COUNTDOWN TO THANKSGIVING
A few things that may make your holiday planning a little easier…
1. Do not buy a pre-stuffed fresh turkey. And it is now recommended that you DO NOT stuff your turkey. Buy either a fresh or frozen turkey non-brined bird,
and be sure you have enough space to store a frozen turkey in your freezer. A fresh turkey can be kept in your refrigerator for only 1 to 2 days before cooking.
2. WHAT SIZE TURKEY TO PURCHASE?
Whole Bird - 1-# per person
Boneless Breast of Turkey - ½-# per person
Breast of turkey - ¾-#. per person
3. THAWING IN THE REFRIGERATOR…place the frozen bird in
original wrapper in the fridge (40 degrees F or below) The thawed
turkey can remain in the fridge for up to 2-days.
THAWING TIME:
4-12 lbs. 1 to 2-days 12-18 lbs. 3 to 4 days
16-20 lbs. 4 to 5 days 20-24 lbs. 5 to 6 days
THAWING TIME IN COLD WATER …If you forget to thaw the
turkey or don’t have room in the fridge for thawing, you can submerge the bird in cold water, changing the water every 30
minutes, or ADDING crushed ice to water, as it melts.
5-12 lbs. 2 to 6 hours 12- 16 lbs. 6 to 8 hours
16-20 lbs 8 to 10 hours 20- 24 lbs. 10 to 12 hours
Cook immediately after thawing.
THAWING IN THE MICRO…I don’t recommend it, but it is
safe if your bird is not too large. Check the manufacturer’s
instructions for the size turkey that will fit into your Micro. the
minutes per pound and the power level to use for thawing.
Again, cook immediately after thawing.
4. COOKING TEMPERATURE and TIMES…always use a Cooking
Thermometer to check the internal temperature of the bird. A whole
turkey is safe cooked to a minimum internal temperature of 165
degrees F through out the innermost part of the thigh, wing and the
thickest part of the breast. Make sure the temperature probe
doesn’t touch a bone when testing. All turkey meat, including any
that remains pink, is safe to eat as soon as all parts reach at least 165
degrees F. The dressing/stuffing whether cooked inside the bird (or
not) in a separate dish should also reach 165 degree F.
COOKING TIME – UNSTUFFED TURKEY – Approx.
8-12 lbs. – 2 to 2-12/ hours 12 – 14 lbs. – 2-1/2 to 3-hours
14-18 lb. – 3 to 3-1/2 hours 18 – 20 lbs. – 3-1/2 to 4-hours
20-24 lb. - 4 to 4-1/2 hours
In cooking the BRINED TURKEY…Roast on the lowest level rack
in a preheat 500 degree F oven for 30 minutes. REMOVE the bird
from the oven and COVER/TENT with a double layer of aluminum
foil. (A probe thermometer can be inserted through the foil and into
the thickest part of the breast, making sure the probe does not touch a
bone. RETURN the bird to the oven…REDUCE the temperature to
350 degree F and check thermometer approx. 15-minutes before the end of theroasting time. (A 14 to 16 lb. bird should require a total of 2-3/4 hours
of roasting time…we always seem to over cook our birds, leaving them dry. Let the turkey REST, loosely covered with foil for at least 15 to 20 minutes before carving.
5. STORING LEFTOVERS: Cut the turkey into small pieces refrigerate
turkey and stuffing/dressing separately in shallow containers
within 2-hours of cooking. Use leftover turkey and dressing within
2-3 days or freeze.
TURKEY BRINE and ROASTING
Combine all of the following brine ingredients in a stockpot, bring to a boil. Stir to dissolve salt,
remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Brine:1-gallon water
1/3-cup concentrated vegetable or chicken base
1-cup kosher salt
½-cup brown sugar
1-T. black (whole) peppercorns
2-tsp. (whole) allspice berries or juniper berries
2-tsp. (chopped) candied ginger
Directions for the brine process:
Early in the day or night before combine brine and 1- gallon ice water in a clean 5-gallon bucket or Ice Chest large enough to hold the turkey. Remove giblet packet from
bird. Place thawed turkey breast side down in brine, (weigh down turkey with plates or pan lids to completely cover with brine) place lid on container and refrigerate or place in cool area (basement, garage or outside if cool enough)
Leave turkey in brine 1-hour for each pound i.e. 16 lb. bird = 16 hrs. in brine
Aromatics:
Combine aromatics with 1-cup water in Micro-safe dish,
microwave on high for 5-minutes.
1-apple (quartered)
1-onion (quartered)
1-large carrot (1-inch slices)
1-whole cinnamon stick
4-sprigs rosemary
6-leaves sage (1-Tbs.)
Preparation:
Place oven rack on lowest level and preheat oven to 500 degrees. (A very good idea to have a clean oven before starting!) Remove bird from brine and rinse inside and out with cold water, (Discard brine) pat bird dry with paper towels, and stuff with steeped aromatics. Rub liberally with canola oil or butter. (Butter will give the bird a deeper brown color when roasted)secure legs, neck skin and tuck wings back. Place bird (breast-side up) on a rack inside a low roasting pan. Pour 1-cup of water into bottom of the pan. (I always line my pan with aluminum foil…saves on clean-up.)
Roasting:
Place bird on lowest level of oven in a preheated 500 degree oven for 30-minutes. Remove bird from oven and cover/tent breast with double layer of aluminum foil. (A probe thermometer can be inserted into the thickest part of the breast at this time, making sure the probe is not touching a bone). Return bird to oven; reduce temperature of oven to 350 degrees. (Set thermometer alarm (if available) to 160 degrees.) A 14 to 16 #. bird should require a total of 2 to 2-½ hours of roasting time. Let bird rest, loosely covered with foil for at least 15 to 20 minutes before carving.
(This is, without a question, my best turkey in fifty years… and well worth the extra reparation!) If you have any questions, please feel free to call me: Sharon Robinson 435- 627-8849)
Stove Top Moist and Savory Dressing
Bring to a boil for about 2-minutes in a large saucepan over medium heat: 1-1/2-cups Chicken Broth (not McCormick Base) 1-stalk of celery and 1-medium onion, both coarsely chopped, ¾- cups
1-1/2 sticks)butter (cut in cubes) Set aside…
Add-together in a very large bowl/pot: 12-cups dry (1/2”) bread cubes, (larger cubes will make adryer dressing), 1-tps. sage leaves or dry rubbed sage, 2-tsp thyme, 1-1/2 tsp poultry seasoning, 2-cloves minced garlic. FLUFF lightly with a fork POUR about 1-cup of the broth mixture onto the bread mixture and fluff with a fork until all liquid is absorbed. ( CHECK the moisture of your dressing…if you like moist ADD the remainder of the broth mixture or ¼ cup ½ & ½ while fluffing, with a fork. If too moist, add few more bread cubes for desired consistency.
Bake covered for a more moist dressing or uncovered for a dryer dressing.
SOME LIKE IT DRY & SOME LIKE IT MOIST!
For: Cranberry & Pecan Dressing: Stir ½- ¾ cup each of Crasins & chopped pecans into stuffing mixture.
For: Sausage & Mushroom Dressing: Add 1-cup sliced mushrooms to the vegetables
during cooking. Stir ½-lb cooked, crumbled and drained pork sausage into the bread mixture.
BAKED at 350 for 35-40 minutes until very hot, 165 degrees F. Wrap with a towel to keep warm for serving, or place in a buttered Crock Pot on warm.
Dressing Dumplings
Mix in 1-beaten egg white to approx. 2-cups cook/left-over dressing. Drop by small ice cream scoops or teaspoons into SIMMERING chicken/ broth. WRAP pot lid with a towel and cover pot…Simmer for 6-8 minutes or until a wood tooth-pick comes out clean, or dumplings float….
Sweet Potatoes in Orange Cups
Cover number of sweet potatoes needed (6-large cooked is approx. 10 to 12 servings)
In a large pot boil until fork tender. Peel the potatoes when cool enough
to handle, transfer to a bowl, and mash. Beat until smooth. Add ½-square butter (softened), ¼ to 1/3 cup orange juice or 3-Tbs. frozen orange juice concentrate.
For the orange shells/cups: cut each orange in half (crosswise not through the
Stem). Using a small knife or a grapefruit spoon, scoop out the pulp and
reserve for another use…like fruit salad. Fill each orange shell/cup with
½ to 1/3 cup of the mashed sweet potato mixture. Top the cups with several
Mini-marshmallows and bake at 350 degrees for about 20 minutes or until hot and the marshmallows are melted or sprinkle each cup with 1-Tbs. of brown sugar and 1-Tbs. chopped pecans, heat until hot and sugar has melted…. Enjoy Kids love these!
Turkey/Chicken’n Stuffing
(Great recipe using left over turkey or chicken)
(8”x12” Dripper or ½ recipe to make a 9”x9”)
Prepare 1-8oz pkg. of stuffing mixed according to package directions or 4-cups Savory Stuffing Mixture Melt 1-stick butter/margarine…Add ½ cup flour…Stir flour and melted
butter/margarine together until mixed making a roux. Stir and cook for about 2-minutes (do not brown), Add 1-14-oz can Chicken Broth or 1-3/4-cups prepared broth. Stirring well until smooth and all flour mixture is dissolved. Bring to a boil for 2-minutes. Remove from heat and set aside to cool slightly. Beat 4-eggs and add about ¼ cup of the flour/broth mixture while stirring continuously (tempering), again add small amount of broth mixture to eggs and continue to stir.…(Do this process very slowly or you will have scrambled eggs) Set aside.
Spread a layer of dressing on the bottom of a buttered/oiled 9”x13” (dripper) pan Add: layer of
cooked turkey or chicken. (Cut into ½- to 1” pieces) Pour egg/broth mixture over top turkey/chickenlayer, being sure to cover evenly. ( Press meat down, if necessary.) Bake 350 for 40-45 minutes of until a toothpick comes out dry. Cut into squares and serve with cranberry sauce, or top with 1-can Mushroom Soup and 1-cup sour cream mixed well and heated. (Squares can be wrapped and frozen, later heated in Micro…great for breakfast or in a sandwich.) Serves 6
Ultimate Mashed Potatoes
Heat 3-½ cups Chicken Broth (low fat & low sodium…use canned broth for this
recipe, (the McCormick’s Base is too salty) in a large saucepan over medium high
heat. Add 6-large potatoes (cut into 1-inch pieces …about 7-½ cups) Reduce the heat
to medium. Cover and cook for approx. 10 minutes or until the potatoes are tender when pierced with a fork. Drain, reserving the broth. Mash potatoes with ¼-cup broth, ½ cup light cream (½&½ or Evaporated Milk), ½-cup sour cream, ¼-cup chopped fresh chives (if desired), 2-Tbs. butter and a ‘dash’ of white pepper (white pepper is ’hotter than black, so use accordingly). Add the additional broth, if needed, for desired consistency. Garnish with 3-slices bacon (cooked and crumbled…if desired. Serves 6
GREAT PUMPKIN DESSERT/PIE
Ingredients:
1-15 oz. can Pumpkin Puree (not pumpkin pie mix)
1-12 oz. can Evaporated Milk (ie. Sego or Morning)
3-eggs
1-cup white sugar
4-tsp pumpkin pie spice
1- (18.25 oz. pkg.) Yellow Cake Mix
3/4-cup butter (melted)
1 to 2 cups chopped pecans or walnuts
Directions:
1. Preheat oven to 350 degrees. Grease/Spray a 9”x13” baking pan (dripper)
2. In a large bowl combine pumpkin, canned milk, eggs, sugar and spice.
Mix-well and pour into the pan.
3. Sprinkle cake mix over top of the cake and drizzle with the butter.
Sprinkle the nuts over top
4. Bake at 350 degrees for approx. 1-hour or until a knife inserted near the
center comes out cleat.
Make Ahead Twice Baked Potatoes
(These potatoes are great to buy when less expensive and make ahead for busy days and unexpected company.
They are a wonderful side dish for ‘almost’ anything and stand alone with toppings of cooked crumbled bacon, chopped cooked ham, cheese, chili, etc.) Makes 24 one-half potato serving.
12-large baking potatoes
½-cup butter/margarine
1-cup skim milk, whole milk/half & half
3-oz fat free cream cheese/regular cream cheese
1-1/2-tsp salt/salt substitute (to taste)
¾ to1-tsp ground black pepper (to taste)
2-cups sharp cheddar cheese (extra for topping, if desired)
Preheat oven to 350 degrees.. Wash and dry potatoes and place potatoes (not touching) on large baking sheet(s) Spray potatoes generously with non-stick spray orrub with canola oil. Sprinkle with salt. Bake 1 to 1-1/2 hours until potatoes ‘give’ when gently squeezed.
In a large mixing bowl, add softened butter, cream cheese, salt & pepper and mix well. with a serrated knife, cut potatoes in half lengthwise. With a large spoon,scoop out the insides of the potatoes, being careful to leave the skins unbroken, and leaving a thin layer of potato attached to the inside of the skin. Place potato skin shells, skin side down, on the baking sheet. Place the scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, milk as needed to make potatoes the consistency.
of slightly stiff mashed potatoes. (You may need a little more or less milk to get the final desired consistency. Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half of potato shell. Return filled shells to baking sheet. Sprinkle with shredded cheese Pat cheese to make adhere to the potatoes. TO SERVE IMMEDIATELY: Return-baking pan of potatoes to 350-degree oven for 15 – 25 minutes until potatoes are hot and cheese melts.
TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place on baking sheet in freezer for several hours until potatoes are completely frozen. Remove potatoes from freezer and wrap each potato in a plastic sandwich bag. Place wrapped potatoes into one or more gallon freezer bags.
Store in freezer for up to 3 months.
TO COOK FROZEN POTATOES: Bake on a baking sheet, loosely covered with aluminum foil in a 350 degree oven for about 45-minutes. Remove the foil and continue baking for an additional 15-minutes or until potatoes are hot. Do not over bake. Skins will be crisp. If time is short…place potatoes in on microwave 4 at a time and cook on high for approximately 6-minutes, or until hot. Potato skins will be softer OR they can be defrosted in the microwave and reheated, uncovered, in a 350 Degree oven for 15-20 minutes until hot.
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