ALLRECIPES.COM 40 OCT/NOV 2019
ROAST PERUVIAN TURKEY
HANDS-ON 30 MIN TOTAL 4 HR, 30 MIN
SERVES 8 SUBMITTED BY CHEF JOHN
38 REVIEWS
1 (10- to 12-lb.) whole turkey,
neck and giblets removed
For Rub
⅓ cup cumin
⅓ cup soy sauce
⅓ cup white vinegar
¼ cup vegetable oil
9 cloves garlic, peeled
2 Tbsp. paprika
1 ½ Tbsp. black pepper
2 tsp. smoked paprika
2 tsp. dried oregano
For Roasting
1 tsp. kosher salt
1 Tbsp. vegetable oil
2 tsp. water
For Gravy
1 cup crème fraîche
1 cup reduced-sodium chicken broth
1 lime, juiced (2 Tbsp.)
2 jalapeños, stemmed and seeded
½ cup chopped fresh cilantro
¼ tsp. kosher salt
¼ tsp. black pepper
Pinch cayenne pepper
- Pat turkey dry. Loosen skin over each
side of breastbone with a rubber spatula.
Make Rub
- Blend together all rub ingredients in a
blender until a wet paste, about 1 minute.
Set aside ⅓ cup for Step 4. Using a spatula,
work about 2 Tbsp. beneath loosened skin;
brush remaining rub all over turkey. Let
stand at room temperature 1 hour.
Roast Turkey
- Preheat oven to 325°F.
- Put turkey on a rack set in a large
roasting pan. Spread half of reserved wet
rub into cavity, then tie legs together with
kitchen string. Sprinkle with salt. Roast
1 ½ hours. Tent with foil; roast 1 hour more.
- Stir together remaining wet rub, 1 Tbsp.
oil, and the water in a small bowl; brush
over top, legs, and sides of turkey. Remove
string. Continue roasting 15 to 30 minutes,
until an instant-read thermometer inserted
into thickest parts of thighs (do not touch
bone) registers 175°F. Transfer turkey to a
serving platter, reserving drippings in pan,
and let rest 15 to 20 minutes.
Make Gravy
- Blend crème fraîche, broth, lime juice,
jalapeños, and cilantro in a blender until
smooth. Skim off fat from drippings, then
stir in crème fraîche mixture. Transfer pan
to stovetop and heat over medium-high
heat, scraping up browned bits. Bring to
a boil; cook, whisking often, until reduced
by half, about 10 minutes. Stir in salt, black
pepper, and cayenne. Serve with turkey.
armagazine.com/roast-peruvian-turkey
PER SERVING (5 OZ. TURKEY AND 3 TBSP. GRAVY):
534 CAL; 29G FAT (10G SAT); 60G PRO; 6G CARB
(2G FIBER, 1G SUGARS); 1,429MG SODIUM
ROASTED ACORN SQUASH
WITH FARRO STUFFING
HANDS-ON 30 MIN TOTAL 1 HR, 15 MIN
SERVES 6 SUBMITTED BY NICHOLIO
NEW RECIPE GO ONLINE TO RATE & REVIEW
3 acorn squash
3 Tbsp. olive oil
¾ tsp. salt
½ tsp. black pepper
¾ cup pearled farro
2 ¼ cups vegetable broth
4 oz. maitake or other mushrooms,
chopped (1⅓ cups)
1 cup chopped onion
2 Tbsp. Riesling or other dry
white wine (optional)
½ cup dried cranberries
1 sprig fresh thyme
¼ cup chopped pecans, toasted
2 Tbsp. chopped fresh parsley
1 tsp. good-quality balsamic
vinegar or balsamic glaze
- Preheat oven to 350°F.
- Cut each squash in half, slicing through
stem and blossom ends. Remove seeds.
Prick skin with a paring knife. Brush 1 Tbsp.
oil on cut sides and sprinkle with ¼ tsp.
each salt and pepper. Arrange, cut sides
down, on a foil-lined, extra-large baking
sheet. Bake until tender, 45 to 50 minutes.
Reduce oven temperature to 300°F.
- Meanwhile, rinse and drain farro, then
transfer to a saucepan. Stir in broth and
¼ tsp. salt. Bring to a boil over high heat.
Reduce heat to medium-low and simmer,
covered, until tender, about 20 minutes.
Drain any excess broth.
- Heat remaining 2 Tbsp. oil in a large
skillet over medium heat. Add mushrooms
and onion; cook until mushrooms have
softened and onion is translucent, 8 to
10 minutes. Add wine (if using); cook,
stirring, until reduced by half, about
30 seconds. Add cranberries and thyme;
cook, stirring, until cranberries have
plumped, about 4 minutes more. Remove
thyme. Stir in cooked farro, pecans,
and parsley. Heat through. Season with
remaining ¼ tsp. each salt and pepper, and
the balsamic vinegar. Spoon farro mixture
into squash halves. Return to oven to keep
warm until serving.
armagazine.com/roasted-acorn-squash
VEGETARIAN VEGAN
PER SERVING (1 SQUASH HALF AND ½ CUP FILLING):
304 CAL; 10G FAT (1G SAT); 6G PRO; 49G CARB
(6G FIBER, 10G SUGARS); 614MG SODIUM
MAPLE-BRINED PORK LOIN
HANDS-ON 15 MIN TOTAL 9 HR, 50 MIN
SERVES 12 SUBMITTED BY CHEF JOHN
264 REVIEWS
6 cups cold water
½ cup plus ⅓ cup pure maple syrup
⅓ cup plus ½ tsp. kosher salt
¼ cup chopped fresh ginger
5 cloves garlic, crushed
4 ½ tsp. black pepper
1 Tbsp. dried rosemary
¾ tsp. crushed red pepper
1 (4-lb.) natural boneless pork loin
roast (no water solution added)
⅓ cup Dijon mustard
1 Tbsp. vegetable oil
- Stir together water, ½ cup maple syrup,
⅓ cup salt, the ginger, garlic, 4 tsp. black
pepper, the rosemary, and red pepper in
a large bowl until salt dissolves. Trim fat
from pork, then tie with kitchen string at
2-inch intervals. Transfer pork and brine to
a 2-gal. zip-top plastic bag. Seal bag and
chill 8 to 10 hours.
- Preheat oven to 325°F. Stir together
remaining ⅓ cup maple syrup and the
mustard in a small bowl.
- Remove pork and discard brine. Pat
pork dry. Season all over with remaining
½ tsp. each salt and black pepper. Heat oil
in a 12-inch oven-safe skillet over high heat.
Add pork; cook until browned, turning
once, about 8 minutes total.
- Transfer skillet with pork to oven. Roast,
turning over once halfway through, 1¼ to
1 ¾ hours, or until an instant-read meat
thermometer inserted into thickest part
registers 145°F. Brush with 3 Tbsp. syrup
mixture in last 5 to 10 minutes of roasting.
- Transfer pork to a cutting board and
tent with foil. Let stand 10 minutes before
slicing. Serve with remaining maple syrup
mixture. If desired, serve with roasted
mixed vegetables.
armagazine.com/maple-brined-pork-loin
HEALTHY GLUTEN-FREE
PER 4-OZ SERVING: 244 CAL; 10G FAT (3G SAT); 33G
PRO; 7G CARB (0G FIBER, 6G SUGARS); 394MG SODIUM
max the umami
Maitake mushrooms make the squash
stuffing extra special. They’re meaty, crisp,
and rich, but not overpowering. They’re
typically sold in a grapefruit-size cluster.
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