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Smoked
Turkey
11⁄4 cups sugar
11⁄4 cups kosher salt (use only half this amount if you are on a
salt-reduced diet)
1 gallon water
1 teaspoon cracked black pepper
2 tablespoons granulated garlic
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons red chili powder
1 bunch fresh thyme, chopped
1 bunch fresh sage, chopped
1 bunch fresh oregano, chopped
1 turkey, 12-14 pounds, gizards removed, washed with cold water and patted
dry
Wood chips for smoking, mesquite or any fruitwood
1. Mix all ingredients, except turkey and wood chips, in a large bowl.
Stir to combine. Add turkey.
2. Cover and refrigerate overnight (or at least 8 hours) in the
refrigerator, turning turkey a couple of times to ensure all areas have
been submerged. Remove bird from marinade and allow to drain for 30
minutes.
3. Prepare smoker on the lowest temperature possible. If you are using a
gas barbecue: Turn it on low and place wet wood chips in the bottom. When
the smoke starts, turn the barbecue off or on very low. Place turkey on
grill and cover for 30 minutes. You may have to turn the barbecue on a
couple of times during the process to create more smoke. If you are using
a kettle-style barbecue that isn’t equipped with gas: Don’t get it
very hot; only use 2 cups of charcoal. Once the charcoal heats and has had
a chance to burn down a little, put wet wood chips in aluminum foil (or
foil pie tin) on top of coals. You may need to remove some of the charcoal
with a shovel, if the barbecue gets hot. What you are trying to do is
create smoke, without making the barbecue hot. Cover and smoke for 30
minutes.
4. After using either of the above smoking methods, preheat oven to 350
degrees. Place turkey on a rack in a large roasting pan. Roast 3-4 hours
or until thermometer inserted in thickest part of thigh (without touching
bone) registers 180 degrees. Allow turkey to rest 15 minutes before
carving.
NOTES: To
get a head start on your Thanksgiving feast, you can marinate the turkey
in the refrigerator two days before Thanksgiving, then smoke it the next
day and refrigerate, then roast it in the oven on Thanksgiving Day. This
style of turkey is best if it is cooked unstuffed.
Southwestern Pumpkin Soup
- 3 cups chicken stock or canned low-salt chicken
broth
1 cup whipping cream
- 1 (15-ounce) can pure pumpkin
- 3 tablespoons dark brown sugar, packed
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
- Bring chicken stock and whipping cream to boil
in heavy medium pot.
- Whisk in canned pumpkin, brown sugar, cumin,
chili powder, coriander and nutmeg. Reduce heat to medium and simmer
until soup thickens slightly and flavors blend, about 15 minutes.
- Season to taste with salt and pepper. Ladle
soup into bowls. Garnish each serving with cheddar cheese and
cilantro and serve.
Makes 4 servings.
Bread Pudding
with Pumpkin and Cranberries
11⁄2 pounds of
egg bread, raisin bread or brioche
1 pint whipping cream
1 pint milk
5 eggs
2 egg yolks
1 cup sugar
2 cups canned pumpkin puree
Optional: 1 cup fresh or dried cranberries
1 teaspoon vanilla extract
1⁄2 teaspoon pumpkin pie spice
1. Preheat oven to 325 degrees. Grease a 4-quart baking dish with
butter.
2. Cut bread into 2-inch cubes and place in prepared 4-quart baking dish.
3. Place cream and milk in a saucepan; bring to boil. Remove from heat.
4. Place all remaining ingredients in large bowl; stir to blend. Stir in
milk mixture and pour over bread.
5. Bake in preheated oven for 30-40 minutes or until top is golden brown
and custard is firm. Serve with whipped cream or a fruit sauce such as
raspberry.
NOTES: The bread pudding
can be baked one day in advance, but make sure you don’t overcook it.
Cook it just until eggs are set. Before reheating, combine 1⁄2 cup
milk and1⁄2 cup cream in a bowl and stir. Drizzle it over the
pudding; break up the mixture gently with a spoon so the milk mixture will
run through the bread. Bake 25-30 minutes in a 300-degree oven. Serve
warm.
125 YEAR OLD BLACK WALNUT
CAKE
Ingredients :
1/2 lb. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. plain flour
1 c. milk
1 tsp. rum flavoring
1 tsp. vanilla flavoring
1 tsp. baking powder
1 c. chopped black walnuts
Preparation :
Roll walnuts in 1/2 cup flour and set aside. Cream butter,
shortening and sugar. Add eggs one at a time, beating well
after each. Add baking powder to flour and add to mixture,
alternately with milk, beginning and ending with flour.
Add flavorings, then stir in floured walnuts. Bake in 10 inch
tube pan 1 hour and 15 minutes at 350 degrees. Cool in pan
10 minutes then remove.
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