11\/2001 \u2013 Bot 9 lb Honeysuckle White Brand \u2013 Turkey Timer Assured Cooking. Worked very well!<\/p>\n
RECOMMEND BRINING TURKEY BREAST before baking it. BRINING A TURKEY BREAST\u00a0\u00a0 (10\/2014) 6-8 lb turkey breast (no bone) (Serves 10) Soak turkey in a large with a lid or tied up in an oven roasting bag. Add some COLD water to\u00a0 pot or bag.\u00a0 Add brine mixture. ROASTING A TURKEY BREAST: (Cooks Illustrated) 10\/2014<\/strong><\/p>\n Loosen turkey skin *SPICE RUB for 3 lb turkey: \u00bc c butter mixed with: \u00bd t coarse pepper, 1 t garlic powder; 1 t onion powder; 3 T Italian seasoning<\/p>\n HOW TO COOK A TURKEY\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Melba Lovelace)<\/strong><\/p>\n Turkey Rub turkey inside with salt and skewer openings closed. COOKED TURKEY BREAST\u00a0 – not tried!<\/strong><\/p>\n Melt 1 stick of butter. Wet cheese cloth or large napkin in butter and lay over turkey. BREAD STUFFING\u00a0\u00a0 (Diane Myers)<\/strong><\/p>\n 4 c cubed day old bread Mix bread, parsley and seasonings. AUNT JEMIMA COUNTRY DRESSING\/STUFFING\u00a0\u00a0 (12\/09)<\/strong><\/p>\n 1\/2 t garlic powder Mix eggs and broth together. If stuffing a bird, use only 2 cups broth. SOUTHERN CORNBREAD DRESSSING\u00a0\u00a0 \u00a0(Melba Lovelace) 9 c dry breadcrumbs Mix crumbs and seasonings. Add small amt of stock to moisten; then add melted butter, mixing well. Stir in eggs. Add 1-3\/4 to 2 c stock, or just enough to make c stuffing which holds together, but is not wet or pasty. Stuffing changes very little during cooking, except to expand. Can add chopped pecans.<\/p>\n DRESSING-SQUASH\u00a0\u00a0 \u00a0(Dot Berry) 2 cups cooked squashed, blended Mix all ingredients. Cook 35 minutes at 350\u00b0 in 8 x 8 pan.<\/p>\n TURKEY STUFFING for 12 people<\/strong>\u00a0 (Melba Lovelace)<\/p>\n 1-1\/2 qts dry breadcrumbs* (9 c) Break bread into chunks and dry in slow oven.\u00a0 Crumble. RICE & SAUSAGE STUFFING\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 NOT TRIED!<\/strong><\/p>\n 1\/2 pound bulk pork sausage Crumble pork sausage into a 1-quart glass measuring cup. <\/p>\n PEPPERIDGE FARM STUFFING RECIPE\u00a0 (made 12\/2013)<\/strong><\/p>\n 2 1\/2 cups Chicken Broth Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.\u00a0 Reduce the heat to low. WILD RICE & BARLEY<\/strong> – Great for Thanksgiving<\/p>\n 1 med onion shopped finely Saute in oleo onion and barley till barley is browned. 11\/2001 \u2013 Bot 9 lb Honeysuckle White Brand \u2013 Turkey Timer Assured Cooking. Worked very well! RECOMMEND BRINING TURKEY BREAST before baking it. Brining is a way of increasing the moisture holding capacity of meat; results in moister product when cooked. Makes meat juicier & less dry,\u00a0 It also infuses salt in to the meat […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-134","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=134"}],"version-history":[{"count":18,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/134\/revisions"}],"predecessor-version":[{"id":1218,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/134\/revisions\/1218"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>Brining is a way of increasing the moisture holding capacity of meat; results in moister product when cooked. Makes meat juicier & less dry,\u00a0 <\/strong>It also infuses salt in to the meat (rather than salting it at the table) which makes it much more flavorful.\u00a0\u00a0<\/strong><\/p>\n
\n
\n<\/strong>NOTE: Don\u2019t stuff a brined turkey.<\/p>\n
\nWater – enough to cover turkey meat
\n1\/2 c table or ground Himilayan salt
\nBoil salt in 1 cup water til sugar is dissolved.<\/p>\n
\nPlace breast in container. Make sure water totally covers it.
\nBrine turkey in refrigerator or ice cooler where temp is at least 40\u00b0\u00a0 for 6-8 hrs.\u00a0 Don\u2019t soak any longer–makes it too salty.
\nThe amount of brining TIME is not set in stone.\u00a0 A little is better than NONE!
\nRemove turkey and rinse. Trash\u00a0 brine.
\nCan use other liquids to replace some or all of the water: apple juice, cider, orange juice, beer, wine, rice wine or apple cider vinegar, tea, etc.\u00a0 Some add spices to brine.
\nSee \u201cRoasting a Turkey Breast\u201d instructions for baking.
\n<\/strong>
\nA 15 lb turkey takes 2 lbs salt dissolved in 2 gal cold water brined for 6-12 hours. For 7 lb turkey breast, 1 cup salt + 1 gal water for no more than 8 hrs.<\/p>\n
\n
\nMix spices rub (see below) & rub evenly on turkey meat.
\nReplace skin and rub thoroughly with (unseasoned) butter.
\nButter keeps it moist, adds flavor & ensures the skin will be crisp & meat flavorful.
\nPlace turkey on a rack sprayed with non-stick spray (PAM) in a pan with 1 cup water in it to prevent smoking and to get juices for gravy.\u00a0 (any more than 1 cup forms steam).
\nStart baking turkey breast in 425\u00b0 oven for 20 min; then turn down to 325\u00b0 for ABOUT another 1 hr & 30-45 min.
\nThe higher temperature at first kick-starts the browning, ensuring the skin is golden by end of cooking time.
\nTest with meat thermometer–done when internal temp. reaches 160\u00b0. For a whole turkey, it\u2019s done when thigh reaches 185\u00b0.
\nLet turkey rest for 15-20 min before carving to let juices redistribute, or your carving board will be flooded with turkey juice!<\/p>\n
\n
\nSalt
\n1\/4 c butter, softened
\n5T flour
\n2T lemon juice<\/p>\n
\nCream butter, flour and lemon juice together til fluffy.
\nPut heavy coating over turkey breast, wings and thigh joints.
\nPut thin coating over remainder.
\nStuff turkey with Stuffing Recipe above.
\nPlace on rack in open roaster.\u00a0 Bake at 350\u00b0 for\u00a0 20-25 min per pound.
\nDo not cover and add no liquid.
\nBaste occasionally with hot chicken broth or water with butter added.<\/strong><\/p>\n
\n
\nAdd salt and pepper.<\/p>\n
\nPut in roaster and add 3 cups of water.
\nLay 3 or 4 stalks of celery around turkey.
\nCover roaster with 3 or 4 layers of tin foil so lid will fit tight.
\nPreheat oven to 500\u00b0.
\nPut turkey in oven and bake from 55 to 60 minutes.
\nTurn oven off and do not open door of oven until morning.<\/p>\n
\n
\n1\/4 c chopped parsley-optional
\n1 t salt
\n\u00bd t paprika
\n\u00bd t sage
\n\u00bd t poultry seasoning
\n\u00bd c oleo
\n1 c chopped celery
\n1 med. onion, chopped
\n1 c fresh mushrooms, chopped
\n3\/4 to 1 c broth or milk
\n1 egg, raw*<\/p>\n
\nMelt oleo and saute onion, celery and mushrooms.
\nAdd to bread mixture with egg and broth. Toss lightly.
\nStuff chicken or bake at 325 for 20-30 min.
\n*Egg can be omitted for dryer dressing.<\/p>\n
\n
\nl large onion, pureed
\n1-1\/2 c chopped celery
\n2 c fresh mushrooms, chopped
\n*2 cups Pepperidge Farm cubed herb seasoned stuffing
\n8×8 pan Shawnee Mills cornbread, cooled, crumbled\u00a0\u00a0 (NOT the Shawnee Mills Muffin Mix which is too sweet; Square kind is OK)
\n1\/2 t poultry seasoning
\n2-4 eggs
\n2-1\/2 chicken broth
\n1 can cream of chicken or mushroom soup
\n2 t sage
\n1 t black pepper & 1\/2 t salt
\n*can use 8-10 slices of day-old bread, cubed OR 2 c herbed poultry stuffing mix<\/p>\n
\nCombine remaining ingredients.
\nAdd all ingredients and mix well.
\nPlace in casserole dish and bake covered at 325\u00b0 for 1 hour.<\/p>\n
\nMakes 3 qt dressing.<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\n3 c cornbread crumbs
\n1 c fresh minced onion
\n1 c chopped celery
\n1 t thyme
\n1 t marjoram
\n1 t sage
\nsalt, pepper
\n1-3\/4 to 2 c turkey\/chicken broth
\n3\/4 c melted margarine
\n3 eggs, beaten<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\n2 cups cornbread, crumbled
\n1 can cream of chicken soup
\n1 small onion, chopped
\n1\/4 stick oleo
\nsalt & pepper<\/p>\n
\n
\n1 pt cornbread crumbs (3 c)
\n1\/4 c minced onion
\n1\/2 c chopped celery
\n1\/2 t thyme\u00a0\u00a0 1\/2 t marjoram\u00a0\u00a0 1\/2 t sage
\n3\/4 c to 1-1\/4 c turkey or chicken stock\/broth
\n1\/2 c melted butter
\n2 eggs, beaten
\nsalt, pepper<\/p>\n
\nMix breadcrumbs, cornbread crumbs, onion, celery, thyme, marjoram, sage.
\nAdd small amount of stock to moisten; then add melted butter, mixing well.
\nStir in beaten eggs.
\nAdd 3\/4 to 1-1\/4 c stock, just enough to make a stuffing which holds together, but is not wet or pasty.\u00a0 (Stuffing changes very little during cooking except to expand.)
\nStuff turkey with this mixture.<\/p>\n
\n
\n2 tablespoons butter or margarine
\n1\/2 cup sliced fresh mushrooms
\n1\/2 cup chopped celery
\n1\/2 cup chopped onion
\n2 cups cooked rice
\n1 1\/2 cups dry bread crumbs
\n1 tablespoon snipped parsley
\n1 teaspoon poultry seasoning
\n1\/4 cup chicken broth<\/p>\n
\nCook uncovered in microwave oven 2 to 3 minutes at High, or until meat is no longer pink; stir once. Drain and set aside.
\nPut butter, mushrooms, celery and onion into the glass pitcher.
\nCook uncovered in microwave oven 2 minutes at High, or until tender.
\nAdd rice, bread crumbs, parsley, poultry seasoning and chicken broth; mix well.<\/p>\n
\n
\nGenerous dash ground black pepper
\n2 stalks celery, coarsely chopped (about 1 cup)
\n1 large onion, coarsely chopped (about 1 cup)
\n1 pkg. (14 ounces) Pepperidge Farm Herb Seasoned Stuffing
\n2 eggs beaten
\nDo NOT add extra sage\u2014has plenty already<\/strong>!
\nOPTIONAL:\u00a0 1 c chopped mushrooms, 1\/2 cup each dried cranberries & chopped pecans; 1\/2 lb pork sausage, cooked & crumbled;\u00a0 Substitute some crumbled cornbread for Pepperridge Farm Stuffing.<\/p>\n
\nCover and cook for 5 minutes or until the vegetables are tender, stirring often.\u00a0 Remove the saucepan from the heat.
\nAdd the stuffing and mix lightly with eggs.
\nPlace in greased 3-qt shallow baking dish.
\nCover and bake at 350\u00b0 for 30 minutes or til the stuffing mixture is hot.
\nFor crunchier stuffing, bake uncovered.<\/p>\n
\n
\n1 c med pearl barley (not quick-cooking)
\n1 box Uncle Ben’s Long Grain & Wild Rice-Roasted Garlic
\n1\/2 c oleo
\n1\/2 c chopped fresh parsley
\n1\/4 c thinly sliced green onions
\n1 c celery, chopped small
\n8-10 fresh mushrooms, sliced
\n1\/2 t salt
\n1\/4 t pepper
\n1\/4 t garlic powder
\n2 can beef broth
\n2 c water
\n2 T soy sauce
\n1\/4 lb HOT ground sausage, browned-opt
\n1\/2 c slivered almonds, toasted*<\/p>\n
\nAdd green onions, parsley, celery and mushrooms, salt & pepper and saute 3-4 min longer.
\nTransfer to greased 4 qt baking dish.
\nStir in cooked sausage, wild rice, soy sauce, water, broth, contents of rice seasoning packet.
\nBake covered at 350 for 45 min; remove cover, sprinkle almonds on top.
\nBake 30 more min., til barley is tender and liquid is absorbed.
\n*Toast almonds by placing on paper plate, drizzling melted oleo over them, and micro for 4 min., stirring after each minute.<\/p>\n
\n","protected":false},"excerpt":{"rendered":"