Trussing the Turkey not sure about you but I always forget exactly how to do this, its not hard or rocket science but the memory fails!s these days. Martha had a different way, over under and around. She made it look simple but I can never remember how. I think I posted here or Pinterest last year. So much for my online cookbook LOL the actual reason for this blog. I might think about trussing the wings flat agianst the sides rather than tucking under but then again maybe not. Anyway Happy Thanksgiving to all, probably just me who will read this. Oh yeah this year I’m trying buttermilk brining the Turkey. Lyn suggested we should do it the same way every year so we remember how but heck where’s the fun in that? This year it is going to be another great Silver Springs bird. The first year ever without Mike who is taking a train across country and then off to Hawaii with Reyn.
Wholefoods had a special on stew meat so I grab some and made this great 10 Minute stew.
Well that’s a little deceptive it takes time to prep, time to build, time to natural release the pressure but only 10 minutes pressure cooking time
· 3 cups dice Carrot
· 2 cups dice Celery
· 4 cups peel and dice Russet Potato – I would cut slightly large dice.
· 1 ½ cups dice Onion
· 3 teaspoons mince Garlic, Cloves
· 4 ½ teaspoons Worcestershire sauce
· 1 teaspoon Thyme, Dried
· 1 teaspoon Basil, Dried
· 1 whole Bay Leaf
· ½ teaspoons Black Pepper
· Pinch of Red Pepper flakes
· 2 pounds Stew Beef – lightly coated with flour in hopes to thicken the gravy, this was a no browning recipe
· 14 ½ ounces Diced Tomatoes, Canned
· 14 fluid ounces Beef Bone Broth
· ⅛ teaspoons Salt
Sorry was so hungry forgot to take finished picture will post one next time, I used recipe picture from once a month meals this was her receipe I added just a few things
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using frozen or more servings you may need to increase your cooking time.**
Place all ingredients into inner pot.
Lock cover into place and seal steam nozzle.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Remove bay leaf.
Every fall, when the bogs down the cape turn red I think of Diane. My brother’s wife who let us way to early but still lives in my memories. I remember her going to the bogs gathering cranberries and making this delicious bread. Well at least she told me that’s where she got the berries but then again in my eyes she could do not wrong. Lyn makes this every Thanksgiving for me in fact she’s in the kitchen now baking way. I’d take it 365 days a year but then I’d probably would not fit in the front door. She’s also making cranberry sauce none of that canned stuff for us. Diane did tell me that her recipe was easy it was from Fanny Farmer. Mom had hand written this our for me once but I figured it is getting a little worn so why not put in on the site to keep for ever.
Squeeze the juice and add enough water to make 3/4 c. of liquid.
Add the grated rind.
Add 2 tbsp. butter, stir to melt.
Put in another bowl 1 egg and 1 c. sugar.
Beat well and stir into the orange mixture.
Add 1 c. chopped cranberries and 1/2 c. walnuts, chopped.
Sift together 2 c. flour, 1/2 tsp. baking soda and 1/2 tsp. salt.
Stir into the first mixture.
Spoon into a buttered loaf pan (9 x 5).
Bake 1 hour @ 325 degrees.
We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie
Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.
I left her recipe for the Guacamole so I could try in the future.
Prep: 15 minutes
Cook: 55 minutes
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro
Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .
4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)
Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.
Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.
Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.
Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.
MAKES 4 SERVINGS
Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.
You might want to try out my Mexican Lasagna this was pretty good.
I think we’ll do a buttermilk turkey but try it as a brine this year. got to make space in frig for 24 to 36 hour bath.
The information that follows includes general guidelines for roasting a turkey. If you are using a turkey recipe from one of our Thanksgiving menus, follow the specific techniques described in the recipe.
What Size Turkey to Buy
To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow for 1 to 1 1/4 lb. of turkey per person.
What Size Pan to Use
For best results, roast your turkey on a wire rack in an open roasting pan. Because of the turkey’s weight, a sturdy pan with good handles is recommended. If you use a foil roasting pan, double it for extra strength and take special care when transferring it into and out of the oven.
|Turkey Weight||Minimum Pan Size|
|Up to 12 lb.||14″ x 10″ x 2 3/4″ high (small)|
|Up to 16 lb.||15 3/4″ x 12″ x 3″ high (medium)|
|Up to 20 lb.||16″ x 13″ x 3″ high (large)|
Remove the turkey from the refrigerator 1 hour before roasting. Do not leave the turkey at room temperature longer than 1 hour.
Roasting an Unstuffed Turkey
The times listed below are calculated for an unstuffed turkey brought to room temperature and roasted at 400°F, breast side down, for the first 45 minutes, then turned breast side up and roasted at 325°F until done.
|Turkey Weight||Approximate Roasting Time|
|10 to 12 lb.||2 1/2 to 3 hours|
|12 to 14 lb.||2 3/4 to 3 1/4 hours|
|14 to 16 lb.||3 to 3 3/4 hours|
|16 to 18 lb.||3 1/4 to 4 hours|
|18 to 20 lb.||3 1/2 to 4 1/4 hours|
|20+ lb.||3 3/4 to 4 1/2 hours|
Roasting a Stuffed Turkey
Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey (see related tip at left).
To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth.
To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart above, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.
1. After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it easier to carve and more moist.
2. If roasting a stuffed bird, remove all of the stuffing at serving time.
3. After dinner, remove any remaining meat from the bones and refrigerate the leftovers.