Brined and Roast Turkey special

Ingredients

BRINE RECIPE;
1 small onion, diced
1 stalk celery, diced
1 medium carrot, diced
3 garlic cloves, sliced
3 bay leaves
1 tbsp. black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh sage
6 sprigs fresh Italian parsley
1/2 cup iodized salt
3 gallons cold water

TURKEY PREPARATION;
1 (16 lb.) whole turkey, brined (neck and giblets removed and discarded)
Salt and pepper, to season turkey
IN THE BIRD;
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 apple, sliced into wedges
1 orange, sliced into wedges
4 garlic cloves, peeled and whole
UNDER THE BIRD;
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 garlic cloves, whole
3 sprigs fresh sage
3 sprigs fresh rosemary
3 sprigs fresh thyme
6 sprigs fresh Italian parsley
3 bay leaves
ON THE BIRD;
1/4 lb. unsalted butter, sliced into pats
5 cups chicken stock or chicken broth, divided

Methods/steps;

BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
Preheat oven to 300 degrees.
Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
Put butter on turkey, or between skin and breast meat.
Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.

Apple Jelly Turkey Roast

Ingredients


pkg. boneless turkey breast roast
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. salt
1/2 cup of apple jelly
1/2 cup of barbecue sauce

Methods/steps

Rub turkey breast and roast all over with salt and chili powder. Sprinkle minced garlic over roast; place roast in large skillet. Combine jelly and barbecue sauce. Pour over roast. Simmer covered for 30 minutes, turning over after 15 minutes. Remove from skillet and let sit 10 minutes. Simmer sauce over medium heat for 5 to 10 minutes. Carve roast and serve with sauce.

Turkey... Shrimp... Chicken... So many staples, so little time. With this dish, you can combine them all. There's no reason to play favorites -- have everything you want in one great dish.

Ingredients

2 gloves garlic peeled and minced
1 large onion diced
1/2 stock of celery chopped fine
1 small green pepper diced
1 small red pepper diced
1 lb. broccoli crowns
1 lb. sliced mushrooms
1 lb. bean sprouts
2 lb. ground turkey
2 lb. peeled shrimp
1 tsp. pepper
1 tbsp. soy sauce, or add to taste

Methods/steps

In large skillet put in olive oil, heat until hot. Add onion, celery, garlic, peppers, shrimp, and broccoli, cook for 10 minutes then add ground turkey. Add soy sauce, and pepper, mix ingredients cook 10 minutes. Add bean sprouts and cook until bean sprouts are soft and tender, around 5-10 minutes.

Ingredients
12 oz. skinless, boneless chicken breast
1 tbsp. vegetable oil
2 garlic cloves, finely minced
1 cup broccoli flowerettes
1 cup baby carrots
4 green onions, cut into 1-inch pieces
2 tbsp. low-sodium soy sauce
1 tsp. finely minced fresh ginger
1 tsp. cornstarch dissolved in 2 tbsp.water
1/4 tsp. sesame oil
1/4 cup dry-roasted peanuts
1 cup zukini

Methods/steps
Trim any fat from chicken and thinly slice diagonally into 1-inch strips. In a large non-stick skillet, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm. Add garlic and stir-fry for 15 seconds; add broccoli,zukini and carrots stir-fry 2 minutes. Add mushrooms, green onions, soy sauce and ginger; stir-fry 2 minutes. Add dissolved cornstarch, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.

Ingredients


* 1 pkg. (8 oz.) Chinese noodles

* 1 tbsp. peanut oil

* 1 tbsp. sesame oil

* 1 tbsp. grated fresh ginger

* 2 garlic cloves, finely chopped

* 2 tbsp. reduced-sodium soy sauce

* 1 cup small broccoli florets

* 1 cup fresh bean sprouts

* 8 cherry tomatoes, halved

* 1 cup chopped fresh spinach

* 2 scallions, chopped

* Crushed red chili flakes

*




Methods/steps

1. Fill a large pot 3/4 full with water and bring to boil. Add the noodles and cook until al dente for 10 minutes, or according to the pkg. directions. Drain the noodles thoroughly. Set aside.
2. In a large stockpot or frying pan, heat the oils over medium heat. Add ginger and garlic and stir-fry until fragrant. Stir in the soy sauce and broccoli and continue to cook over medium heat for about 3 minutes. Add remaining vegetables and cooked noodles and toss until warmed through.
3. Divide the noodles among warmed individual plates and top with crushed red chili flakes. Serve immediately.

Ingredients

Crêpe Batter:
1/2 cup whole or 2% milk
11/2 tbsp. melted butter
1 egg yolk
1 tsp. vanilla
2 tsp. hazelnut liqueur
1 tbsp. cocoa
2 tbsp. confectioners' sugar
1/3 cup white flour
2 ripe bananas, sliced

Chocolate Sauce:

1/2 tbsp. butter
1 tbsp. whole or 2% milk
2 tsp. hazelnut liqueur
1 tbsp. cocoa
2 tbsp. confectioners' sugar

Methods/steps

In a medium bowl, stir together 1/2 cup milk, 1 1/2 tbsp. melted butter, egg yolk, vanilla, and 2 tbsp. hazelnut liqueur. Whisk 1 tbsp. cocoa into liquid until completely incorporated. Next, whisk in 2 tbsp. confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside. Melt 1/2 tbsp. butter in a saucepan over low heat. Stir 1 tbsp. milk and 2 tsp. hazelnut liqueur into melted butter. Stir in 1 tbsp. cocoa and 2 tbsp. confectioners' sugar. Set over very low heat to keep warm. Spray a non-stick frying pan or crêpe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more and then place crêpe on a plate. Add 1/4 sliced bananas to crêpe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crêpe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

This scrumptious stir-fry brings new meaning to being wined and dined. Chock full of flavor, enjoy this mouth-watering meal over egg noodles or rice.



Ingredients

2 1/2 lb. of porterhouse steak, 1 ½ inches thick
6 tbsp. Roquefort
1 tbsp. of dry sherry
1/4 cup Burgundy wine
Kitchen Bouquet and a pastry brush
Fresh ground black pepper

Methods/steps
Blend cheese and sherry to a smooth paste. Make small incisions 2 1/2 inches apart on both sides of the steak, cutting only halfway through. Pack the cheese paste into the slits; use it all, making more slits if needed. Paint one side of the steak with kitchen Bouquet and broil 3 inches below heat for 6 minutes. Sprinkle cooked side of the steak with pepper, turn and paint the other side lightly with Kitchen Bouquet. Broil again for 5-7 minutes. Remove to a warmed platter and sprinkle lightly with more pepper. To the broiler pan juices, add Claret or Burgundy. Stir 1-3 minutes over medium heat to warm through, and pour over the steak.

Cheese Ravioli in Cream

Ingredients

1 (25 oz.) pkg. frozen cheese ravioli 1/2 lb. fresh mushrooms, sliced 1 (3.25 oz.) pkg. sliced pepperoni, diced 1 small onion, cut into wedges 1 tbsp. butter 1 (8 oz.) can tomato sauce 1/4 cup grated Parmesan cheese 1/2 tsp. garlic powder 1/2 tsp. dried basil 1/2 tsp. dried oregano 1/8 tsp. cayenne pepper 1/2 cup sour cream


Methods/steps

Cook ravioli according to package directions. Meanwhile, in a large saucepan, sauté mushrooms, pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce.