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M a rt h a St e wa rt l i v i n g ra d i o ThankSgiving hoTline ReCipeS 2010M O R E T H A N 30 d i sH Es fR O M MA RT H A sT EwA RT A Nd OTH E R fA M O u s cH E fsSirius Ch. 112 | XM Ch. 157w e l C o M eThanksgiving dinner is among the most memorable feasts of the year, and all of us at Martha stewart Living Radio want to help you plan and prepare a truly special menu.We’re delighted to share this collection of delicious recipes to help you prepare the best meals for your family and friends this holiday season. our 2010 Thanksgiving hotline cookbook is filled with recipes for every course, from savory entrées and sides to delectable desserts ― all from acclaimed chefs and experts, including Martha Stewart, emeril lagasse, Wolfgang puck and Charlie palmer. The more than 30 culinary masters and entertaining experts featured in this book will be on-hand to answer your questions during Martha Stewart living Radio’s fourth annual Thanksgiving hotline, live, Monday, november 22 through Wednesday, november 24 (7am ― 5pm eT). See schedule for the full list of celebrity chefs and exact times at www.sirius.com/martha and www.marthastewart.com/radioCopyright ? 2008, Martha Stewart living omnimedia, inc. photo Credit: anders krusbergMartha stewart Living Radio is the nation’s first 24-hour, seven-day-a-week radio service dedicated to creative living. inspired by Martha Stewart, america’s most trusted lifestyle expert, the channel promises listeners they will learn something new “every hour.” The lifestyle experts at Martha Stewart living omnimedia, and Martha herself, deliver how-to guidance and advice in the core areas of cooking, gardening, crafting, decorating, petkeeping, wellness and weddings. Tune in to Martha Stewart living Radio this holiday season for entertaining tips, seasonal recipes, great advice from Martha, and more. siRiUs Channel 112 www.sirius.com/martha XM Channel 157 www.xmradio.com/bestofsiriuspart of The Best of Siriuslisten to siriusXM inteRnet RaDio online FRee FoR 7 DaysMartha Stewart, Commercial-Free Music, Sports, news, Talk and much more!www.sirius.com/freetrialCover photo: Copyright ? 2002, Martha Stewart living omnimedia, inc. photo Credit: Quentin Bacon2T a B l eS o U p S & S Ta R T e R So FC o n T e n T Sspiced Pecans and Pepitas by Martha Stewart ......................................................................................................................... 5 carrot and Ginger soup by emeril lagasse ................................................................................................................................ 6 Butternut squash soup by anne Burrell ..................................................................................................................................... 7 Pumpkin soup with Lobster and concorde Grape by george Mendes ............................................................................... 8 Native Potato soup by Marc Forgione .......................................................................................................................................... 9 Butternut Tamales with chipotle chicken by Rick Bayless .................................................................................................. 10 corn-fried Oysters with Mustard Tartar sauce by Michael lomonaco ............................................................................. 12 crespelle ai formaggi (crêpes with cheese) by Mario Batali ................................................................................................ 13 TURkeY / enTR?eS Herb-Roasted Turkey with Pan Gravy by Martha Stewart ..................................................................................................... 16 spice-crusted duck Breast with Toasted Pine Nut couscous, campari Rhubarb and Orange-Glazed fennel by Charlie palmer .................................................................................................................... 18 Texas Beef Tenderloin with Horseradish cream by elizabeth karmel ................................................................................ 20 smoked Paprika and fennel seed Roast Turkey with sweet Onion Gravy and fennel salt by Tom Douglas ....... 21 Turkey Roulade with Peach and sage Gravy by emeril lagasse ......................................................................................... 24 salt-and-Pepper Grilled Turkey by Martha Stewart ................................................................................................................. 26 Braised Lamb shanks by geoffrey Zakarian............................................................................................................................... 27 Autumn Pumpkin Risotto with Thyme, Apricots and Pecans by kitchen Basics ................................................................. 29 SiDeS & SalaDS cornbread and Biscuit dressing by Martha Stewart ................................................................................................................ 31 Ravioli with Butternut squash and sage Butter by Frank Stitt ........................................................................................... 33 Bacon-Maple squash spaetzle by Bill Telepan .......................................................................................................................... 36 sweet Potato Gratin by Wolfgang puck ....................................................................................................................................... 37 Oven-Roasted cauliflower with Bread crumbs by Jonathan Waxman .............................................................................. 38 cornbread and sausage stuffing by David Burke ..................................................................................................................... 39 curry-scented Roasted cauliflower by emeril lagasse ......................................................................................................... 40 fried stuffing Bites with cranberry Pesto by Sunny anderson........................................................................................... 41 Macaroni and cheese by art Smith ............................................................................................................................................... 42 white family corn soufflé by Michael White .............................................................................................................................. 43 Pear-Pumpkin salad with Pumpkin seed Vinaigrette by Marcus Samuelsson ................................................................ 44 celery and Parsley salad with Parmigiano-Reggiano and walnuts by Sara Moulton ................................................... 45 shaved fennel and Apple salad with Pickled Red Onions, delicata squash and Pecorino by Mikey price .......... 46 Kabocha and Acorn squash salad by amanda Freitag ........................................................................................................... 47 Autumn Vegetable farrotto by Carmen Quagliata.................................................................................................................... 48 DeSSeRTS Apple Praline Tart by Martha Stewart .......................................................................................................................................... 50 cranberry Pecan Pumpkin upside-down cake by emily luchetti ....................................................................................... 52 sweet Potato Pie by alton Brown .................................................................................................................................................. 53 cocoa snowflakes by gina Depalma ............................................................................................................................................. 54 white chocolate sweet Potato cake by Martha Stewart........................................................................................................ 56 Molasses crisps by gale gand ........................................................................................................................................................ 58 Olive Oil cake by Jen Shelbo, Courtesy of nick anderer and Maialino ................................................................................ 59 individual chocolate Lava cakes by ghirardelli Chocolate..................................................................................................... 60 h o l i D aY C o C k Ta i l S Holiday cocktails by allen katz...................................................................................................................................................... 62Sirius Ch. 112 | XM Ch. 157S o U p SCopyright ? 2007, Martha Stewart living omnimedia, inc. photo Credit: anna Williams&S T a R T e R Sspiced Pecans and Pepitas by Martha stewart Page 5Sirius Ch. 112 | XM Ch. 157BY MaRTha STeWaRTS p i C e DinGReDientsserves 12 2 cups pecan halvesp e C a n Sa n Dp e p i T a SDiReCtions1. preheat oven to 375 degrees. Toss together pecans, pepitas, oil, chili powder and salt on a rimmed baking sheet, and spread in a single layer. 2. Bake, stirring once, until well toasted, about 10 minutes. let cool completely. Mixture can be stored in an airtight container at room temperature for up to 1 week.3/4 cup raw pepitas (hulled green pumpkin seeds), about 3 ounces 1 1/2 teaspoons vegetable oil 2 teaspoons chili powder 1 1/4 teaspoons coarse saltCopyright ? 2007, Martha Stewart living omnimedia, inc.Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Martha stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show, the emmy-award winning television program now airing on hallmark Channel. Martha Stewart living omnimedia, inc., is the leading provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets.Sirius Ch. 112 | XM Ch. 1575suGGEsTEd wiNE PAiRiNGsPerfect Match: Tavel roséa complex bouquet of red fruits, maturing towards mellow hints of stone fruits and roasted almonds.Alternative: costières de N?mes roséa fragrant bouquet with notes of red fruit and wild berries. whatever the meal, Rh?ne Valley wines, Always Right.photos by Steven FreemanBY eMeRil lagaSSeC a R R o TinGReDientsserves 6 4 tablespoons (1?2 stick) buttera n Dg i n g e RDiReCtionsS o U p2 pounds carrots, peeled and cut into large dice (about 4 cups) 2 cups diced onions (medium dice) 1?4 cup (about 2 ounces) peeled and sliced fresh ginger 6 sprigs fresh thyme, tied in a bundle with kitchen twine 2 teaspoons salt 3?4 teaspoon freshly ground white pepper 6 cups water Sour cream, for garnish (optional)1. Melt the butter in a 6-quart (or larger) soup pot over high heat. add the carrots, onions, ginger, thyme bundle, salt and white pepper, and cook for 2 minutes. Then add the water, cover the pot, and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 15 minutes or until the carrots are tender. 2. Remove the pot from the heat, and remove the thyme bundle. Blend the soup until it is completely smooth, using an immersion blender or in three batches in a blender (see note). 3. Transfer the puréed soup to a 4-quart pot or other serving dish. Stir to combine, and adjust the seasoning to taste. Serve hot, garnished with a dollop of sour cream if desired. Note: please use caution when
blend only small amounts at a time, with the blender tightly covered and with a kitchen towel held over the top.ENTERTAiNiNG TiP fROM MARTHA sTEwART When deciding on which serving ware to use, set out an assortment of pieces to determine which go best with the food and your table setting. place a slip of paper on each, noting its assigned role, and add the proper utensils. The labels will assist any host’s helpers in carrying out the plans, too.Credit: Entertaining Good Things 2005, Holiday 2005Recipe courtesy emeril lagasse, Emeril 20-40-60: Fresh Food Fast, harperStudio publisher, new York, 2009, copyright MSlo, inc., all rights reserved.Call in and ask emeril lagasse, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including new orleans, las vegas, orlando and Miami. lagasse has hosted over 2,000 shows on the Food network, and his latest Tv program, Fresh Food Fast, can be seen on the Cooking Channel. lagasse is also the best-selling author of 15 cookbooks including his latest, Farm to Fork: Cooking Local, Cooking Fresh.Sirius Ch. 112 | XM Ch. 1576BY anne BURRellB U T T e R n U TinGReDientsfor soup serves 4 to 6 olive oil 1 large onion, cut into 1/2-inch dice 1 large or 2 small carrots, peeled and cut in 1/2-inch dice 2 ribs celery, cut into 1/2-inch dice 2 cloves garlic, smashed and finely chopped kosher salt 1 large butternut squash, peeled, seeded and cut into 1-inch cubes 1 large russet potato, peeled and cut into 1-inch cubes 2 cups white wine 2 quarts chicken or vegetable stock 1 bundle thyme 2 bay leaves 1 orange, cut in 1/2 for the cinnamon whipped cream and fried shallots peanut or other neutrally flavored oil, for frying 2 large shallots 1 cup all-purpose flour kosher salt 1 cup heavy cream 1/2 teaspoon ground cinnamonS Q U a S hDiReCtionsS o U pw i t h C i n n a m o n Whipped Cream and Fried Shallots1. Coat a large pot over medium-high heat with olive oil. add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. 2. add the squash and potato cubes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. add the wine and reduce by half. 3. add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. if the liquid level starts to get too low, water can be used to replace it. 4. Remove and discard the orange halves, thyme bundle and bay leaves and purée the soup with an immersion blender or a blender. if using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. it should be very smooth and velvety. Check the consistency. if it is too thick add water to thin it.1. in a saucepan heat about 1 inch of the oil over medium heat. peel and slice the shallots into thin rings. Just before frying, toss the shallots in the flour, shaking off excess. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt. 2. Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon. To serve 1. ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots. Squashy!!!Call in and ask anne Burrell, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Anne Burrell is a trained chef and the star of two Food network programs: Secrets of a Restaurant Chef and her newest project, Worst Cooks in America, which puts twelve hopeless cooks from around the U.S. through a challenging culinary boot camp. Worst Cooks in America will be back for a second season premiering in January 2011.Sirius Ch. 112 | XM Ch. 1577Copyright ? 2004, Martha Stewart living omnimedia, inc. photo Credit: Minh + WassBY geoRge MenDeSp U M p k i ninGReDientsserves 4 3 tablespoons olive oil 1 tablespoon unsalted butter 1 medium sugar pumpkin, 3-5 lbs., peeled, seeded and cut into 1-inch chunks sea salt and pepper 1 cinnamon stick 5 whole cloves 1 star anise 1 onion, halved and thinly sliced 3 garlic cloves, smashed and peeled pinch sugar 2 quarts vegetable stock 1 lobster (about 1 1/4 pounds), cooked, removed from shell and cut into 16 pieces 1 cup cooked maitake or other wild mushrooms 1 cup fresh Concord grape juice 1/2 cup crustless brioche cubes (1/4 inch), toastedS o U pw i t h lobster and Concord g rapeDiReCtions1. in a large Dutch oven or saucepan, heat oil and butter over medium heat. add pumpkin and season with salt and pepper. Cover and cook, stirring occasionally until pumpkin is tender, about 15 minutes. 2. Meanwhile place cinnamon stick, cloves, and star anise on a piece of cheesecloth and tie up to make a bundle. add to the pumpkin along with the onion, garlic, cover and cook stirring occasionally until onion is soft, about 15 minutes. 3. add vegetable stock and bring to a simmer. Cook until pumpkin is falling-apart tender. Working in batches, transfer to a blender and blend on high until very smooth, about 5 minutes. Strain through a fine-meshed sieve and keep warm in a carafe. 4. Divide lobster and mushrooms among 4 soup bowls. pour grape juice into a siphon soda charger fitted with a Co2 cartridge (to make grape soda). Disperse 1/2 cup of soda from sifon into each soup bowl and scatter brioche croutons over the contents of the bowl. Bring the soup bowls to the table along with the carafe of pumpkin soup, and pour the pumpkin soup into the bowls at the table.Call in and ask george Mendes, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Chef George Mendes honed his culinary knowledge, technique and style under the guidance of some of the world’s greatest culinary masters before opening his first restaurant, alDea, in May 2009. at alDea, Mendes’ rustic yet refined cuisine has received glowing two-star reviews from both New York Magazine and The New York Times, and recently received its first Michelin star from the 2011 Michelin Guide.Sirius Ch. 112 | XM Ch. 1578BY MaRC FoRgionen a T i v einGReDientsserves 6 1 1/2 cups water 1/2 cup dry white wine 2 pounds littleneck clams, scrubbed and rinsed 2 cups heavy cream 1 large sweet potato (12-14 oz.), peeled and thinly sliced 3 tablespoons unsalted butter 5 ounces bacon, diced (about 1 1/4 cups) 1 large onion, peeled and cut into 1/4-inch dice 3 cloves garlic, peeled and chopped 2 celery stalks, cut into 1/4-inch dice 3 sprigs thyme, chopped 2 bay leaves 1 1/2 pounds sweet potatoes, peeled and cut into 1/4-inch dice 1 pound mussels, scrubbed and debearded 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped mint Fine sea salt and freshly ground black pepper to taste 1 tablespoon ararat (available at laboitepice.com) or smoked paprika Salt-water crackersp o T a T oDiReCtionsS o U p1. cook the clams: pour the water and wine into a large pot. Bring to a boil over high heat. add the clams, cover, and cook until they pop open, approximately 5 minutes. Remove the clams to a bowl, discarding any that have not opened. Strain the liquid from the pot. Set aside and reserve. When cool enough to handle, remove the clams from their shells and set aside. 2. Make sweet Potato cream: put cream and sliced sweet potato in a medium pot and cook until potato is cooked through. puree in blender until smooth and pass through a fine mesh strainer. 3. cook the chowder: in a large pot, melt the butter with the bacon over medium-high heat until the bacon is crispy. add the onion, garlic, celery, thyme, and bay leaves. Sauté until the onion is translucent, approximately 4 minutes. add the diced sweet potatoes, reserved clam juice, and sweet potato cream. Simmer until the diced sweet potatoes are tender, 8 to 10 minutes. Fish out and discard the bay leaves. add mussels and cook until they open. Return the clams to the pot. Stir in
season to taste with salt and pepper. Finish with ararat. 4. To serve: ladle the soup into 6 warm bowls and serve with salt-water crackers alongside.Call in and ask Marc Forgione, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Chef Marc forgione is the executive chef and owner of his eponymous restaurant, Marc Forgione, in new York City. Forgione was recently awarded his second Michelin star in the 2011 guide, making him the youngest american-born chef and owner to receive the honor in consecutive years (). he is currently a contestant on Season 3 of The Next Iron Chef on Food network.Sirius Ch. 112 | XM Ch. 1579Copyright ? 2009, Martha Stewart living omnimedia, inc. photo Credit: Christopher BakerBY RiCk BaYleSSB U T T e R n U T T a M a l e S W i T h C h i p o T l e C h i C k e none thing about mixing shredded butternut (or any winter) squash into the dough for tamales: it’s guaranteed to add extra moistness, almost giving the tamales a rich, steamed-pudding texture. of course, butternut adds color as well, and a gentle sweetness that’s perfect with the spiciness of chipotle chile in the simple chicken filling.inGReDientsMakes 12 to 14 tamales one 8-ounce package dried corn husks 5 ounces (a scant 2/3 cup) fresh, rich-tasting pork lard (we’ve also had pretty good luck using Spectrum organic all vegetable Shortening), soft but not runny 1/2 teaspoon baking powder Salt 1 pound (about 2 cups) coarse-ground corn masa for tamales oR 1 3/4 cups dried masa harina for tamales mixed with 1 cup plus 2 tablespoons hot water about 3/4 cup chicken broth for thinning the masa and the optional second beating 2 cups shredded, peeled butternut squash (you’ll need about 1/2 of a small squash) 1-1/2 cups very coarsely shredded roasted or grilled chicken (thighs, rather than breasts, stay moistest during the long steaming―starting with raw boneless, skinless thighs, you need 4 to 6, about 1 pound) 2 canned chipotle chiles en adobo, seeded (if you wish) and finely chopped 2 tablespoons of the chipotle canning sauceDiReCtions1. soak the corn husks. in a heat-proof bowl, pour boiling water over the corn husks. lay a plate on the top to keep the husks submerged. let them rehydrate for a couple of hours until pliable. 2. Prepare the batter. Measure the lard (or shortening), baking powder and 2 teaspoons salt into the bowl of an electric mixer. Using the paddle attachment if there is one, beat on medium-high until light in texture, about a minute. in 3 additions, add the masa, fully incorporating each one before adding the next. Reduce the speed to medium-low, and slowly dribble in enough chicken broth (usually about 1/2 cup) to give the mixture the consistency of cake batter. Raise the speed to medium-high again and beat for another minute. The mixture has been beaten enough when it’s so fluffy that a 1/2 teaspoon dollop floats in a cup of cold water. Stir in the shredded butternut. if time allows, refrigerate the batter for 1 hour. 3. Prepare the filling, set up steamer for tamales. in a small bowl, mix together the coarse chicken shreds with the chopped chipotle and its sauce. pour 1 1/2 inches of water in the bottom of a steamer: it needs to be large enough to hold 14 best if it’s at least 10 inches in diameter with 6 inches of depth for standing up the tamales, like a small Mexican tamal steamer, large vegetable steamer or deep Chinese steamer. Drain the husks, then choose 14 of the largest, most pliable ones―they should be at least 6 inches long and 6 inches wide (at the widest end). (if there aren’t enough large husks, you can overlap smaller ones.) Use several of the longest remaining cornhusks to tear into 1/4-inch strips for tying the tamales. line the steamer basket with some of the remaining corn husks.Continued on next page.Call in and ask Rick Bayless, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Sirius Ch. 112 | XM Ch. 15710Continued from previous page.B U T T e R n U T T a M a l e S W i T h C h i p o T l e C h i C k e n4. Make the tamales. For the lightest tamales, beat the refrigerated batter again, slowly adding an extra 1/4 cup chicken broth or water. (For this to be effective, the batter will need at least an hour’s refrigeration to firm up, allowing for the broth’s addition without becoming too soft.) one at a time, form the tamales: on the wide end of one of the large husks, spread 1/4 cup of the batter into a 4-inch square, leaving 1 1/2 inches uncovered on the narrow end and at least 3/4 inch on each of the long sides. lay a portion of the chipotle chicken down the center of the batter. pick up the two long sides of the husk and bring them together, encasing the filling with the batter and creating a seal. Wrap the two long sides you’re holding around the tamal in the same direction to create a long cylinder shape. (if the husk is small, feel free to roll the whole thing in another husk.) Fold up the empty 1 1/2 inches to form a “bottom” on which the tamal will
tie it in place with one of the corn husk strips. Stand each tamal in the steamer while you form the remaining tamales. lay extra husks over the open tops of the tamales (don’t worry about covering them completely―they won’t get soggy as they steam). 5. steam the tamales. Cover the steamer and set over high heat. When the steam comes puffing out, reduce the heat to medium and cook until the batter firms up and comes free from the husk, about 1 1/4 hours. (Remove a tamal from the steamer to test it. even when done, the tamal itself will seem very soft.) Make sure that the water doesn’ if it becomes necessary to replenish the water, add boiling water. Turn off the heat under the steamer and let stand, covered, about 15 minutes for the tamales to firm up.suGGEsTEd wiNE PAiRiNGPerfect Match: c?tes du Rh?ne Villages redWith aromatic herbs such as thyme and lavender. whatever the meal, Rh?ne Valley wines, Always Right.Call in and ask Rick Bayless, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Rick Bayless is a James Beard award-winning chef and author. he is the host of the public television series, Mexico―One Plate at a Time and the author of seven successful cookbooks, including his newest, Fiesta at Rick’s. Rick owns three Chicago restaurants ― the Frontera grill, topolobampo, and XoCo ― and was also recently named Bravo’s Top Chef Master.Sirius Ch. 112 | XM Ch. 15711BY MiChael loMonaCoC o R n - F R i e DinGReDientsserves 4 to 6 as an appetizer Mustard Tartar Sauce (recipe below) 2 cups cornmeal 1 teaspoon ancho chili powder 1/4 teaspoon cayenne pepper 24 oysters, shucked 3/4 cup buttermilk all-purpose flour for dredging 1/3 cup canola oil Fine sea salt pickled jalape?o sliceso Y S T e R Sw i th Mustard Tar tar SauceDiReCtions1. prepare Mustard Tartar Sauce up to 2 days ahead. Refrigerate. 2. Combine the cornmeal, chili powder and cayenne pepper in a mixing bowl. 3. Soak the oysters in buttermilk, dredge in all-purpose flour and then in the seasoned cornmeal. 4. heat some of the oil in a skillet over medium heat. panfry the oysters in batches until they begin to crisp on the surface and turn golden-brown, approximately 2 minutes. Turn them over and fry the other side, approximately 2 more minutes. as they are done, set them on a paper-towel-lined plate to drain. add additional paper towels between batches as needed. Season the cooked oysters with sea salt. 5. Serve the oysters with pickled jalape?o and the tartar sauce alongside. 1. put the pickles, capers, tarragon, and parsley in a food processor and pulse to chop them together. add the mayonnaise, lime juice, and mustard and pulse just to combine. Season with salt and pepper. 2. To serve, spoon the sauce into a small bowl and scatter the mustard seeds over the top.Mustard Tartar sauce Makes about 1 1/2 cups 3 tablespoons minced dill pickles 1 tablespoon chopped capers 1 tablespoon chopped tarragon leaves 1 tablespoon chopped flat-leaf parsley leaves 1 cup mayonnaise 2 tablespoons freshly squeezed lime juice 1 tablespoon Dijon mustard Fine sea salt and freshly ground black pepper 1/2 teaspoon mustard seedsENTERTAiNiNG TiP fROM isAAc MiZRAHi get as much as possible done in advance. Set the table the day before, and make a music playlist that will take you from pre-meal cocktails right through dessert.all recipes ? Michael lomonaco 2010.Call in and ask Michael lomonaco, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Chef Michael Lomonaco is the executive chef and managing partner at porter house new York. previously, lomonaco was executive chef at new York’s ‘21’ and executive chef of Windows on the World. he has authored two books: The ‘21’ Cookbook and his recent Nightly Specials. he also has hosted the television programs Epicurious on the Travel Channel and Michael’s Place on Food network.Sirius Ch. 112 | XM Ch. 15712photo Credit: Melanie DuneaBY MaRio BaTaliC R e S p e l l einGReDientsfor the Batter 1 1/2 cups all-purpose flour 4 large eggs 1/2 teaspoon freshly ground nutmeg pinch sea salt 2 cups whole milk for the filling 2 1/2 cups fresh ricotta, drained in a strainer lined with cheesecloth for 30 minutes 4 ounces fresh mozzarella, coarsely grated to yield 1/2 cup 1 cup grated soft sheep’s milk cheese (such as Cacio di Roma, or a young provolone), plus extra for garnish 3 tablespoons extra-virgin olive oil 8 ounces sopressata (italian dry cured salami), cut into thin matchsticks, a small handful reserved for garnish kosher salt, to taste Freshly ground pepper, to tastea iF o R M a g g i(Crêpes with Cheese)DiReCtions1. place the flour in a large bowl. Crack the eggs into the flour and whisk them in. add the nutmeg and salt, then whisk in the milk. Strain the batter in a sieve to remove any lumps. allow the batter to stand for 30 minutes at room temperature.1. Combine the ricotta, mozzarella and sheep’s milk cheese in a bowl. add olive oil and the salami and stir to combine. Season with salt and pepper.Continued on next page.Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Sirius Ch. 112 | XM Ch. 15713Continued from previous page.C R e S p e l l efor the crêpes 6 tablespoons unsalted butter, at room temperature, for cookinga iF o R M a g g i(Crêpes with Cheese)1. preheat a nonstick crepe pan. Melt 1/2 tablespoon of butter in the pan and allow it to brown. pour browned butter into crêpe batter. 2. ladle a thin layer of batter to just cover the bottom of the hot pan. Turn down the heat as needed to avoid burning the crêpe. 3. as the crêpe sets (about 30 to 40 seconds), lift edges with an offset spatula or a butter knife to check color. When the bottom is golden-brown, flip the crêpe with tongs or a spatula and cook on the other side for 20 seconds. Transfer to a plate. Repeat steps 2 and 3 until all the batter has been used. 4. Fill each crêpe with 3 tablespoons of the cheese/salami filling. gently fold, first in half then in half again (quarters). arrange the crespelle, overlapping them slightly, on dish. Sprinkle with sliced salami and grated Cacio di Roma cheese.Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.With fifteen restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is one of the most recognized and respected chefs working in america today. Mario is also the author of eight cookbooks including Molto Gusto, which hit shelves last april. his most recent and ambitious project to date is eataly C a 50,000 square foot culinary mecca in new York City’s Flatiron district.Sirius Ch. 112 | XM Ch. 15714T U R k e Y/e n T R ? e Ssmoked Paprika and fennel seed Roast Turkey by tom Douglas Page 21Sirius Ch. 112 | XM Ch. 157Copyright ? 2002, Martha Stewart living omnimedia, inc. photo Credit: Quentin BaconBY MaRTha STeWaRTh e R B - R o a S T e D T U R k e Y W i T h p a n g R a v Yan instant-read thermometer is more accurate than the pop-up timers that sometimes come with frozen turkeys. The thighs should be cooked to an internal temperature of 180 to avoid overcooking, remove turkey from the oven once it reaches 175 degrees, as it will continue to cook out of the oven. Check again after about 20 minutes, and return to oven if it hasn’t reached 180 degrees.inGReDientsserves 8-10 1 fresh turkey (18 to 21 pounds), thawed if frozen, giblets and neck removed from cavity and reserved for gravy 6 tablespoons unsalted butter, softened grated zest of 1 lemon 3 tablespoons finely chopped fresh flat-leaf parsley 3 tablespoons finely chopped fresh thyme leaves 3 teaspoons coarse salt, plus more for seasoning 1 1/2 teaspoons freshly ground pepper, plus more for seasoning 3 to 4 lemons, each cut into quarters 2 to 3 onions, each cut into 6 wedges 1 cup dry white wine or water 3 cups homemade or low-sodium canned chicken stockDiReCtions1. Rinse turkey with cool water, and pat dry with paper towels. let stand, uncovered, 2 hours at room temperature. 2. Combine butter, lemon zest, parsley, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Using your fingers, gently loosen turkey skin from over the breast meat, and smear half the butter mixture under skin. 3. preheat oven to 450 degrees, with rack on lowest level. place turkey, breast side up, on a roasting rack set in a heavy metal roasting pan. Fold wing tips under. Sprinkle 1/2 teaspoon each salt and pepper inside cavity. Fill large cavity and neck cavity loosely with as many lemon and onion wedges as will fit comfortably. 4. Tie legs together loosely with kitchen twine. Fold neck flap under, and secure with toothpicks. Rub entire turkey with remaining herb butter, and sprinkle with remaining 1 1/2 teaspoons salt and 3/4 teaspoon pepper, pressing to adhere. 5. Cook 30 minutes, rotating the pan halfway through. Using a pastry brush, baste the turkey with any pan drippings. Reduce oven temperature to 350 degrees, and continue cooking 2 more hours, basting turkey and rotating pan every 30 if pan gets too full, spoon out some of the juices, reserving them for gravy.Continued on next page.Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Sirius Ch. 112 | XM Ch. 15716Continued from previous page.h e R B - R o a S T e D T U R k e Y W i T h p a n g R a v Y6. after 2 1/2 hours of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The temperature should reach 175 degrees, and the turkey should be golden brown. if thighs are not yet fully cooked, baste turkey again, and continue cooking. 7. When fully cooked, transfer turkey to a serving platter, and let rest, about 30 minutes. Meanwhile, make the gravy. pour the pan juices into a large let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon. 8. place roasting pan over medium-high heat. add wine or water, deglaze pan by scraping up any browned bits from bottom with a wooden spoon. stir well, and return to a boil. Cook until reduced by half, about 5 minutes. add the defatted pan juices, and cook 5 you will have about 2 cups. Remove from heat, and season with the salt and pepper. Strain into a warm gravy boat, and serve with turkey.Copyright ? 2010, Martha Stewart living omnimedia, inc. all rights reserved. as first seen in the november 2002 issue of Martha Stewart Living magazine. For more visit www.marthastewart.com.Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Martha stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show, the emmy-award winning television program now airing on hallmark Channel. Martha Stewart living omnimedia, inc., is the leading provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets.Sirius Ch. 112 | XM Ch. 15717BY ChaRlie palMeRS p i C e - C R U S T e DD U C kB R e a S Tw i t h Toa ste d pi n e n u t Co u scous and Campari Rhubarb & orange- g lazed FennelinGReDientsserves 6 for the duck Breast 6 boneless Moulard duck breasts 1/4 cup coriander seed 1/4 cup fennel seed 2 tablespoons cumin seed 2 tablespoons whole white peppercorns 6 whole clovesDiReCtions1. Trim most of the fat from the duck breasts: Moulard ducks are particularly fatty, so you’ll want to cut off about half of the fat. Score the remaining fat (but not through to the meat) in a crisscross pattern. 2. grind the coriander, fennel, cumin, peppercorns, and cloves together in a mortar and pestle or a spice grinder. Transfer to a plate and press the duck breasts fat-side down into the spices. 3. place the duck breasts fat side down in a large nonstick skillet. Slowly render them over medium heat, basting them occasionally with the rendered fat. Cook the breasts to 130 degrees (use an instant-read thermometer) for medium doneness. allow the duck to rest for 5 to 7 minutes before slicing.for the Toasted Pine Nut couscous 1 cup pine nuts 3 cups instant couscous 3 cups chicken stock 3 tablespoons extra-virgin olive oil Salt and pepper to taste 1 tablespoon chopped fresh tarragon Zest of 1 lemon, grated1. Toast the pine nuts in a small dry frying pan over medium heat, tossing constantly, until golden. (if you don’t keep them moving they’ll end up looking like black-eyed peas.) The instant they’re done, transfer them onto a plate to cool. 2. put the couscous in a medium-size heatproof bowl. Bring the chicken stock to a boil in a medium saucepan, add the oil, and season with salt and pepper. pour the boiling stock over the couscous, cover the bowl tightly with plastic wrap, and let stand for 15 minutes. Fluff the couscous with a fork and mix in the pine nuts, tarragon, and lemon zest. Taste and adjust the seasoning, if necessary.Continued on next page.Call in and ask Charlie palmer, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Sirius Ch. 112 | XM Ch. 15718Continued from previous page.S p i C e - C R U S T e Dcampari Rhubarb and Orange-Glazed fennel for the fennel 2 tablespoons unsalted butter 2 heads of fennel (stalks and fronds removed), cut lengthwise into sixths grated zest and juice of 3 oranges 1 1/2 cups chicken stock 1 shallot, peeled and thinly sliced Salt pepper for the Rhubarb 1/2 cup Campari 1/2 cup honey 2 tablespoons unsalted butter 3 stalks rhubarb, dicedD U C kB R e a S Tw i t h Toa ste d pi n e n u t Co u scous and Campari Rhubarb & orange- g lazed Fennel 1. Melt the butter in a large straight-sided sauté pan, swirling the pan until the butter is lightly browned. Sear both cut sides of the fennel. add the orange zest and juice, the chicken stock, and the shallot, and season with salt and pepper. Simmer slowly, flipping the fennel wedges occasionally, for 10 to 15 minutes, or until the fennel is tender (but not mushy) and the liquid has reduced to a nice glaze.1. Combine the Campari, honey, and butter in a sauté pan cook until reduced by half. add the rhubarb, and cook, tossing occasionally, until the rhubarb is barely tender (don’t let it turn to mush), about 4 minutes.suGGEsTEd wiNE PAiRiNGPerfect Match: Gigondas redWith elegant fruits and a spicy aroma. whatever the meal, Rh?ne Valley wines, Always Right.Call in and ask Charlie palmer, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Master chef and hospitality entrepreneur charlie Palmer has received critical acclaim for his signature progressive american cooking, which is showcased in his thirteen notable restaurants across the country (including aureole, Métrazur and astra in new York City). palmer also oversees a growing collection of food-forward wine shops, award-winning boutique hotels and is the author of four cookbooks, including Charlie Palmer’s Practical Guide to the New American Kitchen.Sirius Ch. 112 | XM Ch. 15719BY eliZaBeTh kaRMelT e X a SinGReDientsserves 8-10 for the Beef Tenderloin and Rub 1 1/2 cups kosher salt, preferably MortonB e e FT e n D e R l o i nDiReCtions1. in a small bowl mix the rub ingredients (kosher salt, Tellicherry peppercorns and cayenne pepper) until well combined. Set aside. 2. prepare a charcoal fire or preheat gas grill on high. Remove meat from refrigerator and let come to room temperature. 3. Roll meat in paper towels to remove excess moisture. Set aside. Coat tenderloin with a thin coat of olive oil. Sprinkle evenly all over with the rub mixture. (if you have some rub left over, it will keep in an airtight container for up to 3 months.) 4. grill immediately. place tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat. after all the sides are seared, move to medium indirect heat and finish cooking, about 40 more minutes for medium-rare or until an instant read thermometer inserted in the thickest spot reads 130 degrees. and remember, the larger the tenderloin, the longer it will take to cook. 5. Remove from grill to a clean platter, tent with aluminum foil and let rest 15 minutes before carving.w ith horseradish Cream1/4 cup Tellicherry (black) peppercorns, coarsely ground 1 tablespoon cayenne pepper 1 whole beef tenderloin trimmed of excess fat, about 5 pounds 2 tablespoons olive oilfor the Horseradish cream 1 pint heavy whipping cream 1-2 tablespoons refrigerated, white prepared horseradish (make sure to use horseradish, not horseradish cream) 1/2 lemon, juiced Sea salt1. While the beef rests, pour cream into a clean stainless steel bowl. Using an electric beater, whip on high until the cream forms soft peaks. 2. add 1-2 tablespoons of prepared horseradish. Taste and adjust, adding more if you like it stronger. 3. Season with lemon juice and sea salt. Slice beef tenderloin thinly and serve immediately with the horseradish Cream.Call in and ask elizabeth karmel, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Elizabeth Karmel is a nationally known grilling and barbecue expert. She is the executive chef of hill Country Barbecue Market, the award-winning Texas barbecue restaurant and live music venue in Manhattan, and the new hill Country Chicken. elizabeth has written three award-winning grilling and barbecue cookbooks, including Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. She is the creator of the grill Friends? and kitchen Friends? line of cooking tools and www.girlsatthegrill.com.Sirius Ch. 112 | XM Ch. 15720suGGEsTEd wiNE PAiRiNGPerfect Match: Ventoux redpeppered and flavored with red fruits such as blackcurrant, cherry and raspberry. whatever the meal, Rh?ne Valley wines, Always Right.photo Credit: katie okumuraBY ToM DoUglaSS M o k e D p a p R i k a F e n n e l S e e D R o a S Tw i t h Swe et onion g ravy and Fennel Salta n D T U R k e YinGReDientsMakes about 10 servings for the fennel salt: 3 tablespoons kosher salt 1 tablespoon fennel seeds, toasted and ground (see end of recipe for instruction) 1 tablespoon freshly ground black pepper for the smoked Paprika and fennel Butter: 6 tablespoons unsalted butter, softened 1 tablespoon fennel seeds, toasted and ground 1 tablespoon smoked paprika 1 tablespoon chopped fresh sage leaves (save the stems for the cavity) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepperDiReCtions1. To make the fennel salt, combine the salt, fennel seeds and pepper in a small bowl. Reserve 2 tablespoons of the mixture for sprinkling on the turkey and transfer the rest of the fennel salt to a couple of small, shallow dishes for passing at the table. Set aside.1. To make the paprika-fennel butter, put the butter in a small bowl. add the fennel seeds, paprika, sage, salt and pepper, and mix until well blended (or combine the ingredients in a food processor.) Set aside.Continued on next page.Call in and ask Tom Douglas, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Sirius Ch. 112 | XM Ch. 15721Continued from previous page.S M o k e D p a p R i k a F e n n e l S e e D R o a S Tw i t h Swe et onion g ravy and Fennel Salt for the Turkey one 12-pound turkey, excess fat discarded 2 ounces whole coffee beans 6 garlic cloves, peeled The zest of 1 lemon, removed in long strips with a vegetable peeler 4 large leaves of sage, plus the stems from the chopped sage 2 tablespoons unsalted butter, melted 1 medium onion (about 12 ounces) peeled, cut in half, and thinly sliceda n D T U R k e Y1. Trim the wing tips from the turkey and remove the gizzards and neck and set aside for stock. (See turkey-enriched stock recipe on next page.) Remove the livers and discard. Rinse the turkey and pat it dry with paper towels. 2. When you are ready to roast the turkey, preheat the oven to 350 degrees. place the turkey on a work surface and loosen the skin over the breasts by running your hands under the skin. Rub the smoked paprika-fennel butter under the skin and over the breasts. Sprinkle the reserved 2 tablespoons of fennel salt all over the skin of the turkey and also sprinkle a little inside the cavity, then place the coffee beans, garlic cloves, lemon zest and sage sprigs inside the cavity. leave the turkey legs untrussed for even heat circulation. 3. Brush the roasting pan lightly with a little of the melted butter. Make a bed of the onions in the center of the pan. place the prepared turkey directly over the onions, (i.e. no rack) Brush or baste the turkey with the rest of the melted butter and place the pan in the oven. 4. after the first hour of roasting, baste the turkey with the fat that has collected in the pan and rotate the pan. Continue to roast, basting every 20 minutes until the turkey is done, about an hour and a quarter to an hour and a half longer. (if the turkey is browning too much, tent with foil). (Total roasting time is 2 1/4 to 2 1/2 hours.) The turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 165 to 170 degrees. Remove the pan from the oven and set the turkey on a large platter to rest, tented with foil, for about 20 minutes while you make the gravy.for the sweet Onion Gravy 7 tablespoons all purpose flour 4 1/2 to 5 cups turkey-enriched stock, hot (see recipe on next page)1. To make the gravy, set the roasting pan with the onions, juices, and drippings over the burner (or straddle over 2 burners) over medium-high heat. Stir up any browned bits stuck to the bottom of the pan with a wooden spoon or wooden spatula and allow the onions to get a little more browned, stirring for a few minutes. 2. Sprinkle the flour evenly over the contents of the pan and stir with the wooden spoon for a few minutes until the flour is well combined with the onions, fat and juices in the pan. 3. Start adding the stock, a ladleful at a time, using a whisk to whisk out the lumps before you add more stock. Continue gradually adding stock, whisking each time until smooth, until you’ve added about 4 1/2 cups of stock. also add any juices that have collected on the platter around the turkey. lower the heat to medium and simmer the gravy, whisking occasionally, for about 8 to 10 minutes. The gravy should be thick enough to coat a spoon. if it seems too thick, add the remaining 1/2 cup stock. Season to taste with salt and pepper and transfer the gravy to a gravy boat.Continued on next page.Call in and ask Tom Douglas, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Sirius Ch. 112 | XM Ch. 15722Continued from previous page.S M o k e D p a p R i k a F e n n e l S e e D R o a S Tw i t h Swe et onion g ravy and Fennel Salta n D T U R k e Yfor the Turkey-Enriched stock Yields about 5 cups 2 teaspoons vegetable oil Turkey neck, wing tips, and gizzards 1/2 cup dry white wine 2 quarts chicken broth (preferably homemade, or low-sodium purchased) 1/2 onion, cut in chunks 1/2 carrot, cut in chunks 1/2 celery stalk, cut in chunks 2 parsley sprigs 1 bay leaf 8 black peppercorns1. heat the oil in a large saucepan over medium-high heat. add the turkey parts and brown them on all sides, stirring and turning the parts as needed, about 10 minutes. 2. pour in the wine and bring it to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan. add the rest of the ingredients and bring to a boil over high heat. Reduce the heat and simmer the stock gently for about an hour, occasionally skimming off the foam that rises to the top. 3. pour the stock through a sieve and discard the solids. allow the stock to cool and skim off the fat.Recipe Notes: - To toast fennel seed: put the fennel seeds in a small heavy pan and toast over medium heat for a few minutes, stirring, until fragrant and browned. (Be careful not to burn.) Take the fennel seeds out of the pan to prevent burning. allow to cool, then grind in a clean electric coffee bean grinder. - Be sure to use a roasting pan that can go directly over the burner for making the gravy. - This recipe looks like it contains a lot of salt, but most of it is put in small dishes to pass to your guests at the table (i.e. you won’t use up all the salt in this meal.) Make Ahead Tips: - You can make the fennel butter a few days ahead and store covered and refrigerated. You can make the fennel salt a few days ahead and store tightly covered at room temperature. - The stock can be made a day ahead or more (i.e. you can make it as soon as your turkey is purchased and thawed) and kept covered and refrigerated.Call in and ask Tom Douglas, plus many other acclaimed chefs, your questions on Martha Stewart living Radio’s Thanksgiving hotline: 866-675-6675, from Monday, november 22 to Wednesday, november 24. For info & schedule go to sirius.com/martha.Tom douglas is the chef and co-owner (along with his wife, Jackie Cross) of six Seattle restaurants: Dahlia lounge, etta’s, palace kitchen, lola, Serious pie, and Seatown Snack Bar. he also runs a retail bakery, Dahlia Bakery, a catering business, and an event space. Tom is the author of three cookbooks, Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners and I Love Crab Cakes.Sirius Ch. 112 | XM Ch. 15723photo Credit: Steven FreemanBY eMeRil lagaSSeW i T hT U R k e Y R o U l a D e p e a C h a n D S a g e g R a v YThere is something very special about a roulade―and it’s not as hard as it looks. if you’re in the mood for something different during the holiday season and feel like cooking outdoors, you just may want to try this. Just keep in mind that the trick is to properly flatten the turkey breast before you stuff, roll, and tie it.inGReDientsserves 6-8 4 quarts water 1 cup packed light or dark brown sugar 3?4 cup kosher salt, plus more for seasoning the roulade one 7-pound whole turkey breast, skin on, deboned (see note) 4 cups coarse fresh breadcrumbs (from a loaf of French or italian bread) 8 ounces bacon, chopped and cooked until crisp, fat reserved (or substitute olive oil) 2 tablespoons unsalted butter, melted 2 tablespoons chopped garlic 1?2 cup chopped fresh parsley 1 teaspoon emeril’s original essence or Creole Seasoning, plus more for seasoning before grilling 1?4 cup olive oil Freshly ground black pepper peach and Sage gravy (recipe on next page)DiReCtions1. Combine the water, brown sugar, and kosher salt in a 2-gallon or larger stockpot or other nonreactive container, and whisk until the sugar and salt have dissolved. place the turkey breast in the stockpot and refrigerate for 8 hours. 2. Remove the turkey breast from the brine, and pat it dry with paper towels. (at this point you can proceed with the recipe or refrigerate the turkey up to 1 day until ready to cook.) 3. preheat a grill to low. 4. Cut three lengths of kitchen twine to 32 inches, and lay them across a cutting board. Making sure the skin is pulled down to cover as much of the breast meat as possible, lay the turkey breast, skin side down, on top of the strings. Cover the turkey with parchment paper or plastic wrap, and pound it with a heavy mallet or the bottom of a cast-iron skillet until the thickest part of the breast is no more than 2 inches thick. 5. in a large mixing bowl, use a rubber spatula to combine the breadcrumbs, bacon, 1 ?4 cup reserved bacon fat, butter, garlic, parsley, and original essence. 6. lightly season the turkey breast with original essence. pack the stuffing mixture tightly into a 1-cup measure, and then empty the stuffing onto the middle of the breast. Repeat this two more times. Roll the breast up as tightly as you can to form a cylinder, and use the twine to tie the breast together in three places. Snip off any extra length of twine. (You can also tie a piece of twine v}