Archive | Turkey

Cranberry Sauce

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Cranberry Sauce

Posted on 22 November 2012 by Cathy

I love fresh cranberry sauce. I do not know why anyone would buy it when it is so easy to make.

1 cup water or orange juice
1 cup sugar
1 12 ounce package fresh cranberries
1 teaspoon cinnamon (optional)
1 tsp grated orange rind (optional)

You want to use a fresh bag of fresh cranberries

Aren’t they pretty? Add them to a medium saucepan

Add 1 cup of water or juice. Adding juice will give it more calories and make it sweeter. You can use orange, pineapple or any juice you normally drink. I am using water hee so I can clearly taste the cinnamon

Add 1 cup of sugar

Add 1 teaspoon cinnamon (optional) and bring it to a boil. Reduce heat and cook or 10 minutes or until the berries have broken open stirring on occasion. I really like the flavor that it gives so I use it most of the time.

Pour into a bowl and refrigerate until serving

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Roasted Turkey

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Roasted Turkey

Posted on 22 December 2011 by Cathy

This is my way of roasting a turkey. I brine and then use a compound butter. All compound butters are made the same way with varying ingredients. Instead of rolling it in plastic wrap you use it immediately











1/2 cup room temperature butter
1 tbsp black pepper
2 tbsp thyme
1/4 cup sage
1 clove garlic crushed
















Preheat the oven to 500 F.











Combine all ingredients but the turkey … haha yes some people need that instruction.










Mash until it is mixed










Use a brine for the turkey for 24 hours before roasting. Separate the skin from the breasts on both side of the breastbone. Be careful to leave the skin attached along the center of the breastbone or it will slide up during baking










Divide the butter mixture under the skin on both sides spreading it evenly. Just look at the butter under the skin. You know it is going to be good!










Tuck the wings underneath the bird and rub some compound butter on the outside of the bird. Then stuff the bird with aromatics instead of stuffing. I like to use an apple, rosemary, sage and an onion.










Don’t use the plastic pop up that comes with the turkey please. It is best to use a meat thermometer that you can put into the bird at set it for poultry which is 165. If you don’t have that kind use a regular meat thermometer.










Roast at 500 F for 30 minutes uncovered. Cover with foil and lower the temp to 350 F until the thermometer reads 165. Let stand for 15 minutes. This bird is uneven in color because I didn’t let it rest for a full 2 hours after the brine. It was still absolutely yummy!

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Turkey Brine

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Turkey Brine

Posted on 21 December 2011 by Cathy

Brining your turkey is a great way to add flavor! It will also make the meat tender and reduces the cooking time. The brine forces itself by osmosis into the meat taking into the meat whatever flavor components you place into the salt water. This recipe is enough brine for a 20 pound bird











1 1/2 gallon water (can substitute vegetable broth for part of water)
2 cups Kosher
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
2 tablespoon dried thyme
3 tablespoons minced garlic
1 tablespoon ground black pepper or peppercorns
2 bay leaves
1 cup brown sugar
1/2 gallon of ice











Choose a container like a 5 gallon bucket or whatever container you have that will fit in the refrigerator











Measure out your water into a stock pot











Add the salt











Add the peppercorns











Add the sugar











Add the rosemary











Add the thyme and sage











Peel & smash the garlic and add to the pot











Add the bay leaves and simmer until the sugar and salt is dissolved











Get 1/2 gallon of ice…thank God for ice makers!











Add it to the pot to cool it down











Add the turkey to your bucket and pour over the brine











Place the bucket in the garage if it is cold enough in an out of the way safe place. I like to put mine in the fridge











Let the turkey brine for 24 hours then drain off the brine











Rinse the turkey, pat dry and put back into the refrigerator to rest out of the brine for about a few hours to let the meat absorb the moisture from the skin. This will help the bird get a golden crispy skin. If you do not care about color go ahead and use it when you are ready. Remember a brine will make the turkey cook faster and will also brown unevenly if you don’t let it rest for a few hours.

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