From Denny: Our local newspaper often runs some very easy recipes that are real crowd pleasers. They are great to have on hand for entertaining, gatherings for christenings, homecomings, reunions or funerals. Even though this is a big city people still rally together when there is a death in the family. When that happens neighbors always bring over a dish of food so the grieving family does not have the burden of cooking during a stressful time when friends and relatives gather.
Other times neighbors pull a dish out of their freezer, ready to go, when there is a new baby born or other special homecoming like a soldier returned from Iraq or Afghanistan. Around here in south Louisiana people love to cook and love to share their simple food with everyone. It's just tradition to give of your food!
Both of these recipes can be made ahead and then reheated, often tasting better as the flavors have a chance to sit and have a long conversation of mingling. :)
The Mexican version of lasagna will please all your beef eaters in the family. Ground beef is cooked along with green bell peppers and taco seasoning spices and diced Ro-tel tomatoes (jalapenos and tomatoes). Then this ground beef mixture gets layered up with a cream cheese and sour cream combination, then layers of lasagna noodles, yummy cheese and olives.
Now Turkey Tetrazzini is one of those comfort food casseroles you like to make for someone when they are recovering from a cold or the flu. You can also make it with chicken or include bits of ham.
This recipe comes from the local newspaper food writer, Carol Anne Blitzer. She adapted this recipe from Mrs. Lenton Sartain’s Chicken Tetrazzini recipe from local but nationally popular cookbook, “River Road Recipes.” She doubles the recipe so she can freeze one casserole to have ready to go.
From: Lynette Nolan, "This makes a big dish so I always make this for company. It’s one of those dishes everyone likes, and all you need to go with it is a vegetable and a big green salad."
Makes: 12-15 servings
Ingredients:
2 tbls. vegetable oil 1 small onion, chopped 1 bell pepper, chopped 2 cloves garlic, minced 2 lbs. lean ground meat 1 (10-oz.) can Ro-tel tomatoes and green chilies (original or mild) 2 tbls. chili powder 1 (1-oz.) pkg. taco seasoning mix 2 (8-ozs.) cans tomato sauce 8 ozs. lasagna noodles (either the precooked or the type you cook) 1 (8-oz.) container sour cream 1 (8-oz.) pkg. cream cheese, at room temperature 1 or 2 green onions, chopped 1 lb. Monterey Jack cheese with jalapeño peppers (or plain, if desired), shredded 1 (2.25-oz.) can sliced black olives 1/4 cup sliced pimento-stuffed olives
Directions:
1. In skillet, heat oil and add onions, bell peppers, garlic and ground meat. Cook until meat is no longer pink and vegetables are beginning to soften. If any fat accumulates around edges, remove it with a spoon. Add Ro-tel tomatoes, chili powder, taco seasoning and tomato sauce. Continue simmering for 15-20 minutes, stirring occasionally.
2. Meanwhile preheat oven to 325 degrees and cook the noodles according to package directions. Some brands do not require cooking beforehand.
3. Blend sour cream and cream cheese together until smooth. Stir chopped green onions into cream cheese mixture and set aside.
4. Spray 9x13-inch baking dish or pan with nonstick coating. Layer bottom of dish with lasagna noodles. Spread half of the meat mixture over noodles. Add half of the sour cream/cream cheese mixture. The easiest way is to drop spoonfuls of the creamy mixture over surface and then spread. Sprinkle with half of the cheese.
5. Repeat layers but add olives before adding grated cheese: (noodles, meat, sour cream/cream cheese mixture, olives, then grated cheese). Cover with foil but tent it slightly so top will not stick to cheese.
6. Bake in preheated 325-degree oven for 1 hour or until bubbly and noodles are tender.
From: Mrs. Lenton Sartain from “River Road Recipes” is adapted by Carol Anne Blitzer, food writer from 2theadvocate.
Fills 2 (9 x 11-inch) aluminum foil, deep-dish pans, each of which serves about 8.
Ingredients:
1 to 1-1/4 lbs. spaghetti 1 stick butter 1/3 cup all-purpose flour 1 qt. whole milk 1 tsp. dry mustard 1/2 tsp. black pepper Juice of 1 lemon Tony Chachere’s Original Creole Seasoning, to taste 4 to 5 cups chopped cooked turkey 1 (8-oz.) can mushroom stems and pieces, drained 1/2 to 1 lb. cheddar cheese, grated
Directions:
1. Cook the spaghetti according to package directions to the al dente stage.
2. In a large saucepan, melt the butter and blend in the flour. Slowly add the milk, stirring over low heat until mixture forms a medium white sauce. Add dry mustard, black pepper, lemon juice and Tony Chachere’s seasoning.
3. Mix in the turkey and the drained mushrooms.
4. Drain the spaghetti and add into the sauce mixture.
5. Divide into 2 casseroles. Top with cheese. At this point, Carol Anne Blitzer freezes the casserole(s) until needed. When ready to serve, thaw casserole in the refrigerator and reheat at 350 degrees until bubbly. Be careful to make a tent of a sheet of aluminum foil to place over the casserole as it bakes so that the cheese does not stick to the foil and the spaghetti doesn’t dry out.
*** 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!
From Denny: Our local newspaper often runs some very easy recipes that are real crowd pleasers. They are great to have on hand for entertaining, gatherings for christenings, homecomings, reunions or funerals. Even though this is a big city people still rally together when there is a death in the family. When that happens neighbors always bring over a dish of food so the grieving family does not have the burden of cooking during a stressful time when friends and relatives gather.
Other times neighbors pull a dish out of their freezer, ready to go, when there is a new baby born or other special homecoming like a soldier returned from Iraq or Afghanistan. Around here in south Louisiana people love to cook and love to share their simple food with everyone. It's just tradition to give of your food!
Both of these recipes can be made ahead and then reheated, often tasting better as the flavors have a chance to sit and have a long conversation of mingling. :)
The Mexican version of lasagna will please all your beef eaters in the family. Ground beef is cooked along with green bell peppers and taco seasoning spices and diced Ro-tel tomatoes (jalapenos and tomatoes). Then this ground beef mixture gets layered up with a cream cheese and sour cream combination, then layers of lasagna noodles, yummy cheese and olives.
Now Turkey Tetrazzini is one of those comfort food casseroles you like to make for someone when they are recovering from a cold or the flu. You can also make it with chicken or include bits of ham.
This recipe comes from the local newspaper food writer, Carol Anne Blitzer. She adapted this recipe from Mrs. Lenton Sartain’s Chicken Tetrazzini recipe from local but nationally popular cookbook, “River Road Recipes.” She doubles the recipe so she can freeze one casserole to have ready to go.
From: Lynette Nolan, "This makes a big dish so I always make this for company. It’s one of those dishes everyone likes, and all you need to go with it is a vegetable and a big green salad."
Makes: 12-15 servings
Ingredients:
2 tbls. vegetable oil 1 small onion, chopped 1 bell pepper, chopped 2 cloves garlic, minced 2 lbs. lean ground meat 1 (10-oz.) can Ro-tel tomatoes and green chilies (original or mild) 2 tbls. chili powder 1 (1-oz.) pkg. taco seasoning mix 2 (8-ozs.) cans tomato sauce 8 ozs. lasagna noodles (either the precooked or the type you cook) 1 (8-oz.) container sour cream 1 (8-oz.) pkg. cream cheese, at room temperature 1 or 2 green onions, chopped 1 lb. Monterey Jack cheese with jalapeño peppers (or plain, if desired), shredded 1 (2.25-oz.) can sliced black olives 1/4 cup sliced pimento-stuffed olives
Directions:
1. In skillet, heat oil and add onions, bell peppers, garlic and ground meat. Cook until meat is no longer pink and vegetables are beginning to soften. If any fat accumulates around edges, remove it with a spoon. Add Ro-tel tomatoes, chili powder, taco seasoning and tomato sauce. Continue simmering for 15-20 minutes, stirring occasionally.
2. Meanwhile preheat oven to 325 degrees and cook the noodles according to package directions. Some brands do not require cooking beforehand.
3. Blend sour cream and cream cheese together until smooth. Stir chopped green onions into cream cheese mixture and set aside.
4. Spray 9x13-inch baking dish or pan with nonstick coating. Layer bottom of dish with lasagna noodles. Spread half of the meat mixture over noodles. Add half of the sour cream/cream cheese mixture. The easiest way is to drop spoonfuls of the creamy mixture over surface and then spread. Sprinkle with half of the cheese.
5. Repeat layers but add olives before adding grated cheese: (noodles, meat, sour cream/cream cheese mixture, olives, then grated cheese). Cover with foil but tent it slightly so top will not stick to cheese.
6. Bake in preheated 325-degree oven for 1 hour or until bubbly and noodles are tender.
From: Mrs. Lenton Sartain from “River Road Recipes” is adapted by Carol Anne Blitzer, food writer from 2theadvocate.
Fills 2 (9 x 11-inch) aluminum foil, deep-dish pans, each of which serves about 8.
Ingredients:
1 to 1-1/4 lbs. spaghetti 1 stick butter 1/3 cup all-purpose flour 1 qt. whole milk 1 tsp. dry mustard 1/2 tsp. black pepper Juice of 1 lemon Tony Chachere’s Original Creole Seasoning, to taste 4 to 5 cups chopped cooked turkey 1 (8-oz.) can mushroom stems and pieces, drained 1/2 to 1 lb. cheddar cheese, grated
Directions:
1. Cook the spaghetti according to package directions to the al dente stage.
2. In a large saucepan, melt the butter and blend in the flour. Slowly add the milk, stirring over low heat until mixture forms a medium white sauce. Add dry mustard, black pepper, lemon juice and Tony Chachere’s seasoning.
3. Mix in the turkey and the drained mushrooms.
4. Drain the spaghetti and add into the sauce mixture.
5. Divide into 2 casseroles. Top with cheese. At this point, Carol Anne Blitzer freezes the casserole(s) until needed. When ready to serve, thaw casserole in the refrigerator and reheat at 350 degrees until bubbly. Be careful to make a tent of a sheet of aluminum foil to place over the casserole as it bakes so that the cheese does not stick to the foil and the spaghetti doesn’t dry out.
*** 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!
From Denny: This video is pretty funny as well as informative. Two NYT writers who are best friends have a friendly rivalry about which do people like best at Thanksgiving: the turkey or the sides? At the end of the video (no fast forwarding to peek now) is a poll of viewers with the astounding results.
One interesting fact about using salt for brining the turkey is that salt kills bacteria that poultry is notorious for having. Even when I don't brine I use a salt rub on any poultry or fish, leave it on for about 10 minutes or so, soak another 10 minutes in salt water, then wash it off and proceed with normal cooking, baking or grilling. So, if you are concerned about bacteria then brining a turkey may be your best choice.
The side dishes talked about in the video are simple to make and an unusual twist for the sweet potato category. That dish uses a Thai flavoring of coconut milk and red curry paste.
The dressing has chanterelle mushrooms, thyme, white wine, pears and pancetta for wonderful flavoring.
• 1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
• 1/2 cup kosher salt, more if needed
• 1 tablespoon black pepper
• 10 sprigs fresh thyme
• 1/2 bunch flat leaf parsley
• 2 small onions, halved
• 2 small apples, cored and halved
• 1/2 cup butter
• 1/2 cup white wine (optional)
DIRECTIONS
Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per four pounds of bird.
Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. Place in roasting pan and allow to come to room temperature.
Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.
Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add a cup and a half of water or white wine to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.
When turkey has roasted for two hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.
When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.
Pour fat and drippings from pan into a measuring cup. Deglaze pan with white wine or broth and pour that into same measuring cup. Fat and drippings can then be used to make gravy.
Two-Way Chanterelle and Pear Bread Stuffing
From: The New York Times
Time: One hour plus 24 hours for drying bread
Yield: Enough stuffing for a 12-to-14-pound turkey and a dozen muffin tins. If not stuffing a turkey, recipe will fill two dozen muffin tins or a small casserole dish.
INGREDIENTS
• 1 large loaf Pullman or other firm white bread
• 1 pound chanterelle mushrooms
• 1/3 pound pancetta, diced small
• 10 tablespoons butter, more for greasing muffin tins
• 1 large chopped onion
• 1/4 cup minced shallots (about three)
• Salt and freshly ground black pepper
• 1/3 cup white wine
• 3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
• 1 teaspoon sugar
• 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
• 1/4 cup minced chives
• 1/3 cup chopped Italian parsley
• 2 cups turkey stock
DIRECTIONS
Tear bread into small pieces and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.
Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice some thickly, chop others. Set aside. Place pancetta in a large skillet over medium heat. Cook slowly until fat is rendered, about 7 minutes. Remove to a large plate.
Add 2 tablespoons butter to fat in pan and turn heat to medium high. Add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove to plate holding pancetta.
Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly sauté until starting to brown. Remove and add to plate.
Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe out pan and add remaining butter. Add pears and sugar and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly.
In a large bowl or roasting pan, add sautéed ingredients to bread. Toss lightly to combine. Add herbs and toss again. Slowly pour one cup stock over mixture and toss. Add more broth to make a very moist stuffing. Taste and adjust for salt and pepper. If you are stuffing a brined turkey, remember that the bird will add a bit more salt.
Just before roasting turkey, place some room-temperature stuffing lightly inside a prepared bird. Place whole pear in opening of cavity to help hold stuffing in the bird.
Preheat oven to 375 degrees. Generously butter muffin tins and fill each with stuffing, pressing down so each cup is well filled. Top each with one tablespoon stock. Bake for about 20 to 30 minutes, until a golden crust forms on bottom. To serve, use a butter knife to remove each stuffing muffin and invert onto the plate.
Fiery Sweet Potatoes
From: The New York Times
Yield: 10 to 12 servings
INGREDIENTS
• 5 pounds sweet potatoes
• 1 cup coconut milk
• 1 tablespoon Thai red curry paste
• 1/2 cup dark brown sugar
• 4 tablespoons unsalted butter
• 1 teaspoon salt.
DIRECTIONS
Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash.
In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching.
*** 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
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.
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
Directions:
1. In a medium sauté pan or pot over medium heat, heat the turkey fat until warm. Using a whisk or a fork, stir the flour into the fat and cook, whisking constantly, until a paste forms.
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.
Videos: How to BBQ a Turkey on Your Grill & Deep Fry Turkey Safely
From Denny: We love our deep fat fried turkey here in Louisiana but it can be a mess and even dangerous to prepare if you don't know what you are doing. This video is from Canada and these guys had a great idea of how to BBQ a turkey for Thanksgiving on a normal outside grill for just a few hours. How they packed the turkey was smart.
Though they could have added the bacon on top of the turkey at the beginning of the grilling instead of stopping it toward the end, adding raw bacon (hello, bacteria!) and then overcooking the bird just to cook the bacon.
The video is sped up to fast forward that it is witty and funny, really easy to watch - AND you get a great, easy and fast idea of how to cook a turkey on your grill! Why wait until a holiday and do like we do in Louisiana: cook it any time you "have a taste" for a special food!
Here is the smart way to deep fry a turkey - funny AND informative video:
For safety and grilling tips:
Photo from Butterball. Note the pretty and fresh figs as garnish!
*** 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.
From Denny: Giada is one of those few chefs that cooks healthy without sacrificing taste or texture. She also manages to figure out that fine line between what is easy to cook at home and what the family will actually enjoy. This is her interesting idea for a Sunday dinner.
Turkey osso buco with parsley and rosemary gremolata
From: Chef Giada De Laurentiis
Makes: 6-8 servings
Here's an osso buco everyone will love, even if they aren't big fans of veal. Consider this as the centerpiece of a non-traditional Thanksgiving meal; you'll get both dark and light meat without having to cook a whole turkey. Using a gremolata to spark up the flavor of a long-cooked dish like this one is a very traditional Italian touch that makes a huge difference in the finished dish.
INGREDIENTS
Turkey osso buco with parsley
• 1 half-breast of turkey (cut into 4 pieces, preferably by the butcher) • 2 turkey thighs • Salt and freshly ground black pepper • 1/3 cup all-purpose flour, for dredging • 1/2 cup vegetable oil • 1 small onion, finely diced • 1 carrot, peeled and finely diced • 1 celery stalk, finely diced • 1 tablespoon tomato paste • 1 cup dry white wine • 4 cups low-sodium chicken broth • 1 large fresh rosemary sprig • 2 large fresh thyme sprigs • 2 bay leaves • 2 whole cloves
Rosemary gremolata
• 1/4 cup chopped fresh flat-leaf parsley • Zest of 1 lemon • 2 garlic cloves, minced • 1 teaspoon minced fresh rosemary • Pinch of salt • Pinch of freshly ground black pepper
DIRECTIONS
Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper then dredge the pieces in the flour, shaking off any excess.
In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
To the same pan, add the onion, carrot, and celery. Season vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaf, and cloves to the pan. Bring the liquid to a boil over medium-high heat, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, about 1 hour and 45 minutes hours, turning the pieces after 1 hour.
When the turkey is just about done, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Transfer the turkey to a cutting board and cut in thick slices , then arrange the slices in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each piece of turkey with a large pinch of gremolata. Serve immediately.
***
Prosciutto mozzarella pinwheels
From: Giada De Laurentiis
Serves: 6-8
From Giada: I usually make this in one big log because it is so impressive when it comes out of the oven and you cut it into slices, but if the kids are helping put this together, why not make it as 4 individual rolls? That way everyone can stuff and roll their own selections. Let an adult cut the hot rolls, as the yummy molten cheese retains a lot of heat.
INGREDIENTS
• Flour, for dusting • 1 pound purchased pizza dough • 2 cups shredded mozzarella cheese • 7 ounces prosciutto, thinly sliced • 1 cup coarsely chopped baby spinach (about 1 1/2 ounces) • 1 tablespoon olive oil • Kosher salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 425 F and position a rack in the lower 1/3 of the oven.
Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the pizza dough into a 12 to 14-inch circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer.
Sprinkle with the chopped spinach, then top with the remaining cheese.
Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil and season with the salt and pepper. Place the dough, seam-side down, on the baking sheet and bake for 25 minutes until the top is golden brown.
Cool the roll for 3 for 4 minutes, then use a serrated knife to cut it into 3/4-inch slices.
***
Tuscan mushrooms
From: Giada De Laurentiis
Makes: 4 to 6 servings
From Giada: If you think stuffed mushrooms are bland, you'll find these a welcome change of pace — the flavors are quite robust. These are equally good right out of the oven or at room temperature and a nice hors d'ouevre option for non meat-eaters.
INGREDIENTS
• 1/2 cup diced jarred roasted red bell peppers • 1/2 cup diced pitted green olives • 1/2 cup grated pecorino Romano • 2 scallions, white parts only, finely chopped • 2 tablespoons extra-virgin olive oil • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 1 pound white button mushrooms, cleaned and stemmed • 1/4 cup finely chopped fresh basil leaves
DIRECTIONS
Preheat the oven to 400°F.
In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
On a parchment paper-lined baking sheet, arrange the mushrooms, gill side up. Spoon the filling into the mushroom cavities, mounding it slightly. Bake until the mushrooms are tender, about 20 minutes.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.
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