Episode 6
Roasting Your Turkey Set your oven temperature no lower than 325 °F.

Place your turkey or turkey breast on a rack in a shallow roasting pan. With foil bought pans from supermarket I like line bottom of pan with carrots celery to have a raised bed for turkey to sit on, I also add 1-2 cup chicken stock in bottom of pan prior to setting turkey on bed.

Rub outer skin with little soy sauce and season with salt and pepper

Baste the turkey with juices from bottom of pan (don’t let bottom of pan dry out add stock as needed) every 15 minutes

If the top starts to brown too much use a foil to cover top of bird (referred to as a tent)

For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.

If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.

For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

Remove all stuffing from the turkey cavities. Check the Timetables for Turkey Roasting (325 °F oven temperature) Optional Cooking Hints Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."

Add1-2 cup of water or chicken stock to the bottom of the pan.

If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.

If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

Yummy Sweet Potato Casserole Ingredients 4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk 1/2 teaspoon vanilla extract

For topping (my family loves to just use marshmallows, we add them last five minutes just to brown them and serve but if you want something a little fanciers see bellow) 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 tablespoons butter, softened 1/2 cup chopped pecans Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown. Serves @6-8

Apple and Sausage Cornbread Stuffing Ingredients 4 cups cubed corn bread or corn stuffing mix 1-pound pork sausage (I like the Jimmy Dean sage sausage found in the freezer section) 2 Granny Smith apple - peeled, cored and chopped 1/2-pound fresh mushrooms sliced (can omit) 1 cup chopped celery 1 cup chopped onion 2 cloves garlic chopped 8 slices brioche (or sweet bread)cut into cubes salt and pepper to taste Directions

  1. corn bread crumble or cube.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  4. In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
  5. In a large bowl, mix the crumbled prepared corn bread, sausage, mushroom mixture, apple, brioche bread, salt and pepper.
  6. Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned. Or use to stuff turkey or chicken

Chestnut Stuffing Ingredients 2 cups chestnuts 1 1/2 cups margarine 1/2 cup chopped onion 1/2 cup chopped celery 1/3 cup chopped carrots 1 tbsp garlic 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons poultry seasoning 2 (1 pound) loaves day-old bread, cubed (I prefer Brioche)or stuffing Mix of your choice 3 eggs 1/4 cup milk Optional 1 cup cubed gruyere cheese Directions

  1. With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, celery, carrots, garlic, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
  4. In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
  5. 1 cup Gruyere cubed (this is optional)
  6. Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned. Or use to stuff turkey or chicken Special Turkey Gravy Ingredients 5 cup turkey drippings (can sub chicken stock with missing amounts) 1 stick butter 1/4 cup all-purpose flour 1/2 cup water, or as needed (optional use if you make too thick) salt and ground black pepper to taste 1 teaspoon gravy master Directions
  7. Pour the turkey drippings into a saucepan (don’t forget to deglaze turkey pan first by heating and scraping pans bottom), and in another sauce pan melt butter then gradually whisk in the flour and cook till mixed just a few minutes (you can add more butter if too much flour should just combine. Bring the stock to a simmer over medium heat and gradually add flour butter (roux) mixture slowly to stock stirring continuously. Add the gravy master and cook until the mixture is thickened, stirring occasionally. Season to taste with salt, black pepper, and celery salt, then simmer about 15 more minutes to thicken the gravy and blend the flavors.