Friday, October 9, 2009

TANGY MUSTARD CAULIFLOWER

1 Medium Cauliflower
1/4 Cup Water
1/2 Cup Mayonnaise or Salad Dressing
1 Teaspoon Finely Chopped Onion (my husband doesn't like onions so I omit this)
1 Teaspoon Mustard
1/4 Teaspoon Salt
1/2 Cup Shredded Cheddar Cheese

Place Cauliflower and water in 1 /2 quart glass cassserole. Cover with glass lid.

Microwave 9 Minutes on HIGH. Drain. Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.

Microwave 1 1/2 to 3 minutes on Medium High (Roast), to heat topping and melt cheese. Let stand 2 minutes before serving.

Makes 6-8 Servings.




HOW TO THAW A TURKEY

Thawing a Turkey in the Refrigerator:

The preferred method of thawing a turkey is in the refrigerator. This takes up a lot of refrigerator space and it takes a lot of time. The larger your bird the more time it takes. With a very big turkey this can take days.

While thawing a turkey, leave your bird in its original wrap and place it on a tray in the refrigerator. Make sure the thawing turkey doesn't drip on other food items and contaminate them.


Thawing a Turkey in Cold Water:

The next best method of defrosting is to thaw the bird in cold water. Keep the turkey in its wrapper and place it in a tub or sink full of cold water. Change the water every half hour.

The general rule is that defrosting takes 5 hours per lb. in the refrigerator or 30 min per lb. in cold water.

6-8 pounds 30-40 Hours in Refrigerator or 3-4 Hours in Cold Water

10-12 pounds 50-60 Hours in Refrigerator or 5-6 Hours in Cold Water

14-18 pounds 70-90 Hours in Refrigerator or 7-9 Hours in Cold Water

18 pounds+ 90 Hours + going on to 4-5 days or 9 Hours Cold Water


Even though the refrigerator defrosting times listed above seem long, many people find that at the end of this period the turkey is still not totally defrosted. If you find that your bird is not completely thawed when needed, you can finish defrosting it in cold water before cooking it.


Remember to remove the giblet packet when the turkey is thawed enough to get it out. This is especially important if the packet is plastic. If the giblet packet is paper there is no harm in leaving the packet in the bird during the cooking process - but you probably want the giblets in advance for making the gravy if you make the gravy with giblets - Also remove the neck too... I heat up the giblets and neck in water and simmer for about an hour and share with family members for the neck and the dogs get the giblets...

I make my Gravy from the Turkey Stock...





COLLEEN'S OVEN ROASTED AND BARBECUE TURKEY

Oven Roasted Turkey

Once your Turkey is thawed, remove the wrapper and wash the turkey inside and out.

Preheat oven to 325F

I place a rack in the bottom of my roasting pan to prevent the turkey from sticking
Place turkey in roasting pan
Butter the turkey
Sprinkle Poultry Seasoning, Garlic and Pepper over the turkey
Add 1 bottle of Beer
Add 1 Cup of Water
Place Aluminum Foil over the turkey before you place it into the oven and remove 1 hour before cooking time is done

Cooking Times listed below:

8 Pounds 2.75 Hours
12 Pounds 3 Hours
14 Pounds 3.75 Hours
18 Pounds 4.25 Hours
20 Pounds 4.50 Hours
24+ Pounds 5 Hours

Baste your turkey hourly and add more Beer if necessary

(I usually let my turkey have 2 Beers total and you can have 1 too if you like...)

And add more water if necessary...


Cooking Turkey on the Barbecue...

Before you start, please make sure your Barbecue is big enough for your roasting pan and turkey and I put a little rack inside my pan; my new Barbecue is not big enough now so now I have to roast my turkey in the oven...

The Barbecue should be on a medium heat and you close the lid of the Barbecue to cook the turkey.

I place a rack in the bottom of my roasting pan to prevent the turkey from sticking
Place turkey in roasting pan
Butter the turkey
Sprinkle Poultry Seasoning, Garlic and Pepper over the turkey
Add 1 bottle of Beer
Add 1 Cup of Water

Cooking times are faster than above but we found this turkey was delicious.

Baste your turkey hourly and add more Beer if necessary

(I usually let my turkey have 2 Beers total and you can have 1 too if you like...)

And add more water if necessary...

Enjoy,

Colleen ;)

COLLEEN'S STUFFING RECIPE

1/4 cup butter
1 lb. ground pork (if you like)
2 garlic cloves, minced
1 cup fresh mushrooms, chopped
1 large onion, finely chopped
1 cup celery, finely chopped
4 cups bread, dried and cut into 1/2 inch cubes
1/4 teaspoon salt (if you like)
1/4 teaspoon pepper
2 teaspoons poultry seasoning
1/2 teaspoon sage
1/4 teaspoon dried oregano
2 tablespoons dried parsley
1 1/4 cup turkey juice or vegetable broth


Brown garlic in butter (and pork if you're using in this recipe)

Add mushrooms and sauté.

Add the rest of the vegetables and cook until they begin to soften.

Then lower heat to medium and add bread cubes and seasonings.

Continue cooking for approximately 5 more minutes, stirring continuously.

Add the turkey juice or hot vegetable stock and mix well.

Cover and cook over low heat for at least 30 minutes, stirring frequently, until bread cubes have broken down.

Slow cooking and frequent stirring makes this a nice stuffing.

Makes 3-4 cups of stuffing

Sprinkle some of the turkey juice or canned broth over the stuffing to moisten it if you like.