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Posts Tagged ‘Holiday’

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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2012-01-christmas-manifesto

O.k., here goes! Journal your Christmas 2012 has begun.  Attempting to do a blog post each day in the month of December.  Already resigning myself to the fact that it won’t happen every day, but maybe I can post a photo and a caption at least to document the day.  Then later I’ll put it into a Blurb book like my clever daughter did last year.  Although she was doing a different project, called December Daily.  At times I’ll be focusing more on documenting traditions, holiday activities, etc. with Shimelle and her gang at Journal Your Christmas.  I’d love to have you join me.

See you tomorrow!

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Can you believe that Easter is right around the corner?  I know!  I can’t wait to show you my latest update for my seasonal branch.

As you may remember, here’s my hubby, so excited about my fabulous find.  He just didn’t quite understand the vision of the branch, but was so sweet to empty the trunk of suitcases so that we could squeeze it in and transport it home from Sedona.  Click here for a bit more of the story.

This year I found some hanging egg ornaments with letters to spell out Happy Easter!  It was so easy to hang the letter eggs on a thick ribbon that was strung between the branches.  Of course, I added a variety of pastel eggs, as well as several celery green crystals to fill in the spaces.

Happy Easter Egg Ornaments

I love having this branch in my living room.  It’s so much fun to think of all the possibilities for decorations.  What would you use to decorate it?

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I hope you had an extra special day with the ones you love!  I hope you enjoy these photos of my Valentine Branch.  Don’t you just love this sweet little owl.  He was a gift from my friend, Sharon.  The branch hangs in my living room throughout the year, all decorated for each season.

I also wanted to post a quick note to apologize for being MIA for a while.  I didn’t realize how long it’s been.  There’s so much to report and there has been so little time to report it.

This past weekend we were in Puerto Penasco, Mexico.  It was the first time I’ve been there.  The Catfish Hunters did a concert on Saturday night and we had a great time!  Pictures to come soon.

More big news and probably a little bit of an excuse as to why I haven’t been on my blog too much.  I just received in the mail the book that I created through Blurb.com!  It was a (mostly) photo travel book about a trip that I was privileged to take to Israel and Jordan in October with a non-profit organization that I work with.   The book is 12″ x 12″ and 200 pages (yes, you read that right).  It turned out beautifully if I must say so myself!  I’ll have pictures of that and a link soon too!

I also had the privilege of planning a celebration for a dear friend of ours…of course there are photos of that on the way too!

See, I really do have a few good reasons for not being online.  Just sorry that it kept me away from all my friends here.  See you soon.  I promise.

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I pray that each and every one of you enjoys a holiday filled with the love and comfort of family and dear friends.  There are many hurting in this season, so please remember those who are in need of physical or emotional support.  Our hearts are with you…

Thanksgiving Table in the back yard

This photo was taken at Thanksgiving a few years ago.  It makes me thankful that the weather in Arizona is often nice enough to sit outside during the holidays.

Perkins family

And here’s a Perkins family photo from last year.

On this day of remembering, I’m also thankful for…

  1. Wonderful family that’s always there in good times and bad
  2. Precious friends who love and encourage me
  3. God’s provision for our needs and beyond
  4. A comfortable home filled with joy
  5. Plenty of food on the table
  6. A house filled with music
  7. The gift of creativity and imagination
  8. God’s amazing creation
  9. Good health
  10. The freedom to travel this glorious planet

And soooo much more…

Blessings from our family to yours today and throughout the coming year.

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Holiday Baking – Cranberry Nut Bread

Those of you who know me, know that I don’t do a lot of baking, but it doesn’t stop me from appreciating excellent baked goods when I see (and taste) them.

My friend, Cathy made this Cranberry Nut Bread and shared a slice with me.  It was delicious!  Moist and full of flavor but not too sweet.  Now is the time to make it because cranberries are in season and often on sale.  Mmmmm…it would be great for gifts too!

She got the recipe from “A Taste of Home” magazine and you can find it on their website here.

And here are some fun ideas for ways to wrap the loaves if you give them as gifts!

Try it – you’ll love it!

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Happy St. Patrick’s Day! See below…

This was our dinner tonight. The traditional corned beef and cabbage. One of the easiest meals on the planet. Throw it all in a crockpot (except the cabbage). Add a few bay leaves, cover it with water and let it cook on low all day. Throw in the cabbage for the last 20 minutes or so, then serve it up. Easy and oh so tasty too.

So, I’m bummed that when I wrote my St. Paddy’s Day post and tried to save it for a future date 3/17, it actually posted on the day I wrote it.

If you haven’t seen it, please click here and you’ll find it. Sorry about that. Hope you had a wonderful day!

The luck o’ the Irish to ye! (although I really don’t believe in luck)

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