TURKISH EGGS: THE FLAVORFUL BREAKFAST THAT DESERVES A SPOT ON YOUR TABLE
EACH BITE IS RICH, GARLICKY, AND PERFECTLY SPICED.
Prep: 5 mins | Cook: 10 mins | Stand: 30 mins
Total Time: 45 mins | Serving: 4
INGREDIENTS YOGURT
• 1 1/3 cups plain whole milk Greek yogurt
• 1 small clove garlic, minced
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh dill
• Salt
• Freshly ground black pepper ALEPPO OIL
• 1/4 cup olive oil
• 1 Tbsp. dried aleppo pepper flakes
• 1/4 tsp. ground cumin POACHED EGGS
• 4 cups water
• 1 Tbsp. vinegar
• 4 large eggs
INSTRUCTIONS
YOGURT
In a bowl stir together the first four ingredients (through dill). Season with salt and black pepper. Spoon into four shallow dishes. Let stand at least 30 minutes to come to room temperature.
ALEPPO OIL
In a small saucepan combine the olive oil, Aleppo pepper, and cumin. Heat over medium just until shimmering, 8 to 10 minutes.
POACHED EGGS
In a 10-inch skillet combine 4 cups water and 1 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with three more eggs, allowing each egg an equal amount of space in the skillet. Simmer eggs, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet.
GLAZED ROAST TURKEY
THIS GLAZED ROAST TURKEY RECIPE IS A COMPILATION OF OUR TEST KITCHEN’S BEST ADVICE FROM 90 YEARS OF TESTING AND TASTING THANKSGIVING TURKEYS.
Hands On Time: 20 mins Total Time: 4 hrs 35 mins | Serving: 14
INGREDIENTS ROAST TURKEY
• 1 (14-to16-lb.) turkey
• 2 Tbsp. butter, softened HOT HONEY-SESAME GLAZE
• 1/4 cup honey
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. rice vinegar
• 2 to 3 Tbsp. gochujang (Korean chili paste)
• 1 Tbsp. fresh ginger, grated
• 3 cloves garlic, minced
• 1 Tbsp. sesame seeds
• 1 tsp. toasted sesame oil (optional)
DOUBLE MUSTARD-BROWN SUGAR GLAZE
• 1/4 cup cider vinegar
• 1/4 cup packed brown sugar
• 2 Tbsp. Dijon mustard
• 2 Tbsp. whole-grain mustard
• 2 Tbsp. fresh thyme
DIRECTIONS
HOW
TO MAKE A GLAZED ROAST TURKEY
PREP THE TURKEY
Preheat the oven to 325°F. Skewer the neck skin of the turkey to the back and tuck the ends of the drumsticks under the band of skin across the tail. If there’s no band of skin, securely tie the drumsticks to the tail. Twist the wing tips under the back, then rub the turkey all over with the softened butter.
ROAST THE TURKEY
Place the turkey breast side down in a roasting pan and loosely cover with foil. Set the pan on a center rack to roast for 2-1/4 hours.
FLIP THE TURKEY
Remove the foil and turn the turkey breast side up using turkey lifters. Cut the band of skin or string between the drumsticks so the thighs cook evenly. Continue roasting for 1-3/4 to 2-1/4 hours or until the thermometer registers 175°F. Juices should run clear, and drumsticks should move easily in their sockets. Brush the turkey occasionally with the glaze of your choosing during the last 45 minutes of roasting.
REST AND CARVE
Remove the turkey from the oven and cover it with foil. Let the glazed roast turkey stand for 15 to 20 minutes before carving. Makes about 14 servings.
HOW TO MAKE HOT HONEY-SESAME GLAZE
COMBINE THE INGREDIENTS
In a small saucepan, combine the honey, reduced-sodium soy sauce, unseasoned rice vinegar, Korean chili paste, ginger, and garlic. Cook and stir until bubbly. Boil gently, uncovered, for 3 minutes, stirring occasionally.
COOL THE SAUCE
Remove the saucepan from the heat. Stir in the sesame seeds and, if desired, toasted sesame oil. Cool to thicken slightly. Makes 3/4 cup.
HOW TO MAKE DOUBLE MUSTARD-BROWN SUGAR GLAZE
COMBINE THE INGREDIENTS
In a small saucepan, combine the cider vinegar, brown sugar, Dijon mustard, and whole-grain mustard. Cook and stir until bubbly. Boil gently, uncovered, for 3 minutes, stirring occasionally.
STIR IN THE THYME
Remove the saucepan from the heat and stir in the thyme. Makes 2/3 cup.
