Deep-Fried Turkey

 Okay, okay... So I have to admit - I have never actually made a deep-fried turkey. My dad always does it. I do know, rest assured that it is absolutely delicious. Also, get online and read some deep-fried turkey tips before you start. Every single year geniuses across this great land burn down their house and the neighbors house by doing this indoors or on their dead grass lawn. So read up - so you know how to do it properly. please.

Ingredients:1 (10-pound) turkey
2 tablespoons House seasoning, recipe follows
2 tablespoons of your favorite dry rub
3 to 5 gallons peanut oil

Directions:

Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
Serve with favorite Thanksgiving sides and salads.

House Seasoning:

Ingredients:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions:

Mix ingredients together and store in an airtight container for up to 6 months.

Frog-eye Salad

ummm, I love this stuff. My husband has issue with the texture of it, and you may too - but you can't deny the flavor is awesome! I love the texture - I love everything about this dish. mmmm....

1/2 C. sugar
1 T. flour
1 1/4 t. salt
1 C. pineapple
1 egg - well beaten
1/2 T. lemon juice
1/2 C. coconut flakes
1/2 T. oil
8 ounces Acini de pepe pasta
1 can mandarin oranges-drained
1 can pineapple chunks - juice reserved
1/2 can crushed pineapple - drained
4 ounces whipped topping
1/2 c. mini marshmallows

In a saucepan combine sugar, flour and 1/4 t. salt. Gradually stir in pineapple juice and egg. Cook over moderate heat, stirring until thick. Add lemon juice. Cool mixture to room temperature. Cook acini de pepe according to package instructions. Drain, rinse and drain again. Combine with the lemon juice mixture and store in an airtight container in the fridge over night. The next day add the remaining ingredients and mix lightly.

Festive Potatoes

I am not going to lie - these are AWESOME! I love them, but my love for them is pathetic compared to my husbands love of these. He will actually take the leftovers and put them between two slices of bread and have a festive potato sandwich! These are always a crowd pleaser, and while it is important to have the option of mashed potatoes and gravy on the Thanksgiving table, no one is going to eat them if these are there!

8-10 large baking potatoes - rinsed
              - OR 1-1/2 packages (30oz pkg) Ore-Ida frozen shredded hash browns, thawed
1 cube + 2 T. Butter
2 cans cream of chicken soup
1 1/2 c. cheddar cheese - shredded
1/4 c. finely diced onion ( I stress - FINELY)
1 pint sour cream
1 cup crushed cornflakes

Boil the whole potatoes until fork tender, trying not to poke them too often because they will start to break and fall apart. When done, let potatoes cool until you can handle them. Peel off the skin and grate with a cheese grater.(That entire step can be skipped by purchasing the shredded hash browns) In a sauce pan over medium heat melt the cube of butter, add in the onions and cook for a couple of minutes until translucent. Add in the cream of chicken, cheese and sour cream until melted. Pour the cheese mixture onto the shredded potatoes and mix well. Pour into a greased 9x13 pan. Melt the remaining 2 T of butter and add it to the crushed cornflakes. Sprinkle on top of the potatoes. Bake at 350 degrees for 1 hour.

Note: This recipe can be made a day or two ahead of time and stored in the fridge, just don't bake it until you are ready to serve. Be sure to bring it to room temperature before you put it in the oven.

Spinach Salad

I don't know why I feel like this recipe is a Thanksgiving recipe, maybe because it is the only time of year I can justify the calories of the dressing, regardless it is yummy and always a fan favorite. You can cut down time by buying the pre-washed and trimmed baby spinach leaves

Spinach leaves – stems removed and leaves torn
Bacon – cooked in bite size pieces
3 eggs – hard-boiled, sliced

Dressing:
½ C. Mayo
3 T. Red Wine vinegar
1/3 C. Sugar
1/3 C. Whipping Cream
½ C. Ketchup
¾ C. Oil
½ t. Worcestershire sauce
¼ t. salt
¼ t. oregano
¼ t. dry mustard
Pinch of garlic powder
Pinch of dill weed

Blend until thick and creamy.

In a large serving bowl layer the spinach, then bacon, and finally eggs. Top with the dressing (don't use all of it - because it makes a LOT) and toss with tongs. Serve.

Thanksgiving Turkey

I am not going to lie to you... I make the best Thanksgiving Turkey ever! But, in the spirit of honesty, I must say that it is a combination of two recipes that I have picked up from the Food Network.  The brine recipe is actually from Good Eats with Alton Brown , and the roasted turkey portion is from Everyday Italian with Giada De Laurentiis.

If you have never brined a Turkey before this is the year to try it out. It is super easy and it makes a whole lotta difference. I can't even describe the juiciness that this brings to the turkey (and roasted turkey doesn't usually spark memories of juicy - now does it?). People will wonder what your magic trick is - and how you managed such an amazingly juicy turkey.

This recipe from Giada is AWESOME! I know the show says Everyday Italian, but this isn't an italian turkey. I have actually been told that this turkey is magazine worthy because it comes out so beautiful...not to mention the smell ---- ahhhhh,, the smell filling your home.

The Brine:

1 (14 to 16 pound) frozen young turkey

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water  

About 2-3 days before: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.


Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.


Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

To Roast:

1 orange, cut into wedges

1 lemon, cut into wedges

1 onion, cut into wedges

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh oregano sprigs

7 tablespoons unsalted butter

2 tablespoons herbes de Provence

1 tablespoon olive oil

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

6 cups canned low-salt chicken broth (approximate amount)

1/3 cup all-purpose flour

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.


Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)


Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Note: Don't disappoint yourself and everyone else by cooking your turkey to death. It really does not have to cook for 8 hours! In fact, I cooked a 25 pound turkey in about 4 1/2 hours, and it was perfect. Just trust in your handy dandy meat thermometer.