Rotisserie Turkey Recipe

COOKING ON DEADLINE: Recipe for roasted chicken wrap with tapenade

When you need to jam a lot of flavor into a simple dish, reach for an umami bomb.

That is, foods that are jammed with the fifth taste — savory (to go along with bitter, sweet, salty and sour). In a small package, these foods deliver seriously big and satisfying flavor. Things like Parmesan cheese, anchovies and steak. As far as leaving me satisfied, savory beats out sweet every time.

It’s one of the reasons I’m such a fan of tapenade, a simple puree of olives, anchovies, garlic, capers, olive oil and thyme. It’s salty, savory and pungently delicious. It can be spread on baked fish, used as a dip or spread for crusty bread, or do duty as a sandwich condiment.

And don’t let the anchovies spook you. You’ll never know they are there, but the flavor isn’t the same without them.

Using the meat from a rotisserie chicken lends a great hefty, meaty texture to this wrap. But for convenience, deli-sliced turkey breast is a fine substitute.

___

ROASTED CHICKEN WRAPS WITH TAPENADE

Start to finish: 20 minutes

Servings: 4

1 1/2 cups pitted Kalamata olives

2 anchovies

3 cloves garlic

2 teaspoons capers

3 tablespoons olive oil

Zest and juice of 1/2 lemon

2 teaspoons chopped fresh thyme

Pinch red pepper flakes

Salt and ground black pepper

4 large flour tortillas

Bibb or Boston lettuce leaves

Meat from a 1 1/2-pound rotisserie chicken

12-ounce jar roasted red peppers, drained, patted dry and chopped

1/2 cup grated Parmesan cheese

In a food processor, combine the olives, anchovies, garlic, capers, olive oil, lemon zest and juice, thyme and red pepper flakes. Pulse until very finely chopped. Season with salt and pepper, then pulse again.

Spoon 1 to 2 tablespoons of the tapenade over each tortilla. Top with several leaves of lettuce, then a quarter each of the chicken, red peppers and Parmesan cheese. Wrap the sides of the tortilla up around the fillings. The wraps can be eaten as is or heated in a 350 F oven.

Nutrition information per serving (values are rounded to the nearest whole number): 720 calories; 490 calories from fat (53 percent of total calories); 46 g fat (9 g saturated; 0 g trans fats); 110 mg cholesterol; 50 g carbohydrate; 42 g protein; 4 g fiber; 2,740 mg sodium.

___

EDITOR’S NOTE: Food Editor J.M. Hirsch is author of the cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking.” Follow him to great eats on Twitter at http://twitter.com/JM_Hirsch or e-mail him at jhirsch(at)ap.org.

Turkey Recipe | Visit Turkey or Eat Turkey

So what recipe should use

The easiest way to get a really great turkey for Thanksgiving dinner is to use a cooking bag. These keep it nice and moist, and it gives you the exact time to cook it based on how much your turkey weighs.

If you buy a frozen turkey, it needs to thaw in the fridge for 4 days, so put it in the fridge on Sunday so it will be thawed safely by Thursday.

The website below has all of the tips and recipes you will ever need for a great turkey!

Holiday Turkey italian kitchen recipe.flv Masterbuilt 30″ Black Electric Smokehouse lets you be your own smoke master. Can you smell it? Rich slow-cooked venison and pork. Or salmon. Or how about that elk you just bagged? The Masterbuilt Electric Smoker makes it possible… and easier than you’d think thanks to the precise thermostat controlled electric temperature.

The Ultimate Rotisserie Cookbook, 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven

George Foreman's big book of grilling, barbecue, and rotisserie, more than 75 recipes for family and friends

Weber's Big Book of Grilling

The Complete 15-Minute Gourmet, Creative Cuisine Made Fast and Fresh

The BBQ Queens' Big Book of Barbecue