Petite Turkey with Quick Cranberry Compote

Grubby little fingers are stealing the food as I try to take a picture. Greedy little buggers!

Diestel Family Turkey Ranch raises a bird they call a petite turkey. This is the turkey I made for Sunday dinner. It was only 6 1/2 pounds, the size of a large chicken. We ate it like a chicken. It was great for the four of us and still enough for a couple more meals and lunch box exhibitions.

I used the Cook’s Illustrated brining method loosely, click here to see it posted on SeriousEats.com. I decided that a peri peri turkey would taste nice. Since the turkey was so small I did not need to brine it forever. I started around noon for the evening roast. To the salty brine water I added large amounts of minced garlic and hot sauce.

In lieu of a proper roasting pan with v-shaped rack, which I have not, place veggies under the bird on any roasting pan or tray you have. I chose to use only onions and it smelled divine.

For the Turkey:
1 brined turkey, use the Cook’s Illustrated directions
2 onions large coarsely chopped
herbs for the bird cavity, optional (I used rosemary, parsley, and a lemon cut in half)
olive oil
salt & pepper or your favorite seasoning

Prepare the turkey following the brining directions, making adjustments to your liking. Half hour before you plan to roast your turkey, heat your oven to 400F. Remove turkey from the brine and rinse. Dry the bird very well. You will not get crispy skin if there is still moisture on it.

Prepare the pan, and add the vegetables. I pile them in the middle so the bird can nestle down into them. Be sure to toss the veggies with a little oil. Rub the turkey with some olive oil and season with salt & pepper or your favorite seasonings. Put the herbs and lemon in the cavity and secure any loose skin. Lay the turkey breast down, yes, breast down into the veggies. This will help to keep the breast meat from over cooking.

Roast for 30-40 minutes, remove from oven and very carefully turn over to continue cooking and crisp the skin on the breast. I find that this method works well. Roast another 30 minutes and check the temperature. The breast meat should register 165F and the thigh, 170-175F.

Let rest 15-20 minutes. Remove the hind-quarters from the bird and cut in two. Cut the wings off then remove the breast meat from the bird in one piece. Slice the breast meat and plate it.

You can make a pan gravy from the drippings if you wish. Serve with your favorite side dishes and some cranberries.

For the Quick Cranberry Compote:
1 package of fresh or frozen cranberries
1/2 cup sugar
zest of an orange
juice of half the orange
1 Granny Smith apple, cut in half.

Toss the cranberries into a saucepan and set over medium heat. Sprinkle the sugar over the berries. Add the orange zest and juice then bring to a gentle boil. Peel half the apple and cut into chunks. Take the other half, skin and all, and grate into the cranberries. Let this cook for 10-15 minutes. Check the seasoning, add more sugar if you aren’t sweet enough already. I prefer tart, keep your comments to yourself please.

When most of the berries have split and the apple has melted into the sauce it is finished.

Serve hot, cold or at room temperature

Now, do not forget about carcass and all the meat still attached to it. Remove it and save for another meal, sandwich, etc. Save the carcass for soup, your family and pocketbook will thank you for it.