Turkey Pumpkin Chili

There is nothing quite like the warm aroma of chili simmering in the crock pot all day the weekend after Thanksgiving.  Especially when the ingredients calls for left over turkey and pumpkin.  If you don't have pumpkins, butternut squash or sweet potatoes will do.  I'll be honest, this was a new creation this year and my dinner guests were skeptics.  But the melody of mmm's and yummmm's was proof enough to me that it was love at first bite.  

Ingredients:

1 Large can of diced tomatoes                                               2-3 tbsp of chili powder

1 large box of vegetable broth (or chicken broth)          2 tbsp cumin

1+ cup of leftover turkey, pulled                                             2 tsp of coriander

1 small pumpkin, diced                                                              2 tsp of oregano

1 zuchini, diced (optional)                                                        salt to taste (1-2 tsp) 

1/2 red bell pepper, diced (optional)                                    1/2 tsp of cinnamon

4 cloves of garlic, finely chopped                                          2-4 tbsp flour                                                                 1/2 cup onion, chopped                                                            optional toppings:  avocado, cilantro, 

2 cups of cooked lentils                                                            spring onions, sour cream, cheese

1 can of black beans
1 can of green chilies

In a crock or large pot add all ingredients together, leaving out the turkey and flour.  If you choose to simmer all the ingredients together in a crock pot, give yourself 5-6 hours, or boil the pumpkin until it is slightly tender.  Within the last hour, add the turkey.  Whisk flour in 1 cup of warm water until dissolved and add to the chili before serving.  On a stove top, add ingredients together and simmer for 1 hour and add the turkey and whisked flour at the end of the cooking process.  You can also serve it over rice, quinoa, corn bread or tortilla chips.    

                                                                                                                            

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Mimi's Banana Pudding

Southern charm in a glass dish ~ Just in time for the holidays!  

Mimi's Banana Pudding:
1 Package Instant Vanilla Pudding
1 Can of Eagle Brand Milk
2 Cups 2% Milk
8 Bananas
1 Box Vanilla Wafers
1 Tub Cool Whip

Place one layer of the vanilla wafers in a 9 X 13 glass dish.  Next, layer with sliced bananas. In a separate dish, combine vanilla pudding powder, Eagle Brand Milk and the 2% milk.  Stir well and after thoroughly mixed, fold in the Cool Whip.  Pour this mixture into the glass dish over the vanilla wafers and sliced bananas.  Crush a few wafers and sprinkle on top.  Best when chilled for at least 2 hours!  Enjoy!    

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GiGi's Pecan Pie

GiGi's Pecan Pie

3 eggs

2 tbls butter

3/4 C caro syrup

1 c sugar - w pinch of flour

1 tbls vanilla

1 C. pecans chopped

deep pie shell

This is GiGi's, Russ' wonderful grandma from Georgia, recipe.  She is truly one of the best cooks I know & I have learned a lot from her over the years, simply by watching all the love she puts into her cooking.  I have never been to her house without experiencing all the flavors of the best southern cooking & a table full of desserts!

Here it is!  Preheat oven to 350.  Melt the butter, whip with the eggs & add in the Caro Syrup.  In another bowl, stir one big pinch of flour (sorry, but I have to put it that way or it just wouldn't be GiGi's recipe!) with the sugar.  This little tip keeps the filling from being runny -- it works! Then, add to the egg mixture.  Finally, stir in the vanilla.

Now, I like to place my nuts in the shell and pour the mixture on top of the nuts. GiGi's little tip is to set the pie crust in the oven and then pour in the mixture.  You know, no spilling!  I learned from her that chopped nuts are simply the way to go!  Why?  Well, the whole ones may be pretty, but they sure don't cut nice when you go to plate the perfect piece of pecan pie.

Bake for 50 minutes.  Once the pie cools the middle will be nice & set!

Thanks GiGi!  I think of you with every bite!

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Perfectly Pumpkin Cheesecake

Perfectly Pumpkin Cheesecake

Filling:

3 (8oz) pkg. cream cheese, soft

1 (15oz) can pumpkin 

3 eggs + 1 egg yolk

1/4 cup sour cream 

1 1/2 cup sugar

1/2 tsp ground cinnamon 

1/8 tsp ground nutmeg

1/8 tsp ground cloves 

2 tbls flour

1 tsp vanilla

Crust:

1 3/4 cup graham cracker crumbs 

3 tbls brown sugar

1/2 tsp ground cinnamon                        

1/2 cup melted butter

I confess!  I never used to really care for cheesecake!  Who knows why, because I adore cream cheese & I'm all about dessert.  Well, Wendy Ellis has forever converted me to a cheesecake lover.  It started with her German Chocolate Cheesecake she brought to my house & then she sealed the deal with this Pumpkin Cheesecake.  It's perfectly creamy with just the right amount of pumpkin, it's like eating something even more wonderful than pumpkin pie... it's perfect!

Here is her recipe:

Preheat oven to 350. 

Crust: In medium bowl combine crumbs, sugar and cinnamon; add melted butter. Press down flat into a 9” spring form pan. Set aside.

Filling: Beat cream cheese until smooth; add pumpkin, eggs, egg yolk, sour cream, sugar, and spices. Mix well. Add flour and vanilla; beat together until well combined.

Pour onto crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 min. Cover with plastic wrap and refrigerate for 4 hours

Well, it's sure to make everyone one say "wow" at your Thanksgiving dinner.  It's just delightful... enjoy the seaon!

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First Prize Pumpkin Spice Fudge

First Prize Pumpkin Spice Fudge

2 cups granulated sugar

1 cup packed light brown sugar

3/4 cup butter or margarine

2/3 cup NESTLE CARNATION Evaporated Milk

1/2 cup LIBBY'S Pure Pumpkin

2 tsp pumpkin pie spice

1/2 tsp cinnamon

2 cups NESTLE TOLL HOUSE Premier White Morsels

1 (7 ounce) jar marshmallow creme

1 cup chopped pecans

1 1/2 tsp vanilla extract

When I read the words "Pumpkin Spice Fudge" that Jenna Conover posted on Facebook, well, I had to have that recipe!!  She was gracious enough to share it with all of us, after it won first prize at their bake-off in Colorado!!!! Whoo hoo!  I gave it a try & can understand why it's a winner.  So, enjoy this awesome fudge from Jenna.

First, line 13 x 9-inch baking pan with foil.  Then, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spices in medium, heavy-duty saucepan. Bring to a full rolling boil over MEDIUM heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees F to 240 F or soft-ball stage. ( Now, please don't do what I did the first time I needed a candy thermometer to reach 240!! Patience is your friend & the only way to get there too.  It will take time & you cannot put it on high to get it there faster... lol. Trust me, I know.  Just be patient & keep stirring... you'll make it just fine!)

Next, quickly stir in morsels, marshmallow creme, nuts (optional) and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds

Thanks Jenna... it's perfect for the fall & will be a regular in our home!!!!

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Crisp Garden Green Beans

Crisp Garden Green Beans

FRESH green beans -- nice bag full (ends trimmed only)

4 strips bacon

1/2 red onion or yellow, sliced thin & halved

1/3 can chicken broth

S & P

pinch of sugar

There are so many ways to make green beans.  You can do the long cook down method, which my mom likes the best, or you can do this quick crisp version that my husband enjoys.

First, it only works good with the real deal! You want nice & very FRESH green beans.  If they are brown at all, they are going to be tough... wait for good ones.

Believe it or not, bring a large pot of water to a boil and drop in the beans.  We are going to parboil them in the water, followed by crisping them up in the pan.  So, leave them in for about 2-3 minutes... keep checking, they should still be firm.

Now, drain off water.  In a large skillet, fully cook the bacon, tear up and set aside for the top.  In your bacon grease (it's true, we are using the grease, but you could drain it off and use Canola oil... it will lack taste though), saute the onion with S&P for 2 minutes. Then, add the green beans, S&P again & a good pinch of sugar.  Give them a good toss,  add the chicken broth and COVER for 3-5 minutes.  Keep tossing them occasionally & check for tenderness.

Now, take off the lid, and saute for another 2-4 minutes to reduce the liquid and crisp up the beans.  Depending on how young the beans are, it will take different times.  Simply continue to saute until you like the result.

Check for seasoning, sprinkle bacon on top & I like to serve them right out of the pan.  They are great!

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Gravy 101

Gravy 101

flour

milk

S&P

broth (store bought will do, if you're in a hurry, or see note at the bottom for using the real deal)

and of course.....GREASE!

"Gravy! Oh my gravy!  It took me forever to get over the fear of making gravy, like ten years! No joke! My husband is from the south and gravy is his all time favorite.  To tell you the truth, gravy & I had a love/hate relationship. Once I realized how very easy it was, because I refused to be denied gravy one Thanksgiving, I almost laughed at myself.  Now, we make gravy in every fashion and we have truly become friends! "  So, here it is:

First, you need grease, full of little bits of cooked meat fried in a skillet (or lightly sauteed in EVOO if that makes you feel healthier)  Well, where do you get that, just go check out my southern fried chicken strips!  Or, it comes from the bottom of the pan after you roast a turkey or a chicken.  If you get it this way, you'll need to pour it into a gravy separator or just a jar will do!  All the grease will rise to the top.  Be sure to save the broth, you'll add it back in for extra flavor.

1. When using the pan approach: take out your meat, after it's fully cooked. 

2. Drain off all but about 4-6 tbls of the grease & loosen the bits from the bottom of the pan.  Adjust your heat to med/high. 

3. Sprinkle about 4-6 tbls of flour all around the grease. 

4.  Now, be quick...stir!  It needs to be stirred until the flour is cooked at least a minute.  It will get clumpy and that is fine, it will all smooth out soon. 

5. Now, start slowly pouring in your milk.  Start with one cup. I like to slowly add equal parts of milk and broth until it reaches a consistency that I like. (You can use store bought or homemade.) The broth gives extra flavor, but is not necessary, you could stick with milk if you like real white gravy. 

6. Turn the heat DOWN to simmer.  If it thickens while you are waiting, just stir back in more liquid.

7. Add salt & pepper to taste.

Note:  For Brown Gravy --- THANKSGIVING TIME!!!

This is the same principle and works best, say with a roast from the oven, turkey, chicken or beef! It's all the same and very easy.  Separate your broth, as mentioned above.  Start with a clean skillet on med/high heat.  Add 4-6 tbls of the grease.  (I sometimes like to go with 4 tbls of grease and in 2 tbls of butter for richness).  Sprinkle in your 4-6 tbls of flour and stir for one minute.  Now, take the reserve broth (After all remaining grease has been drained off or it will be...greasy gravy!)  Gradually add in the broth to the right thickness and turn to low.  Salt & pepper to taste.  Ahhh.... you just made Good Ole Gravy!

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Leftover Turkey Pasta

Leftover Turkey Pasta

3 cups cooked turkey (or any other leftover meat)

2 tbls EVOO or canola oil

1 cup onion, chopped

3 cloves garlic, minced

1 14oz can chicken broth

1 10oz can cream of chicken soup

1 10oz can cram of mushroom soup

1 10oz can diced tomatoes with green chilies, drained

1/2 cup sour cream

1 tsp salt 1 tsp pepper

2 cups Monterrey jack cheese

1 16 oz box angel hair pasta, cooked according to directions

1 cup panko (Japanese bread crumbs)

2 tbls butter, melted

Optional add ins:

1 jar black olives

1 cup canned artichokes, chopped & drained

1 diced & seeded jalapeno

1 cup fresh mushrooms, sliced

Well, Thanksgiving is over & we've already had a days worth of leftovers.  So, now what can we do with all this turkey!  Well, my husband, who is no fan of casseroles, absolutely adored this pasta bake!  It's nice & zesty, a very welcomed switch up from the previous days menu.

First, preheat oven to 350 degrees and prepare a 13X9 baking dish.  In a skillet, heat the EVOO & saute the onions & garlic until golden, approximately 4-5 minutes. Transfer to a large mixing bowl.  Next, combine with broth, soups, tomatoes, sour cream, S & P.  Also, add in any of the additional options that your family enjoys. Stir well.

Then, add the cheese, turkey & pasta.  Toss gently.  Pour into your prepared baking dish.

In another small bowl, combine melted butter & panko bread crumbs.  (You can find the panko in your Asian section, however you could substitute any other bread crumbs.)  Sprinkle crumb mixture over top of pasta & bake for 45 minutes or until nice & bubbly.  I also like to let my casseroles sit after baking for a good 5-10 minutes.  This will allow for a nice cut piece that stays together on the plate.

That's it... so easy & so very yummy!  You can double this one easy & serve a huge gathering.  You could also substitute the turkey for chicken or anything else.  It's a real crowd pleaser!

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Cranberry & Turkey Salad Lettuce Wraps

Cranberry & Turkey Salad Lettuce Wraps

3 cups diced turkey

1/2 cup plain yogurt (or more)

1/2 cup mayo (or more)

1 green apple, diced

1/2 cup dried cranberries

1/3 cup pecans, chopped

1/2 to 1 tsp curry powder

few shakes Cavendars (or garlic salt & pepper will do too)

pinch of sugar

Thanksgiving is over & all that turkey is still in the fridge!  Here is a great & easy "what to do" with all that leftover turkey! It still holds all the flavors of the holiday, but with a new twist!

First, dice or cube your leftover turkey meat.  Next, in a bowl combine all the remaining ingredients.  Mix well, then fold in your turkey.

Now, here we go.... it's all up to your liking!  Is it too dry for you, add more mayo or yogurt.  The yogurt is simply added to be figure friendly & can be substituted for full mayo as well.  You can also change your fruits and nuts around, but the above is my very favorite combo.  You can change the green apple for red or yellow too.  

Below is one more idea for the leftover turkey.  It's one that is sure to please a crowd & you could put it in the freezer to enjoy at Christmas!

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Dippin' Pumpkins

Dippin' Pumpkins

2 small pumpkins

favorite dip

favorite hummus

favorite veggies

Well, we all know that when the oven starts putting off the amazing smells of Thanksgiving dinner, everybody's tummies start to rumble!  So, here is a too easy idea for an fun appetizer!

Simply take two nice sized mini pumpkins and clean them like you would to carve a jack-o-lantern.  Then, I line the inside with foil, but you wouldn't have to do this step.  Now, just fill them with your favorite dips & away you go!  Here's a little secret of mine.  I make ranch dip with the dry seasoning packet, adding a good tsp of dill to the mix.  It gives it a great homemade taste.  Then, for the other pumpkin, I buy my favorite prepared humus.  Oh, so easy.

Now, just pile on your favorite veggies & it makes such a colorful splash! From our home to yours, have a very Happy Thanksgiving!

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Stuffin' Pumpkins

Stuffin' Pumpkins

1 pound Bob Evans Savory Sage Roll Sausage 

1/2 cup butter 

1/2 cup green onions, diced

1 medium yellow onion, finely diced 

2 cloves garlic, minced

1 (12 oz) package herb flavor stuffing 

1/2 tsp sage

1/2 tsp thyme

1 1/2 cup dried cranberries 

4 cups chicken broth (+ extra to keep stuffing moist while cooking 

pumpkin through)

1 cup diced green apple, optional

1/2 cup pecans, optional

S&P

EVOO, extra virgin olive oil (for preparing pumpkins)

mini pumpkins, enough for your Thanksgiving party!

Here comes our first taste of Thanksgiving at The Inspired Woman!  It's Stuffin' Pumpkins!  This one is a remake of a version I made over 10 years ago for my Grandma Annie.  Now, you can follow my recipe or just use the idea with your own favorite stuffing.   I'm even thinking of using the idea for sweet potato souffle... with marshmallows oozing over the sides!

Here goes!  First it's time to prepare the mini pumpkins.  Now, some gourds are not edible, but the small pumpkins can be eaten.  We are living proof!  You simply prepare the mini pumpkin like you would to carve a large pumpkin.  Cut a whole around the stem, saving the piece to use as a decorative lid.  Then, scrape out all the insides & discard.  Set aside.

Next, preheat oven to 350.  Brown sausage in a skillet over med-high heat & then use a large slotted spoon to transfer to a large mixing bowl.  Using the remaining grease in the skillet, cook yellow onion & garlic until golden over medium heat. Transfer to bowl.  Combine all remaining ingredients in bowl.  Stir well. 

To stuff: Simply fill pumpkins to piled high, but not falling over, & press firmly. The pumpkin becomes your ramikin for Thanksgiving dinner! Set on a baking sheet.  Next, take toothpicks and insert into the top of the stem that was saved & anchor the pick back into the pumpkin.  This does require a firm push. For smaller pumpkins, you can cut the toothpicks in half.  To forego this process, just bake the lid beside the pumpkin & set it adjacent on their plate... just as cute! Finally, slather the entire pumpkin & lid with EVOO right before baking.  (take remaining stuffing &  spoon it into a prepared dish for baking, it also bakes approx 45 minutes)

To bake: Bake for 40-50 minutes or until flesh of pumpkin becomes tender to touch.  If the stuffing looks dry, add a spoonful of chicken broth while baking. 

These are so fun & festive.  Best of all, you can spoon out the pumpkin while you go too!  It's the perfect centerpiece for each plate or makes a beautiful platter on your buffet!  We made them with friends while the turkey was roasting, the perfect way to enjoy doing something together in the kitchen.  It's a sweet Thanksgiving memory!

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Grandma Annie's Cranberry Salad

Grandma Annie's Cranberry Salad

1 package cranberries

2 whole oranges, including rind

2 whole apples, cored with peel on

1/2 cup pecans (or other nut)

1 cup sugar (or substitute)

Nothing says Thanksgiving to me like Grandma Annie's Fresh Cranberry Salad!  From the time I was a little girl, I've always looked forward to the holidays at my Grandpa Grant & Grandma Annie's house.  One thing was for sure, Grandma Annie would make everything fancy, including bringing out the gold silverware & filling the punch bowl.  My mom has always said that I'm a lot like her & I think she must be right!  So, thanks Grandma, for all I've learned from you about making every moment special!

I can't remember a holiday without her Fresh Cranberry Salad, so last year I got the recipe & we made it at our house for the first time.  It's such a simple combination, that packs the right tangy cranberry twist.  Best of all, it can hang out in the fridge for days & just gets better as it sits.

So, this one is an easy process.  Simply grind (or use your food processor if you have one) the cranberries, oranges & apples.   Reserve any of the extra juice produced during the process. Then, add 1 cup of sugar & the nuts, stir to combine.  Now, this is one that needs to sit at least over night to let the sugar do its thing.  If it's too dry, simply add back in some of the reserved juices.  You can add more sugar, but I like it tangy myself.

This recipe is perfect for any holiday & adds quite a splash of color on your plate.

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Gingerbread Man

Gingerbread Man

1 1/2 c of dark molasses

1 c of packed brown sugar

2/3 c of cold water

1/3 c of shortening 

7 c of all-purpose flour (I use whole grain-unbleached)

2 tsp of baking soda

1 tsp salt

1 tsp of ground allspice

1 tsp ground cloves

2 tsp of ginger

1 tsp of cinnamon

Decorate with decorators frosting: 

2 cups of powdered sugar

2-3 T water (slowly add) 

food coloring of choice

Nothing says Christmas like a gingerbread man!  This recipe comes from my sister-in-law, Roxanne Boewe, and uses the perfect combination for that old fashioned gingerbread taste. 

First, mix the molasses, brown sugar, water & shortening with a blender.  In another bowl, mix together all the remaining dry ingredients by hand.  Then, simply combine together & work into a dough the consistency of sugar cookie dough. Simply add more water 1 tbls at a time until it's seems perfect to you!  Finally, refrigerate at least 2 hours. 

To Bake: Preheat oven to 350.  Roll dough out 1/4 inch thick (any thinner and the cookies will be hard) on a floured surface.  Cut with floured gingerbread man cutter or other favorite shapes.  Place cookies about 2 inches apart on a sprayed cookie sheet (or use parchment paper--my fav).   Bake 8-10 minutes & then cool before icing.

To make the icing, use just enough water to make the frosting stiff.  Frosting can be piped through a tube or kit if you have one. (I made these by filling up a ziplock bag & snipping off the end)  For children, you can buy the already prepared tubes....makes it much easier for their little hands.  Have fun & enjoy the most wonderful time of the year!!

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Cornbread Casserole

Cornbread Casserole

16 oz cream style corn

16 oz regular sweet corn, drained

16 oz sour cream

2 pkg Jiffy Corn Muffin Mix

2 sticks butter, melted

2 eggs

2/3 cup milk

S & P

Good Ole' Corn Casserole is always in honor of my Wesley!  It is his very favorite holiday dish, which he requests all year long.  I have to admit, it's for sure one of my faves too.  It's just smooth & yummy!  The texture is amazing & it's a wonderful addition on a holiday plate.

Simply drain liquid from the regular sweet corn & then mix it with the cream corn in a large bowl.  Stir in sour cream & Jiffy mix just until blended.  Then, add the melted butter, milk & eggs.  S & P. Do not over stir, but make sure it is all incorporated.

That's is friends!  Now, pour into a prepared 9 X 13 pan.  Bake it at 350 degrees for approximately 50 minutes, but it could take up to 1 hour.  It is done when the center is set & no longer giggles. The edges should be golden brown.

I always bake the Festive Sweet Potatoes & the Corn Casserole together, right after the turkey comes out of the oven!  To heat the turkey back up, I simply reheat some of the pan drippings, not used for the gravy, and pour it right over the sliced meat! Mmmmm... my mouth is watering already!

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Festive Sweet Potatoes

Festive Sweet Potatoes

7 cups cooked mashed sweet potatoes, canned or fresh

1 cup sugar, (or more if you like it real sweet)

4 eggs

1 stick butter, melted

2 tsp vanilla

1 cup evaporated milk

1 tsp salt

topping:

1 1/2 cup brown sugar

3/4 stick butter, melted

3/4 cup flour

1/2 cup chopped pecans, optional

miniature marshmallows

Here comes an all time classic... Festive Sweet Potatoes.  Around our house, we can't decide if it's a dessert or part of the meal.  So, my husband has it for dessert, but my boys want it piled right by the turkey!  Then, there is the confusion about the topping.  Some like it with the crumbly topping, while others have to have it with marshmallows.  We have solved that ancient dispute by simply doing all the above!

This one is so easy!  Combine the sweet potatoes, sugar, eggs, butter, vanilla, evaporated milk & salt in a mixing bowl.  Pour into a prepared 9 X 13 pan.  Then, cream the butter, brown sugar & flour together (add nuts if you so choose).  Sprinkle this mixture on top & bake at 350 degrees for one hour.

After 50 minutes, and once the sweet potato mixture has started to set,  cover the top with marshmallows and let them do their thing!  I like to use the small ones, but the big ones will work too. Be alert & watch!  You can quickly have an explosion in your oven if you're not careful!

This is a great dish for any holiday or just to bring some good 'ole comfort food to the table any night of the week!

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Holiday Ham

Holiday Ham

1 cooked spiral ham (If the ham has a bone, count on 2-3 servings per pound.  If the ham is boneless, you’ll get about 4-5 servings per pound.)

1/3 cup honey

1/3 cup brown sugar

1/3 cup country Dijon mustard

Nothing says holidays like ham!  I'm all about easy & this recipe comes out amazing with very little effort at all.  It's great for a holiday dinner & then perfect to serve with a Christmas brunch. 

I prefer to buy a spiral ham with the bone in.  Why?  They are already cut, so the glaze bakes into the slices & the bone adds so much to the flavor.  

Simply place your ham in a shallow roasting dish, insert your thermometer & wrap it tight with foil.  Unlike roasting a bird, you want to keep the ham covered to make it nice & juicy. Since most hams are sold fully cooked, all you need to do is heat it at 350 until the ham is hot throughout, or until it reaches 140-145.

During the last 30 minutes of cooking or when your temperature reaches about 120, it's time to add the glaze.  Just mix together the honey, sugar & country Dijon.  Then, slather the glaze all over the ham & into the slices too. Now, continue baking UNCOVERED until your thermometer reaches 145, making sure not to over heat.

That's it!  How wonderfully simple, yet perfectly elegant!  You can enjoy this dish all through the season.  From the main course, to the sandwiches that follow... it will be quite a hit!

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Turkey 101 - Perfectly Brown & Easy

Turkey 101 - Perfectly Brown & Easy

turkey (Allow 1 to 1 1/2 lb per person... plus 6 - 8 extra for leftovers.)

EVOO (Extra Virgin Olive Oil)

1/3 cup Tamari or Soy Sauce

1/3 cup Marsala Cooking Wine (optional)

2 limes

8 - 12 garlic cloves

2 green apples

2 yellow onions

fresh sage

fresh rosemary

Step 1:

Choose your turkey! I always go for fresh & wait to get it until 2-3 days prior.  Why?  No hassle trying to unthaw a frozen one! Now, allow plenty of time to cook.  You can always re-heat & you want plenty of time to bake your other dishes. I make sure mine is done at least 1 1/2 hours before dinner time. To calculate time: take total pounds times 15.  For example:  20 lbsX15= 300 min (or 5 cooking hours).  A cooking thermometer inserted in inward thigh should be 180 degrees. Bake at 325 degrees. Baking times can vary by 30 min - 1 hour.

Step 2:

Time to get it ready! First, remove all the inwards, such as neck, liver & gizzard from 2 places!!  From the main body cavity & also from the neck cavity.  Wash entire bird in lukewarm water, salting bird inside & out. (Make sure to wash sink well after) Place bird in your roasting pan, I like to use a disposable. Why? it bends easy to drain off broth after & cleans up great! I set it on a cookie sheet to make it sturdy. Now, bind the legs with twine or leave the metal attachment that comes on most turkeys. Then, tuck the wings behind the bird & make sure the loose neck skin is tucked under the body to hold it tight. 

Step 3:

Time to marinade! For flavor, I rough chop the onion & apple, placing it in the body cavity with 6-8 peeled garlic cloves, fresh rosemary & sage leaves. Next, mix together the soy sauce, cooking wine, juice of 2 limes & 2-3 minced garlic cloves. Whisk together, then devide in 1/2 (reserving some to baste bird with a second time).  Apply marinade to turkey.  Then, on goes the EVOO.  Spread liberally with your pastry brush, until totally covered... this will brown the skin perfect.  Now, place in oven, checking every 30 minutes.  Once it reaches the desired color, cover with a foil "tent" (leave air holes to keep skin crisp).

Step 4:

Some like to take out the turkey at 165 degrees, knowing it can continue cooking after it's removed & raise up to 15 more degrees.  I take mine out around 175 degrees.  Make sure it rests at least 20 minutes before slicing, to ensure that the juices distribute.  Be sure to visit GRAVY 101 to learn how to make a wonderful simple gravy! Then, I reserve back some of the broth, heat it up & pour it over the turkey before serving.  Finally, garnish platter with fresh cranberries, pecans & any leftover fresh herbs.  Viola!  A perfect turkey! 

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