Celebrated chef, teacher, and cookbook author James Peterson presents more than thirty recipes for chicken, turkey, duck, squab, and quail from Cooking, his classic guide for home cooks. Featuring delicious and approachable recipes for all manner of poultry and birds, such as Moroccan Chicken Tagine, Provençal Chicken, classic Roast Turkey, Duck Confit, and more, Peterson teaches the finer points of cooking to produce consistently excellent results. He also includes an array of helpful step-by-step photographs to...
Celebrated chef, teacher, and cookbook author James Peterson presents more than thirty recipes for chicken, turkey, duck, squab, and quail from Cooking, his classic guide for home cooks. Featuring delicious and approachable recipes for all manner of poultry and birds, such as Moroccan Chicken Tagine, Provençal Chicken, classic Roast Turkey, Duck Confit, and more, Peterson teaches the finer points of cooking to produce consistently excellent results. He also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen.
In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.
Be sure to check out more e-book exclusives from James Peterson’s Kitchen Education series.
JAMES PETERSON is an award-winning food writer, cookbook author, photographer, and cooking teacher whose career began as a young restaurant cook in Paris in the 1970s. In the early 1980s, Peterson practiced his traditional French training as a chef-partner for a Greenwich Village restaurant called Le Petit Robert. A cooking teacher for over two decades since, Peterson has taught at Peter Kump’s New York Cooking School and at the French Culinary Institute. After translating a series of French pastry books from French to English, Peterson was encouraged to write his own book. He is now the author of fifteen books, including Cooking, Baking, Meat, Vegetables, Kitchen Simple, and Sauces--his first book--which became an instant classic and received the 1991 James Beard Cookbook of the Year award. His articles and recipes have appeared in national magazines and newspapers. A self-taught food photographer, Peterson also creates the photography for his books. James Peterson lives in Brooklyn, New York.
Even though we can now buy turkey parts-breasts, thighs, and wings-at the supermarket, most of us still associate turkey with the whole roast bird served on holidays. And for many cooks, roasting a turkey is the only time they desperately reach for a cookbook for guidance on temperature and timing or turn to their grandmother's foolproof recipe for stuffing.
Turkey worries cooks for three reasons: they want to know when it is done, how long it is going to take to cook, and how to make good stuffing and gravy.
Five Tips for a Successful Roast Turkey
1. LEAVE THE TURKEY OUT OF THE REFRIGERATOR BEFORE ROASTING.
If you leave a turkey, or any roast, out of the refrigerator for about 3 hours before roasting, it will cook more quickly and evenly (see Letting Roasts and Steaks Sit at Room Temperature). If you put an ice-cold bird into a hot oven, the outer part of the breast will overcook and dry out before the inside heats through.
2. DON'T STUFF THE TURKEY.
While this may sound heretical to some, stuffing a turkey can make cooking the turkey to the optimum temperature difficult. In order for the stuffing to reach a safe temperature, say, 145°F, the bird has to be considerably hotter, which means it will probably be overcooked. Stuffing can also be a health hazard if doesn't reach a sufficiently hot temperature, or if it is allowed to sit in the bird too long before it reaches the temperature that kills any bacteria. If you insist on stuffing the turkey, allow your bird to come to room temperature, and then stuff it just before it goes into the oven. Otherwise, the stuffing sits in the bird at a temperature that can favor the development of bacteria. Stuffing also absorbs juices from the turkey that would otherwise drip down onto the pan and provide flavorful gravy.
If you want to serve a stuffing, cook it in a separate roasting pan next to the turkey. Don't roast it in the same pan as the turkey, or it will absorb the juices you need for the gravy. Remember, the less stuffing, the more juices you will have for a flavorful gravy. If you want a flavorful stuffing, spoon gravy over it at the table.
3. DON'T USE A ROASTING RACK.
A roasting rack keeps the turkey above the roasting pan and will cause the juices to burn. A better trick is to put the giblets in the roasting pan and set the turkey on top of them. They will cook (you can chop them up for the gravy; see Roast Turkey and Gravy) at the same time they prevent the turkey from sticking to the pan and the juices from burning.
4. COVER THE BREASTS WITH ALUMINUM FOIL
For the turkey to get hot enough at the point where it cooks last-at the thigh joint-the heat has to be given plenty of time to penetrate through the breast and thigh. To keep the breast meat from drying out, cover the breast loosely with a triple-thick sheet of buttered aluminum foil. This insulates the breast, slowing down its cooking so it doesn't dry out.
5. CARVE THE TURKEY AT THE TABLE
Many people have forgotten the old-fashioned ritual of carving at the table. Carving a big turkey makes a meal festive, a little more formal, and memorable. Carve the bird on a deep platter to catch juices. Be willing to be embarrassed the first few times, until you get the hang of it.
Roast Turkey and Gravy
When buying a turkey, buy at least a pound per guest and ideally a bit more so you will have leftovers. Unless you are stuffing your turkey, count on roasting about 8 minutes per pound. This is faster than most recipes recommend, but keep in mind this is based on the turkey being at room temperature before it goes in the oven.
The amount of juices you get for making gravy will depend on how long you cook the turkey and whether or not it is stuffed. If you don't overcook the turkey, you may find yourself with relatively few juices with which to make a jus or gravy, giving you two options: If you have few juices to work with, you will need to caramelize the juices before you make the gravy. If the bird has been cooked longer and released more juices, you can pour the hot juices and fat into a glass pitcher or degreaser, spoon or pour off the fat, and then make the gravy as shown.
MAKES 12 MAIN-COURSE SERVINGS WITH LEFTOVERS
One 20-pound turkey with giblets, rinsed under cold running water and patted dry
Salt and pepper
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth or more as needed
Preheat the oven to 375°F. Season the turkey on the inside and outside with salt and pepper. Place the giblets in a roasting pan just large enough to hold the turkey and set the turkey, breast side up, on top of the giblets in the pan. Take a sheet of aluminum foil about 24 inches long and fold it to create a triple thickness. It will need to be vaguely trapezoidal to cover the breast and not the thighs. Smear one side with the butter and place it, buttered side down, over the turkey breast. Tie the drumsticks together tightly with kitchen string.
Put the turkey in the oven and roast until well browned, about 1 hour. Remove the foil. Roast the turkey until an instant-read thermometer inserted in the meat between the thigh and the breast reads about 147°F. Remove the turkey from the oven, lift it out of the roasting pan, cover loosely with aluminum foil, and let rest in a warm place for at least 20 minutes before carving.
While the turkey is resting, make the gravy. Remove the giblets from the roasting pan and set aside. Look in the roasting pan to see if the juices have caramelized. If they have, the bottom of the pan will be coated with brown and a layer of clear fat will be floating on top. If they haven't caramelized, you will see brown liquid combined with the fat. The mixture of fat and juices may even be cloudy, meaning the juices have emulsified with the fat, which you want to avoid. If the juices haven't caramelized, put the roasting pan on the stove top and boil the juices until they caramelize on the bottom and separate from the fat, and then pour off all but 2 tablespoons of the fat. You now have a roasting pan with a layer of caramelized juices and a little fat. Sprinkle in the flour over medium heat and stir in for 1 minute. Whisk in the chicken broth, stirring over medium or medium-high heat until the gravy thickens as much as you like. Strain the gravy into a new saucepan and set over low heat. If using the giblets, strip the meat from the neck and chop it along with the heart, gizzard, and liver. Add the chopped giblets to the gravy, and transfer the gravy to a sauceboat.
CHICKEN AND TURKEY
Roast Chicken Box: Safety
How to Truss and Roast a Chicken
How to Carve a Roast Chicken Chicken Jus or Gravy
How to Make Chicken Jus
How to Cut Up a Raw Chicken for Sautéing or Frying
How to Bone Chicken Breasts
How to Prepare Chicken Thighs Sautéed Chicken
Chicken Sautéed in Butter
Chicken with Tomatoes and Tarragon or Basil
Chicken with Red Wine Sauce
Chicken with Simplified Mole Sauce
Provençal Chicken with Aioli, Tomatoes, and Basil
Moroccan Chicken Tagine
Coconut Curry Chicken
Sautéed Boneless, Skinless Chicken Breasts
Sautéed Boneless Chicken Breasts with Madeira Sauce Breaded and Floured Boneless Chicken Breasts
How to Make Fresh Bread Crumbs
How to Bread Chicken Breasts with Fresh Bread Crumbs
How to Sauté Breaded Chicken
Breaded Boneless and Skinless Chicken Breasts Braised Chicken
Chicken Fricassee with Morels
Chicken Fricassee with Spring Vegetables
Vegetable-Lover's Chicken Fricassee Boneless Chicken Stews
Thai Chicken Curry
Velvet Chicken with Spices, Cashews, and Ghee
Chicken with Shrimp
Chicken Korma Poached Chicken
Poached Chicken with Leeks and Root Vegetables Grilled Chicken Fried Chicken
Roast Turkey and Gravy
How to Roast a Turkey
How to Make Turkey Gravy
How to Carve the Turkey
How to Cut Up a Whole Raw Pekin Duck
Sautéed Duck Breasts
How to Sauté Duck Breasts
Sauces for Duck Breasts
Orange Sauce for Duck Breasts
Berry Sauce for Duck Breasts
Slow-Roasted Duck Thighs
Slow-Roasted Duck Thighs with Sauerkraut
Slow-Roasted Duck Thighs with Red Cabbage and Apples
How to Make Slow-Roasted Duck Thighs with Red Cabbage and Apples
Duck Thighs Braised in Red Wine
How to Make Braised Mullard Duck Thighs
How to Make Duck Confit
Squab and Quail
How to Roast Squab and Other Small Birds
Sautéed Squab with Its Own Jus
How to Cut Up a Raw Small Bird
How to Make a Jus from a Small Roast Bird
How to Carve a Small Roast Bird
Squab Civet with Fava Bean Cassoulet
How to Truss Quail
How to Roast Quail
Sautéed Whole Quail
Sautéed Quail Breasts and Thighs en Civet
Cooking Terms The 10 Basic Cooking Methods
Roasting Box: Convection Ovens
Braising Box: What about Pressure Cookers?
Box: Selecting a Steamer
BASIC RECIPES AND TECHNIQUES
Brown Chicken Broth
How to Make Brown Chicken Broth
Foie Gras Terrine
How to Make Foie Gras Terrine
Goan-Style Shrimp Curry
Pureed Creamed Spinach
How to Make Celeriac Macédoine
How to Make Clarified Butter and Ghee
How to Make Mushroom Duxelles
How to Make Preserved Lemons
How to Peel and Chop Onions
How to Peel and Seed Tomatoes
How to Peel and Shape Turnips
How to Prepare Asparagus
How to Prepare Carrots for Glazing or Roasting
How to Prepare Leeks
How to Trim Artichokes to Make Artichoke Bottoms Box: Letting Roasts and Steaks Sit at Room Temperature
Box: Meat Glaze
Bell Peppers and Chiles
How Peel Peppers
How to Make a Bouquet Garni
Truffles CONVERSION CHARTS