Mastering The Two Hour Turkey

I struggle with big beasts.  Foremost my lack of patience at cooking anything for 6-7 hours, or even 4 for that matter, always leaves me with an under-cooked bird.  This can not be said of the chicken.  Chicken does not daunt me in the same way, as well... It only takes an hour! My patience can handle this! Many Thanksgivings have gone by that we have microwaved the sliced turkey to make sure it is thoroughly cooked.  And frankly I find that most turkey cooked all day is darn dry!


No MORE! If I can cook a perfect chicken, I can cook a perfect turkey! Enter the electronic meat thermometer. Declare the turkey shall be done right, without flaw,  moist, delicious and EVERY TIME!

The Perfect, Juicy Two Hour Turkey

• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 2 lemon, halved
• 2 head garlic, cut in half crosswise
• 4-6 tablespoons (1/2 stick) butter, melted
• 1 large yellow onion, cut in 1/4ths
• 18-22 lb Turkey (anything less you are spending on bones) 

Preheat the oven to 400 degrees F, preheated for around 30-45 minutes prior to putting turkey in oven.

Remove the giblets. Rinse the turkey inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the turkey. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the turkey with the butter or olive oil and sprinkle again with salt and pepper. I prefer to rub 2 tsp unmelted butter under the skin as well, makes amazing skin.  Prepare oven bag with one tablespoons flour shaking all over bag. Insert electronic thermostat, into deepest part of breast if you have one.  

Circled is proper thermometer placement

Where to Place the Thermometer in a turkey- Right above the leg is the deepest part of the breast. So on the side of the bird.  Without running to bone as deep as you can .


Place turkey in oven bag and cut 6 air slits on top. Roast the turkey for 2 hours or until thermometer reads 170°F, the juices will run clear when you cut between a leg and thigh. Remove and let rest on counter covered for 20 minutes as juices will draw back into the meat. 

This turned out excellent! I'm so happy I tried it and made it work! Simplifies the complications of the turkey dominating the oven all day! 

Make Ahead and Serve Directions- The turkey can be made a day ahead and refrigerated before reheating, or it can be carved 10 minutes after resting.
If you decide to roast and carve the turkey ahead of time, or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month.When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).

Moist Juicy Turkey!

Equally as delicious Alton Brown (Good Eats) Brined Turkey. Though more complex the flavor is one that is worth a little extra effort if you can afford it!

Where to Find Organic or Heirloom Turkeys

Diestel Turkey- Sonoma Valley, Ca http://www.diestelturkey.com/our_family_of_turkeys.htm
Can also be found at PCC

Marys Turkeys -Local Store Finder http://www.marysturkeys.com/store.html

Eat Wild- http://www.eatwild.com/products/index.html

Fresh Cranberry-Orange Relish

Again, I give homage to my mother for this. She's pretty good that one.

By the way,  if there is any of this left, because it still surprises every guest how much they cant get enough of this; use it in sandwiches, turkey panini's," its just so fresh, and bright it makes the Leftovers. "Top of the Chart"!






Fresh Cranberry Orange Relish
2 Minutes to Prepare. Make 24 hours ahead of time.

1 12 oz pkg fresh cranberries
1 orange(Whole not peeled)

1 cup sugar

Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed.Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly.
Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired.
Stir well and refrigerate for at least 2 hours before serving.
Cranberry Orange Relish may be frozen for up to 2 months.

Makes about 2 1/2 cups.

Thai Massaman Curry- Beef and Chicken or Vegetarian

This Thai curry is unusual as it is not spicy or hot. Savory, deep, rich and creamy and melting with the most tender chunks of beef.

Thai Massaman Curry

2 lbs of beef, cut into 1.5-inch cubes (The tougher the better. I suggest a beef shank, or other bone in style roasts)

-OR-
Authentic Chicken uses thighs and bone in pieces.  I prefer a chunk so I use 2 lbs of boneless skinless chicken breast.  Cubed.
-OR-
Cauliflower(1 head broken into bite size pieces), New Potatoes and Chickpeas

2 cans good coconut milk
1 lb of waxy, potatoes like Yukon Gold or Yellow potatoes; cut into 2-inch chunks.
2 medium yellow onions, quartered
One 4-ounce can of Massaman curry paste, or to taste (1/2 can if like it mild)
2 tablespoons of prepared tamarind paste
2 tbs. Fish sauce, or to taste ( I know it sounds GROSS, but do not be afraid of fish sauce)
2 Tbs Palm, coconut, or brown sugar
1/3 cup dry-roasted peanuts

Optional add ins
7-8 lightly toasted white or green cardamoms, optional
1 teaspoon of lightly toasted cumin seeds, optional
3 Star Anise

Scoop out about 3/4 cup of the top, creamy part of the coconut milk and put in a large heavy-bottomed pot along with the curry paste. Fry the paste in the coconut cream over medium-high heat until the mixture turns into a creamy paste, bubbles up, and the coconut starts to turn oily.
Add the meat into the pot; stir to coat the meat with the curry paste. Add the remaining coconut milk and just enough water to barely cover the meat.
Turn up the heat just until everything comes to a boil; immediately lower the heat so that the curry is gently simmering. Cook, covered, until the meat is almost tender. The cooking time varies, depending upon the cuts of meat usually 1 1/2-2 hours. Beef shank, on the other hand, could take up to 3-4 hours. Chicken and cauliflower takes about 15 minutes so do with potatoes.
Check on the meat periodically. If more water is needed to keep the meat submerged, add it to the pot and restore the gentle simmer after each addition.

Add the onions and potatoes to the pot along with 2 tablespoons of fish sauce. You should add the onions and potatoes at the point where you feel it would take about 20 minutes for the meat to be perfectly tender. Add the vegetables before that point and they become mushy and fall apart by the time the meat is properly cooked. Add the vegetables after the meat has been perfectly cooked and by the time the onions and potatoes are tender, the meat will have been falling apart. This is the part where exact time requirement is not practical and common sense is necessary.
About 5 minutes before the potatoes and onions are ready, start seasoning the curry to taste with the tamarind paste, sugar, and extra cardamom and cumin, if desired. If more fish sauce is needed, add it now. Try to recall the taste of the version of Massaman curry which you like and keep seasoning it with tamarind, sugar, and fish sauce, and tasting until you achieve that flavor. (I like mine a bit on the sweet side with some tang.)

Serve with Coconut Rice and top with chopped peanuts.

Chicken Massaman

Hints: I do not suggest adding other vegetables or using baker potatoes as it affects the perfection of creamy taste and texture.  Also do not use lean and tender cuts of meat.  They will be mushy and ruin the Massaman. 

Coconut Rice

Easy Coconut Rice

21 minutes

1/2 tsp. coconut oil, OR vegetable oil
2 cups Thai jasmine-scented white rice (long grain rice like Jasmine is lower glycemic and wont send you into insulin shock like many other short grain and 5 minute varieties)
1 can good-quality coconut milk
1 3/4 cups water

2-3 Tbsp. toasted shredded unsweetened coconut (toast in a dry pan over medium high heat till browned. Remove immediately)
1/2 tsp. salt

1-2 Tbsp. toasted coconut for garnish

Rub oil over the bottom of a deep-sided pot.
Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer 20 minutes, or until most of the liquid has been absorbed by the rice.
Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat.

When ready to serve, remove the lid and fluff rice with a fork. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY!

Variation

Carribean Coconut Rice- Add one Cinnamon stick broken in three parts while simmers.  Remove and discard once ready to serve.

Mandarin Chinese Chicken Salad

Mandarin Chinese Chicken Salad

Light, refreshing, fresh, sweet, tangy, crisp and crunchy all at the same time! I can't resist! Loaded with grilled or BBQ'ed chicken this salad has the slight smokey flavor and the delicate mandarin sesame dressing!

This is so good! And frankly good for you! This is an all year salad in my house!







Under 30 Min.

SALAD COMPONENTS

2 cups baby spinach
2 cups shredded romaine
1/2 cup slice toasted almonds, or whole roasted salted cashews
2-3 fresh satsuma mandarin oranges, peeled and sliced (or canned sliced mandarins)
OR
1 navel orange peeled and and sliced
1/4 cup green onion, finely diced (optional)

2 cups shredded Smokey Beer Can Chicken -OR-
2-3 sliced Chicken Breasts- Simply Baked, Roasted or Pan Fried (I add a dash of cajun seasoning)

DRESSING
(In a jiffy I use Soy Vay Toasted Sesame Dressing found at most stores! It's Delicious!)

Zest of 1/2 orange (1/4 cup
1 tsp ginger
Juice of 1 orange(medium)
2 tsp sesame seeds
1 tsp crushed garlic
2 tsp sesame oil
1/3 cup rice vinegar
2 tsp sugar
1 tsp honey
1 tbs soy sauce

4 tbs canola oil

Mix all ingredients well with a whisk or blender. Slowly add oil to mixture.

Add lettuce and spinach to salad bowl or dish separately, and toss with dressing. Top with Chicken, Oranges, Almonds, and Green Onions. Serve and Enjoy!

The options are endless depending on what is in season! Even Sliced apples, diced dried apricots, fry up some crunchy wonton strips...

Thai Coconut Lemongrass Soup- Tom Kha Gai

This soup is made with nice size pieces of tender chicken, creamy coconut milk and broth. I have included the authentic ingredients as well as a the cheat version when your pantry is missing some of those ingredients.  This can be made any time of the year with a leftover chicken breast, turkey or by easily preparing some chicken and cutting or shredding.

This is my FAVORITE soup to kick a cold, especially the kind where nothing tastes good and you can't breathe. Lemongrass, chicken broth, the bit of zing to unplug your nose from the red pepper flakes! Yup! It's the one! I'm even known, if its a real whopper, to add a dash of chili oil.

Under 30 minutes

Thai Coconut Lemongrass Soup

1 quart chicken broth
1 1/2 C. coconut milk
1 cup sliced mushrooms (see authentic ingredient below)
1/4 tsp dried chile flakes, or to taste (see authentic ingredient below)
1 Stalk Lemongrass, cut into inch strips and lightly pounded
1 tsp freshly grated Ginger, OR 2 inches fresh ginger sliced into disk shaped slices (see authentic ingredient below)
2 1/2 tbs Lime juice
1/4 tsp Salt, or to taste
1-2 tbs brown sugar (optional)
1-2 cup pulled or cubed cooked Chicken (or white meat turkey)
1 Green Onion, chopped
Chopped Cilantro. Loosely chopped

Other Delicious Authentic Ingredients:

Straw Mushrooms (Found in a can usually) 

6 kaffir lime leaves (lightly bruised to release the flavor)
6 slices galangal, instead of ginger. A similar root, but not the same taste
8 bird’s eye chilies (lightly pounded), instead of dried red pepper flakes
3 tablespoon fish sauce(SUGGESTED)

Bring the stock to a boil, skim any foam that rises to the top and add coconut milk, lemongrass, lime juice, chile flakes, ginger, and chicken Simmer for about 15 minutes. Season to taste with salt. Ladle into soup bowls or mugs and garnish with cilantro and green onions.

Serve in a bowl with a side of steamed rice. (Traditionally this soup is served with the slices of galangal, lemongrass and lime leaves. I know many people who love to chew or enjoy them in the bowl. However if you do not like that or have a family member who doesn't you can strain or remove before adding chicken right at the end.)

Orange Yams with Pralined Pecans

These are the BEST yams you will ever eat! The orange makes all of the difference in amazing joyful flavor!

Seriously.. mom. This is still one of my favorite dishes you have ever made.  And honestly, aside from butter none of the components are my favorite at all.  But you did it.  You made one the all time favorite, holiday, side-dishes ever.

Candied Orange Yams with Praline Pecans

4 pounds yams; 4-6 yams depending on size baked, pulp scooped out; easy instructions below
1/4 cup fresh squeezed (juice of 1/2 orange) (use from concentrate if you needed) add more if dry
2 tsp-1 tbs Orange zest
5 tablespoons Grand Marnier liquor (optional)
Dash of Salt
Dash of Pepper
2 tablespoons Butter

Easy Baked Peeled Yams

Preheat oven to 400 degrees. Place  unpeeled yams or sweet potato on an ungreased cookie sheet. Cut each in half place. Bake uncovered for 45 minutes, or until tender when poked with a fork. Let cool enough to handle and scoop out pulp. This recipe can be the final product left in the skins and enjoyed similar to a baked potato with butter, brown sugar, cinnamon, maybe some chili powder.... But for the holidays we really like to go big!

Pralined Yams Assembly

Preheat oven to 350 degrees. Blend yams well with 2 tbs butter, orange juice, zest, salt, pepper and Grand Marnier(optional) smash with fork or pastry blender till mashed. Spoon into baking dish. 

Praline Topping
1 cup Brown sugar
4 tablespoons Butter
1 cup Pecans

Prepare pralined pecans by brown sugar and butter a small saute pan, and stir till melted over medium to medium low heat. Use care not to burn sugar, usually only 1-2 minutes. Pour praline over yams slightly pushing into brown sugar and arrange pecans over the top. Bake for 30 minutes, till bubbly and slightly brown. 

Preparing ahead- Assemble all components, beside praline topping 24 hours in advance and store in refrigerator. Add pralines when ready and bake the same.

P.S. If you do not like Pecans just omit the pecans and do a candied topping! 

Pumpkin Spice Buckwheat Pancakes

Contrary to its name Buckwheat is not wheat, and not related to the wheat family. Actually, it is a fruit and full of protein and all eight amino acids, vitamin B, High in Fiber, and according to the USDA keeps glucose levels in check better than any other carbohydrate! The caution if you are Celiac or Gluten intolerant is to watch out for buckwheat flours mixed with wheat flour.

Pumpkin Spice Buckwheat Pancakes
These Pancakes will blow you away! They are SOOOOOOO light, like pumpkin clouds, even though the buckwheat makes them a darker color. 


1 cup buckwheat flour
2 Tbsp packed brown sugar

1 1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 1/3 cup buttermilk* (don’t have, see recipe below for making buttermilk using milk and vinegar)
2 large eggs
1 tsp vanilla extract
3/4 cup fresh cooked or canned pumpkin (I used PCC's Organic Spiced Pumpkin)

If not spiced add: 

1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
Pinch of cloves

Directions:

In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, (spices, needed), and salt. 
In another bowl(or in same measuring container I already made the buttermilk in), whisk together buttermilk, eggs, and vanilla, then blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix, stopping when everything is just combined.
Fold in pumpkin.
Spoon 1/4 batter onto buttered or coconut oiled skillet for each pancake. Pancakes are to be flipped when the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open. 


Serve with butter and real maple syrup, plain yogurt and raspberry jam, or apple butter.  

Homemade Buttermilk

1 1/3 Cups Milk  
1 Tablespoon + 1 Tsp white vinegar or lemon juice

Place the white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 1 1/3 cup line.Let stand for five minute.

Homemade Coffee Creamer

Though I feel very strongly about eating well, one of the main pre-made and unhealthy things I couldn't give up was coffee creamer! No more will I read this:"INGREDIENTS: WATER, SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, AND LESS THAN 2% OF NATURAL & ARTIFICIAL FLAVORS, SODIUM CASEINATE (A MILK DERIVATIVE)**, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, MONO- AND DIGLYCERIDES, CELLULOSE GEL, CELLULOSE GUM, COLOR ADDED, SALT, CARRAGEENAN, SUCRALOSE."

 I especially love Peppermint Mocha in the cold months and never seem to grow weary of it! Finally I decided to take the leap, and create a few forms of creamer starting with my favorite Peppermint Mocha.  

The Basic Set Up

2 cups Organic Half-n-Half
           or
1 cup  Organic Heavy Cream
1 Cup Organic Whole Milk
           or just Heavy Cream

Add flavors you prefer and warm milk on medium low until begins to steam.  With Vanilla creamers run mixture through mesh sieve and store in original Half and Half Container or Labeled Ball jar in refrigerator.

Peppermint Mocha Coffee Creamer
1/3 cup Sugar (More/less to taste. Keep in mind this will seem very sweet but will be diluted again in your coffee)
1 tsp peppermint extract
1 1/2 tbs unsweetened cocoa


REVISED*
I have enjoyed this recipe but feel like I am missing the consistent smoothness. I find with the chocolate flavors etc there is quite a settling,  I do shake it previous to adding to my coffee, but still am not completely satisfied with the composition.  ANSWER* Oganic flavored syrup, like ones used in coffee shops to flavor espresso. Its right. Mix right in with Half and Half or cream. 


8 tbs or more taste flavor
1 quart organic half and half 


Here are some organic flavored syrups! 
Liquid Planet http://www.liquidplanet.com/estore/home.php?cat=79
Monin           http://www.moninstore.com/prod_Detail.html?prodID=118&flavor=Monin-Vanilla-Organic-Syrup


Sugar Free Vanilla
(I always prefer to use Fructose(Fruit Sugar) over Sugar to not raise my blood sugar, and its not the terrible Fake Sweetener)

4-8 Packets Truvia (depending of taste)
1/2 Vanilla Bean scraped and brought to heat pan with cream(or 1 tbs real vanilla extract)

Vanilla Bean
The Vanilla Bean is so delicious it always inspires me to add real vanilla bean to other things.  I could seriously drink it straight, forget the coffee. 
1/2 Vanilla Bean scraped and boiled in milk(or 1 tbs real Vanilla Extract)
1/3 cup Sugar(More/less to taste. Keep in mind this will seem very sweet but will be diluted again in your coffee)

NOTE: Add all your scraped vanilla beans to one container of sugar. Makes wonderful fragrant vanilla sugar you can use for baking.

Hazelnut
1 tbs Hazelnut Extract
1/2 tsp Vanilla Extract
1/3 cup Sugar (More/less to taste. Keep in mind this will seem very sweet but will be diluted again in your coffee)

Dairy Free
Substitute Almond Milk or Coconut Milk

Glory Beams Shine on Homemade Creamer! 

Fish Tacos in Warm Corn Tortillas

If you have never had a fish taco, I guessing your nose is curling, wondering WHY someone would eat fish in a taco.  Believe me I reacted the same way at one point, and now it's a staple around here! The kids, the family,  the friends keep begging for it!
If you have I'll bet you will jump for joy at the idea of making these fresh off your grill or kitchen year round! Seriously, outstanding and easy!












Fish Tacos with Warm Corn Tortillas
10 minutes

Fish

4-5 Sea Bass fillets (Halibut or Cod will do nicely)

Cajun seasoning  (my favorite is Broussard's) 

Lime (squeeze over the fish after done cooking)

In olive oil and butter cook 4 minutes each side

Components of Taco Togetherness

Napa Cabbage sliced in long thin strips (any cabbage will work but I like how delicate cabbage is)

Red onion very thin strips.

Fish Taco Sauce
1/4 cup mayo (Best Foods)

1/2 cup sour cream or Greek yogurt
1/2 tbs. Garlic powder or fresh garlic (in this sauce I actually prefer the powder)

1/4 cup lime juice or more to taste (whole squeezed lime)

1/4 tsp. Salt

Prepare Sauce by combining and whisking or stirring till smooth, and slice veggies while fish cooks, or if possible prepare them previous to cooking. If fish and/or tortillas are warm and done before the final products is ready to serve keep warm in a 200 degree oven.  This is such a fast meal it is ready sometimes faster than I can prep!  

Warm Corn Tortillas

Peanut oil has the best smoke point (i.e. it wont burn as easily, but vegetable is fine as well)

Here is a low oil way to cook tortillas I learned from Gastronomy Girl.

Add THREE DROPS of oil when pan is heated but not before! Just three...  Spin tortilla in bottom of pan with fingertips to distribute on tortilla.  Fry tortillas at medium high heat for about 10 seconds or less each side so browned but not hard. Place on paper towels. Cover stack of warm tortillas with foil or keep in warmed oven. Add three new drops about every 4 tacos.  

Prepare tacos, tortilla, fish, Citrus-garlic sauce, dash onion, cabbage, squeeze of lime and/or dash of hot sauce if preferred. Super delicious! They are really fresh, light and surprisingly filling meal!

Additional components: Mango Salsa, Nectarine Salsa, Tomatoes, Cilantro,