The Perfect Turkey How To's. . .

The turkey is a memory that many people have over the holidays. The smell of the turkey roasting in the oven and everyone coming together around the table over the holidays. For us cooks, this can be nerve breaking since we want to make the perfect turkey that everyone remembers.

Fresh or Frozen?
If you purchase a fresh turkey, be sure to purchase the turkey a day or two before you plan on cooking it. Frozen Turkeys are fine whenever, just be sure you have the space to keep it in your freezer. To thaw a frozen turkey review the chart below because the size of the bird does count. (You can keep a thawed turkey in the refrigerator for about a day or two). If you cannot thaw in the refrigerator, or you need to have it thawed faster, you can compeletly submerge the turkey in cold water changing the water every 30 minutes. When thawing in cold water, you will need to cook the turkey immediately after. (Review the second chart on thawing a turkey by cold water)

Thawing in the refrigerator:
4-12 Pounds 1-3 Days
12-16 Pounds 3-4 Days
16-20 Pounds 4-5 Days
20-24 Pounds 5-6 Days

Thawing in cold water:
4-12 Pounds 2-6 hours Defrost time
12-16 Pounds 6-8 hours Defrost time
16-20 Pounds 8-10 hours Defrost time
20-24 Pounds 10-12 hours Defrost time

How much turkey should I buy?

It depends on the type of turkey and how many people you plan on having over for dinner. Follow the chart to determine what kind of turkey is best for you.

Boneless brest turkey 1/2 pound per person
Brest of turkey 3/4 pounds per person
Pre stuffed frozen turkey 1 1/4 pounds per person
Whole turkey 1 pound per person

How long should I roast my whole turkey?

Always use a food thermometer to check the internal temperature of the turkey. A whole turkey is safely cooked to a minimum internal temperature of 165 °F throughout the entire turkey. Be sure to check the internal temp in the inner thigh, wing, and the thickest part of the breast. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 165 °F. The stuffing should reach 165 °F, whether it is cooked inside the turkey -or- in a separate dish. Follow the charts below for your cooking times.

Approximate cooking time for a stuffed turkey:

8-12 Pounds 3-3 1/2 Hours
12-14 Pounds 3 1/2-4 Hours
14-18 Pounds 4-4 1/4 Hours
18-20 Pounds 4 1/4-4 3/4 Hours
20-24 Pounds 4 3/4-5 1/4 Hours

Approximate cooking time for an un-stuffed turkey:

8-12 Pounds 2 3/4-3 Hours
12-14 Pounds 3-3 3/4 Hours
14-18 Pounds 3 3/4-4 1/4 Hours
18-20 Pounds 4 1/4-4 1/2 Hours

20-24 Pounds 4 1/2-5 Hours

When turkey is finished cooking, remove from oven and let stand about 20 minutes. Remove the stuffing and get ready to carve the turkey for your holiday meal. Happy Thanksgiving!

Fresh Winter Squash Soup (serve in pumpkin)

**INGREDIENTS**
2 tbsp butter

1 tsp sugar

3 cups chicken stock

1 tsp fresh sage, chopped

1 tsp fresh marjoram, chopped

1 tsp fresh oregano, chopped

4 cups butternut squash or banana, peeled and diced

1/4 tsp cinnamon, ground

1/4 tsp cloves, ground

Salt and freshly ground black pepper, to taste

1 poblano pepper or mild chile, roasted, peeled and diced

Garnish with coarse sea salt, 1 tbsp sour cream

*DIRECTIONS*

In a large saucepot, melt butter. Then, add the sage, marjoram and oregano. Allow to cook over low heat until the butter starts to brown (not burn) for about 5 minutes.Once the butter is a golden brown, remove the pot from the heat, strain and throw away the herbs (if you plan on serving in a pumpkin, make about 3 more tablespoons of the butter herb mixture and set aside for the directions below). Place the strained butter back in the pot and saute the squash, cinnamon, cloves, salt and pepper for approximately 10 minutes, until the squash starts to soften. Pour in stock and simmer until the squash breaks down and the soup is creamy. Remove it from heat and stir in the pepper and the sugar.

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*SERVE IN A PUMPKIN*

Serve in heated bowls to keep nice and warm for this winter season OR to serve the soup in a pumpkin, cut the top out of a pumpkin like you would a jack-o'-lantern. Clean out the pumpkin with a sharp spoon. Make sure you clean it out the best you can. Make a few tablespoons of the herbal butter using the directions above. Brush the insides and the rim of the cleaned-out pumpkin with the butter. To give the pumpkin a little bit of smoky flavor, hold the pumpkin over a charcoal fire or grill for a few minutes. Pour the squash soup into the pumpkin.

Pumpkin Butterscotch muffins (mini)

INGREDIENTS
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips


DIRECTIONS
Preheat oven to 350 degrees. Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean. Bake for 10 to 12 minutes.

Sweet Potatoes & Apple Butter NEW IDEA

INGREDIENTS:
4 medium sweet potatoes
salt and pepper
2 tablespoons lemon juice
1/3 cup spiced apple butter
1 tablespoon butter

DIRECTIONS:
Wash and cook sweet potatoes in boiling water until tender (about 20 minutes). Remove skins and slice 1/4-inch thick. Grease a baking dish and place a layer of sweet potatoes inside the dish. Sprinkle with salt, pepper, lemon juice, and a thin layer of apple butter. Repeat until all ingredients are used. Dot with butter. Bake at 325° for 30 minutes.

Serves: 4-6

Pumpkin Patch Cookies

INGREDIENTS
Cream together:
1 cup of sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup butter
2 cups of flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

Non Stick Cooking Spray

DIRECTIONS
Preheat the oven to 375. Cream together all of the ingredients. Drop the dough by teaspoons on a cookie sheet that was previously sprayed with non stick cooking spray. Bake for 8 to 10 minutes, or until lightly brown. Ice with cream cheese icing (See quick and easy recipe for Cream Cheese Icing above!).

Cream Cheese Icing in minutes!

INGREDIENTS
1 8 oz cream cheese
1/4 cup butter
1 cup confectioner’s sugar
1/2 tsp vanilla

DIRECTIONS
Cream all the ingredients together, and spread it on pumpkin cookies ( see Pumpkin Cookies for a quick and easy recipe! ), Carrot Cake, anything you like! Enjoy!

Easy Easy Delicious Pumpkin Pie

INGREDIENTS:

*1 pack of Pillsbury Ready Roll out Pie crust
*4 eggs
*1 15oz can of 100% pure pumpkin
*1 3/4 cup sugar
*1/2 tsp salt
*2 teaspoons of Cinnamon
*2 cans of milnot Evaporated milk (12oz each)

MAKES:
TWO 9 inch pies OR One 9x13 Cake pan by putting two of the pie crusts together and shaping the dough out to fit the pan.



DIRECTIONS:
To make the filling first, beat the Eggs, add Sugar, Pumpkin, salt and mix together. Add cinnamon and evaporated milk to the mixture. Pour the filling into your pie crust of choice and bake at 350 degrees for 50-60 minutes. Test if the pie is done by piercing the center of the pie with a butter knife. If it comes out clean the pie is done. If it doesn't come out clean, bake at 5 minute intervals and test until done. Let Stand and Cool. Top each piece with Cool Whip if desired. Keep refrigerated with leftovers.