1 turkey, about 12 pounds
Brine:
1 cup sugar
1 1/2 to 1 3/4 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (see Note)
Roasting:
2 tablespoons softened butter + butter for basting
1 1/2 teaspoons freshly ground black pepper
1/2 cup chicken stock + more as needed
Instructions: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water. Combine sugar, salt and 3 to 4 quarts water in a large bowl. Stir until sugar and salt dissolve. Add remaining brine ingredients except for the remaining gallons water. Double-bag two heavy-duty, unscented trash bags (not made of recycled materials), then put them in an ice chest that is large enough to hold the turkey. Place turkey in bags, pour in brine and remaining 1 1/2 to 1 3/4 gallons water - there should be enough liquid to completely cover the bird. Press out air in bags; tightly close each bag separately. Keep turkey cold by piling bags of ice over and around the closed bags which will also help keep the turkey submerged. Brine for 12-24 hours. Alternative method: Place turkey and brine in a large pot. Refrigerate for 12-24 hours. If turkey floats to top, weight it down with a plate and cans to keep it submerged in brine. After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.
Roasting: Preheat oven to 400°. Spread 2 tablespoons softened butter over skin. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil. Put turkey in oven. To ensure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Return to oven and roast, basting with pan drippings every 20 minutes, using more stock as needed. Start checking internal temperature after about 1 hour by inserting an instant-read thermometer in the inner meatiest part of the thigh, not toughing the bone. If legs or breast begin to get too brown, cover loosely with foil. Roast until internal thigh temperature reaches 165°. Total roasting time should be about 2 to 2 3/4 hours. Let bird rest for at least 20-30 minutes before carving. Note: Juniper berries are available in the spice section of some supermarkets and specialty grocers.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11/15/FDJ81AI2HU.DTL&ao=4#ixzz1g59Eoftf
Friday, December 9, 2011
Crock pot black beans
Ingredients:
1 1-lb bag dried black beans
1 1/2 teaspoon salt
1 large onion, roughly chopped
1 bay leaf
Sprinkle of Penzey's 4S salt
Instructions:
1. Mix the black beans, salt, and 6 cups of cold water in a pot and bring to a boil. Boil for 10 minutes.
2. Put the chopped onion, bay leaf, epazote, bacon/drippings in the crock pot. Pour the beans and cooking water into crock pot, cover, and turn to low.
3. Cook for 4-8 hours or until your beans are cooked to your liking. Cool beans and liquid, portion into containers of your choice, and freeze.
1 1-lb bag dried black beans
1 1/2 teaspoon salt
1 large onion, roughly chopped
1 bay leaf
Sprinkle of Penzey's 4S salt
Instructions:
1. Mix the black beans, salt, and 6 cups of cold water in a pot and bring to a boil. Boil for 10 minutes.
2. Put the chopped onion, bay leaf, epazote, bacon/drippings in the crock pot. Pour the beans and cooking water into crock pot, cover, and turn to low.
3. Cook for 4-8 hours or until your beans are cooked to your liking. Cool beans and liquid, portion into containers of your choice, and freeze.
Homemade Whole Wheat Tortillas Recipe
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes (when I'm pregnant and making it I rest too!!) Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes (when I'm pregnant and making it I rest too!!) Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy
Moist Apple Spice Bread
2 1/2 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 cup butter, melted and cooled
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
2 cups shredded apples (about 2 apples)
3/4 cup toasted pecans, chopped
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a medium bowl, whisk together melted butter, eggs, milk and vanilla. Pour into flour mixture and stir until partially combined. Add in shredded apples and pecans and continue to mix until all ingredients are well-combined and no streaks of flour remain. Pour into prepared pan. Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, then turn loaf out onto a wire rack to cool completely. Store in an airtight container when cool; the bread will keep well for several days.
Makes 1 loaf.
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 cup butter, melted and cooled
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
2 cups shredded apples (about 2 apples)
3/4 cup toasted pecans, chopped
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a medium bowl, whisk together melted butter, eggs, milk and vanilla. Pour into flour mixture and stir until partially combined. Add in shredded apples and pecans and continue to mix until all ingredients are well-combined and no streaks of flour remain. Pour into prepared pan. Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, then turn loaf out onto a wire rack to cool completely. Store in an airtight container when cool; the bread will keep well for several days.
Makes 1 loaf.
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