Turkey Cooking Instructions – Oven Bag
Carfagna’s Recipes
Butterflied Grilled Chicken with Herb Butter
This recipe roasts/grills a whole chicken by using a technique that requires cutting out the backbone, opening the chicken and flattening it. This technique is called “butterflied” or “spatchcocked”. The result is a whole chicken that cooks more evenly when roasted or grilled, requiring less cooking time than it otherwise would. You can do this yourself or take advantage of our wonderful butchers at our meat counter, requesting them to butterfly a whole chicken.
- 1 whole chicken, 4-5 pounds, butterflied
- 1 tablespoon oil
- 1 tablespoon kosher salt
- 1 stick unsalted butter, softened
- 4-5 large sprigs of various herbs
- rosemary, basil, and/or thyme
- 1 teaspoon kosher salt
- Parmigiano Reggiano cheese for garnish
Light the grill to preheat to a temperature of 400-425 degrees using the indirect heat method for either gas or charcoal.
Make the herb butter: Place the softened butter into a small bowl. Remove the leaves of the herbs from the stems, chopping the leaves into small pieces. Add the chopped leaves to the bowl with the butter, along with the teaspoon of salt. Mix to combine.
Prepare the chicken for grilling: Using paper towels, pat dry the chicken on the top skin and bottom cavity. Brush or rub the skin of the chicken with the oil. Sprinkle the tablespoon of salt over the entire chicken. Transfer to a large sheet tray to transition to the grill. Once the grill is hot, place the chicken cavity side down over indirect heat onto the grill grate. Close the lid and grill undisturbed without turning, moving, or opening the lid for 25-30 minutes. Watch for flair ups so that the chicken doesn’t burn. Cooking over indirect heat should minimize flair ups. We are grilling the chicken on one side, not flipping over, remaining skin-side up for the entire cooking time.
At 25-30 minutes, begin checking the internal temperature. Once the chicken reaches 150 degrees at the thickest part, the skin should be nicely browned at this point. Add 2-3 tablespoons of the herb butter to the top of the chicken. With the lid open, continue cooking until the chicken reaches 160 degrees. Remove the chicken to a clean sheet tray or serving platter. Carry-over cooking while resting the chicken for 5-7 minutes will continue bringing the chicken to 165 degrees. Serve with additional herb butter dolloped on the chicken.
Featured Market Ingredients
Carfagna’s Olive Oil
Whole Chicken, Butterflied
Butter
Fresh Herbs, Basil, Rosemary, and/or Thyme
Parmigiano Reggiano Cheese
Friday Dinner: Parsley-Walnut Pasta
Friday dinners are transitional meals. Making something wonderful to share with family transitions from the stresses of everyday work into the relaxation of the weekend. Sipping on a glass of wine helps too! Friday dinners need to be quick-cooking, uncomplicated, kind of fun, and delicious. This parsley-walnut pasta meets every bit of that. And it comes together in minutes. Paired here with seared salmon, but also great served with seared boneless chicken breast.
- 12 ounces fettuccine pasta
- 2/3 cups chopped walnuts, toasted
- 5 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 cup unsalted chicken stock
- 1/2 cup chopped parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup grated Parmesan cheese
- 1/4 cup of reserved pasta water
Preheat oven to 350 degrees. Place the walnuts in a pie pan. Roast for 5-7 minutes. Remove and set aside to cool. Once cool, chop into medium size pieces. Cook the pasta according to package directions, reserve 1/4 cup of pasta water before draining into a colander. Set aside.
Using the same pan the pasta was cooked in, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic cooking for 1 minute. Add the chicken broth, chopped parsley, chopped walnuts, salt and pepper cooking for 2-3 minutes. Add the pasta back to the pan, stirring to combine, heating it through for a few minutes. Turn off the heat, stir in the Parmesan cheese. Stir in 2 tablespoons of the reserved pasta water to yield a creamy texture, adding more as necessary. Drizzle with the remaining olive oil. Serve hot garnishing with additional cheese if desired.
Featured Market Ingredients
Carfagna’s Olive Oil
Fettuccini Pasta
Fresh Parsley
Parmigiano Reggiano Cheese
Salad Greens with Goat Cheese, Candied Pecans and Balsamic Dressing
This delicious salad is loved by many and is easy to create in your own home. The key ingredients needed for the recipe can be found right here at our Market. Stop by our award-winning cheese shop for a log of creamy goat cheese. Next, wander over to the olive oils and vinegar to pick up extra virgin olive oil and balsamic vinegar for the salad dressing. Mixed salad greens and a few other items are all you need to complete this easy recipe.
For the Salad:
- 10 ounces mixed salad greens
- 4 ounces goat cheese
- 2/3 cup dried fruit, such as cranberries or cherries
- 1 cup of candied pecans, homemade or store-bought
- 1/4 cup fresh herbs, such as basil, mint, and/or parsley
For the Dressing:
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon honey
- 1/2 teaspoon sea salt
- 6 tablespoons extra virgin olive oil
Add the balsamic vinegar, Dijon, honey, and salt to a medium bowl. Whisk together to combine. Slowly drizzle in the olive oil while whisking to create a smooth emulsion. Taste for seasoning.
Place the salad greens into a large bowl. Add about 1/3 cup of the dressing to the greens, tossing well to combine. Transfer the greens to a large serving platter. Crumble the goat cheese over the greens, scatter the dried fruit and the pecans, the sprinkle on the fresh herbs. Drizzle with additional dressing. Serve the salad with great focaccia or rustic Italian bread if desired.
Featured Market Ingredients
Carfagna’s Olive Oil
Balsamic Vinegar
Creamy Goat Cheese Log
Fresh Herbs
Salad Greens
Fresh Cherry Tomato Crostata
Summer cherry tomatoes are delicious straight from the vine with perhaps just a sprinkle of salt. However, this rustic crostata highlights the cherry tomatoes with help from a flakey pie crust, herbed goat cheese, and finely grated Parmigiano Reggiano. Serve the crostata as a first course or as dinner with a crisp green salad.
- Pie dough for 1 crust, homemade or storebought
- 2 cups fresh cherry tomatoes cut in half
- 4 ounces chevre goat cheese log, room temperature
- 1 teaspoon chopped fresh rosemary leaves
- 3 tablespoons heavy cream
- 1 1/2 teaspoons kosher salt, divided
- 1 cup shredded provolone cheese
- 1 egg, lightly beaten
- 1 tablespoon olive oil
- 1/4 cup finely grated Parmigiano Reggiano
- fresh basil leaves for garnish
Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper.
Place the cut tomatoes into a medium bowl, sprinkling 1 teaspoon of salt over the tomatoes, stirring to combine. Set aside.
Roll out the pie dough to a 12-inch circle. Transfer the dough to the prepared sheet pan. Set aside.
Place the room temperature goat cheese into a medium bowl. Add the chopped rosemary, heavy cream and 1/2 teaspoon of salt, mixing together until the mixture is smooth and creamy. Using a spoon, transfer large dollops of the cheese to the prepared pie dough, spreading the dollops to cover the center of the dough leaving a 2-inch border around the edges. Scatter the shredded provolone over the goat cheese, maintaining the 2-inch border.
Transfer the salted tomatoes to a strainer to drain out any excess liquid. Place the drained tomatoes to cover the goat cheese, leaving the border intact. Fold over the edges of the dough so that edges encase the filling slightly, pleating as needed. Brush the folded edges with the beaten egg. Drizzle the tomatoes with olive oil.
Bake the crostata on the bottom rack of the oven for 25-30 minutes until the crust is golden brown and the tomatoes have slumped and softened. Remove from the oven, gently sprinkle the finely grated Parmigiano Reggiano over the tomatoes. Serve hot or warm with fresh basil.
Featured Market Ingredients
Carfagna’s Olive Oil
Fresh Cherry Tomatoes
Creamy Goat Cheese Log
Provolone Cheese
Fresh Rosemary and Basil
Parmigiano Reggiano
Summer Corn Risotto with Parmesan Cheese
Summer Corn Risotto is a lighter version of what can often be thought of as a rich winter dish. But this recipe is all about summer. Stop by the Market and pick up fresh corn on the cob, cutting the corn from the cobs to add to the partially cooked risotto. Finish the risotto with butter, parmesan cheese, and cream. Serve as a light supper or add grilled chicken for a more robust meal.
- 4-5 cups unsalted chicken stock
- 3 tablespoons olive oil
- 1/4 cup finely chopped shallot
- 1 cup arborio rice
- 1/4 cup white wine
- 1 teaspoon kosher salt
- pinch of white pepper
- 3 tablespoons unsalted butter
- 1 1/2 cups fresh corn, cut from the cob
- 1 cup grated parmesan cheese
- 1/4 cup heavy cream
- chopped fresh herbs – basil and/or parsley
Warm the stock in a saucepan over low heat. Maintain at a low temperature.
Working with a wide saucepan with deep sides over medium heat, add the oil to the pan. Add the chopped shallot, stirring for 2 minutes to soften. Add in the arborio rice, stirring to coat the grain in oil. Cook until the rice is somewhat translucent with a tiny white dot in the center of the grain. This should take 4-5 minutes. Add in the wine, stirring until the wine is absorbed by the rice.
Begin adding the warm stock 1 cup at a time, stirring frequently. Wait until the stock is almost completely absorbed before adding another ladle of stock. Continue adding the stock, stirring nearly the entire time.
About 12-15 minutes into the process, remove a few grains of rice to test for doneness. Most likely, it still needs about 5-6 more minutes to cook. The grain should still be somewhat dry at this point.
Continue adding additional stock and stir in the salt and pepper. Taste again for doneness. When the rice is almost tender to the bite and looks creamy, stir in the butter and the fresh corn. The corn will warm through cooking for just a few additional minutes. Taste for seasoning, adding more salt as needed. Turn off the heat, stir in the parmesan cheese and cream. Add a bit more stock if the risotto looks too tight. The texture should be creamy and just a bit loose. Sprinkle with fresh herbs. Serve immediately.
Featured Market Ingredients
Carfagna’s Olive Oil
Arborio Risotto Rice
Fresh Corn on the Cob
Fresh Basil and Parsley
Parmesan Cheese
Heavy Cream
Pasta with Creamy Pesto-Parmesan Dressing & Cherry Tomatoes
This simple pasta dish will elevate your next gathering featuring summer-ripe cherry tomatoes and basil pesto. Here we use farfalle bowtie pasta as the pinched shape captures and holds the creamy basil-mayonnaise dressing. Use a different shape if desired, such as gemelli or fusilli. Carfagna’s fresh house-made pesto is delicious and conveniently sold in our cheese shop, making this dish even easier to bring together.
- 6 cups cooked farfalle pasta
- 1/4 cup olive oil
- 2 tablespoons each chopped basil and chopped parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon white pepper
- 1/2 cup basil pesto
- 1/2 cup mayonnaise
- 1/4 cup fresh grated Parmesan
Place the cooked pasta into a large bowl. Toss with the olive oil, salt, pepper and chopped herbs. Stir in the basil pesto, mayonnaise, and Parmesan. Taste for seasoning adding more Parmesan if desired.
Featured Market Ingredients
Carfagna’s Olive Oil
Farfalle Pasta
Fresh Cherry Tomatoes
Fresh Basil
Fresh Parsley
Fresh Grated Parmesan
Pappardelle Pasta with Ribbons of Zucchini and Carrot
Celebrate the bounty of summer produce with this delightful pasta dish. The carrots, and the green and yellow zucchini are shaved into ribbons to match the shape of the pappardelle pasta. Shaved ribbons of basil and Parmigiano Reggiano cheese continue the ribbon theme, tossing it all together for an easy, yet delicious, summer dinner.
- 4 medium zucchini, green and yellow variety
- 4 small carrots
- 1 cup red onion, sliced vertically
- 2 cloves garlic, chopped
- 8 ounces dry pappardelle pasta
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 tablespoons fresh basil sliced into ribbons
- 2 teaspoons salt, divided
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup shaved Parmigiano Reggiano cheese ribbons
Using vegetable peeler, shave the zucchini squash and carrots into ribbons.
Slice the red onion into thin vertical slices. Chop the garlic. Set aside.
Cook the pappardelle noodles according to the package directions. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of oil in a large nonstick skillet. Add the onion and the carrot, sprinkle with 1/2 teaspoon salt. Cook for about 4 minutes until the onion is tender and the carrots are starting to soften, stirring frequently. Add in the zucchini ribbons and garlic, sprinkle with 1/2 teaspoon salt, stir to combine with the onions and carrots. Cook the vegetables until tender, about 5-7 minutes. Remove the pan from the heat.
Add the cooked pasta to the vegetables along with 2 tablespoons of butter, remaining tablespoon olive oil, remaining salt, and pepper, gently stirring to combine. Transfer the pasta and ribbon vegetables to a large serving platter. Garnish with ribbons of basil and Parmigiano Reggiano cheese ribbons. Serve warm or at room temperature.
Featured Market Ingredients
Carfagna’s Olive Oil
Pappardelle Pasta
Fresh Zucchini, Carrot, Red Onion
Fresh Basil
Parmigiano Reggiano Cheese
Butternut Squash Gratin with Parmesan-Sage Cream
If you are seeking comfort food for autumn and winter, this Italian-style gratin is the answer. The true star of this dish is the Parmesan-Sage Cream that holds the butternut squash together. This creamy comforting dish could also be made with a blend of squash and potatoes, or using only potatoes.
- 2-3 pounds butternut squash, peeled and sliced
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage leaves
- 1 cup Parmesan cheese, grated
- 1 1/2 teaspoons kosher salt
- Fresh sage leaves for garnish
- 2 tablespoons butter for preparing the casserole dish
Preheat the oven to 375 degrees. Using a food processor with the slicing disk, or a mandolin, or a sharp knife, thinly slice the peeled butternut squash.
Place the heavy cream, minced garlic, and chopped sage leaves into a small saucepan. Gently warm for a about 5 minutes but do not boil. Turn off the heat and set aside.
Prepare a 10-12-inch ceramic or Pyrex glass casserole dish by generously buttering the sides and bottom of the dish. Begin to build layers of squash by placing a layer of the thinly sliced squash on the bottom of the dish. Sprinkle with a bit of salt. Ladle a quarter of the cream mixture over the squash. Sprinkle 3 tablespoons of Parmesan cheese over the squash. Continue building with 3 additional layers. For the top layer, add the remaining squash making this your prettiest layer, using the remaining cream mixture and Parmesan cheese. Garnish the center of the gratin with whole fresh sage leaves.
Place the casserole dish onto a sheet pan, then bake for 45-50 minutes until the squash is tender and the gratin is bubbly and golden brown. Let stand for 10-15 minutes before serving.
Featured Market Ingredients
Parmigiano Reggiano
Fresh Whole Sage Leaves
Fresh Garlic
Heavy Cream
Holiday Biscotti
Homemade biscotti is easier to make than you might think. With this simple recipe you can make this traditional Italian cookie in your own kitchen. Biscotti cookies are twice-baked. The double baking process gives the cookies their signature crisp texture, which are often dunked in a favorite beverage. Tradition may call for almonds in many recipes, but here we use pistachios and dried cherries for a delightful holiday combination.
- 12 tablespoons unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamon
- 3 large eggs, (one separated) at room temperature
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/3 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup shelled pistachios
- 1/2 cup dried whole cherries
- 1/4 cup turbinado sugar