Tobecker

finally in the bvi’s. :)

After a few travel issues, we are now on the boat enjoying the lovely weather. Our luggage has arrived. We are drinking beer on the back of the boat. Everyone seems to be relaxing.

1 comment January 21st, 2008

Dad & Celia Enjoying Christmas Day

Dad and Celia spent a little time hanging together on Christmas Day.

1 comment December 29th, 2002

Tobecker 2002 Thanksgiving Turkey

Here is the instructions on the turkey we served at Brenda’s for Thanksgiving Day. This recipe was based on a Food and Wine recipe for 1996 with a few additions and changes.

Spice Rub

2 tablespoons fennel seed
1 tablespoon whole allspice
1 tablespoon whole black pepper
1 or more dried red chili peppers (to taste)

1. Roast all ingredients in an unoiled non-stick skillet over moderate heat for several minutes, until toasted and aromatic. Cool and grind in a spice grinder until fine.

Brown Butter Sage

2 sticks unsalted butter
20 fresh sage leaves

1. Cook butter of medium-medium/low heat for several minutes, until brown. Keep stirring to move brown bits off the bottom.

2. Remove from heat. Add sage leaves. Stir. Cover and let steep for 20 minutes.

3. Remove sage leaves and store in fridge.

Turkey

1 14-16 lb turkey, thawed & cleaned, with wishbone removed
2 gallons water
2 cups kosher salt
1 cup sugar
4 stalks of celery (rough chopped)
1 cup carrots (rought chopped)
3 onions (quartered)

1. 24 hours in advance, brine turkey in 2 gallons water, 2 cups kosher salt, 1 cup sugar. Seal in pot or bag and keep in fridge.

2. Preheat oven to 400 degrees.

3. Remove turkey from brine and rinse under cold water.

4. Starting at neck end of turkey, work hands between the skin and meat to separate. Apply the brown butter sage between the skin and meat.

5. Stuff bird with carrots, celery and onion, reserving a handful. Truss bird. See Joy of Cooking for details on trussing.

6. Rub the entire bird with the dry spice rub.

7. Place bird breast side down in v-rack in shallow roasting pan. Place reserved carrott, onions and celery, plus 1 cup broth in bottom of pan.

8. Roast for 45 minutes.

9. Remove from oven and turn turkey on its side. Roast for 15 minutes.

10. Remove from oven and turn turkey onto its other side. Roast for 15 minutes.

11. Remove from oven and turn turkey breast side up. Roast for 45 - 60 minutes or until temp 165 degrees.

12. Remove from oven and cover with foil. Let sit for 20 minutes.

13. Carve and serve.

Gravy

Drippings from turky pan
Turkey or chicken stock
1 stick butter
1/2 cup flour
1/2 cup white wine

1. Drain drippings from turkey pan. Remove fat. Add stock to make a total of 6 cups of liquid.

2. Make a roux with the flour and butter. Cook over moderate heat, stirring constantly until chocolate malt brown.

3. Add white wine and stir until most of the liquid has been absorbed. Note: This will look lumpy and odd. Don’t worry.

4. Add the stock in 1/2 cup increments allowing liquid to be absorbed between amounts.

5. Salt and pepper to taste.

Add comment December 7th, 2002

My Favorite Cranberry Recipe

This is my favorite cranberry recipe. I made it this year for Thanksgiving and served it with the meal. The recipe comes from Cooking Light (November/December 1996).

Maple Cranberry Sauce

3 cups fresh cranberries
2/3 cup golden raisins
1/2 cup maple syrup
1/2 cup honey
1/4 cup cider vinegar
1/2 teaspoon ground allspice

1. Combine all ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Serve warm.

Yield: 2 cups (serving size: 1/4 cup)

2 comments December 7th, 2002