How to: Turkey Day tips, part 3 of 3

Part 3: How To Carve a Turkey

Whether you've roasted a Thanksgiving turkey or deep-fried one in the backyard, follow these steps to easily retrieve the moist and tender meat and learn how to carve a turkey.

Use a sharp carving knife for best results when carving a whole turkey. While slicing, keep the turkey from moving by holding it in place with a meat fork. Carve on a stable cutting surface, such as a plastic cutting board or platter. Cutting a turkey is easier if it is allowed to stand for about 15 minutes after roasting.

To carve a turkey, place the turkey breast up with its legs to the right if you're right-handed or to the left if left-handed. Remove the ties or skewers.

While gentle pulling leg and thigh away from body, cut the turkey through the joint between leg and body. Separate the drumstick and thigh by cutting down through the connecting joint. Serve the drumstick and thighs whole, or carve them.

 Make a deep horizontal cut into the breast just above the wing. Insert a fork in the top of the breast.

Starting halfway up the breast, carve the turkey by making thin slices down to the horizontal cut, working from outer edge of bird to the center.






Repeat steps 1 through 3 on the other side of the turkey.

There you go, some tips and tricks for the first time Holiday Chef, or the seasoned  vetran Holiday Chef.

If you have any questions or comments, please feel free to post a comment. Also feel free to subcribe by email or a reader, so that you can get updates when posted.

I hope that everyone has a very nice and safe Holiday Season.

How to: Turkey Day tips, part 2 of 3

Part 2: How to Cook a Turkey

Deep-frying, grilling, brining, or roasting a turkey? You'll find great ideas here!

Kitchen Tools for Cooking Turkey

With these kitchen tools, you'll be off to a smooth start:

Essentials

• Meat thermometer
• Aluminum Foil
• Sharpened carving knife and fork
• Cutting board

Nice to Haves

• Oven thermometer
• Baster
• Roasting bag
• Roasting pan with handles

How to Buy a Turkey

Figure out how much turkey you need by multiplying the number of guests times one pound of uncooked, whole turkey per person. You'll have enough for the table, as well as leftovers.

Turkeys are available:

• Eight to 24 pounds in weight
• Packaged as a whole or by the half, or as breasts and drumsticks
• Fresh, frozen, and free-range (available by special order from your butcher)

How To Store Turkey

A whole frozen turkey will keep in the freezer at 0°F for up to 12 months. A fresh, whole turkey that is refrigerated should be cooked within 1 to 2 days of purchase.


How To Thaw and Prepare Turkey

Thaw wrapped turkey safely in three ways: as described in Part 1

• Refrigerator
• Microwave
• Cold Water that completely covers the bird

Thawing time depends on the thawing method and turkey weight. See the Chart in Part 1


Once thawed, do the following:

• Remove the wrapper and paper giblet packets containing the gizzard, heart, and neck. These are tucked inside the neck and end cavities; be sure to check both.
• Rinse the turkey well after removing the giblets and pat dry. Giblets can be rinsed and cooked in a saucepan of boiling water and simmered during turkey roasting time. Use the rich broth for delicious gravy (discard giblets).

How To Stuff a Turkey

Planning to pair stuffing with your turkey? Stuffing the turkey does increase cooking time; if you need to save time, bake dressing in a separate pan.

How Long To Cook a Turkey

How much cooking time will your turkey take?

• Cooking time for turkey brining, roasting, grilling, or deep-frying depends on the size of the bird and your recipe.
• For roasting guidelines, check our Charts and Reference Guides. See Chart below.

Oven Roasting and Turkey Cooking Temperatures

Heat is huge with turkey roasting. Manage it correctly with these tips:

•  Use an oven thermometer to ensure correct oven temperature for turkey roasting.
• Whether roasting or grilling, use a meat thermometer so you'll know when the turkey reaches a safe internal temperature. Insert the meat thermometer in the thickest part of the inside thigh muscle so the thermometer does not touch bone.
• Turkeys often come with plastic pop-up indicator. When your meat thermometer or pop-up indicates the turkey is ready, remove it from the oven, grill, or fryer.

How To Baste a Turkey

Basting promotes moist, flavorful turkey. Baste or brush the turkey with pan juices every 30 to 60 minutes of cooking time.

Coming in Part 3: How To Carve a Turkey

Ready to serve? Carve the turkey on a stable cutting board with a sharp carving knife and a meat fork with two tines. Carving is easier if you allow the turkey to stand for 15 to 20 minutes before cutting.

How To Store a Turkey

Be sure to refrigerate or freeze your turkey within two hours of cooking to keep meat safe from bacteria and ready for another meal.

How to: Turkey Day tips, part 1 of 3

With 7 days till Christmas, I thought it would be nice to post some tips for Turkey Day. These tips will be helpful to everyone, whether or not this is your first time cooking for holidays or if you are a veteran Holiday Chef.

If this is the first time as a Holiday Chef cooking a holiday meal, then you will find this information extremely helpful.

If you are a veteran Holiday Chef, (well some say that it's hard to teach an old dog new tricks) then you might find some tips or tricks, that you were unaware of. You may find out that some or all of the suggestions are helpful, and will make your life a little bit easer while preparing your Holiday meal.

One last thing before we get started, PLEASE LET'S NOT FORGET safe food handling practices.

Let's get started:

Part 1: Thawing Chicken and Turkey

Safely thaw frozen chicken and turkey (uncooked and cooked) in three ways:

• Microwave—Thaw frozen uncooked and cooked poultry safely and quickly in the microwave following the manufacturer's directions.

• Refrigerator—Thaw frozen uncooked and cooked poultry gradually in the refrigerator. Place poultry in a dish or baking pan with sides to prevent leaking during the thawing period. Refer to the Poultry Thawing Chart below for thawing times.

• Sink or deep pan of cold water—Thaw frozen uncooked poultry by completely covering with cold water. Change the water often to keep it cold. Keep poultry in its original wrapper during thawing, or place in a resealable, heavy-duty plastic bag. Allow 30 minutes per pound to thaw.

Never thaw meat at room temperature on the counter, as bacteria can multiply rapidly, leading to potential food poisoning. Don’t refreeze thawed chicken or turkey.

Delicious Stuffed Beef Tenderloin brings a sunshine flair to any Holiday feast.

Stuffed Beef Tenderloin

 With its shallot-orange sauce this delicious beef tenderloin brings a sunshine flair to any holiday feast.

 

Note:

The stuffing calls for fresh herbs you can purchase at your local grocery store or can easily grow in your own indoor winter herb garden. The sauce combines the spice of onion, the tang of orange, and the warming effects of red wine. Irresistible!

Ingredients:

Beef Tenderloin

•     One 4-lb. beef tenderloin (trimmed of excess fat and cut for stuffing)
•     1½ lb. sliced mushrooms
•     ¼ cup butter
•     1 large onion, chopped
•     3 teaspoons fresh herbs, chopped (for example, thyme and rosemary)
•     ¼ cup sherry
•     cotton twine
•     salt & pepper, to taste
•     meat thermometer
•     For a less expensive cut, try prime eye round roast.

Shallot Orange Sauce

•     3 Tablespoons vegetable or olive oil
•     6 shallots (cleaned and sliced)
•     1 Tablespoon rosemary, finely chopped
•     ½ cup orange marmalade
•     2 cups red wine
•     1 cup beef broth
•     1 cup fresh orange juice
•     salt and pepper, to taste

Directions:

Beef Tenderloin

• Preheat oven to 400°F.
• Melt butter in skillet until hot, add the onions, and sauté for 3 minutes over medium heat. Add the mushrooms and sauté for 1 minute. Add the herbs and sauté until the mushrooms start to brown. Add the sherry and continue cooking until the liquid is absorbed back into the mushrooms.
• Split the tenderloin lengthwise (or have your butcher do it). 
• Sprinkle the inside of the tenderloin with salt and pepper.
• Evenly distribute the stuffing in the tenderloin.
• Close the tenderloin up and tie one end together with the cotton twine. Tie the tenderloin every 2-3 inches until closed up. Be sure that the ends are sealed well.
• Sprinkle with salt and pepper.
• Insert meat thermometer into tenderloin and roast in the oven at 400°F for 30 minutes.
• Raise the oven temperature to 450°F and roast for 10 more minutes until meat temperature is 140°F for medium rare or 155°F for medium.
• Take the tenderloin out of the oven and let rest for 10 minutes, covered in aluminum foil, so the juices will not leak away. 
• Note that the temperature will increase about 5° while resting.

Shallot Orange Sauce

• Heat oil in skillet over medium flame until hot.
• Add the shallots and sauté until tender and golden brown.
• Add the rosemary and sauté for another minute. Add the rest of the ingredients and stir until combined.
• Bring the mixture to a boil.
• Reduce the sauce by two-thirds.
• Season with salt and pepper and serve.

Holiday Yule Log

This recipe will make you nostalgic for your s'more-and-campfire days.

Holiday Yule Log

Ingredients:

•     1 stick butter
•     12 oz (1 bag) unsweetened carob chips
•     1/2 cup toffee bits
•     1 cup chopped walnuts
•     12 oz (1 bag) mini-marshmallows
•     1 cup sweetened flaked coconut

Directions:

• Melt butter, carob chips and toffee bits together in the top part of a double boiler over low heat, stirring until smooth and melted.
• Place marshmallows and walnuts in a large bowl, stir in carob mixture while warm.
• Cut sheets of foil into rectangles, 5" wide. Lay coconut along the surface, covering 2/3 of the foil.
• Divide mixture into four. To create a "roulade"-type effect, place 1/4 of mixture on the edge of each sheet of foil and begin to roll. You will be covering the log with coconut.
• Refrigerate overnight.
• Before serving, unwrap foil and cut 1/2" slices while cold.
• Allow slices to warm to room temperature before serving.

Variations:

After you pour carob mixture over marshmallows, put entire mixture back in top pan of double boiler and allow it to melt together. Spray a pan with nonstick spray, then spoon out in mounds on a cookie sheet, let cool and refrigerate.

Substitute 12-ounce bag of chocolate-and-peanut butter chips for the carob chips and toffee bits.

Appetizers for the holidays featuring, Crabmeat Deviled Eggs, Deviled Crab and Cheese Biscuit Cups and Savory Crab Cheesecake

If you like Crabmeat, then you need to try out one or more of the following Appetizer recipes, for your Holiday Party.

Crabmeat Deviled Eggs

Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley.

INGREDIENTS:

• 8    eggs
• 1    (6-oz.) can crabmeat, drained, flaked
• 1/4    cup mayonnaise
• 1/2    teaspoon dry mustard
• 1/4    teaspoon ground red pepper (cayenne)
• 16    sprigs parsley

DIRECTIONS:

• Place eggs in medium saucepan; cover with cold water. 
• Bring to a boil. 
• Reduce heat to low; simmer about 15 minutes. 
• Immediately drain; run cold water over eggs to stop cooking.
• Peel eggs; cut in half lengthwise. 
• Scoop yolks from 4 eggs into medium bowl. 
• Remove remaining yolks; reserve for another use or discard.
• Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended. 
• Mound yolk mixture into center of each cooked egg white. 
• Garnish each with parsley sprig. 
• Cover; refrigerate until serving time.

Prep Time: 40 Min
Total Time: 40 Min
Makes: 16 deviled eggs

Deviled Crab and Cheese Biscuit Cups

You'll be the belle of the next party when you serve an elegant appetizer that blends cream cheese and crab in a delicate biscuit cup.

INGREDIENTS:

• 3/4    cup whipped cream cheese spread (from 8-oz container)
• 1    tablespoon fresh lemon juice
• 1    teaspoon red pepper sauce
• 1/4    cup finely shredded mild Cheddar cheese (1 oz)
• 2    tablespoons chopped green onions (2 medium)
• 1    teaspoon paprika
• 1/2    cup Progresso® garlic herb bread crumbs
• 3    cans (6 oz each) white crabmeat, well drained
• 1    cup chopped celery
• 1    can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
• 2    tablespoons chopped fresh parsley

DIRECTIONS:

• Heat oven to 375°F. 
• Spray 16 regular-size muffin cups with cooking spray.
• In small bowl, mix cream cheese, lemon juice, pepper sauce, Cheddar cheese, onions, paprika, bread crumbs, crabmeat and celery until well blended.
• Separate dough into 8 biscuits; then peel in half to make 16 biscuits. 
• Press or roll each into 5-inch round. 
• Place 1 biscuit round in each muffin cup; firmly press in bottom and up side, forming 1/4-inch rim over edge of cup. 
• Place 2 tablespoons crab mixture in bottom of each muffin cup.
• Bake 12 to 15 minutes or until filling is set and edges of biscuits are golden brown. 
• Sprinkle each with chopped parsley; lightly press into filling. 
• Remove biscuit cups from pan; serve immediately.

High Altitude (3500-6500 ft): No change.

Prep Time: 35 Min
Total Time: 55 Min
Makes: 16 servings


This is an EXCELLENT appetizer and very easy to make.  It's very classy and generates alot of discussion for its uniqueness.

 Savory Crab Cheesecake

This appetizer cheesecake combines bold, spicy flavors with cream cheese and luscious crabmeat.

 INGREDIENTS:

Crust;

• 1/2    cup Progresso® Italian Style Bread Crumbs
• 1    oz. (1/4 cup) shredded Parmesan cheese
• 2    tablespoons butter or margarine, melted

Filling;

• 20    oz. cream cheese, softened
• 2    tablespoons finely chopped green onions (2 medium)
• 1 1/2    teaspoons dried Creole seasoning
• 1    teaspoon sugar
• 1/2    teaspoon dry ground mustard
•     Dash ground red pepper (cayenne)
• 1/2    cup heavy whipping cream
• 1    tablespoon cocktail sauce
• 1    teaspoon Worcestershire sauce
• 1/2    teaspoon red pepper sauce
• 4    eggs
• 1    (6-oz.) can lump crabmeat, drained

Garnish and Serve with;

• Sprigs fresh parsley or leaf lettuce
• 1/2 to 3/4 cup cocktail sauce
• Assorted crackers

DIRECTIONS:

• Heat oven to 350°F. 
• In small bowl, mix all crust ingredients. 
• Press mixture in bottom of ungreased 8- or 9-inch springform pan. 
• Bake at 350°F. for 5 to 9 minutes or until light golden brown.
• Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. 
• Add eggs, 1 at a time, beating well after each addition. 
• Stir in crabmeat.
• Remove partially baked crust from oven. 
• Pour filling over crust. 
• Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. 
• Cool 30 minutes.
• With small metal spatula or knife, loosen edges of cheesecake. 
• Cool an additional 30 minutes. 
• Refrigerate at least 2 hours before serving.
• To serve, remove sides of pan; place cheesecake on serving platter. 
• Arrange parsley around outer edge. 
• Serve with cocktail sauce and crackers.

High Altitude (3500-6500 ft)
Use 9-inch springform pan. After baking crust and making filling, remove partially baked crust from oven. Place baking pan filled with about 2 inches water on oven rack below middle rack. Pour filling over crust. Place cheesecake on middle oven rack over pan; continue as directed above.

Tip:

Serve on a cake plate with spicy cocktail sauce on the side in a silver gravy bowl, and it looks like something from a high-end restaurant!

Prep Time: 20 Min
Total Time: 4 Hr 30 Min
Makes: 20 servings (4 Tbsp cheesecake and 5 crackers each)

Maple-Cinnamon-Pecan Pull-Aparts

If you liked the Cinnamon Pull-Apart Bread (Monkey Bread other wise known as) then try this one out.

Maple-Cinnamon-Pecan Pull-Aparts

Description:
Cinnamon and maple blend lusciously in an irresistible pull-apart sized for entertaining.

INGREDIENTS:

• 1/2    cup chopped pecans
• 1/3    cup packed brown sugar
• 2    tablespoons butter or margarine, melted
• 1/4    cup sour cream
• 1    teaspoon maple flavor or vanilla
• 1    can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing

DIRECTIONS:

• Heat oven to 350°F. 
• Spray 8x4-inch loaf pan with cooking spray. 
• In large bowl, mix all ingredients except cinnamon rolls with icing.
• Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
• Bake 45 to 50 minutes or until deep golden brown. 
• Cool 10 minutes. 
• Turn upside down onto serving plate or platter. Spread with icing. 
• Serve warm.

High Altitude (3500-6500 ft): Bake 50 to 55 minutes.

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 12 servings

Christmas Shopping

A little Holiday fun just think about it.

Beef or Chicken Holiday Pie

This is an incredible double crust pie filled with cubed beef or chicken.

Beef or Chicken Holiday Pie
By Norma Graciela Palmer

Ingredients:

• 2 pounds cubed beef or chicken
• 1/2 yellow onion, sliced
• 2 tsp all-purpose flour
• 1 can chicken or beef stock
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tsp oil
• 2 cups all-purpose flour
• 1 tsp baking powder
• 2 TBSP shortening
• cold water
• beaten egg, for egg wash
• 1/2 bell pepper, sliced

Directions:

• Preheat oven to 350F degrees. 
• Thinly slice the onions and bell pepper. Put them in a frying pan with the oil, salt and pepper. Cook until the onion is translucent. Add the cubed beef or chicken and cook them until brown. Add the flour and stir. Add the stock and dilute the mix with it and cook for a couple of minutes. 
• To make the crust, mix flour, baking powder, salt and shortening till it seems to be thick sand. Add cold water and work the dough till is firm. Divide in two parts. 
• Using a rolling pin or pasta machine work the dough till it is medium thin. 
• Line a pie pan with the crust and pour the meat mixture on it. Cover with the other part of the crust and paint with egg wash. 
• Cook at 350F degrees for 30 minutes or until crust is golden brown.

Prep Time: 20 Min
Cook Time: 30 Min
Servings: 8