Now you have you oven preheated
to 450 degrees. Place the turkey
on the rack with the breast down
and put about 4 cup of water or
chicken stock in the bottom of the
pan. Place the turkey in the oven
and roast for 35 minutes. Take the
turkey out and turn the bird over
carefully-lower the oven to 350
and cover the bird with foil. Put it
back in the oven and continue to
roast. You must remove the bird
every 20 minutes and baste it with
the juices in the bottom of the
pan. If they evaporate add more
stock. You must figure out what
the approximate total cooking time
will be. It is generally 20 per lb. of
meat. So if your turkey is 20 lbs. x
20 is 400 minutes divided by 60
minutes=6 ½ hours. That is not
written in stone that’s we use an
instant read thermometer. The
temperature of the food is
important to your health. Chicken
should be completely done to an
internal temperature of 85 degrees
F. It’s also important that you
know how to use the
thermometer. In a chicken or
turkey you use the leg putting the
shaft of the thermometer ½ of the
way into the thickest part of the
leg making sure you don’t hit the
bone or the temperature will not
be accurate. When you get to the
last 45 minutes of cooking time
remove the foil and allow the
turkey breast to brown nicely.
Remember to baste and baste
again is you want a succulent and
juicy turkey. When the turkey is
finished remove it from the oven
and place it on a heated platter.
Place the foil that was on the
turkey back on the bird while it is
on the platter. Now make the
gravy. Put the pan on medium
heat on the stove-add enough
water or stock to the pan to make
5 cups of gravy. Now bring it up to
a boil and scrape the browned bit
up from the bottom of the pan.
Add about ¾ c. of chicken base or
4 bouillon cubes to the pan and
stir to dissolve.
to 450 degrees. Place the turkey
on the rack with the breast down
and put about 4 cup of water or
chicken stock in the bottom of the
pan. Place the turkey in the oven
and roast for 35 minutes. Take the
turkey out and turn the bird over
carefully-lower the oven to 350
and cover the bird with foil. Put it
back in the oven and continue to
roast. You must remove the bird
every 20 minutes and baste it with
the juices in the bottom of the
pan. If they evaporate add more
stock. You must figure out what
the approximate total cooking time
will be. It is generally 20 per lb. of
meat. So if your turkey is 20 lbs. x
20 is 400 minutes divided by 60
minutes=6 ½ hours. That is not
written in stone that’s we use an
instant read thermometer. The
temperature of the food is
important to your health. Chicken
should be completely done to an
internal temperature of 85 degrees
F. It’s also important that you
know how to use the
thermometer. In a chicken or
turkey you use the leg putting the
shaft of the thermometer ½ of the
way into the thickest part of the
leg making sure you don’t hit the
bone or the temperature will not
be accurate. When you get to the
last 45 minutes of cooking time
remove the foil and allow the
turkey breast to brown nicely.
Remember to baste and baste
again is you want a succulent and
juicy turkey. When the turkey is
finished remove it from the oven
and place it on a heated platter.
Place the foil that was on the
turkey back on the bird while it is
on the platter. Now make the
gravy. Put the pan on medium
heat on the stove-add enough
water or stock to the pan to make
5 cups of gravy. Now bring it up to
a boil and scrape the browned bit
up from the bottom of the pan.
Add about ¾ c. of chicken base or
4 bouillon cubes to the pan and
stir to dissolve.
20 lb. Turkey (or what ever size you want)
Rub
3 T. Ancho Chili Pd.
3T Salt
2t. Black Pepper
1t. smoked paprika or regular will do
1 ½ t cayenne pepper
1 t dried thyme
1 t dried rosemary
1T fresh cilantro chopped fine
3 T dark brown sugar packed down
2 t garlic Pd.
2 t onion Pd.
Mix all the ingredients together. First pull out
all the things inside the turkey and remove
any excess fat that is on the sides of the
flaps of skin above the part that went over
the fence last(the tail silly) now wash the
bird inside and out very well with cold
water. Pat the bird dry.
Continued below
Rub
3 T. Ancho Chili Pd.
3T Salt
2t. Black Pepper
1t. smoked paprika or regular will do
1 ½ t cayenne pepper
1 t dried thyme
1 t dried rosemary
1T fresh cilantro chopped fine
3 T dark brown sugar packed down
2 t garlic Pd.
2 t onion Pd.
Mix all the ingredients together. First pull out
all the things inside the turkey and remove
any excess fat that is on the sides of the
flaps of skin above the part that went over
the fence last(the tail silly) now wash the
bird inside and out very well with cold
water. Pat the bird dry.
Continued below
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
| Andouille, Sage and Chestnut Stuffing 1 bag of corn bread stuffing mix 1 bag of herb bread stuffing mix 3 cans of evaporated milk 2 c. of chicken stock 2 yellow onion sliced thin 4 ribs of celery sliced thin 6 fresh sage leaves finely chopped 8 T. butter 2 cloves of garlic minced 1 t. ancho chili powder 3 lb. of Andouille sausage finely diced 1 lb of chestnut Make a cut in the end of the chestnut about ½ long and place in a microwaveable bowl with about ¼ inch of water. Cover with plastic wrap and microwave on high for 4 minutes. The chestnut will split open and be soft like a baked potato. Take the shell off and coarsely chop the nut. Set aside in a bowl. In a large fry pan melt the butter-sauté the garlic, onions and celery until soft but with not color so keep the flame on medium. Now add the ancho powder and sage leaves and cook for 1 minute longer. In a very large bowl place both of the stuffing mixes-add the milk, stock and the vegetables along with the chestnuts-mix all together-If it is dry add some additional stock until it is wet but not soupy. Butter the bottom and sides of a heatproof casserole-put the stuffing into the casserole-dot the top with butter and cover with foil wrap. Bake in a 350 degree oven for 1hr and 30 minutes. Uncover and serve with gravy on the side. I would suggest side dishes of oven roasted Brussels sprouts, Bourbon mashed sweet potatoes, roasted corn mashed potatoes and green bean casserole. But that’s just my preference. You choose your own. Dessert could be maple glazed pecan pumpkin pie with butter pecan ice cream. |
If there are any feathers still remaining
remove them. If you don’t have an
instant read thermometer you must
have one to continue any type of real
cooking so go buy one before you
start. Now you must melt 6 T. of butter
in the microwave and when melted add
the same amount of olive or canola oil
to the butter. Mix well and rub it (or
brush it) all over the turkey.
remove them. If you don’t have an
instant read thermometer you must
have one to continue any type of real
cooking so go buy one before you
start. Now you must melt 6 T. of butter
in the microwave and when melted add
the same amount of olive or canola oil
to the butter. Mix well and rub it (or
brush it) all over the turkey.
| Enjoy the holiday season and remember you can do it! Just read the recipe twice and go slow. |
| So until the next time we meet and discuss the finer things in life and love- be well. Live Long, Love Often, Be Happy and Eat Well Cynthia |
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| Once that’s done you rub the Rub you made all over the big guy both on the top and bottom. You will need a roasting pan with a roasting rack that keeps the food above the bottom of the pan by at least 1”. Now wash the roasting pan and rack and dry it. Brush the bottom of the pan with a liberal amount of oil. Place the rack in the bottom of the pan. Now cut up two large onions, you can quarter them(remember to peel them first) and put them in the pan. Next brush the rack with oil. After you have seasoned the turkey you must Truss the turkey. Strange word. It means you take the flap of skin at the neck-salt and pepper the inside meat and pull the skin down towards the back and secure it with a metal turkey pin available at Bed Bath and Beyond(that’s were I get them). Now take the wings and bend them back under the turkey. Now take some kitchen string(also available in the same place)and wrap it around each ankle and the tie it in a knot to pull the leg together. Before you tie the legs you can stuff a peeled onion inside the turkey along with some of the herbs you made the rub with but use the fresh herbs instead of the dry and also a lime cut in half. (continued top of next column) |
| Cynthia Soboti Executive Chef Gaslight Brewery and Restaurant |
Tiz the season to be Jolly-Thanksgiving,
Christmas, New Years and all that- It’s true- I
don’t get it- all year we can go about being
ourselves-that’s right-sometimes nice,
sometimes nasty-treating ourselves, our
friends and yes even the ones we really love
less than the way we would like to be treated
and then for a short time-Now- we remember
what that supreme person really had in mind—
Love each other as we love ourselves!! Well
maybe that’s just it-sometimes we don’t love
ourselves. I’m not a psychologist but we all
deserve to love ourselves and be loved by
others all year long. Take a moment to look at
someone who is not nice and try to imagine
how unhappy they really are-say a kind word
or do something nice you may yet touch the
soul of someone. Enough of this on to the
kitchen. The first is Thanksgiving and its
special so gather the family and a few friends
around the table for the not so traditional
Southwest Turkey with Andouille, Sage and
Chestnut Stuffing.
Southwest Turkey
Christmas, New Years and all that- It’s true- I
don’t get it- all year we can go about being
ourselves-that’s right-sometimes nice,
sometimes nasty-treating ourselves, our
friends and yes even the ones we really love
less than the way we would like to be treated
and then for a short time-Now- we remember
what that supreme person really had in mind—
Love each other as we love ourselves!! Well
maybe that’s just it-sometimes we don’t love
ourselves. I’m not a psychologist but we all
deserve to love ourselves and be loved by
others all year long. Take a moment to look at
someone who is not nice and try to imagine
how unhappy they really are-say a kind word
or do something nice you may yet touch the
soul of someone. Enough of this on to the
kitchen. The first is Thanksgiving and its
special so gather the family and a few friends
around the table for the not so traditional
Southwest Turkey with Andouille, Sage and
Chestnut Stuffing.
Southwest Turkey
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