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.

Turkey Leftovers are Better than the Turkey Itself!

Thanksgiving leftovers are great! In fact its really the only time of the year that I can handle devouring a meal a second time around.  I know what more than a few plates of the original feast are consumed as the long weekend progresses, but what do you do when want to find new creations, new ways of seeing your turkey and sides, new ways to taste the perfection?

I have a few favorites:

Turkey, Cranberry Relish, Stuffing and Havarti Panini- A great way to eat all the flavors you love packing a warm, crispy sandwich. The Italian's version of a grilled cheese, but with a whole lot more! The options are endless here... some want stuffing, some smoked gouda, or even gravy!

Chipotle Turkey, Bacon and Cheddar Panini- Bacon, melted cheese, Crisp chewy bread, turkey... need I say more?

Turkey Noodle Soup- Nothing going to waste I boil the leftover turkey after I've stolen all the meat and make a wonderful broth. I freeze some in quart containers, and even in 8 oz. containers to use later. I always have enough left to make a big pot of turkey noodle soup to warm everyone up as the temperature drops!

Creamy Turkey Enchiladas
 My families favorite! Packs a flavor punch using the broth to make a creamy chicken Enchilada with a red sauce outside its the best of both worlds! And when they wary of the same flavors this Latin American dish really changes the pallet. Turkey Enchiladas

Steelhead Diner- Theo's Chocolate Pecan Pie

I happen to be a VERY lucky girl, I am sure of it! I was invited to join other urbanites in the Dine Around Seattle annual event, featuring restaurants of noted reputations offering three course meals for $30. I carefully detailed the restaurants and menus determining which would not only be satisfying, but food that was unique or a treat that I have never prepared for my family. I concluded that Steelhead Diner, located right in the Pike Place Market, was definitely the one!
Best dining choice I have made so far! The restaurant itself is high end, gourmet food, but the atmosphere is lively, welcoming and casual! If you have followed me long enough you know I believe strongly in seasonal, local foods and sustainable eating. Imagine my absolute joy as I read the menu and boldy printed was "nothing south of oregon - nothing east of idaho". Did I chose right or what?!
But the food, what was the food like?  It ALL was amazing. I will be back, there was nothing that wasn't prepared perfectly. As for my plate of Olson Farms Yukon Gold Potato and Goat Cheese Gnocchi...The Herbed cream sauce was plate licking worthy, the gorgeous cubes of seasonal squash were a sublime addition and the gnocchi, well.. I've had gnocchi before. I wasn't impressed. These were the most delicate clouds, perfected and wrought by angels. I'm not kidding.  I couldn't even bring myself to share with my date.

#1 Delectable Dessert - THEO CHOCOLATE PECAN PIE with Cocoa Nibs & Bourbon Chantilly Crème
Sincerely the most incredible pie I have ever had.  I chose it because I have honestly never liked the idea of pecan pie, I've never made it, tasted it or ever wanted to. Tonight was my time to try new flavors, flavors that the masters of  the culinary world have perfected; this is one perfect recipe. Chewy, Caramelly, a crust that is like a shortbread, Crunchy bits of Dark Chocolate, Gooey, humbling perfection on a plate!
Nothing could have topped my evening off better than the Seattle P.I. posting the recipe two days later, a Thanksgiving article featuring the RECIPE for Theo Chocolate Pecan Pie! I'm giddy! Sooooo... go taste it. Go sit down for their perfect pie and a cup of joe with a friend, you wont regret it.  Once you can't seem to let it go, you want more, here is the recipe! But by all means, return to Steelhead to try something new! They do not disappoint!

Steelhead Diner's- THEO CHOCOLATE PECAN PIE

PIE CRUST
1 ½ pounds all-purpose flour
1 pound chilled unsalted butter
8 ounces ice cold water
½ teaspoon white vinegar
Place flour into bowl of stand mixer with paddle attachment.
Cut butter into ¼-inch cubes, add to flour and begin mixing at low speed. When butter and flour are incorporated and begin to resemble pea-size balls, add the ice-cold water and vinegar and mix until it is just barely held together.
Spread onto chilled baking pan and refrigerate 30 minutes.
Preheat oven to 300 degrees. Butter and flour the inside of a steep-sided 9-inch cake pan. Roll out pie crust to roughly ¼-inch thickness and place in pan, making sure that there are no air pockets. (Allow for a generous overhang; our crust retracted considerably in the oven.)
Line inside of pie crust using heavy-duty tinfoil or parchment paper and fill with dried beans (or other pie weights) to make sure the crust does not bubble.
Bake for 20 minutes, then remove the beans and bake for another 10 minutes. Remove from oven and allow to cool.

Notes: It sounds like too much flour, but the amount is correct. This pie has an unusual crust, and it's important to use a cake pan rather than a pie pan. And as in all pie dough recipes, it is essential that the water and butter be very cold when added to the flour and that you are very careful not to overmix.


PIE FILLING
7 eggs
2 ¼ cups sugar
2 ¼ cups dark corn syrup
1 teaspoon vanilla extract
½ cup Theo Ghana Dark Chocolate Bar 84%, cut into chip-size pieces
1 ½ cups whole pecans

Preheat oven to 350 degrees.
In a medium mixing bowl, add eggs, sugar, corn syrup and vanilla extract and mix well until consistency is smooth and even.
Sprinkle chocolate pieces along the bottom of the pie crust followed by whole pecans. Gently pour in the custard mix.
Bake at 350 for 15 minutes, then place a lid over the pie (a cookie sheet will work) and bake for 30 minutes, covered. Remove lid from pie and bake for another 30 minutes if using a convection oven, or another 70 minutes if using a standard oven, until the pie has set and does not wiggle. Shield crust with foil if needed.
Refrigerate for at least 2 hours before serving


Garnish with Theo Chocolate Cocoa Nibs and bourbon chantilly creme (whipped heavy cream with bourbon and sugar)


Note: Theo Chocolate, made in Seattle, is available at many markets, including Metropolitan Markets, Town & Country Markets, PCC, Madison Market and Whole Foods.


-- Courtesy of Kevin Davis, chef-owner of Steelhead Diner

 Read more: Seattle PI

VISIT STEELHEAD DINER at 
95 pine street
pike place market
seattle, wa 98101

http://www.steelheaddiner.com
206.625.0129

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! 

Perfect Thanks and Giving

Perfecting Thanks and Giving! 

There are a million articles, shows and recipes about Thanksgiving this time of the year...Of course all the pro's come out to show you how it is done. There are a few that I have found to to be tried and true turkey wise; plus, a few additions to the table that are unique to us,  but loved by all who try them! So I'll share the turkey methods I prefer, and bring some new additions to the Table as well as a new Thanksgiving table setting! 

Menu- Let's Create a Plan

Perfect Two Hour Turkey
Prepare by defrosting your turkey, if not a fresh turkey. About 24 hrs per 5-6 lbs. So a 22lb turkey can take 4 days in the fridge! I buy at least 18-24 lbs. I find anything smaller is buying a lot of bone weight.

Make Ahead Sides With EasePrepare these sides 1-2 days ahead of time. Remove from refrigerator around 1 hour prior to completion of turkey. As the turkey rests for twenty minutes bake them at 350 degrees. Everything will arrive at the table at the same time, hot and ready! 

• Cranberry, Sausage and Brown Bread Stuffing 

Make a day ahead and stuff this one in the neck cavity, not the body.  

• Perfect Rustic Corn Bread Stuffing 

Make a day ahead and bake in a dish. 

• Fresh Cranberry Orange Relish

Make at least 24 hours ahead of time for optimum flavor. 

• Praline-Orange Yams

Make a day ahead and bake

• Sour Cream Mashed Potatoes

The Sour Cream makes them smooth and creamy! Make ahead by roasting potatoes with skins on, in oven, or boiling and letting rest in fresh water earlier in the day. Roasted anything tastes so much better, and the nutrients stay intact as apposed to boiling.

• Buttery Green Beans Almondine with Crispy Leeks

Leeks may sound unusual but the flavors are a mild combo of garlic and onion. So a wonderful, very easy component to Green Beans and almonds!

Make a LOT! I'm telling you I have the perfect foods for the leftovers, which is sincerely my favorite part!