Turkey - The best we've ever had!!!

 

I hosted Thanksgiving this year.  This was only the second turkey I've cooked in my life.  I happened to watch a video on allrecipes.com - Chef John recipe - Cooking Turkey for Chickens.  Well, I was chicken but the video gave me courage!  I followed the method and recipe and it turned out amazing!  The breast meat was so tender,moist and flavorful and the dark meat was cooked to perfection.  I have found a keeper and will never look further for a turkey recipe.  My son Michael said this morning, "I never want turkey again unless you make it just like you did yesterday, it was the best."

 Watch Chef John's Video here

Ingredients:

Turkey (I had a 25 lb - Butter Ball)
1 tbsp black pepper
2 tbsp kosher salt
1 tbsp poultry seasoning (fresh, not from 1997)
2 onions
3 ribs celery
2 carrots
3 rosemary sprigs (I don't care for rosemary so I didn't use)
1/2 bunch sage
1 bay leaf
Flavored butter recipe (below) 

Ingredients Flavored butter:

• 1 stick unsalted butter (1/2 cup), room temperature (I used 3/4 cup butter because I had a large turkey)
• 1 tsp salt
• 1 tbsp fresh ground black pepper
• 2 tbsp fresh thyme, minced
• 1/4 cup fresh sage, minced
• 1 clove garlic, crushed very fine (I used 2 cloves)

Preparation:

1. In a small bowl combine all ingredients and mash with a fork until completely mixed.
   
   
2. Position the turkey so that the cavity is facing you and you are working forward towards the neck. Using a long, thin flexible rubber or silicon spatula, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone.
   
   
3. The skin is fairly tough and won't tear if you go slowly and carefully. You can pretty much separate the skin all the way from the cavity, where you started, to the front of the breast, and down toward the wing joint. Do this on both side of the breast, but leave the skin attached along the center of breastbone itself.
   
   
4. Then simple divide the butter mixture in half and stuff it under the skin on both sides and massage it down toward the front of the bird. Spread as evenly as possible, but don't worry about getting it perfect, as it will melt and spread out as the turkey roasts. Before roasting lay a piece of foil loosely over the breasts.
   
   
5. Roast the bird.  (I roasted the turkey at 350 and truned down to 325 after two hours. Took foil off breast about 30 minutes before it was done. When the meat thermometer read 165 (took 5 hours), took turkey out of the oven and covered the whole turkey with foil and left to rest for 30 minutes.

Bacon, Spinach and Swiss Quiche

During the week both my husband and I are off to work early so come the weekend I love to make breakfast.  One thing we both really enjoy is this quiche.  This quiche always turns out perfect every time.  It's light, fluffy in texture and so flavorful.  I've tried other recipes and I always come back to this one.  This will be the only quiche you will find on my blog because it's a keeper.   Serve with a side of fruit and you have a wonderful breakfast or a light dinner.  Recipe courtesy Paula Deen.  I give a few hints in the recipe so that your quiche will turn out perfect every time too.


Ingredients
6 large eggs, beaten
1 1/2 cups heavy cream (don't use milk as it won't turn out!)
Salt and pepper
1 pound bacon, cooked and crumbled (I only use 1/2 lb bacon)
2 cups fresh baby spinach, chopped (don't use frozen, only fresh baby spinach)
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
 

Directions
Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender (I always just whisk together). Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake (very important-on bottom rack as this helps bottom crust cook) for 35 to 45 minutes until the egg mixture is set.  (I turn off oven, open door a little and leave quiche in over about 15 minutes before cutting) Cut into 6-8 wedges.