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How to Cook Turkey – NYT Cooking

Of course when you think of Thanksgiving, you immediately think of the turkey. The turkey is going to be the center of your meal and you want to do all you can to make sure it comes out perfectly. There are lots of different techniques you can try or you can just try the standard classic way of roasting a turkey. New York Times Cooking has put together everything you need to know about your turkey, from what to buy, how to prepare, recipes, tips, techniques for carving and much more so you can be the expert this Thanksgiving. Check it out!

 

Source: How to Cook Turkey – NYT Cooking

 

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One More Easy Turkey Recipe Before Thanksgiving – Simple Roast Turkey

Okay, there is still plenty of time left if you haven’t really decided want you want to do with your turkey on Thanksgiving. It’s only Monday, so you still have time to do some kind of brining if that is what you want to do. I made another turkey this past weekend to try out a dry brine method that I saw from The New York Times and Melissa Clark recently because I wanted to see if it made any difference in the bird. If it seems like I have made a lot of  turkey the last few weeks, well I have. I wanted to try some things out to give people some options and see how things work and since I wasn’t cooking Thanksgiving dinner this year myself, it seemed like a good idea. I even have 1 turkey left to cook, but my family is getting kind of tired of eating turkey at this point so I might hold on to that one until we get closer to Christmas. In the meantime, here is a very simple dry brine recipe that adds some great flavor to the turkey.

Simple Roast Turkey

1 turkey, 10 to 12 pounds

Coarse kosher salt

1 tablespoon black pepper

1 lemon, zested and quartered

1 bunch fresh thyme or rosemary

1 bunch fresh sage

12 garlic cloves, smashed and peeled

1 bottle hard cider (12 ounces)

Dry white wine or water, as needed

2 onions, peeled and quartered

3 bay leaves

Olive oil or melted butter, as needed

Remove any giblets from the cavity and reserve for stock or gravy. Pat the turkey and the turkey neck dry with paper towels; rub the turkey all over with 1/2 teaspoon of kosher salt per 1 pound of turkey, the pepper and the lemon zest, including the neck. Transfer the turkey to a 2-gallon or larger resealable plastic bag. Tuck the herbs and 6 garlic cloves inside the bag. Seal and refrigerate the turkey on a small baking sheet or wrapped in another plastic bag for at least 1 day and up to 3 days, turning the bird over every day or after 12 hours if brining for only 1 day.

Remove the turkey from the bag and pat it dry with paper towels. Place the turkey, uncovered, back on the baking sheet. Return it to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin. This will help to crisp the skin while it is cooking.

When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat the oven to 450 degrees. In the bottom of a large roasting pan, add the hard cider and enough wine or water to fill the pan to 1/4-inch depth. Add half of the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onions and the lemon quarters into the turkey cavity. Brush the turkey generously with olive oil or melted butter.

Place the turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer the pan to the oven and roast for 30 minutes. Cover the breast with aluminum foil. Reduce the oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, about 1 1/2 to 2 hours more. Transfer the turkey to a cutting board to rest for at least 30 minutes before carving.

A couple of things about roasting turkey. Though you have probably heard it a thousand times by now from every cooking show, magazine and blog out there, brining isn’t a necessity when cooking turkey; it does seem to help as far as flavor and the skin itself, but the only real key to having moist turkey is removing the turkey from the oven when it is the right temperature. Don’t go by those little buttons that pop up on the turkey; they are often set to pop when the internal temperature is already high, sometimes 180 degrees, and the bird will continue to cook as it rests outside the oven, leaving you with dry turkey. Invest the money in a thermometer and insert it into the thigh to check the temperature. When it is at 165, pull the turkey out and LET IT REST. Don’t carve it right away; it won’t be ready, you’ll lose all the liquid that needs to re-distribute while the bird rests, and you will end up with dry meat.

If you don’t have a roasting rack to put the turkey on, you can make something of your own to get the turkey up out of the liquid so it browns all over. Form a solid ring out of aluminum foil to place under the turkey to lift it out of the liquid. That is what I did with this bird since I wanted to use one of those disposable pans this time and my rack did not fit in the pan. It worked out really well and it is easy to do.

The dry brine in this recipe really seemed to add some flavor and I did like the combination of the cider and the aromatics. It helped to create some very tasty gravy for the meal. This is one of the easiest turkey recipes I have come across and one of the most effective. If you are making a larger bird, the New York Times does have a scale so you can adjust the herbs and seasonings and cooking time of your bird accordingly. You can check it out here if you wish. I would use this recipe if you want to do things easily for yourself and have great tasting turkey.

That’s all I have for today. I still have a couple of more side dishes to share before Thanksgiving, so check back for those. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on November 25, 2013 in Cooking, Dinner, Holidays, Poultry, Turkey

 

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The Perfect Roast Turkey? It Seems Pretty Darn Close

It seems like there are dozens of different ways to make your Thanksgiving turkey and hundreds of different recipes out there to suit whatever need, ingredients or things you may want to try when it comes to the turkey. For me, roasting a turkey doesn’t get much better. Since I am not hosting Thanksgiving this year, Michelle decided she would like to have a turkey dinner to help celebrate her birthday this past weekend. Now I didn’t really need a recipe to make the turkey, but I came across this method from Saveur Magazine that professed to make the perfect roast turkey, so I figured I would give it a try to see how it worked out.

Perfect Roast Turkey and Gravy

1 13-14 pound fresh turkey

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 1/2 cups homemade chicken or turkey broth

3/4 cup dry white wine or dry vermouth

2 tablespoons brandy

4 tablespoons fat from the roasting liquid or butter

1/3 cup all-purpose flour

4 cups warm turkey or chicken broth

Remove the giblets from the turkey and refrigerate them for a later use. Pat the turkey dry with paper towels. Sprinkle the kosher salt and black pepper liberally all over the turkey, spreading a little in the turkey cavity and being sure to season the back, breasts and thighs. Arrange the turkey on a wire rack over a rimmed baking sheet and refrigerate, uncovered (this will help to dry out the skin, giving you a crisper skin during the roasting) for one to two days.

Remove the turkey from the refrigerator about two hours before roasting to take the chill off the bird. This will help it to cook more evenly. Heat the oven to 450 degrees. Tuck the turkey wings behind the neck and tie the tips of the drumsticks together with kitchen twine. Arrange the turkey breast side up on a rack set in a sturdy roasting pan. Pour 1 1/2 cups of the turkey or chicken broth into the bottom of the pan and slide the turkey into the oven, immediately lowering the heat to 350 degrees. Let the turkey roast for 2 1/2 to 3 hours total, rotating the pan after about 1 1/4 hours. Meanwhile, combine the remaining broth with the giblets in a saucepan over medium heat. Simmer gently, partially covered, until the giblets are tender, about 45 minutes. Remove the giblets, saving them to add to the gravy later, and keep the broth warm.

Baste the turkey by spooning pan drippings over the breasts every 45 minutes. If you notice the breasts or drumsticks getting too dark, cover them loosely with aluminum foil during the last 30 to 45 minutes of roasting. The turkey should cook at a rate of about 13 minutes per pound. To check the doneness, pierce the meaty part of thigh with a sharp knife and check that the juices run mostly clear with only a trace of pink. Don’t wait for them to become perfectly clear; this may br a sign that the turkey is already overdone. To double-check yourself, insert an instant-read thermometer into the thigh, being careful not to hit the bone; it should read 170 degrees.

When the turkey is done, grab both sides of the roasting rack with oven mitts to lift and tilt the turkey and let the juices pour from the cavity into the pan. Set the turkey aside, tenting it very loosely with foil, to rest for at least 30 minutes while you make the gravy. Pour all the liquid from the roasting pan into a heatproof bowl or 1-quart measuring cup and set it aside. Set the roasting pan over 2 burners at medium-high heat and add the white wine or vermouth and the brandy. Bring to a boil, scraping with a wooden spoon to dissolve any cooked-on bits and return the reserved liquid to the roasting pan. Boil, stirring often, until the liquid is reduced to nearly half, about 8 minutes. Turn off the heat and set aside.

Once the liquid from the roasting pan has settled, spoon off and transfer the surface fat to a medium saucepan to make a roux for your gravy. If you can get 4 tablespoons of fat from the surface, use that; if not, you can make up the difference by using some butter. Heat the fat over medium-low heat and whisk in 1/3 cup of flour until it is smooth. Cook for about 4 minutes, until the roux is a light amber color, and then gradually whisk in the reserved pan drippings. Bring the mixture to a simmer and slowly whisk in 4 cups of the warmed broth. Let the gravy simmer and thicken, whisking occasionally, for about 15 minutes (or longer if you want a thicker gravy). For a hearty giblet gravy, finely chop the neck meat along with the gizzard and the heart and stir it into the finished gravy. Season the gravy with salt and pepper to taste and keep the gravy warm while you carve the turkey.

I don’t know if this is the perfect roast turkey, but I have to say if it isn’t it’s pretty darn close. I had never salted the turkey like this before, but it did seem to help the bird when it came to retaining moisture and juice and it wasn’t too salty, though we did find that you don’t really need to add much salt, if any at all, to the gravy because the pan drippings had plenty. The bird was perfectly browned and moist and the gravy was wonderful. Saveur does provide a method for making your own turkey broth ahead of time using turkey parts that you can buy, but I didn’t do this and just used chicken stock that I had instead and I think it turned out fine. I think you could certainly substitute store-bought chicken or turkey broth to save you some time if you don’t want to make your own turkey broth.

That’s all I have for today. I have lots of other recipes that are perfect for Thanksgiving as I made a lot of side dishes to go along with this turkey, so check back all week for some great ideas on ways to make turnip casserole, Brussels sprouts, maple glazed carrots, sausage, apple and sage stuffing, creamed pearl onions, some great appetizers like broccoli dip in a bowl and meatball sliders and a lemon layer cake I made for dessert. Check back and see what comes up next. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 11, 2013 in Cooking, Dinner, Gravy, Holidays, Poultry, Turkey

 

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Thanksgiving Dry Run

So I did a test dinner tonight that will be a lot like what I will make on Thanksgiving Day for dinner. I have to admit, I was a little skeptical about how well this recipe would go. It is one I picked up from America’s Test Kitchen on a braised turkey with gravy. The trick in this one is that you butcher the chicken so you are cooking all the parts. They also recommend brining the turkey. Now I have heard both sides of the argument on this one and I am still not sure which would be best. I know that brining does help to keep things moist, but if you are like me, you may not have the room in your refrigerator for a tub to brine a whole turkey in, so I skipped the brining process. Everything turned out really well without it so I think you can get away with not doing it.

Braised Turkey with Gravy

Salt and Pepper

1 cup sugar

1 (5-7 pound) whole bone-in turkey breast, trimmed

4 pounds turkey drumsticks and thighs, trimmed

3 onions, chopped

3 celery ribs, chopped

2 carrots, peeled and chopped

6 garlic cloves, peeled and crushed

2 bay leaves

6 sprigs fresh thyme

6 sprigs fresh parsley

1/2 ounce dried porcini mushrooms, rinsed

4 tablespoons butter, melted

4 cups chicken broth

1 cup dry wine

Gravy

3 tablespoons all-purpose flour

Salt and pepper

For the Turkey: Dissolve 1 cup of salt and the sugar in 2 gallons of cold water in a large container. Submerge the turkey pieces in brine, cover, and refrigerate for 3 to 6 hours.

Adjust an oven rack to the lower-middle position and heat the oven to 500 degrees. Remove the turkey from the brine and pat it dry with paper towels. Toss the onions,celery, carrots, garlic, bay leaves, thyme, parsley, porcini mushrooms and 2 tablespoons of butter in a large roasting pan; arrange everything in an even layer. Brush the turkey pieces with the remaining 2 tablespoons of butter and season with pepper. Place the turkey pieces, skin side up, over the vegetables, leaving at least 1/4 inch between the pieces. Roast until the skin is lightly browned, about 20 minutes.

Remove the pan from the oven and reduce the temperature to 325 degrees. Pour the broth and wine around the turkey pieces (it should come about three-quarters of the way up the legs and thighs). Place a sheet of parchment paper over the turkey pieces. Cover the roasting pan tightly with aluminum foil. Return the covered roasting pan to the oven and cook until the breasts register 160 degrees and thighs register 175 degrees, 1 3/4 to 2 1/4 hours. Transfer the turkey to a cutting board, tent loosely with foil, and let rest for 20 minutes.

For the Gravy: Strain the vegetables and liquid from the roasting pan through a fine-mesh strainer set in a large bowl. Press the solids with the back of a spatula to extract as much liquid as possible. Discard the vegetables. Transfer the liquid to a fat separator; allow it to settle for 5 minutes. Reserve 3 tablespoons of fat and measure out 3 cups of braising liquid.

Heat the reserved fat in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, until the flour is a dark golden brown and fragrant, about 5 minutes. Whisk in 3 cups of braising liquid and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the gravy is thick and reduced to 2 cups, 15 to 20 minutes. Remove the gravy from the heat and season with salt and pepper to taste.

I’ll be honest- butchering the turkey was no easy feat, even with poultry shears and a good sharp knife. If you could get it butchered before you even bring it home, that would be ideal. If not, it took me about 20 minutes to do it. I didn’t think that was too bad, considering I had never done that with a turkey before. I think the results are well worth the work that goes into it. The turkey came out done perfectly. It was very moist and the skin was nice and crispy. I took the foil off for the last 10 minutes or so to crisp up the skin and it was great. It also made carving easy since all the parts were removed already.

There’s a stuffing recipe that goes along with this recipe so you can make use of the turkey wings (thought I forgot about them, didn’t you?). This recipe is designed to make stuffing for 10-12 people, so if you have a smaller group coming, cut the recipe down appropriately. I cut in half for today since they were only 5 of us for dinner and it was the perfect amount with just a bit left over.

Bread Stuffing with Sausage, Dried Cherries and Pecans

2 pounds hearty white sandwich bread (20 to 22 slices) cut into 1/2-inch cubes (I actually used a large loaf of french bread instead, and it came out fine, so use whatever bread you like)

3 pounds turkey wings, divided at the joints

2 teaspoons vegetable oil

1 pound pork sausage

4 tablespoons butter, plus extra for the baking dish

1 large onion, chopped fine

3 celery ribs, chopped fine

2 teaspoons salt

2 tablespoons minced fresh thyme leaves

2 tablespoons minced fresh sage leaves

1 teaspoon ground black pepper

2 1/2 cups chicken broth

3 large eggs

1 cup dried cherries

1 cup pecan halves, toasted and chopped fine

Adjust oven racks to upper-middle and lower middle positions and heat the oven to 250 degrees. Spread the bread cubes in an even layer on 2 rimmed baking sheets. Bake until the edges have dried but centers are slightly moist, 45 to 60 minutes, stirring several times during baking. (You can toast the bread up to 1 day in advance.) Transfer the cubes to a large bowl and increase the oven temperature to 375 degrees.

Use the tip of a paring knife to poke 10 to 15 holes in each wing segment. heat the oil in a large skillet over medium-high heat until it begins to shimmer. Add the wings in a single layer and cook until golden brown, 4 to 6 minutes. Flip the wings and continue to cook until golden brown on the second side, 4 to 6 minutes longer. Transfer the wings to a medium bowl and set aside.

Return the skillet to medium-high heat and add the sausage; cook, breaking the sausage into 1/2-inch pieces with a wooden spoon, until browned, 5 to 7 minutes. Transfer the sausage to a paper towel-lined plate, leaving the rendered fat in the skillet.

Heat the butter with the rendered fat in the skillet over medium heat. When the foaming subsides, add the onion, celery, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables are softened but not browned, 7 to 9 minutes. Add the thyme, sage, and pepper; cook until fragrant, about 30 seconds. Add 1 cup of broth and bring to a simmer, using a wooden spoon to scrape browned bits from the bottom of the pan. Add the vegetable mixture to the bowl with the dried bread and toss to combine.

Grease a 13 by 9-inch baking dish with butter. In a medium bowl, whisk the eggs, remaining 1 1/2 cups of broth, the remaining 1 1/2 teaspoons of salt and any accumulated juices from the wings until combined. Add the egg/broth mixture, cherries, pecans and sausage to the bread mixture and gently toss to combine; transfer to the greased baking dish. Arrange the wings on top of the stuffing, cover tightly with aluminum foil, and place the baking dish on a rimmed baking sheet.

Bake on the lower-middle rack until the thickest part of the wings registers 175 degrees on an instant-read thermometer, 60 to 75 minutes. Remove the foil and transfer the wings to a dinner plate to reserve for another use. Using a fork, gently fluff the stuffing. Let it rest 5 minutes before serving.

The stuffing was great! I think putting the wings on the top was a great idea and added some turkey flavor to the stuffing. The dried cherries add just the amount of tartness to the dish and they rehydrate a bit with the broth while cooking.

I served the meal with mashed turnips and boiled potatoes, but on Thanksgiving I will be making mashed potatoes, sweet potato casserole, green bean casserole and cranberry sauce. We’ll also be starting the meal off with a butternut squash soup. I’ll be posting the recipes for the butternut squash soup, sweet potato casserole and green bean casserole over the next few days if you want to check them out.

I also made a triple berry pie for dessert, which I have posted on here before. This time I used only frozen berries, but it turned out just as well if you want to try it that way.

I hope everyone has great plans for their Thanksgiving. I’ll be posting more recipes and I promise to take pictures of everything on Thursday while I am cooking (I am very bad about remembering to do that, I apologize). Until next time, enjoy your evening and enjoy your meal.

 
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Posted by on November 18, 2012 in Cooking, Dessert, Dinner, Gravy, Holidays, Pie, Side Dishes, Turkey

 

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Why Are You Roasting Turkey Today? Because It Tastes Good, That’s Why!

I do seem to pick odd times to make turkey. I think a lot of people think of it as a Fall meal, but we love turkey in our house and it’s great anytime. I made a turkey breast a few weeks ago, and I have found them on sale recently, so I haven’t been able to resist buying them. This recipe is another roasting recipe, though you could probably do this one on the grill instead if you wanted to. This is a great one pot meal with the turkey, potatoes and vegetables all in one pan.

Roast Turkey Breast With Glazed Vegetables

2 tablespoons extra virgin olive oil

1 tablespoon honey

1 pound sweet potatoes, halved or quartered if large

1 pound small parsnips, peeled and halved

1 bulb fennel, thinly sliced, plus 2 tablespoons chopped fronds

1 large red onion, cut into 8 wedges

1/2 cup dried apricots

2 to 3 springs rosemary, plus 1/2 teaspoon chopped rosemary leaves

Salt and freshly ground black pepper

1 small clove garlic, minced

Grated zest and juice of 1/2 lemon

1 skin-on, bone in turkey breast half (3 to 4 pounds)

Preheat the oven to 375 degrees. Whisk 1 tablespoon of the olive oil, the honey and 2 tablespoons of water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 a teaspoon each of salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables are soft, about 30 minutes, stirring once.

Meanwhile, mix the remaining 1 tablespoon of olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.

Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees, 1 hour to 1 hour, 15 minutes (Cover with foil if the skin gets too dark.) Transfer the turkey to a cutting board and let rest for 20 minutes.

Toss the roasted vegetables with lemon juice and the fennel fronds. Slice the turkey and serve with the vegetables.

A few quick notes on what I did when cooking this recipe. The turkey breast I had was only 1 1/2 pounds, so I cut the recipe in half. Also, I replaced the rosemary with parsley (Michelle doesn’t care for rosemary) and I didn’t use the fennel at all (too expensive in the store and we aren’t big fans of it anyway). The remainder of the recipe stayed the same.

I love the way the turkey came out and the fact that the whole meal was done in one pan made for easy clean up. Nothing is better than nice and simple, especially on a warm day.

A quick and easy meal and recipe for today. I still have some chicken to use for tomorrow, I just haven’t decided how to use it yet. We’ll have to see what I can come up with. Enjoy the rest of your day and enjoy your meal!

 
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Posted by on July 12, 2012 in Cooking, Dinner, Poultry, Turkey, Vegetables

 

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A Nice Hot Day Seems Like a Good One For… Turkey??

I had actually planned to make a roast beef dinner tonight, but decided I wanted to slow roast it so it is covered in salt right now in the fridge for tomorrow’s dinner. So that left me to change things around again, which is kind of business as usual in this house anyway. I had bought a bone-in turkey breast at the store this weekend and hasn’t decided whether to freeze it or not, but it seemed like a good night to make it. It was a really good deal for a 3 pound turkey breast for under $3.00, and we’ll get several meals out of it. So tonight was Roasted Turkey Breast with Sage and Cayenne, Pan Roasted Asparagus and Mashed Potatoes.

Roasted Turkey Breast with Sage and Cayenne

1 6 pound bone-in turkey breast (I only had a 3 pound, so I cut the recipe in half)

1 tablespoon salt

1 tablespoon dried rubbed sage

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon Hungarian sweet paprika

Place the turkey breast, skin side up, on a rack set inside a rimmed baking sheet or roasting pan. Combine the salt, sage, cayenne, cumin, and paprika in a small bowl. Rub the spice mix all over the turkey skin and let the turkey stand at room temperature for 1 hour.

Arrange a rack in the center of the oven and pre-heat the oven to 500 degrees. Roast the turkey for 25 minutes. Reduce the heat to 375 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the breast registers 155-160 degrees, about 50 minutes longer. transfer the pan to a wire rack and let the turkey rest for at least 20 minutes before carving.

A 90 degree day may not have been the best day to do this, but it came out really well and the crispy skin tasted great. I had also bought some asparagus this weekend (also on sale) so I decided to make that tonight as well, using a pan roasting method that I had seen in Cook’s Illustrated. Use thicker asparagus for this recipe as I think thinner spears may tend to burn or overcook.

Pan Roasted Asparagus with Toasted Garlic and Parmesan

1 tablespoon olive oil

2 medium garlic cloves, sliced thin

1 tablespoon butter

1 pound thick asparagus spears, ends trimmed

Salt and black pepper

1 tablespoon grated Parmesan cheese

1/2 lemon (optional)

Heat the olive oil and sliced garlic in a large skillet over medium heat; cook, stirring occasionally, until the garlic is crisp and golden but not dark brown, about 5 minutes. Using a slotted spoon, transfer the garlic to a paper towel-lined plate.

Add the butter to the oil in the skillet. When the butter has melted, add half the asparagus to the skillet with the tips pointed in one direction; add the remaining spears with the tips pointed in the opposite direction. Using tongs, distribute the spears in an even layer (the spears will not quite fit into a single layer); cover and cook until the asparagus is bright green and still crisp, about 5 minutes.

Uncover the pan and increase the heat to high; season the asparagus with salt and pepper. Cook until the spears are tender and well browned along one side, about 5 to 7 minutes, using tongs occasionally to move the spears from the center of the pan to the edge of the pan to ensure all the spears are browned. Transfer the asparagus to a serving dish, sprinkle with grated Parmesan and toasted garlic slices, adjust the seasonings with salt and pepper, and, if desired, squeeze the lemon over the spears. Serve immediately.

I think they turned out great. I added some mashed potatoes to the meal, which I have made many times before and posted the recipe on here, and Michelle loves stuffing and I didn’t have time to make my own, so bless the fine people at Stove Top for their contribution to the meal.

Tomorrow I am really making the roast beef (I am committed now since it is in the salt), so I will be posting that recipe tomorrow. Until then, enjoy your evening (hopefully it’s not as warm where you are) and enjoy your meal!

 
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Posted by on April 16, 2012 in Cooking, Dinner, Potatoes, Poultry, Vegetables

 

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Jennifer Probst

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