Sunny Anderson's Butterflied Roast Turkey with Easy Orange Spice Rub | The Kitchen | Food Network
Sunny adds a hint of citrus to this brined and butterflied holiday turkey!
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Sunny’s Butterflied Roast Turkey with Easy Orange Spice Rub
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 14 hr 15 min (includes brining and resting times)
Active: 45 min
Yield: 10 servings
Ingredients
Brine:
1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
1 bunch fresh thyme
1 bunch fresh sage
1 orange, halved
Turkey:
One 10- to 14-pound turkey
1 stick (8 tablespoons) unsalted butter, cold, cut into small dice
Olive oil, for drizzling
Rub:
3 tablespoons ground cumin
2 tablespoons hot Hungarian paprika
1 tablespoon chili powder
Zest of 1 orange
Kosher salt and coarsely ground black pepper
Glaze:
3 tablespoons honey
Juice of 1 orange
Garnish:
Orange slices
Fresh sage sprigs
Fresh thyme sprigs
Directions
For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
Preheat the oven to 400 degrees F.
Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.
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Sunny Anderson's Butterflied Roast Turkey with Easy Orange Spice Rub | The Kitchen | Food Network
Beef Shredded Tacos #shorts
????Recipe here:
❂ Ingredients:
4 lb Beef chuck roast, boneless
1 Onion (medium)
4 Jalapeño peppers
4 Tomatoes (medium)
4 Gloves of garlic
2 cup Beef broth
1 cup Orange juice
Fresh Cilantro
Olive oil
1 Lime
Olive oil
Sour Cream
Avocado
Spices:
Salt/Pepper to taste
2 Tbsp chili powder
1 Tbsp Oregano
1 Tsp Coriander ground
1 Tsp Cumin
1/2 Tsp Cayenne pepper
❂ Cooking process:
⁃ Finely chop the peppers, onions, tomatoes, cilantro and garlic. Set aside the onions, tomatoes, peppers, and cilantro for the taco filling in a separate bowl.
⁃ Heat some oil in a large dutch oven. Beef sprinkled with salt and pepper, sear well on both sides until golden brown. Take meat out and put it aside.
⁃ In the same dutch oven add jalapeño peppers, onions, tomatoes, garlic and sauté, after few minutes add spices. Mix well.
⁃ Add beef stock and orange juice. Then put the meat into the sauce.
⁃ Cover with lid and place in 325 oven for 3 – 3 1/2 hours or until the beef is tender enough to shred. The liquid should reduce enough to make a thick sauce.
⁃ Remove the meat from the sauce and place it on a cutting board pr plate. Shred it with two forks.
⁃ Using an immersion blender, blend the cooking liquid in the dutch oven until it is smooth and thickened.
⁃ Pour sauce over meat or place meat into sauce.
⁃ To make tacos, serve the beef with warmed flour or corn tortillas, Pico de Gallo, avocado slices and sour cream, drizzle with lime and sprinkle with cilantro.
⁃ Enjoy! ????????????????
#tacos #taco #tacolover #food #foodporn #foodie #foodblogger #cooking #easyrecipes #easyrecipe #recipe #cookingart #foodart #meatlover #meatlovers #beef
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Learned this Trick in a Restaurant! The Most Delicious Beef Recipes!
This Classic Old-Fashioned Beef Stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully. Try this easy and very delicious dish and let me know in a comment's, How do you like it?. Peace and love ???? Have a delicious day!
0:00 Recipe #1 Learned this trick in a restaurant! The most delicious beef recipe!
INGREDIENTS:
Yield: 4 servings
2 tbsp all-purpose flour
1/2 tsp freshly ground pepper
1 pound / 450g beef stewing meat
2 tbsp Oil
4 tbsp Butter
2 tbsp Red wine vinegar
1 cup Red wine
3 1/2 cups / 830 ml beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion
4 medium carrots
2 large potatoes
2 tsp Salt
Black Pepper
7:20 Recipe #2 The famous French meat recipe that made just in 30 minutes! Easy, quick and delicious!
A quick dinner everyone will love! Juicy strips of beef smothered in a delicious gravy! You can make great food with everyday ingredients even if you're short on time. This is 30 minutes dinner recipe for busy nights! ???? ????
Ingredients:
2 tbsp Olive oil
700g / 1.5lb Boneless Rib Eye Steak
1 large onion
300g / 10oz. mushrooms
2 cups / 500ml beef broth
3 tbsp butter
2 tbsp flour
1 tbsp Dijon mustard
3 tbsp sour cream
Season with salt and black pepper
Chives (optional)
For side it can be noodles of choice, mashed potatoes, cauliflower mash, brown rice or whatever you like ????
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Beef Pot Roast | Goan Beef Roast | Comfort Food
This legendary Roast Beef also known as Beef Pot Roast is seasoned with spices and herbs, making it tender, succulent and packed with flavour. For generations, this Roast Beef / Beef Pot Roast has been loved by one and all in my family. This Roast Beef / Beef Pot Roast makes the perfect comfort food and I hope you enjoy the recipe!
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Ingredients
1.6 kilograms/3.5 pounds Inside Round Beef
For the Marinate
2 tsp Ginger Paste
1 Head of Garlic, Minced
1 tsp Kashmiri Chilli Powder
1 tsp Turmeric Powder
1 tsp Cummin Powder
1 Lemon Juice
Other Ingredients
Salt
Pepper
1 tablespoon Butter
Oil
12 Cloves
8 Cardamoms
3” piece Cinnamon Stick
2 Bay Leaves
4 Kashmiri Chillies
1 Large Onion , finely chopped
3 cups Beef stock
1 cup Port Wine/Red Wine
Veggies
3 Potatoes
4 Carrots
1 Green Sweet Pepper
1 Onion
Method
- Mix all the ingredients for the marinate and set aside
- With a fork pierce the meat on all sides (this will help the meat absorb all the flavours)
- Salt the piece of meat generously and be equally generous with the pepper
- Now apply the marinate on all sides of the piece of meat
- Cover with a plastic wrap and refrigerate overnight for best results
- Once the meat has marinated, remove from the refrigerator and let it come to room temperature
- Scrape out the marinade from the meat and preserve to use later
- In a heated pot add the butter and allow it to melt
- Add some oil to prevent the butter from burning.
- Now sear the piece of meat on all sides to get a nice colour
- Once seared, remove the meat from the pot and set aside
- Add some oil and sort the cloves, cardamom , bay leaves and split kashmiri chillies till they release their fragrance
- Add the chopped onions and saute till the onions get translucent and pick up all the flavour left behind by the meat
- Now add in the marinade that was scraped off the meat earlier
- Allow the marinate and the onions to cook till they release the oil
- To the cooked onion add the beef broth and wine
- Give the mixture a stir so that all the flavours get well incorporated
- Now dunk the seared piece of beef into the gravy and simmer on a medium slow heat.
- Once it simmers, cover the pot and allow to cook for approximately 1 hour 30 minutes turning it once in-between cooking
- Continue to cook until no juices flow out when pricked with a fork
- Remove from the heat and allow the roast to rest
- Once rested, cut into slices and immerse back into the gravy
- Clean, wash, pat dry the potatoes and cut into wedges
- Sprinkle them with salt and shallow fry
- Clean, wash, pat dry the carrots and cut on the diagonal
- Sprinkle with salt and shallow fry
- Wash the green bell pepper and cut into strips and then into smaller pieces
- Cut the onion into chunks and saute with the bell pepper
Plate and Enjoy!
How to make Amazing Pot Roast
Boneless beef chuck roast
Salt pepper onion powder garlic powder herbs de Provence beef bullion
Garlic cloves
Fresh thyme
Potato
Butter nut squash
Onion
Celery
Carrots
Tomato opitional or can chopped tomatoes
Corn starch plus water to make slurrie
1/2 cup red cooking wine
32 oz beef broth
God bless enjoy ????
Five Spice Pot Roast (เนื้ออบผงพะโล้)
THESE ARE INGREDIENTS I USED IN THIS RECIPE. TO WATCH HOW TO MAKE CHINESE FIVE-SPICE POWDER:
1KG CUT OF BEEF (CAN BE CHUCK, BRISKET OR ANY CUTS YOU PREFER)
SALT
PEPPER
3TBSP VEG OIL
350G ONIONS
SOME CHOPPED GARLIC
1 SMALL CUP OF STRONG COFFEE
2 CUPS STOCK
1TBSP KETCHUP
1/2TBSP CHINESE FIVE-SPICE POWDER
SLURRY (SOME WATER + 1TBSP FLOUR)