It happened and during this pandemic. After what 3 months we broke down and needed something to eat that someone else prepared. Now visions of steak dinner, big Italian meal, Thai are roaming around our heads but our final decision ended with Kugel’s Deli A small always packed New York Style Deli. I got corned beef (lean, I had a physical coming up next week) and Lyn got the roasted turkey both on marble rye We order pickup and enjoyed the meal at home. Lyn loves the roast turkey you can watch them carve right form the turkey if you stand in the right spot.
I had to borrow a picture from their web since we gobble both our sandwiches down.
My days of living on Cape Cod you always heard the phrase the unofficial start of summer on memorial day weekend. Most think of the cape with hot lazy days on the beach or sailing across the bay for some ice cream in West Falmouth. Most forget that Memorial Day can be kind of cold and I always suggest sweatshirts. Well today is not disappointing here in Milford it is a raw 51 degree and they are forecasting rain. The Milford Facebook page for Milford community is a buzz with does anyone know it the parade is rain or shine? We moved into Yale Drive many moons ago and this was our welcome to Milford event even ran into the past owners of the house. Now I work down town and get a birds eye view of most Milford parades and fondly remember walking along side the band with water bottle in hand ready to rescue a thirsty member. Anyway before I get to nostalgic or totally drawn into the sound of the waves on the beach, back to my point. Lyn had a hankering for some turkey and we found a bone in breast at the store so I decided to BBQ it and welcome summer to our deck.
Grabbed the Apple wood chips my basic brown sugar, paprika rub, made up a quick brine
We had a 9 pound bone in full turkey breast.
Brine – can be any mixture this is what I did
- 1 cup kosher salt
1/2 cup granulated sugar or brown sugar.
Small handful of aromatics (2-3 garlic cloves, whole peppercorns, bay leaves, whole all spice)
- 1 quart of water
- Bring the water salt and other spices to boil until salt is
- 2 quarts of butter milk – I always have powdered on hand great for chicken marinade makes so moist.
- Add 4 cups or so of ice cubes to bring to room temperature.
- Mix the buttermilk and brine together
In mean time open bag and place in a larger stock pot – 1 jumbo zip lock bag
- Place the turkey in bag – extra pair of hands works great
- pour the buttermilk brine over turkey and squeeze out as much air as you can.
- Place in refrigerator for 24 hours – HINT clear a space before so you don’t get surprised and start to use choice works while balancing a 15 pound pot. This is from past experience.
Rinse the turkey and dry with paper towel and let come to room temperature.
I always have a basic brown sugar paprika rub on hand since I tend to make a bib batch. You can use your favorite home made or store bought.
I like to place a little butter under the skin.
Rub turkey with olive oil and then rub the whole turkey with your rub.
I have already started the grill first by taking a good couple of handfuls of the wood chips and putting in a loosely sealed aluminium foil pouch. I did not turn the heat on the side with the wood chips until I placed the turkey in.
Right, the turkey has been put on a rack in pan with water at ready to put in once on grill. Place the turkey on the non heat side and put water in the pan. At this point I have turned the far side to high and the middle and right side to no flame. I also have place a meat thermometer in to watch the temp. I’m going to use indirect heat method.
Close the lid, watch the temp so it does not go to high, mine stayed around 250-300. I waited an hour by this time the chips were long smoked out and then turned so the other side is facing the heat.
Cooked until 165 or there about. I usually don’t like to use those plastic pop up guides but it was there and what the heck. it popped before the temp said 165 but I grabbed my instant thermometer and it agreed to time for a new battery for the old one.
At one point Lyn said no more smoking it makes me too hungry
There are only 2 of us so take out the food saver and open the freezer door.
This is a turkey weekend so last night I made and old favorite of ours
OK GOOGLE stop the sounds of the ocean time to go to Wrentham Outlet Mall.
Another simple recipe that was pretty good.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 balls
Serving Size: 4
This healthy gluten-free version of baked turkey meatballs uses oats instead of breadcrumbs. It’s a great easy spin on a classic Italian meatball recipe.
- 1 1/4 pound ground dark meat turkey or chicken
- 1 extra large egg, beaten
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- ¼ cup finely chopped parsley
- 2 garlic cloves, minced
- 1 large shallot, minced
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon red chili flakes
- 1/3 cup grated aged parmesan cheese
- ½ cup gluten-free oats
- 2 cups tomato sauce (preferably homemade, oh Lyn could you make up a batch of your sauce?)
Preheat the oven to 400 degrees F.
In a large bowl, combine the ground turkey or turkey, egg, tomato paste, olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and Parmesan.
In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the turkey with the other ingredients until loosely combined. You don’t want to overly break up the meat.
Form the turkey into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.
Toss the meatballs with your favorite tomato sauce and serve immediately.
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.
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.
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.
I used the buttermilk turkey marinade method, then stuffed it with lemon, oranges garlic and onions and roasted and then brushed on this nice glaze to get not only flavor but that great caramelized color. Make a head gravy is always a must make that last minute prep so much easier.
- 2/3 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 2 tablespoons orange juice
- 1/2 teaspoon grated orange zest
In a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
Use this to baste the turkey once it reaches 125 degree every 15 minutes until done. Tent with tinfoil if gets too browned.
We also make a brined turkey the day before so everyone who came could have plenty of leftovers. – just roasted regularly
Buttermilk Turkey (stevesacooking.com)
Maple Syrup and Bacon Turkey (stevesacooking.com)
Make Ahead Gravy (stevesacooking.com)
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 1/4 lbs. raw lean ground turkey (7% fat or less)
- 3/4 cup canned crushed tomatoes
- 1/3 cup seeded and finely chopped jalapeño peppers
- 1/4 cup quick-cooking oats
- 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)- I used one real egg
- 1/4 cup frozen sweet corn kernels, thawed
- 1/4 cup canned black beans, drained and rinsed
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 3 tbsp. ketchup
- 1/4 cup shredded reduced-fat Mexican-blend cheese
- Optional toppings: salsa, fat-free or light sour cream, hot sauce
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 – 7 minutes.
Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup and cheese. Mix thoroughly.
Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes.
Sprinkle meatloaves with cheese. Bake until cheese has melted, about 2 minutes.
This is a recipe that Lyn and I found in some magazine years and years ago, although it has been a little while since I made she brought it up after I told her what my Super Bowl game day recipe was going to be. This is a good one for a help yourself party or event.
We’ve Stuffed our version of this traditional New Orleans sandwich with deli thin slice smoked chicken and Monterey Jack Cheese combined with as Lyn and I call it a the sandwich with the corn salad.
- 1/3 cup minced fresh cilantro
- ¼ cup lime juice
- ¼ cup tomato sauce
- 2 Tbs. white wine vinegar
- 1 Tbs. grated lime zest
- 2 clove garlic minced
- 1 ¼ tsp. salt
- 1 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 6 Tbs. olive oil
- 2 yellow, red and or green pepper diced (nice to mix colors)
- 1 cup corn kernels
- 1 larger tomato diced
- 6 scallions chopped
- 2 jalapeno peppers, minced
- 1 round loaf crusty bread, 9” in diameter, 1 ¾ lbs
- 1 Lb. deli-sliced smoked chicken breast, divided into 3 equal piles (can use turkey if you want)
- 8 oz. Monterey Jack Cheese. Shredded about 2 cups divided into 3 equal piles
In a bowl mix the first 9 ingredients and then whisk in oil. Add the next 5 ingredients. Set aside
Slice top 1/3 from the bread and set the top aside.
Pull out center leaving ½” thick shell.
Spread 1/3 of pepper mixture on bottom, top with 1/3 of chicken and 1/3 of cheese.
Repeat layers with remaining pepper mixture, chicken and cheese.
Replace bread top
Warp with plastic wrap and refrigerate 8 hours. Server sliced in wedges
This takes about 25-30 minutes to prepare not counting the 8 hour frig time that is.
Use leftover bread from this sandwich to make croutons, bread crumbs or panzanella (Italian bread salad).
- Muffaletta (stevesacooking.com)