Turkey 2021

 

I discovered a terrific turkey brine this year.  Spice Hunter Original Turkey Brine.  It's easy to use and your turkey will be absolutely delicious!

Brining a turkey requires a bit more planning than normal, but this post should help you work out a schedule.

If you're using a fresh turkey, you'll want to brine it for 24 hours.  If you're using a frozen turkey, you'll only brine it for 12 hours.  Frozen turkeys have lots of salt already, so the salt level in the brine requires less time for brining.

Spice Hunter makes the process simple.  I buy a disposable styrofoam cooler so I don't have to sanitize my regular cooler after.  Nobody wants a cooler that's had raw turkey juice in it!

First, figure out what time you want to serve your meal.  Now, count on one hour for your bird to rest after it comes out of the oven.  Allow about 3 1/2 hours of roasting time for a 16 - 20 lb turkey.  Allow 12 hours of refrigerated dry time.  Allow 12 - 24 hours of brining time.

The night before you want to brine your turkey, prepare your brine and let it cool.  Refrigerate overnight.  

Place your turkey in the brine bag and place in the disposable cooler.  Pour the refrigerated brine solution into the bag and add a gallon of cold water.  Tie the bag securely.  Cover with ice and place the top on the cooler.  Allow it to sit for 12 - 24 hours.  

Remove your turkey from the brine and pat it dry with paper towel.  Place it on a sheet pan and refrigerate it for 12 hours uncovered.  Do not let it touch anything.  Remove your turkey from the fridge 2 hours before you're ready to roast.  Place it in a Reynold's turkey size roasting bag and cover it with Chef Shamy Lemon Herb Butter.  Stuff the bird with a poultry herb mix of Rosemary, Sage and Thyme.  Add one lemon sliced into 8ths, celery and a red onion.  Do not add salt.  The brining has enough salt.  

Roast your turkey at 325 degrees for 3 1/2 hours.  It will be moist, delicious, and have a nicely browned skin.  It will be absolutely delicious.

 

Spicy Maple Chicken with Mashed Sweet Potatoes and Green Beans

This is another Hello Fresh dinner that's a family favorite.

2 sweet potatoes
2 Tbsp Maple Syrup (the real stuff)

1/2 tsp red pepper flakes

2 Tbsp sour cream

1/2 cup Panko breadcrumbs

1 Tbsp fry seasoning (I use McCormick Rotisserie Chicken seasoning)

2 chicken cutlets (6 oz each)

1/2 lb fresh green beans

Preheat oven to 425 degrees.

Wash and dry all produce.

Peel and dice sweet potatoes into 1/2" pieces.  

Pour maple syrup into a small bowl.  Stir in a pinch of salt and the red pepper flakes.  Set aside.  

Place sweet potatoes in a medium pot with enough salted water to cover by 2".  Bring to a boil and cook until tender (about 15 - 20 minutes).  Drain and return sweet potatoes to pot.  Mash off heat with half the sour cream, 1 Tbsp butter, salt and pepper.  I like to add a tsp of sugar too.  Cover to keep warm.  

Line a baking sheet with foil and spray with cooking spray.  Melt 1 Tbsp of butter in a microwave safe bowl.  Add 1 Tbsp olive oil, the fry seasoning, and a big pinch of salt.  Pour the Panko onto a dinner plate and stir in the contents of the bowl and mix well. 

Pat chicken dry with paper towel and season all over with salt and pepper.  Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).  Roast on the middle rack for 8 minutes.  

While the chicken roasts, toss the green beans in a medium bowl with a drizzle of olive oil, salt and pepper.  When the chicken has roasted 8 minutes, remove the sheet pan from the oven and carefully add green beans to empty side.  Return to the oven and roast until chicken is cooked through, 12 - 15 minutes more.

Divide sweet potatoes, chicken and green beans between plates.  Drizzle chicken with spicy maple syrup and more red pepper flakes, if desired.  

 

Honey Thyme Pork Tenderloin

This is one of my favorite recipes from Hello Fresh.  If you haven't tried their meal boxes yet, you're missing out!

4 red potatoes
12 oz pork tenderloin
2 garlic cloves
2 heads of broccoli florets
1 tsp dried thyme
1 oz chicken stock concentrate
2 tsp honey

Wash and dry all produce.

Preheat your oven to 450 degrees.

Line a sheet pan with foil and spray with cooking spray.

Dice potatoes into 1/2" pieces.  Toss them onto the sheet pan and drizzle with olive oil and season with salt and pepper. Roast on the top rack for 20 - 25 minutes.

Pat the pork tenderloin dry with paper towel and season all over with salt and pepper.  Heat a drizzle of oil in a large pan over medium heat.  Add pork and sear, turning occasionally, until browned all over, 4 - 8 minutes.

While the pork is cooking, line another sheet pan with foil.  Mince the garlic and set aside.  

Once the pork is browned, transfer it to one side of the second baking sheet.

Cut the broccoli into bite-size pieces.  Place on the opposite side of the baking sheet from pork.  Toss with a drizzle of olive oil and season with salt and pepper.  Top with 1/2 of the minced garlic.

Transfer the pork and broccoli to the middle rack.  Roast until pork is cooked through and broccoli is tender, 12 - 15 minutes.  Once done, transfer to a cutting board to rest. 

While your pork is cooking, whisk together stock concentrate, honey and 1/4 cup of water in a measuring cup.  Heat a drizzle of oil in the pan used for the pork over medium heat.  Add the remaining garlic and thyme.  Cook until fragrant.  Stir in the contents of the measuring cup.  Simmer, scraping up any browned bits from the bottom of the pan, until reduced by half, 3 - 4 minutes.  Stir in 1 Tbsp butter until melted.

Slice the pork and plate with potatoes and broccoli.  Drizzle the pork with sauce and serve.

 

Vanilla Roasted Sweet Potatoes

 

2 lbs sweet potatoes, cut into 1" wedges
2 Tbsp olive oil
1/2 tsp red pepper flakes
Kosher salt
1 vanilla bean

Heat oven to 400 degrees.  

In a large bowl, toss potatoes, oil, red pepper flakes, and 1/2 tsp salt.

Cut vanilla bean lengthwise and  scrape seeds and bean into potatoes.  Toss to incorporate.

Transfer to a foil lined sheet pan and roast until potatoes are tender, 25 - 30 minutes.

Roasted Pork and Apples

2 medium sweet potatoes
3 tsp rosemary leaves (about one sprig)

1 Tbsp canola oil

1 garlic clove

1/2 tsp salt, divided

1/4 tsp black pepper, divided

2 apples

4 1" thick boneless pork chops

1/2 cup apple butter

2 tsp Worcestershire sauce

Preheat the oven to 425 degrees.  

Peel and cut the sweet potatoes into large dices.

Grate 2 tsp of the rosemary with the herb mill.  Combine the rosemary, oil, garlic pressed, 1/4 tsp of salt and 1/8 tsp of black pepper to a medium bowl.  Toss the diced sweet potatoes in the mixture.

Core and slice the apples.  Transfer the sweet potatoes and apples to a foil lined sheet pan.

Season the pork chops with the remaining salt and pepper and place them on the sheet pan.  Bake for 15 minutes.  

Grate the remaining rosemary leaves with the herb mill into a small bowl.  Add the apple butter and Worcestershire sauce, and stir to combine.  

Remove the sheet pan from the oven.  Stir the apples and sweet potatoes, and top the pork chops with the apple butter mixture.  Return the sheet pan to the oven and bake for an additional 15 minutes.

 

Shrimp and Creamy Tarragon Linguine

12 oz Alfredo sauce
6 oz linguine

1 fresh tarragon sprig

1 shallot

1 lemon

4 oz cremini mushrooms

8 oz raw shrimp, peeled and deveined

Bring a large pot of salted water to a boil.

Once boiling, add pasta and cook until al dente, about 8 - 10 minutes.

Reserve 1/4 cup pasta cooking water.  Drain pasta and set aside.

Cut mushrooms into 1/4" slices.

Stem and mince the tarragon.

Zest and halve the lemon.  Cut one half into wedges and juice the other half.

Peel and mince the shallot.

Pat shrimp dry, and season all over with 1/4 tsp salt.

Place a large non-stick pan over medium heat and add 2 tsp olive oil.

Add the shallot, shrimp, mushrooms, 1/4 tsp salt, and a pinch of pepper to hot pan.  Stir occasionally until mushrooms start to brown and shrimp become opaque (2 - 3 minutes).

Add the Alfredo sauce, 1 tsp lemon zest, 1 tsp lemon juice, and tarragon to hot pan.  Bring to a simmer, stirring occasionally for 2 - 3 minutes. 

Add pasta and stir until coated and heated through, 1 - 2 minutes.  If too thick, add pasta cooking water, 1 Tbsp at a time until desired consistency is reached.  

Plate the pasta and squeeze a lemon wedge over the dish.

Seared Chicken Breast with Parmesan Thyme Butter

 

2 Tbsp butter
3 thyme sprigs
1 oz shredded Parmesan cheese

2 boneless, skinless chicken breasts

Pat chicken breasts dry and season both sides with a pinch of salt and pepper.

Heat 2 tsp olive oil in a medium non-stick pan over medium heat.  Add chicken to the hot pan.  Cover and cook until the chicken is browned (4 - 6 minutes per side).

Remove from the burner.  

Stem the thyme.

If butter is still hard, place in a microwave-safe bowl and microwave 5 seconds at a time until soft.

Combine the softened butter, Parmesan cheese, and thyme, stirring until smooth.

Serve the chicken breast topped with the Parmesan thyme butter.

Garlic Brown Sugar Chicken

3 lbs bone-in, skin-on chicken thighs or breasts

salt and ground black pepper, to taste

3 Tbsp butter, divided

4 cloves garlic, minced

1/4 cup packed brown sugar

1 Tbsp honey

1/2 tsp dried oregano

1/4 tsp dried thyme

Preheat the oven to 400 degrees.

Season the chicken with salt and pepper.

Melt 2 Tbsp butter in a large ovenproof skillet over medium-high heat.  Add chicken, skin-side down, and sear until brown, 2 - 3 minutes per side.  Remove chicken to a plate.  

Melt the remaining butter in the skillet.  Add garlic; cook and stir until fragrant.  Remove from heat and stir in brown sugar, honey, oregano, and thyme until well combined.  Return chicken to the skillet.

Bake in the preheated oven for 25 - 30 minutes until the chicken is no longer pink at the bone.

Santa Fe Salad

1 Tbsp olive oil
1 lb boneless chicken breast
1 tsp Taco seasoning
1 6 oz package of baby spinach or spring mix

1 can of black beans (15 oz) rinsed and drained

2 avocado peeled, pitted and chopped

1 cup tomatoes, chopped

1 cup frozen corn kernels, thawed

1 cup Mexican cheese, shredded

1/4 cup fresh cilantro (chopped)

1 lime cut into wedges

1/4 cup olive oil (for dressing salad)

Optional:  sour cream, salsa, ranch dressing

Add 1 Tbsp of olive oil to a small skillet.  Cook the chicken with the taco seasoning until fully cooked through.

While the chicken is cooking, distribute the spinach or spring mix between four plates or large salad bowls.  Evenly divide the beans, avocado, tomatoes, corn, and cheese on top of the four plates.  

Once the chicken has cooked, remove it to a cutting board and cut it into bite-sized pieces.  Distribute the chicken evenly among the salads.

Give each salad a fresh squeeze of lime and drizzle with olive oil.  You can also serve with a side of salsa, sour cream or ranch if preferred.  

 

Beef Kabob Marinade

 

Marinade

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil

1 Tbsp dijon mustard

1 Tbsp minced garlic

1 Tbsp brown sugar

2 Tbsp lemon juice

1 tsp dried parsley

1 tsp black pepper

Kabob

1 1/2 lbs sirloin steak, cut into 1" cubes

1 lb baby potatoes

2 Tbsp olive oil

2 Tbsp dijon mustard

1 Tbsp dried rosemary

8 oz crimini mushrooms

1 red onion, cut into 1" cubes (about 3 onion layers each)

 2 small zucchini, cut into 1" slices

In a medium bowl, mix the marinade ingredients together.  Reserve 1 Tbsp of the marinade.

Place the cubed meat into a large sealable bag and pour all but the reserved marinade over it.  Then seal and squish to coat well.  Place in the refrigerator for 1 - 6 hours to marinate.  

Place wooden skewers in water to soak until the kabobs are ready to assemble.

Boil the potatoes in a large pot of salted water 6 - 8 minutes until they are fork tender.  Drain and then toss with the olive oil, rosemary, and mustard.  Set aside.

Preheat grill to high heat while preparing the kabobs.  Chop all vegetables into chunks that are roughly the same size as the cubed steak.  Keep 3 layers of onion together in each chunk..  Drizzle vegetables with the reserved marinade.  

Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4 - 5 pieces of steak on each skewer.

Place kabobs on the grill directly over the heat and reduce heat to medium-high.  Grill for 8 - 10 minutes, flipping every 2 - 3 minutes, until the meat is cooked and the vegetables start to char just around the edges.  

Remove from the grill and rest for 5 minutes before serving.