When making this yummy turkey I used a Fresh Young Turkey at 22 pounds. It was so juicy and tender. There was no need to add butter if it already is pre-basted.  For a super tasty bird brine it overnight first.

22  pound Turkey 1/8 teaspoon Basil
1/2 teaspoon Poultry Seasoning Paprika
1/4 cup Salt; I prefer Kosher Sea Salt 1 1/2 cups Chicken broth; For basting Turkey
1/8 teaspoon Oregano 1  cube butter; Optional for basting
Turkey… I love it any way I can get it.  It does have to be cooked first thought.  This one is ready to go into the oven and then basting for several hours.
Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.
Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.
Cooling for awhile so we can carve it up.
Give me the carving knife – I’m hungry!
turkey-stuffed-with-apple-pecan-dre-3
DON’T DROP THAT TURKEY, PLEASE!

Turkey Stuffed with Apple Pecan Dressing Preparation

1.  Make sure turkey is fully defrosted.  I prefer a fresh young bird at around 22-25 pounds.

2.  Completely rinse inside of turkey and remove any remaining insides that you may see in the cavity.  Pat dry with paper towel.

3.  Liberally season inside of cavity with 2/3 of the spice mixture of salt, poultry seasoning, oregano and basil.  I mix the seasoning in a small bowl and then just grab liberal pinches of the mix to season.

4.  Lightly pack neck cavity with Apple Pecan Dressing (or another of your choice) and then secure skin to bottom of turkey with short wooden or metal skewers.

5.  Lightly pack bird cavity with Apple Pecan Dressing (or another of your choice).  Most turkeys now come with a oven proof plastic catch to secure the leg which helps to hold the dressing in place.

6.  Place turkey in large roasting pan and add a small amount of Chicken Broth if desired for basting (reserve broth for gravy).  Note: I added the broth after cooking the bird for 3 hours so that some turkey drippings would glaze and brown on the bottom of the pan. If the bird you choose does not come pre-buttered or injected with butter, then a 1 cube butter to the bottom of the pan for initial basting.  Also, when basting the bird if you notice that the bottom of the pan is beginning to brown to much, add the chicken broth then.

7.  Evenly season entire outside of turkey with remaining season mix.

8.  Sprinkle top of turkey with Paprika which will help with an even browning.

9.  Cover wing tips with foil so they do not burn or turn them down and under the turkey if possible.  Crunch up a little foil and place over the dressing so that it does not burn.  You will remove this foil later to allow for some browning.

10.Cover entire bird with a large piece of foil set loosely over the bird so that it does not brown to quickly.  I use the extra large foil size.  I use the heavy duty 18″ foil so that it easily covers the entire pan.

11. Cook in 325 degree oven for 5 1/2 to 6 hours for a 22 to 25 pound bird.  Baste turkey with pan dripping once every hour while cooking.  I usually add the chicken broth at the first stage of basting.

12.  If the bird has not browned sufficiently after 4 1/2 hours, then remove the foil to allow for final browning.

I love turkey any way I can get it.  After stuffing myself so I can zip the pants, a few hours later you can find me slicing off another piece… add a little salt and pepper… and I’m have a late snack.  The next day it’s not a sandwich for me.  I’ve got to make homemade egg noodles, heat up the mashed potatoes, make some more gravy and toss in lots of cut up turkey.  This is a famous farm dish from Idaho the is the perfect comfort food.  Start with the mashed or smashed potatoes on your plate, spoon over the gravy turkey combination and dig in.  Yummmmmmm…
Turkey Stuffed with Apple Pecan Dressing
Turkey Stuffed with Apple Pecan Dressing from KCinAZ BigOven

If you like this recipe from KCinAZ, then give me a like or comment on this post. ūüėÄ I‚Äôll try to give you more fun recipes.

Hmmm. ¬†It’s rule of thirds…. I think. ¬†Having fun too again with Lightroom. ¬†Straightened out the water line. ¬†I took this image while on a catamaran in the Caribbean and the original was completely irregular. ¬†These are my favorite pictures to take. ¬†Sailing adventures. ¬†I don’t sail well though on a mono-hull like pictured. ¬†I like the cats! ¬†The picture may also be a bit on the grainy side with more noise than I like because this was taken with my first digital camera; an old Minolta several years ago. ¬†This must be in the Nether Antilles near St. Martin or St. Barts.

Weekly Photo Challenge Rule of Thirds
Weekly Photo Challenge
Rule of Thirds

Weekly Photo Challenge – Rule of Thirds. See What everyone else is up to.

Beach Birds Catching a Few Rays
Beach Birds Catching a Few Rays

This picture was taken on Paradise Island Nassau with my old and trusty MINOLTA DIGITAL CAMERA (DiMAGE X). So, that accounts for the somewhat lower resolution image. But I still enjoyed sneaking up on them and catching a few shots. I couldn’t believe the just stood there and occasionally re-positioned themselves just out of my reach.

We were headed for the Prickly Pear Cays on Day 2 of our catamaran¬†cruise but couldn’t venture through the opening to get to calm side on seal island. ¬† So we continued on to Maunday’s Bay and dropped anchor off of the beach side near Juluca Hotel which is on the southwest side of Anguilla for a lunch and swim in the area. ¬†

Snorkle

Floating

Played in water for several hours with noodles, snorkel and paddle board.  Basia and Gus gave a try on the paddle board. Basia did great.

PaddleBoard1

Gus not so much. Durf.. paddle board to paddle board ace.  Later Gus got the hang if it and paddled for a while.

PaddleFall

PaddleSuccess

Oh, what a rare find from a local antique store. ¬†To read the recipes, just view the original with extra pictures. ¬† I must confess, another side of me that I’m just sharing is my love of antiquing. ¬†Each antique store is like exploring a free museum chock full of treasures. ¬†When I pick out an antique it is to use and not just store away to admire later. ¬†This week I found a well preserved Hershey’s 1934 Cookbook. ¬†Who do you know that didn’t learn to make their first batch of icing with Hersey’s chocolate. ¬†The book I found was actually a reproduction done in 1971 where they did revise and update some of the recipes for the current time. ¬†Still, a cookbook from 1971 in this shape is still hard to find.

 

HersheyCover HersheyPg92 HersheyPg83 HersheyPg32 HersheyPg25 HersheyPg15

We had eight of our closest friends at our home to celebrate and ring in the New Year.  Cocktail and appetizer hour started at 7pm and dinner was ready to serve an hour and half later.  The twice baked potatoes were prepared the day prior and were ready to place in the oven for the final baking one hour before dinner.  The tenderloin smoked for 1 hour, grill seared for 15 minutes and then slow cooked in the oven (on and off) for the balance of the day before carving to serve at a delicious medium-rare.

Oh how I wish I were better at remembering to take pictures.¬† The appetizer table was adorned with so many good foods brought by our friends to share while we enjoyed each others company.¬† There was a splendid crudit√©s platter.¬† I just learned this phrase when my friend who just returned home from living in Italy asked if she should bring crudit√©s or humus and chips.¬† I had to asked what¬†crudit√©s was and¬†learned that it’s vegetable tray.¬† Another friend brought smoked salmon¬†served with several very tasty spreads and toasted French baguette.¬† ¬†We provided a cheese platter,¬†beef and salami slices¬†and an assortment of crackers for additional noshing.

The table was preset so that it was easier for serving buffet style and so that I was not so rushed at last-minute.¬† I’ve found that this makes life much easier, less stressful and then I’m able to enjoy the company of my friends without looking frazzled when they arrive.

Again, I forgot to take pictures of the food as it was set out¬† but did remember to snap on quick photo of my own dinner plate with the perfectly cooked beef tenderloin and twice baked potato served along with saut√©ed green beans seasoned with chipotle pepper¬†and praline pecans.¬† The green bean dish was a quick change-up from my standard saut√©ed green beans with mushrooms and slivered almonds.¬† I’m still not sure which I prefer to serve.¬† The chipotle dish was a hot and sweet dish while the other is savory.

Beef Tenderloin:

Let the tenderloin set out on the counter until it comes to room temperature.¬† Remove all fat and sinew from the outside of the beef with a sharp knife.¬† Turn the small end of the tenderloin under and then tie the meat so that it cooks evenly.¬† Season the tenderloin liberally with a robust rub like the A1-Bold or Barbarian’s Steak Rub.¬† Liberally add ground salt and ground pepper.¬† Make sure to cover all the surface of the beef (top, bottom, side and ends).¬† Place in smoker uncovered¬†at 225 degrees for 1 hour.¬† Remove from smoker and place on hot BBQ grill at 500 degrees and sear top and bottom for around 7-8 minutes per side.

Next, remove from grill and place in a 175 degree pre-heated oven to slow cook for 3-4 hours uncovered.  This will ensure that the tenderloin cooks to a rare Рmedium rare inside temperature.  If you want the meat to be rare then remove from oven at 130 degrees and let it rest for 10 minutes or so before carving.  If you want it at medium rare then remove from oven at 140 degrees.  The tender loin will continue to cook while it rests and then be perfect when carving.

Cooking Tip:¬† I had to keep turning my oven on and off¬† to make sure it didn’t over cook.¬† This did lead to the crust of the beef becoming a little soft instead of the normal crusty.¬† If this occurs (check it before serving) then place your oven on high¬†broil and crust up the outside again before removing from the oven.

Entertaining Tips: 

  1. Set the table the day before if you will be having a large number of people.  This can take more time than you think and will cut into your cooking time if saved to the day of the party.
  2. Set up your cocktail¬†bar the day before.¬† Place a plastic table cloth under any fabric cloth¬†to protect the furniture’s surface if it could be damaged by the drinks or ice.¬† Set out a few bottles of tonic water, tomato juice, fruit juice and club soda for mixers.
  3. Prepare a cooler filled with soda pop and plenty of water.  Add ice the day of the party around 3 hours before the begin time.
  4. If serving the food buffet style you can set up the buffet table and serving dishes.
  5. Do any decorating and set out centerpieces and/or candles.
  6. Prepare cheese platters, meat platters and condiments for the appetizer table in their serving dishes, cover and keep in refrigerator until ready to serve.
  7. Set up your appetizer table with any table clothes and decorations.  Prepare cracker platters, cover and set on appetizer table.
  8. Make sure your champagne is in the refrigerator the day before so that it is chilled to perfection.  One bottle of champagne pours 5-6 glasses.
  9. Figuring out how much meat to buy; 1/2 pound per person to ensure there is plenty.  Allows for second servings and ample leftovers.
  10. Figuring out how many pounds of fresh vegetables; 1/4 –¬†1/3 ¬†pound per person.
  11. Use 1 extra-large baking potato for every two people.  Add 2 extra for those that like more or especially when making twice baked.  Often, many of your guests will share a baked potato or a large twice baked.  Bake in oven for 1 1/2 to 2 hours.  If making twice baked allow to cool before handling.

 

If you like this recipe and entertaining ideas from KCinAZ, then give me a like or comment on this post.¬†ūüėĬ†¬†I‚Äôll try to give you more fun recipes for entertainment.

My kitchen was overcome with the aroma of boiled eggs which is not always a good or bad¬†thing unless you’re the Greek critique who just stepped in the door.¬† Mr. Hubby didn’t like the fragrance one bit.¬† I hadn’t noticed but since it was 2 dozen eggs for a Christmas party the number of eggs was far greater than ever for what¬†had been cooked and peeled in my kitchen.¬† I might consider buying the pre-boiled eggs next time but need to test them on us first.

The eggs were well received at the party and gobbled up quickly.  We put them out in batches of two 12 halves with the first going out with appetizers and the last two 12 halves going out with dinner.  The hostess insisted on serving in batches which did turn out well since those that missed getting one during appetizers were now able to grab one later.

2 dozen extra-large eggs,  hard boiled and then halved
1  cup mayo
2 tablespoon yellow mustard
salt to taste (careful that you don’t add too much)
3/4 teaspoon pepper
3/4 teaspoon Greek Spice (I use it everywhere)
garnish with Paprika and dried  parsley leaves.

Bring a large pot of water to slow simmer.  Using a spoon or egg cradle, lower each egg into the water.  Make sure the water covers the eggs.  Return the eggs to a slight bubbling simmer and then begin your timer to cook at simmer for 5-7 minutes.  I test one egg after 5 minutes to see if it is now hard boiled.  Using the egg cradle, remove the eggs one by one from the hot water and place in a cold water bath to stop the cooking.  If you cook the eggs too long then they will have the grayish edge.  Carefully peel each egg and then cut in half.  These two dozen eggs fit nicely on a full size cookie baking sheet.

Place the egg yolk into a medium size mixing bowl.¬† With a fork, cut the egg yolk until it is tiny little bits.¬† Add the mayonnaise, yellow mustard, salt, pepper and Greet Spice.¬† Mix with spoon and then with hand held mixer on low if necessary.¬† Whip up well and make sure to get out any lumps.¬† If you are used to using a decorating tube then select the largest decorating tip that you have so that the egg¬† yolk mixture doesn’t get stuck in the tube.¬† Swirl the egg yolk¬†mixture into the empty egg halves so they look like a swirled ice cream cone.¬† Or, if you haven’t learned how to use a decorating tube, then spoon the egg mixture into the halves.¬† Garnish with Paprika and dried parsley.

 

If you like the recipe from KCinAZ, then give me a like or comment on this post. ūüėÄ ¬†I’ll try to give you more fun recipes.