turkey
   pieces. Place turkey on pan, skin
   side up. Arrange herb sprigs
   around turkey.


4. Bake for 30 minutes. Reduce
   oven temperature to 325°. Baste
   turkey with pan juices, and bake
   until golden brown and a meat
   thermometer inserted in thickest
   portion registers 165° for breast
   pieces, and 170° for thighs, wings,
   and drumsticks, about 15 minutes
   more. Cover with foil, and let rest
   for 20 minutes. Discard herb sprigs.


5. Strain pan drippings, reserving
   2⁄3 cup. Remove garlic from skins;

using the back of a spoon, mash

into a smooth paste.

6. In a small saucepan, whisk
   together reserved 2⁄3 cup drippings
   and flour. Cook over medium
   heat for 3 minutes, whisking
   constantly. Add broth and garlic
   paste; cook, whisking occasionally,
   until thickened, about 15 minutes.
   Stir in remaining ¼ teaspoon
   salt. Serve turkey with gravy and
   onions. Garnish with oregano,
   rosemary, and thyme, if desired.

Brussels Sprouts

and Cranberry Salad

MAKES 6 TO 8 SERVINGS

Salad can be assembled and dressing

made and chilled until ready to serve.

1 pound Brussels sprouts,

trimmed and thinly sliced

½ cup toasted sliced almonds

½ cup dried cranberries

½ cup crumbled feta cheese

4¼ teaspoons apple cider vinegar

4 teaspoons maple syrup

1¼ teaspoons Dijon mustard

¾ teaspoon kosher salt

½ teaspoon ground black pepper

2 tablespoons extra-virgin

olive oil

1. In a large bowl, toss together
   Brussels sprouts, almonds,
   cranberries, and feta.


2. In a small bowl, whisk together
   vinegar, maple syrup, mustard, salt,
   and pepper; slowly whisk in oil until
   smooth. Pour dressing over salad,
   tossing to coat, just before serving.