• Chicken Parmesan- Perfectly crisped outside and juicy inside!

Turkey Roast

  • 1) One hour prior to roasting, remove from refrigerator
  1. One hour prior to roasting, remove from refrigerator
  2. Remove one of the oven racks
  3. Remaining rack is placed in the next to the lowest position
  4. Oven is preheated to 450 degrees
  5. Place turkey with compound butter in bottom basket, tie legs
  6. Top basket is connected by latching 4 hooks in the back, press down in front to snap basket shut
  7. Unit frame is placed inside of 20.75″x12.81″x 3.18″ aluminum pan
  8. Add 2 cups of water to aluminum pan
  9. Transfer assembled basket with turkey onto the frame in the oven
  10. Roast for 50 minutes or until browned
  11. Decrease oven temperature to 325 degrees
  12. Flip turkey forward, away from you
  13. Insert meat thermometer in thigh meat
  14. Bake until internal temperature reaches 180 degrees, approximately 12 minutes a pound
  15. Flip bird to the breast side up position before removing from the oven
  16. Using oven mitts, grasp the basket by the handles and remove from the oven
  17. Place on a heat resistant platter
  18. Remove top basket by pulling up and unsnapping the front latches
  19. Place on cutting board, allow to rest for 30 minutes

Compound Butter

Combine 1 tsp of chopped parsley, rosemary, thyme, & sage into 1 stick of softened butter.
Rub butter mixture on the exterior of the turkey prior to roasting.

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Gravy

1 stick of butter melted in a saucepan

Add –
Whisk in 1 cup of flour
Saute for 2 minutes over medium heat

Add –
1 tbsp of chopped shallots
1 tsp of anchovy paste (optional)
Saute until fragrant
Slowly whisk in 3 ½ cups of warm chicken broth
Cook over medium heat until reduced to a smooth and creamy consistency
Whisk in ¾ tsp of Browning and Caramelized Seasoning for coloring
Salt and pepper to taste

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Stuffing

Small onion (diced) 2 celery stalks (diced) 1/2 cup red pepper diced
Melt 3 tbsp of butter in saucepan.
Season with 1/2 tsp each of poultry season, rosemary, sage, and thyme
Salt and pepper to taste
Add all diced ingredients, sauté until soft – cool

In a bowl –
1 bag of cubed stuffing
1 cup of applesauce
1 egg (beaten/add to applesauce)
1 cup of chicken broth(or more if desired)
Toss all the above

Add –
1 apple diced
1 zucchini grated
2 carrots peeled and grated
Mix with all saute’d ingredients (onion, celery, and red pepper)
Place in a buttered baking dish
Bake covered @ 375 degrees for 30 minutes
Remove cover and bake for 20 more minutes until nicely browned.

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Ham

  • Remove from refrigerator 1 hr. prior to baking

MODE:  Basket mode (see Our Process page)

  1. Remove from refrigerator 1 hr. prior to baking
  2. Place aluminum pan (11 1/2 in x 8 1/2in x 1 1/8) in bottom basket
  3. Place ham face down in aluminum pan
  4. Cover tightly with aluminum foil
  5. Bake @ 275° for 12-15 minutes per pound
  6. Glaze ham 15 minutes before end of heating time
  7. Serve ham with pineapple/mango chutney

Pineapple & Mango Chutney

1 tbsp of butter
2 tbsp of shallots – diced
½ of small red pepper – diced
2 ripe mangos – diced
6 pineapple slices in natural juices (grilled optional) – diced
1 tsp of lemon mixed with 1 tsp of sugar
Melt butter in a sauce pan over medium heat.
Add shallots and saute for 5 minutes.
Place mangos, pineapple, red pepper, and shallots in a bowl.
Add lemon and sugar mixture, toss to coat.

 

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Prime Rib

MODE: Basket mode (see Our Process page)

Serving size:  4 Lb rib

1. Take Prime Rib and set at room temperature for 4 hours

2. Preheat oven to 500 degrees

3. Rub roast with olive oil, season roast generously with kosher salt and pepper.

4. Place 9″ X 13″ alluminum tray under the roaster basket, and on top of the roaster frame (see picture below)

5. Add 1/2 cup of water to the aluminum tray

6. Add onions (optional) to the tray

Roasting Instructions

Roast uncovered for 20 minutes (5 minutes per pound)

Turn off the oven, leaving the roast in the oven with the door closed (no peeking!) let the roast sit in the oven for 2 hours.

Remove the roast from the oven, slice into the most perfectly medium-rare meat.

Note:  No need to let it rest, it was doing that for the last 2 hours.

 

Au jus….easiest and best!

Custom Culinary Demi Glace (see directions).

Add pan dripping for a restaurant quality Au jus.

Enjoy!

Rotisserie Chicken (One or 2 in Basket mode)

Day before roasting, leave the chickens uncovered in refrigerator overnight(insures even browning)

1.  Rub chicken with compound butter (see recipe)- apply even application and freeze the rest

2. Preheat oven to 450 degrees

3.  Assemble the stand for the unit inside a large aluminum pan/ roaster pan (see picture below)

4.  Place the chicken/ chickens breast side up in bottom basket

5.  Roast for 40-50 minutes until nicely browned

       

6.  Lower oven temperature to 325 degrees

7.   Insert meat thermometer into thigh meat

8.  Roast until internal temperature reaches 180 degrees, approximately 15 minutes per pound

9.  Remove from oven,  and let rest for 30 minutes

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Chicken Cutlets Parmesan (Basket mode)

Set the Unit in Basket mode with a disposable aluminum pan (see below)

PART A.
Batter preparation
1 egg
3/4 cup of flour
1/3 cup club soda
1 tsp salt
Whisk until fully incorporated, should be a consistency of thin pancake batter
PART B
Breading preparation
2 cups of Panko breadcrumbs
1 cup of grated Parmesan cheese
2 Tbsp of dried parsley
PART C
Chicken Cutlets preparation
Rinse and pat dry 3 large chicken breasts
Dip breast into batter, roll into bread crumb mixture
Place coated breasts onto a rack that has been sprayed with Pam
Bake breasts at 425 degrees until internal temperature is 160 degrees (approximately 40- 50 minutes).

 

Place grated mozzerella onto each breast, broil until melted

Let rest for 15 minutes, slice, and serve with your choice of marinara sauce