Cook Without Book

Perfectly Roasted Turkey with Himalayan Salt Crust Serves 4 One 12- to 14-pound turkey, giblets removed Kitchen twine 3 carrots, roughly chopped 1 stalk celery, roughly chopped 2 medium yellow onions, cut into wedges 6 tablespoons unsalted butter, melted, or olive oil 3/4  teaspoon Himalayan salt, ground Freshly ground black pepper Heat oven to 425° F. Rinse the turkey inside and out and pat it dry with paper towels. Place the wings underneath the body. Tie the drumsticks together using kitchen string. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the butter or oil and, using your fingers, spread it evenly. Season with the salt and pepper. Roast the turkey, uncovered, until browned, 30 to 45 minutes. Add 1 cup cold water to pan. Cover the turkey loosely with foil. Reduce...

Rhubarb with Fennel Seeds and Himalayan Salt Makes about 2 cups 1/2 red onion, finely chopped Zest of 1 lemon 2 tablespoons fennel seeds 1/4 cup white wine 2 tablespoons white wine vinegar 1/2 cup packed light-brown sugar 1/2 teaspoon Himalayan salt 1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces In a medium saucepan combine onion, lemon zest, fennel seeds, wine, vinegar, sugar, and salt in a saucepan over medium heat and cook for 2 minutes. Add rhubarb, cover and reduce heat. Simmer gently until rhubarb is tender and the mixture is thick, about 5 to 7 minutes. Chill until needed.