Tag Archives: Turkey

Holiday Turkey with Cranberry & Rosemary Stuffing

Roasted Turkey with Oranges & Apples

Benjamin Franklin thought that the Turkey should be the country’s state bird and in many ways he got his wish. World wide, the most recognized symbol associated with the American holiday to celebrate Thanksgiving is the beloved bird. The holiday meal in that of itself, symbolizes a portion of the history: death and abundance, family gatherings and compromises. While the beauty of the celebration is that we set a moment aside to be thankful.

PLANNING DINNER  Adults with a healthy appetite generally eat more and kids generally eat less. To plan for purchasing a turkey allow approximately 1 lb. (500 grams) of turkey per person.

ROASTING TIME  Take into consideration the amount of time needed before a sit down dinner. Recommended Roasting  at 350 F  (177 C) will allow the turkey to cook at 20 minutes per pound.  A lower temperature of 325 F (163 C), allows the turkey to bake at 30 minutes per pound.  In other words, a 15 pound turkey would bake for 5 hours at 350 F, or 7  1/2 hours at 325 F.

This recipe layers in various ways to keep the moisture in the turkey so that it will not dry out. Begin by using a V-rack in your roasting pan OR create your own V-rack by layering the pan with fruit and set the turkey on a bed of orange and apple slices. Once the fat from the turkey melts, it falls to the bottom of the roasting pan. When that happens, the bottom quarter of the bird does not roast–it braises in its own juices.

The recipe has been written for a mid-size bird. Increase or decrease ingredients according to the size of the bird that you have chosen, carefully paying attention to the cook time chart below.

Approximate Roasting Times for Stuffed Turkey. Bake Temp. 350 F (177 C)
Turkey Weight Hours
6 to 8 pounds 2 hrs to 2 hrs 40 mins
8 to 12 pounds 2 hrs 40 mins to 4 hours
12 to 16 pounds 4 to 5 hrs 20 mins
16 to 20 pounds 5 hrs 20 mins to 6 hrs 40 mins
20 to 24 pounds 6 hrs 40 mins to 8 hours
Roasting Times for Unstuffed Turkey (hours=hrs  & minutes=mins)
Turkey Weight Hours
6 to 8 pounds 2 to 2 hours 40 minutes
8 to 12 pounds 2 hrs. 40 mins to 4 hours
12 to 16 pounds 4 to 5 hours 20 minutes
16 to 20 pounds 5 hrs 20 mins to 6 hrs 40 mins
20 to 24 pounds 6 hrs 40 mins to 8 hours

For more information on Everything Turkey click here http://www.butterball.com
INGREDIENTS

  • 12 lb. turkey (allow 4 hours for cooking)
  • 2 apples and 2 oranges (helps to promote moisture while baking in oven)
  • 2 Tbsp butter OR 12 bacon strips
  • 1 Tbsp rosemary
  • 2 tsp thyme
  • 2 tsp sage
  • 1 1/2  to 2 tbsp salt
  • 2 cups water

DIRECTIONS
Prepare Cranberry and Rosemary Stuffing, set aside. Preheat oven to 400 F degrees. Remove the giblets and neck if they are encased in a plastic bay within the back side of the turkey. Rinse and pat the turkey dry. Cut the oranges and apples into 1/4’s. Place 1 orange quarter and 1 apple quarter into the bird and then fill with a portion of the stuffing. Lay the remainder fruits under the bird. The water from the fruit provides moisture to the bird while cooking.  In a small bowl, combine rosemary, thyme, sage, salt and oil. Rub the seasonings under the skin on top of of the turkey and over the entire turkey. Layer bacon slices side by side all over the turkey this is so the meat stays hydrated: OR use only butter in place of bacon rubbing it over the bird. If the legs are not secured with a wire, tie them together with kitchen string. Place the turkey on a V-rack in a roasting pan with the meatier side (breast side up) and the less meatier side down setting on top of presliced fruits. Cover with aluminum foil creating a tent on top so that moisture circulates with in the pan and around the turkey.

For 12 pound turkey allow 4 hours baking time. Reduce oven temperature to 350 degrees. After one hour, baste the turkey with it’s own juices, using a baster or gravy ladle. Repeat at the second and third hour. After third basting, remove aluminum foil. Baste after 30 minutes.  Continue cooking the turkey until an internal temperature of stuffing  is 163 F  degrees, or insert the thermometer into the thick thigh  with out touching the bone, temperature should be 177 F.  Also look for other indications of doneness: loose joints and juices running clear. If turkey skin begins to turn dark brown before the internal temperature is met,baste once more and cover the turkey with foil and continue to roast.
Makes 15 (4 ounce) servings; various amounts of light and dark meat

Cranberry Stuffing  

Cranberry Rosemary Stuffing

  • 1/2 cup celery
  • 1  onion chopped
  • 1 garlic clove minced
  • 3 Tbsp butter, or Olive Oil
  • 1/2 tablespoon chopped fresh sage or 1/2 tsp dried sage
  • 1 1/2 teaspoon chopped rosemary or 1/2 tsp dried rosemary
  • 4 cups cubed toasted bread, (OR 2 cups cubed toasted bread  and 2 cups seasoned bread crumbs)
  • 1-1 1/2 cups Dried Cranberries 
  • 1/3 cup chopped walnuts (optional)
  • 3/4 tsp salt
  • pepper to taste
  • 1 1/2 cup warm water with a bullion cube dissolved (or pre-made broth)

Over medium heat, saute` in 3 Tbsp olive oil onion, garlic and celery for 5 minutes. In a separate pan, over medium heat add water, bullion cube and milk, bring to a slow boil, about 7 minutes.  In a bowl, assemble herbs, bread crumbs, cranberries, walnuts, salt and pepper. Take saute mixture and add to bread crumbs, stir with spoon. Slowly add the broth to the stuffing ingredients with wooden spoon until bread crumbs are moistened, but don’t become soggy. Place into an oven proof dish and bake in oven on 350 F for 20 minutes. May place a portion of stuffing in cavity of turkey, stuffing should reach 163 F inside turkey to be done.

Number of Servings: 15

Herb’s & Spice’s to Replace the Salt Shaker

…. After all, “variety is the spice of life”.

Add chopped basil to flavor vegetable dishes

Freshly grown and cut herbs placed in a vase filled with water adds beauty and a wonderful scent to the kitchen. Keep the herbs within hands reach makes it easy for the cook to chop and provides flavor to dishes while reducing sodium.  Herbs when added to any dish, accent’s and brings out the best from vegetables and meats. Consider making some changes to your meal preparation; buy spices and always keep a bouquet of garden fresh herbs within hands reach ready to be enjoyed.
Recipe Ideas

Spices (1/2 -1 teaspoon)
Allspice, Cumin, Paprika, Red Pepper Flakes Saffron, Tumeric

Herbs (1-2 Tablespoon)
Basil,  Cilantro, Ginger, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Thyme , Garlic, Onion

Sauces:

  • Excellent combination for any tomato base: Oregano, Garlic, Parsley, Red Pepper flakes, EVOO
  • Ragu base tomato sauce with or without meat. Chopped Onion, 6-10  Basil leaves, EVOO
  • Cream sauce: Chopped sage, 1/2 c. onion, 1 minced garlic, cracked pepper
  • Spaghetti Sauce
  • Michelangleo Sauce

Soups:

  • 1 tsp Tarragon, 1 tsp Red Pepper Flakes, 1 square inch cheese Rind from the end of Parmesan Cheese added to any soup. Allow to simmer for 45 minutes.
  • With a 2 tbsp olive oil combine equal parts of ROSEMARY, SAGE, THYME, to a GARLIC clove, half ONION for your favorite beans. • Try any of these herbs in your steamed vegetables or in soups.
  • Choose from 1/2 tsp Mint, Lemon Zest, or Dill are great in rice with vegetables and kidney beans, or in dips with yogurt and low fat sour cream.
  • 1 tsp chopped Chives and 1 tsp parsley are great on top of salad, soup or baked potato. They are also good in dips with yogurt and sour cream.
  • Fava Bean Soup
  • Creamy Zucchini Soup

•  For a delicious Pot Roast choose a group of seasonings, rub onto meat, place into a covered dish or closed plastic bag, allowing to absorb flavors for 4+ hours then prepare according to roasting time.

Herbs releases a wonderful aroma adding great flavors to your meals.

•  Chicken and Turkey

Choose group of seasoning and herbs and rub onto Chicken and Turkey

  • 1 tsp Turmeric, 1 tsp Marjoram, 1 minced  Garlic Clove, 1 Tbsp Extra Virgin Olive Oil .
  •  Zest of 1 Lemon and 1 Orange, 1 Tbsp chopped mint, 1 Tbsp Extra Virgin Olive Oil
  •  1 Tbsp chives, 1/2 tsp Oregano, 1 minced Garlic clove,  1/2 c. chopped onion, 1/2 tsp Cumin, 1 Tbsp Extra Virgin Olive Oil with tomatoes (tomato sauce), rice, black beans and corn for a delicious Spanish flavor.
  • Chicken and Dumplings (reduced-sodium)
  • Pork Roast and Vegetables
Steak  Marinade steaks in 1/4 c balsamic vinegar to tenderize the meat, adding a bit of 1/8 tsp salt, pepper and dried/chopped mint leaves
Wine Substitute
3/4 cup wine can be substituted with1/2 cup apple cider vinegar or red wine vinegar and 1/4 cup water.
Fish
  • • Place fish onto a large aluminum foil. In the center of fish place 5-10 leaves of parsley, 4 garlic slices, 1/4 tsp red pepper flakes. Completely cover fish and seal aluminum, place into oven and bake on 350 for 20 minutes.
  • Tuscan Cacciucco Fish Stew

Tips to reduce sodium:
Table Salt
Omit salt or reduce salt by ½ in most recipes (except in products with yeast). Cook foods without adding salt.
Don’t put the salt shaker on the table: try pepper, or Mrs Dash salt substituteFrozen or canned vegetables
Choose frozen vegetables without sauces or use no-salt-added canned goods. Rinsing canned vegetables will help reduce sodium.Seasoning Salt or spice mixes with salt
Use salt-free seasonings and spice mixes, herbs, spices, lemon juice, vinegar, mustard, garlic or Chile peppers to flavor food instead of salt.

Seasonings high in sodium include: catsup, chili sauce, chili powder, bouillon cubes, barbecue sauce, soy sauce, Worcestershire sauce, and meat tenderizers.