Comfort Food From Louisiana: 8 Roast Turkey Recipes: Thanksgiving and Christmas: From Denny: Looking for an interesting recipe twist to the holiday dinner? Want a modern version of a classic turkey recipe? Whether it's Thanksgiving or Christmas good cooks everywhere like to try a new recipe for the holidays every now and then.
Now matter how much we love tradition there are those times when a new recipe is the hit of the season and the family says, "This one is a winner; make it for next year too!" And that's how many food traditions start.
I'm one of those cooks that likes to compare a pack of recipes against each other to determine which I like best. Sometimes, I'm just searching for a good tweak on what I'm already making for the feast. Other years I'm just so bored making the same ol' thing I have to have a change somewhere in the menu.
Tell the world how you really feel about coming back to work. Proceeds go to helping homeless female military vets. Check it out on the shopkeeper's bio at Denny Lyon Gifts.
Image via WikipediaFrom Denny: Our local newspaper, The Advocate, was running this tasty recipe last month and it sure caught my attention as a tasty alternative to the typical huge honking turkey bird for the holidays.
Here, in the South, bourbon is part of the holiday festivities. Why not try using it for the hens? Works for me. I like my drunken chicken that is swimming in port wine. Bourbon sounds like fun! Who knew bourbon only tasted good in a glass, in a Christmas fruitcake or better yet - in a bread pudding sauce? :)
Enjoy some Thanksgiving humor along with more delectable recipes to make your mouth water waiting for the next holiday.
From Denny: Funny Thanksgiving quotes, a funny Thanksgiving dance video, funny Thanksgiving cartoons, an hilarious post featuring fighting turkeys with captions, another funny post about the infamous Gluttony Pants now in holiday fashion - and lots of great food. What more could you ask for after a great meal while cruising the web? Uh... maybe a waist extender for my pants? Oh, yeah... but the food was soooo good! :)
And a few serious gratitude posts to round out the season...
Happy Thanksgiving, Everyone, and hope you enjoy your holiday!
*** Feathered Turkey Photo by eye of einstein @ flickr
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
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Cook your holiday feast with favorite chef Emeril Lagasse.
From Denny: Chef Emeril is a favorite at our house here in Louisiana. It was New Orleans where Emeril really got his start to fame from the famous restaurant Brennan's. He embraced Cajun and Creole cuisine and made it his own, building a veritable food empire ever since.
What I like so much about Emeril is how he promotes generosity, giving freely of his time and recipes. He is always ready to help in the community. He is also very well organized and a terrific teacher. Here he provides the entire shopping list for the menu along with the easy steps to success. Make the entire menu or pick and choose a few favorites to enjoy. One thing is for sure, your guests and family will be talking about this terrific meal well into the New Year, ready to enjoy it again next holiday.
Emeril's Brined, Herb-Roasted Turkey
Emeril's Spiced Baked Ham with Potatoes
Creamy Pumpkin Soup
Three-Cheese Baked Macaroni
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
Pear Tartlets with Homemade Creme Fraiche
Spiced Orange Tea
Emeril's Brined, Herb-Roasted Turkey
When Thanksgiving rolls around on the calendar everyone starts getting visions of the perfectly roasted bird in their heads. But the family cook is thinking, "Yeah? And how do I make sure that bird doesn't dry out? We want a moist, succulent roasted turkey for our table!"
The breast meat is the area that has little natural fat to protect it during the roasting time and can result in a dry unappealing dish. That's why brining is such a great solution to the dilemma of avoiding a dry turkey. Emeril shows us how to make the brine, the broth and the gravy - and roast the perfect turkey so we can relax and enjoy the holidays!
Emeril's Brined, Herb-Roasted Turkey
From: Chef Emeril Lagasse Servings: Over 8 Difficulty: Difficult Cook Time: Over 120 min
Emeril's special Thanksgiving recipes come just in time for the holidays.
Ingredients:
Turkey
1 turkey (10 to 12 pounds)
Brine, see recipe below
4 tablespoons unsalted butter, softened at room temperature
1 large yellow onion, cut into eighths
1 large orange, cut into eighths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 to 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock or canned low-salt chicken broth
3 cups water
Gravy
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Brine
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
Directions:
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees Fahrenheit.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side down, in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees Fahrenheit when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on two stove top burners over medium heat add the pan juices and 1 cup turkey broth and the white wine to the pan, and de-glaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Brine
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food-grade plastic storage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Spiced Baked Ham with Potatoes
Some Thanksgiving or Christmas holidays at our house we just aren't feeling the love for roast turkey and want something else. How about ham? Emeril's version of the holiday ham involves the tasty combination of molasses, orange juice and cayenne pepper. He serves it with a side dish of sweet potatoes. Talk about amazing ham sandwiches for the next day!
Emeril's Spiced Baked Ham with Potatoes
From: Chef Emeril Lagasse Servings: Over 8 Difficulty: Moderate Cook Time: 60-120 min
Note: When you bake a ham like this, you can count on about 10 to 15 minutes baking time per pound, but make sure your instant read thermometer reaches an internal temperature of 170 degrees to guarantee that the ham is baked through.
Ingredients:
Ham
One Ham (cooked, bone-in, butt portion - 6 to 7 pounds)
1 cup dark brown sugar, loosely packed
3/4 cup fresh orange juice
3/4 cup Creole mustard (or other spicy, whole-grained mustard)
1/2 cup dark molasses
3 tablespoons horseradish
1/2 teaspoon allspice
1/2 teaspoon cayenne
Potatoes
7 small sweet potatoes (about 3 pounds), peeled
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
2 teaspoons dark brown sugar
Directions:
Ham
Rinse the ham under cold running water. Pat dry and place on a work surface.
With a sharp knife, score parallel lines, 1-inch apart and 1/4-inch deep, across the rounded, skin side of the ham. Turn the ham 180 degrees and score in a similar fashion to create a grid pattern across the ham. Put the ham in a two-gallon plastic storage bag.
Combine the remaining ingredients in a large mixing bowl, whisking to mix. Pour the mixture into the bag with the ham and seal. Gently squeeze the bag to evenly distribute the marinade around the ham. Refrigerate for 24 hours. Preheat the oven to 350.
Potatoes
Cut the potatoes in quarters lengthwise and put in a large mixing bowl. Toss with the vegetable oil, salt, cinnamon, allspice, and the sugar.
Arrange the potatoes in a layer on the bottom of a large roasting pan. Remove the ham from the bag and reserve the marinade. Set the ham, scored side up, on top of the potatoes. Bake for 45 minutes.
Creamy Pumpkin Soup
Bored with the usual suspect involving pumpkin for the holidays? Pumpkin pie is delicious but there are those days when a cook wants to try something new. How about this creamy pumpkin soup to warm your family and guests on a cold day?
Creamy Pumpkin Soup
From: Chef Emeril Lagasse
*** For a video clip of Chef Emeril making this dish, go HERE. Yield: 6 to 8 servings Difficulty: Moderate Cook Time: 30-60 min
Ingredients:
2 tablespoons canola or other mild-flavored vegetable oil
1 medium onion, coarsely chopped
4 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
4 cups roasted pumpkin cubes (from about 2 pounds of raw pumpkin)
3 (about 3 1/2 pounds) sweet potatoes or jewel yams, peeled and cut into 1-inch cubes
1(15-ounce) jar whole peeled chestnuts, optional
1 1/2 teaspoons salt
3/4 teaspoons freshly ground white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Coarse salt and freshly ground pepper
1 1/2 cups half and half or milk, or more as needed
Roasted Pumpkin seeds, for garnish, optional
Directions:
Heat the oil in a large saucepan over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, sweet potatoes, chestnuts (if using), salt, pepper and spices; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly, then add the half and half.
In batches, process mixture in a food processor or blender until very smooth (if soup is too thick, gradually add more half and half as needed). Adjust seasoning if necessary. Just before serving, garnish with pumpkin seeds, if desired.
Three-Cheese Baked Macaroni
OK, who doesn't love Mac 'N' Cheese? It's downright un-American not to love this comfort food. There are endless variations, especially the grown up ones. Just the other day I was reading some adult variations in an old issue of Wine Spectator I couldn't bear to throw in the trash - especially after I found out the wine pairings with Mac 'N' Cheese. Definitely a separate post on that one! :)
These days most people now serve traditional Mac 'N' Cheese for the holidays since children love it as much as adults. Emeril's version combines the yummy cheese of Monterey Jack and Parmigiano-Reggiano. Remember, this is an easy dish and can be made ahead of time, ready to bake at the last minute.
Three-Cheese Baked Macaroni
From: Chef Emeril Lagasse
*** For a video clip of Chef Emeril making this dish, go HERE. Servings: 4-6 Difficulty: Easy Cook Time: 1-30 min
Ingredients:
8 ounces elbow macaroni
3 ounces bacon (about 3 strips), sliced crosswise into 1/2-inch pieces
1 1/2 teaspoons minced garlic
3 eggs
1 1/2 cups evaporated milk
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 ounces sharp cheddar cheese, grated (about 11/2 cups)
2 ounces Monterey Jack cheese, grated (about 1/2 cup)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
Add the drained macaroni to the bacon mixture, and stir to combine.
In a large bowl, whisk the eggs and evaporated milk together. Add the 1 /2 teaspoon salt, cayenne, nutmeg, and grated cheeses, and mix well. Add the macaroni-bacon mixture, and stir well to blend.
Transfer the macaroni to an 8- or 9-inch square baking dish or gratin dish of similar size. Using a
spoon, gently spread the mixture to form an even layer. Place in the oven and bake for 12 minutes. Remove the macaroni and cheese from the oven and let it rest for at least 10 minutes before serving.
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
Want a red food for the holidays but bored with cranberry sauce? Try this roasted beet salad full of iron and minerals. Golden beets are very mild too. The beets have a wonderfully appealing intense color that just sparkles like the holidays deserve. They look like little jewels on the plate, sure to stimulate the appetite of the pickiest eater.
What really sets off this dish are the yummy cheese crisps. Family and friends will love them!
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
From: Chef Emeril Lagasse Servings: 4-6 Difficulty: Moderate Cook Time: 30-60 min
Ingredients:
3 to 4 small red and/or golden beets, tops removed, washed
1/2 cup plus 2 tablespoons olive oil
3 tablespoons water
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup sherry vinegar or Banyuls vinegar (see Note)
1 tablespoon finely chopped shallot
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup chopped toasted walnuts
1 teaspoon minced fresh tarragon leaves
1 bunch baby dandelion greens, stems removed, leaves rinsed and cut into bite-size pieces
(about 6 cups or 6 ounces of greens)
1 bunch rainbow chard, stems removed, leaves rinsed and cut into bite-size pieces
Cheese crisps (recipe below)
Directions:
Preheat the oven to 350°F.
Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet. Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the
middle.) Remove the packet from the oven and set it aside, unopened, for about 10 minutes.
Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one), and set aside.
Combine the vinegar, shallot, honey, mustard, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified. Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon.
Place the dandelion greens and the chard in a large bowl. Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper.
Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad.
Note: Banyuls vinegar is made from Banyuls wine, which is a fortified wine from southern France and is considered to be the French version of port. Banyuls vinegar has a sweet and nutty flavor, which is generally thought to be milder than red wine vinegar or balsamic vinegar. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good substitute. Banyuls vinegar can be found in specialty markets.
Note: 4 to 6 servings
Cheese Crisps:
From: Chef Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh"
Note: Cheese crisps can be made from most hard cheeses such as Parmigiano-Reggiano, Montasio and Asiago. They make easy snacks that can be spiced up with dried herbs and spices. Cheese crisps make a fine accompaniment to soups and salads or they can be served on their own with cocktails.
Ingredients:
3/4 cup shredded hard sheep's milk cheese, such as Bianco Sardo
Directions:
Preheat the oven to 350°F. Line a baking sheet with a Silpat, or parchment paper.
Spacing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes.
Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads.
Note: About 12 crisps
*** Roasted beet salad with walnut dressing and cheese crisps. (Photo/Brett Oronzio/ABC; Food Styling/Karen Pickus)
Pear Tartlets with Homemade Creme Fraiche
Want to skip the usual heavy pie or cake this holiday? Surprise your family and friends with a dessert that is light and tasty. These pear tartlets served with a homemade creme fraiche are just the ticket to finish off a divine holiday meal.
Pear Tartlets with Homemade Creme Fraiche
From: Chef Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh" Servings: 6 Difficulty: Moderate Cook Time: 30-60 min
Ingredients:
1 large egg
1/3 cup plus 3 teaspoons sugar
3 1/2 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
1 vanilla bean, split lengthwise
1 tablespoon finely grated orange zest
1/4 teaspoon ground cardamom
2 pinches freshly ground black pepper
8 ounces frozen puff pastry, thawed but still cold
3 firm-ripe pears, such as Anjou
1 lemon, halved
1/4 cup apricot preserves
Homemade creme fraiche or vanilla ice cream, for serving
Directions:
In a small bowl, whisk the egg with the 1/3 cup sugar until blended. Add the flour and stir to combine.
Combine the butter, vanilla bean, orange zest, cardamom, and pepper in a small, heavy saucepan, and
cook over high heat until the butter is light golden brown and has a nutty aroma, about 3 minutes.
Remove the vanilla bean, scraping the seeds into the melted butter. (Discard the scraped vanilla bean pod or reserve it for another use.) Allow the butter to cool slightly; then add it to the flour mixture and stir well to combine. Allow to cool to room temperature. Then refrigerate, covered, until thoroughly chilled, about 1 hour. (This filling can be prepared up to 3 days in advance.)
Cut the puff pastry sheet in half, and roll each half out to approximately 1/8-inch thickness. Using a sharp knife and a small plate as a guide, cut out three 6-inch rounds from each piece of puff pastry. Transfer the rounds to two ungreased baking sheets, cover with plastic wrap, and refrigerate for 30 minutes or up to overnight.
Preheat the oven to 375°F.
Using a sharp knife, cut approximately 1 inch off the top of each pear, so that the remaining fruit is
more or less spherical. Peel, halve, and core the pears. Rub them with the juice of half a lemon to keep them from discoloring. Place 1 pear half, cut side down, on a work surface, and slice it crosswise into about 1/8-inch-thick slices. Do not separate the slices. Repeat with the remaining pear halves. Squeeze more lemon juice over the sliced pears. Reserve any uneven pieces and the end pieces separately.
Remove the puff pastry rounds from the refrigerator, and place 1 heaping tablespoon of the butter filling in the center of each round. Using 1 pear half for each round, decoratively fan the slices in a tight, overlapping circle so that they cover the pastry round. The slices should not extend beyond the edge of the pastry. (If you like, cut any uneven slices or end pieces of pear into small wedge-shaped pieces and place them in the center of the tartlets to form rosettes.) Sprinkle ½ teaspoon of the remaining sugar over each tartlet, and bake for about 30 minutes, or until the pears are tender and the tartlets are lightly browned around the edges.
While the tartlets are baking, heat the apricot preserves in a small saucepan (thin them with a small
amount of water if necessary).
Use a pastry brush to gently brush the top of each tartlet with some of the warm preserves. Serve warm or at room temperature, with a dollop of homemade creme fraiche or vanilla ice cream, as desired.
*** Pear Tartlets with Homemade Crème Fraiche (Photo by HEIDI GUTMAN/ABC Food Styling By Karen Pickus)
Spiced Orange Tea
When it's time to leave after the holiday meal, happily stuffed and wondering how long it will take to lose these holiday pounds, send off your guests with more than the holiday doggy meal bag. After the traditional watching of the holiday football game, charge up their spirits with a warm spiced tea as they step out into the brisk autumn air to return home - until next year's gathering around the table.
Spiced Orange Tea
From: Chef Emeril Lagasse Yield: 6 cups, 6 to 8 servings Difficulty: Easy Cook Time: 1-30 min
What better way to warm up than with a cup of hot tea. Emeril's spiced orange tea will warm you right up.
Ingredients:
Thinly peeled strips of orange peel, about 1/2-inch wide, from 1 orange
3 cups freshly squeezed orange juice, about 6 large oranges
3 cups water
2 tablespoons freshly squeezed lemon juice
1 small toe of fresh ginger, 1/2 ounce, sliced into 1/4-inch slices
1 teaspoon whole cloves
1/2 teaspoon ground cinnamon
Pinch of salt
3 Orange Pekoe teabags
1/2 cup sugar
Directions:
In small pot combine the orange peel, orange juice, water, lemon juice, ginger, cloves, cinnamon and salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove pot from the heat. Add the tea bags and let steep for 5 minutes. Add the sugar and stir to dissolve. Strain the tea through a fine mesh sieve set over another pot or into a warmed tea pot. Serve hot.
Emeril's Shopping List for this Thanksgiving Menu
Talk about thinking about everything! Emeril has all the ingredients for your feast listed right here for your convenience:
Butcher or Deli:
6- to 7-pound ham
bacon
1 turkey (10 to 12 pounds)
Reserved turkey neck and giblets
Baking Goods:
dark brown sugar
dark molasses
sugar
flour
vanilla bean
lilght brown sugar
Dairy and Juice:
orange juice
buttermilk
heavy cream
3/4 cup sheep's milk cheese (Bianco Sardo)
6 ounces sharp cheddar cheese
2 ounces Monterey Jack cheese
unsalted butter
4 eggs
1 ounce Parmigiano-Reggiano cheese
milk
Oils, Condiments and Spices:
Creole or spicy mustard
horseradish
allspice
cayenne
salt
ground cinnamon
black pepper
honey
Dijon mustard
olive oil
vegetable oil
apricot preserves
sherry or Banyuls vinegar
cardamom
pumpkin seeds
cloves
garlic
evaporated milk
nutmeg
bay leaves
thyme
rosemary
sage
parsley
Fruits and Vegetables:
7 sweet potatoes or jewel yams
4 red and/or golden beets
3 pears (Anjou)
3 lemons
shallot
tarragon leaves
1 bunch baby dandelion greens
1 bunch rainbow chard
4 oranges
2 onions
pumpkin cubes
white pepper
ginger
lemon juice
2 large carrots
1 large yellow onion
celery
Frozen Goods:
puff pastry
vanilla ice cream
Miscellaneous:
Orange Pekoe tea bags
walnuts
chestnuts
elbow macaroni
chicken or vegetable stock
chicken or turkey stock, for basting
turkey broth
dry white wine
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
Chef Lidia Bastianich shares Italian holiday cookies from her childhood.
From Denny: Chef and restaurateur, Lidia Bastianich, shares some of her favorite childhood holiday treats. These traditional Italian sweets are a big hit come holiday season, suitable for the Thanksgiving and Christmas holidays.
Lidia's fun recipes are Fried Ribbon Cookies where you make up a sweet dough in the food processor, roll it out, slice into strips, tie into festive ribbons and drop to deep fry in hot oil, then dust with tasty powdered sugar.
Pine nut cookies are another traditional Italian sweet well loved during the holiday season. Both recipes come from her latest cookbook that is also her first children's book of kid friendly easy recipes: “Nonna Tell Me a Story.”
This video is cute because she has her granddaughter on the set rolling out the cookie dough and tying it into ribbons. Chef Lidia fries the cookies and it's one of those warm memories the granddaughter will have when she grows up of she and her grandmother making Christmas cookies together.
From: Chef Lidia Bastianich, "Nonna Tell Me a Story"
Ingredients:
6 tablespoons (3/4 stick) very soft unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1/4 cup milk
1 large egg
1 large egg yolk
3 tablespoons orange juice
1 1/2 tablespoons fresh lemon juice
Finely grated zest of a lemon, about 2 teaspoons
Finely grated zest of an orange, about 2 tablespoons
2 1/2 cups all-purpose flour, plus more for rolling the dough
6 to 8 cups vegetable oil for frying, or as needed
1/4 cup confectioners’ sugar, or as needed
Directions:
1. Blend butter, sugar, and salt in the food processor. Add milk, egg and yolk, citrus juices and citrus zests and process everything together until smooth. Scrape down the sides of the bowl, dump in all of the flour, and process in pulses until the dough comes together. Clean the bowl again and pulse a few more times to mix thoroughly.
2. Scrape the dough out onto a lightly floured work surface and knead briefly into a soft smooth ball. If it is sticky, knead in more flour in small amounts. Wrap the dough tightly in plastic and chill for 30 minutes to 1 hour. (You can keep it refrigerated up to 1 day but let it return to room temperature before rolling.)
3. Cut the chilled dough in half and work with one piece at a time. Flatten the dough on a lightly floured work surface and roll it out to a rough square shape, approximately 16 inches on a side. Trim the edges of the square and with a fluted cutter, divide it into 10 strips, about 1½ inches wide. Cut across all the strips in the middle to form 20 ribbons, each about 7 inches long (though they shrink after you cut them). One at a time, tie each ribbon into a simple overhand knot. (When tying the crostoli, leave the knot very loose so there will be a gap for tying a ribbon for hanging once they are fried.) If necessary, stretch the ends gently so they’re long enough to knot. Place the knotted crostoli on a sheet pan lined with parchment or wax paper, leaving room between them so they don’t stick to each other. Roll out the second piece of dough; cut and tie the same way.
4. Meanwhile, pour vegetable oil in the pan to a depth of 2 inches. Set over medium heat to gradually reach frying temperature. When you’re ready to start frying, raise the heat and test the oil by dropping in a scrap piece of dough: the fat should bubble actively around the dough, but it shouldn’t get dark quickly. (If you have a frying thermometer, heat the oil to 350° F. And be sure to use long-handled tools, hot pads, and caution when deep frying.)
5. Using long-handled tongs, quickly drop the first batch of crostoli into the fryer — raise the heat to return the oil to the frying temperature. Don’t crowd the cookies — fry only 10 or 12 at a time in a 10-inch diameter pan. The cookies will first drop to the bottom but will soon float to the surface. Turn them frequently with tongs and a spider or slotted spoon, to cook evenly.
6. Fry the crostoli for 4 minutes or so, as they color gradually to dark gold. Adjust the heat as needed to maintain the oil temperature and prevent rapid browning. When crisp and golden all over, lift them from the oil with a spider or spoon, drain off the oil, then lay them on layers of paper towels to cool. Fry the remaining crostoli in batches the same way. Store in a sealed cookie tin or plastic container and keep them dry. To serve, pile the crostoli on a serving plate in a heaping mound. Put the confectioners’ sugar in a small mesh sieve and dust generously over the cookies.
Pine Nut Cookies (Amaretti con pignoli)
From: Chef Lidia Bastianich, "Nonna Tell Me a Story"
Ingredients:
1 pound canned almond paste
1 1/2 cups sugar
3 large egg whites
1 cup pine nuts (optional)
1/4 cup confectioners’ sugar, or as needed (optional)
Directions:
1. Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
2. Crumble the almond paste into a mixing bowl. Beat with a handheld electric mixer until finely crumbled. Sprinkle the sugar over the almond paste and continue to beat until the sugar is incorporated. Beat in the egg whites, one at a time and continue beating until the batter is smooth.
3. If using the pine nuts, spread them out on a plate. Pinch off a tablespoon-size piece of dough and roll between your palms to form a ball. Roll the ball in pine nuts or just place it on the baking sheet if you want plain cookies. Repeat with the remaining dough.
4. Bake the cookies until lightly browned and soft and springy, about 20 minutes. Remove and cool completely on wire racks before serving. The cookies can be stored at room temperature for up to 1 week and are delicious with or without pine nuts.
Tips
The plain cookies can also be dusted with confectioners’ sugar before serving.
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Martha Stewart shares a couple of her holiday recipes of what else you can make with that iconic autumnal food: pumpkin.
From Denny: When the holidays roll around every year how often do you go flipping through cookbooks - what's on the shelves or online - to get some new inspiration? Sometimes, the same menu of comfort foods is delightful. Sometimes, it's a real yawner. At our house, we often try a new dish every year combined with the favorites. If the new dish is a hit it becomes inducted into the annual holiday club. :)
When we all think of using pumpkin in a recipe we usually go for the typical pumpkin pie recipe. We love pumpkin pie at our house and the traditional one is low in calories so is a good choice to help keep those calorie monsters in line during the holidays.
But what about trying something new with pumpkin? Martha Stewart presents her sweet pumpkin bread pudding with a milk sauce along with some delectable pumpkin donut muffins. Those muffins sure would make a good breakfast while you are waiting on the turkey to roast.
Well, I'm off to load many more holiday recipes as the rush is on to get them loaded for the season! :)
Arrange bread pieces in a dish and pour custard over bread and top with pecans, roughly chopped.
Bake in a 350-degree oven until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.
To store, cover and refrigerate, up to 2 days.
Dulce de leche:
In a medium saucepan combine ingredients, then cook over medium heat and bring to a simmer.
Remove from heat and whisk in 3/4 teaspoon baking soda (mixture will foam).
Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl.
To store, let cool and refrigerate in an airtight container, up to 2 weeks.
Nutritional information per serving:
416 cal; 18.5 g fat (7.7 g sat fat); 10.5 g protein; 54.4 g carb; 4 g fiber
Nutritional information per 2 tablespoons:
127 cal; 3 g fat (1.7 g sat fat); 3 g protein; 22.9 g carb; 0 g fiber
Serving Size
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.
Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.
Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack.
Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)
Nutritional information per muffin:
356 cal; 14.6 g fat (8.8 g sat fat); 5.1 g protein; 52.5 g carb; 2.2 g fiber
Serving Size
Photo from Butterball. Note the pretty and fresh figs as garnish!
From Denny: Thanksgiving is fast approaching and there are those first time cooks who have yet to roast, brine or deep fry a turkey. With simple recipes like these your anxiety level will go down fast. These recipes are also a great resource for the experienced cook who would like to take a look at trying something different and want to compare the recipes all in one place. At the bottom of the post is a section of reminders, tips and advice to consider when roasting a turkey.
Do yourself a favor and roast or deep fry a small turkey in the size range of 10 - 12 pounds. It takes less time and tends to be moister meat. Many experienced cooks roast 2 or 3 smaller turkeys for large family gatherings during the holidays.
OK, this is the very basic of basics easy recipe to get you started on learning how to do this holiday bird. It's a savory recipe and works well for people who don't like or can tolerate a lot of spices.
Basic Recipe for Roasted Turkey
From: Everyday Food
Makes: 10 servings
Ingredients:
1 fresh or thawed frozen whole turkey (10 to 12 lbs.)
1 stalk celery, cut in chunks
2 dried bay leaves
2 medium carrots, cut in chunks
2 medium onions, quartered
4 tbls. butter, room temperature
1 tsp. poultry seasoning
Coarse salt and ground pepper
Directions:
1. Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
2. Stuff cavity with celery, bay leaves and half the carrots and onions; tie legs with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning, salt and pepper.
3. Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 165 degrees, 2-1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 20 minutes before carving.
This recipe is closer to how I roast my holiday turkey every year, only I use a lot more spices and substitute either extra virgin olive oil or clarified butter to push under the skin to keep the meat moist and flavorful.
Generally, I mix up a lot of favorite spices like lots of garlic powder, Cajun seasoning, mild paprika, fresh (or dried) basil, fresh (or dried rosemary), sea salt, white pepper, chile powder (like Pasilla Negro or Chipotle Morita - can be purchased online from dagiftbasket.com out of New Mexico or use a little of your favorite), fresh parsley or coriander (dried parsley and ground coriander will do), white wine of choice - usually a sauvignon blanc for us, and some years I've even thrown in finely ground pecans, sometimes pre-roasted, sometimes just raw pecans.
All of this is mixed into a paste with just enough oil and wine to hold it together and then under the skin it goes and on top of the skin as a wet rub, even inside the cavity which I rarely put anything unless a few rough chopped onions.
Another trick for crispy skin - if you have the room in your refrigerator during this busy holiday season - is to spice rub your turkey about 1 - 2 days ahead of roasting, turn it breast side down in the pan so the juices run into the breast, leaving it uncovered for the skin to dry slightly. If you can't do this step, don't stress, you will still get crispy skin with this recipe anyway. Allowing the turkey to marinate in the wet rub just kicks up the flavor of the meat from dull to exciting in my estimation. And slightly crispier skin comes from this step in the fridge.
What makes for great turkey is just like they talk about in this recipe, start at a higher heat for about 30 - 45 minutes (will depend upon the weight of your turkey) and then turn it down for the rest of the roasting.
One extra trick I do is I start the browning process by turning the bird upside down (breast side down) to burn his butt a bit, for about 25 minutes. :) Have you ever noticed how many turkeys have unappetizing pale undersides? This process isn't necessary but it does get an overall browning effect.
Be sure to own a couple of large forks to help you turn the turkey back right side up. It will have some depressed markings at first from the roasting rack because the juices ran into the breast area while upside down. Trust that by the time the turkey is done, properly browned on top, those marks will have disappeared. This upside down process is good for sending those juices into the breast area and then tightening the skin to hold them before turning right side up, exposing the breast to the greater heated space of the oven.
A Roast Turkey
From: November 2003 issue of Food & Wine magazine
Serves: 8 and leaves plenty for leftovers like sandwiches
There’s more than one way to roast a turkey, but from experience we’ve learned to start at a high temperature then turn it down for crisp skin and moist meat. In advance: Place the raw turkey in the refrigerator breast-side down so the juices flow to the white meat; this contributes to moist breast meat. Remove the turkey from the refrigerator about 30 minutes before roasting.
Ingredients:
8 tbls. unsalted butter, at room temperature
Salt and freshly ground black pepper (do not add salt to a brined bird)
1 (12- to 14-lb.) turkey, neck and giblets removed
Directions:
1. Preheat the oven to 425 degrees. Adjust the oven rack to the lower-third position.
2. In a small bowl, mash together the butter and salt and pepper to taste. Set aside.
3. Rinse the turkey inside and out with cold running water, drain it and pat it dry with paper towels. Tuck the wing tips under the body.
4. Place the turkey in a roasting pan (fit with a rack, if desired). Generously season the inside and underside of the turkey with salt and pepper.
5. Using clean hands, loosen the skin over the turkey breast by running your hands just under the skin. Reaching with your fingers as far as possible, carefully loosen the skin over the legs.
6. Gently push about 6 tablespoons of the butter mixture under the skin, using your fingertips to carefully spread the butter over the breast and legs. Rub the remaining 2 tablespoons butter mixture evenly over the outside of the turkey skin.
7. Transfer the turkey to the preheated oven and roast for 30 minutes. The turkey should begin to turn golden brown.
8. Reduce the oven temperature to 350 degrees and loosely cover the turkey with a large piece of tented aluminum foil. Continue to
roast the turkey. If desired, baste the turkey with the pan drippings every 30 minutes or so.
9. Start checking for doneness after about 2 hours. Remove the turkey from the oven when a meat thermometer registers 165 degrees when inserted in the breast. (The internal temperature will continue to rise a few degrees after you remove it from the oven. According to the U.S. Department of Agriculture, the turkey is done when the breast and thigh meat reach 165 degrees. The total cooking time should be 2 to 2-1/2 hours for a 12- to 14-pound bird.
10. Transfer the turkey to a carving board and set aside to rest for at least 20 minutes prior to carving. Reserve the drippings in the roasting pan for the Turkey Gravy (recipe follows).
Here's another recipe that has really caught on the past few years. People love it for its simplicity and incredibly moist meat. Also it isn't as spicy as the above recipe, another good easy choice for picky eaters or a house of people with different needs.
Spice-Brined Turkey
Makes: 12 servings
(serving size: about 6 ounces turkey and about 1/4 cup cider gravy).
Ingredients:
5 qts. water
3/4 cup plus 2 tbls. kosher salt
1-1/2 cups thinly sliced fresh ginger (about 6 ozs.)
2 tbls. coarsely crushed cloves
2 tbls. coarsely crushed cardamom pods
2 tbls. coarsely crushed whole allspice
2 tbls. coarsely crushed black peppercorns
1 (12-lb.) fresh or frozen turkey, thawed
1 (14-oz.) can fat-free, less-sodium chicken broth, divided
1-1/2 cups apple cider
1.1 ozs. all-purpose flour (about ø cup)
1/4 tsp. freshly ground black pepper
Directions:
1. Combine first 7 ingredients in a large stockpot over medium-high heat. Cook until salt is dissolved. Remove pot from heat; cool completely.
2. Remove and discard giblets and neck from turkey, or reserve for another use. Trim excess fat. Tie ends of legs together with kitchen twine. Lift wing tips up and over back; tuck under turkey. Add turkey to pot, turning to coat. Cover and refrigerate for 24 hours, turning turkey occasionally.
3. Preheat oven to 450 degrees. Remove turkey from brine; discard brine. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in roasting pan. Pour 1 cup broth into pan. Bake at 450 degrees for 30 minutes.
4. Reduce oven temperature to 350 degrees (do not remove turkey from oven). Bake turkey at 350 degrees for 1-1/2 hours or until thermometer inserted into meaty part of thigh registers 165 degrees. Remove turkey from oven; let stand 30 minutes. Remove and discard skin.
5. Place a resealable plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
6. Drain drippings into a measuring cup, stopping before the fat layer reaches the opening (reserve 1 tablespoon fat). Combine drippings, remaining broth, and cider in a small bowl. Place roasting pan on stove top over medium heat, scraping to loosen browned bits. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and reserved fat to pan; cook 1 minute, stirring frequently. Slowly add broth mixture, stirring with a whisk; cook 4 minutes or until thickened, stirring occasionally. Stir in pepper.
Note: You can use a double layer of turkey-brining bags, then keep the bagged turkey in a stockpot in the refrigerator to guard against punctures. Garnish the turkey with fresh herbs and apples, if desired.
Sometimes, there are just the two of you. We have faced that dilemma many times in our house. Some years we just grilled flavorful pork chops or steaks. Other years when the weather was unusually cold we made Italian Turkey Sausage Spaghetti with loads of crusty very very garlic bread. :) This is another option if you still want turkey. I've roasted and thrown on the grill small turkey breasts. You can even deep fry this recipe.
Turkey Breast
From: Pat and David Bernstein
Serves: 4 (two on Thanksgiving plus leftovers for next day).
Ingredients:
1 tsp. lemon pepper
1 tsp. kosher salt
1 tsp. paprika
1 tsp. poultry seasoning
1 (4- to 6-lb.) turkey breast
1 lemon, juiced
1 to 2 tbls. minced garlic
Directions:
1. In a bowl, combine lemon pepper, salt, paprika and poultry seasoning.
2. Wash turkey breast and pat dry. Pour lemon juice on turkey, then cover it with seasoning mixture. Top breast with the minced garlic.
3. Place breast in covered container in the refrigerator and let it sit overnight or up to 24 hours.
4. The next day, prepare either a barbecue cooker for the indirect cooking method (coals sprinkled with water-soaked hickory chips on sides of grill, bird in the middle) or a deep-fat fryer (following manufacturer’s instructions).
5. Remove turkey from refrigerator and wipe off seasoning mixture and garlic.
6. Cook until breast reads 165 degrees on instant-read thermometer, about 10 minutes to 13 minutes a pound for indirect method, about 3-1/2 minutes to 4-1/2 minutes per pound using deep-fryer.
For the beginner cook, know that this turkey stock is something you will want to make after the main holiday meal. This is where the fun after Thanksgiving begins to make wonderful turkey soup, turkey stew you can put over rice, turkey pot pies, turkey jambalaya, you name it. It really is a better product when you make it from a roasted turkey leftovers, even more so when make with a turkey that was well spiced. Of course, you will have to strain it all and pick through it for the meat bits to retain.
Rich Turkey Stock
From: November 2003 issue of Food & Wine magazine
Makes: about 12 cups. To achieve depth of flavor, simmer roasted rather than raw turkey parts.
Ingredients:
7 lbs. turkey parts, such as wings, thighs and drumsticks
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large stalk celery, thickly sliced, optional
2 cloves garlic, peeled and smashed
1 tsp. salt
Plenty of freshly ground black pepper
4 qts. (16 cups) water
Directions:
1. Preheat oven to 400 degrees. Place the turkey parts in a single layer in a large roasting pan and roast for about 1‰ hours, until browned well.
2. Transfer the roasted turkey parts to a large pot. Reserve the roasting pan. Add the onion, carrot, celery (if using), garlic, salt and several pinches of pepper along with 12 cups water and bring to a boil.
3. Meanwhile, place the roasting pan over 2 burners on the stove top. Add the remaining 4 cups water to the roasting pan, turn the heat to medium-high and bring to a boil. Cook, using a wooden spoon to stir and scrape the browned bits from the bottom of the pan, for 2 to 3 minutes. Remove from the heat and set aside to cool slightly.
4. Carefully pour the liquid from the roasting pan into the pot and bring to a boil. Reduce the heat to medium-low, cover partially and simmer for about 2-1/2 hours. Strain the stock, discarding the solids or removing the turkey meat from the bones and reserving the meat for another use.
5. Set stock aside to cool slightly. Refrigerate for up to 3 days. Skim fat from surface before using. (May skim the fat, then freeze for up to 3 months.)
For a good gravy, do yourself a favor and invest in a wire whisk if you don't already own one. There is even a special wire whisk that is flat rather than round in shape and is used especially for making gravies! We usually double the gravy recipes for open-face turkey sandwiches or other dishes using gravy.
Turkey Gravy
From: November 2003 issue of Food & Wine magazine
Serves: Makes about 2 cups or 8 servings.
Ingredients:
In advance: Turkey stock can be made weeks ahead of time and frozen. But gravy cannot be made in advance. It demands both turkey fat and the defatted drippings from the turkey roasting pan, which are available only after the turkey comes out of the oven. (Use a fat separator cup to isolate the fat from the drippings.)
Ingredients:
4 tbls. turkey fat (from the drippings in the turkey roasting pan)
4 tbls. flour
About 2 cups Rich Turkey Stock (see stock recipe), chicken stock or broth, heated until almost boiling
Defatted juices (from the drippings in the turkey roasting pan)
Salt and freshly ground black pepper
2. Continue to cook, whisking constantly, for 2 more minutes. Still whisking constantly, gradually add the hot stock or broth in ø-cup increments, whisking until the stock is completely incorporated after each addition.
3. Continue to cook, whisking occasionally, until the gravy simmers and thickens, about 5 minutes.
4. Slowly add the defatted juices and salt and pepper to taste and whisk to combine.
5. If desired, strain the gravy. If the gravy is thicker than you would like, thin it with a little more stock. Serve immediately.
*** Check out New York Times and their ideas for Thanksgiving Day where Mark Bittman has all kinds of creative ideas for side dishes for you: 101 Head Starts on the Day
Turkey Roasting Tips and Advice
Here are some basic facts you need to know when roasting a turkey:
■ Before you roast turkey: In general, a 12- to-14-pound range is preferable. A small unstuffed turkey in that weight range cooks in a reasonable amount of time (from 2 to 3 hours, depending on the temperature at which you choose to roast it). It also stays moist and tender. Conversely, a larger turkey takes more time to cook, and the breast meat can become dry before the dark meat is done.
■ If you have a frozen bird: Turkey should be kept properly chilled while thawing. Do not defrost a frozen turkey on the counter. Instead, place a frozen turkey on a tray in the refrigerator in its original wrapping. Allow 24 hours for each 5 pounds of turkey.
■ Look inside: Turkeys have two cavities, one at the neck and one at the breast. The turkey parts — neck, giblets, heart and liver — are usually contained in small bags within those cavities. Be sure to remove them before roasting. You can add the neck, giblets and heart to the stock, but not the liver (the darkest colored item); it will make the stock bitter.
■ For crispier skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices.
■ Cooking times will differ depending on whether you bought a fresh or frozen bird. Plan on 20 minutes a pound in a 350-degree oven for a defrosted turkey and 10 to 15 minutes a pound for a fresh bird.
■ A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For stuffing lovers, cook the dressing in a casserole dish on the side.
■ For even roasting, truss your turkey by pulling the legs together loosely and tying them with kitchen string; a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it’s made of cotton, not polyester (which might melt in the oven). Rub the turkey with butter, season with salt and pepper and put in roasting pan. Tent the turkey breast with foil to prevent overbrowning.
■ Once the turkey is in the oven, resist the temptation to open the oven door. When the oven temperature fluctuates, you’re increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
■ A few items you will need for your holiday meal include a large, heavy-duty roasting pan and rack for the turkey; a turkey baster or brush; cotton kitchen string or metal lacers for trussing a turkey; a digital thermometer with probe, and a carving knife.
■ Using an instant-read thermometer will help ensure that your turkey has cooked thoroughly. Insert the thermometer into the thickest part of the inner side of the thigh (adjoining the drumstick and alongside the breast). It should be near but not touching the bone. The temperature should be 165 degrees.
■ Remember to carve your turkey with a very sharp or electric knife.
