by Kalidas
Thanksgiving features food. It's a celebration of the Pilgrim's early successes in America, won through hard work to tame the land in what was for them a new world. It's a pretty standard menu. Turkey, sometimes ham, mashed potatoes, stuffing, cranberry sauce, rolls or bread, pumpkin pie and apple pie, and a variety of other trimmings adorn the holiday table. Families gather not only to celebrate the historic event, but just to catch up with everyone's lives. Thanksgiving dinner recipes can be quite different, as there are many ways to cook a turkey.
How about this recipe for a delicious appetizer? Move the pumpkin from the pie to the soup. Add butter and oil to a pan over medium heat. Add leaks to saute, only the white portion, until soft. Now throw in some pumpkin puree along with cloves, cinnamon, ground ginger and some salt. After that's all mixed, add 32 ounces of vegetable broth. Next comes brown sugar. Use low heat to simmer it for 10 minutes. Cream or half and half are optional, along with a pinch of cinnamon on top of each bowl. That sounds good.
A turkey can be fried instead of broiled. You may think it's greasy but it isn't. The oil is so hot it doesn't flow into the meat. Get a big drum and a propane burner, otherwise known as a deep fryer. A meat thermometer is also needed, along with a deep fry thermometer to check the oil for the correct temperature. Hot oil may spatter so do this in an open outdoor space. Heat the oil to between 325 degrees and 350 degrees F. The turkey takes about three minutes per pound to fry to about 170 degrees F in the breast. It's common to inject spices into the turkey during frying, but the dressing is usually not fried along with the turkey.
Try hazelnut pumpkin soup or a butternut squash stuffing. But there are other good appetizers for the meal. Cheese wrapped asparagus is delicious. This calls for both a sliced cheese and a soft cheese spread. One idea is swiss cheese slices with a softer blue cheese spread. Wrap the asparagus with the slices spread with the soft cheese, then bake until tender at 230C. Sure wrapping cheese around asparagus turns a pretty healthy food into something a little more fattening. Thanksgiving is a time for a little fun. So live it up.
Many more delicious Thanksgiving dinner recipes are available on the Internet.
Saturday, March 7, 2009
Putting a modern twist on traditional Thanksgiving pie recipes
by Susan Hamilton
The fun begins at the food sorting process. You walk in with still warm dishes in hand, and you are told instantly the location in which your food will reside for the remainder of the day, like Thanksgiving neighborhoods. There is the main dish drive, the side dish street and canned congealed cranberry circle. However, your mind is already racing down the dessert highway.
You glance over the familiar offerings of pumpkin pie, pecan pie and something with meringue on top. Typically, I am a traditionalist and park myself near the pecan pie. A pecan pie that I will eat on all day, in varying slice sizes, depending on how full the tank is.
However, last year, my world was rocked by an unfamiliar addition to the usual suspects, a chocolate pecan pie. What? I resisted this mutant pie for most of the day, snubbing this anomaly for my traditional favorites. Until, with wide eyes, my grandmother asked if I had tried her chocolate pecan pie. An internal struggle brewed. I would never deny my lovely grandmother the yearly satisfaction of watching her grandchild enjoy her homemade pie, however this was new, different and in fact more fright than I had anticipated on the lazy November day of eating.
With her help, we cut a over sized slice of the darkly colored pie and with fork trembling, I gave it a taste.
It. Was. Delicious! The combination of chocolate and oven topped pecans was a scrumptious surprise. I ate the entire slice, and the drive home was a fidgeting, button endurance challenge.
So, now I am in the process of evaluating delicious alternatives to our tried and true Thanksgiving pies.
I have found quite a few recipes and am torn on which to try. There is an Apple-Pumpkin Pie, a Caramel Pumpkin Pie and a Bourbon Pecan Pie. I think I will go with the Bourbon Pecan Pie this year!
The fun begins at the food sorting process. You walk in with still warm dishes in hand, and you are told instantly the location in which your food will reside for the remainder of the day, like Thanksgiving neighborhoods. There is the main dish drive, the side dish street and canned congealed cranberry circle. However, your mind is already racing down the dessert highway.
You glance over the familiar offerings of pumpkin pie, pecan pie and something with meringue on top. Typically, I am a traditionalist and park myself near the pecan pie. A pecan pie that I will eat on all day, in varying slice sizes, depending on how full the tank is.
However, last year, my world was rocked by an unfamiliar addition to the usual suspects, a chocolate pecan pie. What? I resisted this mutant pie for most of the day, snubbing this anomaly for my traditional favorites. Until, with wide eyes, my grandmother asked if I had tried her chocolate pecan pie. An internal struggle brewed. I would never deny my lovely grandmother the yearly satisfaction of watching her grandchild enjoy her homemade pie, however this was new, different and in fact more fright than I had anticipated on the lazy November day of eating.
With her help, we cut a over sized slice of the darkly colored pie and with fork trembling, I gave it a taste.
It. Was. Delicious! The combination of chocolate and oven topped pecans was a scrumptious surprise. I ate the entire slice, and the drive home was a fidgeting, button endurance challenge.
So, now I am in the process of evaluating delicious alternatives to our tried and true Thanksgiving pies.
I have found quite a few recipes and am torn on which to try. There is an Apple-Pumpkin Pie, a Caramel Pumpkin Pie and a Bourbon Pecan Pie. I think I will go with the Bourbon Pecan Pie this year!
Healthy Thanksgiving Recipes Key to Keeping Calories in Check
by Jim Mackey
It's that time of year again. The time of year when calories are in total abundance and everyone is having some sort of holiday party or potluck dinner. You bring your favorite dish and hope that others are cooking healthy like you are trying to do. You know the days are coming when you'll have a house full of people and a fridge full of leftovers. You know it's ok to indulge once in a while, but having so much high calorie food on hand can only lead you to overeat. And then there are the gatherings. Around the holidays, offices, churches and schools all typically have some sort of gathering where they want to celebrate by having people bring food. The problem with this is you never know what everyone else is going to bring, and you never know how many calories are in each item.
If you're someone that's trying to lose weight, the holidays can wreak havoc on your diet. Calories are usually overflowing from holiday food. Some of the classic holiday dishes include macaroni and cheese, turkey, stuffing, ham, casseroles and desserts galore. One of the staples that might help dieters make it through the holidays is having healthy Thanksgiving recipes. Thanksgiving is the holiday that kicks off the holiday season, so starting off on the right foot can pave the way for healthy eating. Having some healthy Thanksgiving recipes at your disposal will allow you to enjoy some of your favorite dishes without the guilty feeling of blowing your diet. Having these recipes will also allow you to try some different things. There are certain dishes that are standard for Thanksgiving, but it never hurts to bring something new that will draw excitement.
Trying out a new healthy Thanksgiving recipe can make you the hit of your next holiday potluck. Most of your classic recipes can be made into healthy Thanksgiving recipes by simply switching out some of the higher fat key ingredients. For example, if you replace heavy cream and regular cheese with low-fat or skim milk and low-fat cheese, your macaroni and cheese receives an instant makeover. For cakes you can use applesauce in place of oil. By simply looking around you can find thousands of low-fat or healthy Thanksgiving recipes that you may have never tried before.
Select a few that sound interesting and you'll find yourself trying new things and wowing your friends and loved ones at your next potluck dinner. You might even find that by trying these new healthy Thanksgiving recipes, you have some new favorites. It's common knowledge that the holidays are the worst time of year to attempt to lose weight, but if you substitute just a couple of your traditional favorites with some healthy Thanksgiving recipes, you'll be well on your way to staying on track with losing weight. The holiday season doesn't mean you can't indulge. The important thing to remember is that Thanksgiving Day and Christmas Day are each just one day. If you stick to limiting your indulgences to those specific days, you'll find it much easier to stay on track.
It's that time of year again. The time of year when calories are in total abundance and everyone is having some sort of holiday party or potluck dinner. You bring your favorite dish and hope that others are cooking healthy like you are trying to do. You know the days are coming when you'll have a house full of people and a fridge full of leftovers. You know it's ok to indulge once in a while, but having so much high calorie food on hand can only lead you to overeat. And then there are the gatherings. Around the holidays, offices, churches and schools all typically have some sort of gathering where they want to celebrate by having people bring food. The problem with this is you never know what everyone else is going to bring, and you never know how many calories are in each item.
If you're someone that's trying to lose weight, the holidays can wreak havoc on your diet. Calories are usually overflowing from holiday food. Some of the classic holiday dishes include macaroni and cheese, turkey, stuffing, ham, casseroles and desserts galore. One of the staples that might help dieters make it through the holidays is having healthy Thanksgiving recipes. Thanksgiving is the holiday that kicks off the holiday season, so starting off on the right foot can pave the way for healthy eating. Having some healthy Thanksgiving recipes at your disposal will allow you to enjoy some of your favorite dishes without the guilty feeling of blowing your diet. Having these recipes will also allow you to try some different things. There are certain dishes that are standard for Thanksgiving, but it never hurts to bring something new that will draw excitement.
Trying out a new healthy Thanksgiving recipe can make you the hit of your next holiday potluck. Most of your classic recipes can be made into healthy Thanksgiving recipes by simply switching out some of the higher fat key ingredients. For example, if you replace heavy cream and regular cheese with low-fat or skim milk and low-fat cheese, your macaroni and cheese receives an instant makeover. For cakes you can use applesauce in place of oil. By simply looking around you can find thousands of low-fat or healthy Thanksgiving recipes that you may have never tried before.
Select a few that sound interesting and you'll find yourself trying new things and wowing your friends and loved ones at your next potluck dinner. You might even find that by trying these new healthy Thanksgiving recipes, you have some new favorites. It's common knowledge that the holidays are the worst time of year to attempt to lose weight, but if you substitute just a couple of your traditional favorites with some healthy Thanksgiving recipes, you'll be well on your way to staying on track with losing weight. The holiday season doesn't mean you can't indulge. The important thing to remember is that Thanksgiving Day and Christmas Day are each just one day. If you stick to limiting your indulgences to those specific days, you'll find it much easier to stay on track.
How To Make Healthy Thanksgiving Leftovers
by Blair Baxter
It's been said the average American eats an extra 3,500 calories at the annual Thanksgiving meal. For those of you who do not know, 3,500 calories is equivalent to 1 pound of fat. No wonder Thanksgiving is considered the unhealthiest meal of the year. Fear not, I'm here to show you how to your use leftover Thanksgiving turkey to build muscle and burn fat!
The Thanksgiving feast is amogst us again. When people think of this time of year, they think of heavy fat-laden meals followed by additional pounds on the scale. Now you can blame stuffing, mashed potatoes with loads of butter and gravy, and pumpkin pie for that, but leave the turkey out of it! Turkey is one of the staple foods of any fat loss program. Besides the fact it is mostly lean protein, it's one of those foods people don't mind eating cold which gives it an extra convenience factor as well. Just be sure to remove the skin to cut back on the fat calories.
So why is protein so important? For starters, protein is the building block for lean muscle tissue. The more lean muscle you have, the faster your metabolism or fat burning power. Individuals who perform strength training activities have a higher protein need than couch potatoes. It is recommended that protein should be consumed in adequate amounts every 2-4 hours to ensure the repair process of the damaged muscles from training. Protein is also the least likely macronutrient to be stored as body fat. The thermic effect of digesting protein is about twice the energy to digest carbohydrates and about six times that of dietary fat. So if there is any food choice that you can truly get away with overeating this holiday season, it will be turkey.
Another key benefit to eating turkey is that it is easy to prepare in bulk and thus will save you much needed time in meal planning and preparation during the busy holiday season. You can roast a big old turkey and then have tons of meal options for days. Just think of what you can do with all those Thanksgiving leftovers! To inspire your turkey consumption efforts I've put together some awesome better body recipes that you can create with turkey as your lean protein foundation. Enjoy!
Turkey Salad
Ingredients:
6-8 oz. Turkey Breast chopped into small cubes 1⁄4 red bell pepper 1⁄4 green bell pepper 1⁄4 red onion 2 Tbsp canola or olive oil mayo
Directions:
Mix all ingredients together and enjoy over a bed of greens.
Makes one male serving and two female servings.
Turkey Cranberry Cream Cheese Roll-up
Ingredients:
6-8 oz. Sliced Turkey 1 Tbsp Fat Free Cream Cheese 1 Tbsp Dried Cranberries 1⁄2 Clove of Roasted Garlic Salt and Pepper to taste 2 Whole Grain Tortillas
Directions:
Soak cranberries in water for 20 minutes or microwave until soft if you are short on time. Mash the 1⁄2 clove of garlic. Mix cranberries, garlic, and cream cheese. Add salt and pepper to taste. Spread the mixture into the inside of the tortilla(s). Add turkey breast. Fold up sides, roll up, and enjoy!
Makes one male serving and two female servings.
Turkey Medallions With Cranberry Glaze
Turkey Medallions: 6-8 oz. Turkey Non-stick spray Turkey Seasoning
Cut Turkey Breasts into small medallions, sprinkle lightly with seasoning. Reheat in a pan sprayed with non-stick oil on medium heat until lightly browned on both sides. Drip Cranberry glaze (below) over the medallions.
Cranberry Glaze: 1 Cups Dry white wine Turkey or chicken stock, as needed 1 1⁄2 Cups Dried cranberries 1⁄4 Cup of Pine nuts, toasted Pinch of Salt
Add 1⁄2 cup of white wine and 1⁄2 cup of turkey stock to pan. Add other 1⁄2 cup of turkey stock, cranberries, pine nuts and pinch of salt. Cook over medium heat until reduced in volume by half, about 4 cups.
Makes one male serving and two female servings.
Turkey Shepherds Pie
Ingredients:
2 cups cubed cooked turkey 3⁄4 cup turkey gravy 1 small can whole kernel corn drained 1 cup of chicken stock 1 cup of water 3 cups steamed cauliflower 2 cups celery, chopped 2 cups carrots chopped 1 onion chopped 2 cloves garlic minced 1 bell pepper, any color chopped Salt and pepper
Directions:
Preheat the oven to 325 degrees. First you must make the gravy. Take the garlic, 1 cup of celery, carrots, onion, bell pepper, chicken stock, water, vegetables, salt and pepper to taste. Add to a pot, boil until vegetables are soft and blend in a blender or food processor.
Next, you will take the steamed cauliflower and mash it, or place it in a food processor until the consistency is like that of mashed potatoes.
Next, in a baking dish, layer the turkey, gravy, corn, remaining celery and mashed cauliflower. Bake, uncovered at 325 degrees for 45-50 minutes.
Makes 2 male servings and one female serving.
Turkey Florentine
Ingredients:
1 (10 ounce) package frozen chopped spinach 2 tablespoons smart butter 1 cup cooked whole grain fettuccine 2 cups diced, cooked turkey 1 cup turkey or chicken stock 1 (8 ounce) package fat free sour cream and onion dip 1⁄2 teaspoon onion salt 2 tablespoons grated Parmesan cheese Non-stick cooking spray
Directions:
Cook spinach according to package directions; drain. Stir in smart butter. Place noodles in a non-stick sprayed baking dish; top with spinach. Combine turkey, stock, onion dip and onion salt and spoon over spinach. Sprinkle with Parmesan. Bake, uncovered, at 325 degrees F for 25 minutes or until bubbly.
Turkey Green Bean Casserole
Ingredients:
1 bag of frozen green beans 6-8 oz. of cubed cooked turkey breast 1 can of organic cream of mushroom soup 2 cups Kraft all natural fat free cheese Salt and Pepper to taste
Directions:
Preheat oven to 350 degrees. Mix all ingredients into a casserole dish and bake for about 30 minutes or until completely hot. Makes one male serving and two female servings.
It's been said the average American eats an extra 3,500 calories at the annual Thanksgiving meal. For those of you who do not know, 3,500 calories is equivalent to 1 pound of fat. No wonder Thanksgiving is considered the unhealthiest meal of the year. Fear not, I'm here to show you how to your use leftover Thanksgiving turkey to build muscle and burn fat!
The Thanksgiving feast is amogst us again. When people think of this time of year, they think of heavy fat-laden meals followed by additional pounds on the scale. Now you can blame stuffing, mashed potatoes with loads of butter and gravy, and pumpkin pie for that, but leave the turkey out of it! Turkey is one of the staple foods of any fat loss program. Besides the fact it is mostly lean protein, it's one of those foods people don't mind eating cold which gives it an extra convenience factor as well. Just be sure to remove the skin to cut back on the fat calories.
So why is protein so important? For starters, protein is the building block for lean muscle tissue. The more lean muscle you have, the faster your metabolism or fat burning power. Individuals who perform strength training activities have a higher protein need than couch potatoes. It is recommended that protein should be consumed in adequate amounts every 2-4 hours to ensure the repair process of the damaged muscles from training. Protein is also the least likely macronutrient to be stored as body fat. The thermic effect of digesting protein is about twice the energy to digest carbohydrates and about six times that of dietary fat. So if there is any food choice that you can truly get away with overeating this holiday season, it will be turkey.
Another key benefit to eating turkey is that it is easy to prepare in bulk and thus will save you much needed time in meal planning and preparation during the busy holiday season. You can roast a big old turkey and then have tons of meal options for days. Just think of what you can do with all those Thanksgiving leftovers! To inspire your turkey consumption efforts I've put together some awesome better body recipes that you can create with turkey as your lean protein foundation. Enjoy!
Turkey Salad
Ingredients:
6-8 oz. Turkey Breast chopped into small cubes 1⁄4 red bell pepper 1⁄4 green bell pepper 1⁄4 red onion 2 Tbsp canola or olive oil mayo
Directions:
Mix all ingredients together and enjoy over a bed of greens.
Makes one male serving and two female servings.
Turkey Cranberry Cream Cheese Roll-up
Ingredients:
6-8 oz. Sliced Turkey 1 Tbsp Fat Free Cream Cheese 1 Tbsp Dried Cranberries 1⁄2 Clove of Roasted Garlic Salt and Pepper to taste 2 Whole Grain Tortillas
Directions:
Soak cranberries in water for 20 minutes or microwave until soft if you are short on time. Mash the 1⁄2 clove of garlic. Mix cranberries, garlic, and cream cheese. Add salt and pepper to taste. Spread the mixture into the inside of the tortilla(s). Add turkey breast. Fold up sides, roll up, and enjoy!
Makes one male serving and two female servings.
Turkey Medallions With Cranberry Glaze
Turkey Medallions: 6-8 oz. Turkey Non-stick spray Turkey Seasoning
Cut Turkey Breasts into small medallions, sprinkle lightly with seasoning. Reheat in a pan sprayed with non-stick oil on medium heat until lightly browned on both sides. Drip Cranberry glaze (below) over the medallions.
Cranberry Glaze: 1 Cups Dry white wine Turkey or chicken stock, as needed 1 1⁄2 Cups Dried cranberries 1⁄4 Cup of Pine nuts, toasted Pinch of Salt
Add 1⁄2 cup of white wine and 1⁄2 cup of turkey stock to pan. Add other 1⁄2 cup of turkey stock, cranberries, pine nuts and pinch of salt. Cook over medium heat until reduced in volume by half, about 4 cups.
Makes one male serving and two female servings.
Turkey Shepherds Pie
Ingredients:
2 cups cubed cooked turkey 3⁄4 cup turkey gravy 1 small can whole kernel corn drained 1 cup of chicken stock 1 cup of water 3 cups steamed cauliflower 2 cups celery, chopped 2 cups carrots chopped 1 onion chopped 2 cloves garlic minced 1 bell pepper, any color chopped Salt and pepper
Directions:
Preheat the oven to 325 degrees. First you must make the gravy. Take the garlic, 1 cup of celery, carrots, onion, bell pepper, chicken stock, water, vegetables, salt and pepper to taste. Add to a pot, boil until vegetables are soft and blend in a blender or food processor.
Next, you will take the steamed cauliflower and mash it, or place it in a food processor until the consistency is like that of mashed potatoes.
Next, in a baking dish, layer the turkey, gravy, corn, remaining celery and mashed cauliflower. Bake, uncovered at 325 degrees for 45-50 minutes.
Makes 2 male servings and one female serving.
Turkey Florentine
Ingredients:
1 (10 ounce) package frozen chopped spinach 2 tablespoons smart butter 1 cup cooked whole grain fettuccine 2 cups diced, cooked turkey 1 cup turkey or chicken stock 1 (8 ounce) package fat free sour cream and onion dip 1⁄2 teaspoon onion salt 2 tablespoons grated Parmesan cheese Non-stick cooking spray
Directions:
Cook spinach according to package directions; drain. Stir in smart butter. Place noodles in a non-stick sprayed baking dish; top with spinach. Combine turkey, stock, onion dip and onion salt and spoon over spinach. Sprinkle with Parmesan. Bake, uncovered, at 325 degrees F for 25 minutes or until bubbly.
Turkey Green Bean Casserole
Ingredients:
1 bag of frozen green beans 6-8 oz. of cubed cooked turkey breast 1 can of organic cream of mushroom soup 2 cups Kraft all natural fat free cheese Salt and Pepper to taste
Directions:
Preheat oven to 350 degrees. Mix all ingredients into a casserole dish and bake for about 30 minutes or until completely hot. Makes one male serving and two female servings.
Being A Vegetarian During Thanksgiving
by Tread741
If you're hosting Thanksgiving at your house and are expecting vegetarian guests this year, don't worry about preparing one large meat eating meal, and another separate vegetarian meal. Most vegetarians do not require a 'meat equivalent' at Thanksgiving. Yes, traditionally Thanksgiving has largely about the food. But more importantly it's about family, togetherness, happiness and peace. And if this is your first Thanksgiving after transitioning to a vegetarian lifestyle, try some of these ideas to incorporate healthy food preparation into your meal that your vegetarian guests, and you as host, will be thankful for this Thanksgiving:
- Bake some stuffing outside of the turkey.
- Make a small portion of vegetarian gravy.
- Keep cooking utensils separate to prevent "cross-contamination" between meat foods and vegetarian foods.
- When recipes are adaptable, use substitutions like vegetarian broth, soy margarine (the formulations without whey are suitable for vegans), soy milk, and kosher marshmallows which are made without gelatin.
- Use vegetable oils instead of animal fats for frying, and vegetable shortening like Crisco for pie crust.
- Read ingredients lists carefully on pre-packaged foods, being aware of terms like gelatin, whey, and "natural flavors" that can be animal-derived.
- Prepare plenty of vegetable and fruit side dishes, but leave them plain.
- Offer plenty of breads, beverages, fresh fruits, and non-gelatin desserts, which are suitable without modification for most vegetarians.
- Invite your vegetarian guest to prepare a "Tofurky" or vegetarian 'turkey equivalent' entrée to share with you the rest of your guests, or if you're hosting Thanksgiving, prepare a small one. Your meat-eating guests might just be curious enough to want to try it!
- Ask your vegetarian guest for help, tips, or recipes that would complement their vegetarian choice. You may find that your guest offers to help out in the kitchen or bring a dish from home. Please don't take a dish from home as an insult to your cooking; take it as a desire to share traditions at Thanksgiving. Even meat-eating homes can benefit from a healthy, nutrient-dense vegetarian recipe idea any time of the year!
- Most importantly - make TONS of new, delicious (not overly cooked) vegetables that are perfectly in season like squashes, sweet potatoes, and green beans, etc.
If you're hosting Thanksgiving at your house and are expecting vegetarian guests this year, don't worry about preparing one large meat eating meal, and another separate vegetarian meal. Most vegetarians do not require a 'meat equivalent' at Thanksgiving. Yes, traditionally Thanksgiving has largely about the food. But more importantly it's about family, togetherness, happiness and peace. And if this is your first Thanksgiving after transitioning to a vegetarian lifestyle, try some of these ideas to incorporate healthy food preparation into your meal that your vegetarian guests, and you as host, will be thankful for this Thanksgiving:
- Bake some stuffing outside of the turkey.
- Make a small portion of vegetarian gravy.
- Keep cooking utensils separate to prevent "cross-contamination" between meat foods and vegetarian foods.
- When recipes are adaptable, use substitutions like vegetarian broth, soy margarine (the formulations without whey are suitable for vegans), soy milk, and kosher marshmallows which are made without gelatin.
- Use vegetable oils instead of animal fats for frying, and vegetable shortening like Crisco for pie crust.
- Read ingredients lists carefully on pre-packaged foods, being aware of terms like gelatin, whey, and "natural flavors" that can be animal-derived.
- Prepare plenty of vegetable and fruit side dishes, but leave them plain.
- Offer plenty of breads, beverages, fresh fruits, and non-gelatin desserts, which are suitable without modification for most vegetarians.
- Invite your vegetarian guest to prepare a "Tofurky" or vegetarian 'turkey equivalent' entrée to share with you the rest of your guests, or if you're hosting Thanksgiving, prepare a small one. Your meat-eating guests might just be curious enough to want to try it!
- Ask your vegetarian guest for help, tips, or recipes that would complement their vegetarian choice. You may find that your guest offers to help out in the kitchen or bring a dish from home. Please don't take a dish from home as an insult to your cooking; take it as a desire to share traditions at Thanksgiving. Even meat-eating homes can benefit from a healthy, nutrient-dense vegetarian recipe idea any time of the year!
- Most importantly - make TONS of new, delicious (not overly cooked) vegetables that are perfectly in season like squashes, sweet potatoes, and green beans, etc.
Heat Up Your Thanksgiving Dinner
by Jane Butel
Did you know that research reflects eating chiles at least 24 out of every 30 days really assists overall health and well-being. This research was conducted by Jin Y. Kang, MD of the National University of Singapore and reported in my book, "Real Women Eat Chiles".
A few assorted facts from his study reflects that ulcer-free patients ate 2.6 times more chile than those with ulcers. Those who got ulcers only ate chiles 8 times a month compared with those who them 24 times. Eating chiles also helps reduce hypertension, by increasing the pulse which helps stem off strokes and the ravishing effects of high blood pressure.
Increase your health happily, by adding chiles to your Thanksgiving dinner. Add green or red chile to the stuffing (or dressing), as well as to the gravy. Pure, ground red or green chiles are the easiest way to add them.
You can also add chiles to your side dishes or salads. Some ideas are powdered or crushed red chile is wonderful along with cinnamon or nutmeg with sweet potatoes. Crushed caribe chile is terrific on green vegetables, from green beans to Brussels sprouts to broccoli. You can also add lemon or lime juice or a special vinegar such as sherry or balsamic. Add chiles to spice walnuts, pecans or croutons for salad garnishes.
And believe it or not, chiles are great in desserts, from chocolate cake to pumpkin pie. So live it up--chiles lift your heart and your health!!
Here's some fun ideas for spicy appetizers. For a different taste and perfect timing for fall harvest, prepare Roasted Beets with Romesco sauce several days ahead of time and serve cold. Or try Grilled Serrano-Lime Shrimp which can be marinated a day or two ahead for last minute grilling or broiling. These recipes are from the new expanded revision of Chili Madness cookbook, published, October, 2008.
ROASTED BEETS WITH ROMESCO SAUCE
Beets are either loved or hated, and many people are in the latter camp. But I have won over dedicated beet haters by serving them this appetizer. You will be amazed at how terrific the roasted beets taste with this creamy, spicy, flavorful sauce. I sampled this dish first as a Spanish tapa, and I have been making it ever since. The sauce, by the way, can substitute for a remoulade sauce with seafood such as shrimp, crab, or crayfish, or with vegetables, such as steamed or boiled tiny new potatoes. When roasting, leave 3 inches of stem on the beets to prevent the juice from bleeding too much.
Yield: Serves 6
6 to 8 small fresh beets (about 1 bunch) 1 medium-size ripe tomato 2 large cloves garlic 5 blanched almonds 1 ½ Tablespoons red wine vinegar ¼ cup good-quality extra-virgin olive oil ½ corn tortilla (6-inch), torn into chunks 1 Tablespoon pure ground mild red chile Generous pinch of pequin quebrado Salt and freshly ground pepper
1.Prepare the beets: Preheat the oven to 350F. Wash and dry the beets, and trim the stems to 3 inches long (you can discard the leaves or reserve them for another use).
2.Place the beets on a baking sheet and transfer them to the oven. Roast the beets until their skins move slightly when touched with a spoon, about 30 minutes for small beets (less then 2 inches in diameter), up to 60 minutes for larger beets.
3.While the beats are roasting, prepare the romesco sauce: Rinse the tomato, remove the core, and cut a very shallow X into the bottom (this will allow you to remove the tomato's skin when it's cooked). Place the tomato, stem end up, the garlic, and the almonds on an ungreased baking sheet and place them in the oven. Roast in the oven along with the beets for about 15 minutes. Remove the garlic and almonds. Then continue to roast the tomato until it is soft, about 15 minutes more. Remove it from the oven. When the tomato and the garlic cloves are cool enough to handle, slip off the skins.
4.Let the beets cool until they're still warm but not hot to the touch. Then peel them by tugging at the skin with a sharp paring knife- the skin and stems should slip off. Any stubborn portions will need to be peeled with a knife. Dice the beets into ¾ -inch cubes.
5.Pour 1/3 cup water, the vinegar, and the oil into a blender. Add the roasted tomato, garlic, and almonds, followed by the tortilla chunks, ground chile, pequin quebrado, and salt and black pepper to taste. Process until smooth. Then Tast, and adjust the seasonings as needed. Transfer the sauce to a small serving bowl.
6.Center the bowl of sauce on a serving platter and surround it with the diced beets. Provide toothpicks for piercing the beets and dipping them into the sauce.
GRILLED SERRANO-LIME SHRIMP
These zesty shrimp are marinated in freshly squeezed lime juice, then amped up with hot Serrano chiles. They're excellent party fare and an elegant appetizer for an intimate dinner. You can double, triple or even quadruple the recipe as you with.
Yield: Serves 6
½ cup fresh lime juice 2 serrano chiles (or to taste), stemmed, seeded (if you wish to reduce the heat), and finely minced ½ teaspoon salt 2 cloves garlic, minced 24 medium-size shrimp, peeled and deveined 1 teaspoon crushed caribe chile or pequin quebrado, for garnish 1 small bunch fresh cilantro or Italian (flat-leaf) parsley, for garnish
1.Place the lime juice, serranos, salt, and garlic in a large nonreactive bowl and stir to combine. Blot the shrimp dry with paper towels and add them to the marinade. Marinate the shrimp, covered, in the refrigerator for at least 2 hours or up to a day.
2.Preheat the grill or broiler to medium-high heat.
3.Thread the shrimp onto metal skewers, 3 or 4 shrimp to a skewer, piercing the center of the shrimp and making sure each shrimp nests under the previous one and faces the same way. Make sure the shrimp aren't tightly squeezed together, as this will produce uneven cooking.
4.Grill the shrimp until they just turn pink, 2 to 3 minutes per side. (Be careful not to overcook them, or they will become tough and dry)
5.Transfer the shrimp, still on their skewers, to a serving platter. Sprinkle with the crushed caribe chile, then garnish with the cilantro sprigs. Serve warm.
Did you know that research reflects eating chiles at least 24 out of every 30 days really assists overall health and well-being. This research was conducted by Jin Y. Kang, MD of the National University of Singapore and reported in my book, "Real Women Eat Chiles".
A few assorted facts from his study reflects that ulcer-free patients ate 2.6 times more chile than those with ulcers. Those who got ulcers only ate chiles 8 times a month compared with those who them 24 times. Eating chiles also helps reduce hypertension, by increasing the pulse which helps stem off strokes and the ravishing effects of high blood pressure.
Increase your health happily, by adding chiles to your Thanksgiving dinner. Add green or red chile to the stuffing (or dressing), as well as to the gravy. Pure, ground red or green chiles are the easiest way to add them.
You can also add chiles to your side dishes or salads. Some ideas are powdered or crushed red chile is wonderful along with cinnamon or nutmeg with sweet potatoes. Crushed caribe chile is terrific on green vegetables, from green beans to Brussels sprouts to broccoli. You can also add lemon or lime juice or a special vinegar such as sherry or balsamic. Add chiles to spice walnuts, pecans or croutons for salad garnishes.
And believe it or not, chiles are great in desserts, from chocolate cake to pumpkin pie. So live it up--chiles lift your heart and your health!!
Here's some fun ideas for spicy appetizers. For a different taste and perfect timing for fall harvest, prepare Roasted Beets with Romesco sauce several days ahead of time and serve cold. Or try Grilled Serrano-Lime Shrimp which can be marinated a day or two ahead for last minute grilling or broiling. These recipes are from the new expanded revision of Chili Madness cookbook, published, October, 2008.
ROASTED BEETS WITH ROMESCO SAUCE
Beets are either loved or hated, and many people are in the latter camp. But I have won over dedicated beet haters by serving them this appetizer. You will be amazed at how terrific the roasted beets taste with this creamy, spicy, flavorful sauce. I sampled this dish first as a Spanish tapa, and I have been making it ever since. The sauce, by the way, can substitute for a remoulade sauce with seafood such as shrimp, crab, or crayfish, or with vegetables, such as steamed or boiled tiny new potatoes. When roasting, leave 3 inches of stem on the beets to prevent the juice from bleeding too much.
Yield: Serves 6
6 to 8 small fresh beets (about 1 bunch) 1 medium-size ripe tomato 2 large cloves garlic 5 blanched almonds 1 ½ Tablespoons red wine vinegar ¼ cup good-quality extra-virgin olive oil ½ corn tortilla (6-inch), torn into chunks 1 Tablespoon pure ground mild red chile Generous pinch of pequin quebrado Salt and freshly ground pepper
1.Prepare the beets: Preheat the oven to 350F. Wash and dry the beets, and trim the stems to 3 inches long (you can discard the leaves or reserve them for another use).
2.Place the beets on a baking sheet and transfer them to the oven. Roast the beets until their skins move slightly when touched with a spoon, about 30 minutes for small beets (less then 2 inches in diameter), up to 60 minutes for larger beets.
3.While the beats are roasting, prepare the romesco sauce: Rinse the tomato, remove the core, and cut a very shallow X into the bottom (this will allow you to remove the tomato's skin when it's cooked). Place the tomato, stem end up, the garlic, and the almonds on an ungreased baking sheet and place them in the oven. Roast in the oven along with the beets for about 15 minutes. Remove the garlic and almonds. Then continue to roast the tomato until it is soft, about 15 minutes more. Remove it from the oven. When the tomato and the garlic cloves are cool enough to handle, slip off the skins.
4.Let the beets cool until they're still warm but not hot to the touch. Then peel them by tugging at the skin with a sharp paring knife- the skin and stems should slip off. Any stubborn portions will need to be peeled with a knife. Dice the beets into ¾ -inch cubes.
5.Pour 1/3 cup water, the vinegar, and the oil into a blender. Add the roasted tomato, garlic, and almonds, followed by the tortilla chunks, ground chile, pequin quebrado, and salt and black pepper to taste. Process until smooth. Then Tast, and adjust the seasonings as needed. Transfer the sauce to a small serving bowl.
6.Center the bowl of sauce on a serving platter and surround it with the diced beets. Provide toothpicks for piercing the beets and dipping them into the sauce.
GRILLED SERRANO-LIME SHRIMP
These zesty shrimp are marinated in freshly squeezed lime juice, then amped up with hot Serrano chiles. They're excellent party fare and an elegant appetizer for an intimate dinner. You can double, triple or even quadruple the recipe as you with.
Yield: Serves 6
½ cup fresh lime juice 2 serrano chiles (or to taste), stemmed, seeded (if you wish to reduce the heat), and finely minced ½ teaspoon salt 2 cloves garlic, minced 24 medium-size shrimp, peeled and deveined 1 teaspoon crushed caribe chile or pequin quebrado, for garnish 1 small bunch fresh cilantro or Italian (flat-leaf) parsley, for garnish
1.Place the lime juice, serranos, salt, and garlic in a large nonreactive bowl and stir to combine. Blot the shrimp dry with paper towels and add them to the marinade. Marinate the shrimp, covered, in the refrigerator for at least 2 hours or up to a day.
2.Preheat the grill or broiler to medium-high heat.
3.Thread the shrimp onto metal skewers, 3 or 4 shrimp to a skewer, piercing the center of the shrimp and making sure each shrimp nests under the previous one and faces the same way. Make sure the shrimp aren't tightly squeezed together, as this will produce uneven cooking.
4.Grill the shrimp until they just turn pink, 2 to 3 minutes per side. (Be careful not to overcook them, or they will become tough and dry)
5.Transfer the shrimp, still on their skewers, to a serving platter. Sprinkle with the crushed caribe chile, then garnish with the cilantro sprigs. Serve warm.
Useful Information About Thanksgiving And The Recipes
by Delmondo Sorell
Thanksgiving is an American national holiday that is celebrated every year on the fourth Thursday of November. It is a special time to come together with family and friends. Thanksgiving is an opportunity to appreciate the good things that have been bestowed on us by god. It enables us to look into the past and feel happy for the celebration to this day. Thanksgiving day a special occasion to show your gratitude towards others is not left behind. It is a memorable way to mark the joy of family and friends and became an official holiday in 1863 by a proclamation given by President Abraham Lincoln.
Thanksgiving dinner brings up memories and images of a beautiful table surrounded by a large and loving family. The recipes are like heirlooms; passed down from generation to generation, they are reminders of who we are and where we came from. The dinner doesn't have to be hard on you and your family. What better way to celebrate the blessings of life than to celebrate it in your home. You can host a glowing, fun-filled, fantastic food laden dinner without going crazy. Hosting Thanksgiving dinner, even for small groups, can seem overwhelming. It doesn't have to be, and it needn't require the skill of a five star chef or a decorating diva. The most important thing to remember at it is love and gratitude, and that doesn't need weeks of stressful slaving to communicate. Nothing creates memories of home like than the smell of breads and muffins wafting through the house.
Thanksgiving meal preparation has become easier with precooked turkeys, frozen bread rolls, take and bake pies, and warm and serve side dishes. The side dishes are just as important as the turkey. Recipes enhance the taste of the thanksgiving celebrations. Thanksgiving recipes are among the best because there is so much opportunity for variety among the different recipes. The Recipes generally include such delicacies as turkey, dressing, cranberry dishes, apple pie and green bean casserole.
Thanksgiving Activities Gather the family for fun and focus on the best part of the holiday. Dessert is the happy ending of one of the best meals of the year. Recipes From turkey to desserts, these are the recipes you'll want to serve every year. This is one of the best holidays to try new recipes or make traditional favourites that have pleased generations of families. For the perfect ending to your dinner, browse the dessert recipes for tried and true favourites like apple and pumpkin pie, or decadent recipes like Honey Baked Apples for a differently delicious dessert offering. We hope you enjoy the recipes in our collection. Above all, have a safe and wonderful Thanksgiving and enjoy every moment with family and friends! Thanksgiving turkey recipes:
Thanksgiving turkey doesn't have to be bland and boring. With the right combination of spices and cooking techniques, you can have a flavourful turkey everyone will love.
Ingredients: 1 Package Neck, heart, gizzard from turkey giblets 1 Medium carrot thickly sliced 1 Medium onion thickly sliced 1 Medium celery rib thickly sliced 1/2 Teaspoon salt 1 turkey liver 3 Tablespoons fat from poultry drippings 3 Tablespoons all-purpose flour 1/2 Teaspoon salt
Instructions:
In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.
Thanksgiving is an American national holiday that is celebrated every year on the fourth Thursday of November. It is a special time to come together with family and friends. Thanksgiving is an opportunity to appreciate the good things that have been bestowed on us by god. It enables us to look into the past and feel happy for the celebration to this day. Thanksgiving day a special occasion to show your gratitude towards others is not left behind. It is a memorable way to mark the joy of family and friends and became an official holiday in 1863 by a proclamation given by President Abraham Lincoln.
Thanksgiving dinner brings up memories and images of a beautiful table surrounded by a large and loving family. The recipes are like heirlooms; passed down from generation to generation, they are reminders of who we are and where we came from. The dinner doesn't have to be hard on you and your family. What better way to celebrate the blessings of life than to celebrate it in your home. You can host a glowing, fun-filled, fantastic food laden dinner without going crazy. Hosting Thanksgiving dinner, even for small groups, can seem overwhelming. It doesn't have to be, and it needn't require the skill of a five star chef or a decorating diva. The most important thing to remember at it is love and gratitude, and that doesn't need weeks of stressful slaving to communicate. Nothing creates memories of home like than the smell of breads and muffins wafting through the house.
Thanksgiving meal preparation has become easier with precooked turkeys, frozen bread rolls, take and bake pies, and warm and serve side dishes. The side dishes are just as important as the turkey. Recipes enhance the taste of the thanksgiving celebrations. Thanksgiving recipes are among the best because there is so much opportunity for variety among the different recipes. The Recipes generally include such delicacies as turkey, dressing, cranberry dishes, apple pie and green bean casserole.
Thanksgiving Activities Gather the family for fun and focus on the best part of the holiday. Dessert is the happy ending of one of the best meals of the year. Recipes From turkey to desserts, these are the recipes you'll want to serve every year. This is one of the best holidays to try new recipes or make traditional favourites that have pleased generations of families. For the perfect ending to your dinner, browse the dessert recipes for tried and true favourites like apple and pumpkin pie, or decadent recipes like Honey Baked Apples for a differently delicious dessert offering. We hope you enjoy the recipes in our collection. Above all, have a safe and wonderful Thanksgiving and enjoy every moment with family and friends! Thanksgiving turkey recipes:
Thanksgiving turkey doesn't have to be bland and boring. With the right combination of spices and cooking techniques, you can have a flavourful turkey everyone will love.
Ingredients: 1 Package Neck, heart, gizzard from turkey giblets 1 Medium carrot thickly sliced 1 Medium onion thickly sliced 1 Medium celery rib thickly sliced 1/2 Teaspoon salt 1 turkey liver 3 Tablespoons fat from poultry drippings 3 Tablespoons all-purpose flour 1/2 Teaspoon salt
Instructions:
In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.
Monday, March 2, 2009
Frugal and Easy Thanksgiving Recipes
by: Cyndi Roberts
Here it is - that time of year when everyone's thoughts turn to food! I'm thankful that at our house, we have plenty of food, but sometimes I am not so grateful that I am the one who usually gets to cook it!
So I am always on the lookout for simple, tasty recipes that are also easy on the budget. Here are a few of my family's favorites:
Corn-Rice Casserole
* 1 1/2 cups minute rice (uncooked)
* 2 cans cream-style corn
* 1 small onion, chopped
* 1 medium green pepper, chopped
* 1/2 cup butter or margarine
* 8 oz. jar Cheez Whiz
Melt butter in large saucepan and add onion and green pepper. Cook until tender. Add other ingredients and cook on low for about 5 minutes, stirring often.
Pour into greased 2-quart baking dish and bake at 350 degrees until bubbly.
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Sweet Potato Casserole
* 2 16-oz. cans sweet potatoes
* 1/4 cup butter
* 3/4 cup sugar
* 1/2 tsp. salt
* 2 eggs
* 1/2 cup milk
* 1 tsp. vanilla
Topping:
* 1 cup brown sugar
* 1/4 cup butter
* 2 tsp. cinnamon
* 1/4 cup flour
Drain sweet potatoes and mash. Add other ingredients and mix well. Pour into ungreased 9" square baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.
Tip: You can make this the day before. Just refrigerate till you are ready to bake.
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This one is perfect for supper the night before Thanksgiving.
Harvest Time Soup
* 1 1/2 cups water
* 1 cup cubed potatoes
* 1/2 cup chopped carrots
* 1/2 cup chopped celery
* 3/4 lb. process cheese spread, cubed
* 1 cup ham, cubed
Bring water, potatoes, carrots and celery to a boil. Reduce heat and simmer till vegetables are tender.
Add cheese and ham; cook, stirring till cheese is melted.
This makes about 4 servings, but it could easily be cut in half or doubled.
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Samuel Adams, father of the American Revolution:
"It is therefore recommended ... to set apart Thursday the eighteenth day of December next, for solemn thanksgiving and praise, that with one heart and one voice the good people may express the grateful feelings of their hearts and consecrate themselves to the service of their divine benefactor ..."—November 1, 1777
(adopted by the 13 states as the first official Thanksgiving Proclamation)
Here it is - that time of year when everyone's thoughts turn to food! I'm thankful that at our house, we have plenty of food, but sometimes I am not so grateful that I am the one who usually gets to cook it!
So I am always on the lookout for simple, tasty recipes that are also easy on the budget. Here are a few of my family's favorites:
Corn-Rice Casserole
* 1 1/2 cups minute rice (uncooked)
* 2 cans cream-style corn
* 1 small onion, chopped
* 1 medium green pepper, chopped
* 1/2 cup butter or margarine
* 8 oz. jar Cheez Whiz
Melt butter in large saucepan and add onion and green pepper. Cook until tender. Add other ingredients and cook on low for about 5 minutes, stirring often.
Pour into greased 2-quart baking dish and bake at 350 degrees until bubbly.
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Sweet Potato Casserole
* 2 16-oz. cans sweet potatoes
* 1/4 cup butter
* 3/4 cup sugar
* 1/2 tsp. salt
* 2 eggs
* 1/2 cup milk
* 1 tsp. vanilla
Topping:
* 1 cup brown sugar
* 1/4 cup butter
* 2 tsp. cinnamon
* 1/4 cup flour
Drain sweet potatoes and mash. Add other ingredients and mix well. Pour into ungreased 9" square baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.
Tip: You can make this the day before. Just refrigerate till you are ready to bake.
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This one is perfect for supper the night before Thanksgiving.
Harvest Time Soup
* 1 1/2 cups water
* 1 cup cubed potatoes
* 1/2 cup chopped carrots
* 1/2 cup chopped celery
* 3/4 lb. process cheese spread, cubed
* 1 cup ham, cubed
Bring water, potatoes, carrots and celery to a boil. Reduce heat and simmer till vegetables are tender.
Add cheese and ham; cook, stirring till cheese is melted.
This makes about 4 servings, but it could easily be cut in half or doubled.
= = = = = = = = = = = = = =
Samuel Adams, father of the American Revolution:
"It is therefore recommended ... to set apart Thursday the eighteenth day of December next, for solemn thanksgiving and praise, that with one heart and one voice the good people may express the grateful feelings of their hearts and consecrate themselves to the service of their divine benefactor ..."—November 1, 1777
(adopted by the 13 states as the first official Thanksgiving Proclamation)
Thanksgiving Recipes: Brining Your Turkey For The Juiciest, Tastiest Turkey, You'll Ever Eat..
by: Allison Twitt
Why brine?
Brining benefits are numerous.
Basically, when meat is soaked in a salt and/or sugar solution, some of the liquid will go through the cell walls into the cells.
This is referred to as brining meat, and brining makes turkey meat juicier by increasing the amount of liquid inside the meat walls.
The added bonus is with the addition of salt, and sometimes sugar, and peppercorns to the water, the turkey also is seasoned perfectly without the need for additional seasoning before or after roasting.
Brining keeps the turkey breast meat moist, even if it overcooks by 10 degrees or so. As the meat absorbs some of the water during the process, and as water is a heat conductor, this also expedites cooking time.
In fact, I’ve found that a brined bird cooks faster than an unbrined bird by about 30 minutes.
I also brine a turkey or turkey breast not only for the taste and juiciness, but also for the do-ahead convenience. Wouldn’t you love to bring a succulent, juicy, perfectly browned turkey to the table this Thanksgiving? Here’s how.
Brine Roasted Turkey
* 2 Gallons COLD Water
* 2 Cups Kosher Salt (read notes below)
* 2 Tabs. Whole Peppercorns, coarsely cracked (optional)
* (2 Cups Brown Sugar – see below – also optional)
* 1 Turkey, fresh or thawed frozen, 12-18 lbs.
* Medium Onions, cut into chunks
* Carrots, scraped, cut into chunks
* Celery Ribs, cut into chunks
* Sprigs of Fresh Thyme
* Sprigs of Fresh Rosemary
* Leaves of Fresh Sage or Sprigs of Fresh Oregano
* Approx. 6 Tab. Extra Virgin Olive Oil or unsalted Butter (see below)
Brine Your Turkey:
The Turkey:
You can successfully brine any fresh turkey or thawed frozen turkey with the EXCEPTIONS of Kosher Turkeys, which have already been salted, and any turkey that is self-basting or pre-basted – these turkeys have already been injected with salty broth and sometimes fat.
( Jungle Jim’s has an abundance of fresh turkeys – if you have not roasted a fresh turkey, please treat yourself to one this year!).
Turkey Prep:
The day before roasting (and you don’t have to fool with the raw turkey on Thanksgiving Day – convenience), take fresh or a thawed frozen turkey out of its wrapping.
Remove giblets, neck, and tailpiece from the bird and rinse thoroughly inside and out under cold running water.
(You can make a stock with the giblets for turkey gravy ahead of time if you wish.)
Safety always: Wash hands, work surfaces, and utensils touched by raw poultry with hot soapy water.
Seasoning:
I prefer Kosher Salt to table salt in brining because of its texture and taste.
If you insist on using table salt, use half as much. I also like to add 2 tablespoons of Whole Peppercorns, coarsely cracked, for flavor.
Sometimes, I also add brown sugar to round out the flavor.
If using the brown sugar, add 2 cups of brown sugar and 2 cups of Kosher Salt to 4 Cups of water and then cook over medium heat until the sugar and salt dissolves – you must cool the mixture before adding to the two gallons of cold water to brine the turkey.
Otherwise, simply add the 2 Cups of Kosher Salt and peppercorns to the 2 gallons of COLD water and stir until salt dissolves.
Container:
You can brine in a extra large stock pot or you can line a clean bucket with a clean kitchen garbage bag and use that to brine your turkey in.
If you do not have room in your refrigerator, you can brine the turkey in a clean container with the cold water and a weighted lid in a cool garage or basement or chest that will remain 40 degrees or colder the entire time of the brining.
Timing:
If you are going to brine your turkey 8-15 hours or overnight, use the recipe above for 2 cups of Kosher Salt to the 2 gallons of cold water.
If you are going to brine your turkey for only 4-6 hours, then use 4 Cups of Kosher Salt to the 2 Gallons of Cold Water.
Dissolve 2 Cups of Kosher Salt in 2 gallons of COLD water in a large stockpot or line a clean bucket with a large kitchen garbage bag and pour the water into that.
Add the cracked peppercorns. Then, add turkey to the saltwater and refrigerate 4-8 hours or overnight.
If you do not have room in your refrigerator to brine the turkey, you can put the turkey with a weighted lid on it in a cool basement or garage or ice chest that is 40 degrees or colder.
Air-Drying For A Crisp Skin:
The night before roasting, remove the turkey from the brine. Discard the brine.
Rinse the turkey thoroughly inside and out under cold running water and pat dry inside and out with paper towels.
Place turkey, breast side up, on a flat wire rack set over a rimmed baking sheet or pan and refrigerate, uncovered, 8 to 24 hours. In test kitchens, it was discovered that allowing the turkey to sit uncovered in the refrigerator overnight before roasting produced a roasted bird with a crackling, crisp, brown skin.
Apparently, the residual moisture left in the skin from brining has an opportunity to evaporate during the overnight rest in the refrigerator.
The skin now crisped in the oven instead of steaming from the excess moisture.
An added benefit is that now you do not need to pat the skin dry before brushing with oil or butter at the time of roasting.
If you do not want to air-dry overnight, simply remove the turkey from the brine and discard the brine.
Rinse the turkey thoroughly inside and out under cold running water and pat dry inside and out with paper towels.
Roasting:
Place your oven rack in the lowest position. This allows for even, allover browning and keeps breast away for hot spots near top of oven.
Preheat oven to 350 degrees.
Toss one third of the onions, carrots, and celery with a sprig of each fresh herb and one tablespoon of melted butter in a medium bowl – fill the turkey cavity with the vegetable mixture.
You do not need to salt and pepper your turkey as it has been seasoned by brining.
Tuck wings behind back. Using kitchen twine or 100% cotton string, tile the legs LOOSELY at the ankles. Tying them too tightly can prevent the thighs from cooking evenly.
Set a roasting v-rack in a roasting pan with low sides.
Spray rack with vegetable cooking spray.
(A roasting rack keeps the bird steady and elevated so air flows underneath the bird for more even cooking. Some racks come with handles that make it easy to lift out of the pan.)
Scatter remaining vegetables and herbs in the roasting pan and pour one cup of water over the vegetables.
(Periodically during roasting time, make sure that the water doesn’t completely evaporate, adding water ½ cup at a time, so you don’t burn your vegetables and drippings you’ll be using for flavoring in the gravy.)
Brush or rub the turkey skin with melted butter or extra virgin olive oil.
Find more recipes like this one at;
http://www.myfreecookbooks.com
Why brine?
Brining benefits are numerous.
Basically, when meat is soaked in a salt and/or sugar solution, some of the liquid will go through the cell walls into the cells.
This is referred to as brining meat, and brining makes turkey meat juicier by increasing the amount of liquid inside the meat walls.
The added bonus is with the addition of salt, and sometimes sugar, and peppercorns to the water, the turkey also is seasoned perfectly without the need for additional seasoning before or after roasting.
Brining keeps the turkey breast meat moist, even if it overcooks by 10 degrees or so. As the meat absorbs some of the water during the process, and as water is a heat conductor, this also expedites cooking time.
In fact, I’ve found that a brined bird cooks faster than an unbrined bird by about 30 minutes.
I also brine a turkey or turkey breast not only for the taste and juiciness, but also for the do-ahead convenience. Wouldn’t you love to bring a succulent, juicy, perfectly browned turkey to the table this Thanksgiving? Here’s how.
Brine Roasted Turkey
* 2 Gallons COLD Water
* 2 Cups Kosher Salt (read notes below)
* 2 Tabs. Whole Peppercorns, coarsely cracked (optional)
* (2 Cups Brown Sugar – see below – also optional)
* 1 Turkey, fresh or thawed frozen, 12-18 lbs.
* Medium Onions, cut into chunks
* Carrots, scraped, cut into chunks
* Celery Ribs, cut into chunks
* Sprigs of Fresh Thyme
* Sprigs of Fresh Rosemary
* Leaves of Fresh Sage or Sprigs of Fresh Oregano
* Approx. 6 Tab. Extra Virgin Olive Oil or unsalted Butter (see below)
Brine Your Turkey:
The Turkey:
You can successfully brine any fresh turkey or thawed frozen turkey with the EXCEPTIONS of Kosher Turkeys, which have already been salted, and any turkey that is self-basting or pre-basted – these turkeys have already been injected with salty broth and sometimes fat.
( Jungle Jim’s has an abundance of fresh turkeys – if you have not roasted a fresh turkey, please treat yourself to one this year!).
Turkey Prep:
The day before roasting (and you don’t have to fool with the raw turkey on Thanksgiving Day – convenience), take fresh or a thawed frozen turkey out of its wrapping.
Remove giblets, neck, and tailpiece from the bird and rinse thoroughly inside and out under cold running water.
(You can make a stock with the giblets for turkey gravy ahead of time if you wish.)
Safety always: Wash hands, work surfaces, and utensils touched by raw poultry with hot soapy water.
Seasoning:
I prefer Kosher Salt to table salt in brining because of its texture and taste.
If you insist on using table salt, use half as much. I also like to add 2 tablespoons of Whole Peppercorns, coarsely cracked, for flavor.
Sometimes, I also add brown sugar to round out the flavor.
If using the brown sugar, add 2 cups of brown sugar and 2 cups of Kosher Salt to 4 Cups of water and then cook over medium heat until the sugar and salt dissolves – you must cool the mixture before adding to the two gallons of cold water to brine the turkey.
Otherwise, simply add the 2 Cups of Kosher Salt and peppercorns to the 2 gallons of COLD water and stir until salt dissolves.
Container:
You can brine in a extra large stock pot or you can line a clean bucket with a clean kitchen garbage bag and use that to brine your turkey in.
If you do not have room in your refrigerator, you can brine the turkey in a clean container with the cold water and a weighted lid in a cool garage or basement or chest that will remain 40 degrees or colder the entire time of the brining.
Timing:
If you are going to brine your turkey 8-15 hours or overnight, use the recipe above for 2 cups of Kosher Salt to the 2 gallons of cold water.
If you are going to brine your turkey for only 4-6 hours, then use 4 Cups of Kosher Salt to the 2 Gallons of Cold Water.
Dissolve 2 Cups of Kosher Salt in 2 gallons of COLD water in a large stockpot or line a clean bucket with a large kitchen garbage bag and pour the water into that.
Add the cracked peppercorns. Then, add turkey to the saltwater and refrigerate 4-8 hours or overnight.
If you do not have room in your refrigerator to brine the turkey, you can put the turkey with a weighted lid on it in a cool basement or garage or ice chest that is 40 degrees or colder.
Air-Drying For A Crisp Skin:
The night before roasting, remove the turkey from the brine. Discard the brine.
Rinse the turkey thoroughly inside and out under cold running water and pat dry inside and out with paper towels.
Place turkey, breast side up, on a flat wire rack set over a rimmed baking sheet or pan and refrigerate, uncovered, 8 to 24 hours. In test kitchens, it was discovered that allowing the turkey to sit uncovered in the refrigerator overnight before roasting produced a roasted bird with a crackling, crisp, brown skin.
Apparently, the residual moisture left in the skin from brining has an opportunity to evaporate during the overnight rest in the refrigerator.
The skin now crisped in the oven instead of steaming from the excess moisture.
An added benefit is that now you do not need to pat the skin dry before brushing with oil or butter at the time of roasting.
If you do not want to air-dry overnight, simply remove the turkey from the brine and discard the brine.
Rinse the turkey thoroughly inside and out under cold running water and pat dry inside and out with paper towels.
Roasting:
Place your oven rack in the lowest position. This allows for even, allover browning and keeps breast away for hot spots near top of oven.
Preheat oven to 350 degrees.
Toss one third of the onions, carrots, and celery with a sprig of each fresh herb and one tablespoon of melted butter in a medium bowl – fill the turkey cavity with the vegetable mixture.
You do not need to salt and pepper your turkey as it has been seasoned by brining.
Tuck wings behind back. Using kitchen twine or 100% cotton string, tile the legs LOOSELY at the ankles. Tying them too tightly can prevent the thighs from cooking evenly.
Set a roasting v-rack in a roasting pan with low sides.
Spray rack with vegetable cooking spray.
(A roasting rack keeps the bird steady and elevated so air flows underneath the bird for more even cooking. Some racks come with handles that make it easy to lift out of the pan.)
Scatter remaining vegetables and herbs in the roasting pan and pour one cup of water over the vegetables.
(Periodically during roasting time, make sure that the water doesn’t completely evaporate, adding water ½ cup at a time, so you don’t burn your vegetables and drippings you’ll be using for flavoring in the gravy.)
Brush or rub the turkey skin with melted butter or extra virgin olive oil.
Find more recipes like this one at;
http://www.myfreecookbooks.com
Top 10 Holiday Turkey Recipes for Your Thanksgiving Dinner
by: Nicole Anderson
The holidays always mean family and FOOD! The turkey recipe is key to a good meal. Here are 10 of the top turkey recipes for your holiday meal. These recipes range from traditional to unique and there is even a beginner turkey recipe!
Recipe #1
Traditional Oven Turkey
Kraft Foods© Recipe
1 frozen turkey (12 lb.), thawed
3 Tbsp. oil
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary
3 cups water
Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.
PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.
RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.
GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.
For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.
Recipe #2
Turducken
Foster Farms© Recipe
This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.
INGREDIENTS
3 pounds Foster Farms Whole Young Chicken
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
16 pounds Foster Farms Fresh Whole Turkey, boned
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Recipe #3
Holiday Champagne Turkey
Foster Farms© Recipe
Summary
A bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag.
INGREDIENTS
1 (12 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Recipe #4
Perfect Turkey
Summary
This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!
INGREDIENTS
1 (18 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
DIRECTIONS
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Recipe #5
Latino Lime Glazed Turkey with Chipotle Gravy
Recipe by: Chef/GM Chris Ottens of Novell, a Bon Appetit Management Co.
Citrus Glaze
3/4 Cup unsalted butter
1/2 Cup honey
4 Tablespoons orange zest
4 Tablespoons lime zest
2 Tablespoons fresh thyme, chopped
4 Teaspoons canned chipotle chilies, chopped
1 Tablespoon ground cumin
1 Teaspoon salt
Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt.
Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.
Vegetables
2 Tablespoons unsalted butter
4-1/2 Cups chopped sweet onions
1 Packet giblets (turkey neck, gizzard and heart)
2 Cups coarsely chopped peeled carrots
2 Cups coarsely chopped celery (with leaves)
1-1/2 Cups chopped plum tomatoes
Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts.
Saute until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.
Glazed Turkey
22 to 24-pound WHOLE TURKEY, fresh or frozen (thawed)
9 Cups TURKEY STOCK
Set a small rack in a large shallow roasting pan and place cooked vegetables with turkey parts around rack.
Blot turkey dry with paper towels. At the neck end, gently loosen skin from the turkey breast without totally detaching the skin. Rub 1/2-cup citrus glaze under skin. Replace the skin.
Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. Reserve any remaining glaze. Sprinkle turkey with salt and pepper.
Loosely tent the turkey and roast turkey in a preheated 400 degree F oven for 30 minutes.
Add 1-cup poultry broth to pan and reduce oven temperature to 350 degrees F.
Secure foil snugly around turkey and continue to roast for 1-1/4 hours. The foil will prevent the honey-coated turkey from excessive browning.
Add 1-cup poultry broth to pan every 30 minutes until turkey reaches an internal temperature of 180 degrees F in the thigh. Remove the foil during the last 15-20 minutes to brown the turkey.
Remove turkey from the oven and allow it to stand for 20 minutes before carving.
Chipotle Gravy
1/2 Cup flour
1 Cup TURKEY STOCK
Strain pan drippings, pressing vegetables to extract liquid. Discard solids in strainer.
Spoon fat from top of juices and discard fat. Add enough broth to pan juices to equal 6 cups.
Stir reserved 1/2-cup citrus glaze in heavy large saucepan over medium heat until melted.
Gradually add flour and whisk 1 minute, allowing flour to slightly brown. Gradually whisk in pan juices. Bring to gentle boil, whisking until smooth.
Reduce heat to medium; simmer until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper.
Recipe #6
Holiday Turkey with Sage and Sherried Cider Gravy
Recipe provided by Volk Enterprises, Inc.
Ingredients
2 12-Pound WHOLE TURKEYS, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
1 Large lemon, cut in quarters
14 Large fresh sage leaves
4 Slices multi-grain bread
1 Large Granny Smith apple, wedged
1 Large sweet onion, wedged
1 Cup unsalted butter, softened
1 Pint water
1 Pint dry sherry
1 Pint sparkling apple cider
2/3 Cup flour
1++ Quart TURKEY BROTH As needed assorted fresh sage leaves Roasted Turkeys
1. Preheat oven to 425 degrees F.
2. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper.
3. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer.
4. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys.
5. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans.
6. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh.
7. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil.
Sherried Cider Gravy
1. Skim fat from pan juices, reserving 1/2 cup fat.
2. On range top, deglaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider.
3. Bring sherry mixture to a boil and remove pan from heat.
4. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes.
5. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes.
6. Whisk in additional stock to thin gravy if desired.
7. Season gravy with salt and pepper.
8. Discard the cavity ingredients before serving. Garnish turkey with sage.
9. NOTE: Provides 32-34 servings at 6 ounces per portion.
Recipe #7
CAJUN DEEP-FRIED WILD TURKEY
Recipe from John Maynard (Courtesy of NWTF)
1 (10-15 lb.) unstuffed turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.
Recipe #8
Honey Smoked Turkey
Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!
INGREDIENTS
1 (12 pound) Fresh Whole Turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 (12 ounce) jar honey
1/2 pound mesquite wood chips
DIRECTIONS
1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.
Recipe # 9
Maple Roast Turkey and Gravy
A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.
INGREDIENTS
Turkey
14 pounds Fresh Whole Turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
Maple Butter Mixutre
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
alt and ground black pepper to taste
Gravy
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
DIRECTIONS
1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Recipe #10
Easy Beginner's Turkey with Stuffing
This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.
INGREDIENTS
12 pounds Fresh Whole Turkey
2 tablespoons vegetable oil
Stuffing Mix
1 (6 ounce) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
1/4 cup chopped onion
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
2. Prepare stuffing according to package directions. Mix in water.
3. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
4. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.
The holidays always mean family and FOOD! The turkey recipe is key to a good meal. Here are 10 of the top turkey recipes for your holiday meal. These recipes range from traditional to unique and there is even a beginner turkey recipe!
Recipe #1
Traditional Oven Turkey
Kraft Foods© Recipe
1 frozen turkey (12 lb.), thawed
3 Tbsp. oil
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary
3 cups water
Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.
PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.
RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.
GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.
For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.
Recipe #2
Turducken
Foster Farms© Recipe
This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.
INGREDIENTS
3 pounds Foster Farms Whole Young Chicken
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
16 pounds Foster Farms Fresh Whole Turkey, boned
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Recipe #3
Holiday Champagne Turkey
Foster Farms© Recipe
Summary
A bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag.
INGREDIENTS
1 (12 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Recipe #4
Perfect Turkey
Summary
This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!
INGREDIENTS
1 (18 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
DIRECTIONS
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Recipe #5
Latino Lime Glazed Turkey with Chipotle Gravy
Recipe by: Chef/GM Chris Ottens of Novell, a Bon Appetit Management Co.
Citrus Glaze
3/4 Cup unsalted butter
1/2 Cup honey
4 Tablespoons orange zest
4 Tablespoons lime zest
2 Tablespoons fresh thyme, chopped
4 Teaspoons canned chipotle chilies, chopped
1 Tablespoon ground cumin
1 Teaspoon salt
Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt.
Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.
Vegetables
2 Tablespoons unsalted butter
4-1/2 Cups chopped sweet onions
1 Packet giblets (turkey neck, gizzard and heart)
2 Cups coarsely chopped peeled carrots
2 Cups coarsely chopped celery (with leaves)
1-1/2 Cups chopped plum tomatoes
Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts.
Saute until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.
Glazed Turkey
22 to 24-pound WHOLE TURKEY, fresh or frozen (thawed)
9 Cups TURKEY STOCK
Set a small rack in a large shallow roasting pan and place cooked vegetables with turkey parts around rack.
Blot turkey dry with paper towels. At the neck end, gently loosen skin from the turkey breast without totally detaching the skin. Rub 1/2-cup citrus glaze under skin. Replace the skin.
Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. Reserve any remaining glaze. Sprinkle turkey with salt and pepper.
Loosely tent the turkey and roast turkey in a preheated 400 degree F oven for 30 minutes.
Add 1-cup poultry broth to pan and reduce oven temperature to 350 degrees F.
Secure foil snugly around turkey and continue to roast for 1-1/4 hours. The foil will prevent the honey-coated turkey from excessive browning.
Add 1-cup poultry broth to pan every 30 minutes until turkey reaches an internal temperature of 180 degrees F in the thigh. Remove the foil during the last 15-20 minutes to brown the turkey.
Remove turkey from the oven and allow it to stand for 20 minutes before carving.
Chipotle Gravy
1/2 Cup flour
1 Cup TURKEY STOCK
Strain pan drippings, pressing vegetables to extract liquid. Discard solids in strainer.
Spoon fat from top of juices and discard fat. Add enough broth to pan juices to equal 6 cups.
Stir reserved 1/2-cup citrus glaze in heavy large saucepan over medium heat until melted.
Gradually add flour and whisk 1 minute, allowing flour to slightly brown. Gradually whisk in pan juices. Bring to gentle boil, whisking until smooth.
Reduce heat to medium; simmer until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper.
Recipe #6
Holiday Turkey with Sage and Sherried Cider Gravy
Recipe provided by Volk Enterprises, Inc.
Ingredients
2 12-Pound WHOLE TURKEYS, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
1 Large lemon, cut in quarters
14 Large fresh sage leaves
4 Slices multi-grain bread
1 Large Granny Smith apple, wedged
1 Large sweet onion, wedged
1 Cup unsalted butter, softened
1 Pint water
1 Pint dry sherry
1 Pint sparkling apple cider
2/3 Cup flour
1++ Quart TURKEY BROTH As needed assorted fresh sage leaves Roasted Turkeys
1. Preheat oven to 425 degrees F.
2. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper.
3. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer.
4. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys.
5. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans.
6. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh.
7. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil.
Sherried Cider Gravy
1. Skim fat from pan juices, reserving 1/2 cup fat.
2. On range top, deglaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider.
3. Bring sherry mixture to a boil and remove pan from heat.
4. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes.
5. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes.
6. Whisk in additional stock to thin gravy if desired.
7. Season gravy with salt and pepper.
8. Discard the cavity ingredients before serving. Garnish turkey with sage.
9. NOTE: Provides 32-34 servings at 6 ounces per portion.
Recipe #7
CAJUN DEEP-FRIED WILD TURKEY
Recipe from John Maynard (Courtesy of NWTF)
1 (10-15 lb.) unstuffed turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.
Recipe #8
Honey Smoked Turkey
Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!
INGREDIENTS
1 (12 pound) Fresh Whole Turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 (12 ounce) jar honey
1/2 pound mesquite wood chips
DIRECTIONS
1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.
Recipe # 9
Maple Roast Turkey and Gravy
A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.
INGREDIENTS
Turkey
14 pounds Fresh Whole Turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
Maple Butter Mixutre
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
alt and ground black pepper to taste
Gravy
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
DIRECTIONS
1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Recipe #10
Easy Beginner's Turkey with Stuffing
This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.
INGREDIENTS
12 pounds Fresh Whole Turkey
2 tablespoons vegetable oil
Stuffing Mix
1 (6 ounce) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
1/4 cup chopped onion
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
2. Prepare stuffing according to package directions. Mix in water.
3. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
4. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.
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