How to Cook Your Thanksgiving Turkey

This post will show you how I prepare the guest of honor...





What you will need

Turkey...any size, we usually get between 20-25 lbs.
Turkey bag...used in the baking process
Turkey Pan
Meat Thermometer (the kind that can be read from outside the oven. Has a probe and then a cable that leads to the thermometer).
Flour...1 Tbsp
Compound Butter...Click here for recipe
Oranges...2-3
Onions...any leftover from other recipes
Celery...any leftover from other recipes
Herbs...any leftover from other recipes



Cooking the Bird

• First remove the surprise packages in the neck and the body cavity
• Wash the bird inside and out
• Remove the pop-up thermometer
• These things are set to pop at 185°. Your bird will continue to cook while resting and the final internal temperature will be around 195° or more. This will give you a turkey that is less moist than I prefer. I use my own thermometer and remove the turkey at about 165° to 170°, which will give you a nice, moist turkey that is also well-cooked (final temperature around 175° to 180°).
• Take the Turkey bag and put the flour inside it, then shake to coat the bag
• Work your fingers between the skin and the breast on both sides...making a cavity
• Take the compound butter, slice it, and insert in the cavities you created
• Once the cavities are filled, cut the oranges in half and squeeze juice over the turkey
• Place used oranges inside the body cavity
• Place a few slices of your compound butter inside
• Place any extra herbs, onions, celery, etc, inside the body cavity
• These are used ONLY as aromatics and are NOT to be eaten
• These additions will help flavor the turkey as it bakes
• Place the bird in the turkey bag, cut of few slits in the bag, and place on pan
• Insert thermometer, through the bag, into the thickest portion of the bird
• Place the turkey in the oven and cook according to the directions
• When the thermometer reaches 165°- 170° remove the turkey and let rest at least 30 minutes
• Your turkey will continue to cook and carry-over will continue to raise the temperature an additional 10 degrees
• Remove aromatics and discard
• It will looked burned where the compound butter was placed, but believe me, it isn't
• You should end up with a nice, moist turkey with a great flavor

Here is a thermometer like the one I use. Very good and versatile...




Next...Gravy

Tangy Whipped Potatoes

This is how I make the potatoes for Thanksgiving. The buttermilk is going to give the potatoes a nice, tangy flavor.
What you will need:

Potatoes...10 pounds (1 bag)
Butter...1/2 to 1 stick
Salt...to taste
Pepper...to taste
Buttermilk...1/2-1 cup
Parmesan Cheese...1-2 cups


Putting it Together

• Skin potatoes and cut into quarters (this allows the potatoes to cook more quickly)
• Put in large pot, add water and salt (I usually put in a few chicken bouillon cubes to add a little flavor to the potatoes).
• When fork tender, remove from heat and drain
• Turn-off burner and replace potatoes in pot and return to burner. This will allow the excess water to steam out of the potatoes. Be sure to keep an eye on them, so they do not burn
• Place half of the potatoes in a bowl
• Add butter, salt, and pepper
• Either mash with a potato masher or use a hand mixer to blend
• Add 1/2 cup of Buttermilk and continue whipping
• Add additional buttermilk until you reach the desired consistency
• Add additional salt and pepper to taste
• Take other half of potatoes and repeat the above steps
• Add the Parmesan cheese and mix until well incorporated

Here's what they look like...





Hope you enjoy.

Spinach and Artichoke Stuffing

Although this is titled as a stuffing, I present and serve this dish as a casserole. I must confess that I actually made this about 4 years ago. Although it looks complicated, it is fairly easy to put together. As to how it tastes...it disappeared within minutes and there were no leftovers.

What you will need...

* extra-virgin olive oil...1/4 cup
* spinach...2 _1/2 pounds , washed (3 cups cooked and roughly chopped)
* yellow onions...2 cups chopped
* garlic...1 Tbsp roughly chopped
* Emeril's Italian Essence (recipe here), or other Italian Seasoning blend...1 Tbsp plus 2 tsp
* salt...2 _1/2 tsp
* black pepper...1 _1/4 tsp freshly ground
* artichoke hearts...3 (8 1/2-ounce) cans quartered , any tough outer leaves removed
* eggs...2 large
* heavy cream...1 _1/2 cups
* chicken stock...2 cups
* lemon juice...2 Tbsp
* French bread...12 to 14 cups cubed (1-inch) day-old (1 loaf)
* Brie...1 pound , rind removed and cut into 1/2-inch cubes
* Parmesan...1/2 cup freshly grated
* parsley leaves...1/4 cup minced fresh


Putting It Together

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.


• Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.


• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes.


• Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds.


• Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.


• Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl.


• Whisk to combine.


• Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine.


• If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.


• Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil.


• Bake until firm in the center and golden brown, about 1 hour. Serve warm.

TIPS...To make it easier to trim the rind from the Brie, wrap the Brie in foil and place it in the freezer for about an hour. This will firm it up and make rind-extraction much easier. Also, I will be substituting the French Bread with Sour Dough bread (I love sour dough).

Photo courtesy of...Food Network

Emeril's Italian Essence

What you will need...

* paprika...2 _1/2 Tbsp
* salt...2 Tbsp
* garlic powder...2 Tbsp
* black pepper...1 Tbsp
* onion powder...1 Tbsp
* cayenne pepper...1 Tbsp
* dried leaf oregano...1 Tbsp
* dried thyme...1 Tbsp

Putting It Together

• Combine all ingredients thoroughly and store in an airtight jar or container.

This is a good seasoning for just about any dish.

Recipes courtesy of... Emeril Lagasse, Food Network

Apple Pie with Crème Fraîche and Black Pepper

What you will need:

Pie Crusts...2
Granny Smith Apples...2 _1/2 lbs.
Sugar...about _3/4 cup plus 1tsp.
Fresh Lime Juice...2 Tbsp
Salt...Pinch
Black Pepper..._1/4 tsp. (freshly ground, if possible)
Flour...4 Tbsp
Calvados or Brandy..._1/4 Cup
Crème Fraîche..._1/2 cup click here for recipe
Milk...about 1 Tbsp

• Preheat oven to 425⁰F


• Place 1 pie crust in pie pan


• Peel, core, and cut the apples into _1/4 inch slices (you may also cut them into cubes, if you like; I've done it both ways


• Place them in a bowl and add _3/4 cup of sugar, lime juice, salt, pepper, and flour


• Toss to coat the apples evenly


• Add the Calvados and the crème fraîche


• Toss to mix well


• Cover and let set at room temperature for 20 minutes


• Taste the mixture and add sugar if necessary


• Transfer mixture to the prepared pie pan and distribute evenly


• Brush the edge of the dough with milk and place the second crust on top and seal


• decoratively crimp the edge


• Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar


• Cut 3 vents in the top of the crust


• Place on a baking sheet and place in oven


• Bake for 15 minutes, then reduce heat to 375⁰F, and bake for an additional 55 minutes


• Crust should be crisp and apples tender when pierced with a knife


• Remove from oven and allow to cool 30 minutes

Recipe courtesy of Michael Kalanty of the California Culinary Academy

This is a pie I first made 9-10 years ago. After that first year, it has since become a Thanksgiving tradition.
This pie also makes a great gift. Prepare as above, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the smell of an apple pie baking is also a gift.

Enjoy

Next time... Spinach and Artichoke Casserole

Double Layer Pumpkin Pie

Since I always (his wife begs to differ with the "always" claim, since she made them last year) make the pies a few days in advance, I felt that I will begin my menu with the pies. This happens to be one of my favorite pumpkin pies. The recipe comes from my sister-in-law. I am assuming she got it from the back of a pudding or a cream cheese box.


What you will need:

Ready Made Pie Crust...1 (pre-backed)
Cream Cheese...4 oz, softened
Cool Whip...1 _1/2 cups, thawed
Pumpkin...1 can, 16oz
Jello Pudding Instant Vanillas Pudding...2 packages (4 serving size)
Cold Milk...1 cup plus 1 Tbsp
Sugar...1 Tbsp
Ground Cinamon...1 tsp
Ground Ginger..._1/2 tsp
Ground Cloves..._1/4 tsp

The Assembly...

• Preheat oven to 450⁰


• Poke the bottom and sides of pie crust with a fork


• Back pie crust in oven for 10-12 minutes


• In a large bowl, mix Cream Cheese, 1 Tbsp of milk, 1 Tbsp Sugar until smooth


• Gently stir in Cool Whip


• Empty mixture in the bottom of the crust and spread evenly




• In another bowl, pour 1 cup of milk


• Add pumpkin, pudding mixes, and spices


• Mix well


• Spread over cream cheese layer




• Refrigerate for 4 hours or until set

Now, my wife makes it with a ready-made pie crust, but you can also use graham crackers (the way I like it).

Graham Cracker Crust...

What you will need:

graham cracker crumbs...1 _1/2 cups (about 20 squares)
butter..._1/3 cups, melted
Measurements courtesy of Betty Crocker

• Combine the graham cracker crumbs and melted butter and combine


• Mix well


• Layer bottom and sides of pie pan

Next Time...Apple Pie with Black Pepper and Crème Fraîche

Thanksgiving Prep

There are a few items that need to be done a few days beforehand. One is to make a compound butter, which will be used in the turkey and the other is to make Crème Fraîche, which is to be used in the Apple Pie. I will be making the compound butter on Saturday to allow the flavors in the herbs to blend with the butter. I will be making the Crème Fraîche on Sunday, so it will be ready when I make the pies on Tuesday.

Compound Butter:

Things you'll need:

Butter...1 lb. (4 sticks) unsalted, please
Fresh Sage...1 Tbsp
Fresh Rosemary...1 Tbsp
Fresh Thyme...1 Tbsp
Olive Oil...1Tbsp

These three (sage, rosemary, and thyme) are also referred to as a Poultry Mix. All measurements are considered a baseline; if you prefer a stronger flavor, you can increase the amount of herbs or reduce the amount for a milder flavor. If you cannot find fresh herbs and need to use dried herbs, you will need to reduce the baseline measurements by 1/2, as the dried herbs have a more concentrated flavor.

• Place butter on counter to soften


• Take the herbs (try to avoid including the stems) and chop them very fine or, if you have a food processor, place them in there and pulse until finely chopped.


• Next take your softened butter and place in your food processor


• Add a small amount of olive oil (1Tbls)




• If you do not have a food processor (like me), place butter and herbs in a bowl and mix with a mixer until well combined.




• Pulse until well combined


• Take plastic wrap and place on the counter


• empty butter onto the plastic wrap


• fold the wrap over the butter


• Using the edge of a cookie tray or other straight object, press it against the butter and tightly form into a log about 1-inch in diameter (the plastic wrap acts as a mold)


• careful not to get the plastic wrap under the butter, roll-up and twist both ends


• place butter in refrigerator

Crème Fraîche:

Things you'll need:

Heavy Cream...1 cup
Butter Milk...1 Tbsp
jar w/lid...1

• pour heavy cream into jar


• add buttermilk


• put lid on jar and let stand at room temperature for 24 hours, then refrigerate


• can be stored for up to a week

Any left-over Crème Fraîche can be used as a very rich sour cream.

Thanksgiving Countdown

As you are all aware, Thanksgiving is fast approaching. As many of us will be traveling to be with our families, there will be some who must stay behind and act as host: I am one of these people. Yes, my wife and I will be hosting Thanksgiving for the 11th year. I am estimating that around 20 of her family (all of my family is hundreds of miles away) will be descending upon our humble home and for the next 8 hours, chaos will reign supreme.

Now, I am not saying that I dislike hosting Thanksgiving, in fact I enjoy it. I look upon it as a challenge in logistics and a test of my cooking skills. The only part I have a problem with is when people start to come into MY kitchen and get in the way. Other than that, I actually have fun. My responsibility is the turkey, whipped potatoes, one side dish (I try to come up with a new side dish to try each year and this year it is going to be a spinach and artichoke casserole), and two pies. I say my responsibility, because I want my wife to be able to spend as much time with her family as possible, so I do all the cooking and baking (except for one pie that my wife bakes).

Why am I telling you all this, besides having the opportunity to post a new article? Well, over the next several days, I will be sharing some of the recipes I will be using and I'll also tell you how I go about preparing the guest of honor...the turkey. Now, to start things off, let me give you my actual Thanksgiving Shopping List (as of this writing) for this year...

Turkey
Potatoes...10 lbs.
Granny Smith Apples...2.5 lbs.
Pumpkin...
Jellied Cranberries...2 cans
Olives...2 cans
Stuffing Mix...3 boxes
Vegetable Broth...3 boxes
Cream Cheese
Heavy Cream
Buttermilk
Smoked Gouda...1 lb
Fresh Parsley
Grated Parmesan
Brie...1 lb.
day-old French bread...1 loaf
Chicken Stock
Lemon Juice
Artichoke Hearts...3 (8 1/2-ounce) cans
Extra-Virgin Olive Oil
Spinach...2 1/2 pounds
Yellow Onions
Garlic...1 bulb
Dry White Wine...1/4 cup (optional)
Oranges...2-3
Celery
Carrots
Lime Juice
Brandy

How to Make Compound Butter

Compound Butter:

Things you'll need:

Butter...1 lb. (4 sticks) unsalted, please
Fresh Sage...1 Tbsp
Fresh Rosemary...1 Tbsp
Fresh Thyme...1 Tbsp
Olive Oil...1Tbsp

These three (sage, rosemary, and thyme) are also referred to as a Poultry Mix. All measurements are considered a baseline; if you prefer a stronger flavor, you can increase the amount of herbs or reduce the amount for a milder flavor. If you cannot find fresh herbs and need to use dried herbs, you will need to reduce the baseline measurements by 1/2, as the dried herbs have a more concentrated flavor.

• Place butter on counter to soften


• Take the herbs (try to avoid including the stems) and chop them very fine or, if you have a food processor, place them in there and pulse until finely chopped.


• Next take your softened butter and place in your food processor


• Add a small amount of olive oil (1Tbls)




• If you do not have a food processor (like me), place butter and herbs in a bowl and mix with a mixer until well combined.


• Pulse until well combined


• Take plastic wrap and place on the counter


• empty butter onto the plastic wrap


• fold the wrap over the butter


• Using the edge of a cookie tray or other straight object, press it against the butter and tightly form into a log about 1-inch in diameter (the plastic wrap acts as a mold)


• careful not to get the plastic wrap under the butter, roll-up and twist both ends


• place butter in refrigerator

Photo courtesy of...The Hungry Mouse