Tag Archives: Turkey

Basic Stock

Basic Stock

Basic Stock

Cook Time: 4 hours

Yield: 1 Gallon

Ingredients

  • 8 lb. Bones
  • 1/2 lb. Onion, quartered & peeled
  • 1/4 lb. Carrot, peeled, rough chop
  • 1/4 lb. Celery, rough chop
  • 1 Bay leaf
  • 3-4 Parsley stems
  • 1 tsp Peppercorns, cracked
  • 1-2 Sprigs of Thyme
  • 5 qt Water, cool

Instructions

  1. If you are making chicken or pork stock then the bones are firsh blanched to remove blood and impurities so that you end up with a clearer better tasting stock. To do that cover the bones with cool water and then bring the water up to a simmer and wait for the water to turn from pink to a light grey. As soon as the water turns grey drain the bones and rinse well. Now your bones are ready to start the stock.
  2. Place bones and measured water into a pot big enough to offer a couple inches of space for the additional ingredients and protects you from boiling over. Bring the water to a boil over high heat and immediately lower the temperature to low so that it a very low simmer that is just lightly bubbling occasionally. Start tracking time once you hit a boil.
  3. After 3 hours of simmering add your Onion, Carrot and Celery which is also known as a standard Mirepoix and the Bay, Parsley, Peppercorns, and Thyme which is also known as the Sachet E'pice. Cook for an additional hour then drain through a fine mesh strainer into either a metal container that can be placed in an ice bath to chill for future use or another pan for immediate use.

Notes

Stock is not salted because it is used for bases for other dishes and it is best to wait and salt those dishes as they are made so that the end product does not end up over salted.

http://www.culinarycafe.com/2016/11/23/basic-stock/

Thanksgiving Menu Favorites

 

Here we are 3 days to Thanksgiving and I most of you have followed my lead and analyzed all the local sales so you could make your dinner without breaking the bank. I was disappointed by this years price on Turkeys but I was able to find some really good sales on the other items I needed for sides. I use almost the identical menu each year which not only makes purchasing for dinner easy but I know that my recipes are tried and true and will be loved by all. This is my traditional Thanksgiving menu and the recipes that make it so special.

Deep Fried Turkey
Deep Fried Smoked Turkey – This is the same as my regular fried turkey recipe just using a smoked turkey.

Sage Turkey Dressing – This is the most popular side.
Sweet Potato Casserole With Praline Topping – I don’t need pie after eating this! Yumm

Mashed Potatoes
Giblet Cream Gravy
Buttered Corn – Frozen from my garden
Cranberry & Mandarin Orange blend – A can of whole cranberries and a can of Mandarin oranges mixed together and chilled.
Rolls

Pecan Pie
Sour Cream Apple Pie

Hot Mulled Cider – This is a must for all my holiday get-togethers

I have the preparation of this meal down to a science after making it for 10 years. I bake all the pies the day before and I also make my turkey stock the day before. The turkeys need to be placed in their brine the day before also so that gives me access to my giblets for the stock. Once the stock is made I separate out the meat and giblets and refrigerate everything. I almost forgot about baking my sweet potatoes. I have tried boiling them and I don’t think the end recipe has the same flavor or texture. I bake the sweet potatoes then skin them and throw them in the refrigerator until the next day. That leaves throwing together the sides on Thanksgiving morning and popping them in the oven just before you fry your turkeys. I can almost relax as long as I have my recipe check list on hand to see what has been done and what needs to be done. If I don’t keep my checklist with my silly things like forgetting the rolls or mashed potatoes tend to happen.

My suggests to make Thanksgiving a no stress day for you is –
1. Plan your menu well in advance
2. Use tried and true recipes
3. Make a list of what needs to be done
4. Start the day before and do all the preparation you can
5. Sit back and enjoy your dinner

Enjoy Life!
Candie

Sage Turkey Dressing

Sage Turkey Dressing

Rating: 51

Prep Time: 0

Yield: 8

This recipe for Sage Turkey Dressing is a family tradition. A must have dish for serving along side the traditional turkey.

Ingredients

  • 1 1/2 loaves of white bread
  • 3 carrots -- chopped
  • 1 medium onion -- chopped
  • 4 stalks of celery, roughly chopped
  • 6 eggs, well-beaten
  • 1 cup turkey meat, bits and pieces from giblets and wings from making turkey stock
  • 4 cups turkey stock
  • 3 tbsp rubbed sage
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Tear bread into small chunks no bigger than a silver dollar. Mix bread with chopped vegetables, stock, eggs and turkey meat. Season with sage, salt and pepper. Pour into a greased baking dish.
  3. Bake at 400 degrees for 45 minutes to an 1 hour. The middle will puff a bit when done.
http://www.culinarycafe.com/2009/11/25/sage-turkey-dressing/

Honey Brined Turkey

Honey Brined Turkey

Prep Time: 0

Yield: 14

Honey Brined Turkey

Ingredients

  • 1 19- to 20-pound turkey; neck, heart and gizzard reserved for gravy
  • 8 quarts water
  • 2 cups coarse salt
  • 1 cup honey
  • 2 bunches fresh thyme
  • 8 large garlic cloves, peeled
  • 2 tablespoons coarsely cracked black pepper
  • 2

Instructions

  1. For turkey: Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
    Position rack in bottom third of oven and preheat to 350 F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
    Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180 F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.
http://www.culinarycafe.com/2009/08/17/honey-brined-turkey-2/