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Monday, November 19, 2012

Perfect Roast Turkey

Since we're so close to Thanksgiving, I thought it was the perfect time to re-post my turkey recipe.  I'll be utilizing it again this year, but after watching an episode of the Pioneer Woman I'm going to add some peppercorns, rosemary and orange peel to my brine this year (her full recipe is here).  I'll let you know how it turns out...

It's a lot of preparation and work, but this turkey recipe is the ultimate centerpiece to our Thanksgiving dinner.  The turkey is moist and succulent.  Even with the addition of citrus and the maple glaze, the drippings are still great for gravy.  So give it a try if you're feeling adventurous and industrious!
13 lb turkey
2 oranges
2 lemons
2 grapefruit

BRINE:
3/4 cup salt
3/4 cup brown sugar
8 cloves of garlic, peeled
water to cover

ONION STUFFING:
1 1/2 sticks unsalted butter, softened
1 medium white or yellow onion, minced
1/4 cup minced thyme leaves
2 tablespoons minced fresh sage
1/2 teaspoons salt

BASTE:
5 tablespoons unsalted butter, melted
5 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon pepper

DAY 1 (yes, this is a lengthy recipe!)
  1. Remove the neck and giblets from the turkey.  Rinse well with cold water inside and out.
  2. In a container large enough to snugly hold the turkey, combine the brine ingredients with a cup of cold water.  Stir well.  Place turkey in the container and add more cold water until covered.  Put a plate on top of the turkey to keep it submerged.  Refrigerate for 24 hours.
  3. Combine the stuffing ingredients in a food processor until smooth.  Put the mixture on wax paper in a log shape.  Roll the paper around it and refrigerate.
DAY 2:
  1. After 24 hours in brine, discard the brine and rinse the turkey well with cold water.  Pat dry.  At the neck cavity, gently separate the skin from the breast meat on both sides with your fingers, working from the neck end back to the tail, making a pocket to hold the stuffing.  Be careful not to rip the skin.
  2. Remove the stuffing log from the refrigerator and cut into slices.  Insert the rounds under the skin.  From the outside of the skin, use your fingers to smooth the stuffing evenly over the breast meat.
  3. Quarter the citrus and stuff as many as will fit into the cavity of the turkey.
  4. In another bowl, combine the baste ingredients.
  5. Place a large, heavy skillet over medium-high heat and when it is hot, add the turkey, breast side down.  Cook until the breast skin is an even brown all over--about five minutes.
  6. Place the turkey breast side down on a roasting rack in a 4" deept roasting pan.  Baste the exposed skin well.  Put the turkey, leg end first into the lower third of 350 degree oven.  Baste every 30 minutes.  Cook the turkey, breast side down, until the innermost thigh meat registers 165 degrees.
  7. Turn the turkey breast side up and check the temperature in the thickest part of the breast.  Baste well and return to the oven.  Baste every 15 minutes until the breast meat registers 152 degrees.  Remove the turkey and let it rest 30 minutes under an aluminum foil tent before carving.
  8. Use the drippings to make gravy. 

Thursday, November 1, 2012

Caramelized Pumpkin Seeds

I know it's been FOREVER since I've posted on the blog.  It's been a busy month.  I have a catch up post coming soon, but in the meantime I thought I'd re-post one of my favorite fall snack recipes.

I love pumpkin seeds.  My favorite part of the fall season is getting those seeds out of the pumpkin and toasting them up into tasty snacks.  I came across this recipe last year and it was WONDERFUL!  I even made extras to include in our Christmas gift baskets last year (it was a challenge not to eat all of them, myself).  This year the boys have a couple pumpkins they just painted to decorate, so I'm happy I have two more pumpkins full of seeds to harvest!

Her's the recipe.  Enjoy!

  • 3 tablespoons white sugar
  • 1/4 teaspoon cumin
  • 1 teaspoon ground cinnamon
  • 1 pinch cayenne pepper (according to your taste)
  • 2 cups raw whole pumpkin seeds, washed and dried
  • cooking spray
  • 2 teaspoons salt, or to taste
  • 1 tablespoon olive oil
  • 2 tablespoons white sugar
  1. Preheat oven to 350 degrees F (150 degrees C). Line a baking sheet with parchment paper or foil.
  2. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, and cayenne pepper, and set aside.
  3. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden--20 to 25 minutes.
  4. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. 
  5. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.