It doesn’t feel like summer ended that long ago…nonetheless, the Holidays are upon us! Here are some turkey cooking ideas for you to use or pass on:
1. Use a piece of your cookware for cooking your turkey. It is strong and will safely hold the weight of your turkey as it is lifted in and out of the oven. It will hold the drippings and gravy can be made in the same pan that cooked the bird.
2. Make a rack of whole vegetables to place under the turkey for cooking. Whole carrots, celery stalks, large onions cut in half or small winter squash cut in half will all work to keep the turkey off the bottom of your cooking pan. Turkey fats will float to the top as the bird cooks, thus allowing the vegetables to cook in seasoned broth to a tender yet firm consistency. To serve, cut the vegetables into serving pieces and season as desired to enjoy with your meal.
3. The 12” skillet will hold up to a 12-pound turkey and the 8-quart pan will hold a 10-pound turkey. Our large oval turkey roaster will hold up to a 16-pound turkey. Of course they will all roast a large oven roaster chicken for those who want the traditional look, but not the turkey.
4. Make your holiday special by starting with your family’s traditional menu, then add one new dish or a new ingredient to an old favorite:
a. To stuffing try adding: dried cranberries and walnuts; or, wild rice, walnuts and apples;
or try pureeing a whole orange, add to standard dressing mix in place ½ cup of called
for liquid along with ½ cup dried cranberries, raisins or nuts.
b. To fresh cooked cranberry sauce: add 1-tablespoon fresh grated ginger, red-wine or
wine vinegar and 1/4c diced sautéed onion. Cook as usual.
c. To season the turkey, place the flavor on the meat: when preparing the turkey, loosen
the skin by running you hand under the skin on the breast, back and leg. Rub the seasoning under the skin instead on top of it. Try a blend of 1 Tablespoon each of crushed parsley, sage, rosemary, ½ teaspoon coarse salt, ¼ teaspoon pepper. This will season the turkey and the gravy!
d. To fresh cooked vegetables try: lemon zest; or fresh grated Parmesan cheese and dill;
or crumbled hard cooked egg and top with a sprinkle of buttered breadcrumbs; on cooked potatoes, sprinkle with fresh rosemary, chives or dill weed.
e. Breads or rolls: sprinkle lightly with poppy, sesame, or caraway seeds prior to baking;
or drizzle lightly with garlic butter before heating; or to a cornbread, stir in ¼ cup grated cheese or white peg corn or lightly sautéed diced green and red peppers.
If you are short on oven space on Thanksgiving Day, try our featured recipe: Gourmet Pumpkin Pie. It can be cooked in your Gourmet Cooker or right on the stove top, freeing your oven of that extra large bird and side dishes. It can also be made a day in advance but be sure to refrigerate the pie after it has cooled. For a tasty way to serve leftover turkey, refer to our archived recipes for Curry Turkey Salad recipe. Curry gives a unique taste, a true change of pace from the meal served on Thanksgiving Day. Planning ahead, preparing some dishes a day in advance and lining up ways to use the leftovers means more time to spend with your family and guests during the holiday weekend.
