Thanksgiving Black Turkey

I made this recipe the first Thanksgiving after me and the hubby were married.  I wanted to impress him with my "impeccable" cooking skills and found this recipe online.  Everthing was going well the turkey began to brown and brown and brown and then blackened my husband thought I lost my mind and quite truthfully I was getting a little nervous as well.  He paced in and out of the kitchen several times and I started to question whether this was a real recipe or just a humorous ficticious recipe and I was the fool to actually try it. 

But, in the end it was well worth the sweat because it was the BEST thanksgiving turkey we ever had and a week later it was still moist.  I even brought some left overs to my boss and brothers (toughest critics) and they all licked their fingers. 

So Black Turkey became our first holiday tradition as a couple.

I never made the stuffing listed as it is very costly if you don't have the seasonings on hand.  But, one day I just might take on the stuffing challenge.  For now, we're content with Stove Top ;)

Black Turkey, circa 1963
For about a dozen years, at the approach of turkey-eating season, I have been trumpeting to all who would listen, and to a good many who would rather not, that there is only one way to cook a turkey. This turkey is not my turkey. It is the creation of the late Morton Thompson, who wrote "Not as a Stranger" and other books.

This recipe was first contained in the manuscript of a book called "The Naked Countess" which was given to the late Robert Benchley, who had eaten the turkey and was so moved as to write an introduction to the book. Benchley then lost the manuscript. He kept hoping it would turn up -- although not as much, perhaps, as Thompson did, but somehow it vanished, irretrievably. Thompson did not have the heart to write it over. He did, however, later put his turkey rule in another book. Not a cookbook, but a collection of very funny pieces called "Joe, the Wounded Tennis Player".

THE ONLY WAY TO COOK A TURKEY!!!!!!!

This turkey is work... it requires more attention than an average six-month-old baby. There are no shortcuts, as you will see.

Get a HUGE turkey-- I don't mean just a big, big bird, but one that looks as though it gave the farmer a hard time when he did it in. It ought to weigh between 16 and 30 pounds. Have the poultryman, or
butcher, cut its head off at the end of the neck, peel back the skin, and remove the neck close to the body, leaving the tube. You will want this for stuffing. Also, he should leave all the fat on the bird.

When you are ready to cook your bird, rub it inside and out with salt and pepper. Give it a friendly pat and set it aside. Chop the heart, gizzard, and liver and put them, with the neck, into a stewpan with a clove of garlic, a large bay leaf, 1/2 tsp coriander, and some salt. I don't know how much salt-- whatever you think. Cover this with about 5 cups of water and put on the stove to simmer. This will be the basting fluid a little later.

About this time I generally have my first drink of the day, usually a RAMOS FIZZ. I concoct it by taking the whites of four eggs, an equal amount of whipping cream, juice of half a lemon (less 1 tsp.), 1/2 tsp. confectioner's sugar, an appropriate amount of gin, and blending with a few ice cubes. Pour about two tablespoons of club soda in a chimney glass, add the mix, with ice cubes if you prefer. Save your egg yolks, plus 1 tsp. of lemon -- you'll need them later. Have a good sip! (add 1 dash of Orange Flower Water to the drink, not the egg yolks)

Get a huge bowl. Throw into it one diced apple, one diced orange, a large can of crushed pineapple, the grated rind of a lemon, and three tablespoons of chopped preserved ginger. Add 2 cans of drained Chinese water chestnuts.

Mix this altogether, and have another sip of your drink. Get a second, somewhat smaller, bowl. Into this, measuring by teaspoons, put:

• 2 tsp hot dry mustard
• 2 tsp caraway seed
• 2 tsp celery seed
• 2 tsp poppy seed
• 1 tsp black pepper
• 2 1/2 tsp oregano
• 1/2 tsp mace
• 1/2 tsp turmeric
• 1/2 tsp marjoram
• 1/2 tsp savory
• 3/4 tsp sage
• 3/4 tsp thyme
• 1/4 tsp basil
• 1/2 tsp chili powder

In the same bowl, add:

• 1 Tbsp poultry seasoning
• 4 Tbsp parsley
• 1 Tbsp salt
• 4 headless crushed cloves
• 1 well-crushed bay leaf
• 4 lrg chopped onions
• 6 good dashes Tabasco
• 5 crushed garlic cloves
• 6 lrg chopped celery stalks

Wipe your brow, refocus your eyes, get yet another drink -- and a third bowl. Put in three packages of unseasoned bread crumbs (or two loaves of toast or bread crumbs), 3/4 lb. ground veal, 1/2 lb. ground fresh pork, 1/4 lb. butter, and all the fat you have been able to pull out of the bird.
About now it seems advisable to switch drinks. Martinis or stingers are recommended (Do this at your own risk - we always did!). Get a fourth bowl, an enormous one. Take a sip for a few minutes, wash your hands, and mix the contents of all the other bowls. Mix it well. Stuff the bird and skewer it. Put the leftover stuffing into the neck tube.
Turn your oven to 500 degrees F and get out a fifth small bowl. Make a
paste consisting of those four egg yolks and lemon juice left from the Ramos Fizz. Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 tablespoon onion juice, and enough flour to make a stiff paste. When the oven is red hot, put the bird in, breast down on the rack. Sip on your drink until the bird has begin to brown all over, then take it out and paint the bird all over with paste. Put it back in and turn the oven down to 350 degrees F. Let the paste set, then pull the bird out and paint again. Keep doing this until the paste is used up.
Add a quart of cider or white wine to the stuff that's been simmering on the stove, This is your basting fluid. The turkey must be basted every 15 minutes. Don't argue. Set your timer and keep it up. (When confronted with the choice "do I baste from the juice under the bird or do I baste with the juice from the pot on the stove?" make certain that the juice
under the bird neither dries out and burns, nor becomes so thin that gravy is weak. When you run out of baste, use cheap red wine. This critter makes incredible gravy! The bird should cook about 12
minutes per pound, basting every 15 minutes. Enlist the aid of your friends and family.
As the bird cooks, it will first get a light brown, then a dark brown, then darker and darker. After about 2 hours you will think I'm crazy. The bird will be turning black. (Newcomers to black turkey will think you are demented and drunk on your butt, which, if you've followed instructions, you are.) In fact, by the time it is finished, it will look as though we have ruined it. Take a fork and poke at the black cindery crust.
Beneath, the bird will be a gorgeous mahogany, reminding one of those golden-browns found in precious Rembrandts. Stick the fork too deep, and
the juice will gush to the ceiling. When you take it out, ready to carve it, you will find that you do not need a knife. A loud sound will cause the bird to fall apart like the walls of that famed biblical city. The moist flesh will drive you crazy, and the stuffing -- well, there is nothing like it on this earth. You will make the gravy just like it as
always done, adding the giblets and what is left of the basting fluid.
Sometime during the meal, use a moment to give thanks to Morton Thompson. There is seldom, if ever, leftover turkey when this recipe is used. If there is, you'll find that the fowl retains its moisture for a few days. That's all there is to it. It's work, hard work -- but it's
worth it.
(What follows is not part of the recipe, but is an ingredients list to aid in shopping for this monster, or for checking your spice cabinet.)

Ingredients List:

• 1 turkey
• salt
• garlic
• 4 eggs
• 1 apple
• 1 orange
• 1 lrg can crushed pineapple
• 1 lemon
• 4 lrg onions
• 6 celery stalks
• plenty of preserved ginger
• 2 cans water chestnuts
• 3 packages unseasoned bread crumbs
• 3/4 lb ground veal
• 1/2 lb ground pork
• 1/4 lb butter
• onion juice
• 1 qt apple cider

Spice List:

• basil
• bay leaf
• caraway seed
• celery seed
• chili powder
• cloves
• ground coriander
• mace
• marjoram
• dry mustard
• oregano
• parsley
• pepper, black
• poultry seasoning
• poppy seed
• sage
• savory
• Tabasco
• thyme
• turmeric

Hamburger Buddy

I modified the original recipe's main ingredient of hamburger meat with ground turkey.  Such a modification may mean I lost the right to even call it a "Hamburger" Buddy recipe but hey if  hamburger were to have a buddy wouldn't it be a turkey :-P

6 servings, about 1 1/3 cups each

Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

• 3 cloves garlic, crushed and peeled
• 2 medium carrots, cut into 2-inch pieces
• 10 ounces white mushrooms, large ones cut in half
• 1 large onion, cut into 2-inch pieces
• 1 pound ground turkey
• 2 teaspoons dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups water
• 1 14-ounce can reduced-sodium beef broth, divided
• 8 ounces elbow noodles, (2 cups)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons all-purpose flour
• 1/2 cup reduced-fat sour cream
• 1 tablespoon chopped fresh parsley, or chives for garnish

Preparation

1. Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
2. Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.

Our Review:

The first time we made this recipe everyone went for seconds.  It's a really hearty dinner and well worth the preparation effort.  The nutritional value and hearty taste makes this recipe a repeat in our household. 

Click here for nutritional value information from this recipe's original site

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Donair Meatballs

Picture Coming Soon...

Meatballs are becoming a favorite as they are incredibly easy to prepare for immediate use or have bagged and frozen for future use.  I accidentally modified this recipe from Dash's Donair recipe and have been doing it that way ever since but feel free to try both recipes. 

The sweet garlic sauce really makes these meatballs an absolute treat to your taste buds.  All the flavors just burst in your mouth.  at first I was a bit skeptical with the sweet sauce but combined with the tomatoes, lettuce, onions and of course the meatballs I was pleasantly surprised.  Just be warned these meatballs are DELISH! The first time I made these meatballs I went to get seconds and they were gone.  The hubby loves these so much he offers to make them himself when I'm running late.  This recipe is definitely a keeper. 

Serves 6-8

Meatballs:

2 lbs lean ground turkey

2 cloves garlic, minced (or 2 tsp garlic powder)

1 tsp onion powder

1 1/2 tsp kosher salt

1 tsp black pepper

1/2 tsp cayenne pepper powder

1 tsp oregano

1 tsp basil

Donair Sweet Sauce:

1 12 oz. can of evaporated milk 

3/4 cup sugar

1 tsp garlic powder

4 tsp white vinegar, as needed

Sub rolls

Lettuce

Tomatoes, sliced

Onions, thinly sliced

Preheat oven to 425 degrees.

The Meatballs:

Mix together all the ingredients for the meatballs.  Form into 1 1/2 inch size balls.  Place on a baking sheet (I usually line mine with parchment paper for easy clean up) and bake for 18-20 minutes until golden brown.  

The Sauce:

Whisk together the evaporated milk, sugar and garlic powder in a medium mixing bowl.  Gradually whisk in the vinegar one teaspoon at a time until the sauce thickens.  NOTE: Mixing full quantity of vinegar at once will cause the sauce to run thin.

To serve, place donair meatballs inside a pita pocket and fill with lettuce, tomatoes and onions (or your desired toppings) and spoon over some sweet sauce.  

Ranch Potato Wedges and Chicken Nuggets

Okay so confession; I really never had any luck with when it came to making potato wedges but after speaking with co-workers I discovered the secret is in the temperature.  They also gave me some cool seasoning ideas and so I came up with this one and to my surprise it worked out well.

Ranch Potato Wedges

INGREDIENTS

4 medium red potatoes cut into wedges
olive oil to coat
2 packets of Ranch dressing

PREPARATION:

Preheat oven at 400 degrees F
Place rinsed and cut wedges in sufficient size bowl (I use a topperware bowl with lid) thinly coat with olive oil.  Add ranch dressing and toss until evenly coated.  Place single layer on baking sheet and bake for 20 minutes.  Turn wedges over and bake an additional 15-20 minutes. 

Baked Chicken Nuggets (click for original recipe from CDkitchen)

INGREDIENTS:

2 chicken breasts, skinned and boned
1 1/2 cup fine dry breadcrumbs
1/3 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried basil, optional
1/2 cup melted butter

PREPARATION:

Cut chicken breasts into about 1 1/2-inch squares. Combine dry ingredients in small bowl. Dip chicken pieces in melted butter, then in crumb mixture. Pat crumbs on to coat. Place on greased baking sheet and bake at 400 degrees F for 15 to 20 minutes or until lightly browned.

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

Ingredients

• 2 pounds asparagus, trimmed
• 3/4 pound spaghetti
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• Salt and freshly ground black pepper
• 6 ounces thinly sliced prosciutto, cut crosswise into strips
• 6 ounces smoked mozzarella cheese, diced (about 1 cup)
• 6 tablespoons thinly sliced fresh basil leaves

Directions

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto,  mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Original recipe can be found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghetti-with-asparagus-smoked-mozzarella-and-prosciutto-recipe/index.html

Our Review:

(Since I'm running late it'll be posted tonight, pinky swear)   

Chili Coke Roast with Mashed Potatoes, Green Beans and Corn Salad

Last night I made a frozen bag of pasta with garlic chicken and vegetables.  It was alright but I don't think Olivia cared for it all that much.  She reached for a crown of broccoli which is her favorite veggie and spit it out.  Hmmm--I guess that will be a first and last time meal. 

I figured I'd keep it simple tonight:

Chili Coke Roast Ingredients:

1 beef roast, 3-4 lbs.
1 can Coca-Cola
1 package onion soup mix
1 bottle chili sauce

Directions:

1. Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast.
2. The meat will flake apart when done. Serve over mashed potatoes.

Green Beans and Corn Salad Ingredients:
1 can regular french cut green beans, drained
1 can of sweet corn
salt to taste
pepper to taste
Italian dressing (enough to toss)
Directions:

1.  Mix green beans, corn, salt, pepper in bowl and toss with Italian salad dressing.

Left Over Pulled Pork with Rice

Sometimes for dinner we will enjoy leftovers served differently.  For example we really enjoyed the pulled pork yesterday that we ate on hamburger buns so today I used the same pulled pork and combined it with  rice and sweet corn on the cob. 

I guess leftovers is a sweet break as it allows me more time to play with Olivia.  And we had fun.  We danced, sang to Barney, built neighborhoods with legos and read alphabets.  Now, it's time to put this little one to bed.

Good Night!
~Catt

BBQ Pulled Pork With Cole Slaw and Fries

Serves 8

2 lbs pork tenderloin
1 can of rootbeer
18 oz favorite bbq sauce
8 hamburger buns

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Our Review: AWESOME, AWESOME, AWESOME recipe.  So simple but really delish! The aroma made us all salivate.  Oh, and we didn't use tenderloin but a cheaper cut and it still came out fine!

Nutritional Information

Slow Cooker Pulled Pork

Servings Per Recipe: 8

Amount Per Serving
Calories: 335

• Total Fat: 5g
• Cholesterol: 49mg
• Sodium: 990mg
• Total Carbs: 49.4g
•     Dietary Fiber: 1.5g
• Protein: 21.2g

This recipe was taken from AllRecipes.com

I bought packaged deli cole slaw and frozen french fries since they were on sale from our local grocery store.  The price was far cheaper than making it homemade and I actually have a busy day today so it works out well. 

Puerto Rican Style Chilli and White Rice

This is a family recipe and like most of the recipes passed down it was taught through instruction rather than written.  There is also a measuring conversion required as both my mother and grandmother use the palm of their hand as a measuring instruments. I tried to put numerical measurements where I could and will continue to update this recipe to eliminate guess work.  But, for now for the experienced with hand measurements and the daring at heart here's the recipe:


3 sausages
2 tbs pitted green olives
1 sm can kidney beans
2 sm cans tomato sauce
2 rice spoons of sofrito (big silver spoon used to turn rice over)
2-3 tbs grape seed oil to sautee
salt to taste
peper to taste
garlic powder to taste
onion powder to taste

Take sausage out of casing, crumble and sautee in grape seed oil till brown on med-high heat stiring accassionally.  Season with salt, pepper, garlic and onion powder.  Add pitted olives, sofrito*, beans and tomato sauce and lower heat between low and medium.  Stir, cover and allow to heat through. 

*I use my aunt's homemade sofrito that she gives me when she makes her batch.  But, You can find similar sofrito in the Goya section in the freezer aisle.  Make sure to thaw it out first or you'll have divided flavors. 

White Rice2 cups rice
3 cups water

Bring water to a boil on med high heat.  Add rice and stir so rice is even in pot.  Allow for water to evaporate but not completely.  When water is just barely covering rice stir rice, lower heat as low as you can and cover.  About 10-15 minutes later stir the rice bringing the bottom to the top and taste if the rice is soft turn heat off and serve. 

Our Review: Olivia loves when I make this.  I usually pack some of the left over for her lunch at daycare and on her day report they write that she "really ENJOYED her rice and beans" with a huge smiley face.   I always smile because I can picture her just gobbling it all up.  Chelsea always ask for seconds and sometimes thirds which is a sign that she also ENJOYED it.  As for me , I like the aroma as it reminds me of when I was a little girl.  And I like to make sloppy Joes for my lunch the next day with the chilli mixture--helps me make it through a busy day. 

Ravioli & Escarole Lasagna With Garlic Bread

 

1. 1 pound spicy italian sausage, casings removed
2. 1 head escarole, chopped
3. 1 24-ounce jar tomato sauce *
4. 1 9-ounce package cheese ravioli
5. 1 16-ounce package shredded mozzarella
   
   Preheat oven to 350 degrees. In a large skillet, crumble the sausage and cook, stirring often, over medium-high heat until browned, about 8 minutes; transfer to a plate. Add the escarole to the skillet, season with salt and pepper and cook until wilted, about 3 minutes. In a 9-by-13-inch baking dish, layer the tomato sauce, ravioli, crumbled sausage, escarole and mozzarella. Bake until bubbling in the middle, about 45 minutes. Let cool for about 10 minutes. *  I usually buy extra Newman's Own Italian Sausage & Peppers pasta sauce!  His sauces are really good so feel free to try different ones.  But, for this recipe I like this one because the sausage in it adds extra umph!  
   • Recipe Source: Kristy Isom, Sylvan Beach, NY (Rachael Ray Mag)
   • Published on October 15, 2010.
   Homemade garlic bread is fairly easy just buy a french bread from your local bakery.  Sometimes I buy the spanish bread from the local bodega because it's only $1.00 and/or I'm in the neighborhood.
   
   1.   Slice bread in half the long way. 
   2.  Spread butter and sprinkle garlic and oregano. 
   
   Bake in Oven at 350 degrees until browned 5-10 minutes.
   
   Put the halves together and slice at an angle. 
   
   Our Review: This is one of Chelsea's favorites.  I like this recipe because it's filling, easy and quick to make.  When I'm running late this recipe is a time saver.  It also taste great the next day.