I am a huge advocate for brining a turkey before cooking it. Not only does the turkey come out nice and moist, but also the extra moisture means that the bird will be more forgiving to the variables … [more]
Hi guys! - I’m back from my travels, which means it’s time for some more recipe videos… Here’s one that gives you something different from the regular roast turkey, without … [more]
Here is a historical alternative for cooking a turkey. I’ve cooked turkeys in the traditional manner and have even deep-fried them with my brother in North Carolina but this one is interesting. … [more]
The charts below are approximate cooking times. Your times will vary because of ovens, altitude, and type of bird. • Never stuff the turkey in advance in an effort to save time. • Once you …
Still don’t know how much Turkey is enough? A general guideline is to allow ¾ to 1 pound of uncooked turkey (of course you will cook it before you serve it to your guest) per person (based … [more]
NEVER THAW AT ROOM TEMPERATURE! Harmful bacteria will grow rapidly creating toxins that may still be present after the turkey is cooked. Frozen turkey that has been thawed should not be frozen again …
Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be … [more]
This recipe is NOT like other dumplings - they are not blobs of gooey dough. They’re strips of bread-like pasta in gravy. The texture should be three fold: thin layer of bread in the center , … [more]
A friend of mine made me this meatloaf one night for dinner. I loved it, so, I asked her for the recipe. When I made this for my kids, I found a couple of kid flaws (jalapenos, etc.) so, I refined … [more]
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