It’s that time of year again. I offer some of the best recipes I’ve accumulated over the years. If you’re looking for something new or different, give one of these a try.
The stuffing recipe and the sweet potato pie recipe have received multiple accolades from persons as diverse as Korean to African American, all of whom agree that they are outstanding.
If you are roasting a turkey this year, do it in a paper bag (yes,it really works, no the bag does not catch on fire or even smolder). Turn the bag flat side down, make sure to use full sized bag.
You can roast the turkey this way stuffed or not stuffed, it works every time. Get two “virgin” bags from the grocery store. Coat the bird (stuffed or unstuffed) with butter, margarine, oil, etc. then sprinkle it with paprika (lightly, this gives it a magnificent color), then put it in a bag (grocery store brown paper), flat side down, in a pan at least three inches deep. Then cut the bottom 8″of the other bag to make a “cap” for the open end. Put this into a preheated oven, 350 f, and roast for however many minutes per pound (instructions usually on the turkey). THAT’S IT!!!
No basting, no turning, no worrying, just pull it out (about 30minutes before time to serve) let it cool some in the bag, then cut off the bag and enjoy a marvelously roasted turkey with moist breast meat and a beautiful color. I have cooked about 45 turkeys this way and they have all come out perfect. I learned this from Kay Jackson of Miami Beach who managed restaurants for years.
I also discovered that “brining” the turkey for about 12 hours before really makes for a great turkey. There are many recipes, do a “Google” search on “Turkey Brining” to find a recipe that you like
I have tried to organize this page, so most of the desserts are at the end.
That said, enjoy!!!
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