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/
Chocolate Pear Cake
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups light brown sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup plain yogurt
1/2 cup canola oil
2 teaspoons vanilla
2 cups chopped unpeeled pears, about 2 small
Powdered sugar
Preparation
Heat the oven to 350°F. Grease a 9x9x3-inch square baking pan, reserve.
In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. Whisk to combine, crushing any lumps of brown sugar with your fingers.
In a medium bowl whisk the eggs lightly, then add the yogurt, oil and vanilla and mix until smooth. Quickly stir the egg mixture into the flour mixture, and just as it comes together, stir in the pears. Spread in the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes on a rack before dusting with powdered sugar and cutting into 16 squares. Once the cake is completely cooled, it can be tightly wrapped and refrigerated for up to a week.
Recipe & photo courtesy of http://strongertogether.coop/
Spicy Pumpkin Soup
Ingredients
Soup
2 tablespoons vegetable oil
1 1/2 cups diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 1/2 tablespoons minced jalapeño, seeds removed
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
3 cups pumpkin purée (canned or fresh cooked)
2 cups vegetable broth
1 1/2 cups milk
Salt and pepper to taste
Chipotle Sour Cream
8 tablespoons sour cream
1 teaspoon finely minced chipotle pepper in adobo sauce (see Note)
1 tablespoon minced cilantro
Preparation
Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Sauté the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.
Serving Suggestion
Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.
Recipe & photo courtesy of http://strongertogether.coop/
Peach Ginger Crisp
Ingredients
5 cups sliced peaches, fresh or frozen (about 6 large peaches)
1/2 teaspoon ground ginger
2 tablespoons maple syrup
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon cinnamon, ground
2 tablespoons crystallized ginger, minced
1/2 cup cold butter (1 stick), cut into small pieces
Preparation
Preheat the oven to 350°F. Oil or butter an 8 or 9-inch square baking dish.
In a mixing bowl, toss the sliced peaches with the ground ginger and maple syrup until coated. Place mixture into the baking dish.
Mix together the oats, flour, brown sugar, salt, cinnamon, and crystallized ginger. Blend in the butter pieces with your fingers or a pastry cutter until crumbly. Spread the topping evenly over the peaches. Bake for about 45 minutes, until peaches are bubbling and the crisp topping is lightly browned. Let the crisp set for 15 minutes before serving.
Serving Suggestion
This classic summertime dessert is often served with ice cream or sweet tea with mint—a festive way to end any barbecue or picnic.
Recipe & photo courtesy of strongertogether.coop
HONEY-ROASTED CHERRY TOMATOES
Ingredients
1 pound/500g cherry tomatoes
2 garlic cloves
1 tablespoon clear honey
3 tablespoons olive oil
Flaky sea salt and freshly ground black pepper
Perparation
Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Recipe & photo taken from epicurious.com
Old-Fashioned Blueberry Buckle
Ingredients
2 cups fresh blueberries, washed and stemmed
1 tbs. lemon juice
2 cups sifted flour
2 tsp. baking powder
dash of salt
1/4 cup butter, softened
2/3 cup granulated sugar
1 egg, beaten
1/4 tsp. vanilla
1/2 cup milk
Topping
1/2 cup brown sugar
1/3 cup flour
1/2 tsp. cinnamon
Dash of nutmeg
1/2 stock butter, melted
Preparation
Place prepared blueberries in a bowl and sprinkle with lemon juice. Set aside. In a mixing bowl sift together flour, baking powder, and salt. Set aside. in a separate bowl cream butter and sugar together. Blend in beaten egg, vanilla, and milk. Stir dry ingredients into liquid until well blended. Fold in berries. Pour batter into a greased, floured 9x9-inch baking sidh. Sprinkle with topping and drizzle with butter. Bake in a preheated 375 degree F. oven for 30-35 minutes.
Recipe taken from "Old-Fashioned Bread Puddings & Other Old-Fashioned Desserts" by Bear Wallow Books
Classic Blueberry Pie
Ingredients
Pie Crust
1 cup flour
6 T butter
2 1/2 T cold water
Pie filling
4 cups frozen blueberries (thawed and drained), when in season, use fresh!
1/4 cup flour
1/2 cup sugar
Preparation
Pie Crust
Cut very cold butter into tiny pieces and combine into flour. (I usually use my fingers to break down the butter into “pea sized” pieces). Add water a tablespoon at a time — mixing the ingredients with a fork or by hand until dough is combined but not sticky. (Note: pie crust dough doesn't need a lot of kneading, so as soon as the ingredients are combined, dough is ready). Form the dough into two balls, cover in plastic wrap and refrigerate for 30 minutes. Lightly flour a surface for rolling out the dough. Roll out one dough ball into a very thin circle and place into a 9" pie tin. Dough should overhang the edge of the pie tin by 1/2"; trim away any excess dough. Roll out the remaining dough ball and cut into 1/2-3/4" lattice strips.
Filling
Combine berries in large bowl. Mix in flour and sugar and let stand for 20 minutes. Pour into pie tin. Lay on the lattice allowing strips to overhang the pie tin by 1/2"; trim away excess dough. Fold the bottom crust over the ends of the lattice and pinch to seal the dough together. Bake at 450°F for 10 minutes, reduce to 350°F and bake for 40 minutes or until golden brown.
Irish Bangers and Mash
Ingredients
1 pound potatoes, peeled and cubed
2 cups chopped or shredded cabbage
2 1/2 cups onion, chopped
1/4 cup milk
2 tablespoons butter, unsalted
Salt and pepper to taste
8 links pork sausage
2 cups beef broth
1 tablespoon cornstarch
Preparation
In a medium saucepan, cover the potatoes with water. Bring to a boil and simmer 15 minutes, or until tender.
As the potatoes are cooking, melt 1 tablespoon butter in a large skillet over low heat. Add cabbage and 1/2 cup onion and sauté until soft but not brown. Remove from heat and reserve.
Drain the cooked potatoes and mash by hand. Incorporate the milk and butter into the potatoes until well mixed, and fold in the cooked cabbage and onions. Season to taste.
Fry sausage in another skillet over medium-high heat, until browned. Remove the sausage from the pan.
In the pan juices, sauté 2 cups chopped onion until lightly browned. Add beef broth, bring to a boil, and simmer 5 minutes. Thicken with cornstarch.
Place one scoop of potatoes in the center of a serving plate, top with two sausages, and cover with gravy.
Recipe & photo courtesy of http://strongertogether.coop/
Colcannon
Ingredients
5 medium Yukon Gold potatoes (about 1¾ pounds)
Kosher salt
6 tablespoons unsalted butter, divided
2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
1¼ cups milk
½ cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced
Preparation
Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.
Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.
Recipe & photo taken from http://www.bonappetit.com/
Rhubarb Tart Parisienne with Honeyed Strawberries
Ingredients
1 Pastry Dough for Pies and Tarts or Wheat-free Pie Crust (below)
3 to 4 cups fresh rhubarb, cut into small chunks or sliced thinly on the diagonal
1 cup crème fraîche or heavy cream
2 large eggs
3/4 cup unrefined sugar
Turbinado sugar for sprinkling (optional)
1 pint fresh strawberries, capped and cut in half lengthwise
2 tablespoons honey
Pastry Dough for Pies and Tarts
1 1/2 cups unbleached all-purpose flour
4 ounces (1 stick) chilled unsalted butter, quartered lengthwise and cut into pieces
1 teaspoon salt
1 egg, lightly beaten
1 tablespoon unrefined sugar
1 tablespoon milk
Wheat-free Pie Crust (alternative to Pastry Dough)
1/3 cup barley flour
1/3 cup soy flour (or 1/6 cup soy, 1/6 brown rice flour, or 1/3 cup partly ground whole sesame seed meal)
1/3 teaspoon salt
3 tablespoons oil
3 tablespoons water
Preparation
Preheat oven to 425° F.
Line a 9 or 10-inch tart pan with the pastry crust. Trim the edges. Scatter or arrange the rhubarb over the crust. Combine crème fraîche or cream, eggs and sugar; pour over rhubarb. Sprinkle with Turbinado sugar (this will give it a glittery texture).
Bake for 10 minutes and then reduce the heat to 350° F. Bake for 20 to 30 minutes more or until rhubarb is tender and the filling is set.
Combine the strawberries with the honey and serve draped over the tart.
Pastry Dough for Pies and Tarts
Combine all of the ingredients in a food processor and blend until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball.
Wrap the dough in plastic wrap and chill it for 30 minutes. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.
Wheat-free Pie Crust
Stir flours together with salt directly in a 9 to 10-inch pie pan. In a cup, mix 3 tablespoons oil and 3 tablespoons water with wire whisk until emulsified (mixed well). Add to flour slowly, stirring with fork; lightly knead in pan and flatten, pressing into shape with fingers. Lightly prick bottom and sides with fork tines.