For my final holiday blog, I want to explore the world of casseroles. Although I’m not a huge fan of the casserole, who am I to mess with tradition? But first off, what is a casserole?
A casserole is an oven proof dish that the French developed to cook an entrée, usually containing meat and rice. The casserole really gained popularity in the 50’s. Oddly enough, the casserole is now called a casserole dish and the food in the dish is referred to as a casserole. Today, a casserole means any baked meal, usually prepared in a casserole dish, that contains protein and/or starch.
So how do you jazz up that old casserole recipe? Now you are speaking my language! Lets dive into the casserole dish and mix things up a bit …
Let’s start with my least favorite; sweet potato casserole. Yes, good ole sweet potato casserole – chucks of undercooked sweet potatoes covered with overcooked marshmallows. Well, I guess if I put it that way, it really doesn’t sound good does it? Don’t despair; we can still find away to utilize the sweet, starchy goodness that is the sweet potato. Instead of making a sweet potato casserole with sticky marshmallows, I recommend mashed sweet potatoes – just as sweet but with a more consistent texture.
You will need:
3 or 4 sweet potatoes (about 2 pounds worth)
2/3 cup of heavy cream
3 tablespoons of cinnamon
3 tablespoons of molasses
Brown Sugar
Bake the sweet potatoes for about 1 hour and 15 minutes in a 350 degree oven. Once the potatoes begin to leak syrup, remove them from the oven and allow them to cool. If you have a ricer, cut the potatoes in half and “rice” them into a bowl, removing the skin from the ricer between uses. If you don’t have a ricer, get one, or remove the skin from the potatoes, dice them up, and put them in a bowl. Add the cream, cinnamon, and molasses. Using an electric hand mixer, beat the mixture on high until it is smooth and creamy. Taste and add salt and / or brown sugar if needed. If it appears a little dry, you can add more liquid (cream or bourbon). It is best to serve it warm. If you must have a marshmallow topping, you can simply put some marshmallows on top and use a kitchen torch or the broiler to toast it.
One of the all time favorites for most is the green bean casserole. I must admit, I am a fan, but who needs all that fried onion on a holiday? I have an idea that will really mix things up. With just a few ingredient substitutions, we will take green been casserole to the next level.
You will need:
3 tablespoons of unsalted butter, divided
2 tablespoons of flour
1 teaspoon of salt
1 teaspoon of sugar
¼ cup of diced onions
1 cup sour cream
3 (15 oz) cans of French style green beans, drained
2 cups grated cheddar cheese
1 cup cracker crumbs
Preheat your oven to 350.
Combine 2 tablespoons butter and flour in a large sauce pan. Cook gently over medium heat until a blond roux has formed (about 3 minutes). Stir in the salt, sugar, onions. Cook until the onions are translucent, about 5 minutes. Add the sour cream and green beans and stir to combine. Place the mixture in a shallow casserole dish.
Melt the remaining tablespoon of butter. In a small bowl, toss together the cracker crumbs and the butter (this will help deliver the golden brown color when cooked). Top the bean mixture with the cheese followed by the cracker crumbs.
Bake for 30 minutes or until the cheese begins to bubble.
If you want to be adventurous, you can try animal crackers or Ritz crackers. If you want to be really adventurous, replace the green beans with asparagus. Have a little fun with it!
Let’s think outside the dish. Why does a casserole always have to contain vegetables? Why not get the starch from pasta? Good question. Let’s try to turn my crawfish pasta into a casserole. Okay, so if you don’t know what a crawfish is, or worse still, you are afraid of them, you can use shrimp instead.
You will need:
1 pound of linguine or Fettuccine
2 tablespoons of olive oil
6 tablespoons of unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons of your favorite non-salt seasoning
½ teaspoon of salt
¼ teaspoon of cayenne
¼ cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound of crawfish tails (I use leftovers from crawfish boils) or peeled medium shrimp
½ cup chopped green onions
½ cup chopped parsley
1 cup grated Parmesan cheese
Preheat your broiler.
Cook the pasta in a large pot of a large quantity of heavily salted boiling liquid for about 8 minutes (al dente). For the liquid, I like to use chicken stock or white wine. You can use water, but it brings no flavors to the party. Any combination of the three will do. Drain the pasta, but reserve about ¼ cup of the liquid. Return the pasta to the pot and toss with the olive oil and reserved liquid. Cover and set aside.
In a large sauté pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, your favorite non-salt seasoning, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream and lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. If you are using shrimp, cook until the shrimp are cooked through, about 3 minutes. Add the green onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute.
Transfer the mixture to a large casserole dish and top with the cheese. Put the mixture under the broiler until the cheese forms a nice crust.
Okay, so that might be a little bit of a stretch, but hey, it’s in a casserole dish. Maybe you’re not ready to call seafood pasta a casserole. What about good ole mac and cheese? After all, who doesn’t like baked macaroni and cheese? And if you bake it in a casserole dish – there you have it. Okay, maybe it’s another stretch, but it works for me. How can you jazz up baked macaroni and cheese? Glad you asked (you did ask didn’t you?).
You will need:
1 pound of fettuccine pasta
2 ¼ cups grated Asiago cheese, divided
2 (8 oz) containers crème fraiche (or make your own – another blog)
1 cup grated Parmesan
1 ½ tablespoons fresh chopped thyme leaves
½ teaspoon salt
½ teaspoon cracked black pepper
Preheat the oven to 375.
Bring a large pot of heavily salted liquid to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
In a large bowl combine 2 cups Asiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered casserole dish and sprinkle with the remaining 1/4 cup Asiago cheese. Bake until golden on top, about 25 minutes. Let it sit for at least 5 minutes and serve.
Hopefully, I have inspired you to look at casseroles from a different angle. Next time you think “casserole,” think, “how can I add my own flair?”
Wednesday, December 30, 2009
Wednesday, December 23, 2009
It's the Most Wonderful Time of the Year - Part 3: Ham
When you think of the holiday season, what is the second protein that you think of? Okay, so I might be the only person who thinks in terms of proteins so I’ll give you the answer: Ham.
When it comes to ham, there are three ways to go: cheap, easy, or right. If you know me or have read more than just this post you’ll most likely know which of the three is the method of choice.
The easiest way to serve your holiday ham is to order a precooked, precut, ready-to-serve ham from a commercial vender such as Logan Farms. The only problem with this method is much like buying anything else already prepared and ready for you: with conveniences come sacrifices and a lot of the flavor and versatility of the ham is lost.
The cheap way, which requires a bit more work (yet is still quite easy), is to purchase a manufactured heat-and-serve ham from your local supermarket. Even though this is the most cost effective method it will taste exactly like the ham that one would buy at their local deli. These hams are great for sandwiches, soups, and even stocks but I would steer clear of them for a stand-alone protein or as the major player in a meal.
So you might be saying at this point; “Okay Knower of Deliciousness, what is the right way?” well the right way would be to purchase a good quality “city” or “country” ham and properly prepare it. Sure, it may cost more and it may even be more work but in the end you will have a ham that Logan Farms would be jealous of. Your family, and their stomachs, will thank you for all the hard work you’ve put into it.
A “city” ham is a ham that has been soaked in or injected with brine and then boiled or lightly smoked. Always look for hams that have a bone in them. After all, when was the last time you saw a boneless pig walking around? When it comes to city hams the general rule of thumb is that the less “manufacturing” the better.
The USDA regulates how hams are labeled which is very beneficial. If after the curing, smoking, and cooking process the ham weighs more than before it must be labeled with the amount of water that was absorbed. With a higher water-weight come more difficult heating times and a different texture than should be expected.
Some of the different labels are:
“Ham and water product” contains more than 15% added water. Stay away from these.
“Ham – water added” contains 12 – 15% added water. If you have no other choice, this one is okay.
“Ham with natural juices” contains 7 – 8% added water.
To sum it all up a good quality “city” ham will have a bone in it, will have minimal fabrication (it will look like it came off of an animal), and will have as little water content as possible (remember, look for the one labeled that it has natural juices).
Now to prepare the city ham, you’ll need:
A ham, of course (remember to follow the guidelines discussed earlier)
About ¼ cup of honey
About 2 cups of brown sugar
2 cups of crushed graham crackers or ginger snap cookies
Preheat the oven to 250 F– remember to add about 20 minutes of preheat time after the oven beeps.
Rinse the ham and place it flat side down in a roasting pan. Tent the ham with heavy-duty foil (shiny side out) and cook for 3 to 4 hours or until the internal temperature reaches 130 F. (most stores that sell kitchenware will have very inexpensive meat thermometers – I would recommend picking one up before cooking any meat yourself)
At this point you can remove any skin or fat if you want a leaner ham. After that, increase the oven to 350 F.
Pat the ham dry with some paper towels. Brush on the honey and then sprinkle the brown sugar over it. Using a food grade spray bottle spray a light coating of water, apple juice, pineapple juice, or bourbon depending on your tastes. Finally, lightly pack the crumbled graham crackers or ginger snap cookies onto the ham.
Roast uncovered until the internal temperature hits 140 F (this should take about an hour). Let it rest for ½ hour before carving.
The second ham that we will discuss, called a “country” ham, is a ham that has been dry-cured and then smoked and aged for added flavor. They contain no added water. The country hams tend to be much saltier than the city hams. Personally, I like the salty ham over the sweet ham so I usually recommend them but they do cost more and require a bit more work.
For the country ham, you will need:
A dry cured country ham
1 liter of your favorite soda (I really like Cherry Dr. Pepper for the flavor it adds, but any kind will do)
First, wash the ham thoroughly making sure to scrub off any of the mold that may be on the surface (while the mold is harmless, washing it off gives it a better presentation on the table). Place the ham in a clean ice chest filled with clean water. Change the water twice a day for two days. Be sure to flip the ham each time you change the water. The longer you let it soak, the less salty the ham will be.
Preheat the oven to 400 – remember the preheat rule! (Always allow for an additional 20 minutes of preheating even after your oven beeps)
Place the ham in a large roasting pan and pour in the soda. Tent with your heavy-duty foil and allow it to roast for 30 minutes. After that, reduce the heat to 325 and roast for another hour and a half. Finally, flip the ham over and roast, still covered, until the ham reaches an internal temperature of 140. The entire roasting process should take approximately 20 minutes per pound of ham. Let it rest for ½ an hour before carving. No matter how long you soak it this will be a very salty ham, so be careful and slice very thin.
There you have it – recipes for either a sweet city ham or a salty country ham. No matter which you choose, you’ll be guaranteed a great centerpiece for a meal.
When it comes to ham, there are three ways to go: cheap, easy, or right. If you know me or have read more than just this post you’ll most likely know which of the three is the method of choice.
The easiest way to serve your holiday ham is to order a precooked, precut, ready-to-serve ham from a commercial vender such as Logan Farms. The only problem with this method is much like buying anything else already prepared and ready for you: with conveniences come sacrifices and a lot of the flavor and versatility of the ham is lost.
The cheap way, which requires a bit more work (yet is still quite easy), is to purchase a manufactured heat-and-serve ham from your local supermarket. Even though this is the most cost effective method it will taste exactly like the ham that one would buy at their local deli. These hams are great for sandwiches, soups, and even stocks but I would steer clear of them for a stand-alone protein or as the major player in a meal.
So you might be saying at this point; “Okay Knower of Deliciousness, what is the right way?” well the right way would be to purchase a good quality “city” or “country” ham and properly prepare it. Sure, it may cost more and it may even be more work but in the end you will have a ham that Logan Farms would be jealous of. Your family, and their stomachs, will thank you for all the hard work you’ve put into it.
A “city” ham is a ham that has been soaked in or injected with brine and then boiled or lightly smoked. Always look for hams that have a bone in them. After all, when was the last time you saw a boneless pig walking around? When it comes to city hams the general rule of thumb is that the less “manufacturing” the better.
The USDA regulates how hams are labeled which is very beneficial. If after the curing, smoking, and cooking process the ham weighs more than before it must be labeled with the amount of water that was absorbed. With a higher water-weight come more difficult heating times and a different texture than should be expected.
Some of the different labels are:
“Ham and water product” contains more than 15% added water. Stay away from these.
“Ham – water added” contains 12 – 15% added water. If you have no other choice, this one is okay.
“Ham with natural juices” contains 7 – 8% added water.
To sum it all up a good quality “city” ham will have a bone in it, will have minimal fabrication (it will look like it came off of an animal), and will have as little water content as possible (remember, look for the one labeled that it has natural juices).
Now to prepare the city ham, you’ll need:
A ham, of course (remember to follow the guidelines discussed earlier)
About ¼ cup of honey
About 2 cups of brown sugar
2 cups of crushed graham crackers or ginger snap cookies
Preheat the oven to 250 F– remember to add about 20 minutes of preheat time after the oven beeps.
Rinse the ham and place it flat side down in a roasting pan. Tent the ham with heavy-duty foil (shiny side out) and cook for 3 to 4 hours or until the internal temperature reaches 130 F. (most stores that sell kitchenware will have very inexpensive meat thermometers – I would recommend picking one up before cooking any meat yourself)
At this point you can remove any skin or fat if you want a leaner ham. After that, increase the oven to 350 F.
Pat the ham dry with some paper towels. Brush on the honey and then sprinkle the brown sugar over it. Using a food grade spray bottle spray a light coating of water, apple juice, pineapple juice, or bourbon depending on your tastes. Finally, lightly pack the crumbled graham crackers or ginger snap cookies onto the ham.
Roast uncovered until the internal temperature hits 140 F (this should take about an hour). Let it rest for ½ hour before carving.
The second ham that we will discuss, called a “country” ham, is a ham that has been dry-cured and then smoked and aged for added flavor. They contain no added water. The country hams tend to be much saltier than the city hams. Personally, I like the salty ham over the sweet ham so I usually recommend them but they do cost more and require a bit more work.
For the country ham, you will need:
A dry cured country ham
1 liter of your favorite soda (I really like Cherry Dr. Pepper for the flavor it adds, but any kind will do)
First, wash the ham thoroughly making sure to scrub off any of the mold that may be on the surface (while the mold is harmless, washing it off gives it a better presentation on the table). Place the ham in a clean ice chest filled with clean water. Change the water twice a day for two days. Be sure to flip the ham each time you change the water. The longer you let it soak, the less salty the ham will be.
Preheat the oven to 400 – remember the preheat rule! (Always allow for an additional 20 minutes of preheating even after your oven beeps)
Place the ham in a large roasting pan and pour in the soda. Tent with your heavy-duty foil and allow it to roast for 30 minutes. After that, reduce the heat to 325 and roast for another hour and a half. Finally, flip the ham over and roast, still covered, until the ham reaches an internal temperature of 140. The entire roasting process should take approximately 20 minutes per pound of ham. Let it rest for ½ an hour before carving. No matter how long you soak it this will be a very salty ham, so be careful and slice very thin.
There you have it – recipes for either a sweet city ham or a salty country ham. No matter which you choose, you’ll be guaranteed a great centerpiece for a meal.
Tuesday, December 15, 2009
It's the Most Wonderful Time of the Year - Part 2: The Stuffing
Last week, we talked about turkey. This week, the subject is stuffing. Or is it dressing?
Purist may say that stuffing is cooked and/or served in the cavity of the turkey whereas dressing is cooked separate and served along side the turkey. In my humble opinion, I really don’t care. First off, I do not recommend cooking the turkey with stuffing in the cavity for two reasons; the first reason being that it will increase the cooking time, potentially further drying the turkey out. The seconded reason should be evident from my last blog – you can’t fry a turkey with stuffing in the cavity. Now, if you want to cook the stuffing (or dressing) separate and then put it in the cavity once the turkey is done, I have no problem with that; although, it does seem pointless to me.
Anyway, with that debate put to bed, the next debate rages on – cornbread dressing or rice dressing. That, my friend, is up to you. When it’s up to me, it’s hands down cornbread! I have nothing against rice dressing or stuffing or dirty rice or whatever you want to call it, but I really love the cornbread.
So, here is my cornbread dressing (or stuffing) recipe:
-2 eight oz packages of Jiffy Cornbread mix (Yes, it must be Jiffy unless you want to make a sweet cornbread from scratch. You are better off saving time, money, and texture getting Jiffy)
-1 pound of Jimmy Dean sausage (It doesn’t have to be Jimmy Dean, any ground pork sausage will do, but I like the flavor profile in the JD)
-1 tablespoon of fat (butter, olive oil, vegetable oil, or my favorite, bacon grease)
-¾ cup onions, chopped
-3 stalks of celery, chopped
-1 teaspoon thyme
-2 teaspoons sage
-1 teaspoon garlic powder
-1 teaspoon kosher salt
-1 teaspoon black pepper (freshly ground, of course)
-16 ounces of turkey broth (if you cannot find or make turkey broth, turkey stock or chicken broth will do)
The day before, make the cornbread according to the directions and let is sit out overnight (after you bake it, of course).
Preheat the oven to 350F – remember to add 20 minutes of preheat time after the oven thinks it is preheated.
Heat the fat in a large, deep skillet over medium high heat. Once the fat is hot, (not smoking) brown the sausage. When the sausage is browned, use a slotted spoon or mesh spoon to removed it from the pan and set it aside – do not drain.
Saute the onion and celery in the sausage renderings (aka pork fat) until the onions are translucent and the celery is soft, about 5 minutes.
In a large bowl, crumble the cornbread and mix in the sausage, onions and celery, sage, garlic powder, salt, and pepper. Slowly add about half of the turkey broth and toss to coat.
Transfer the mixture to a casserole dish or roasting pan and bake at 350F for 15 minutes.
Slowly pour the remaining broth on the dressing and bake for 15 more minutes.
Enjoy!
Purist may say that stuffing is cooked and/or served in the cavity of the turkey whereas dressing is cooked separate and served along side the turkey. In my humble opinion, I really don’t care. First off, I do not recommend cooking the turkey with stuffing in the cavity for two reasons; the first reason being that it will increase the cooking time, potentially further drying the turkey out. The seconded reason should be evident from my last blog – you can’t fry a turkey with stuffing in the cavity. Now, if you want to cook the stuffing (or dressing) separate and then put it in the cavity once the turkey is done, I have no problem with that; although, it does seem pointless to me.
Anyway, with that debate put to bed, the next debate rages on – cornbread dressing or rice dressing. That, my friend, is up to you. When it’s up to me, it’s hands down cornbread! I have nothing against rice dressing or stuffing or dirty rice or whatever you want to call it, but I really love the cornbread.
So, here is my cornbread dressing (or stuffing) recipe:
-2 eight oz packages of Jiffy Cornbread mix (Yes, it must be Jiffy unless you want to make a sweet cornbread from scratch. You are better off saving time, money, and texture getting Jiffy)
-1 pound of Jimmy Dean sausage (It doesn’t have to be Jimmy Dean, any ground pork sausage will do, but I like the flavor profile in the JD)
-1 tablespoon of fat (butter, olive oil, vegetable oil, or my favorite, bacon grease)
-¾ cup onions, chopped
-3 stalks of celery, chopped
-1 teaspoon thyme
-2 teaspoons sage
-1 teaspoon garlic powder
-1 teaspoon kosher salt
-1 teaspoon black pepper (freshly ground, of course)
-16 ounces of turkey broth (if you cannot find or make turkey broth, turkey stock or chicken broth will do)
The day before, make the cornbread according to the directions and let is sit out overnight (after you bake it, of course).
Preheat the oven to 350F – remember to add 20 minutes of preheat time after the oven thinks it is preheated.
Heat the fat in a large, deep skillet over medium high heat. Once the fat is hot, (not smoking) brown the sausage. When the sausage is browned, use a slotted spoon or mesh spoon to removed it from the pan and set it aside – do not drain.
Saute the onion and celery in the sausage renderings (aka pork fat) until the onions are translucent and the celery is soft, about 5 minutes.
In a large bowl, crumble the cornbread and mix in the sausage, onions and celery, sage, garlic powder, salt, and pepper. Slowly add about half of the turkey broth and toss to coat.
Transfer the mixture to a casserole dish or roasting pan and bake at 350F for 15 minutes.
Slowly pour the remaining broth on the dressing and bake for 15 more minutes.
Enjoy!
Monday, December 7, 2009
It's the Most Wonderful Time of the Year - Part 1: The Bird
Well, it’s the most wonderful time of the year. I love the holy trinity - Thanksgiving, Christmas, and New Years that is. Why? It’s quite simple and should be transparent. Thanksgiving has become all about the Thanksgiving meal. Christmas time brings out the foodie in all of us. New Years gives us an excuse to indulge our inner food demons; after all, the diet starts tomorrow.
So what is it about this time of year that gets the kitchen going? Is it primal? Maybe it’s that primal instinct to fatten up one last time before the cold of winter makes food scarce. Perhaps the free market is to blame. It should be no surprise that there is profit to be made by commercializing the food-holiday connection to this extent. Let’s not let grandma off the hook either - the only thing bigger than food during the holiday season is family (made bigger by the food). What does grandma do with all of these people crowded in her living room? Feed them – that’s what grandmas’ do.
Whatever the reason is, I for one intend to take full advantage, and so should you. After all, why are you even looking at this pitiful blog if not for our shared passion for all things edible? So, for this holiday season, I will give you some insight, tips, tricks, and ideas on how to make it through this festive time with happy bellies and the best smelling house you have ever had.
Thanksgiving, what’s for dinner? I like to stick with the traditional (traditional as in grandma, not Pilgrim). You cannot have Thanksgiving without turkey. And therein lies problem number one. What is the best way to prepare a turkey? Well, that depends. How many people do you need to feed? How much time do you have? How much money are you willing to spend? How comfortable are you in the kitchen? Sure, roasted turkeys are great, but who has the time? Smoked turkeys are even better, but again, the smoking process is time consuming. For me, it doesn’t get any quicker, juicer, tastier, or easier than a fried turkey. Don’t write me off yet – I’m not talking Kentucky fried. Don’t think chicken, think French fry - crunchy on the outside, soft and moist on the inside. Not only does deep frying produce a tender, flavorful, juicy bird, but it does this in a fraction of the time of roasting or smoking. So how does one fry a turkey? With caution, of course. But seriously, I will let you in on the secrets of frying a turkey as long as you follow my 2 simple rules. Rule #1 – NEVER, EVER, attempt to fry a turkey that has not be completely thawed. In addition to being completely thawed, it must also be completely dry, on the outside as well as in the central cavity. Rule #2 – NEVER, EVER, attempt to add or remove the turkey from the oil with the flame on. Always cut the flame prior to adding or removing the turkey. If you are unwilling or unable to follow these rules, please roast or smoke your turkey. If, however, you agree to the 2 rules, read on.
Step #1 – The Bird. Regardless of the cooking method, I always look for a “fresh” turkey. Turkeys labeled “fresh” are not frozen; however, they may have been frozen in the past, so check the label carefully. If you opt to buy a frozen turkey, allow for ample defrost time (about 1 day for every 5 pounds). Defrosting should only be done in the refrigerator (below 40 F). If you are under a time crunch, the turkey can be defrosted submerged in COLD water (30 min for every pound), but you must change out the water every 30 minutes. As you can see, save yourself time and effort by buying a fresh (unfrozen) turkey.
Size matters. I will not buy a turkey over 16 pounds regardless of the cooking method. My favorite size is 12 pounds. As a general rule, figure 1 pound per person. If you need to feed 20 people, I’d get two 12 pound turkeys. Using smaller birds, although not as presentable as one large bird, does give a better overall quality meal – that, however, is another blog. So, we have a fresh 12 pound turkey (or turkeys). What’s next?
Step #2 – The Cooking Apparatus. In order to correctly (and safely) fry the turkey, you will first need the proper equipment. The proper equipment includes the following: a stainless steel stock pot (26 – 32 quarts) with vented lid, a propane burner, a propane tank (full of course), a 12” thermometer (up to 500 F), a perforated poultry rack or steam basket, and a retrieval hook. Luckily, you can get everything, minus the propane tank, as a set; just Google "turkey frying kits." Alternatively, you can purchase an electric turkey frying kit. I don’t mind those at all. As a matter of fact, they tend to be safer and a little more fool proof due to the electronic temperature control; however, I strongly recommend not using this type of fryer in the house. Please, fry your turkey (propane or electric) outside, in a wide open space (not in the garage or under an overhang). I still like the propane setup because I can use it to boil, not just fry (of course I’m not talking about boiling turkeys).
Step #3 – The Oil. I like to use peanut oil. It has a high smoke point and I love the flavor. I know that there are people out there with allergies to peanuts. You should always be aware of this. In most cases, the protein in the peanut that most people are allergic to does not make it into the oil itself; however, we are talking about a potential life threatening situation here. If you don’t know for sure if everyone is okay with peanut oil, use something else. What else is there? A lower cost alternative to peanut oil is the peanut oil / soy blend - again, not so good for peanut and soy allergies. I have used cotton seed oil in the past. I don’t like it simply because you cannot reuse it. Canola oil works okay; however, it does not have the same flavor as the peanut oil, and you really have to watch the temperature. Never use olive oil or vegetable oil – the smoke points are just too low. Use peanut oil if you can; otherwise, try cottonseed, safflower, or sunflower oils.
How much oil do you need? This part is very important. Fortunately, if you get a turkey frying kit, the instructions will let you know how much oil you need. Also, there will be a max fill line on the pot. If you didn’t buy a kit, don’t have instructions, or don’t have a max fill line, you are going to have to do a little homework. First, take your fully thawed turkey and put it in the pot. Next, add water to the pot until it is about ¾ full (the turkey should be fully submerged). Now, remove the turkey and measure the water (remember to clean and completely dry the turkey and pot). That is how much oil you will need. If you want to avoid this homework, get a kit and defer to the manufacturers instructions.
Step #4 – Bird Prep. Technically, all you need to do is thaw and dry the bird, but then why go through all this trouble and not season it? After the turkey has been thawed, pat it dry both inside the central cavity and the outside skin. I like to inject mine with a cooked Cajun marinade. Again, you can Google "injectable marinades." You don’t have to inject it, but why wouldn’t you? Next, to add some crisp and flavor to the skin, rub it liberally with a seasoning rub – use your favorite. Allow the turkey to come to room temperature before frying.
Step #5 – Time to Fry. Setup your cooking rig in a wide open outdoor space. Please have a kitchen fire extinguisher at hand. Heat you oil until it reaches between 375 and 400 F. While the oil is heating, place the turkey on the rack or in the basket. When the oil reaches between 375 and 400 F, turn off the flame. That’s right, shut off the flame completely. SLOWLY lower the turkey into the oil. It will pop, hiss, and steam, so make sure you have hand and arm protection (oven mitt, long sleeves). Once the turkey is in the pot and fully submerged, put the lid back on and relight the burner.
Maintain a temperature of 350 F. You should fry the turkey for 3 ½ minutes per pound. That’s right; a 12 pound bird will take 42 minutes. What I do is put a probe thermometer in the breast and wait until it hits 160 F. After 3.5 minutes per pound or 160 F in the breast, turn off the flame again. That’s right, shut off the flame completely. SLOWLY remove the turkey from the oil.
Step #6 – Eat. Let the turkey rest for 10 to 30 minutes after cooking, covered loosely with aluminum foil. Carve and eat. (Carving is yet another blog)
Up next … you can’t have turkey without stuffing. Or can you?
So what is it about this time of year that gets the kitchen going? Is it primal? Maybe it’s that primal instinct to fatten up one last time before the cold of winter makes food scarce. Perhaps the free market is to blame. It should be no surprise that there is profit to be made by commercializing the food-holiday connection to this extent. Let’s not let grandma off the hook either - the only thing bigger than food during the holiday season is family (made bigger by the food). What does grandma do with all of these people crowded in her living room? Feed them – that’s what grandmas’ do.
Whatever the reason is, I for one intend to take full advantage, and so should you. After all, why are you even looking at this pitiful blog if not for our shared passion for all things edible? So, for this holiday season, I will give you some insight, tips, tricks, and ideas on how to make it through this festive time with happy bellies and the best smelling house you have ever had.
Thanksgiving, what’s for dinner? I like to stick with the traditional (traditional as in grandma, not Pilgrim). You cannot have Thanksgiving without turkey. And therein lies problem number one. What is the best way to prepare a turkey? Well, that depends. How many people do you need to feed? How much time do you have? How much money are you willing to spend? How comfortable are you in the kitchen? Sure, roasted turkeys are great, but who has the time? Smoked turkeys are even better, but again, the smoking process is time consuming. For me, it doesn’t get any quicker, juicer, tastier, or easier than a fried turkey. Don’t write me off yet – I’m not talking Kentucky fried. Don’t think chicken, think French fry - crunchy on the outside, soft and moist on the inside. Not only does deep frying produce a tender, flavorful, juicy bird, but it does this in a fraction of the time of roasting or smoking. So how does one fry a turkey? With caution, of course. But seriously, I will let you in on the secrets of frying a turkey as long as you follow my 2 simple rules. Rule #1 – NEVER, EVER, attempt to fry a turkey that has not be completely thawed. In addition to being completely thawed, it must also be completely dry, on the outside as well as in the central cavity. Rule #2 – NEVER, EVER, attempt to add or remove the turkey from the oil with the flame on. Always cut the flame prior to adding or removing the turkey. If you are unwilling or unable to follow these rules, please roast or smoke your turkey. If, however, you agree to the 2 rules, read on.
Step #1 – The Bird. Regardless of the cooking method, I always look for a “fresh” turkey. Turkeys labeled “fresh” are not frozen; however, they may have been frozen in the past, so check the label carefully. If you opt to buy a frozen turkey, allow for ample defrost time (about 1 day for every 5 pounds). Defrosting should only be done in the refrigerator (below 40 F). If you are under a time crunch, the turkey can be defrosted submerged in COLD water (30 min for every pound), but you must change out the water every 30 minutes. As you can see, save yourself time and effort by buying a fresh (unfrozen) turkey.
Size matters. I will not buy a turkey over 16 pounds regardless of the cooking method. My favorite size is 12 pounds. As a general rule, figure 1 pound per person. If you need to feed 20 people, I’d get two 12 pound turkeys. Using smaller birds, although not as presentable as one large bird, does give a better overall quality meal – that, however, is another blog. So, we have a fresh 12 pound turkey (or turkeys). What’s next?
Step #2 – The Cooking Apparatus. In order to correctly (and safely) fry the turkey, you will first need the proper equipment. The proper equipment includes the following: a stainless steel stock pot (26 – 32 quarts) with vented lid, a propane burner, a propane tank (full of course), a 12” thermometer (up to 500 F), a perforated poultry rack or steam basket, and a retrieval hook. Luckily, you can get everything, minus the propane tank, as a set; just Google "turkey frying kits." Alternatively, you can purchase an electric turkey frying kit. I don’t mind those at all. As a matter of fact, they tend to be safer and a little more fool proof due to the electronic temperature control; however, I strongly recommend not using this type of fryer in the house. Please, fry your turkey (propane or electric) outside, in a wide open space (not in the garage or under an overhang). I still like the propane setup because I can use it to boil, not just fry (of course I’m not talking about boiling turkeys).
Step #3 – The Oil. I like to use peanut oil. It has a high smoke point and I love the flavor. I know that there are people out there with allergies to peanuts. You should always be aware of this. In most cases, the protein in the peanut that most people are allergic to does not make it into the oil itself; however, we are talking about a potential life threatening situation here. If you don’t know for sure if everyone is okay with peanut oil, use something else. What else is there? A lower cost alternative to peanut oil is the peanut oil / soy blend - again, not so good for peanut and soy allergies. I have used cotton seed oil in the past. I don’t like it simply because you cannot reuse it. Canola oil works okay; however, it does not have the same flavor as the peanut oil, and you really have to watch the temperature. Never use olive oil or vegetable oil – the smoke points are just too low. Use peanut oil if you can; otherwise, try cottonseed, safflower, or sunflower oils.
How much oil do you need? This part is very important. Fortunately, if you get a turkey frying kit, the instructions will let you know how much oil you need. Also, there will be a max fill line on the pot. If you didn’t buy a kit, don’t have instructions, or don’t have a max fill line, you are going to have to do a little homework. First, take your fully thawed turkey and put it in the pot. Next, add water to the pot until it is about ¾ full (the turkey should be fully submerged). Now, remove the turkey and measure the water (remember to clean and completely dry the turkey and pot). That is how much oil you will need. If you want to avoid this homework, get a kit and defer to the manufacturers instructions.
Step #4 – Bird Prep. Technically, all you need to do is thaw and dry the bird, but then why go through all this trouble and not season it? After the turkey has been thawed, pat it dry both inside the central cavity and the outside skin. I like to inject mine with a cooked Cajun marinade. Again, you can Google "injectable marinades." You don’t have to inject it, but why wouldn’t you? Next, to add some crisp and flavor to the skin, rub it liberally with a seasoning rub – use your favorite. Allow the turkey to come to room temperature before frying.
Step #5 – Time to Fry. Setup your cooking rig in a wide open outdoor space. Please have a kitchen fire extinguisher at hand. Heat you oil until it reaches between 375 and 400 F. While the oil is heating, place the turkey on the rack or in the basket. When the oil reaches between 375 and 400 F, turn off the flame. That’s right, shut off the flame completely. SLOWLY lower the turkey into the oil. It will pop, hiss, and steam, so make sure you have hand and arm protection (oven mitt, long sleeves). Once the turkey is in the pot and fully submerged, put the lid back on and relight the burner.
Maintain a temperature of 350 F. You should fry the turkey for 3 ½ minutes per pound. That’s right; a 12 pound bird will take 42 minutes. What I do is put a probe thermometer in the breast and wait until it hits 160 F. After 3.5 minutes per pound or 160 F in the breast, turn off the flame again. That’s right, shut off the flame completely. SLOWLY remove the turkey from the oil.
Step #6 – Eat. Let the turkey rest for 10 to 30 minutes after cooking, covered loosely with aluminum foil. Carve and eat. (Carving is yet another blog)
Up next … you can’t have turkey without stuffing. Or can you?
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