Author: stevesacooking

Roasting a Turkey tips from Williams Sonoma
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Roasting a Turkey tips from Williams Sonoma

Roasting the Turkey

 

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.

Additional Tips
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.

What to do with 5 lbs. of Green Unripen Tomato – Salsa!
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What to do with 5 lbs. of Green Unripen Tomato – Salsa!

OK The frost was coming, the frost was coming, and I am plighted with having my garden in the only space available which does not getting full sun in late summer and early fall. even with the warm fall I had over 5 lbs.  of green unripen tomatoes. They are fine to eat fired, in stew whatever I chose Sala, spicy salsa.

 

INGREDIENTS

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YIELD 8 pints

  • 5 lbs. green tomatoes, chopped small (as you prefer for salsa)
  • 6 yellow onions, chopped (4 cups)
  • 3 jalapenos, chopped with seeds (1/2 cup)
  • 4 large red bell peppers, chopped (2 cups)
  • 6 garlic cloves, minced
  • 1 cup fresh cilantro, chopped
  • 1 cup lime juice
  • 1⁄2 cup vinegar
  • 1 tablespoon salt
  • 1⁄2 tablespoon cumin
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons pepper
  • 1⁄4 teaspoon cayenne (optional, to taste)
  • 1 -2 teaspoon sugar

DIRECTIONS

Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.

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To continue canning, bring salsa to a boil.

Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

Process (boil) jars for 15 minutes. Make sure the cans are covered by water.

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Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

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Cauliflower Crust Pizza
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Cauliflower Crust Pizza

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This has become one of our staples at least 2-4 times a month. We try it with different toppings etc. every time. Lyn tried spaghetti squash a few others and we found a sweet potatoes recipe we are going to try.

I can’t believe I have not posted I guess I just go to my Pinterest and grab from there.

Enjoy

 adapted from here

Toppings of your choice, tomato, pesto or Alfredo sauce, cheese, precooked meats* & precooked veggies*

We also add some of Lyn’s pasta sauce

Preheat oven to 450F.  Line a baking sheet with either a Silpat or parchment paper.

Place the cooked Cauli-Rice into a tea towel and squeeze all the water out of the Cauli-Rice.  It is important to get the rice as dry as possible so that there won’t be extra moisture in the crust which will prevent it from crisping up properly.

In a medium bowl combine the dry Cauli-Rice, egg, 1/3 cup shredded mozzarella, fennel seeds, Italian seasoning, salt & pepper and mix to combine well.  Press the cauliflower mixture into an even thickness on the prepared pan, either into a round or rectangular shaped pizza.  I kept the crust pretty thin, about 1/4-inch thick.  Bake for 15-20 minutes until the crust is firm and golden brown.  Remove the pan from the oven and turn off the oven and turn on the broiler and move the rack to up close to the broiler. Top the cooked crust with sauce, cheese and toppings of your choice.  Place under the broiler until the cheese is bubbly and melted

Enjoy!

* Meats and veggies need to be cooked before placing them on the pizza as after the crust is baked, the pizza is only under the broiler to melt the cheese, not long enough to properly cook meats and veggies.

 

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Lyn got a new wine opener yesterday I just had to try it out.

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Very nice so was the opener

SHAWARMA-SPICED GRILLED CHICKEN WITH GARLIC YOGURT
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SHAWARMA-SPICED GRILLED CHICKEN WITH GARLIC YOGURT

Lyn and I both agreed that the combination of spice was pretty darn good. I added some diced cucumbers in the sauce.  Easy to prepare cooks in no time.

 

 

Cook Time: 15 minutes

An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.  Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!

INGREDIENTS:

CHICKEN:

  • 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
  • 1 tablespoons extra virgin olive oil
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon curry powder
  • 1/8 teaspoon cinnamon
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

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GARLIC YOGURT SAUCE:

  • 1 (7-ounce) container 2% Greek yogurt
  • 2 teaspoons lemon juice
  • 2 garlic cloves, finely minced
  • 1/8 tsp kosher salt
  • Chopped parsley (for garnish)

DIRECTIONS:

  • Place the chicken breasts, 1 at a time, in a Ziploc bag.
  • Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag.
  • Place pounded chicken breasts back into bag and set aside.
  • In a medium bowl, combine olive oil and lemon juice.  Whisk until combined.
  • Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
  • Pour the marinade into the bag with the chicken, massaging it to evenly coat.
  • Refrigerate and marinate for at least 1 hour, up to overnight.
  • In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.
  • Stir to combine and refrigerate until ready to use.
  • Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill.
  • Turn the chicken and grill an additional 3-4 minutes.
  • Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.
  • Top each breast with 2 tablespoons sauce and a sprinkle of parsley.

Serve.

I put mine in a roll up with arugula and Lyn chopped her breast then added to some chopped arugula salad.

it was protein day so no veggies in this, arugula is a spice not a veggie, so on protein day we eat a lot of arugula.

Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins.

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Christine’s Perfect Turkey Burger

Lyn went to Christine’s house last weekend and came back raving about these turkey burgers. So of course I had to make them for her she asked I delivered. Got to admit they were good. Another good food network recipe with just a little change from me.

The Perfect Turkey Burger (Food Network)

Ingredients

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  • 1 large Portobello mushroom cap
  • 1 tablespoon coarsely chopped shallot
  • 3 tablespoons lightly packed fresh parsley
  • 1 1/4 pounds 85% to 93% lean ground turkey
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 8 thin slices manchego or white cheddar cheese
  • 4 English muffins, split
  • Steve Note: I usually add Dijon mustard to the ground turkey so I did with this 1 heaping tablespoon.

Dijon mustard, mayonnaise and sliced avocado, for topping Add

Directions

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined.

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Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

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Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Sorry we were so hungry that I forgot to take plated picture, but here is one from their site

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Recipe courtesy of Food Network Magazine

 

 

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Thursday night quick brine grilled pork chops and asparagus.

Came home hungry threw some salt, sugar into water and soaked the pork chops about 1/2 hour. Grilled them on the BBQ and ate with a little applesauce. Lyn enjoyed very much and that makes me happy.

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Instant Pot More Bean than Beef Chili
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Instant Pot More Bean than Beef Chili

We have been dying to make chili for sometime now but just never seemed to get around to it. So yesterday we grabbed some ground sirloin, dried beans and diced tomatoes. One can was regular the other fire roasted, not sure if it was planned or just happen to get mixed up either way it works for me. We had read that you don’t have to soak the beans but the old ways stick in your head.  This morning Lyn got out of the shower and the smell of chili had risen to the second floor, ya I start my Sunday cooking early.

This was kind of a cook from the gut recipe

 

Ingredients:

  • 2 cups dry pinto beans (soaked overnight)
  • 1 tablespoon chili powder
  • 3/4 tablespoon Cumin powder
  • 2 can diced green Chiles
  • 2 cans diced tomato
  • 1 small onion diced
  • 2 glove garlic
  • 1 lb course ground sirloin
  • diced jalapeño to your liking.
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Instructions:

  • Brown ground chuck and allow to caramelize using Sautee mode.  Remove and drain
  • Deglaze pan with can of diced tomatoes.
  • Add meat,  beans and all other ingredients in Instantpot and set for Chili/ Beans
  • After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.
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Serve
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Instant Pot Boneless Turkey Breast

Again Lyn loves the white meat and I love Lyn so when we saw this nice little boneless turkey breast at Whole Foods we grabbed it.

I made a quick brine or smoked seat salt, some natural sugar that Lyn had in pantry and water let it sit for a few hours – I just guessed at this part.

Dried it off and browned all sides under Sautee setting.   I’m still getting used to it but I don’t like this setting don’t think it gets hot enough but you do get those brown bits on the bottom of the pan.

Remember is browning something make sure it has been patted dry or you’ll lower the temperature of the pan or just steam it.

I put the steam rake in and added a cup of broth then put the breast in.

Sealed it and pushed the poultry button.  ( Sorry I can’t remember if I added the time or not.

It came out pretty moist, tender and have to admit pretty good in fact I have some diced in my salad today.

 

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Instant Pot Corned Beef Brisket
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Instant Pot Corned Beef Brisket

Once a year sometimes maybe twice we make a corned beef brisket, yes usually around St Patrick’s Day.

Instant Pot here we try.

Instant Pot Corned Beef

I adapted this recipe stayed with the packet that came with the brisket from Nourish To Fuel.

Ingredients

  • 3-4 pound Corned Beef Brisket
  • 3 cups Beef Broth
  • 3 cups Water
  • 1 Shallot, peeled and roughly chopped (substitute ¼ medium onion)
  • 3 Garlic Cloves, peeled and whole
  • 15 Whole Black Peppercorns
  • 9 Whole Allspice
  • 3 Bay Leaves
  • 5 sprigs Fresh Thyme
  • 6 small to medium Red Potatoes, rinsed and cut into eighths (optional)
  • 5 Carrots, peeled and cut into 2-3 inch pieces
  • 2 Shallots, minced (substitute ½ minced onion)
  • 2 cloves Garlic, minced
  • ½ teaspoon Diamond Kosher Salt
  • 1 head green Cabbage, cut into 8 wedges
  • Instructions
  1. Place corned beef brisket in Instant Pot fat side up. Add beef broth, water, rough chopped shallot, 3 garlic cloves, peppercorns, allspice, bay leaves, and thyme.
  2. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  3. Press “Manual’ and “+” to increase cooking time to 90 minutes at High Pressure.
  4. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  5. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  6. Remove Corned Beef from pot, saving liquid for cabbage, carrots, and optional potatoes. Cover corned beef with aluminum foil and set aside.
  7. Strain cooking liquid with a slotted spoon to remove fat, bay leaves, and thyme.
  8. Place optional potatoes, carrots, shallots, garlic, and salt into cooking liquid then place cabbage on top.
  9. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  10. Press “Manual’ and “+” to increase cooking time to 15 minutes at High Pressure.
  11. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  12. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  13. Remove vegetables from Instant Pot and serve with sliced corned beef.
  14. For Slow-Cooker Variation
  15. Place all ingredients except cabbage (corned beef, beef broth, water, 3 shallots, 5 cloves garlic, peppercorns, allspice, bay leaves, thyme, optional potatoes, and carrots) in large slow-cooker (7 quart or larger), and cook on high for 4 hours.
  16. Add cabbage on top of corned beef, cook for another hour on high.

 

corned beef