Roasted Turkey
Prep Time:10 min
Inactive Prep Time:15 min
Cook Time:2 hr 45 min
Level:Easy
Serves:8 to 10 servings
Ingredients:
- 1 (8 to 10 pound) turkey
- Kosher salt and freshly ground black pepper
- 1 medium onion, quartered
- 8 oz carrot, peeled and cut into two inch sections
- 8 oz celery, cut into two inch sections
- 1 head garlic, halved
- Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage
- 2 bay leaves
- 8 tablespoons unsalted butter (1 stick), melted
Directions:
Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F.
Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.
Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.
Source: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-turkey-recipe/index.html
Truffled Mashed Potatoes:
Ingredients:
- 2 pound Yukon Gold potatoes, cut into 3/4 inch dice
- 4 tablespoons unsalted butter (Softened)
- 1/2 cup heavy cream
- 3 Tablespoons truffle oil
- 2 teaspoon salt
- 1 teaspoon freshly ground white pepper
Directions:
Place the potatoes in a saucepan of salted water to cover by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain and return to the pot. With the heat on low, roughly mash the potatoes with a potato masher. Add the unsalted butter and mash until incorporated. Add the cream, truffle oil, salt, and pepper and mash until creamy. Serve immediately.
Yield: 8 servings
Cranberry Orange Relish:
Ingredients:
- 12 ounces whole fresh cranberries (washed/dried and any stems removed)
- 1 seedless oranges
- 1 cup sugar (You may want more or less based on your preference)
- (Optional: ¼ cup Grand Marnier)
Directions:
Cut the oranges into quarters and then chop them up roughly, ensuring there are no seeds. Using a food processor, chop the raw cranberries and oranges. Add the desired amount of sugar (Optional: Add Grand Marnier) and combine.
Dressing with Apple Wood Smoked Bacon and Fresh Sage
Ingredients:
Servings:8-10
- 1/2 cup unsalted butter, plus
- 4 tablespoons unsalted butter
- 6 ounces sliced Apple Wood Smoked bacon, diced
- 2 large onions, diced
- 4 stalks celery, diced
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh sage
- 12 cups firm-textured sourdough bread, allowed to dry on a cookie sheet for 2 days, cut into 1/2-inch cubes
- 2 cups low sodium chicken broth
Directions:
1. Preheat oven to 400 degrees.
2. In a large frying pan over medium heat, fry diced bacon until crisp. Remove bacon from pan and drain on paper towels. Melt 1/2 cup butter into bacon drippings. Add onions and celery and cook uncovered, stirring occasionally, until soft, about 12 minutes. Combine cooked onions, celery, and drippings with sage, and cooked bacon.
3. Add cubed bread to bowl and toss to combine. Add chicken broth, 1/2 cup at a time and stir until dressing is fluffy, moist, and holds together lightly. Season with salt and pepper to taste. Spoon into a buttered casserole dish. And dot top of dressing with butter.
4. Bake for 35-45 minutes or until dressing is hot throughout and top is browned.
Pumpkin Flan
8 servings (1 serving equals 1 flan)
Ingredients:
- Cooking spray
- 2/3 cup of commercially prepared caramel sauce
- 1/2 cup whole milk
- 1/4 cup evaporated milk
- 2 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- 3/4 cup solid-pack pumpkin
Directions:
Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray. Add two teaspoons of caramel to the inside of the ramekins. Set aside.
Preheat oven to 350 degrees F.
Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.
Source: http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-flan-recipe/index.html
THANKSGIVING TIPS
Food Safety
-Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.
-Calibrate and use a bimetallic thermometer
-Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
-Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
-Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
-If freezing leftovers, use within 2 to 6 months for best quality.
For more information: http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp
Intro to Turkey Cooking
-Purchase 1-1.5 Pounds per person
-Buy and use a bimetallic thermometer
-Use a sturdy roasting pan and rack that is large enough for your turkey
-Remove the giblet bag before cooking
-Fill cavity with aromatics like fresh herbs, garlic, onion, celery and carrot
-Cook covered with the breast up after brushing with melted butter and adding salt and pepper
Truffled Mashed Potatoes
-Start with washed and peeled potatoes
-Cut in uniform pieces to ensure even cooking
-Begin cooking process in lightly salted cold water
-Cook until just fork tender
-Drain well or place in warm oven until dry
-Mash to desired consistency then add liquids and seasoning
Quick Cranberry Relish
-A good source of Vitamin C and Dietary Fiber
-The relish freezes very well
-Adjust the ingredient ratio to your liking
Applewood Smoke Bacon and Sage Dressing
-Using a low sodium broth allows you to control the salt content
-Using day old bread will yield a more robust dressing
-For Safety: Avoid stuffing the turkey
Basting/Wild Mushroom Gravy
-Basting is a matter of preference
-Use butter or juices in the roasting pan
-Can be applied with a basting brush or basting spoon
-The pan drippings can be used as the base for gravy
Great Thanksgiving resources:
Butterball: http://www.butterball.com/new_cooks
Ohio Department of Health (Holiday Food Safety): http://www.odh.ohio.gov/features/odhfeatures/holidayfoodsafety.aspx
USDA Holiday Food Safety: http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp
