David and Elaine's Recipes

Servings: 3 or 4
Preheat: 450
Prep Time: 1 hour
Source: Smitten Kitchen Keepers by Deb Perelman

These are not bar chicken wings. They’re not fried until crisp, bathed in butter and hot sauce, and served with blue-cheese dressing, although you can deliver those here any day and we will not leave a single one behind. These are weeknight wings, which, if they’re not a thing yet, I think should be, because, at some point after having kids, I discovered that oven-roasted wings deserved more credit in the Weeknight Greatness category. They’re perfectly sized for small hands. They take on the flavor of whatever you pour over them without requiring brining or an overnight marinade. They’re often done in 35 minutes, but they have enough natural fat in them so they’re forgiving if you distractedly leave them in almost twice as long—they just get more browned and crisp. I love them as lemony as possible, and here, I add the lemon in three ways: in zest, in slices that caramelize in the pan (even the almost black, crispy lemon slices are wildly good here), and in juice at the end. Dijon mustard adds more punch, as do garlic and a lot of black pepper. The sticky juices that collect on the foil are my favorite part. We find these inhalable.

Ingredients: 

3 tbsp (45 g) unsalted butter, melted
1½ tsp smooth Dijon mustard
3 garlic cloves, minced
2 tsp (6 g) kosher salt, plus more to finish
1 tsp freshly ground black pepper
2 lemons (1 whole, for zesting, and 1 thinly sliced)
2 lbs (905 g) chicken wings, cut in half at the joint (wing tips saved for stock), or 1½ lbs (680 g) wingettes, already jointed and wing-tip-free (sometimes sold as “party wings”)

Directions: 

Heat the oven to 450°F (230°C). Coat a 9-by-13-inch baking sheet with nonstick spray. Combine the butter, Dijon mustard, garlic, salt, and pepper. Finely grate the zest of the whole lemon, and add it to the butter mixture. Add the chicken and lemon slices and toss to coat; then spread them evenly in the prepared pan. Season with additional salt and pepper, and roast for 35 minutes, flipping the wings and lemon slices once, at the 20-minute mark, and then back to the first side for the last 5 minutes, or until the wings are a deep golden brown and some of the lemon slices look worrisomely dark. (Do not worry. They are not burned.) You can move the pieces around a bit as you flip them if the edge pieces are picking up color much faster than those in the center.

To serve: Slice the zested lemon in half, and squeeze the juice of one half over the tray; cut the second half into wedges for serving. Eat right away.

Servings: 10 to 14 servings
Preheat: 350
Prep Time: 2 hours
Source: New York Times

Some recipes for mayo-roasted turkey promise extra-juicy results with minimal effort. This one does no such thing. The mayonnaise won’t help the turkey stay juicy: Only salting and resting (a light curing process known colloquially as dry-brining) and carefully monitoring its internal temperature as it roasts will. The mayonnaise will, however, produce a turkey with glistening, burnished, golden-brown skin evenly flavored with herbs, no basting required. The mayo’s viscosity helps it stay in place as it roasts, while the extra protein from egg aids in browning. This recipe will make a little more mayonnaise than you’ll need. Use the excess for leftovers sandwiches, or toss it with roughly chopped vegetables (carrots, broccoli, brussels sprouts, zucchini or squash) before roasting at high heat for 10 to 15 minutes.

Ingredients: 

For the Turkey

1 (10- to 14-pound) whole turkey, backbone removed, neck, giblets and backbone reserved for the gravy (see Tips)
½ cup kosher salt (such as Diamond Crystal) or 6 tablespoons coarse salt (such as Morton’s)
2 celery ribs, diced
1large onion, diced
1 large carrot, diced

For the Herb Mayo (see Tips)
1½ cups mayonnaise (such as Hellmann’s or Best Foods)
1 cup loosely packed fresh parsley leaves, stems reserved
½ cup loosely packed fresh sage leaves, stems reserved
2 tablespoons fresh thyme or oregano leaves, stems reserved
2 scallions, roughly chopped
1 lemon, zested
Kosher salt and freshly ground black pepper

For the Gravy

2 teaspoons neutral oil, such as vegetable, light olive oil or canola
2 celery ribs, roughly chopped
1 large onion, diced
1 large carrot, roughly chopped
Reserved backbone and any neck or giblets from the turkey, roughly chopped
1½ quarts homemade or store-bought low-sodium chicken or turkey stock
Reserved herb stems from the Herb Mayo
2 bay leaves
¼ cup all-purpose flour
4 tablespoons unsalted butter
1 tablespoon soy sauce

Directions: 

Step 1
Dry-brine the turkey: Pat the turkey dry with paper towels. Carefully loosen the skin from the breast of the turkey — going in through the neck may be easier here — until you can slide your hand between the skin and the meat. Season each turkey breast with 1 teaspoon salt, spreading it as evenly as possible with your hands. Sprinkle the remaining salt evenly over every surface of the turkey. Place the turkey skin-side up on a rimmed sheet pan, and refrigerate, uncovered, for 12 to 24 hours.

Step 2
While the turkey dry-brines, make the herb mayo: In a tall container just wide enough to fit the head of a hand blender (or using a regular blender or food processor), combine the mayonnaise with the parsley, sage, thyme or oregano, scallions, lemon zest and 1 tablespoon water. Season generously with salt and pepper. Use the hand blender to blend until it all forms a relatively smooth, pale-green sauce. Transfer to a sealed container until ready to use. You should have about 1¾ cups of herb mayo. (You can make the mayo in advance up to a week and keep it in the fridge.)

Step 3
Roast the turkey: Take the turkey out of the refrigerator to let it rest as the oven heats. Adjust oven rack to lower-middle position and heat the oven to 425 degrees for a 10- to 12-pound bird or 400 degrees for a 12- to 14-pound bird. Line a sheet pan with aluminum foil. Scatter the diced celery, onion and carrot over it. Place a cooling rack directly on top of the vegetables, then place the turkey on top, skin-side down.

Step 4
With your hands, slather ½ cup of the herb-mayo mixture over the exposed side of the turkey, making sure to lightly coat every surface. Flip the turkey skin-side up. Spread the legs out to the sides (they should remain skin-side up) and tuck the wing tips behind the breast. With your hands, spread a couple of tablespoons of the herb mayo between the skin and meat of the breast. Generously slather the rest of the turkey with the herb mayo, getting it into every crack and crevice. (Reserve any remaining herb mayo for your day-after-Thanksgiving sandwiches.)

Step 5
Transfer the turkey to the oven and roast until the breast meat registers 150 degrees at its coolest point (typically the deepest point of the breast next to the breastbone) and the thigh and leg meat register at least 165 degrees at their coolest point (typically the center of the joint between the drumstick and thigh or thigh and hip), 80 to 90 minutes, rotating halfway through. (You may want to start checking the turkey’s internal temperature after about 1 hour.) If any of the skin starts to darken too much during roasting, tent darker areas loosely with aluminum foil. Remove from oven, transfer to a cutting board, and let it rest.

Step 6
While the turkey cooks, make the gravy: Heat the oil in a large saucepan over high until lightly smoking. Add the celery, onion, carrot and turkey parts, and cook, stirring occasionally, until lightly browned, about 15 minutes. Add the stock, herb stems and bay leaves. Bring to a simmer and cook gently until reduced by about half, or until the turkey is done.

Step 7
After removing the turkey from the oven, strain the stock mixture through a fine-mesh strainer into a large bowl. Tilt and strain any collected liquids from the turkey-roasting tray into the same bowl. Discard the vegetables at the bottom of the tray. Skim off and discard most of the excess fat from the liquid.

Step 8
Heat the flour and butter in a medium saucepan over medium, stirring constantly with a whisk until the mixture is golden brown. Ladle the stock mixture into the saucepan, about a ½ cup at a time, whisking until smooth after each addition. Once all the stock is added, bring the gravy to a simmer until your desired consistency, stir in the soy sauce and season to taste with salt and pepper.

Step 9
Carve and serve the turkey with the gravy.

Servings: 6
Preheat: 
Prep Time: 1 hour
Source: New York Times

This mellow, velvety soup filled with barley and vegetables is a perfect place for your leftover Thanksgiving turkey. Adapted from Cristiana N. de Carvalho of Massachusetts, it’s savory, herby and very warming on a cold winter evening. If you want to make your own stock from the turkey bones, the soup will be even richer. But store-bought stock works just as well and makes this straightforward recipe quick to put together. Brown rice makes an excellent barley substitute, though you may have to add a few minutes to the cooking time. —Melissa Clark

Ingredients: 

3 tablespoons unsalted butter or extra-virgin olive oil
2 medium carrots, peeled and sliced into ½-inch coins
2 celery stalks, thinly sliced
1 medium yellow onion, finely diced
3 garlic cloves, minced or finely grated
2 teaspoons finely chopped fresh sage leaves
2 teaspoons fine salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
¼ teaspoon freshly grated nutmeg
4 thyme sprigs
4 parsley sprigs, plus 1 cup coarsely chopped parsley leaves and tender stems, plus more for garnish
1 bay leaf
2 quarts turkey or chicken stock, preferably homemade
¾ cup pearled barley
2 to 3 cups shredded or chopped leftover turkey
1 lemon, halved

Directions: 

Step 1
In a large soup pot over medium-high, melt butter, or heat the oil until shimmering. Add carrot, celery and onion, and cook, stirring occasionally, until lightly browned at the edges, 7 to 10 minutes. Stir in garlic and sage, and sauté for a minute, until fragrant. Stir in salt, pepper, nutmeg and cayenne.

Step 2
Tie the thyme and parsley sprigs and the bay leaf together with a piece of kitchen twine to make a bouquet garni and add to the pot (or just throw the herbs directly into the pot; you’ll just have to fish them out later).

Step 3
Add stock and barley and bring to a boil. Reduce to a simmer and cook until barley is almost done, about 30 minutes. Add turkey and cook until barley is tender, about 10 to 15 minutes longer.

Step 4
Remove from heat and remove the bouquet garni or herbs. Squeeze the juice from half a lemon into the soup, and stir in chopped parsley. Taste and add more salt, pepper and lemon juice, if you like. Cut the remaining lemon half into wedges. Garnish soup with more parsley, and serve with lemon wedges.