Getting Prepared for the Season
There is still time, and I wanted to share my recipes for the season. So here, unfortunately without my pictures, are my recipes for dressing, Mac n cheese, and sweet potatoes with apples. Also I am starting off this section with my recommendation for brining the turkey. This holiday I will be doing a combination of smoking and roasting my turkey. He was frozen, so I placed him in the refrigerator sunday night to begin the safe thawing process.
You want to really reduce or eliminate the possibility of food poisoning during the holidays and the turkey has been known to be the culprit at many a gathering; but that's when it is not handled carefully or properly. The best practice for thawing is shared below.
You want to really reduce or eliminate the possibility of food poisoning during the holidays and the turkey has been known to be the culprit at many a gathering; but that's when it is not handled carefully or properly. The best practice for thawing is shared below.
How not to Thaw
1. Never thaw at room temperature, or in the garage, trunk of the car, or kitchen counter. You are actually creating the perfect environment for the
production of bacteria.
2. Do not thaw in cold water. It's technically possible to safely thaw a frozen turkey this way, but it won't be easy. The problem is, you need to
allow 30 minutes of thawing time for every pound of frozen bird, and you must keep the water at 40°F or colder the entire time.
"DO" THAW IN THE REFRIGERATOR
When thawing a turkey in the refrigerator:
Plan ahead: allow approximately 24 hours for each four to five pounds in a refrigerator set at 40 degrees F or below.
Place the turkey in a container to prevent the juices from dripping on other foods.
Refrigerator Thawing Times
4 to 12 pounds — 1 to 3 days
12 to 16 pounds — 3 to 4 days
16 to 20 pounds — 4 to 5 days
20 to 24 pounds —5 to 6 days
A thawed turkey can remain in the refrigerator for one or two days before cooking. Foods thawed in the refrigerator can be refrozen without cooking, but there may be some loss of quality.
1. Never thaw at room temperature, or in the garage, trunk of the car, or kitchen counter. You are actually creating the perfect environment for the
production of bacteria.
2. Do not thaw in cold water. It's technically possible to safely thaw a frozen turkey this way, but it won't be easy. The problem is, you need to
allow 30 minutes of thawing time for every pound of frozen bird, and you must keep the water at 40°F or colder the entire time.
"DO" THAW IN THE REFRIGERATOR
When thawing a turkey in the refrigerator:
Plan ahead: allow approximately 24 hours for each four to five pounds in a refrigerator set at 40 degrees F or below.
Place the turkey in a container to prevent the juices from dripping on other foods.
Refrigerator Thawing Times
4 to 12 pounds — 1 to 3 days
12 to 16 pounds — 3 to 4 days
16 to 20 pounds — 4 to 5 days
20 to 24 pounds —5 to 6 days
A thawed turkey can remain in the refrigerator for one or two days before cooking. Foods thawed in the refrigerator can be refrozen without cooking, but there may be some loss of quality.
Brine for Turkey |
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I have used this brine successfully a few times and I also use an electric roaster to cook my bird. I have had exceptional results. I really think the even heating of the electric roaster is the secret of my success, but this brine adds a juiciness and flavor that stands up. This year I plan on starting my bird on the grill for some smoking, and then finishing him in the roasting, to add some smokey flavor to the meat.
Here is what you need
Preparation: Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves, bay leaves, peppercorns, and nutmeg. Simmer for 15 minutes until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water. Place poultry in a large clean plastic trash bag. Pour brine over top. Brine poultry for 1 hour per pound in a cooler. The brine and bird are in the bag. Tie it off. Place ice around the bag and keep the lid closed to maintain the cold temperature. 40 degrees or below is safe.
Here is what you need
- 2 quarts apple juice (I am using hard cider this year)
- 2 quarts orange juice
- 2 cup salt (3 cups Kosher or coarse salt)
- 1/2 cup brown sugar
- 10 whole cloves
- 2 bay leaves
- 8 peppercorns
- 1 tablespoon ground nutmeg
Preparation: Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves, bay leaves, peppercorns, and nutmeg. Simmer for 15 minutes until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water. Place poultry in a large clean plastic trash bag. Pour brine over top. Brine poultry for 1 hour per pound in a cooler. The brine and bird are in the bag. Tie it off. Place ice around the bag and keep the lid closed to maintain the cold temperature. 40 degrees or below is safe.
Vman's Cranberry Dressing
I learned to make dressing the old fashioned way. Trial and error. But it didn't take long to realize the basics needed to produce a savory dish that can be enhanced with cranberries or even oysters. I happen to enjoy oyster dressing and its as simple as adding the little smoked guys into the dressing right before it goes into the oven. ;-)
I make cornbread dressing so the foundation to this recipe is a nice skillet of cornbread.
(Look under my link for Soups and Chili for a great cornbread recipe)
Here is what you need
3 ribs of celery (diced)
1 medium yellow or sweet onion (diced)
1 medium green bell pepper (diced)
salt
pepper
rubbed sage
3 cups of turkey or chicken stock (pre-made or from parboiling giblets)
2 eggs
1 cup dried cranberries
Here is what you do
Preheat oven to 375 degrees. In a heavy pan or skillet on medium heat (olive oil the bottom) add the celery, onion, bell pepper and sweat the veggies until tender and the onions are translucent. In a large heavy bowl, crumble the cornbread. Now add the veggies, and two cups of the stock. Mix well to make sure all the cornbread has been moistened by the stock. Now begin seasoning with the rubbed sage, salt and pepper. Not mentioned in the seasoning list but you can also use seasoning salt. Add more stock to make sure you have the consistency of a bread pudding. This should now be about room temperature (because you do not want it so hot it will begin to cook the eggs), crack and add in the eggs, mixing in throughly. Mix in the dried cranberries.
Pour mixture into a pre oiled (cooking spray) baking pan. I use the aluminum pans. (See photo at top of page, thats the dressing at the back of the table, one pan was oyster one was cranberry)
Place in preheated oven for 45 minutes.
I make cornbread dressing so the foundation to this recipe is a nice skillet of cornbread.
(Look under my link for Soups and Chili for a great cornbread recipe)
Here is what you need
3 ribs of celery (diced)
1 medium yellow or sweet onion (diced)
1 medium green bell pepper (diced)
salt
pepper
rubbed sage
3 cups of turkey or chicken stock (pre-made or from parboiling giblets)
2 eggs
1 cup dried cranberries
Here is what you do
Preheat oven to 375 degrees. In a heavy pan or skillet on medium heat (olive oil the bottom) add the celery, onion, bell pepper and sweat the veggies until tender and the onions are translucent. In a large heavy bowl, crumble the cornbread. Now add the veggies, and two cups of the stock. Mix well to make sure all the cornbread has been moistened by the stock. Now begin seasoning with the rubbed sage, salt and pepper. Not mentioned in the seasoning list but you can also use seasoning salt. Add more stock to make sure you have the consistency of a bread pudding. This should now be about room temperature (because you do not want it so hot it will begin to cook the eggs), crack and add in the eggs, mixing in throughly. Mix in the dried cranberries.
Pour mixture into a pre oiled (cooking spray) baking pan. I use the aluminum pans. (See photo at top of page, thats the dressing at the back of the table, one pan was oyster one was cranberry)
Place in preheated oven for 45 minutes.
Vman's Sweet Potatoes and Apples
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Apple slices and sweet potatoes (yams) layered, and drizzled with the brown sugar/vanilla butter glaze. Baked at 375F for 45 minutes.
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Sorry for the delay, but I'm back and here we go! I decided a long time ago that the whole debate between whether you had sweet potatoes (actually yams) with marshmallows or without was not a good use of time. Sweet potatoes could dance with the best of them. So I decided one year to pair them up with apricots. Then the following year I smashed them and added crushed pineapple and clove. Then I decided to try the sweet potatoes with apple. Why? Because I love sweet potato pie and I love apple pie, and this is the combination without the crust.
(We are actually using a yam, because sweet potatoes have a yellow flesh and these are nice and orange)
I yam what I yam and that's all that I yam!
--- Popeye
Here is what you need
3-4 lbs potatoes, about 5-6 sweet potatoes
5-6 Braeburn apples (firm texture, cooks well, sweet)
1/2 cup brown sugar
1/4 melted butter
2 tbsp Vanilla
1 tbsp ground cinnamon
ground nutmeg (sprinkle on last, or add to the mixture)
1/2 cup golden raisins (optional)
mini marshmallows (optional, not in the instructions below...hee hee)
Note: A Mandolin would be great for slicing today (see below)
Here is what you do
Preheat oven to 375 degrees. Leaving the potatoes whole, wash them off thoroughly and place them in a heavy pot covered with water and bring to a very slow boil. (*)
Cook for 30 minutes, once slow boil temperature is reached. After 30 minutes check potatoes using a fork. If the fork goes in easily but the potatoes still feel firm this is good. Remove from heat. Drain water and let potatoes rest until cool.
(*) While the potatoes are in the pot; wash and core the apples and then slice the apples into 1/4 inch rings. (Set aside, don't worry about browning)
In a small bowl, whisk thoroughly to mix the brown sugar, melted butter, vanilla, and cinnamon. (a touch of orange zest is optional here too)
Peel the cooled sweet potatoes and slice into disks about 3/8 - 1/4 inch thickness.
In a pre-oiled baking dish layer your slices in this pattern...(potato, apple, potato, apple) continue until your pan is completed. Then drizzle on the mixture of brown sugar, butter, and vanilla. (Optional: sprinkle in the golden raisins)
Sprinkle on the nutmeg. Cover dish and bake at 375F for 45 minutes.
(We are actually using a yam, because sweet potatoes have a yellow flesh and these are nice and orange)
I yam what I yam and that's all that I yam!
--- Popeye
Here is what you need
3-4 lbs potatoes, about 5-6 sweet potatoes
5-6 Braeburn apples (firm texture, cooks well, sweet)
1/2 cup brown sugar
1/4 melted butter
2 tbsp Vanilla
1 tbsp ground cinnamon
ground nutmeg (sprinkle on last, or add to the mixture)
1/2 cup golden raisins (optional)
mini marshmallows (optional, not in the instructions below...hee hee)
Note: A Mandolin would be great for slicing today (see below)
Here is what you do
Preheat oven to 375 degrees. Leaving the potatoes whole, wash them off thoroughly and place them in a heavy pot covered with water and bring to a very slow boil. (*)
Cook for 30 minutes, once slow boil temperature is reached. After 30 minutes check potatoes using a fork. If the fork goes in easily but the potatoes still feel firm this is good. Remove from heat. Drain water and let potatoes rest until cool.
(*) While the potatoes are in the pot; wash and core the apples and then slice the apples into 1/4 inch rings. (Set aside, don't worry about browning)
In a small bowl, whisk thoroughly to mix the brown sugar, melted butter, vanilla, and cinnamon. (a touch of orange zest is optional here too)
Peel the cooled sweet potatoes and slice into disks about 3/8 - 1/4 inch thickness.
In a pre-oiled baking dish layer your slices in this pattern...(potato, apple, potato, apple) continue until your pan is completed. Then drizzle on the mixture of brown sugar, butter, and vanilla. (Optional: sprinkle in the golden raisins)
Sprinkle on the nutmeg. Cover dish and bake at 375F for 45 minutes.
Mandolin
Vman's Mac n Cheese
This is a totally self taught dish but it comes out pretty fluffy and cheesy and proudly is one of those dishes that my children constantly request and leave none behind. ;-) Tradition is good for the soul! There use to be lots of steps to this and I decided to Henry Ford it and streamline the process! Really pretty simple.
Here is what you need
1 box Elbow macaroni
4 oz each shredded Sharp Cheddar, Mild Cheddar,
1 can evaporated milk
1/8 cup heavy whipping cream
2 large eggs
3 tbsp yellow mustard
kosher salt
Here is what you do
Preheat oven to 375F. In a heavy pot bring 3 qts of salted water to a boil.
Slowly add macaroni and cook until al dente
drain and rinse macaroni with cool water to end cooking process (set aside)
While macaroni is cooking mix in a separate bowl, thoroughly mix the shredded cheeses,the evaporated milk, the heavy whipping cream, the mustard and a little salt (to taste) DO NOT ADD EGGS YET!
Add the macaroni to the mixture and thoroughly mix. The macaroni mixture should be warm from the macaroni that was freshly cooked, but not hot to the touch. Now scramble the eggs and add them to the total mixture thoroughly. Pour this mixture into your prepared baking dish. Cover and bake on 375F for 45 minutes to one hour!
Here is what you need
1 box Elbow macaroni
4 oz each shredded Sharp Cheddar, Mild Cheddar,
1 can evaporated milk
1/8 cup heavy whipping cream
2 large eggs
3 tbsp yellow mustard
kosher salt
Here is what you do
Preheat oven to 375F. In a heavy pot bring 3 qts of salted water to a boil.
Slowly add macaroni and cook until al dente
drain and rinse macaroni with cool water to end cooking process (set aside)
While macaroni is cooking mix in a separate bowl, thoroughly mix the shredded cheeses,the evaporated milk, the heavy whipping cream, the mustard and a little salt (to taste) DO NOT ADD EGGS YET!
Add the macaroni to the mixture and thoroughly mix. The macaroni mixture should be warm from the macaroni that was freshly cooked, but not hot to the touch. Now scramble the eggs and add them to the total mixture thoroughly. Pour this mixture into your prepared baking dish. Cover and bake on 375F for 45 minutes to one hour!
Vman's Cranberry Relish
Cranberries ready to begin
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Cranberry Relish
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I know there are two kinds of cranberry sauce, canned jellied (which I grew up on) and canned whole cranberries (for a more gourmet touch).
But what about the whole fresh one that are in the produce section. What does a real cranberry taste like. Well I tell ya, they ain't sweet. I don't know who discovered these little gems and decided to sweeten them up but it turned out to be a good thing. So I bought some fresh cranberries. The rest is history.
Note: Prepare this a couple of days before
But what about the whole fresh one that are in the produce section. What does a real cranberry taste like. Well I tell ya, they ain't sweet. I don't know who discovered these little gems and decided to sweeten them up but it turned out to be a good thing. So I bought some fresh cranberries. The rest is history.
Note: Prepare this a couple of days before
Here is what you need
1 bag of fresh cranberries
1 cup crushed pineapple (drained)
1/2 cup brown sugar (or Splenda brown sugar blend)
1/2 tsp ground clove
1/2 cup chopped walnuts
Here is what you do
Thoroughly wash the cranberries and place then in a saucepan just covered with water. Bring to a slow boil.
When the cranberries pop open, add the brown sugar, crushed pineapple, walnuts, and clove.
Let simmer for 10 minutes.
Remove from heat and let stand to cool. Place in a sealed container and refrigerate.
The flavors will all meld together beautifully by the time your Thanksgiving dinner is served.
1 bag of fresh cranberries
1 cup crushed pineapple (drained)
1/2 cup brown sugar (or Splenda brown sugar blend)
1/2 tsp ground clove
1/2 cup chopped walnuts
Here is what you do
Thoroughly wash the cranberries and place then in a saucepan just covered with water. Bring to a slow boil.
When the cranberries pop open, add the brown sugar, crushed pineapple, walnuts, and clove.
Let simmer for 10 minutes.
Remove from heat and let stand to cool. Place in a sealed container and refrigerate.
The flavors will all meld together beautifully by the time your Thanksgiving dinner is served.
