For those about to stuff, we salute you!

I've shared this before, but I thought it might be a good time to repeat myself. :)

The Holiday Season is once again upon us and the most common dread for cooks is cooking the turkey. Whether it’s Thanksgiving or Christmas, the very word “turkey” can strike fear into the heart of an unseasoned cook. (Get it? HAHAHA)

So, with this in mind, I thought I’d share a great Thanksgiving (or any other time) Turkey recipe. 

A few notes first - The recipe I’m going to share for gravy includes using the liver. Personally, I don’t use the liver because it grosses me out. But, I know lots of people do, so I've left that part in. Be assured that I use this recipe without the liver and it’s great.

Also, this is for after the turkey has been thawed. Please follow the guidelines (that should be on the turkey) for thawing it properly. And don’t forget to relax, cooking the turkey is no big deal.

Enjoy!

Honey-Basted Roast Turkey Recipe

1 small turkey, 10 to 12 pounds

2 T. peanut oil

1/2 t. ground sage

1/2 t. ground allspice

Salt and freshly ground black pepper, to taste

1 small bunch green onions

3 to 4 T. honey

Garnish: Decorative string of cranberries and bay leaves or sage leaves (optional)

Preheat oven to 350° F.

Remove giblets from turkey (reserve for gravy, recipe follows). Rinse turkey and pat dry. Rub inside and out with oil. Season with sage, allspice, salt and pepper. Stuff neck and body cavities with onions and truss, if desired. Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound, until juices run clear with no hint of pink when thigh is pierced. (FYI - If you are cooking a 12 pound turkey, that's roughly 4 hours.)

During the last hour of cooking, baste turkey 2 to 3 times with honey.

Serve with pan gravy and garnish with decorative string of cranberries and bay leaves or sage leaves, if desired.

Makes 8 to 10 servings.

Giblet Pan Gravy

Giblets
(You can also use a few bits of meat from underneath the bird where no one is likely to notice you removed them. That is if the whole idea of giblets wigs you out. Remember the gravy should be done after the turkey. Also, you don’t have to cook it for 40 minutes if you use the already cooked pieces of turkey like I suggest here. Only cook until it bubbles. The best place to remove a small bit of meat is just underneath the rear. Use a long utensil of some sort (placed in the opening) to lift the bird from the back and tip it upward. Slice off a small piece and chop it up to look like giblets. I also recommend not doing this in front of anyone or thinking about it for too long as it can cause ridiculous amounts of laughter when you put a spatula or grilling fork up a turkey’s butt.)

3 C. water

2 celery tops

2 green onions (I also use caramelized white onions as the flavor of green is too strong for me.)

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

Place giblets, except the liver, in a saucepan with water, celery tops and green onions.

Chop liver and reserve. (Remember you don’t have to use it.) Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender. (Or just until it boils if you used the chopped turkey meat.) Strain broth and reserve.

Chop cooked giblets and combine with chopped liver. (Skip this part if you used the chopped turkey meat.)

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil.

Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened.

Season to taste with salt and pepper.

Now, it wasn't that bad, was it?

If you're holiday season is particularly stressful, I've got another suggestion/recipe. Sparkling cranberry juice with a splash of spiced rum. But don't have too much or you might decide everyone needs to watch while you put a spatula up the turkey's butt. Ha. Ha. Ha.

Also, if you really want a good laugh, you can truss your bird up to look like you used a Japanese bondage technique. Be sure the people you are cooking for have a sense of humor first. 

Happy Holidays!

Get your turkey on

I've shared this before, but I thought it might be a good time to repeat myself. :)

The Holiday Season is once again upon us and the most common dread for cooks is cooking the turkey. Whether it’s Thanksgiving or Christmas, the very word “turkey” can strike fear into the heart of an unseasoned cook. (Get it? HAHAHA)

So, with this in mind, I thought I’d share a great Thanksgiving (or any other time) Turkey recipe. 

A few notes first - The recipe I’m going to share for gravy includes using the liver. Personally, I don’t use the liver because it grosses me out. But, I know lots of people do, so I've left that part in. Be assured that I use this recipe without the liver all the time and it’s great.

Also, this is for after the turkey has been thawed. Please follow the guidelines (that should be on the turkey) for thawing it properly. And don’t forget to relax, cooking the turkey is no big deal.

Enjoy!

Honey-Basted Roast Turkey Recipe

1 small turkey, 10 to 12 pounds

2 T. peanut oil

1/2 t. ground sage

1/2 t. ground allspice

Salt and freshly ground black pepper, to taste

1 small bunch green onions

3 to 4 T. honey

Garnish: Decorative string of cranberries and bay leaves or sage leaves (optional)

Preheat oven to 350° F.

Remove giblets from turkey (reserve for gravy, recipe follows). Rinse turkey and pat dry. Rub inside and out with oil. Season with sage, allspice, salt and pepper. Stuff neck and body cavities with onions and truss, if desired. Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound, until juices run clear with no hint of pink when thigh is pierced.

During the last hour of cooking, baste turkey 2 to 3 times with honey.

Serve with pan gravy and garnish with decorative string of cranberries and bay leaves or sage leaves, if desired.

Makes 8 to 10 servings.

Giblet Pan Gravy

Giblets
(You can also use a few bits of meat from underneath the bird where no one is likely to notice you removed them. That is if the whole idea of giblets wigs you out. Remember the gravy should be done after the turkey. Also, you don’t have to cook it for 40 minutes if you use the already cooked pieces of turkey like I suggest here. Only cook until it bubbles. The best place to remove a small bit of meat is just underneath the rear. Use a long utensil of some sort (placed in the opening) to lift the bird from the back and tip it upward. Slice off a small piece and chop it up to look like giblets. I also recommend not doing this in front of anyone or thinking about it for too long as it can cause ridiculous amounts of laughter when you put a spatula or grilling fork up a turkey’s butt.)

3 C. water

2 celery tops

2 green onions (I also use caramelized white onions as the flavor of green is too strong for me.)

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

Place giblets, except the liver, in a saucepan with water, celery tops and green onions.

Chop liver and reserve. (Remember you don’t have to use it.) Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender. (Or just until it boils if you used the chopped turkey meat.) Strain broth and reserve.

Chop cooked giblets and combine with chopped liver. (Skip this part if you used the chopped turkey meat.)

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil.

Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened.

Season to taste with salt and pepper.

Now, it wasn't that bad, was it?

If you're holiday season is particularly stressful, I've got another suggestion/recipe. Sparkling cranberry juice with a splash of spiced rum. But don't have too much or you might decide everyone needs to watch while you put a spatula up the turkey's butt. Ha. Ha. Ha.

Also, if you really want a good laugh, you can truss your bird up to look like you used a Japanese bondage technique. Be sure the people you are cooking for have a sense of humor first. 

Happy Holidays!

What I’m grateful for

With Thanksgiving nearly upon us, I thought I would take a minute and list 10 things I’m grateful for this year.

As I wrote the list just now the most amazing thing happened. I realized how truly blessed I am. Not that I had doubts. Ha. Ha. There’s something about putting your thoughts to paper (or screen) that seems to make them more real.

What are you most grateful for this year? I've listed the first 10 things that came to mind, in no particular order.

1. I’m grateful for my family. All of them, even the ones who annoy me. I could be all alone in the world.

2. I’m grateful for my friends that have stuck by me over the years. I love them dearly.

3. I’m grateful for my dogs Sam and Roscoe. They make me smile every single day. That’s always a good thing.

4. I’m thirty pounds lighter than I was at this time two years ago. I’m very grateful for that.

5. I’m grateful that both my parents are still living. I know many who are not so fortunate.

6. I’m grateful to still be with the man I chose all those years ago.

7. I’m grateful for all the books I've written, and all the new ideas that continue to come to me. I've been blessed with imagination.

8. I am grateful for the fall weather and the need to build a roaring fire once again.

9. I’m grateful that I only have to wait one more month to watch The Hobbit: An Unexpected Journey. Yes, I actually included that on my list. I've loved these stories since I was little.

10. I’m grateful that I have so many things to be thankful for that making a list was difficult because I had to pick only a few.

Are you afraid of the Big Bad Turkey?

I know a lot of people are. The thought of having to do the turkey is enough to scare an unseasoned cook. (Get it? HAHAHA) But fear not! For I shall show thee how to cook that bird!

Okay, all joking aside, this is a really good recipe for turkey. Don't be intimidated by the length of the article, I'll break it down. Oh, and remember this recipe is for after the turkey has been thawed. Directions for how to do this properly should be on the turkey. And you should start on thawing at least one day ahead. Maybe more depending on the size of your bird.

Traditional Stuffed Turkey

12 to 14 pound turkey with the giblets reserved (You also don't have to use giblets, but can instead use some cooked turkey meat. I'll explain later. I also never use the liver. Gives me the wiggins. LOL)

1 lemon, halved

salt and pepper

butter, melted

Meat Stuffing:

4 to 6 Tablespoons butter

2 onions, finely chopped

6 ounce lean ground turkey

Reserved turkey heart and liver (or cooked turkey meat) finely chopped (The easiest thing to do is purchase a few slices of turkey from the deli and chop them finely. You could also make this without the meat.)

1 pound fresh chestnuts

2 cups strained turkey broth

1/2 cup raw unprocessed rice

1 cup fresh bread crumbs

2 cooking apples, peeled, cored and finely chopped (Cooking apples can be any kind of apples you think taste good. Red Delicious is a great variety for this.)


Take fresh chestnuts and slit the base of each shell crosswise, boil for 5 minutes, peel and break into small pieces.

To make broth: simmer the reserved turkey neck and gizzard (or chopped cooked turkey) in 3 cups water for 45 minutes, then strain turkey broth.

Wash the turkey in cold water, pat it dry inside and out, and leave it for 30 minutes while you cook your stuffing.

For the stuffing, heat the butter in a skillet and fry the onions until they begin to change color, then add the ground turkey and simmer gently for 15 minutes.

Add the turkey heart and liver, (or chopped cooked turkey) the chestnuts, and pine nuts and simmer for another 5 minutes.

Add the broth and bring this to a boil.

Add the rice and cook quickly for 10 minutes, then add the bread crumbs, and apples.

Stir well.


To stuff the turkey, slit the skin at the back of the neck and cut off the neck down to the turkey's shoulders if the neck has not already been removed.

Lightly fill the cavity, remembering that the stuffing always swells and too much swelling might cause the neck skin to burst.

Sew or pin with a skewer the neck flap to the back of the turkey.

Just as lightly, fill the body cavity, and sew or skewer this together.

Tie the legs to the tail and fix the wings snugly to the body.

Do not bring the cord across the breast lest it mark the skin.

Rub the turkey cut with lemon, salt, pepper and melted butter and place it in a large, shallow pan in a moderate oven (preheat to 350 degrees, then lower temperature to 325 degrees).

Roast it according to its weight when stuffed, allowing 25 to 30 minutes per pound.

Extra stuffing can be roasted in a pan for 45 minutes or so and served with the turkey. Or it can be made into rissoles by shaping it into small balls, dipping them into beaten egg and bread crumbs, and then frying them in butter, to be served as a garnish.

Cook the turkey until temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness.

Now, that wasn't so terrible, was it? Don't forget to serve it with a pretty garnish. Parsley and cherry tomatoes are always good:)

If you need a break while your turkey is cooking, why not check out my latest release? Touch of an Incubus is short (so you can read it during a break) and it's only .69 cents.

Purchase Link: http://www.jasminejade.com/p-9680-touch-of-an-incubus.aspx

Get your bird on

Traditional Stuffed Turkey

12 to 14 pound turkey with the giblets reserved
1 lemon, halved
salt and pepper
butter, melted

Meat Stuffing:
4 to 6 Tablespoons butter
2 onions, finely chopped
6 ounce lean ground lamb
reserved turkey heart and liver, finely chopped
1 pound fresh chestnuts
2 cups strained turkey broth
1/2 cup raw unprocessed rice
1 lamb liver, minced
1 cup fresh bread crumbs
2 cooking apples, peeled, cored and finely chopped

Take fresh chestnuts and slit the base of each shell crosswise, boiled for 5 minutes, peel and break into small pieces.

To make broth: simmering the reserved turkey neck and gizzard in 3 cups water for 45 minutes, then strain turkey broth.

Wash the turkey in cold water, pat it dry inside and out, and leave it for 30 minutes while you cook your stuffing.

For the stuffing, heat the butter in a skillet and fry the onions until they begin to change color, then add the ground lamb and simmer gently for 15 minutes. Add the turkey heart and liver, the chestnuts, and pine nuts and simmer for another 5 minutes. Add the broth and bring this to a boil. Add the rice and cook quickly for 10 minutes, then add the lamb liver, bread crumbs, and apples. Stir well.

To stuff the turkey, slit the skin at the back of the neck and cut off the neck down to the turkey's shoulders if the neck has not already been removed. Lightly fill the cavity, remembering that the stuffing always swells and too much swelling might cause the neck skin to burst. Sew or pin with a skewer the neck flap to the back of the turkey. Just as lightly, fill the body cavity, and sew or skewer this together.

Tie the legs to the tail and fix the wings snugly to the body. Do not bring the cord across the breast lest it mark the skin. Rub the turkey cut with lemon, salt, pepper and melted butter and place it in a large, shallow pan in a moderate oven (preheat to 350 degrees, then lower temperature to 325 degrees). Roast it according to its weight when stuffed, allowing 25 to 30 minutes per pound.

Extra stuffing can be roasted in a pan for 45 minutes or so and served with the turkey. Or it can be made into rissoles by shaping it into small balls, dipping then into beaten egg and bread crumbs, and then frying them in butter, to be served as a garnish.
Cooking Turkey

Roasting Turkey Cook until temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness.

Turkey Thawing Hints from the National Turkey Federation

Turkeys can be thawed using one of three methods, but the most fool proof is in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every four to five pounds of bird weight for thawing in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator. The following chart provides good guidelines for thawing times.

Refrigerator Turkey Thawing Time (40 degrees F)

Turkey Weight Days to Allow for Thawing Turkey

8 to 12 pounds 2 to 2.5 days
12 to 16 pounds 2.5 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days

If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

COLD Water Turkey Thawing Time

Turkey Weight Hours to Allow for Thawing Turkey

8 to 12 pounds 4 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours

The third safe method for thawing a turkey is in the microwave. Follow the manufacturer's directions and roast the turkey immediately after thawing.


Honey-Basted Roast Turkey Recipe

1 small turkey, 10 to 12 pounds

2 T. peanut oil

1/2 t. ground sage

1/2 t. ground allspice

Salt and freshly ground black pepper, to taste

1 small bunch green onions

3 to 4 T. honey

Garnish: Decorative string of cranberries and bay leaves or sage leaves (optional)

Preheat oven to 350° F.

Remove giblets from turkey (reserve for gravy, recipe follows). Rinse turkey and pat dry. Rub inside and out with oil. Season with sage, allspice, salt and pepper. Stuff neck and body cavities with onions and truss, if desired. Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound, until juices run clear with no hint of pink when thigh is pierced.

During the last hour of cooking, baste turkey 2 to 3 times with honey.

Serve with pan gravy and garnish with decorative string of cranberries and bay leaves or sage leaves, if desired.

Makes 8 to 10 servings.
Giblet Pan Gravy

Turkey neck and giblets

3 C. water

2 celery tops

2 green onions

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

Place neck and giblets, except the liver, in a saucepan with water, celery tops and green onions.

Chop liver and reserve. Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender. Strain broth and reserve.

Chop cooked giblets and combine with chopped liver.

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil.

Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened.

Season to taste with salt and pepper.