Now We're Cooking

Favorite Turkey

from Wild About Houston November 7 Show
All recipes from the Junior League of Houston

This recipe requires advance preparation.
Ingredients:

• 10 to 12 pound fresh turkey
• 3 teaspoons dry mustard
• 1 tablespoon Worcestershire sauce
• 1/3 cup olive oil, plus additional
• 1 teaspoon white wine vinegar
• coarse salt and freshly ground pepper
• 1 large white onion, peeled and cut into wedges
• 3 stalks celery, strings removed and cut into 1 to 2-inch pieces
• ½ cup chopped fresh parsley
• 2 slices bacon
• ½ cup (1 stick) butter, cut into pieces
• 2 cups chicken broth
• 1 thin dish towel (to be discarded after cooking)
  

Directions:

• Remove and discard the giblets and neck from inside the turkey; rinse the turkey and pat dry.
• Combine the mustard, Worcestershire sauce, olive oil, vinegar, salt and pepper in a small bowl.
• Coat the turkey with the mixture on both the inside and outside of the bird.
• Cover and refrigerate several hours or overnight.
• Preheat the oven to 325°F.
• Place the onion, celery and parsley inside the cavity of the turkey. 
• Lay the bacon slices across the breast.
• Place pieces of butter in the crevices between the drumstick and the breast, and behind the wings.
• Place the turkey in a roasting pan and add the broth.
• Soak the dish towel in olive oil and lay it over the entire turkey.
• Roast the turkey for 3 to 3½ hours or until a meat thermometer registers 180°F to 185°F in the thigh and 170°F to 175°F in the thickest part of the breast.
• Baste and turn the roasting pan several times during cooking.
• Remove from the oven and allow the turkey to rest for 10 to 15 minutes before carving.

Serves 8 to 10 people

How Long to Cook a Turkey

8 to 12 pounds            2¾ to 3 hours
12 to 14 pounds          3 to 3¾ hours
14 to 18 pounds          3¾ to 4¼ hours
18 to 20 pounds          4¼ to 4½ hours
20 to 24 pounds          4½ to 5 hours

 

Savory Rosemary Cranberry Sauce

This recipe requires advance preparation.
Ingredients:

• 2 cups dry, spicy red wine such as Zinfandel, Syrah or Pinot Noir
• ½ cup dried cherries
• 12 ounces frozen dark sweet cherries
• 12 ounces fresh cranberries, picked through
• 1 cup lightly packed light brown sugar
• 2 tablespoons minced fresh rosemary
• 1 tablespoon allspice
  

Directions:

• Combine the wine and dried cherries in a deep saucepan.
• Boil until reduced to approximately ⅔ cup, about 10 to 12 minutes.
• In the meantime, halve each of the frozen cherries.
• Add the frozen cherries and the remaining ingredients to the saucepan.
• Bring to a boil, reduce heat to medium and cover until the cranberries burst, about 7 to 8 minutes.
• Refrigerate for at least 3 hours to allow the flavors to develop.
• Serve at any temperature.

Serves 10 to 12

Smoked Gouda Mashed Sweet Potatoes

• 4 tablespoons butter
• 3 tablespoons heavy whipping cream, divided
• ½ teaspoon coarse salt
• 1 teaspoon sugar
• ⅛ teaspoon cayenne pepper
• 2 pounds sweet potatoes, peeled and cut into ¼-inch slices
• ½ cup (2 ounces) shredded smoked Gouda cheese
• 6 strips bacon, cooked crisp and crumbled
• 2 green onions, chopped
  

Directions:

• Heat the butter, 2 tablespoons of the cream, the salt, sugar, cayenne and sweet potatoes in a large sauté pan over medium-low.
• Once the butter has melted, stir to coat the potatoes.
• Reduce the heat to low, cover and cook until the potatoes are very tender, about 30 to 40 minutes, stirring occasionally.
• Remove from heat and add the cheese and the remaining tablespoon of cream; cover for 1 to 2 minutes until the cheese melts.
• Mix thoroughly to mash the potatoes.
• Top with the bacon and onions just before serving.

Serves 6

Lemony Green Beans and Mushrooms

• 1½ pounds green beans, washed and trimmed
• 2 tablespoons butter
• 8 ounces fresh button or cremini mushrooms, cleaned and sliced
• coarse salt and freshly ground pepper
• zest and juice of 1 lemon
  

Directions:

• Place the beans in boiling water and cook for about 4 to 6 minutes until tender but still bright green (do not overcook).
• Cool the beans under cold running water, drain and set aside.
• Heat the butter in a medium sauté pan over medium-low.
• Add the mushrooms and cook for 2 to 3 minutes over medium heat. Do not stir.
• Season generously with salt and pepper.
• Mix well and continue cooking for 2 minutes.
• Add the beans, lemon zest and juice; cover and cook 3 minutes.
• Serve immediately.

Serves 4

Pumpkin Bread Pudding

• 1 loaf of brioche or challah bread, cubed
• 4 eggs
• 4 cups (1 quart) heavy whipping cream
• 2 cups sugar
• 3 cups canned pumpkin purée
• 1½ teaspoons cinnamon
• 1½ teaspoons ground allspice
• 1½ teaspoons ground ginger
• ¼ teaspoon salt
  

Directions:

• Preheat the oven to 350ºF.
• Lightly butter a 13 x 9-inch baking dish and set aside.
• Place the bread cubes on a rimmed baking sheet and toast until golden brown; set aside.
• In a large bowl, mix together the eggs, cream, sugar, pumpkin and spices.
• Slowly add the bread to the mixture, allowing it to absorb the liquid (do not stir the bread into mush).
• When the bread is saturated, place the mixture into the prepared baking dish.
• Cover with foil and bake at 350ºF for 20 minutes.
• Uncover and bake for 10 to 15 more minutes until crisp and brown.
  

Serves 8