Volume 9, Issue 101 - November 21, 2005

Hello Recipe Club Member,

The countdown is on and my house already smells like turkey because I started a turkey stock today. I will use it to flavor my dressing and as the base for the sauce for my turkey. I always say the sauce or gravy for the turkey is the star of the meal, because it goes with most everything on the plate of a traditional meal. Use the following guidelines when cooking your turkey.

"Is the Turkey Done Yet?"

Thermometer Readings:

Insert your instant read thermometer between the body and leg into the meatiest part of the thigh. Look for a reading of 160 - 165 degrees. When you remove the thermometer, the juices should run clear. If you must test the turkey in the breast, which I do not recommend, look for 160 - 165 degrees on a whole bird. Remember that the breast will be done before the thighs, so watch for this critical period in the cooking time.

Pound per Minute Method:

All ovens cook differently, so these times are approximate. On an unstuffed turkey, figure 15 - 17 minutes per pound at 325 degrees. On a stuffed bird, figure 20 - 23 minutes per pound.
12-16 pounds…about 3 hours unstuffed
16-20 pounds…about 4 hours unstuffed
20-24 pounds…about 5 hours unstuffed

Resting Period:

Allow at least one minute per pound before carving. That turkey is still cooking when it first comes out of the oven.

For more tips and great recipes visit our Thanksgiving Recipe Guide

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Port Wine Cranberry Sauce

Makes about 2 cups

Ingredients:

one 12 ounce package fresh cranberries
1 1/2 cups sugar
3/4 cup orange juice
1/2 cup tawny port wine
2 teaspoons grated orange peel

Preparation:

In a small saucepan, stir together all ingredients except orange peel. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes or until cranberries are popping and soft and the mixture is slightly thickened. Stir in orange peel.

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Harvest Pumpkin Soup

Pumpkins are one of the oldest harvest crops in the Americas. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out.

Makes 4 to 6 servings

Ingredients:

1 small (12 inch) pumpkin, or one 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste

Preparation:

If using a fresh pumpkin, preheat the oven to 350 degrees F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or purée the pumpkin flesh in a blender.

Combine all ingredients except the broth, in a large saucepan and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.

Adapted from Spirit of the Harvest, North American Indian Cooking, by Beverly Cox and Martin Jacobs

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Oyster Stuffing

Makes enough stuffing for a 14 pound turkey

Ingredients:

1 pound loaf of your favorite bread
4 tablespoons butter
1 cup celery, finely chopped
1 1/2 cups onions, chopped
1/4 cup fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg, freshly grated
1 cup chicken stock
1 pint oysters, raw, reserve the juice

Preparation:

Cut the bread into crouton size pieces and toast in a 350 degree F. oven until lightly browned and dry. Set aside to cool.

In a sauté pan melt the butter and sauté the onions and celery until soft but not browned and add the herbs and salt and pepper. Remove from heat.

Put the dried bread into a large bowl and add the sautéed vegetables and the reserved oyster liquid. Stir to blend.

Add about half of the stock and blend again. Add more stock until the consistency is just right (a little drier if going into a bird, more moisture if baking in a pan). When you are happy with the consistency, add the oysters and blend, being careful not to break them up too badly. Adjust the seasoning.

If you are going to cook the stuffing in a baking dish, lightly butter the bottom and sides and cook at 350 degrees F. until just heated through to at least 145 degrees F.