White Chocolate Coconut Cake

Remember the Dacquoise I posted in December? In it, I mentioned a pastry chef from the Atlanta Hilton and Towers?  Well, the cake I can still see (and taste) was done by the same guy and was sold in the coffee shop next door to the restaurant I managed.  It was a triple layer cake with a delicious white meringue icing and covered in fluffy white coconut.
Many years ago, I adapted a few recipes to create something similar using white chocolate layers.  If ever you are looking for an honest to goodness old time favorite you need to hunt down Junior League Cookbooks.  I have a few, California Fresh (Jr League of Oakland-East Bay), Connecticut a la Carte (Jr League of Hartford) , and Celebrations of the Bayou (Jr League of Monroe,LA).  Low and behold, I found a White Chocolate Layer Cake recipe that is already written for 3 layers in my Monroe book.  I made a few adjustments such as doubling the white chocolate and increasing the cake flour to make up for the extra moisture.  I omitted the pecans because I want a strictly white cake, white icing and white coconut.
For the white chocolate layers.  Using a cooking spray or Crisco, grease (3) 9" pans.  Measure 1 Cup Buttermilk into a measuring cup and add 1 tsp Baking Soda.  Place 8 oz White Chocolate in a bowl and place it in a pot of simmering water.  Once it melts, stir and remove from the pot of water.  Let cool slightly.  Measure out 2 3/4 Cups Cake Flour.  Preheat oven to 350.  Cream together 2 Sticks Butter with 2 Cup Sugar.  Separate 4 Eggs, the Yolks go in the butter mixture and the Whites go into a clean dry bowl for beating. Add 1 tsp Vanilla to the batter.  Continue to cream until it's combined.  To the batter add, 1/4 flour, 1/3 chocolate, and 1/3 buttermilk, begining and ending with flour, until it's all in the batter.

Whip Egg Whites until they are stiff.  Fold the whites into the batter, 1/3 at a time.   Divide the batter placing 1/3 in each pan.  Spread the batter until it touches the sides and is flat.  Bake in the oven for 25-30 minutes or until the cake pulls away from the sides of the pan.  Let cool for 15 minutes then loosen the sides and remove from the pan.   Let cool entirely before you assemble the cake.

For the icing, I use a Gale Gand recipe.  It is really fun to make and even more fun to spread.  I made 1 1/2 times the recipe.  This is cooked in a double boiler.  You can make one by using a bowl that fits snuggly into a pot.  Fill pot 1/2 way with water and boil over medium high heat.  To the bowl add 3 Egg Whites, 9 Tbl Cold Water, 2 1/4 Cups Sugar, and 3/4 tsp Cream of Tartar.  Place bowl over the pot of water and reduce to either medium or medium low and using a hand mixer, whip the mixture until stiff peaks.  This will take about 10-15 minutes.  Remove from the heat and mix every few minutes.  Once the mixture begins to cool, add 1 Tsp Vanilla.  Continue to beat every few minutes until it is cool.  This will take an additional 15-20 minutes.  Using a spatula, ice the cake by first icing each layer, then the top, then the sides.  The volume of icing should allow you to generously spread the icing without getting crumbs all over it.  (NOTE: I used all the of the icing) Add Coconut to the sides and top while the icing is still sticky.  Enjoy with your family!!

Applewood Bacon Wrapped Shrimp with an Asian Glaze

We were invited to a Super Bowl party and I offered to bring an appetizer.  I went back and forth on many ideas but settled on making something new to post on my blog.  I decided, since I have been craving this and dying to make it for the first time, that I would make up a recipe for Bacon Wrapped Shrimp.
To make the glaze add to a bowl, 8 oz Honey, 1/4 Cup Stone Ground Mustard, 2 Tbl Soy Sauce, 3 Tbl Apple Cider Vinegar, 1 Tbl Rice Vinegar, 1 tsp Freshly Grated Ginger, and S&P to taste.  While stirring with a wire whip, drizzle in 2 tsp Sesame Oil.
I am not sure how many people will be there but the host is roasting an whole pig.  I plan to buy 4-5 pounds Jumbo Shrimp head on.   Peel and clean shrimp, keeping the tail on for handling and cleaning out the top vein.  Place these on a paper towel lined sheet pan.  I bought U-10 Shrimp at the Mandeville Seafood Market and got 56 (5 lbs cost $35 which is a very good price).  You have to do the math on the bacon, too.  Each strip nets 4 pieces.  Buy the bacon by the slice not the weight so you have enough, so in this case, 15 slices.
To assemble, cut Applewood Smoked Bacon in 2 directions, in half down the middle and then in half crosswise.  This provides nice sized strips to work with and won't over power the shrimp flavor.  Pat dry the shrimp and toss it in 1/4 Cup Melted Butter.  Wrap each shrimp with a strip of bacon and secure with a toothpick. Place on a foil lined sheet pan without stacking the shrimp.  Baste with glaze.
Preheat oven to 425.  Place in the oven and cook until the shrimp is pink and curls, about 7 minutes.  (When entertaining, you can do this an hour in advance and finish once guests arrive.)  Switch from oven to broiler.  Turn the shrimp over and baste again.  When ready, broil shrimp for 3 minutes in the broiler turning the shrimp over half way through the cooking process.  If you want, drizzle additional glaze on the shrimp before serving and top with thinly sliced Scallions.  (NOTE: This is very important!  If you plan to add the glaze at the end, set it aside once you make the glaze so it isn't contaminated with the raw shrimp and bacon in the basting process). If you want to spice up this dish, add Red Pepper Flakes to the glaze or sprinkle on the the finished dish.  Wow, the guests really enjoyed this dish!!

Potstickers

If you haven't attempted making your own potstickers, I highly recommend it!  I just served them with Jasmine Rice as well as Soy Sauce and Rice Vinegar for dipping.  This recipe comes from my Martha Stewart Hors D'oeuvres Handbook though I didn't follow it exactly.  I increased the filling recipe (but not to an exact measurement) because her recipe only fills half of he 48 wrappers that come in a pack. For Christmas I received a gadget that is used for folding and crimping the wrapper all in 1 motion.  If you live locally, the gadget came from Simplee Gourmet on Highway 21.  In the past,  I have hand crimped the potstickers and it is very time consuming so this made filling them go much faster.  You cook these in batches so while the first batch cooks, you can continue filling.  Here is the filling recipe doubled already.
First get the prep ready.  To a small bowl, add 1 Tbl Grated Ginger.  To a bowl add, 1 Diced Medium Leek (white and light green parts), 6 Finely Sliced Scallions (white and light green parts) and 2 Medium Carrots cut to a 1/4" dice.  To a bowl, add 5 Finely Chopped Bella Mushrooms.  Place 1 Lb Ground Pork into a bowl that you will use for mixing.  Have Sesame Oil, Five Spice, Soy Sauce, Dry Sherry, and Canola Oil at the ready.

Now you are ready to cook the filling.  Preheat and empty skillet over medium heat.  Add 1 Tbl Sesame Oil.  Add Grated Ginger.  Cook for 15 seconds.  Add the 1/2 tsp Five Spice and the Sliced Mushrooms.  Cook stirring for 1 minute.  Add the Carrots, Leeks, and Scallions.   Add 1 Tbl Sherry.  Stir to combine.  Add 1 Tbl Soy Sauce and S&P to taste (go easy on the salt because soy sauce is salty).  Once the vegetables appear to be softening.  Remove from heat and let cool for 5 minutes.  Add to the bowl with the uncooked pork and stir to combine.

Line a sheet pan with a clean damp dish cloth.  Open the Wonton Wrappers and working 1 at a time brush the outside edge with water. Place 2 tsp of filling in the center of the wrapper and fold in half pleating as you go, pinch the wrapper closed.  Set these on the damp cloth pressing down slightly so the pleat side faces upward.  Once you have enough to cook the first batch, preheat an empty large skillet over medium high heat.  Add 1 1/2 Tbl Canola Oil.  Add the 12-15 potstickers, without stacking but they can be crowded but not touching, and cook until the bottom is crispy, dark golden brown, and releases easily.  Add 1/4 Cup Water and cover to allow steam to finish cooking the potstickers.  This will finish in 4-5 minutes.  Remove from pan and serve at once with Rice Vinegar and Soy Sauce for dipping.  While the 1st batch is cooking, continue filling the 2nd batch.  This should make 48 Potstickers and should be cooked in 3 batches.  For a meal, serve with Jasmine Rice.

Chicken Tetrazzini

I cooked a roasted chicken over the weekend and after we ate a leftover meal, my husband asked if I could make Tetrazzini.  I like it well enough even though I have never made it but thought I would give it a try.  He and my son both loved it and my son was disappointed tonight when it was gone.  I think it was a nice departure from the meals I normally make.  The primary success is that I cooked the pasta until it was just under done.  It must be undercooked before assembling the dish and when it bakes it'll finish cooking. The second key to this dish is not to load it up with cream of mushroom soup for then that's all it tastes like.  Here's my Chicken Tetrazzini recipe.

Preheat oven to 350.  Boil 2 Quarts of water. Once it boils add 1 tsp Salt and 12 Ounces of Twist shaped Pasta.  Cook for approximately 8 minutes.  It should be under done.   Strain and set aside.  While it is cooking, slice very thin, 4 Baby Bella Mushrooms and Mince 1 Large Shallot.  Preheat a small skillet over medium heat and add 1 Tbl Butter.  Once hot, add mushrooms and shallots and cook for 5 minutes until soft.  Deglaze pan with 1/4 Cup Chardonnay.  Remove from the heat.  Dice the breast and the thigh of a roasted chicken and place in a bowl.  It should net approximately 1 1/2 Cups of Diced Chicken.  Add to it, 1 Can Cream of Mushroom Soup, 1/2 Cup Sour Cream, 1 1/4 Cup Grated Cheese such as Cheddar or 4 Cheese Mexican Cheese, 3/4 Cup Peas, 1/4 Cup Water and 1/2 tsp Salt and Freshly Ground Pepper.  Add the cooked pasta and the mushroom mixture.  Stir to combine.
Pick a casserole dish that is small enough that the mixture will come close to the top.  I used my 8 " x 11.5' dish which is 2 Quart.  Butter it well and add mixture.  Top with Fresh Bread Crumbs and dot with 1 Tbl Butter cut into small pieces.  Sprinkle with Paprika.  Place in the oven for 35 minutes or until mixture is bubbly and golden.  Let rest for 5 minutes before serving.

Hazelnut Dacquoise

This dessert stands out as my most favorite anywhere. I never knew what it was at the time, but when I worked in Atlanta, the pastry chef there had a signature dessert of sorts that was sold in the restaurant I managed.  He called it Chocolate Hazelnut Torte.  I would've found out exactly what it was 28 years ago since most chef's I worked around helped me with the gist of how things were made and I gained lots of knowledge in that way...but this Prima Dona pastry chef, no way.  He never smiled and he rarely said a word to me.  He was American, too, which baffled me because most Prima Dona pastry chef's come from Europe.  This guy was trained at the CIA and he was talented.  In the restaurant, the servers brought around a dessert cart to the diners and everyday there was a piece of this dessert left, I ate it.  That was back when I could do that and though those days are long gone, it was fun while they lasted.  This wasn't exactly what he made, I'll have to work on it, but I discovered, his was a dacquoise not a torte.
So this discovery came about when my son checked out a dessert cook book from his school library.  As I looked through it, I was drawn to a picture that sort of reminded me of the layers of that dessert from Atlanta.  I decided to give it a try for Christmas dessert.  I loosely followed several recipes to invent this particular recipe, though a jumping off point, it was very good.  Here's what I did.
Toast 2 Cups Shelled Hazelnuts for 7-8 minutes in a 350 degree preheated oven.  Give the pan a shake while they are toasting.  Once they are fragrant and golden remove them from the oven.  Once they are cool, place them in a dish towel and rub them against themselves to remove the skins.  Reserve 12 nuts for garnish when serving.  Reserve 1/2 Cup for ganache.  Place 1 1/4 Cup Hazelnuts in a food processor and pulse with 2 Tbl Sugar until finely ground.  Add 1 Tbl Corn Starch and pulse until combined.
Cut (2) pieces of Parchment Paper large enough to cover a sheet pan.  Using a pencil and a ruler, draw (2) 8 1/2" circles on each of them.  Place the paper on (2) sheet pans pencil side down.  Place oven racks on upper 1/3 and lower 1/3 of the oven.  Preheat to 250.
Separate 6 Eggs placing the 6 whites in a mixing bowl.  Save the yolks for another use.  Allow the whites to warm to room temperature.  Beat at medium high until frothy.  Add 1/4 tsp Cream of Tartar and 1/4 tsp Salt and beat until soft peaks.  Add 3/4 Cups Sugar, 1 Tbl at a time and beat until stiff and glossy.  Gently fold in Hazelnut Mixture adding small amounts at a time.  Spread 1/4 of the mixture on each of the 4 circles and flatten with an off set spatula.  Do not allow the circles to touch.  Place in the oven and bake for a total of 1 1/2 hours.  Switch positions after 45 minutes.  Turn off oven and allow the oven to cool.  Remove from oven and let cool and additional hour.  Gently remove the circles from the parchment.  Be certain layers are cool.   Place in a 1 gallon storage bag with paper towels in between the layers.  NOTE: I encourage you to get to this point 1 day ahead.
For ganache garnish.  Pulse 1/2 Cup of reserved toasted Hazelnuts in food processor until fine.  Warm 1 Cup Heavy Cream over medium heat until about to bubble around the edges.  Turn off burner and add 6 oz Ghirardelli or Lindt Chocolate Bars and 2 Tbl Frangelico.  As it cools, add ground hazelnuts.   Stir to combine and refrigerate.
For the filling, melt 6 oz of Ghirardelli or Lindt chocolate over low heat.  As soon as it melts, remove from heat.  While it is melting, beat 3 Cups Heavy Cream.  Add 2 Tbl Confectioners Sugar and 1/2 tsp Vanilla and beat until soft peaks form.  Beat another 30-45 seconds or so.  Add melted chocolate and stir to combine.

To assemble, using a large flat bottomed platter, place a small dollop of cream in the center to keep the bottom layer from moving.  Place first layer on the dollop and push down with the layer to spread and position the layer.  Spread evenly, 1/3 of the cream and press on the 2nd layer.  Add 1/2 of the remaining cream and press on the 3rd layer.  Add remaining cream and press on the 4th layer.  Refrigerate for several hours before serving.
When dining, remove ganache from the refrigerator and allow to warm to room temperature.  Using a hand mixer, beat on high so it becomes airier and softer.  Place in a pastry bag with a fluted tip.  (I didn't have the right kind of tip for this so I added a small spoonful of ganache.)  Garnish the outer edge of dacquoise with 10-12 swirly dollops of ganache and topped with a toasted hazelnut.  Serve with a light red wine, sparkling wine or hazlenut coffee.  Enjoy this special Parisian treat!!

Medallions of Eggplant Topped w/Hand Picked Crabs in Lemon Butter Sauce

I apologize I don't have a photo for this finished dish.  My tennis team does a Christmas luncheon each year and we all bring a tasty treat.  I basically made this at home, transported it and finished it at R's house.  We ate this as an appetizer while socializing in her gorgeous kitchen.  The room fell silent, need I say more?
First, the crab.  My husband picked a Dozen Crabs ($20) for me the day before.  If you don't have access, you'll need 1 lb Crabmeat and make sure the meat you buy is lump and that it's fresh.  If the crabs are cooked in a seasoned boil, I think the dish will turn out better. Cover the crabmeat and store in the refrigerator for no more than 1 day.
This recipe provides for 12 Appetizer Portions of 2 medallions of eggplant and a 1/4 Cup of Lemon Butter Sauce with a generous amount of Crab.  For the Eggplant.  Buy 2 Medium Eggplants.  Peel and using a serrated knife, slice into 1/2" slices.  Preheat a griddle to 375.  To a flat bottomed bowl, beat 3 Eggs and 1/2 tsp Salt with a few splashes of water.  To a 2nd flat bottomed bowl, add 2 Cups of Bread Crumbs.  Coat the griddle with vegetable oil and cook the eggplant, turning once, until golden.  You'll work in batches, so re-oil the griddle as needed. It won't be quite done since it's going in the oven.  Shingle the eggplant on a cooling rack set on a sheet pan.
For the Lemon Butter Sauce do all the prep first.  Mince 1 Large Shallot.  Zest, then Juice 5 Lemons.  Measure out 1/4 Cup Dry Vermouth.  Add 2 Tbl Corn Starch to 1 Cup Chicken Broth.  Open 1 Sick Butter.  If you are eating this at home, remove the crab from the refrigerator.
Heat a 12" skillet over medium heat.  Add 1 tsp Canola Oil and 1 tsp Butter.  Add Shallots, a good pinch of salt, and saute for 1 minute.  Add Lemon Zest and saute for 30-45 seconds.  Add Dry Vermouth and swirl for 1 minute.  Add Lemon Juice and swirl, cooking until the mixture begins to get thicker.  Add Broth and once it simmers, cook for 2-3 minutes until it gets thicker still.  Turn off heat and add the butter.  Swirl once the butter melts and pour into a thick bottomed pot.
Up until now, everything can be made ahead.  I transported the crab in a cover container, the sauce in a pot ready for the stove, and the eggplant on the covered sheet pan.
Whether at home or traveling, here's how to finish the dish. Preheat oven to 325.  Add Eggplant and bake uncovered for 18- 20 minutes until sizzling.  Heat the Butter Sauce WITHOUT THE CRAB over low or medium low heat until very warm without boiling.  Stir with a wire whip for 15-20 seconds so it is smooth.  Turn off heat and add Crabmeat.  Plate up 2 medallions of eggplant and using a 1/4 cup ladle, add the sauce.  Serve at once!!

Gruyere Potatoes

I came across this recipe years ago and loved it when I read it.  It accompanies any beef, ham, barbeque, crown roast of pork or thick chops, etc.  The only change I made was that I add a little more gruyere than is called for, but other than that, don't try to change it.  For example, don't add extra potato because you have just one more and don't open 3 (14 1/2  oz) cans of broth and add it because you don't want to throw any out.  And if you realize after it is assembled that you forgot the butter, it will work but it won't taste as good, so trust me, I have done all of these things over the past 15 years.  Oh, and don't make this the night before and refrigerate it without cooking, the potatoes will turn gray and won't turn back, I know, my friend K did this...for a family holiday dinner.  Lastly, allow for these to rest for 20 minutes on top of the 90 minute cooking time before trying to serve them, so plan ahead.
If you have a mandolin or a V-slicer, pull it out, and if not, I hope you have excellent knife skills.  A V-slicer is a $30 version of a mandolin and can be found at Bed, Bath, Beyond.  You still have time, get it on your Christmas list!  I use mine a lot so it is an excellent investment.
Here's the recipe:
Butter well a lasagna sized casserole dish of sorts.  I have several dishes that work well, but in general, 9"x13" and I would not go much bigger than this, so measure your dish.  Next, grate .25 lbs (1/4 lb) Gruyere Cheese, feel free to go slightly higher.  If you want a less expensive choice, substitute Emmentaler.  Cube 2 Tbl UnSalted Butter into 1/4" cubes.  Peel 3 lbs. of Russet Potatoes.  Try to get the weight fairly close.  If you buy a 5lb bag, count them all and use 3/5 of the total.  The last time I made these there were 15 so I used 9.  Easy enough!  Continuing on, slice the potatoes on the V-slicer to 3.5mm thick.  When done, gently toss the potatoes with 3 Tbl Flour.
Preheat oven to 375.  Layer 1/3 of the potatoes in the casserole dish.  Top with 1/3 of the Gruyere, dot with 1/3 of the butter and add S&P to taste.  Repeat 2 times.  Add 4 Cups of good quality Chicken Broth.  If you want to add any flavoring, White Pepper and Nutmeg are good choices.  Salt isn't necessary because the broth and cheese are both salty.  Place in center of oven and bake UNCOVERED for 1 hour 30 minutes.  Make sure to let it rest before trying to serve, otherwise it will be soupy.  If you need to transport this, bake for the first 1 hour 10 minutes.  Finish at location in a 350 oven for 30-35 minutes or until bubbly and golden brown.  Enjoy one of my favorite versatile side dishes.

Peanut Brittle

Everywhere I have gone lately, I've seen wonderful Peanut Brittle.  It got me thinking that when I was young I made candy at Christmas time.  I learned to make Peanut Brittle in grade school.  Back in those days I had to shell the peanuts, an activity I did while watching tv.  Now that unsalted peanuts are available in a jar, it reduces the time quite a bit.  A few days ago I picked up a jar and made Peanut Brittle this afternoon using my old McCall's Cook Book recipe.  If you don't have a candy thermometer, you need to get one before tackling candy making.

In a non-reactive (All-Clad works well) pot, add 2 Cups Sugar, 1/2 Cup Corn Syrup and 1 Cup Water and heat over medium heat.  Stir until the sugar melts and the mixture becomes clear.  Continue cooking without stirring until the candy thermometer reads 238 degrees. The mixture should be bubbling gently.  Add 2 Cups of Shelled Unsalted Peanuts. Cook while stirring until the nuts become golden (this will take at least 20 minutes).  You can test the doneness after 15 minutes by drizzling the candy in a glass of ice water.  The candy should be hard and brittle and when you chew it, it should be tender without sticking to your teeth.  Once it comes to that point, remove from the heat and add 1 tsp Butter and 1/4 tsp Baking Soda.  Stir until combined and pour onto a buttered sheet pan.  Swirl the pan to get the brittle to spread out giving you the thickness you are aiming for.  Let cool completely before breaking into pieces.  If you are giving it as gifts, be mindful of peanut allergies.

What happens when young meets up with mature in the kitchen...

I watch Food Network off and on, most often when it's cold.  Last week I came across and episode of Giada and her Aunt Raffy duking it out in the kitchen.  Competing forces of young vs. mature, formal schooling vs. family cooking methods handed down for generations, modern twists vs. never touched family recipes, it was very entertaining.  It begins with a glass of wine, of which neither lady denied.
I would do anything to cook with my mother again.  I was often in the kitchen with her preparing meals for the 9 of us when I lived at home.  As I moved about the country, when we were lucky enough to visit one another, we each took time to make something new or something the other had not had before.  Our visits were always something special in the kitchen.  When my mother and I talked on the phone our conversations virtually always turned to food and neither grew tired of it.  I rarely messed with old time favorites but if and when I did, my father always accused (accuses) me of messing them up.  Naturally after 6 years of food classes from 6-12 grade, a 4 year degree in Food Service and 15 years of food and beverage related hotel work at no less than 50 hours a week and often 60-70 hours, I feel a bit qualified to do so.  I suppose our station in life rarely changes among our family members no matter how accomplished.  I am not sure why that is, but it is.  That identical dynamic is at work when it comes to the kitchen and you can see it unfold on tv before your very eyes when Giada and Aunt Raffy are toiling away.  Together, they made a Rollatini that looked wonderful so I made it the other night.  After reading some of the comments on the recipe, most of which called for more flavor in the way of garlic, I re-read the recipe.  I surmised that it was not garlic they longed for, as there is clearly a reason the Italians didn't put it in there, but perhaps something more subtle and along the line of sauteed minced shallots.   I added that flavor instead and the result was delicious.  I will certainly make this many times in the future.  If you know how to make your own pasta, then this recipe is for you!
From start to finish this took about an hour.  First make your favorite fresh pasta.  I made my using flour, semolina flour and wheat flour.  You need enough to roll out a 12" circle 1/8" thick.  If you have too much pasta, cut it in half and make 2 rollatinis.  While the pasta is resting under a damp cloth, heat water in something big enough to add the rollatini without bending it.

For the filling, heat a small skillet over medium heat and cook 1 Large Minced Shallot in 1 Tbl Butter.  To a bowl, add 4 oz  Ricotta Cheese, 1 Egg Yolk, 2 Tbl Olive Oil, 1 Tbl Softened Butter, 1/3 Cup Parmesan, 1/2 Cup Chiffonade Fresh Spinach, 1/2 tsp Salt, 1/4 tsp pepper, and the shallots.  Roll out pasta to as thin as possible, 1/8".  Brush the outer 1/2" edge with an Egg Wash.  Spoon filling on pasta and spread evenly with an offset spatula without going all the way to the edge.
Roll tightly and then roll the rollatini in a clean kitchen towel.  Tie the ends with string.  Add Rollatini to the simmering water and cook for 20 minutes, turning it over half way through the cooking process.  Remove with tongs.  Let rest for 5 minutes, then remove the towel to further cool for another 5 minutes.  It should be cool enough to handle.  Preheat Broiler.
Generously butter a sheet pan.  Using a serrated knife such as a bread knife and without too much pressure, cut 1/2" slices and shingle them in 3 rows.  Brush with 2 Tbl Melted Butter and top with Parmesan Cheese.  Broil for 3-5 minutes until golden brown.  Serve with your favorite Marinara Sauce.  Raise your glass to toast the Giada's and Aunt Raffy's of the world!

Roasting Turkey 911

Did you ever take for granted your elder's ability to roast a turkey that is always perfect?  Then, the rude awakening, you find yourself on your own for the first time and realize you have no clue how to do it?

Get a good sturdy roasting pan.  My has a rack and it reduces the cooking time because it allows heat to move around the bird.  Decide if you are going to stuff it or not and if so, what will you stuff it with.
Make sure you buy either a fresh bird (it's never been frozen) or allow for ample thawing time.  These things are frozen solid and require 3 days in a refrigerator to thaw.  If you try to cook a frozen turkey I can guarantee it will be raw in the middle and the parts that are cooked will be dry.  Remember when you remove the packaging to rinse the turkey inside and out and to remove all the things inside.  There is normally a neck stuffed in the main cavity and there is a cavity in between the wings and it contains the plastic bag with the giblets.
Determine, who is going to carve it, on what and with what, make certain the knife is sharp.
Work out a time table.  First, determine what time you want to eat.  Back out 20-30 minutes for carving and another 30 minutes allowing for the bird to rest.  In essence, it needs to come out about 50 minutes - 1 hour before you want to eat.
Stuffed and roasted on a rack, a turkey cooks for 18 minutes a pound.  Stuffed without a rack, 20 minutes a pound.  I tend to round down the pounds before calculating because over cooked turkey is dry and as a leftover it's not that great.  A perfectly cooked turkey on the other hand is delicious during the feast and for all the leftovers.

Once you are ready to cook the bird, Preheat oven to 325.  While the oven is heating, butter the outside of the bird without double dipping anything that touches the bird to retouch the butter.  Don't be too particular about spreading the butter, in the end it melts and it's used for basting.  Salt and Pepper the outside on of the bird.  I found Dried Sage this year and sprinkled a light amount on the outside.

With 2 hours left to cook, add 2 Medium Onions cut into Quarters to the roasting pan.  You can separate each quarter into 2 pieces, but don't separate all the layers or they will burn.  With 30 minutes to go Add the Giblets to the roasting pan for the giblet lovers.  Giblets don't agree with me, so I remove them from the pan before making gravy.

Pictured 1 1/2 hours into it.  Baste every 45 minutes or so.  As the skin darkens, loosely tent a piece of foil covering the skin to prevent further browning.  This may have to be done after about 1 1/2 - 2 hours of roasting.

I will continue to add notes on cooking times.  It is very important to record what you did and how it turned out so adjustments can be made for next time.

For today my plan is to roast a 14.85 pound turkey, stuffed and on a rack for 4 hour, 12 minutes.  Perfecto!!  That cooking time was just perfect.
Serve with all of your family favorites!