Turkey Pot Pie

Thanksgiving is over and the leftovers abound! You can only eat so many Thanksgiving sandwiches! Why not throw some of that turkey into a delicious and flaky turkey pot pie?

Savory pies were very popular in Colonial America and have remained so ever since. Flour was a precious commodity in Colonial America and pie doughs use less flour than bread. And pie was a great way to stretch what might be considered a meager amount of ingredients to feed more mouths.

If you've finished off your Thanksgiving turkey already, then make it a chicken pot pie! Now that the chill of Winter is upon us, indulge yourself with this warm comfort food.

Turkey Pot Pie

Ingredients

Crust:

2 cups unbleached flour

1 tsp salt

2/3 cup plus 2 tablespoons butter, softened

4-5 tbsp ice water

Filling:

2 1/2 to 3 cups cooked turkey or chicken, shredded

1/3 cup butter

1/3 cup flour

1/2 cup yellow onion, diced

2 cups frozen mixed vegetables (carrots, peas, green beans)

2 1/2 cups chicken stock

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 425 degrees.

In a large mixing bowl, combine 2 cups flour and 1 tsp salt. Cut in 2/3 cup plus 2 tbsp butter using two knives or a mixer. Mix until the butter is incorporated in pea-size crumbles. Add water one tablespoon of water at a time, mixing between each until the crust is slightly sticky. Wrap in plastic wrap and refrigerate.

In a large pan, melt butter and bring to a light bubble. Add onion and saute for about 1 minute. Add flour and combine well.

When the flour and butter mixture begins to bubble a little, add chicken stock a little at a time and make sure to mix thoroughly between additions.

Add salt and pepper.

Simmer until thickened. Add remaining ingredients and set aside.

Remove dough from refrigerator. Cut dough in half.

Turn out onto lightly floured surface. Roll out the dough very slightly. Then fold it in half and roll it out a little again. Repeat this four or five times. Then roll the dough out completely and place it in a 9" deep dish pie pan. Repeat the folding and rolling process with the other half of the dough.

Pour filling into pie crust and top with the other half of the rolled dough. Trim edges and fold under. Pinch the edges to seal the dough. Brush the top with an egg wash for a shiny crust.

Egg wash should be one beaten egg and about 2 tbsps of cool water.

Bake for 35 - 40 minutes. Let rest for 20 minutes before serving so that filling has time to set up.



Cider Brined Turkey!

With Thanksgiving upon us, I have received many emails about the best practices for turkey. Turkey is a very lean meat. And while that is great for your waistline, it can mean trouble for the taste and texture of your holiday bird.

Here are some tips for keeping your turkey juicy and flavorful. I've also provided my favorite brining recipe!

* Do it breast down. Yeah, that's what I said. Let your bird roast breast side down for the first two hours. This will allow some of the fat and brine in the bird to pool in the white meat, which is the dryest part of the bird.

* Baste! The skin of the turkey can dry out and become bitter. Basting will cool the surface of the skin and provide moisture.

* Tie it up. Tying the legs of your turkey together may seem like an insignificant detail, but this step is really important. The thigh meat is the most tender area of the bird and it will start to pull away from the bird if left hanging. Not only will this make your bird less pretty to look at, but it will allow precious moisture to cook away.

* Rub it down. Seasoning your turkey is a fruitless effort if you are just going to wash it all away when you baste. Rub your turkey with seasonings under the skin instead. You'll be amazed at the difference in flavor.

* Brine, Brine, Brine! Brining your turkey will allow the bird to become engorged with flavorful liquid. So even after you've been cooking that turkey for hours, there will still be enough liquid in there for a tender, juicy texture.

Cider Brined Turkey

Ingredients

½ gallon apple cider

1 quart hard cider

1 quart chicken broth

1 gallon ice water

2 cups sea salt

½ cup light brown sugar

1 tablespoon black pepper

2 tablespoons oregano

2 tablespoons rosemary

2 tablespoons thyme

1 tablespoon ground cloves

In a large pot, heat broth, apple cider, hard cider, sugar and salt until sugar and salt dissolve. Do not boil it!

Remove from heat and add remaining seasonings. Let steep for 5 minutes. Add ice water and allow brine to reach room temperature.

Soak 10-12 pound turkey in brine for at least 8 hours.