Tyler Florence Ultimate Thanksgiving Recipes

OVEN ROASTED TURKEY WITH SAGE BUTTER - TYLER FLORENCE

Steps:

• Preheat the oven to 375 degrees F and remove the top rack of the oven.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper.
• Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
• SAGE BUTTER: combine 2 sticks softened butter, sage and salt & pepper.
• Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

MAKE-AHEAD ROASTED TURKEY GRAVY - TYLER FLORENCE

Steps:

• Heat the oven to 400 degrees F.
• Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes.
• Place in the oven and roast for 30 minutes.
• Remove from the oven and place over medium heat.
• Remove the wing and set aside.
• Add the flour and let cook for about 1 minute.
• Add the stock and simmer until it has reduced by about 1/4, about 15 minutes.
• Strain the sauce and adjust the seasoning with salt and pepper.

TYLER FLORENCE'S PEACH-ALMOND UPSIDE DOWN CAKE

Steps:

• Step 1 Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 3 tablespoons of butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and a deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom.
• Step 2 To peel the peaches, use a paring knife to mark each bottom with an X. Drop the fruit into boiling hot water for about 20 seconds. Plunge the peaches into a cold water and ice bath. Remove the peaches, peel them, cut them each into 6 wedges. Discard the pit.
• Step 3 Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
• Step 4 In a medium bowl, sift together the all-purpose and almond flour. In the bowl of a stand mixer, combine the flours the baking powder, and salt.
• Step 5 Beat 1 stick of butter (8 oz.) and 3/4 cup sugar in the mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture
• Step 6 beat in each addition until just incorporated.
• Step 7 Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.