Showing posts with label turkey wings. Show all posts
Showing posts with label turkey wings. Show all posts

Tuesday, March 18, 2014

How to Make My Favorite Retro Diner Sandwich by Cleo Coyle

Prices at the deli counter have been giving my husband and I sticker shock for some time now. If you’re making lunch for one or two, the prices are tolerable. But if you’re buying for an entire family or a hungry group, be prepared to take out a second mortgage to pay the bill. 

Here in New York City, premium turkey breast is $8.00 (and more) a pound. We prefer to roast our own turkey sandwich meat for a fraction of that price, and we seldom fuss with a big bird. We simply use a small (6 to 7 pound) turkey breast. 

So here’s a simple recipe for buffet-style turkey. You can use it for a traditional meat-and-potatoes main meal or sandwich-slicing (or both)...





Cleo Coyle's husband is also
her partner in crime-writing.
Together they write
The Coffeehouse
Mysteries
Cleo Coyle’s 
Retro Deli-style
Roast Turkey


This small, all-white meat turkey breast tastes better than anything you can get at the deli counter. It's perfect for making our favorite retro diner sandwich, too, an open-faced turkey with mashed potatoes.

Our secret ingredient is a pair of turkey wings (or even two pairs). Small turkey breasts usually come without wings, but we buy them separately for roasting right along with the bird. The wings render plenty of extra juices for making the rich gravy. See the gravy recipe below this one, and... 

Eat with joy!
~ Cleo

Ingredients

6 to 8 pound turkey breast

+ 2 to 4 turkey wings
   (optional, for extra gravy juices)

3/4 stick (6 T) softened butter

1 teaspoon Bell Seasoning

1 teaspoon Poultry Seasoning

½ teaspoon white pepper

½ teaspoon Smokehouse Pepper

½ teaspoon ground sage

½ teaspoon Kosher salt


1 tablespoon cooking oil or cooking spray




A NOTE ABOUT SMALL TURKEY BREASTS:

Above is a standard (wingless) turkey breast of about 7 pounds. Depending on the area where you live, you will either find these in your grocery store or something called "Hotel-Style Breasts," which are sold mainly in the Northeast. The Hotel-Style Breasts are perfect for a buffet. They are generally larger than a regular turkey breast (closer to 10 pounds instead of 4-8), and they have the wings attached. Like the big (15 to 35 pound) turkeys, many brands of Hotel-Style Turkey include a packet of giblets. Small turkey breasts like the one above do not include giblets.


Directions

Step 1—Prep the slurry: First preheat your oven to 350 degrees F. When the butter is soft, place it in a bowl and add your Bell Seasoning, Poultry Seasoning, white pepper, Smokehouse Pepper, ground sage, and Kosher salt. Blend everything well with a fork until you have a beautiful green slurry. Wash the turkey breast and pat dry. If using wings, remove the wing tips, wash, and pat dry.


Step 2—Prep the bird: Line a shallow baking or roasting pan with aluminum foil. Grease the rack that sits on top. Place the turkey on the rack, and (if using) position wings on either side of the breast. Slather the breast with the slurry you made in Step 1. Massage the slurry under the skin to impart the flavor into the meat. 

You can coat the wings with the slurry, as well. Or simply salt and pepper the wings instead since you're cooking these wings for their juices rather than their meat. 


The wings in my photo above are not attached.
Most small turkey breasts come without wings.
Marc and I like to buy the wings separately and
roast them with the turkey for extra pan juices.

We often roast a second pair
of wings in a separate pan.

Step 3—Roast and cool: Roast the breast, uncovered, according to package instructions, or about 20 minutes per pound. During the last hour, baste the meat in its own juices every fifteen minutes or so. When the meat reaches a temperature of 165 degrees F, remove from oven, tent loosely with foil, and let sit for AT LEAST 30 MINUTES before slicing. Trust me on this! The resting period will keep your turkey nice and moist. If you slice it too soon after removing it from the oven, the juices will run out and the turkey meat will taste dry. 


Amazing pan juices
come from the wings.
 



Cleo's Favorite Retro Diner Sandwich...

Open-Faced Turkey
with Mashed Potatoes
and Gravy!


For a single serving...

A few juicy slices of freshly roasted turkey

A hearty scoop of mashed potatoes

2 slices of white bread (yes, it has to be white!)

Plenty of gravy (recipe below)

While the turkey is cooling, make mashed potatoes and gravy. Most home cooks have their favorite way to make mashed potatoes. If you feel adventurous, you can try my healthier potato, garlic, and carrot mash. It's absolutely delicious and very easy to make. Get the recipe here.

Good gravy and lots of it is the key to this deli-classic...



Cleo's
Turkey Gravy


Makes about 1 ½ cups

Ingredients:


2 cups pan drippings
  (or enough chicken stock to make 2 cups)

2 Tablespoons Wondra flour

Salt and pepper to taste

Directions:

Step 1—Make a roux: While the turkey is cooling, pour off the pan drippings and let them cool. Skim off two tablespoons of fat from these drippings and warm this small amount of fat in a saucepan over medium-low heat. Stir in the flour until the mixture thickens. You’ve just created a roux. Now gently cook until the roux turns slightly brown (1-3 minutes).

Step 2—Finish the gravy: Measure your remaining pan drippings. If you have less than 2 cups, pour in enough chicken stock to make the full two. Whisk these two cups of drippings (and/or stock) into the roux that you made in Step 1. Heat the mixture to a boil, stirring constantly. Lower the heat but continue to stir and let the gravy simmer until it thickens and the flour cooks (4 to 5 minutes). The key here--
to prevent the gravy from breaking--really is stirring! Add salt and pepper to taste, serve hot, and...






Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 





Now a National
Bestseller in Hardcover

A Coffeehouse Mystery 

*Starred Review* -Kirkus

"Top Pick"  -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly



See the book's
Recipe Guide
by clicking here.



* * * 


Coffeehouse Mystery
Free Title Checklist
(with mini plot summaries)


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 


* * * 


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