The Fail-Proof Turkey

 I can't believe I just discovered this turkey cooking method this year!! It is life changing!!! Ok, maybe that's going too far...but I'm so excited about sharing this! The funny thing is that when I've been mentioning it to people, a few of them have already heard of it, some have been doing it for decades! It yields the most tender, juicy, perfectly cooked turkey you've ever had. The method is unconventional, ridiculously easy, and completely fail-proof if you follow my instructions! PLEASE NOTE: you start this turkey the night before! So this is not a method you can do the same day.

 Cooking a turkey can give even the most seasoned chef anxiety, and on the few occasions I've been able to make one (my grandma insists on doing it pretty much every year), it is a bit nerve wracking. I've done the brining method. Kind of messy but it is nice. Herb roasting, butter basting, naked, de-boning, you name it. None of them have come out bad, they can just be a tad high maintenance, worrying if it will be done in time, over cooked, too dark, too dry. Who needs that?? 

 Follow these instructions & you will be sooo happy with the results, I promise. 

 

 There were 16 of us and EVERYONE took home leftovers because you get practically every morsel off of the bird. It's fantastic.

THE Fail-Proof Turkey (serves 16-18)

One 20-22 lbs turkey 

Olive oil

Kosher Salt

The night before Thanksgiving (or any occasion)...

Preheat your oven to 300 degrees. 

Remove all gizzards & neck from turkey, and pat dry. Rub entire turkey with a few tablespoons of olive oil and sprinkle with salt on the outside & inside the cavity. 

Place the turkey breast side DOWN on your roasting rack in the roasting pan.  

(The reason for the upside down cooking is because as the turkey slow roasts, it literally bastes all the white meat keeping it moist and juicy!) 

 Cook the turkey for 1 hour at 300 degrees, then turn down your oven to 185 degrees and let it sloooooowroast for 14 more hours. That's literally it! Set it & forget it! It can't burn because the heat is too low. It can't overcooked because it being cooked so low. It is perfect. 

If you start your turkey at 8pm the day before it will be done by 11am, but it can go another 3-6 hours easily & still be perfect! I went the full 24 hours and we let it rest for one hour. (And yes, a smaller turkey will cook for less time. The nice thing is that it's so low & slow that you can check it anytime and you have a large window of forgiveness. 

Now, for some other important info:

-I have a double oven, so it didn't effect my side dishes cooking. But even if you don't have a double oven, your turkey should rest for one hour before you slice it, so if any side dishes need to go into the oven, they can go in right after! Perfect, right?? 

- Many ovens have automatic shut-off after 12 hours! Please set an alarm to check it at the 12 he mark. Mine shut off at 8am & I just immediately turned it back on. No worries. 

- All you crispy skin freaks (like my husband), relax because even though the breast skin is not as crispy, the legs, thighs, wings & backside of the bird skin still is totally crispy! My roasting pan is somewhat elevated so even the breast meat got a little crispy! Score!! 

- If you are the family that brings the entire bird to the table, it may not look as pretty as you like. My family slices it in the kitchen and brings it out on platters, so I didn't care about "whole turkey presentation". It also didn't look that different upside down as you can see from the picture. (it was a little darker in person, this photo washed out some color.)

- The turkey is so tender, it literally separated the breasts from the legs & thighs! And you can kind of see the marks on the breast meat from being upside down. It still got color though. Check this out!

- This method yields 99% of the meat, it's crazy! The bones are clean & it pretty much falls apart but can still be sliced beautifully. My hubby did a great job! 

 We loved this recipe so much, it's the way will do it in my family from now on. Can't wait to have it again on Thursday! But everyone at our "Friends-giving" had zero complaints!! Amazing!!

   

The BEST Sausage-Apple Stuffing

 Strong claim, I know. But honestly this stuffing recipe has been in my family for many more years that I have been on this planet & I've really never had stuffing anywhere that holds a candle to it. It's ALWAYS moist, savory, has a perfect combination of flavors that scream HOLIDAY! It doesn't invove a crazy amount of ingredients & it super easy to put together. Make this for Thanksgiving and you won't be disappointed! 

 Just note that it's important to use stale bread so run to the store NOW and buy that bread! You can also make the stuffing a day ahead and just pop it in the oven on party day. I served this last night and even though it turned out fabulous, my dad told me to double the recipe and we didn't even touch the second dish! It was SOOO much! We hosted 16 people and still had a little bit left in the 1st dish. We also had a large menu so everyone just took a scoop. If you are having a more limited menu or you want a lot of leftovers you may want to make more. It's up to you. Stuffing is my most coveted of all thanksgiving leftovers, so I was not upset about having too much :)

You can see by this pic, it was a FEAST! We have some really wonderful neighbors and decided to get our families together for our 1st Annual "Friends-giving"! Name coined by our neighbor's son. It was wonderful & I can't wait for next year already. I've got lots more recipes coming from this dinner, so I hope you enjoy them all! 

The BEST Sausage-Apple Stuffing Serves 12 (or more!)

2 One-pound loaves of French bread

2-3 cups chicken stock or water (my dad uses water, I thought chicken stock just adds more depth)

1 yellow onion, chopped

6 celery stalks, chopped

1-2 apples (Fiji, Gala, or MacIntosh preferred)

1 can water chestnuts, chopped (optional but delicious!)

1 16oz pkg Jimmy Dean Pork Sausage (my dad uses the regular Jimmy Dean sausage, I tried out the sage flavored one and it was wonderful too!) 

Kosher Salt & Fresh ground pepper 

First thing, cube your bread whatever size you prefer, bite size is good. Lay them out on a cookie sheet and have them get stale overnight or 2-3 days is even better!

In a large sauté pan, sauté onions & celery over medium-high heat. Season with salt & pepper and cook until onions just start to sweat (turn translucent). Turn off heat & set aside to slightly cool. 

 In a large bowl add you bread and pour chicken stock over it a cup at a time to moisten it. Toss the bread & add more until the outsides of the cubes start to soften & get a bit soggy. The bread will soak up a lot since its stale. 

Peel & dice your apples. Add them to the bread bowl. 

Next add the rest of your ingredients. Sausage, sautéed onion/celery, water chestnuts. Yes, raw sausage. It is the KEY to moist, flavorful, heavenly stuffing! You get all the juices from the sausage infused in the bread! Genius, right?? 

 Now use your greatest kitchen tools you have, your hands! Mix, mix, mix! I love to mix by hand. Makes me feel like I'm really  cooking with love when I get my hands dirty. :) 

 Spray a large casserole dish 9x13 or equivalent with non-stick spray & fill it with your stuffing. If your dish is too small, don't overfill it, it puffs up while cooking and can make a mess. So just get another dish & fill that too. I doubled the recipe & you can see it filled these deep gratin dishes! 

You can make ahead and cover & chill in the fridge for up to 2 days.

 On the day of, bake in a 350 oven, loosely covered for 50 minutes. Then uncover and bake an additional 15-20 min. I like to use an instant read thermometer to make sure it's completely cooked through (165 degrees minimum)

 I forgot to get a picture of it right out of the oven, but it's glorious! Enjoy!!

 



Salted Caramel Chocolate Pecan Bars

 You'll need to, no wait...you HAVE to make these as soon as physically possible. I tried to get these out in time for Thanksgiving. If you want to bring the STAR dessert, move over boring pumpkin pie, these pecan bars are where it's AT!! This may be a strong claim, and everyone has their personal taste, but these are one of the best dessert bars I've ever had. Omg! I'm so obsessed I keep cutting off a piece here, a piece there & I hate them because they are not going to help my weight loss goals. But I want them every day of my life! (You see how emotional I am about a dessert, here...) 

  They are also unbelievably easy to make, I couldn't believe it. I'm not even a big pecan pie fan, nuts in general I usually leave out of desserts because they just don't appeal to me very often in sweets, but these drew me in and knocked my socks off.

  They have this perfect shortbread crust, and a gooey, extra decadent chocolatey, brown sugar caramely, nutty top layer that is DIVINE!! I hit a few snags with this recipe, but it worked out just fine. So if yours look a little different than mine, don't worry. I goofed and forgot to add the vanilla & salt to the caramel mix until I was about to put it in the oven. I carefully tried to mix it on the top without ruining the cookie layer & the chocolate chips melted all into it. So the top of my bars looked almost like a dark chocolate brownie. I also don't think I kept mine in the oven long enough because even though it was bubbling, when it cooled for hours, it was still too soft and loose on top. I popped them in the fridge & they firmed up perfectly and have an almost fudgy texture. HEAVEN!!! 

  Tomorrow a few of our neighbors and our families decided to start a new tradition and do a pre-thanksgiving dinner together since we will be with our families on Thursday. This is why I made these & I'm very excited to see what everyone else thinks! My husband was impressed, and my 3 year old (however she thinks anything in "gummy" form is dessert artistry). HAHA!  I will be trying to post a few more great Thanksgiving ideas in the next day or so, since I am making so many yummy things for tomorrow. This is just the beginning, people...so loosen your pant belt ;)

Salted Caramel Chocolate Pecan Bars
courtesy of: Averie Cooks

Crust
1/2 cup unsalted butter, very soft (1 stick)
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 tablespoon cornstarch
pinch salt, optional and to taste

Filling
8 ounces roasted salted pecans, halves or pieces okay; about 2 cups
1/2 cup bittersweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup unsalted butter (1 stick)
1 cup light brown sugar, packed
1/3 cup heavy cream
1 tablespoon vanilla extract
1/2 teaspoon salt, or to taste

 

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. These are pretty sugary, so foil makes clean up a breeze.

 

  In a large bowl, combine all crust ingredients (I used my hands, it's much easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
 

Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer. Then sprinkle the pecans & chocolate chips. Set aside. (I know this is not an 8x8 pan, that is because I doubled the recipe. But I am posting the standard recipe for you. If you DO want to double it, use a 9x13 pan instead.

 

In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt. Remove bowl from microwave and whisk until mixture is smooth; it's okay if butter hasn't completely melted.

Return bowl to microwave and heat for 1 minute on high power. Remove bowl and whisk until mixture is smooth. Whisk in the vanilla and salt! (I forgot this part until after I poured it!) Evenly pour the caramel sauce over the chocolate chips and pecans.

 

Bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center. Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight before slicing and serving. If you have the same problem as myself & the caramel seems too gooey, just chill them in the fridge & keep them in there until ready to serve. They are easier to cut that way. If not, the bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Your welcome.
 

Soft & Chewy Pumpkin Snickerdoodles

 

 This recipe is dedicated to my sister. One of her favorite cookies are snickerdoodles. They are usually towards the bottom of my list just because I find them a bit boring, but with America in a pumpkin frenzy right now (me being one of those people), I couldn't resist! So soft & chewy from the dark brown sugar. A light crisp from the cinnamon sugar they are rolled in. A delicate pumpkin flavor & the warmth of the classic pumpkin spices. This recipe is a winner & far from boring! I only wish my sister was here to share them with. :)

 My batch made a solid 3 dozen, so lucky for my neighbors (they quite often reap the benefits of a large yielding recipe). They will be getting a plate tomorrow.

 A perfect cookie for fall. Your house will smell freakin' amazing so you won't need that pumpkin spice candle tonight. I got you covered. ;) 

Soft & Chewy Pumpkin Snickerdoodles (yields about 3 dozen)

 

Recipe courtesy of CookingClassy.com

3 1/4 cups all-purpose flour 

3 1/2 tsp cornstarch

1 tsp cream of tartar

1 tsp baking soda

1/2 tsp baking powder

1/2 + 1/8 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1 cup granulated sugar

3/4 cup packed dark brown sugar

1 cup unsalted butter, softened

1 large egg yolk

3/4 cup canned pumpkin puree

1 1/2 tsp vanilla extract

For rolling
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon


In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.

In a large bowl, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. You can use an electric mixer with a paddle attachment, but I don't find it necessary. Give me a good old wooden spoon any day.  
 

Mix in egg yolk, then mix in pumpkin and vanilla extract. Mix until combined.

 

 

 

  Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). 

 

 

   Preheat oven to 350 degrees during last 10 minutes of refrigeration. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to a lined baking sheets spacing cookies 2-inches apart.

 

 

 Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

 

Devour! 

 

 

Southwest Creamy Tortilla Soup

  I don't know if I should be calling this a Southwest soup (because of the green chiles & corn) or a tortilla soup (because that's basically what it tastes like). So I decided to make it a combo. No matter what it's called, it's damn delicious!

 Maybe because I feel a cold coming on as I type this, or because it's finally getting really chilly in the evenings but soup is so soul soothing. I'd rather have a soup like this than chicken noodle any day. It's got chunks of tender chicken & fresh corn. A little heat from the jalapeños & wonderful depth from the spices & cilantro. Just to top it of, I put a touch of cream & sour cream/ to give the broth a more velvety mouth feel. It's hearty and not all broth (I feel like I'm getting ripped off when I get a soup that is so sparse with the ingredients & all broth. That's NOT the case with this soup!) Am I making you hungry yet?? I think I'm ready for another bowl right about now! 

 My husband gave it a "Wow, babe! This is awesome!" & told me it was one of my best soups! (And I make some bomb soups, people). I hope you make this and I hope it warms up your evening too!

Southwest Creamy Tortilla Soup (Serves 6-8)

2 boneless, skinless chicken breasts, diced small

1 medium onion, diced 

1 red pepper, diced (optional)

1 (32oz) container chicken stock

1 can tomatoes with green chiles (I used Rotel)

1 can pinto beans, drained

1 can black beans, drained

1 can whole roasted green chiles, diced (I like to dice them myself)

2 ears of corn, removed from cob (yes you can use frozen corn- about 2 cups)

4 cloves garlic, minced

1 red pepper, diced

3 jalapeños, seeded & diced

About 1/2 cup heavy cream

1/3 cup sour cream

2 Tbs fresh cilantro, chopped

1 tsp chili powder

1 tsp cumin

1 tsp paprika

Kosher salt & Fresh Ground Pepper to taste

Vegetable oil 

Garnishes:

Fresh cilantro sprigs

Grated pepper jack cheese

Sour cream 

Tortilla strips

Diced avocado 

Start by sautéing the onions in a few tablespoons of oil for about 2-3 minutes. Add the jalapeños & garlic to sweat for another minute. Add the cumin, chili powder, paprika, a generous sprinkle of salt & pepper. I like to cook the spices dry this way to toast them a bit and give it a deeper flavor. 

Add the chicken stock, corn & red pepper. Simmer for a few minutes while you open the beans & chop the chiles. Add the beans, diced tomatoes (Rotel), green chiles, fresh cilantro & the diced chicken. 

I like to start the soup early & have it simmer for about 1 hour on very low. If you want it faster, only simmer it for 15 min once you add the chicken so it's not overcooked. If you simmer it for an hour like me, the chicken gets more fall apart tender. 

 Add the cream and simmer an additional 5-10 minutes. Stir in sour cream & serve.

 

 Garnish with cheese, sour cream, avocado, tortillas & fresh cilantro. 

Luscious Crab Salad

 What I find humorous about this post is that for most of my life I (thought) I hated seafood. Probably because the few times of bravery taking a bite of a seafood dish as a child was a mouthful of fishy, poorly cooked grossness.  I didn't know the difference in seafood quality. I thought that Red Lobster was this really fancy place because lobster was in the title & therefore it must be the shining example of what all seafood should be....right???  Haha!! Don't get me wrong, I'm sure they make good stuff.... and I don't want to defend Red Lobster lovers. But in the early 90's it was a bit sketchy. If it is going to be your first time trying seafood, I don't know if it would reflect the beauty of what seafood is & can be. It wasn't until I worked in the restaurant business in fine dining that I tried my first California roll made with real crab by people that knew what they were doing. From there it was halibut, Seabass, skate, and my love of seafood grew from there.

 Crab has become a particular favorite.  Sweet & delicate. One of those special foods my husband & I love to indulge in from time to time. This recipe is such a great way to highlight the beauty of crab. So light. A bit of refreshing crunch from fresh vegetables. A hint of fresh herbs & my perfect pairing companions are buttery avocado & a crunchy crostini for added texture. Such a well balanced dish. And did I mention extraordinary EASY!!

 Perfect for an impressive party appetizer (recipe is easily doubled or tripled). Last night it was our dinner! (Along with some leftover pumpkin risotto) Mmmmmmm... break open a glass of white wine & have a fabulous night!

Lucious Crab Salad (serves 2 as a first course or 4 as a light hors d'oeuvre)

8 oz. good quality lump crab meat (or premium lump) 

2 Tbs diced cucumber

2 Tbs diced red onion

2 Tbs diced red pepper 

2 tsp fresh basil, chiffonade 

2 tsp fresh mint, chiffonade 

About 1/4 cup mayo

1 Tbs Sriracha hot chile sauce 

Squeeze of fresh lime

Kosher Salt & Fresh ground Pepper to taste

Crostini:

1 small French baguette, ciabatta bread or favorite good quality bakery bread

Olive oil

Kosher salt & Fresh ground Pepper

1/2 large avocado (or 1 small)

 Fresh basil or micro greens as garnish

Preheat oven to 400 degrees. Slice bread in 1/4 inch slices. Line in a sheet pan & drizzle generously with olive oil, salt & pepper.

Bake in oven for 12-14 minutes or until edges are golden brown & bread feels firm in the center (crunchy). Let cool & set aside. 

 Meanwhile in a medium bowl, mix crab salad ingredients. Taste for seasoning. Take care to not over salt. It only needs a generous pinch or two. It's that simple.

 (Man, I wish I had more crab salad right now....) 

 

I like to plate mine in a fun martini glass. I like to pretend we are fancy, but we are sooo not ;) 

Garnish with slices of ripe avocado & those fabulous crunchy crostinis. Enjoy!