Day 3 Christmas and Holiday Cookies-Neiman Marcus Cookies

Every year a friend of mine has a Cookie Party.  This is not a cookie exchange,but a party where 12 women get together and make cookie kits to take home and bake with their kids. We each have stations to measure and bag ingredients.  After all the flour, sugars, nuts,and candy have been measured, chopped and bagged, we have a brunch.  This is such a nice get together and I thoroughly enjoy it every year. This recipe makes a lot of cookies.  Grab some friends and have your own cookie party.  Have a great day and Happy Cooking!

Neiman Marcus Cookies

From Sandy Stillman Pickett

2 cups butter

2 cups white sugar

2 cups brown sugar

4 eggs, slightly beaten

2 teaspoons vanilla extract

5 cups oatmeal

4 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 (12 ounce) package semi-sweet chocolate chips

1 (12 ounce) package white chocolate chips

3 cups chopped pecans

1 (8 ounce) chocolate bar, grated

Cream butter and sugars together.  Add eggs.  Process oatmeal to a flour-like consistency.  Add dry ingredients.  Add grated chocolate bar, chocolate chips and nuts.  Mix well.  Bake at 375 degrees for 8 to 12 minutes, until golden brown.  Note: rotate cookie sheets halfway through baking time.

This recipe makes a lot!!!!!!!

Day 2 Christmas and Holiday Cookies-Slice aqnd Bake Shortbread Cookies

This is one of my favorite cookies.  You can do so much with it.  Thanks to those creative people at Southern Living for sharing this recipe with all of us.  I love this recipe because you can make a lot of them very quickly.  Make up the dough and freeze for hostess gifts, give to neighbors, or make several kinds to take to a Cookie Swap.  These are delicious.  Hope you enjoy them!  Have a great day and Happy Cooking! :)

Slice and Bake Shortbread Cookies

1 cup butter, softened

3/4 cup powdered sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 cups all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until mixture is smooth. Stir in extracts.  Stir together flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended.  Shape dough into 3 (8-inch) logs; wrap logs separately in wax paper, and chill 4 hours. Cut each log into 24 slices, and place slices 1 inch apart on lightly greased baking sheets.  Bake at 350° for 10 to 12 minutes or until edges are golden. Cool on wire racks.

Yield: Makes 6 dozen

Cranberry-Orange Shortbread Cookies: Stir in ½ cup chopped dried cranberries and 1 tablespoon orange zest with the extracts.

Toffee-Espresso Shortbread Cookies: Omit almond extract.  Stir in ½ cup almond toffee bits and 1 tablespoon espresso powder with vanilla.

Pecan Shortbread Cookies: Omit almond extract; stir in 1 cup finely chopped toasted pecans when adding vanilla.

Chocolate Chip Shortbread Cookies: Omit almond extract; stir in 1 cup (6 ounces) semisweet chocolate morsels when adding vanilla.

Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract; stir in 1 cup toasted coconut, ½ cup finely chopped macadamia nuts and ¼ teaspoon coconut extract.

Almond Shortbread Cookies: Stir in 1 cup finely chopped toasted almonds when adding extracts.

From Southern Living

Day 1 Christmas and Holiday Cookies-Peppermint Sugar Cookies

These cookies scream Christmastime.  Sugar cookies with crunches of crushed peppermints.  This is not my recipe, but an awesome websites.  Check it out.  I am making these this weekend and post my own pictures.  try them out nd let me know.  Have a great day and Happy Cooking!

http://www.recipegirl.com/2008/08/10/peppermint-sugar-cookies/

Day 6 of Thanksgiving Recipes-The Leftovers

One more day and it is Turkey time.  I like the day after Thanksgiving because there are leftovers and the cook gets to relax and enjoy.  I love cooking and getting the big feast together, but it can still be a little stressful.  Here are some of my favorite after Thanksgiving recipes.  Hope you will try them and I sincerely hope you all have a Very Happy and Safe Thanksgiving...be thankful for who and what you have.  Happy Cooking! :)

Turkey Gruyere Panini

2 thick slices of sourdough bread

Ken’s Steakhouse Honey Mustard Dressing

2 rounded tablespoons Onion Pesto (see recipe below)

4 slices gruyere or Swiss cheese

4 slices smoked turkey breast

Butter

Heat Panini grill.  Spread honey mustard dressing onto one side of each slice of bread.  Set one slice of bread aside.  Top slice of bread with 2 slices cheese and 4 slices of turkey that has been folded in half.  Top turkey with Onion Pesto and remaining 2 slices of cheese.  Top with reserved bread, Honey Mustard side down.  Butter top of sandwich with butter and place sandwich, butter side down on Panini Grill. Butter top of bread and close Panini grill.  Cook sandwich until cheese melts and sandwich is golden and crispy on the outside.  Serve with sweet potato fries and a fruit salad.

Makes 1 large sandwich.

Onion Pesto

3 to 4 peeled and sliced yellow onions

1 to 2 tablespoons olive oil

1 to 2 teaspoon dried basil

garlic salt and black pepper

1 to 2 teaspoon white sugar

Balsamic Vinegar, if desired

Toss onions in olive oil, then sprinkle with basil, garlic salt, black pepper and sugar.  Cook onions in a large skillet over medium heat until onions caramelize to a golden brown color, about 15 to 20 minutes.  Store onion pesto in a sealed container in the refrigerator for up to 1 week.

Southern Living Turkey Tetrazzini

1 (10 3/4-ounce) can cream of mushroom soup

2/3 cup milk

1 (16-ounce) jar Alfredo sauce

3 1/2 cups chopped cooked turkey, chicken, or ham

12 ounces thin spaghetti, cooked

1 (10-ounce) package frozen petite peas, thawed

1 (8-ounce) package sliced fresh mushrooms

1 1/2 cups shredded baby Swiss cheese

1 cup shredded Parmesan cheese, divided

1/2 cup crushed garlic-and-onion seasoned croutons

1/4 teaspoon paprika

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Makes 8 servings

Southern Living, NOVEMBER 2003

Maggie’s Turkey Cheese Ball

Mom’s notes say, “This recipe was in all the magazines during the holiday season.  I don’t remember if the add was for cream cheese or almonds.”

1 (8 ounce) package cream cheese, softened

1 cup finely chopped turkey

¾ cup finely chopped toasted almonds

1/3 cup Hellman’s mayonnaise

1 green onion, finely chopped

2 tablespoons Major Grey’s Mango Chutney, finely chopped

2 tablespoons curry powder

Chopped fresh parsley

Combine all ingredients, except parsley and form into a ball.  Roll in chopped parsley.  Serve with crackers. 

Makes approximately 2 ½ cups

Kentucky Hot Brown

For the turkey:
1 turkey breast, about 4 to 5 pounds
4 tablespoons unsalted soft butter
Salt and freshly ground black pepper

For the sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper

For the egg bread:
4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil

For assembly:
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

For the turkey:
Preheat oven to 425 degrees F.

Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.

For the sauce:
Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.

Day 6 of Thanksgiving Recipes-The Sweetest Thing-Dessert

The thing I like best about Thanksgiving is dessert.  I like to eat the big meal, veg out and go for a big walk around my mom and dad's East Memphis home (The Big Block) and then come back feeling like I have burned off at least 1/4 of the roll I ate and eat dessert.  We always have my mom's Fudge Pie, lemon meringue pie, and a cheesecake from my brother, Chef Skunx.  I am including some dessert that we have had in the past that are hits, too.  I so hope you all have a wonderful, safe, delicous and very Happy Thanksgiving.  Happy Cooking! :)

Moppy’s Fudge Pie

1 (9 inch) unbaked pie shell, store bought or homemade

1/3 cup margarine

3 squares unsweetened baking chocolate

2 cups sugar

4 eggs, lightly beaten

1 teaspoon vanilla

¼ teaspoon salt

2/3 chopped pecans or walnuts

Preheat oven to 350 degrees.  In a saucepan, melt together the margarine and baking chocolate.  Add sugar and mix well.  Set aside to cool slightly.  Add eggs, vanilla and salt and mix until well incorporated.  Fold in chopped nuts and pour into unbaked pie shell.  Place pie on a rimmed cookie sheet. Bake at 350 degrees for 40 to 45 minutes.  If the crust gets too brown, cover with aluminum foil.  Cool to room temperature then cover.  Serve with Cool Whip or vanilla ice cream.

Makes 6 to 8 servings

Lemon Meringue Pie

from the kitchen of Maggie Aiken

Filling:

1 baked and cooled pie crust, homemade or store bought

1 ½ cups water

1 ½ cups sugar

7 tablespoons cornstarch

3 eggs, separated (yolks for custard, reserve whites for meringue-see below)

3 tablespoons butter

6 tablespoons lemon juice

2 tablespoons grated lemon peel

Meringue:

Reserved egg whites

¼ teaspoon cream of tartar

6 tablespoons sugar

½ teaspoon vanilla extract

Preheat oven to 375 degrees. 

Filling:  Combine water, sugar, and cornstarch.  Cook over medium heat until clear and thick, about 5 to 7 minutes.  Beat yolks and temper with a little bit of sugar and water mixture.  Once combined, add remaining water and sugar mixture to egg yolk mixture.  Add remaining ingredients and mix well.  Pour into cooled pie crust and set aside.

Meringue: In a large mixing bowl, combine ingredients and beat until stiff peaks form.  Cover pie with meringue, spreading it to the edge to completely cover the filling and seal the pie.  Bake at 375 for 10 minutes or until golden brown.

Makes 6 to 8 servings

Copycat Cheesecake Factory Pumpkin Cheesecake

Crust:

1 1/2 cups graham crumbs (1 am using 1 cup graham crackers and ½ cup gingersnaps)

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3- (8oz.pkgs) cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 minutes at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature and refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Pumpkin Pie Crunch

from the kitchen of Amy Jones

1 package moist yellow cake mix

1 16oz. can solid pumpkin

1 12 oz. can evaporated milk

3 eggs

1 1/2 c. sugar

4 tsp. pumpkin pie spice

1/2 tsp. salt

1 c. chopped pecans

1 c. butter, melted

Whipped topping

Preheat oven to 350*. Spray bottom of 9 x 13 in. pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle with butter. Bake for 50-55 min or until golden. Serve with whipped topping. There will not be any leftovers...

Pecan Tassies

2 cups margarine

4 (3 ounce) packages cream cheese

4 cups all-purpose flour

¾ cup packed brown sugar

1 tablespoon melted butter

1 teaspoon vanilla extract

1 egg

1 pinch salt

1 cup chopped pecans

Preheat the oven to 325 degrees.  In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.

In another bowl, mix together the brown sugar, butter, vanilla, egg, and salt. Place ½ to 1 teaspoon chopped pecans in the bottom of each pastry.  Using a teaspoon, fill each of the crusts 2/3 full with the filling mixture. Bake for 20 to 25 minutes until shell is light brown, and the filling has puffed up. Cool for 5 minutes and carefully remove from pans.

Makes 2 dozen

PET® Evaporated Milk Pumpkin Pie

Single Crust Classic Crisco Pie Crust*

1 cup firmly packed brown sugar

2 tablespoons Pillsbury BEST® All Purpose Flour

2 1/4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 large egg

1 (15 oz.) can pumpkin

1 (12 oz.) can PET® Evaporated Milk

 Whipped cream

Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Heat oven to 375°F.  Mix brown sugar, flour, pumpkin pie spice and salt in large bowl. Add egg, pumpkin and evaporated milk. Beat until smooth. Pour into pie crust.  Bake 50 to 55 minutes or until knife inserted one-inch from edge comes out clean. Cool. Serve topped with whipped cream.

Note:
Instead of pumpkin pie spice, the following mixture may be used: 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.

Crisco Flaky Pie Crust

1 1/2 cups White Lily® All Purpose Flour

1/2 teaspoon salt

1/2 cup Crisco® All-Vegetable Shortening, or Butter Flavored Shortening, chilled in freezer

OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening, or Butter Flavored Shortening Sticks, chilled in freezer

4 to 8 tablespoons ice cold water or milk

DOUBLE CRUST PIE

2 cups White Lily® All Purpose Flour

1/2 teaspoon salt

2/3 cup Crisco® All-Vegetable Shortening, or Butter Flavored Shortening, chilled in freezer

OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening, or Butter Flavored Shortening Sticks, chilled in freezer

5 to 10 tablespoons ice cold water or milk

Combine flour and salt in large bowl. Cut in shortening with a pastry blender, 2 knives, or your fingertips until mixture resembles coarse crumbs.

Sprnkle one tablespoon ice-cold water or milk over part of mixture. Toss gently with a fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack).

Flatten ball of dough into disks (one for one crust, two for double-crust). Wrap tightly with plastic wrap; refrigerate 30 minutes or overnight.

Remove one disk of dough from refrigerator. Turn onto very lightly floured surface. (If the dough is too hard, allow it to sit for 5 minutes to soften.) Roll dough gently, use a back and forth motion from center. Do not roll over the edge or it will be thin. Turn dough 45 degrees between each roll to keep it round. If dough sticks to surface, dust lightly with flour. Roll to 12 inches in diameter for a 9 inch pie.

Transfer dough to 9-inch, 4 cup capacity pie plate, being careful to avoid stretching pastry. Trim edge of pastry 1/2 to 3/4 inch beyond edge of the pie plate.

SINGLE CRUST

Fold extra pastry under to build up edge. Flute edge by using the forefinger of one hand and pinching the dough next to it between your forefinger and thumb of the other hand. Continue around pie.

Cover and refrigerate 30 minutes to overnight before baking unless otherwise specified in recipe.

DOUBLE CRUST SOLID TOP

Roll dough as described for single crust. Cut to 10 inches in diameter with an even edge. Transfer the crust over filling, being careful not to stretch the pastry. Tuck edge of crust under bottom crust; press to seal. Flute edge of the pastry as described for single crust. Prick with fork or cut slits to vent steam. Brush with a lightly beaten egg; sprinkle with 1 tablespoon sugar. Create a decorative design in top of crust, if desired, or decorate top with cutout pieces of leftover crust.

LATTICE TOP

Roll dough as described for single crust; cut into strips 1/2 inch in width. Some strips should be 9 inches long. (A pizza cutter works well for this) Place strips over pie in a horizontal direction. Fold alternate strips back; place a strip vertical across top. Unfold strips, and fold the strips back that are under the last vertical strip. Place another strip vertically across. Continue until pie is completed. Tuck the strip edges under the bottom crust and press to seal. Flour the edges of the pastry as described above. Brush the dough with a lightly beaten egg, being careful not to get egg on filling. BAKE according to directions for pie recipe.

Day 5 of Thanksgiving Recipes: Turkey, Turkey, Turkey

Three days and counting until the Big Turkey Day.  I have to admit something-I don't really like turkey. (Most of my friends from long ago know this) I like all the sides and the dessert.  No, it is not that my mom makes a dry turkey, she doesn't. It's just not my favorite thing.  I will eat things with turkey in it, like Turkey Tettrazini, Kentucky Hot Browns, My Mom's Turkey Cheese Ball, etc, I just don't dig turkey.  I will have to say that I made the first recipe last year for Thanksgiving and it was really good.  So if you live for the bird on Thanksgiving, here are a lot of great recipes to try.  Hope you enjoy and Happy Cooking! :)

Brined Roast Turkey

From the kitchens of Williams-Sonoma

A long soak in a seasoned saltwater brine ensures the turkey will emerge juicy and exceptionally delicious. The salt penetrates deep into the meat, drawing in moisture while adding layers of flavor. Our turkey brine combines aromatic spices and sweet apples with tangy citrus zest and sea salt.

1 jar (1 lb. 2.2 oz.) turkey brine—apple and spices

1 gallon jug of apple juice or cider

1 fresh turkey, 16 to 18 lb, neck, heart and gizzard removed (reserved, if desired)

8 Tbs. (1 stick) unsalted butter, at room temperature

1 Tbs. finely minced fresh thyme

1 Tbs. finely minced fresh flat-leaf parsley

1/2 tsp. freshly ground pepper

Prepare the turkey brine and brine the turkey according to the package instructions, using apple juice or apple cider as the liquid. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water, several times,  and pat dry with paper towels. Trim off and discard the excess fat. Let the turkey stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

In a small bowl, stir together the butter, thyme and parsley until well blended. Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread half of the butter mixture evenly under the skin, then spread the remaining butter evenly on the outside of the turkey. Sprinkle with the pepper. Truss the turkey as desired using kitchen twine.

Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce the oven temperature to 325°F and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 3 1/2 hours.

Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. If desired, reserve the pan drippings for making gravy.

Serves 12 to 14

Note you can use the following recipe if you don’t want to go to Williams-Sonoma, they are out or you just want to!

2 cups apple cider

2 cups water

1/2 cup light brown sugar, packed

1/2 cup kosher salt

4 -6 garlic cloves, sliced

2 bay leaves

2 sprigs fresh thyme

1 sprig rosemary

1 tablespoon black peppercorns

In saucepan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper. Bring to a boil and stir until sugar is dissolved. Remove from heat and add water and allow to cool. Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast). Pour cooled brine over poultry and seal. (If using a Ziplock bag, squeeze out as much as possible before sealing). Refrigerate for 3-4 hours.

Creole Deep-Fried Turkey

Privacy Policy and Terms of Use.

Peanut oil (about 3 gal.)

1 (12- to 14-lb.) whole fresh turkey*

4 tablespoons Creole seasoning

Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350° over a medium-low flame according to manufacturer's instructions (about 45 minutes).  Meanwhile, remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey with fingers, without totally detaching skin; spread 1 Tbsp. Creole seasoning under skin. Carefully replace skin. Sprinkle 1 Tbsp. Creole seasoning inside cavity; rub into cavity. Sprinkle outside of turkey with remaining 2 Tbsp. Creole seasoning; rub into skin. Let turkey stand at room temperature 30 minutes.  Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment.  Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165° (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300° and 325°). Remove turkey from oil; drain and let stand 30 minutes before slicing.

Makes 8 servings

*Frozen whole turkey, thawed, may be substituted.

From Southern Living November 2011

Apple-Bourbon Turkey and Gravy

4 cups apple juice

1 cup bourbon

1/2 cup firmly packed light brown sugar

1 (12- to 15-lb.) whole fresh turkey*

Cheesecloth

Kitchen string

4 celery ribs

4 large carrots

3 small apples, quartered or halved

1 large onion, sliced

1/4 cup butter

1/4 cup all-purpose flour

1/2 cup chicken broth (optional)

Stir together apple juice and next 2 ingredients, stirring until sugar dissolves.  Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey in a large roasting pan. Dip cheesecloth in apple juice mixture. Wring dry. Cover turkey with cheesecloth; pour apple juice mixture over cheesecloth, coating completely. Cover and chill 12 to 24 hours, basting occasionally with marinade.  Preheat oven to 325°. Remove turkey from pan, discarding cheesecloth and reserving 3 cups marinade. Sprinkle cavity with desired amount of salt; rub into cavity. Sprinkle desired amount of salt and freshly ground pepper on skin; rub into skin. Tie ends of legs together with string; tuck wingtips under.  Arrange celery and next 3 ingredients in a single layer in bottom of roasting pan. Place turkey, breast side up, on celery mixture; pour reserved marinade over turkey in pan.  Bake at 325° for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165°, basting every 30 minutes with pan juices and shielding with aluminum foil after 2 hours and 30 minutes to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.   Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a large measuring cup, discarding solids.  Melt butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add drippings, and bring to a boil. Reduce heat to medium, and simmer, stirring mixture occasionally, 5 minutes or until gravy thickens. Add up to 1/2 cup chicken broth for desired consistency, if desired. Stir in salt and freshly ground pepper to taste. Serve turkey with warm gravy.

*Frozen whole turkey, thawed, may be substituted.

Makes 8 servings

Southern Living November 2011

Citrus-Grilled Turkey Breast

1 (5- to 6-lb.) skin-on, bone-in turkey breast

1/4 cup chopped fresh flat-leaf parsley

2 garlic cloves, minced

1 tablespoon lemon zest

2 tablespoons olive oil

1 teaspoon freshly ground pepper

2 teaspoons salt

Let turkey breast stand at room temperature 30 minutes; rinse with cold water, and pat turkey dry.  Stir together parsley, next 4 ingredients, and 1 tsp. salt. Loosen and lift skin from turkey without totally detaching skin, and rub parsley mixture under skin. Replace skin. Sprinkle cavity with 1/2 tsp. salt; rub into cavity. Sprinkle remaining 1/2 tsp. salt on skin; rub into skin.  Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place turkey over lit side, and grill, without grill lid, 4 minutes on each side or until golden brown. Transfer turkey to unlit side, and grill, covered with grill lid, 2 to 2 1/2 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove from heat, and let stand 30 minutes before slicing.

Makes 6 servings

Southern Living November 2011

Apple-Cider Brined Turkey with Savory Herb Gravy

Brine:

8 cups apple cider  

Click to see savings

2/3 cup kosher salt  

Click to see savings

2/3 cup sugar  

Click to see savings

1 tablespoon black peppercorns, coarsely crushed  

Click to see savings

1 tablespoon whole allspice, coarsely crushed

8 (1/8-inch-thick) slices peeled fresh ginger

6 whole cloves

2 bay leaves

1 (12-pound) fresh or frozen turkey, thawed

Click to see savings

2 oranges, quartered

Click to see savings

6 cups ice

Remaining ingredients:

4 garlic cloves

4 sage leaves

4 thyme sprigs

4 parsley sprigs

1 onion, quartered

Click to see savings

1 (14-ounce) can fat-free, less-sodium chicken broth  

Click to see savings

2 tablespoons unsalted butter, melted and divided

Click to see savings

1 teaspoon freshly ground black pepper, divided

Click to see savings

1/2 teaspoon salt, divided

Click to see savings

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.

Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 500º.

Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.

Reduce oven temperature to 350º.

Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

Note: Nutritional analysis includes Savory Herb Gravy.

Classic Roast Turkey

Privacy Policy and Terms of Use.

1 turkey (10 to 30 lb.; see notes)  

Click to see savings

Melted butter or olive oil  

Click to see savings

Classic Gravy

Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for classic gravy. Rinse turkey inside and out; pat dry. Rub turkey all over with butter.  Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)  Roast in a regular or convection oven until thermometer registers 160°. (See below for times and temperatures.)  If turkey is unstuffed, tip slightly to drain juices from body cavity into pan. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes. Serve with Classic Gravy.

Oven-roasted turkey: temperatures and times:

For a 10-13 lb. turkey (weight with giblets): Bake in a 350° oven for 1 1/2-2 1/4 hr.

For a 14-23 lb. turkey (weight with giblets): Bake in a 325° oven for 2-3 hr.

For a 24-27 lb. turkey (weight with giblets): Bake in a 325° oven for 3-3 3/4 hr.

For a 28-30 lb turkey (weight with giblets): Bake in a 325° oven for 3 1/2-4 1/2 hr.

Sunset November 2002

Classic Gravy

Pan juices from the turkey and roasting pan

1/4 cup dry white wine  

Click to see savings

4 tablespoons unsalted butter  

Click to see savings

1/2 cup all-purpose flour  

Click to see savings

5 cups turkey or chicken broth  

Click to see savings

1 teaspoons kosher salt  

Click to see savings

1/4 teaspoon black pepper  

Click to see savings

Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.

Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.

Real Simple November 2006