So what we are going to do today is an English scone. Me being Canadian we are going to do the English version instead of the Utah Frye version. And we put together our batter here and the batter consists of eggs, milk, butter, cake flour, and baking powder, salt, sugar, and in the style here we have apricots dried chopped apricots and dried apple. And so what we like to do is come up with some nice triangle shapes. We get these in the oven. You want a 325° oven and they’re going to be in there for about 30 minutes maybe with a rotation halfway through. Magic of TV. English scones.
8 c Cake Flour
3 ½ tbsp grams Baking powder
1 c Butter, cubed
1 c Sugar
1 ¾ c Milk
1 ¼ tsp Salt
1 ¼ c grams Dried Blueberries
10 tbsp Lemon Zest
- Mix all ingredients except for blueberries and zest, just until combined with paddle in appropriate sized mixer.
- Add dried blueberries and lemon zest, mix until combined
- Scoop with blue handled ice cream scoop, parchment sheet pan, bag and place in freezer
Bake at 325 ? F 15 minutes than rotate bake for 15 more minutes
Best Roast Turkey
Recipe from The Best Recipe by Cooks Illustrated
Best Roast Turkey SERVES 10 TO 12
• 2 cups kosher salt or 1 cup table salt
• turkey ( 12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy
• 3 medium onions, chopped coarse
• 11-12 medium carrots, chopped coarse
• 11-12 celery stalks, chopped coarse
• 6 thyme sprigs
• 3 tablespoons unsalted butter, melted
1. Dissolve salt in 2 gallons of cold water in large stockpot or clean bucket. Add turkey and
refrigerate or set in very cool (40 degrees or less) spot for 12 hours.
2. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Adjust oven rack to lowest position, and heat oven to 400 degrees. Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss.
3. Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup of water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.
4. Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With a wad of paper towel in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add additional ½ cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up; roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165 degrees and thigh registers 170 to 175 degrees on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest until ready to carve. Serve with gravy.
Large Roast Turkey (Variation) SERVES 18 TO 20
Smaller turkeys cook faster and are generally more tender, but sometimes you need a bigger bird for a large holiday crowd. By tinkering with our original recipe, we were able to produce a
beautiful large turkey without sacrificing juiciness and flavor. When roasting a large turkey, it's not necessary to roast the bird on each side. Follow recipe for Best Roast Turkey; roasting 18- to 20-pound turkey breast side down in 250- degree oven for 3 hours, basting every hour. Then turn breast side up and roast another hour, basting once or twice. Increase oven temperature to 400 degrees and roast until done, about 1 hour longer.
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