Turkey Roasting Tips
Roasting
Remove the giblets from turkey cavities after thawing. Cook separately.
Set oven temperature no lower than 325°F.
Place turkey or turkey breast on lower rack in a shallow roasting pan.
For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165°F.
If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165°F.
Whole turkeys should be cooked to 165°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
Turkey roasting timetable
Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165°F has been reached.
325°F oven temperature
Unstuffed
4–8 lbs → 1.5–2.75 hours
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours
Stuffed
6–8 lbs → 2.5–3 hours
8–12 lbs → 3–3.5 hours
12–14 lbs → 3.5–4 hours
14–18 lbs → 4–4.25 hours
18–20 lbs → 4.25–4.75 hours
20–24 lbs → 4.75–5.25 hours
USDA meat and poultry hotline
1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov
Thawing
Thawing in the refrigerator
Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.
Thawing in cold water
Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.
Courtesy of http://strongertogether.coop/
Cajun Roasted Chicken
Ingredients
Rub
2 teaspoons smoked paprika
1/4 teaspoon cayenne
2 teaspoons dried thyme
2 teaspoons garlic granules
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon fresh lemon zest
1 teaspoon black pepper
1 teaspoon salt
Chicken
1 whole chicken
Olive oil
4 ribs celery
1 large onion
1 small carrot
1 small lemon, quartered
Kitchen string
Preparation
Preheat the oven to 400°F.
Mix spices and reserve (rub recipe makes enough for two chickens, or reserve remaining spices for future use).
Cut celery, onion and carrot in 1-inch chunks. Scatter celery, onion and carrot in a roasting pan and drizzle them with olive oil. Stuff chicken with lemon quarters and tie legs together with kitchen string (video instructions on how to truss a chicken), place on the vegetables in pan and tuck wings under. Drizzle the chicken with olive oil and rub all over, then sprinkle on the spice and rub to coat. Roast for 1 to 1 1/2 hours, until the thigh meat reaches 160° on a meat thermometer, the juices run clear, and the leg wiggles easily.
Serving Suggestion
Delicious served with rice and coleslaw.
Recipe & photo courtesy of http://strongertogether.coop/
Spicy Korean Pork Stir Fry
Ingredients
1 tablespoon sesame oil, divided
1 tablespoon sesame seeds
2 tablespoons tamari
2 tablespoons mirin
2 tablespoons hot chili sauce, gochujang or Sriracha
1 tablespoon chopped fresh ginger
1 tablespoon vegetable oil
1 pound pork tenderloin, thinly sliced
2 cups chopped cabbage
1 red pepper, thinly sliced
4 medium scallions, sliced lengthwise into thin strips
8 ounces udon noodles, cooked according to package directions
Preparation
In a small bowl, mix together 1 tablespoon of the sesame oil, sesame seeds, tamari, mirin, chili sauce and ginger. Add the sliced pork, and stir thoroughly. Heat the vegetable oil in a large frying pan or wok over high heat. Add the pork and sauce mixture, and fry for 3-4 minutes, turning, until the pork is browned on the outside but still pink in the middle. Add the cabbage and red peppers and cook for 4-5 minutes more, until the vegetables have softened and the pork is cooked through. Stir in the scallions and cooked noodles and turn to coat with sauce. When the mixture is hot and the noodles are covered with sauce, serve immediately.
Serving Suggestion
Looking for flavor without the heat? Simply use half or none of the chili sauce in the mixture, and offer a dish of hot sauce on the side so your guests can add spice to their liking.
Recipe & photo courtesy of http://strongertogether.coop/
Quinoa, Squash and Cheddar Casserole
Ingredients
1 cup uncooked quinoa
1 15-ounce can chickpeas, drained
1 cup frozen corn kernels, thawed
1 1/2 cups packaged creamy squash soup
1 cup shredded sharp cheddar cheese
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation
Preheat the oven to 400⁰F. Lightly oil a 2-quart baking dish and reserve.
In a small saucepan, bring 1 1/2 cups water to a boil over high heat. Add the quinoa and return to a boil, then reduce heat to low, cover and cook for 14 minutes. When all the water is absorbed, take the pan off the heat and let stand, uncovered.
Stir in the chickpeas, corn, sage, salt and pepper, then pour in the squash soup and mix well to combine. Transfer mixture to the prepared baking dish and cover with cheddar cheese.
Bake, uncovered, for 30 minutes, until the cheese is golden brown. Let cool on a rack for at least five minutes before serving.
Serving Suggestion
A crisp green salad is the perfect accompaniment to this hearty and comforting whole grain casserole. Leftovers keep well for up to one week, making it a perfect make-ahead dinner or take-to-the-office lunch.
Recipe & photo courtesy of http://strongertogether.coop/
Southwestern Stuffed Zucchini Boats
Ingredients
4 medium zucchini, cut in half lengthwise
2 tablespoons olive oil
1 cup diced red bell pepper
1/2 cup diced green onions
1 teaspoon ground cumin
4 tablespoons prepared salsa
1 15-ounce can black beans, rinsed and drained
1 cup shredded cheddar cheese
Pinch of salt and ground black pepper
Dash of hot sauce (optional)
Preparation
Preheat the oven to 400°F.
Scoop the flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid, then dice about a cup of the flesh to use for the filling.
Cook the zucchini boats cut side down on an oiled sheet pan for 10-12 minutes. Remove from oven and turn the boats over.
While zucchini is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the red pepper, green onions and zucchini flesh for 3-5 minutes. Add the ground cumin, salsa, and black beans and cook another minute. Remove from heat and stir in the cheese, salt, pepper, and hot sauce if using.
Evenly distribute the filling mixture between the zucchini boats. Return the filled boats to the oven and bake for 10-12 more minutes until cheese is melted.
Serving Suggestion
Add cooked lean ground turkey to the stuffing for a heartier dish, or serve with grilled fish, chicken or tofu for an end-of-summer supper.
Turkey Spinach Meatballs
Ingredients
1 pound ground turkey
2 tablespoons fresh garlic, minced
1 10-ounce package frozen spinach, thawed and drained
1/2 cup yellow onion, minced
3 tablespoons tomato sauce
1 egg, lightly beaten
1/2 cup whole wheat breadcrumbs
1 teaspoon ground oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation
Preheat oven to 375°F.
In a large mixing bowl, mix all of the ingredients until well blended. Form into 1 1/2-inch balls and place on a sheet pan. Bake the meatballs for about 25 minutes, turning them a couple of times during baking to allow them to brown on all sides. The meatballs should have an internal temperature of 175°F. when a meat thermometer is inserted into the center.
Serving Suggestion
Move beyond traditional spaghetti and meatballs and serve these delicious meatballs over a bed of noodles with a rich mushroom-based or spicy Arrabbiata sauce. They make a fantastic meatball sandwich, too!
grilled Garlic basil Rockfish
Ingredients
2 lb Rockfish filet
3 tb Vegetable oil
1 tb Lemon juice
4 tb Butter
4 clove Garlic
2 tb Basil, fresh; chopped
1 dash Cayenne pepper
Preparation
Marinate the fish in the oil and lemon juice for at least 30 minutes before grilling. Grill for 10 to 15 min, turning only once. Time depends on the thickness of your fish. Heat the butter and stew the garlic for 3 min stirring constantly to make sure it doesnt brown. Add the basil, cayenne pepper and remove from the heat. Either pour the garlic butter over the fish or serve it in a gravy boat on the side.
Recipe & photo taken from bigoven.com
Grilled Chicken with Mango Salsa
Ingredients
1 1/2 cups mango, pitted, peeled and diced
1/4 cup green pepper, diced
1/4 cup red onion, minced
1 tablespoon jalapeno pepper,diced
1/4 teaspoon ground cumin
2 tablespoons fresh cilantro,minced
Juice of 1 lime
Salt and pepper to taste
2 pounds boneless, skinless chicken breasts (6 breasts)
1 tablespoon vegetable oil
Preparation
To prepare salsa, toss mango, green pepper, onion, jalapeno, cumin and cilantro in a mixing bowl with lime juice and season with salt and pepper. Salsa may be prepared up to a day in advance, to allow flavors to combine.
Preheat the grill to medium high.
Lightly brush the individual chicken breasts with vegetable oil, and season with salt and pepper. Place them on the grill and cook until the juices run clear, about 4-6 minutes on each side. Remove from the heat, let them rest 2 minutes, then place on individual serving plates and top with the salsa.
Serving Suggestion
This bright-flavored salsa is also delicious with tuna steaks, accompanied by steamed rice and a nice hot sauce. Complete the tropical theme with a Piña Colada, plantain chips and coconut flan or mango sorbet for dessert.
Recipe & photo courtesy of http://strongertogether.coop/
Chipotle Prawn Tacos with Avocado Salsa
Ingredients
For the avocado salsa
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos (about 225g), husked, rinsed and coarsely chopped
1/2 avocado, peeled, seeded, and cut into chunks
1.25 tsp salt
5g loosely packed fresh coriander leaves, coarsely chopped
For the prawns
1 tbsp olive oil
1 tsp chipotle or blended chilli powder
1 tsp salt
450g medium prawns (about 20), peeled and deveined
8 corn tortillas
8 sprigs coriander for garnish
2 limes, cut into wedges
Preparation
Put the onion, jalapeno and garlic in a food processor and finely chop. Add the tomatillos, avocado and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the coriander.
Heat a hob or outdoor grill to medium-high. Mix the olive oil, chipotle or chilli powder and salt in a large bowl. Add the prawns and toss to coat. Grill the prawns until translucent, about one and a half to two minutes on each side.
Grill the tortillas until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.)
Spoon the sauce on the tortilla, then top with about 2 or 3 prawns and a sprig of coriander. Serve 2 tacos per person, with a lime wedge on the side.
Recipe & photo taken from http://www.foodnetwork.co.uk/
Beef Carnitas
Ingredients
4 lbs. chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
chopped red onion for garnish
sliced jalapenos for garnish
salt to taste
Preparation
Preheat oven to 300 degrees F (150 degrees C).
Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
Totally wrap the meat in the foil and place in a roasting pan.
Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.