Tuesday, November 26, 2013

Roasted Turkey

Dave's Spice Rub 
3 Tbs Black Peppercorns
2 Tbs Fennel Seed
1 Tbs Crushed Red Pepper Flakes
3 Tbs Kosher Salt
2 Tbs Paprika
2 Tbs Garlic Powder
2 Tbs Onion Powder
1 Tbs Fresh Rosemary, Finely Chopped
1 Tbs Thyme, Finely Chopped
1 Tbs Sage, Finely Chopped
1 Cup Extra Virgin Olive Oil

In a spice grinder or with a mortar & pestle, grind the peppercorns, fennel seed, and red pepper flakes to a medium grind consistency (slightly chunky, not too fine).
Mix all ingredients in a bowl. Add oil to make a paste. Rub turkey all over with paste.

Actually Cooking the Turkey: 
You will need an accurate meat thermometer and a turkey

Preheat the oven to 350 degrees. Cover the turkey with aluminum foil. Place in the oven and cook for 15 minutes per 1 pound of turkey (and stuffing) --> so a 10 lb turkey will take about 150 minutes (2.5 hours). For crispy skin remove the foil for the last 40 minutes of cooking.
To test for 'doneness,' stick your meat thermometer into the thickest part of the bird - but not against bone. Your bird is "cooked" at 160 degrees. Remove from oven and let rest at least 20 minutes. Slice. Serve. Enjoy!

Monday, November 18, 2013

Crustless Cranberry Pie

1 cup all purpose flour
1 cup sugar
1/4 tsp salt
1/2 cup chopped walnuts
2 cups cranberries
1/2 cup melted butter
2 eggs, beaten
1 tsp almond extract

- Preheat oven to 350 degrees
- Grease a 9" pie pan
- Combine flour, sugar, and salt. Stir in the cranberries and walnuts. Toss to coat. Stir in the butter, beaten eggs, and almond extract. Spread batter into pan
- Bake at 350 degrees for 40 minutes, or until a toothpick comes out clean. Serve warm with ice cream or whipped cream (or ice cream AND whipped cream). Enjoy!

Courtesy of Jill McGonagall