Mom’s Roast Turkey

INGREDIENTS

• 1 turkey, approx. 15 lbs.*
• Juice of a lemon
• Salt and pepper
• Olive oil or melted butter
• 1/2 yellow onion, peeled and quartered
• Tops and bottoms of a bunch of celery
• 2 carrots
• Parsley
• Sprigs of fresh rosemary, thyme

* Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for:

12-15 lb turkey for 10-12 people
15-18 lb turkey for 14-16 people
18-22 lb turkey for 20-22 people

METHOD

1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.

Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up.

Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.

2 Preheat the oven to 400 degrees F.

3 Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.

4 In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.

5 Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.

6 Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.

Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.

7 Chop up the turkey giblets (gizzard, heart). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing (see stuffing recipe).

8 Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.

If you want the breast to be browned as well, you can turn the bird over so that the breast is on top, and put it in a 500°F oven or under the broiler for 4-5 minutes, just enough to brown the breast. Note that if you do this, you will have a higher risk of overcooking the turkey breast.

Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175°F for the dark meat (thighs and legs) and 165°F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170°F, and for the breast 160°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.

9 Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it. 

Jo Mama's World Famous Spaghetti

• 
  
• 2 lbs Italian sausage, casings removed (mild or hot)
• 1 small onion, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine (a good Cabernet!)
• 1 lb thin spaghetti
• parmesan cheese

Directions:

1. 1
   In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. 2
   Add onions and continue to cook, stirring occasionally until onions are softened.
3. 3
   Add garlic, tomatoes, tomato paste, tomato sauce and water.
4. 4
   Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5. 5
   Stir well and barely bring to a boil.
6. 6
   Stir in red wine.
7. 7
   Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8. 8
   Cook spaghetti according to package directions.
9. 9
   Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

PITAS STUFFED WITH HUMMUS AND TOMATO

1 19 oz. can of chickpeas, drained and rinsed
3-4 t. tahini
4 t. water
2 t. lemon  juice
1-2 small cloves garlic, minced
1/4 sea salt (optional)
2 t. minced parsley
6 whole wheat pitas
3 large scallions, thinly sliced
3 large ripe tomatoes

Combine chickpeas, tahini, water, lemon juice, garlic and sea
salt (optional) in food processor and process until well blended
and smooth.  Stir in the parsley.  Warm pitas until they are
soft; slice almost completely through into two circles.  Spread
1/3 c. hummus over half of each pita; top with 1/6 of the sliced
scallions and slices of 1/2 a tomato.  Top with other pita circle
and serve.  Yields six pitas.

Andreas' Veggie Burgers

1/2 L onions
1/2 L mushrooms
2 green peppers
2 cans chick peas, mushed
1 tiny can tomato paste
1/4 L mozzarella, shredded
1/2 L carrots, shredded
2 eggs
1 - 2 tsps each of cumin, cayenne, dill, garlic
3 tsps dijon
approx. 1/2 L bread crumbs

Chop and sautŽ onions, mushrooms & peppers.
Combine all ingredients and make patties.
Grease pan and bake at 350 for 20 minutes. Flip. Bake 10 more minutes.

Great done on the barbeque or fried. Good with barbeque sauce. Freezes well.

(Lou Anne's notes: Add the spices to the veggies as you fry them - gives better
distribution. If you use a food processor, you need to do the mixing in
batches.)

Red or Green Thai Curry

                                                  
                                                                             
2 T red or green curry paste (use more for hotter curry; Mae Ploy brand                                                                            
   is excellent; if you want vegan, watch out for shrimp paste as an         
   ingredient in most brands; Curry paste is available in "packets" about    
   the same size as you've seen for chili, taco, or meatloaf seasoning       
   mixes, in small cans, and -- my favorite -- in large plastic tubs;        
   the stuff will store in your refrigerator indefinitely.)                  
3 T vegetable oil                                   
3/4 lb boneless chicken meat, cut into 3/4-inch pieces OR                      
   1 c tofu, sliced into strips about 1/4-inch thick and 1 to 2 inches
   long (if using tofu, try to get the "seasoned" tofu available in the
   refrigerated unit at the Asian market; it is soy-sauce colored)
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages
   on the bottom -- usually dusty -- shelf of the Asian market; they
   look like dried, curled-up leaves)
1/2 t salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips

Fry curry paste in oil in saucepan until fragrant.  Add chicken (if
using) and saute for about 1 minute over medium high heat.  Add
remaining ingredients except basil leaves or red bell pepper.  Bring
just barely to a boil; reduce heat and simmer 20-30 minutes.  Just
before serving, stir in basil leaves or red bell pepper.  Serve with
cooked Thai Jasmine rice (also available at the Asian market -- ask if
they have a smaller amount if you don't want to buy a 20-lb bag; they
will often make one up for you).

PUMPKIN PIE

1 unbaked 9" pastry crust
3/4 lb. tofu
1 (16 oz.) can pumpkin
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. nutmeg
1 t. salt (optional)
1/3 c. oil
1 t. vanilla
1 c. light brown sugar
1 1/2 T. molasses

Preheat oven to 350 .  Have ready 1 unbaked 9" pastry crust. 
Blend all ingredients in a blender until smooth and creamy.  Pour
this mixture into an unbaked pastry shell.  Bake for 1 hour. 
Chill and serve with Sweet and Creamy Topping.

Barbeque Sauce

1 cup ketchup
1/2 cup water (less if you want it thicker)
2 tablespoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons Worchestershire sauce
1 teaspoon vinegar
1/2 teaspoons dry mustard

CARROT CAKE

Makes one 9 in. by  13 in. pan or one 9 in. spring-form tube pan.

Preheat oven to 350 F.

Mix together:
3 c. unbleached white flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. salt

Mix in separate bowl:
1/2 lb. tofu, blended until smooth
1 lb. carrots, grated (4 1/2-5 c.)
3/4 c. oil
2 c. light brown sugar
1 T. vanilla
1/4 c. orange juice concentrate

Add dry ingredients to the wet ones.  Stir until moistened.

Fold in:
3/4 c. walnuts, chopped
3/4 c. raisins

Oil and flour pan.  Pour mixture into pan.  Bake for 45 minutes. 
When cool, top with Creamy Glaze Topping, alongside.

LEMON "CHICKEN"

1 lb. firm tofu
1 T. olive oil
1 t. pressed garlic
1/2 c. sliced green onions
1 T. pastry flour
1 T. nutritional yeast (optional)
1/2 t. plum vinegar or brown rice vinegar
2 t. teriyaki sauce or light soy sauce
1 T. lemon juice

Cut tofu crosswise in 1/4" slices, then cut slices in 1"
segments.  Heat wok or large non-stick skillet and add oil and
garlic.  Add tofu immediately and stir fry for 1 minute.  Add
green onions and stir fry 1 minute longer.

Dust tofu and onion mixture with flour and yeast.  Stir fry for 2
minutes more, allowing tofu pieces to brown and crisp slightly. 
Add vinegar and teriyaki sauce, then stir fry until completely
absorbed.  Add lemon juice and stir fry 2 minutes longer. 

TOFU IN BLACK BEAN SAUCE

This recipe calls for deep fried tofu which you can make yourself or buy 
from an oriental store.  The black bean sauce and fermented black beans 
can also be found at most oriental stores.  Serves 3-4.

2 blocks firm fried tofu, in 3/4 inch cubes
3 cloves garlic, minced
2 quarter-sized pieces of ginger, minced
2 tbsp. oil
2 or 3 green onions, chopped green and white parts
1 tsp. fermented black beans, rinsed briefly in water to remove
        some of the salt, then coarsely chopped.
1 tbsp. black bean sauce
1 cup vegetable stock or water
1 tbsp. sesame oil

Heat oil in large skillet or wok. Add the ginger and garlic; saute for
about 20 seconds until the aroma "explodes."

Add the black beans and the green onion and saute for about 10 seconds.

Stir in the black bean paste and vegetable stock; mix well. Add the tofu
cubes.

Turn the heat down to maintain a strong simmer; cover and let cook about
20 minutes.  Add the sesame oil and give a brief stir.

Serve over rice.

Notes:
* I typically triple the black beans and black bean sauce, and double 
  the garlic and ginger.
* I usually don't add two tbsp. oil at the beginning---maybe one,
  or .5  plus .5 tbsp. sesame oil, then the rest of the sesame oil at 
  the end. The sesame oil does do good things for the dish, though--
  leave it in. 
* I also usually add mushrooms.

Servings

12

Cooking Time

30 min.

Difficulty Level

Average

Ingredients

4 cups buttermilk

15 cloves garlic, sliced

1 cup fresh rosemary leaves

2 tablespoons + coarse salt

2 tablespoons + freshly ground pepper

3 (3 lb.) whole chickens, cut into 8 pieces, with the breasts halved

Olive oil

Preparation Instructions

In a bowl, stir together the buttermilk, garlic, rosemary, 2 tablespoons salt, and 2 teaspoons pepper.

Lay the chicken pieces out on two or three baking sheets. Pour half the buttermilk mixture over the chicken; turn the chicken pieces over and pour the remaining buttermilk mixture over them. Refrigerate overnight, turning the chicken pieces now and then.

A half hour before cooking, remove the chicken pieces from the refrigerator. Preheat the grill and coat the grate with olive oil.

Remove the chicken pieces from the baking sheets, patting them dry with paper towels.

Grill the chicken breasts and drumsticks over direct heat for 10 minutes, being sure the skin side faces the heat. Turn and cook over indirect heat, covered, until a thermometer in the thigh reads 165 degrees F., about 15 minutes or so.

Grill the chicken wings over direct heat, turning frequently for about 15 minutes, or until cooked thoroughly.

Grilled Buttermilk Chicken

Buttermilk is essential for fried chicken, but as this recipe proves, it’s terrific for grilled chicken, too.

Chicken Vegetable Soup

Servings

6-8

Preparation Time

Approx. 5 minutes

Cooking Time

8 hours on Low Heat; 4 hours on High Heat

Difficulty Level

Easy

Ingredients

3 carrots, peeled and sliced

3 stalks celery, sliced

1 medium onion, chopped

2 lbs. boneless, skinless chicken pieces

Salt and pepper to taste

Hot water

Preparation Instructions

Peel and chop vegetables and put in crock pot.

Add chicken pieces, salt and pepper. Cover with hot water.

Put lid on crock pot and cook on Low Heat for 8 hours or on High Heat for 4 hours.

Sauteed shrimp

 

Servings

4

 

Preparation Time

15 mn

 

Cooking Time

15 minutes

 

Recommended Wine

Pouilly Fuissé

 

Ingredients

7 oz. gray shrimp, wine white, minced parsley, chopped shallots, 1 onion, chopped, peppercorns, 1 bay leaf

Preparation Instructions

Place a few drops of oil in a frying pan and sauté the shrimp. When they begin to turn brown, add a small amount of white wine. Add parsley, shallots, and bay leaf. Just before serving, top with onion and peppercorns.

Caesar Salad With Parmesean Twill

 

 

Ingredients

1 head of romaine hearts ½ cup finely grated reggiano parmasean cheese 2 slices double smoked bacon 2 cups of balsamic vinegar 1 tbs honey

 

Preparation Instructions

Trim and wash romaine lettuce leaves. Pat dry with paper towel. On a baking sheet lay out your Parmesan cheese, lengthwise, about 8 inches by 1 inch. Place cheese in 350 degree F oven, for 6 to 7 minutes, until melted and slightly browning. Remove from oven, let cool for 30 seconds. Using tongs or a palette knife remove the strip of cheese from the baking tray and roll around a mug or glass, being sure to put the seam underneath the weight of the glass, while it rests, making sure it adheres, and let cool. On the same baking tray, lay out your two pieces of double smoked bacon flat. Place another baking tray of equal size on top, and bake in the oven for approximately 10 minutes at 350 degrees F. Remove from the oven and take the top tray off. Lay bacon out on paper towel and pat dry excess grease. Bacon should be dark, fully cooked and after one minute out of the oven should be crispy.

Grilled Mustard Chicken Breasts

Servings

4-6

 

Preparation Time

5 minutes, plus 2-4 hours to marinate

Cooking Time

6-8 minutes

Difficulty Level

Average

 

Ingredients

1/4 cup Dijon mustard

1/4 cup coarsely ground mustard

1/4 cup German mustard

1 1/2 tbsp. fresh lemon juice

1/4 tsp. freshly grated lemon zest

1/4 cup white vinegar

1/3 cup apple juice

1 shallot, peeled and sliced

1 small clove garlic, minced

1/4 tsp. coarse ground black pepper

4 boneless, skinless chicken breasts (approx. 1 lb. total)

Preparation Instructions

Mix all the ingredients together, except the meat, in a shallow bowl. Add chicken and turn once or twice to coat.

Cover bowl and chill for 2-4 hours to marinate, turning occasionally.

When ready to grill, remove chicken from bowl. Discard marinade.

Place chicken on lightly oiled, preheated grill. Cook until meat is no longer pink inside, about 3-4 minutes on each side.

CROCK POT ROAST

Servings

8

 

Cooking Time

 

8 - 8 1/2 hours

Difficulty Level

Easy

 

Ingredients

 

3 lb. boneless pork loin roast

2 garlic cloves (thinly sliced)

6 potatoes (cubed)

1 onion (sliced)

¾ cup beef, chicken, or vegetable stock

1 ½ tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon water

Preparation Instructions

 

Cut slits along the top of the roast and place the garlic slices in them. Place the roast under the broiler until golden.

Place the potatoes in the crock pot. Add half the onions. Add the roast. Add the remaining onions.

In a mixing bowl, combine stock and soy sauce. Pour this mixture over the roast. Cover and cook on low for 8 hours.

Using slotted spatulas, remove the roast and the vegetables from the crock pot.

In a small bowl, combine the cornstarch and water. Pour into the crock pot. Cook on high until thickened. Pour over the roast and vegetables before serving.

CAKE WAFFLES

4 eggs
1 c. sugar
1/4 tsp. cardamom (optional)
1 tsp. vanilla
2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
2 c. milk
1/2 c. melted butter

 

Beat eggs and sugar. Add cardamom and vanilla. Sift flour, soda, and baking powder. Add milk and mix until batter is smooth. Cool shortening before adding. Bake in preheated waffle iron greased slightly.