🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 188 (from laksa123)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa188.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.twincities.com/2015/11/18/recipe-braised-thanksgiving-turkey/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.twincities.com/2015/11/18/recipe-braised-thanksgiving-turkey/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/","crawl_time":1769698772,"first_indexed_time":1539130920,"http_code":200,"src_unparsed":"com,twincities!www,\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/ s443","src_root_hash":"5127624046792217988","history_drop_reason":null,"meta_title":"Recipe: Braised Thanksgiving Turkey – Twin Cities","meta_descriptions":["DAYTON, Ohio — A complaint I hear year after year about Thanksgiving dinner is about the turkey itself. Whether we use a Dutch oven or a turkey fryer, cooking a whole turkey reaps the same results: a dry, chewy, flavorless turkey breast. This is the Thanksgiving tradition, but there’s a better way. The cooks at […]"],"attrs_boilerpipe_text":"DAYTON, Ohio — A complaint I hear year after year about Thanksgiving dinner is about the turkey itself.\nWhether we use a Dutch oven or a turkey fryer, cooking a whole turkey reaps the same results: a dry, chewy, flavorless turkey breast.\nThis is the Thanksgiving tradition, but there’s a better way. The cooks at America’s Test Kitchen outside Boston recently came out with “100 Recipes: The Absolute Best Ways to Make the True Essentials.”\nThey say braising turkey is the way to go. The science behind their method is simple: White meat cooks faster than dark meat. So cooking a whole turkey until the thighs and drumsticks are done means the white meat is dried out, but braising the parts in a roasting pan allows them to get done at the same time.\nI followed the recipe and got extremely positive feedback from my taste testers in the newsroom. One of them replied, “I’ve never liked the white meat because it’s dry, but this white meat is goooooood!”\nBraising the turkey reminds me a little of the traditional French recipe for Coq Au Vin (“cock in wine”), which allows the meat to absorb the flavors of the other ingredients. What gives the turkey in this new recipe so much character is a bed of chopped vegetables, including delicious porcini mushrooms, and broth and wine.\nOnce hard to find, dried porcini mushrooms are now available at some major grocery chains. They are the culinary king of wild mushrooms, prized for their rich and nutty, almost meaty flavor. They cost a little more than other types of mushrooms, but they’re worth it.\nAnother bonus: This dish practically makes its own gravy. After the turkey’s done, you’ll make a roux with flour and a little of the fat, then add the wonderfully flavored liquid. So scratch gravy-in-a-jar (or package of dry mix) off your shopping list.\nTo avoid having to cut up a whole turkey, buy individual parts: a turkey breast, along with a package each of drumsticks and thighs. There are three drumsticks to a package, so there’s yet another bonus to preparing Thanksgiving turkey this way.\nBRAISED TURKEY WITH GRAVY\nRecipe adapted from “100 Recipes: The Absolute Best Ways to Make the True Essentials,” by the editors at America’s Test Kitchen, 2015.)\nMakes 10 to 12 servings.\n1 cup salt\n1 cup sugar\n5- to 7-pound whole bone-in turkey breast, trimmed\n4 pounds turkey drumsticks and thighs, trimmed\n3 onions, chopped\n3 celery ribs, chopped\n2 carrots, peeled and chopped\n1\/2 ounce dried porcini mushrooms, rinsed\n6 garlic cloves, crushed, peeled\n6 sprigs fresh thyme\n6 sprigs fresh parsley\n2 bay leaves\n4 tablespoons unsalted butter, melted, divided use\nPepper\n4 cups chicken broth\n1 cup dry white wine\n3 tablespoons all-purpose flour\nTo brine turkey:\nIn large container, dissolve salt and sugar in 2 gallons cold water. Submerge turkey pieces in brine. Cover. Refrigerate for at least 3 hours or up to 6 hours.\nTo prepare oven::\nAdjust oven rack to lower-middle position. Heat oven to 500 degrees.\nTo brown turkey:\nRemove turkey from brine. Pat dry with paper towels. In large roasting pan, toss onions, celery, carrots, mushrooms, garlic, thyme sprigs, parsley sprigs, bay leaves and 2 tablespoons melted butter together. Arrange in even layer. Brush turkey pieces with remaining 2 tablespoons melted butter. Season with pepper. Place turkey pieces, skin side up, on vege-tables, leaving at least 1\/4 inch between pieces. Roast for 20 minutes or until skin is lightly browned.\nTo braise turkey:\nRemove pan from oven. Reduce temperature to 325 degrees. Pour broth and wine around turkey pieces (liquid should come about three-quarters up drumsticks and thighs). Place 16-by-12-inch piece of parchment paper over turkey pieces. Cover pan tightly with aluminum foil. Return covered pan to oven. Cook for 1-3\/4 to 2 1\/4 hours or until breast registers 160 degrees and thighs register 175 degrees. Transfer turkey to carving board. Tent loosely with foil. Let rest for 20 minutes.\nTo make gravy:\nStrain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl. Discard solids. Pour liquid into fat separator. Let settle for 5 minutes. Reserve 3 tablespoons fat and 3 cups braising liquid. (Note: Set aside any remaining braising liquid for another use.) In medium saucepan, heat reserved fat over medium-high heat. Add flour. Cook, stirring constantly, for 5 minutes or until flour is dark golden brown and fragrant. Whisk in reserved braising liquid. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 15 to 20 minutes or until gravy is thick and reduced to 2 cups. Remove gravy from heat. Season with salt and pepper to taste.\nTo serve:\nCarve turkey. 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The cooks at America’s Test Kitchen outside Boston recently came out with “100 Recipes: The Absolute Best Ways to Make the True Essentials.”\n\nThey say braising turkey is the way to go. The science behind their method is simple: White meat cooks faster than dark meat. So cooking a whole turkey until the thighs and drumsticks are done means the white meat is dried out, but braising the parts in a roasting pan allows them to get done at the same time.\n\nI followed the recipe and got extremely positive feedback from my taste testers in the newsroom. One of them replied, “I’ve never liked the white meat because it’s dry, but this white meat is goooooood!”\n\nBraising the turkey reminds me a little of the traditional French recipe for Coq Au Vin (“cock in wine”), which allows the meat to absorb the flavors of the other ingredients. What gives the turkey in this new recipe so much character is a bed of chopped vegetables, including delicious porcini mushrooms, and broth and wine.\n\nOnce hard to find, dried porcini mushrooms are now available at some major grocery chains. They are the culinary king of wild mushrooms, prized for their rich and nutty, almost meaty flavor. They cost a little more than other types of mushrooms, but they’re worth it.\n\nAnother bonus: This dish practically makes its own gravy. After the turkey’s done, you’ll make a roux with flour and a little of the fat, then add the wonderfully flavored liquid. So scratch gravy-in-a-jar (or package of dry mix) off your shopping list.\n\nTo avoid having to cut up a whole turkey, buy individual parts: a turkey breast, along with a package each of drumsticks and thighs. There are three drumsticks to a package, so there’s yet another bonus to preparing Thanksgiving turkey this way.\n\nBRAISED TURKEY WITH GRAVY\n\nRecipe adapted from “100 Recipes: The Absolute Best Ways to Make the True Essentials,” by the editors at America’s Test Kitchen, 2015.)\n\n**Makes 10 to 12 servings.**\n\n1 cup salt\n\n1 cup sugar\n\n5- to 7-pound whole bone-in turkey breast, trimmed\n\n4 pounds turkey drumsticks and thighs, trimmed\n\n3 onions, chopped\n\n3 celery ribs, chopped\n\n2 carrots, peeled and chopped\n\n1\/2 ounce dried porcini mushrooms, rinsed\n\n6 garlic cloves, crushed, peeled\n\n6 sprigs fresh thyme\n\n6 sprigs fresh parsley\n\n2 bay leaves\n\n4 tablespoons unsalted butter, melted, divided use\n\nPepper\n\n4 cups chicken broth\n\n1 cup dry white wine\n\n3 tablespoons all-purpose flour\n\n**To brine turkey:** In large container, dissolve salt and sugar in 2 gallons cold water. Submerge turkey pieces in brine. Cover. Refrigerate for at least 3 hours or up to 6 hours.\n\n**To prepare oven::** Adjust oven rack to lower-middle position. Heat oven to 500 degrees.\n\n**To brown turkey:** Remove turkey from brine. Pat dry with paper towels. In large roasting pan, toss onions, celery, carrots, mushrooms, garlic, thyme sprigs, parsley sprigs, bay leaves and 2 tablespoons melted butter together. Arrange in even layer. Brush turkey pieces with remaining 2 tablespoons melted butter. Season with pepper. Place turkey pieces, skin side up, on vege-tables, leaving at least 1\/4 inch between pieces. Roast for 20 minutes or until skin is lightly browned.\n\n**To braise turkey:** Remove pan from oven. Reduce temperature to 325 degrees. Pour broth and wine around turkey pieces (liquid should come about three-quarters up drumsticks and thighs). Place 16-by-12-inch piece of parchment paper over turkey pieces. Cover pan tightly with aluminum foil. Return covered pan to oven. Cook for 1-3\/4 to 2 1\/4 hours or until breast registers 160 degrees and thighs register 175 degrees. Transfer turkey to carving board. Tent loosely with foil. Let rest for 20 minutes.\n\n**To make gravy:** Strain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl. Discard solids. Pour liquid into fat separator. Let settle for 5 minutes. Reserve 3 tablespoons fat and 3 cups braising liquid. (Note: Set aside any remaining braising liquid for another use.) In medium saucepan, heat reserved fat over medium-high heat. Add flour. Cook, stirring constantly, for 5 minutes or until flour is dark golden brown and fragrant. Whisk in reserved braising liquid. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 15 to 20 minutes or until gravy is thick and reduced to 2 cups. Remove gravy from heat. Season with salt and pepper to taste.\n\n**To serve:** Carve turkey. Serve, passing gravy separately.\n\n### Share this:\n- [Click to share on Facebook (Opens in new window) Facebook](https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/?share=facebook)\n- [Click to share on Bluesky (Opens in new window) Bluesky](https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/?share=bluesky)\n- [Click to share on Reddit (Opens in new window) Reddit](https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/?share=reddit)\n- [Click to share on X (Opens in new window) X](https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/?share=twitter)\n- [Click to print (Opens in new window) Print](https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/#print?share=print)\n- [Click to email a link to a friend (Opens in new window) Email](mailto:?subject=%5BShared%20Post%5D%20Recipe%3A%20Braised%20Thanksgiving%20Turkey&body=https%3A%2F%2Fwww.twincities.com%2F2015%2F11%2F18%2Frecipe-braised-thanksgiving-turkey%2F&share=email)\n- [More](https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/)\n\n- [Click to share on LinkedIn (Opens in new window) LinkedIn](https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/?share=linkedin)\n- [Click to share on Pinterest (Opens in new window) Pinterest](https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/?share=pinterest)\n- [Click to share on Tumblr (Opens in new window) Tumblr](https:\/\/www.twincities.com\/2015\/11\/18\/recipe-braised-thanksgiving-turkey\/?share=tumblr)\n- [Submit to Stumbleupon (Opens in new window) Submit to Stumbleupon](http:\/\/www.stumbleupon.com\/submit?url=https%3A%2F%2Fwww.twincities.com%2F2015%2F11%2F18%2Frecipe-braised-thanksgiving-turkey%2F)\n## RevContent Feed\n\n## Most Popular\nMost Popular\n\n- ### St. Paul’s Camp Bar cancels sold-out shows from Canadian comic after he went viral with Renee Good rant\n  [St. Paul's Camp Bar cancels sold-out shows from Canadian comic after he went viral with Renee Good rant](https:\/\/www.twincities.com\/2026\/01\/28\/st-pauls-camp-bar-cancels-sold-out-shows-from-canadian-comic-after-he-went-viral-with-renee-good-rant\/)\n- ### Team USA snow sculpture in Stillwater removed over ‘ICE out’ messaging\n  [Team USA snow sculpture in Stillwater removed over 'ICE out' messaging](https:\/\/www.twincities.com\/2026\/01\/28\/team-usa-stillwater-snow-sculpture-removed\/)\n- ### 2026 Pioneer Press medallion found: Lucky lookers locate legendary loot\n  [2026 Pioneer Press medallion found: Lucky lookers locate legendary loot](https:\/\/www.twincities.com\/2026\/01\/28\/pioneer-press-treasure-hunt-medallion-has-been-found\/)\n- ### St. Paul woman, Inver Grove Heights teacher charged in ICE encounters\n  [St. Paul woman, Inver Grove Heights teacher charged in ICE encounters](https:\/\/www.twincities.com\/2026\/01\/28\/inver-grove-heights-teacher-charged-ice-collision\/)\n- ### One dead after fire at Wanderoos Bar in western Wisconsin\n  [One dead after fire at Wanderoos Bar in western Wisconsin](https:\/\/www.twincities.com\/2026\/01\/28\/wanderoos-bar-in-western-wisconsin-burns\/)\n- ### St. Paul activist Thao Xiong taken by ICE at Hallie Q. 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The cooks at America’s Test Kitchen outside Boston recently came out with “100 Recipes: The Absolute Best Ways to Make the True Essentials.”\n\nThey say braising turkey is the way to go. The science behind their method is simple: White meat cooks faster than dark meat. So cooking a whole turkey until the thighs and drumsticks are done means the white meat is dried out, but braising the parts in a roasting pan allows them to get done at the same time.\n\nI followed the recipe and got extremely positive feedback from my taste testers in the newsroom. One of them replied, “I’ve never liked the white meat because it’s dry, but this white meat is goooooood!”\n\nBraising the turkey reminds me a little of the traditional French recipe for Coq Au Vin (“cock in wine”), which allows the meat to absorb the flavors of the other ingredients. What gives the turkey in this new recipe so much character is a bed of chopped vegetables, including delicious porcini mushrooms, and broth and wine.\n\nOnce hard to find, dried porcini mushrooms are now available at some major grocery chains. They are the culinary king of wild mushrooms, prized for their rich and nutty, almost meaty flavor. They cost a little more than other types of mushrooms, but they’re worth it.\n\nAnother bonus: This dish practically makes its own gravy. After the turkey’s done, you’ll make a roux with flour and a little of the fat, then add the wonderfully flavored liquid. So scratch gravy-in-a-jar (or package of dry mix) off your shopping list.\n\nTo avoid having to cut up a whole turkey, buy individual parts: a turkey breast, along with a package each of drumsticks and thighs. There are three drumsticks to a package, so there’s yet another bonus to preparing Thanksgiving turkey this way.\n\nBRAISED TURKEY WITH GRAVY\n\nRecipe adapted from “100 Recipes: The Absolute Best Ways to Make the True Essentials,” by the editors at America’s Test Kitchen, 2015.)\n\n**Makes 10 to 12 servings.**\n\n1 cup salt\n\n1 cup sugar\n\n5- to 7-pound whole bone-in turkey breast, trimmed\n\n4 pounds turkey drumsticks and thighs, trimmed\n\n3 onions, chopped\n\n3 celery ribs, chopped\n\n2 carrots, peeled and chopped\n\n1\/2 ounce dried porcini mushrooms, rinsed\n\n6 garlic cloves, crushed, peeled\n\n6 sprigs fresh thyme\n\n6 sprigs fresh parsley\n\n2 bay leaves\n\n4 tablespoons unsalted butter, melted, divided use\n\nPepper\n\n4 cups chicken broth\n\n1 cup dry white wine\n\n3 tablespoons all-purpose flour\n\n**To brine turkey:** In large container, dissolve salt and sugar in 2 gallons cold water. Submerge turkey pieces in brine. Cover. Refrigerate for at least 3 hours or up to 6 hours.\n\n**To prepare oven::** Adjust oven rack to lower-middle position. Heat oven to 500 degrees.\n\n**To brown turkey:** Remove turkey from brine. Pat dry with paper towels. In large roasting pan, toss onions, celery, carrots, mushrooms, garlic, thyme sprigs, parsley sprigs, bay leaves and 2 tablespoons melted butter together. Arrange in even layer. Brush turkey pieces with remaining 2 tablespoons melted butter. Season with pepper. Place turkey pieces, skin side up, on vege-tables, leaving at least 1\/4 inch between pieces. Roast for 20 minutes or until skin is lightly browned.\n\n**To braise turkey:** Remove pan from oven. Reduce temperature to 325 degrees. Pour broth and wine around turkey pieces (liquid should come about three-quarters up drumsticks and thighs). Place 16-by-12-inch piece of parchment paper over turkey pieces. Cover pan tightly with aluminum foil. Return covered pan to oven. Cook for 1-3\/4 to 2 1\/4 hours or until breast registers 160 degrees and thighs register 175 degrees. Transfer turkey to carving board. Tent loosely with foil. Let rest for 20 minutes.\n\n**To make gravy:** Strain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl. Discard solids. Pour liquid into fat separator. Let settle for 5 minutes. Reserve 3 tablespoons fat and 3 cups braising liquid. (Note: Set aside any remaining braising liquid for another use.) In medium saucepan, heat reserved fat over medium-high heat. Add flour. Cook, stirring constantly, for 5 minutes or until flour is dark golden brown and fragrant. Whisk in reserved braising liquid. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 15 to 20 minutes or until gravy is thick and reduced to 2 cups. Remove gravy from heat. Season with salt and pepper to taste.\n\n**To serve:** Carve turkey. Serve, passing gravy separately.","meta_canonical":null}

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URL	https://www.twincities.com/2015/11/18/recipe-braised-thanksgiving-turkey/
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Meta Title	Recipe: Braised Thanksgiving Turkey – Twin Cities
Meta Description	DAYTON, Ohio — A complaint I hear year after year about Thanksgiving dinner is about the turkey itself. Whether we use a Dutch oven or a turkey fryer, cooking a whole turkey reaps the same results: a dry, chewy, flavorless turkey breast. This is the Thanksgiving tradition, but there’s a better way. The cooks at […]
Meta Canonical	null
Boilerpipe Text	DAYTON, Ohio — A complaint I hear year after year about Thanksgiving dinner is about the turkey itself. Whether we use a Dutch oven or a turkey fryer, cooking a whole turkey reaps the same results: a dry, chewy, flavorless turkey breast. This is the Thanksgiving tradition, but there’s a better way. The cooks at America’s Test Kitchen outside Boston recently came out with “100 Recipes: The Absolute Best Ways to Make the True Essentials.” They say braising turkey is the way to go. The science behind their method is simple: White meat cooks faster than dark meat. So cooking a whole turkey until the thighs and drumsticks are done means the white meat is dried out, but braising the parts in a roasting pan allows them to get done at the same time. I followed the recipe and got extremely positive feedback from my taste testers in the newsroom. One of them replied, “I’ve never liked the white meat because it’s dry, but this white meat is goooooood!” Braising the turkey reminds me a little of the traditional French recipe for Coq Au Vin (“cock in wine”), which allows the meat to absorb the flavors of the other ingredients. What gives the turkey in this new recipe so much character is a bed of chopped vegetables, including delicious porcini mushrooms, and broth and wine. Once hard to find, dried porcini mushrooms are now available at some major grocery chains. They are the culinary king of wild mushrooms, prized for their rich and nutty, almost meaty flavor. They cost a little more than other types of mushrooms, but they’re worth it. Another bonus: This dish practically makes its own gravy. After the turkey’s done, you’ll make a roux with flour and a little of the fat, then add the wonderfully flavored liquid. So scratch gravy-in-a-jar (or package of dry mix) off your shopping list. To avoid having to cut up a whole turkey, buy individual parts: a turkey breast, along with a package each of drumsticks and thighs. There are three drumsticks to a package, so there’s yet another bonus to preparing Thanksgiving turkey this way. BRAISED TURKEY WITH GRAVY Recipe adapted from “100 Recipes: The Absolute Best Ways to Make the True Essentials,” by the editors at America’s Test Kitchen, 2015.) Makes 10 to 12 servings. 1 cup salt 1 cup sugar 5- to 7-pound whole bone-in turkey breast, trimmed 4 pounds turkey drumsticks and thighs, trimmed 3 onions, chopped 3 celery ribs, chopped 2 carrots, peeled and chopped 1/2 ounce dried porcini mushrooms, rinsed 6 garlic cloves, crushed, peeled 6 sprigs fresh thyme 6 sprigs fresh parsley 2 bay leaves 4 tablespoons unsalted butter, melted, divided use Pepper 4 cups chicken broth 1 cup dry white wine 3 tablespoons all-purpose flour To brine turkey: In large container, dissolve salt and sugar in 2 gallons cold water. Submerge turkey pieces in brine. Cover. Refrigerate for at least 3 hours or up to 6 hours. To prepare oven:: Adjust oven rack to lower-middle position. Heat oven to 500 degrees. To brown turkey: Remove turkey from brine. Pat dry with paper towels. In large roasting pan, toss onions, celery, carrots, mushrooms, garlic, thyme sprigs, parsley sprigs, bay leaves and 2 tablespoons melted butter together. Arrange in even layer. Brush turkey pieces with remaining 2 tablespoons melted butter. Season with pepper. Place turkey pieces, skin side up, on vege-tables, leaving at least 1/4 inch between pieces. Roast for 20 minutes or until skin is lightly browned. To braise turkey: Remove pan from oven. Reduce temperature to 325 degrees. Pour broth and wine around turkey pieces (liquid should come about three-quarters up drumsticks and thighs). Place 16-by-12-inch piece of parchment paper over turkey pieces. Cover pan tightly with aluminum foil. Return covered pan to oven. Cook for 1-3/4 to 2 1/4 hours or until breast registers 160 degrees and thighs register 175 degrees. Transfer turkey to carving board. Tent loosely with foil. Let rest for 20 minutes. To make gravy: Strain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl. Discard solids. Pour liquid into fat separator. Let settle for 5 minutes. Reserve 3 tablespoons fat and 3 cups braising liquid. (Note: Set aside any remaining braising liquid for another use.) In medium saucepan, heat reserved fat over medium-high heat. Add flour. Cook, stirring constantly, for 5 minutes or until flour is dark golden brown and fragrant. Whisk in reserved braising liquid. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 15 to 20 minutes or until gravy is thick and reduced to 2 cups. Remove gravy from heat. Season with salt and pepper to taste. To serve: Carve turkey. Serve, passing gravy separately.
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DAYTON, Ohio — A complaint I hear year after year about Thanksgiving dinner is about the turkey itself. Whether we use a Dutch oven or a turkey fryer, cooking a whole turkey reaps the same results: a dry, chewy, flavorless turkey breast. This is the Thanksgiving tradition, but there’s a better way. The cooks at America’s Test Kitchen outside Boston recently came out with “100 Recipes: The Absolute Best Ways to Make the True Essentials.” They say braising turkey is the way to go. The science behind their method is simple: White meat cooks faster than dark meat. So cooking a whole turkey until the thighs and drumsticks are done means the white meat is dried out, but braising the parts in a roasting pan allows them to get done at the same time. I followed the recipe and got extremely positive feedback from my taste testers in the newsroom. One of them replied, “I’ve never liked the white meat because it’s dry, but this white meat is goooooood!” Braising the turkey reminds me a little of the traditional French recipe for Coq Au Vin (“cock in wine”), which allows the meat to absorb the flavors of the other ingredients. What gives the turkey in this new recipe so much character is a bed of chopped vegetables, including delicious porcini mushrooms, and broth and wine. Once hard to find, dried porcini mushrooms are now available at some major grocery chains. They are the culinary king of wild mushrooms, prized for their rich and nutty, almost meaty flavor. They cost a little more than other types of mushrooms, but they’re worth it. Another bonus: This dish practically makes its own gravy. After the turkey’s done, you’ll make a roux with flour and a little of the fat, then add the wonderfully flavored liquid. So scratch gravy-in-a-jar (or package of dry mix) off your shopping list. To avoid having to cut up a whole turkey, buy individual parts: a turkey breast, along with a package each of drumsticks and thighs. There are three drumsticks to a package, so there’s yet another bonus to preparing Thanksgiving turkey this way. BRAISED TURKEY WITH GRAVY Recipe adapted from “100 Recipes: The Absolute Best Ways to Make the True Essentials,” by the editors at America’s Test Kitchen, 2015.) Makes 10 to 12 servings. 1 cup salt 1 cup sugar 5- to 7-pound whole bone-in turkey breast, trimmed 4 pounds turkey drumsticks and thighs, trimmed 3 onions, chopped 3 celery ribs, chopped 2 carrots, peeled and chopped 1/2 ounce dried porcini mushrooms, rinsed 6 garlic cloves, crushed, peeled 6 sprigs fresh thyme 6 sprigs fresh parsley 2 bay leaves 4 tablespoons unsalted butter, melted, divided use Pepper 4 cups chicken broth 1 cup dry white wine 3 tablespoons all-purpose flour To brine turkey: In large container, dissolve salt and sugar in 2 gallons cold water. Submerge turkey pieces in brine. Cover. Refrigerate for at least 3 hours or up to 6 hours. To prepare oven:: Adjust oven rack to lower-middle position. Heat oven to 500 degrees. To brown turkey: Remove turkey from brine. Pat dry with paper towels. In large roasting pan, toss onions, celery, carrots, mushrooms, garlic, thyme sprigs, parsley sprigs, bay leaves and 2 tablespoons melted butter together. Arrange in even layer. Brush turkey pieces with remaining 2 tablespoons melted butter. Season with pepper. Place turkey pieces, skin side up, on vege-tables, leaving at least 1/4 inch between pieces. Roast for 20 minutes or until skin is lightly browned. To braise turkey: Remove pan from oven. Reduce temperature to 325 degrees. Pour broth and wine around turkey pieces (liquid should come about three-quarters up drumsticks and thighs). Place 16-by-12-inch piece of parchment paper over turkey pieces. Cover pan tightly with aluminum foil. Return covered pan to oven. Cook for 1-3/4 to 2 1/4 hours or until breast registers 160 degrees and thighs register 175 degrees. Transfer turkey to carving board. Tent loosely with foil. Let rest for 20 minutes. To make gravy: Strain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl. Discard solids. Pour liquid into fat separator. Let settle for 5 minutes. Reserve 3 tablespoons fat and 3 cups braising liquid. (Note: Set aside any remaining braising liquid for another use.) In medium saucepan, heat reserved fat over medium-high heat. Add flour. Cook, stirring constantly, for 5 minutes or until flour is dark golden brown and fragrant. Whisk in reserved braising liquid. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 15 to 20 minutes or until gravy is thick and reduced to 2 cups. Remove gravy from heat. Season with salt and pepper to taste. To serve: Carve turkey. 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Readable Markdown	DAYTON, Ohio — A complaint I hear year after year about Thanksgiving dinner is about the turkey itself. Whether we use a Dutch oven or a turkey fryer, cooking a whole turkey reaps the same results: a dry, chewy, flavorless turkey breast. This is the Thanksgiving tradition, but there’s a better way. The cooks at America’s Test Kitchen outside Boston recently came out with “100 Recipes: The Absolute Best Ways to Make the True Essentials.” They say braising turkey is the way to go. The science behind their method is simple: White meat cooks faster than dark meat. So cooking a whole turkey until the thighs and drumsticks are done means the white meat is dried out, but braising the parts in a roasting pan allows them to get done at the same time. I followed the recipe and got extremely positive feedback from my taste testers in the newsroom. One of them replied, “I’ve never liked the white meat because it’s dry, but this white meat is goooooood!” Braising the turkey reminds me a little of the traditional French recipe for Coq Au Vin (“cock in wine”), which allows the meat to absorb the flavors of the other ingredients. What gives the turkey in this new recipe so much character is a bed of chopped vegetables, including delicious porcini mushrooms, and broth and wine. Once hard to find, dried porcini mushrooms are now available at some major grocery chains. They are the culinary king of wild mushrooms, prized for their rich and nutty, almost meaty flavor. They cost a little more than other types of mushrooms, but they’re worth it. Another bonus: This dish practically makes its own gravy. After the turkey’s done, you’ll make a roux with flour and a little of the fat, then add the wonderfully flavored liquid. So scratch gravy-in-a-jar (or package of dry mix) off your shopping list. To avoid having to cut up a whole turkey, buy individual parts: a turkey breast, along with a package each of drumsticks and thighs. There are three drumsticks to a package, so there’s yet another bonus to preparing Thanksgiving turkey this way. BRAISED TURKEY WITH GRAVY Recipe adapted from “100 Recipes: The Absolute Best Ways to Make the True Essentials,” by the editors at America’s Test Kitchen, 2015.) Makes 10 to 12 servings. 1 cup salt 1 cup sugar 5- to 7-pound whole bone-in turkey breast, trimmed 4 pounds turkey drumsticks and thighs, trimmed 3 onions, chopped 3 celery ribs, chopped 2 carrots, peeled and chopped 1/2 ounce dried porcini mushrooms, rinsed 6 garlic cloves, crushed, peeled 6 sprigs fresh thyme 6 sprigs fresh parsley 2 bay leaves 4 tablespoons unsalted butter, melted, divided use Pepper 4 cups chicken broth 1 cup dry white wine 3 tablespoons all-purpose flour To brine turkey: In large container, dissolve salt and sugar in 2 gallons cold water. Submerge turkey pieces in brine. Cover. Refrigerate for at least 3 hours or up to 6 hours. To prepare oven:: Adjust oven rack to lower-middle position. Heat oven to 500 degrees. To brown turkey: Remove turkey from brine. Pat dry with paper towels. In large roasting pan, toss onions, celery, carrots, mushrooms, garlic, thyme sprigs, parsley sprigs, bay leaves and 2 tablespoons melted butter together. Arrange in even layer. Brush turkey pieces with remaining 2 tablespoons melted butter. Season with pepper. Place turkey pieces, skin side up, on vege-tables, leaving at least 1/4 inch between pieces. Roast for 20 minutes or until skin is lightly browned. To braise turkey: Remove pan from oven. Reduce temperature to 325 degrees. Pour broth and wine around turkey pieces (liquid should come about three-quarters up drumsticks and thighs). Place 16-by-12-inch piece of parchment paper over turkey pieces. Cover pan tightly with aluminum foil. Return covered pan to oven. Cook for 1-3/4 to 2 1/4 hours or until breast registers 160 degrees and thighs register 175 degrees. Transfer turkey to carving board. Tent loosely with foil. Let rest for 20 minutes. To make gravy: Strain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl. Discard solids. Pour liquid into fat separator. Let settle for 5 minutes. Reserve 3 tablespoons fat and 3 cups braising liquid. (Note: Set aside any remaining braising liquid for another use.) In medium saucepan, heat reserved fat over medium-high heat. Add flour. Cook, stirring constantly, for 5 minutes or until flour is dark golden brown and fragrant. Whisk in reserved braising liquid. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 15 to 20 minutes or until gravy is thick and reduced to 2 cups. Remove gravy from heat. Season with salt and pepper to taste. To serve: Carve turkey. Serve, passing gravy separately.
Shard	188 (laksa)
Root Hash	5127624046792217988
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