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I’m sharing this recipe for those of you who are looking for a great easy way to roast your turkey this year.

Our family has used this one for decades and we always get rave reviews about how moist and tender it is.  Never dry! Make note that the turkey needs to be started in the oven the night before you plan to eat it.

And if it’s not quite thawed the day before, you can quick thaw it by following these instructions from Butterball.

Turkey in the Oven

It’s great because you can put your turkey in the night before. YES, the NIGHT BEFORE you want to eat it and you wake up in the morning with the delicious aromas filling the house. Another awesome thing about this recipe is that even if you cook a large turkey, it comes out moist and tender.

I first found the recipe in a book by Emilie Barnes called “The Complete Holiday Organizer”. I was going to add a link to buy the book, but it appears to be out of print. Sorry. For those of you who haven’t heard of her, she was a homemaking guru before anyone ever heard of The Martha. I’m going to include the text from the book to give you some background. I hope you try it and enjoy it. It’s SO easy!

“Perfect Turkey Every Time”

” Trust me on this one. The white meat melts in your mouth. This is a SLOW roasting method, but once in the oven, you can forget it until it comes out.

Choose desired size turkey, wash it well, and remove the neck and giblets from inside the cavity. Dry turkey with paper towels. Rub the outside well with pure olive oil.  If you want to cook your stuffing inside the turkey, stuff with dressing of your choice.  This is optional.  It can be cooked with or without stuffing/dressing.  (Sometimes if I’m not stuffing the turkey, I’ll add a few whole pieces of celery, carrots and onion to add a bit more flavor to the bird.)

Set the turkey BREAST side down  on a rack in a roasting pan (this bastes itself, making the white meat very moist).

VERY IMPORTANT: Place into a 325 degree F [preheated] oven for one hour to destroy bacteria on the surface. Then adjust the heat to 180-185 degrees for any size turkey. (note: I’ve updated the temp for the first hour of cooking to 325 merely as a precaution since many recipes now call for roasting temps to be at that level.)

This is important. The turkey can go in the oven the night before eating it!

Turkey Slow Roast Chart

Turkey Slow Roast Chart

Example: I have a 22 pound turkey. At 5:00 p.m. Thanksgiving Eve I put the turkey in the oven prepared at 325 degrees for one hour. I turn the temperature down to 185 degrees and leave the turkey uncovered until it’s done the NEXT day about 10 or 11 a.m.

Although the cooking times seem startling at first , the meat is amazingly delicious, juicy and tender. It slices beautifully and shrinks so little that a turkey cooked at regular temperatures no longer tastes good. It cannot burn so it needs no watching. It literally cooks itself. ” I do feel the need to baste every once in a while, but that’s probably more habit than anything, besides I like to open the oven and smell the turkey.

A good rule for timing is about 3 times longer than a standard recipe. For example: a 20 pound turkey that normally takes 15 minutes per pound to cook would take 5 hours. This slow cook method would be 3 times 5, so it equals 15 HOURS to cook the slow way. A smaller turkey cooks 20 minutes per pound, so an 11 pound turkey takes 3 hours, 40 mins standard, times 3 which equals 11 hours for the slow roast way.

ANOTHER IMPORTANT NOTE:  Many newer ovens are set to automatically turn off after 12 hours (I guess it’s assuming that you forgot to turn it off.) You don’t want your turkey sitting in an oven for hours without any heat.  It will be uncooked and dangerous to eat, plus you’ll have lots of unhappy and hungry guests come dinner time.  If your turkey will be reaching the 12 hour mark while you’re sleeping, just before you go to bed, be sure to turn off the oven temperature for a few seconds, then turn it back on to 185 degrees.  This will reset the oven’s internal timer so as not to automatically turn off. Be sure to make note of any time that 12 hour window ends, so you can be sure to “reset” the oven before that.

Now here’s the cool part. Once it’s done, it will NOT overcook or dry out. You can leave it in the oven an additional 3 – 6 hours and it will still be perfect! Thus your roasting can be adjusted totally to your convenience. So allow yourself plenty of time. It’s better to put it in a little early than too late though, since you want to be sure that it’s done. That’s it. That’s all you need to do. Can it be more simple?

Many standard recipes call for allowing the turkey to “rest” outside the oven for about 30 minutes before cutting. This can be done with the slow roast method as well.  Besides allowing the juices to settle in the turkey, it also allows you to have your oven free to cook or warm other items for the meal just before serving.

I’ve been using this recipe for probably 25 years and have never been disappointed when I followed the directions.

One item I need to point out. If your family actually puts the whole turkey on the table as a nice presentation, then you need to know that cooking it breast side down will not be quite as pretty as what you’re accustomed to.  There will still be some crispy skin on the top side, but the breast will not be crisp since it was on the bottom of the pan. If you’re like our family and you just take it out of the oven and slice it up on platters, no one will even know that you cooked it upside-down, except that it will taste AMAZING!

Have fun and let me know how your dinner turns out.

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It’s been a busy and somewhat non-traditional month for us.  As you’ll see from these photos, there’s been a good amount of time spent with those we love, but somehow things were busy in other ways too.

Christmas NativityWe also went to the Musical Instrument Museum (the MIM) for our 34th wedding anniversary on Dec 9th, celebrated the holidays with a few of the non-profit groups that I work with and had a lovely evening with some other dear friends.  All of those activities don’t have pics posted yet, but hopefully I’ll get to it.

I’m not quite sure how the month got away from me, but we didn’t decorate inside the house until December 19th which is VERY LATE for me!  Originally we weren’t expecting to have any gatherings at our house this year, so I guess that gave me the freedom to put it off.  Then we found out that we were hosting our family gathering, so I got busy and did a few things.

We still have at least one more celebration to come with our son, Kevin when he returns from being overseas in early January.  That will be a special time to have him back home and in the U.S. hopefully for a very long time.

Here are links to a few photos that I’ve posted on Facebook over the last month.  I hope you enjoy them!  (Note: I was told that some of these links didn’t work for those that aren’t on Facebook, so I’ve updated them.)

Randy Thompson’s Christmas Concert where Terry played in early December

Christmas with our Home Group (they’re like Family)

Christmas with my side of the family

Christmas with our Los Angeles area family and our precious friends, the Thompsons

Christmas cookies

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What would you do with a year’s supply of bacon?

I’m so excited that I get the chance to find out, but I need your help.

Blog World Bacon WinnerLast week for my last session at the BlogWorld Expo I attended a workshop taught by Marcy Massura about how to be a Social Media Community Manager. I had no idea when I walked in the door that I would be walking out with a year’s supply of bacon!  Wow!!!

It turns out that Marcy works as the Community Manager for the one and only Oscar Mayer.  Can you say AWESOME!  AND she was able to procure a gift of 52 full value coupons each for a pound of bacon! Wow again!  I guess I don’t have to say much more…I won the raffle drawing!!!  Wahoo!  My husband was ecstatic when I told him.

Now, I need your help in discovering fun new recipes to fill the next year with amazing bacon-licious dishes.  I’ve heard of bacon ice cream, a bacon bomb, chocolate-dipped bacon, but what’s your favorite? Please share a recipe or a link to a recipe in the comments,then on Saturday, November 19thas my thank you to you, I’ll share the love and award one of the coupons for a free pound of bacon to the most delicious sounding recipe. (contest over – maybe you’ll win next time)

THANK YOU MARCY and OSCAR MAYER and THANK YOU ALL for your creative ideas.  I’m looking forward to a very tasty year.

Want more fun with bacon?  Check out the Oscar Mayer Facebook page,but don’t cheat by using one of their recipes in the contest, o.k.?

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If you’re anything like me, you have a hard time making good food choices when you’re on vacation, especially when you’re eating out and have literally dozens of options, both healthy and unhealthy at your command.  This summer our family is making plans for a BIG vacation in August when we’ll be going to Scotland for a week and Ireland for a week.  And right now I’m in the process of losing some extra weight, especially before the trip, but also don’t want to go too crazy on vacation either.

So, here’s something that might help all of us make better choices both at home and away.  Today, my Frommers Travel Newsletter provided a timely link to MohrResults.com where I found this list of “47 Foods You Should be Eating“.  I’ve segmented the list into easy snacks for travel, then those with a higher likelihood of finding in restaurants, and last are the ones that you’ll probably find in the grocery store or in some cases, your local farmer’s market.

I would recommend posting the list in the kitchen, adding it to your smart phone or iPod or carrying a physical list around with you until you have it memorized.  Then on your next trip (or even your next local outing) when you’re sitting at a restaurant trying to decide what to get, look for one or more of these items in your food choices.  And of course, when you’re at the grocery store, make it a game to see how many of them you can include in your weekly menu.

I took my own inventory and discovered that I actually had 23 or the 47 items already in the kitchen!  Yeah!  I guess that means we’re off to a good start.  Plus I picked up a few more at the grocery store today.  Woohoo!

Also don’t be afraid to try some foods on the list that may be new to you.  Yesterday, (before I saw this list) I was at True Food Kitchen in Phoenix and tried their Tuscan Kale salad as a side dish and it was DELICIOUS!  I’ve always been leery of kale, thinking for some reason that it would be too bitter, but this was amazing with a light sprinkling of Parmesan cheese and a wonderful lemon dressing.  If there were places like True Food all over the planet, then we wouldn’t have to worry about eating healthy.  They make it easy and scrumptious too!

So today when I was at the grocery store, I decided to broaden my horizons and picked up some kale in the produce section.  Then when I got home I did a little more research on this AMAZING super food.  Check out this summary of the benefits of kale.  Wow!

Now here’s the cool part.  When I was researching, I also came across the Kale Salad recipe from True Foods here.  So I made it for dinner!  Here’s the picture of MY Tuscan Kale Salad (below) with the addition of cucumbers and a few minor changes (I added some lemon zest and Queen Creek Olive Mill  Meyer Lemon olive oil (instead of EVOO) to the dressing) because I LOVE lemon flavor.  Be sure to watch the short video showing how easy it is to make.  

In addition, when I googled “Kale Salad”, near the top of the list was another recipe from the food blog, “Oh She Glows“.  The strange thing about that was that I had just finished reading my daughter’s blog post about her Top 5 Food blogs and she had mentioned this as one of her top five favorites.

So here’s the list as promised.  I hope it helps you to take a step toward healthier eating.  For me summer is always a better time to eat lighter when the temps are higher and the produce is fresher and less expensive.

47 Foods You SHOULD Be Eating

Snack options:

  1. Pistachios
  2. Almonds
  3. Apples
  4. Blackberries
  5. Sardines  (if you don’t have to worry about the odor offending your neighbor)
  6. Carrots
  7. Red, yellow and orange bell peppers
  8. Blueberries
  9. Red grapes
  10. Nut butters (peanut butter, almond butter, cashew butter, etc)
  11. Coconut (either fresh, where you crack the shell or unsweetened, shredded)
  12. Tomatoes, cherry or grape tomatoes make great snacks (for meals – raw and cooked both have unique benefits)
  13. Cherries
  14. Pineapple
  15. Raspberries
  16. Strawberries
  17. Plain Greek yogurt
  18. Green tea
  19. Black tea

Look for these in addition to those above on restaurant menus:

  1. Wild salmon (fresh and/or canned)
  2. Whole eggs
  3. Spinach
  4. Lean red meat (we prefer grass fed beef)
  5. Cauliflower
  6. Avocados
  7. Garlic
  8. Beans (black, kidney, chick peas, red beans, etc)
  9. Sweet potatoes or yams (technically not the same, yet they’re often used interchangeably)
  10. Broccoli
  11. Red and green cabbage
  12. Onions
  13. Cinnamon
  14. Mushrooms (all types)
  15. Barley
  16. Canola and olive oils (replace other less healthy fats with these, don’t simply add these to the diet)
Add these to your grocery list and try them at home if you can’t find them in a restaurant:
  1. Swiss chard
  2. Quinoa (pronounced “keen wah”)
  3. Rolled oats
  4. Barramundi (often called “the sustainable sea bass”) can be found in the frozen section of Whole Foods & has half the calories, yet equal omega 3′s to coho salmon)
  5. Pink grapefruit
  6. Turmeric (benefits)
  7. Kale
  8. Pumpkin (we often add canned, unsweetened 100% pure pumpkin to our smoothies)
  9. Unsweetened cocoa powder or cocoa nibs (also often added to smoothies or Greek yogurt)
  10. Lentils
  11. Oat bran
  12. Beets (try this Summer Salad Recipe with beets)
Let me know which of these are your favorites already or any ideas for ways to incorporate them in your daily routine.

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I thought I’d share a few favorite recipes and food ideas for your 4th of July gathering.

Pineapple Upside-Down Cupcakes and Nancy’s Baked Beans

When I think of Independence Day, a particularly memorable celebration comes to mind.  One of these holidays in my youth was enjoyed at my Uncle Allen’s house in rural Ohio.  My dad had a huge family – 10 siblings, each with big families of their own and would get together as often as they could, but especially on holidays.  Grandparents, aunts, and uncles gathered in the shade in their favorite lawn chairs to catch up on the latest news.  The cousins would all play croquet, badminton, volleyball and whatever else kept us busy.  The younger kids got to climb up in the tree house and everyone grazed on amazing food all day.  This particular year, one of my aunts made pineapple-upside-down cake, which I tried for the first time.

Now I’m not really a cake person, because I generally don’t like the sugary too-sweet frosting. But as you may know, Pineapple-upside-down cake doesn’t have frosting.  It just has scrumptious slices of pineapple, swimming in a brown sugar glaze…and I LOVED it!  Over the course of that day, I ate SEVEN – yes SEVEN pieces of that cake.  Not sure what everyone else had, because I ate so much of it myself.  It was heavenly!  I don’t think I’ve ever eaten that much cake in one day before or since then (thankfully).

So, in honor of that memorable Independence Day treat,  I’m posting this link to a recipe for Pineapple-Upside Down Cupcakes (pictured above)  Doesn’t that sound like a great idea?  I’ve never made these, but I love the cupcake idea for a potluck, picnic, barbecue or even a nice dinner with friends.  So much easier to transport and lovely to serve.  These are probably big enough for at least 2 people to share (unless of course, they love pineapple-upside-down cake as much as I do).  Let me know what you think.

And in looking through my old posts, I’m amazed that I’ve never shared my crock pot “Baked” Beans recipe, so here it is below.  This one  is so quick, tasty, colorful and easy.  It is the hit of any casual gathering.  I serve it all year long and often get requests to bring it to potlucks. This week, my husband was asked to bring something for an “All American” themed potluck at work, so I’ll help him make this recipe to share.

In case you’re wondering…the current most favored theory about the origin of Baked Beans notes that American Indians cooked beans with maple syrup and bear fat. Now how much more American can you get!

Since we don’t have bear fat, let me offer this variation of a baked beans recipe.  It’s much more colorful and has added protein to make it more filling as well.  The great thing about it is that it’s so flexible.  Feel free to experiment to find your favorite combination, then you can personalize it as “Amy’s Beans”, “Emma’s Beans” or ________________ Beans [Insert your name here].

Nancy’s Beans Recipe

  • 1 can Pork-n-Beans or Ranch Style Beans (do not drain)
  • 1 large can Baked Beans (Bush’s or your favorite brand) (do not drain)
  • 1 can butter beans (no need to drain)
  • 1 can black beans (drained), 1 can kidney beans (drained) 1 can Cannelini or Great Northern beans (drained), Navy or Pinto beans
  • 1/2 to 1 pound of cooked and chopped bacon
  • 1/2 to 1 onion (sauteed)
  • 1/2 to 1 pound of cooked ground beef (optional)
  • 1 Tblsp mustard
  • 1 Tblsp Worcestershire sauce
  • 1/4 cup brown sugar, molasses or maple syrup

Really you can use nearly any combination of beans in addition to the first 2 cans.  The more variety you have, the more colorful the dish is.

Empty the first 3 cans of beans into a large crock pot without draining.  The sauce in these adds to the flavor and thickness.

After you drain the liquid from the Black, Kidney, Cannelini, Great Northern, Navy or Pinto beans, add them to the crock pot.  Easiest is to pour all the beans that need to be drained in a colander and rinse with water.  This should also wash away some of the excess sodium that comes in canned products.

Add the cooked onions, bacon, and/or ground beef

Add the mustard, Worcestershire sauce and brown sugar(or molasses or maple syrup)

Stir everything together and set to low for 4-5 hours or until hot.  Everything is already cooked when it goes in, so all you’re doing is warming it up and allowing the flavors to blend together.  It can even be warmed in a microwave if you’re in a hurry.  It does seem to taste better after it sits together for a few hours.  If you’re cooking it in a crockpot and it seems to be too watery, just take off the lid and let it cook for a while with the lid off. The sauce will thicken more the longer the lid is off.

This will fill a large crockpot and serve 10-15 at least.

I hope you try these out.  Let me know how you like it and if you have ideas for ways to make it better.

MORE JULY FOURTH RECIPE IDEAS:

Here are more recipes from some of your favorite magazines to check out for your Independence Day celebration:

Better Homes and Gardens: Festive Fourth of July Desserts and Cooling Cocktail Recipes

Bon Appetit: Fourth of July Picnic Menu or The Perfect Slaw

Cooking Light: Fourth of July Celebrations

The Daily Green: Delicious Summer Recipes

Food & Wine: July 4th Chef’s Celebrations

Good Housekeeping: Fun and Festive Fourth of July Recipes

Martha Stewart: Fourth of July Recipes

Taste of Home:  July 4th Entertaining

Happy Independence Day!

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Just a quick post to let all you photographers know about a lens giveaway.  Although I guess my odds are better if I don’t tell you about it, but oh well…maybe you’ll let me borrow it if you win.

Check out this post from The Steamy Kitchen with a Stuffed Zucchini recipe and then scroll down on the same page for the awesome lens giveaway!

Stuffed Zucchini Boats from The Steamy Kitchen

 

 

Actually if you want to be really nice you could comment there and register for the drawing even if you don’t have a camera that uses that lens, then you could GIVE it to the person who told you about the drawing!  Great idea?  O.k. maybe that’s asking a little too much.

Anyway, enjoy the recipe and the giveaway!

 

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Of course, I have several events to post about, but no time at the present.  I thought I’d offer a quick suggestion for a great recipe if you’re making ham this year for your holiday celebrations.
I found this recipe last year and it was delicious and so easy!  I substituted orange juice for the ginger ale and added a few extra cloves and brown sugar for a larger ham, but otherwise stayed pretty much with the recipe.
The awesome thing is that you can do it in a crockpot and have it cooking while you’re at church or opening presents or busy with other things, then its’ ready when you are!  It has amazing flavor and doesn’t dry out!
Give it a try and let me know how you like it.
Citrus Crocked Ham Recipe (compliments of BetterRecipes.com)
Enjoy!

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