1/4 Craig Cutler
1 turkey (12 to 14 lbs), thawed if frozen
3 medium onions, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
3 Tbsp butter, at room temp
6 sprigs thyme
1/ Rinse turkey inside and out, and remove neck and giblets. Place turkey in a large container, and fill with enough water to cover the bird completely. Remove bird, add brine ingredients to water, and stir until salt has dissolved. Place turkey in brine, and chill for at least 12 hours but not more than 24.
2/ Remove turkey from brine and discard liquid. Rinse and dry turkey, then put it in the refrigerator uncovered for 8 to 12 hours.
3/ Preheat oven to 400Ã‚Â°F. Combine a third of the onions, carrots, and celery with 1 tablespoon butter, and place in the cavity of the turkey. Tie legs together with kitchen twine. Scatter remaining vegetables and thyme in a heavy roasting pan, and pour 1 cup water over vegetables.
4/ Smear remaining butter over bird. Place bird, breast side down, in pan with vegetables, and roast for 45 minutes. Turn bird on its side (thigh side up) and baste. Roast 15 minutes more. Turn to the other side and baste again. Add 1 cup water to the pan, and roast another 15 minutes. Baste and turn bird so the breast faces up; roast 45 minutes, or until meat registers 160Ã‚Â°F on a meat thermometer.
5/ Remove turkey from oven, and let rest 20 minutes before carving.
Makes 12 servings
Per serving: 378 cal, 11 g fat (4 g sat), 4 g carbs, 159 mg sodium, 1 g fiber, 61 g protein
2/4 Craig Cutler
1 leg of lamb (3 to 3 1/2 lbs), deboned and tied (optional)
1/4 cup extra-virgin olive oil
3 large potatoes, rinsed and cut into wedges
6 garlic cloves
3 large sprigs rosemary
1 cup dry red wine
2 Tbsp Dijon mustard
1/ Turn oven to broil. Rub lamb leg with olive oil, then season with kosher salt and freshly cracked black pepper, to taste.
2/ Place lamb in a roasting pan and heat on all sides until browned, about 10 minutes total. Remove lamb from oven and reduce the temperature to 400Ã‚Â°F.
3/ Add potatoes, garlic, and sprigs of rosemary to the pan. In a bowl, mix wine with 1 cup water and mustard. Pour wine mixture over lamb.
4/ Cover the pan loosely with aluminum foil and set lamb in the oven to roast for about 1 hour, or until a meat thermometer reads between 135Ã‚Â°F and 140Ã‚Â°F.
5/ Allow lamb to rest at least 15 minutes before slicing. Carve meat into 1/4-inch-thick pieces, and drizzle with pan sauce and additional olive oil, if desired.
Makes 8 servings
Per serving: 426 cal, 16 g fat (4 g sat), 27 g carbs, 165 mg sodium, 3 g fiber, 38 g protein
3/4 Craig Cutler
1 uncooked picnic ham (8 to 9 lbs), bone-in, outer skin removed
20 whole cloves
3/4 cup honey
2 Tbsp canola oil
2 red onions, peeled and sliced
6 garlic cloves, peeled
4 celery stalks, sliced
1 cup white wine
2 cups low-sodium chicken broth
2 Tbsp Dijon mustard
2 Tbsp red-wine vinegar
1/ Preheat oven to 400Ã‚Â°F. Using a sharp knife, score the ham's fat side in a diamond pattern. Stud the surface with cloves, and season with salt, to taste. Place ham, fat side up, in a roasting pan fitted with a rack, and slather honey over the surface.
2/ Roast, uncovered, for 20 minutes, then reduce the temperature to 350Ã‚Â°F. Drizzle oil over onions, garlic, and celery, and scatter on the bottom of the pan. Add wine.
3/ Return pan to the oven and continue cooking for 2 hours, or until the internal temperature reaches 150Ã‚Â°F. (If vegetables look dry, add some water to the pan.)
4/ Remove ham from the pan to let it rest. Meanwhile, put the pan on the stove-top burner. Add chicken broth and boil for 10 minutes, or until it reduces about halfway. Stir in mustard and vinegar, and reduce to a sauce-like consistency, about 5 minutes. Slice ham, and pour sauce and vegetables over it.
Makes 15 servings
Per serving: 433 cal, 16 g fat (5 g sat), 17 g carbs, 205 mg sodium, 1 g fiber, 51 g protein
4/4 Craig Cutler
1 bone-in prime rib (4 to 5 lbs)
8 garlic cloves, minced
4 Tbsp minced fresh rosemary
2 tsp dried thyme
2 Tbsp freshly ground black pepper
1 Tbsp kosher salt
1/ Preheat oven to 450Ã‚Â°F. Place beef, rib-side down, in a roasting pan. In a bowl, mix remaining ingredients, then spread herb mixture all over meat.
2/ Roast for 25 minutes, then reduce heat to 250Ã‚Â°F and cook for another 1 1/2 to 2 hours, or until a thermometer inserted into the center of the roast (not touching bone) reads 125Ã‚Â°F for medium-rare.
3/ Let roast rest 20 to 30 minutes on a warm plate, then slice across the grain. Reserve pan juices for the table.
Makes 10 servings
Per serving: 404 cal, 33 g fat (13 g sat), 1 g carbs, 768 mg sodium, 0 g fiber, 25 g protein