Turkey Pho | Cách nấu Phở Gà Tây

Ingredients & Cooking Directions for Turkey Pho

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um   

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Induction Cooker: http://amzn.to/2nyw4eF 

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Long chopsticks: https://amzn.to/3GG6HDb

Infuser strainer: https://amzn.to/2PTpnp6

Strainer: https://amzn.to/2AXM17D

    

Estimated servings: 8

Broth

1 large daikon

2 cinnamon sticks

1 tablespoon coriander seed

1 teaspoon black peppercorns

5 whole cloves

5 star anise

1 large onion, peeled

5 ounces fresh ginger, peeled

2 pounds turkey bones

2 ounces rock sugar

2 tablespoons salt

5 quarts water

5 tablespoons fish sauce

1.  Peel and cut daikon into pieces. Set aside.

2.  Break up your cinnamon stick into smaller pieces and add all the spices into a small pan. Toast the spices on a medium heat stove for about 3 minutes or until the spices smell fragrant. Then pour the spices into a tea infuser or cheese cloth, close it up and set aside.

3.  Place onion and ginger on a microwave-safe plate and microwave for 3 minutes to bring out the fragrance.

4.  In a large pot, add daikon, spices, onion, ginger, turkey bones, rock sugar, salt and water. Cover pot with a lid, turn your stove on high heat, and bring broth to a boil.

5.  Turn heat to low and allow broth to simmer partially covered for 1 hour.

6.  Remove daikon, spices, onion, ginger and turkey bones from broth.

7.  Pour broth through a fine strainer into a pot for a clear broth.

8.  Add in fish sauce stirring to combine and taste to adjust seasonings if needed.

Assemble

½ cup rice vinegar

½ cup water

1 teaspoon sugar

½ teaspoon salt

½ red onion, thinly sliced

1 package fresh or dry Phở noodles

Cooked turkey meat

Chopped green onions

Cilantro

Chopped chili peppers

Ground black pepper

Bean sprouts

Thai basil

Lime wedges

Sriracha and Hoisin Sauce

1.   In a bowl, add vinegar, water, sugar, and salt whisking to dissolve sugar and salt. 

2.  Place onion slices in the bowl with vinegar mixture mixing to ensure they are coated with liquid. Refrigerate for at least 15 minutes before serving.

3.  Cook the noodles according to the directions on the package, drain and place in serving bowl.

4.  Place turkey meat and chopped green onions on top of noodles and add in hot broth.

5.  Top with cilantro, vinegar onions, chilis, ground black pepper, bean sprouts basil, and squeeze lime juice on top. Serve with sriracha and hoisin sauce.

Enjoy!

How to Carve a Turkey

Kitchen Equipment used in this Video

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Directions for How to Carve a Turkey

1. Place the turkey on a carving board.
2. Cut through the skin that connects the breast and the leg.
3. Separate the leg and thigh by pushing the leg down. Then slice through the joint with your knife to separate them.
4. Pop the joint at the wings to remove them.
5. Find the breast bone and slice down on one side close to the bone and do the same on the other side pulling the meat away from the bone. Make sure to save the large bones for broths and stocks.
6. Separate the drumstick and thigh by cutting them apart at the joint.
7. Separate the thigh meat from the bone by cutting around the bone and then slice the meat into pieces.
8. Slice the breast meat against the grain into ½ inch thick pieces.
9. Place on serving platter and decorate with fresh herbs.

Enjoy!

How to Roast a Turkey | How to Wet Brine a Turkey

Ingredients & Cooking Directions for Roast Turkey

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  

Aluminum tray:  https://goo.gl/iXDE2n  

Oven tray: https://goo.gl/dWWJ5A  

Foil: https://goo.gl/Ku5yyN  

Turkey bag: https://goo.gl/N2bukg  

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Knife: https://goo.gl/txvpMZ  

Cutting board: https://goo.gl/Lsj4aH  

Kitchen brush: https://goo.gl/A5Kvbf  

Meat thermometer: https://goo.gl/kKtDkh     

Oval serving platter: https://goo.gl/itd4hg  

Estimated servings: 10

Brine Turkey

2 gallons water

1 cup salt

2 cups brown sugar

1 tablespoon peppercorns

6 sprigs fresh rosemary

7 bay leaves

Lemon peels from 2 lemons

5 peeled garlic cloves

1-15-pound turkey defrosted

1. Combine water, salt, sugar, peppercorns, rosemary, bay leaves, lemon peels and garlic cloves in a large pot. Bring to a boil, then turn off heat and cover the pot. Allow brine to cool completely.

2. Place a large plastic brining bag into a large bowl or pot and place clean uncooked turkey (breast side down) into the bag.

3. Pour in brining solution to the turkey, seal bag and refrigerate for 16 to 24 hours.

4. When ready to roast turkey, remove it from brine, and wash thoroughly with cold water. Then using paper towels, dry cavity and outside of turkey completely.

Roast Turkey

1 yellow onion

1 lemon

4 sprigs fresh thyme

4 sprigs fresh sage

2 sprigs fresh rosemary

½ cup unsalted butter, softened 

1 tablespoon minced fresh thyme

1 tablespoon minced fresh sage

1 tablespoon minced fresh rosemary

1 tablespoon minced garlic

¼ cup melted butter

1 teaspoon Kosher salt

½ teaspoon pepper

1. Preheat oven to 325 degrees Fahrenheit.
2. Cut lemon into wedges and place into turkey cavity.
3.  Peel and cut onion into wedges placing them into turkey cavity.
4.  Place herb sprigs in turkey cavity as well.
5.  To make herb butter, add minced herbs and garlic to soften butter and mix to combine. Set aside.
6.  From the cavity end, gently run your fingers between the skin and meat to loosen the skin being careful not to tear it.
7.  Place herb butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
8.  Brush turkey skin with the melted butter and sprinkle the skin with salt and pepper.
9.  Place turkey in oven and roast for 3 hours 45 minutes (approximately 15 minutes per pound) or until the breast reaches internal temperature of 165 degrees Fahrenheit and the thigh reaches 180 degrees Fahrenheit on an instant read thermometer.
10. Remove turkey from the oven, cover turkey with aluminum foil to rest for 30 minutes, transfer to serving platter, decorate the turkey, carve and serve.

Enjoy!

How to Roast a Turkey | How to Dry Brine a Turkey

Ingredients & Cooking Directions for Roast Turkey

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um

Aluminum tray:  https://goo.gl/iXDE2n

Oven tray: https://goo.gl/dWWJ5A

Foil: https://goo.gl/Ku5yyN

Cookware: https://amzn.to/2PFOAjD  

Cooktop: https://goo.gl/kbGSBg

Spoon: https://amzn.to/2PFP7SF  

Turkey bag: https://goo.gl/N2bukg

Gloves: https://amzn.to/2NOs32t  

Knife: https://goo.gl/txvpMZ

Cutting board: https://goo.gl/Lsj4aH

Kitchen brush: https://goo.gl/A5Kvbf

Meat thermometer: https://goo.gl/kKtDkh

Long Chopsticks: https://amzn.to/2R1x7lV

Oval serving platter: https://goo.gl/itd4hg

Estimated servings: 12

Brine Turkey

3 tablespoons Kosher salt
1 tablespoon minced fresh rosemary leaves 
1 tablespoon lemon zest
1-16-pound turkey defrosted

1. To make dry brine, combine salt, rosemary and lemon zest in a bowl mixing to combine. 
2. Thoroughly wash turkey inside and out, drain well and pat dry with paper towels.
3. Sprinkle a third of the salt mixture in the cavity of the turkey and rub the rest all over the outside of the turkey. 
4. Tuck the legs and wings close to the body and place the turkey in a large storage bag to cover the turkey, place on a shallow dish and refrigerate for 2 days.
5. The day before roasting turkey, remove turkey from plastic bag, place it back on shallow dish, and leave in refrigerator uncovered to dry out the skin. 

Roast Turkey

1 lemon
1 medium yellow onion
¾ cup unsalted butter
4 sprigs fresh thyme
4 sprigs fresh sage
2 sprigs fresh rosemary

1. Preheat oven to 325 degrees Fahrenheit. 
2. Cut lemon into wedges and place into the turkey cavity.
3. Peel and cut onion into wedges placing them into turkey cavity. 
4. To make the herb butter, turn heat on medium low and add butter into a small pot. When butter completely melted, add thyme, sage and rosemary. Turn off heat and allow herbs to sit in hot butter for about 1 minute to flavor butter. Remove herbs from butter and place in turkey cavity. 
5. Brush turkey with herb butter making sure to slather it on all over skin.
6. Place turkey in oven legs first and roast for 4 hours (approximately 15 minutes per pound) or until the breast reaches an internal temperature of 165 degrees Fahrenheit and the thigh reaches 180 degrees Fahrenheit on an instant read thermometer.
7. Remove turkey from the oven, cover turkey with aluminum foil to rest for 30 minutes, transfer to serving platter, decorate the turkey, carve and serve.

Enjoy!