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THE MOISTMAKER INSPIRED BY FRIENDS
9,194,533 views I never watched Friends but I couldn't google "thanksgiving sandwiches in television and film" without getting about a billion Ross Geller references. Disgusting as the word "moistmaker" is, it makes a damned fine sandwich out of your delicious turkey day leftovers.
US
original
metric
INGREDIENTS
DIRECTIONS
Turkey
INGREDIENTS
For the Turkey
1 fresh turkey, any size
2 cups kosher salt
1 tbsp baking powder
6 cups chopped carrots, celery, onions
For the Turkey gravy
3 tbsp butter
3 tbsp flour
2 cups turkey stock
salt & freshly ground pepper, to taste
1 tbsp soy sauce
TOOLS
measuring cups and spoons set
Chef’s knife
cutting board
poultry shears
paring knife
rimmed baking sheet
wire rack
mixing bowls
mini prep bowls
fridge
oven
whisk
meat thermometer
medium saucepan
DIRECTIONS
1.
For the Turkey
1 fresh turkey, any size
1.
Butterfly the turkey: use a pair of strong poultry shears to remove the spine from the turkey - reserve for gravy.
1 fresh turkey, any size
Chef’s knife
cutting board
poultry shears
2.
Cut around the wishbone using a paring knife and remove it from the bird, and use the poultry shears to place a deep cut in the center of the breastbone from the back, so it's easier to crack.
1 fresh turkey, any size
paring knife
cutting board
poultry shears
3.
Flip the bird over, and press down between the breasts to flatten the turkey. Place on a large rimmed baking sheet - combine the salt and baking powder in a medium bowl, whisking until well-incorporated. Liberally dust the bird with the salt, until it looks like it's been covered in a light snowfall.
2 cups kosher salt
rimmed baking sheet
mixing bowls
whisk
4.
Refrigerate, uncovered, overnight.
For the Turkey
fridge
rimmed baking sheet
5.
Preheat oven to 400°F.
oven
6.
Brush the salt off the turkey entirely, and place on a wire rack.
1 fresh turkey, any size
wire rack
7.
Line a rimmed baking sheet with the chopped vegetables, and place the turkey and rack on top.
1 fresh turkey, any size
6 cups chopped carrots, celery, onions
rimmed baking sheet
cutting board
Chef’s knife
wire rack
8.
Roast for 90-120 minutes, depending on the size of the turkey - breast should register 155°F, while the thighs register 175°F.
For the Turkey
oven
meat thermometer
9.
Allow the turkey to rest for 30 minutes before carving and serving.
For the Turkey
10.
For the Turkey Gravy
1.
In a medium saucepan, heat the butter over medium heat until foaming.
3 tbsp butter
medium saucepan
2.
Add the flour and whisk together, cooking for about a minute, until the raw flour smell dissipates.
3 tbsp flour
whisk
medium saucepan
3.
Slowly stream in the turkey stock, whisking constantly, until completely combined.
2 cups turkey stock
whisk
medium saucepan
4.
Cook at a bare simmer until desired thickness is reached - season with salt and pepper and soy sauce.
1 tbsp soy sauce
salt & freshly ground pepper, to taste
medium saucepan
whisk
Turkey Stock
INGREDIENTS
1 tbsp vegetable oil
2 turkey spine (see above), cut into two inch lengths
2 large carrots, peeled and cut into three inch segments
1 onion, peeled and quartered
2 stalks celery, cut into three inch segments
7 ½ sprigs fresh thyme
1 parsnip, peeled and halved
1 turnip, peeled and quartered
1 tbsp whole black peppercorns
handful of fresh parsley
1 in head garlic, halved widthwise
1 bay leaf
TOOLS
measuring cups and spoons set
Chef’s knife
peeler
metal tongs
cutting board
large saucepan
paper towels
cheesecloth
mixing bowls
mini prep bowls
DIRECTIONS
1.
In a large saucepan, heat vegetable oil until nearly smoking.
1 tbsp vegetable oil
large saucepan
2.
Brown the turkey spine pieces until well-browned on both sides.
2 inch turkey spine (see above), cut into two inch lengths
large saucepan
metal tongs
3.
Add remaining ingredients to the saucepan, and cover with cold water. Bring to a gentle boil, and lower heat until barely simmering.
2 inch large carrots, peeled and cut into three inch segments
1 onion, peeled and quartered
2 inch stalks celery, cut into three inch segments
7 ½ sprigs fresh thyme
1 parsnip, peeled and halved
1 turnip, peeled and quartered
1 tbsp whole black peppercorns
handful of fresh parsley
1 in head garlic, halved widthwise
1 bay leaf
large saucepan
4.
Skim the scum from the surface of the stock as it rises for the first 30 minutes, and continue to cook for at least 4 hours, up to 12, at a bare simmer.
paper towels
large saucepan
5.
Strain through cheesecloth, and keep warm for use in gravy and stuffing below.
cheesecloth
mixing bowls
Sage-Sausage Stuffing
INGREDIENTS
2 loaves white country bread, cut into three quarter cubes
1 pound plain pork sausage
2 tbsp bacon fat, optional
1 large yellow onion, chopped
6 stalks celery, chopped
¼ cup minced fresh sage
2 tbsp minced thyme
indiscriminate amount of parsley
3 eggs, beaten
salt & freshly ground pepper, to taste
1 tbsp butter
TOOLS
measuring cups and spoons set
Chef’s knife
cutting board
baking sheet
high walled sauté pan
oven
wooden spatula
mixing bowls
whisk
casserole dish
DIRECTIONS
1.
Dry the bread pieces in a low oven (200°F) for 1-2 hours, until crisp.
¾ inch loaves white country bread, cut into three quarter cubes
oven
baking sheet
2.
Preheat a large, high-walled sauté pan, and cook the pork sausage until browned and plenty of fond has formed on the bottom of the pan.
1 pound plain pork sausage
high walled sauté pan
3.
Set the sausage aside, reserving the sausage fat. Add the sausage (and optionally, bacon) fat back to the pan, and add onions.
1 pound plain pork sausage
2 tbsp bacon fat, optional
1 large yellow onion, chopped
high walled sauté pan
wooden spatula
4.
Sweat onions over medium heat for 2-3 minutes, and add celery, sage, and thyme. Sauté for an additional 3 minutes, until celery has softened, and add parsley and cooked sausage.
1 large yellow onion, chopped
6 stalks celery, chopped
¼ cup minced fresh sage
2 tbsp minced thyme
indiscriminate amount of parsley
high walled sauté pan
wooden spatula
5.
In a large bowl, combine bread and meat mixture - add eggs and mix. Add 2-4 cups of turkey stock, until bread is very saturated but still retains its shape.
3 eggs, beaten
2 loaves white country bread, cut into three quarter cubes
1 pound plain pork sausage
2 tbsp bacon fat, optional
mixing bowls
wooden spatula
6.
Season with salt and freshly ground pepper.
salt & freshly ground pepper, to taste
high walled sauté pan
7.
Generously butter a casserole dish, and fill with stuffing.
butter
casserole dish
8.
During the last 30 minutes of the turkey cooking, bake, covered, for 20 minutes - uncovered for the final 10.
casserole dish
oven
Cranberry Sauce
INGREDIENTS
1 pound cranberries
1 cup sugar
¼ cup red wine
1 ½ cups water
1 stick cinnamon
½ tsp freshly grated nutmeg
½ orange, juiced
3 inch segment of orange peel
TOOLS
measuring cups and spoons set
peeler
Chef’s knife
cutting board
medium saucepan
DIRECTIONS
1.
Combine all ingredients in a medium saucepan - bring to a simmer, and cook until it reaches a thick, syrupy consistency.
1 pound cranberries
1 cup sugar
¼ cup red wine
1 ½ cups water
1 stick cinnamon
½ tsp freshly grated nutmeg
3 inch segment of orange peel
½ orange, juiced
medium saucepan
Chef’s knife
cutting board
measuring cups and spoons set
peeler
2.
Remove the cinnamon stick and orange peel, and serve.
1 stick cinnamon
3 inch segment of orange peel
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