Before I go, I would like to share with you the recipe I will be using for my turkey. I am not having Thanksgiving dinner at my house, we are all going to my Mom's. But the idea of Thanksgiving without leftovers is sad. To have leftovers, you have to cook anyway! so, this year I am testing a recipe from McCormick's, the spice people. I love smoked paprika....I am most anxious to see how the gravy will taste! I'll let you know.
Roasted Turkey with Smoked Paprika
2 tablespoons McCormick® Gourmet Collection Italian Seasoning
2 tablespoons McCormick® Gourmet Collection Sicilian Sea Salt
1 tablespoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 tablespoon McCormick® Gourmet Collection Paprika, Smoked
2 teaspoons McCormick® Gourmet Collection Garlic Powder
2 teaspoons McCormick® Gourmet Collection Mustard, Ground
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
2 ribs celery
1 onion, quartered
1 orange, quartered
2 McCormick® Gourmet Collection Turkish Bay Leaves
1 tablespoon olive oil
1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl.
2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil.
3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.
Everyone needs help sometime, and the holidays seem to require more assistance than the rest of the year. I am not here to help you with a gift for Uncle Louie, but rather assistance in tackling that rather large bird thawing in the refrigerator.
Here is wishing you and yours a very Happy Thanksgiving! I will return after the first of December, until then
Happy Eatung!
Thanksgiving and Holiday Cooking Hotlines
• USDA's Meat and Poultry Hotline
(888) 674-6854 from 10a.m. to 4 p.m. Eastern Time, Monday through Friday. Closed weekends and holidays, except Thanksgiving. Special hours of operation on Thanksgiving are 8:00 a.m. to 2:00 p.m., Eastern Time.
• Guidelines for Sending Food Gifts to U.S. Military YES!
Find out what you can safely send to those in the military. Further questions may be directed to USDA Meat and Poultry Hotline's toll-free number 1-888-674-6854; Washington D.C. area (202) 720-3333. The toll-free number for the hearing impaired (TTY) is 1-800-256-7072.
• Webpage with information for preparing a country style ham
http://search.smithfield.com/?q=country+ham
• Reynolds Turkey Tips Line
(800) 745-4000 Open through December 31, 24 hours a day, 7 days a week.
• Butterball Turkey Talk Line
(800) BUTTERBALL (800-288-8373) Available November 1 through December 28, weekdays 8 a.m. to 8 p.m. CST; Saturday and Sunday, 8 a.m. to 6 p.m. CST; Thanksgiving Day, 6 a.m. to 6 p.m. CST; Nov. 24 to Dec. 25, weekdays, 8 a.m. to 6 p.m. CST.
• Honeysuckle White
(800) 810-6325 Recorded answers to frequently asked turkey preparation questions.
• Crisco Pie Hotline
(877) 367-7438 toll-free. Provides answers the most common questions about baking pies for novice bakers as well as offering tips that will benefit the most seasoned baker. The hotline also offers the option for callers to connect to a live pie expert for pie baking guidance. Hours: 9 - 7 EST except for: Nov. 16 - 25 (8am - 8pm EST) and Dec. 14 - 23 (8am - 8pm EST).
• Shady Brook Farms Turkey Line
(888) 723-4468. Available 24-hours, 7 days-a-week, automated messages by famous chefs and winemakers, through Jan. 1.
• Empire Kosher
(800) 367-4734. Year-round Monday through Thursday, 8 a.m. to 4:30 p.m. EST; Fridays, 8 a.m. to 3 p.m EST. Closed on Jewish and secular holidays.
• Land O' Lakes Holiday Bakeline (Thank God for BUTTER!)
(800) 782-9606 Available through Dec. 24 from 9 a.m. to 9 p.m, CST, 7 days a week.
• Betty Crocker
(888) ASK-BETTY (888-275-2388) Open 7:30 a.m. to 5:30 p.m. CST weekdays; staffed year-round.
• Campbell's Soups Holiday Leftovers Hotline
(888) 453-3868 Open the day after Thanksgiving through December 31 for questions on leftovers; otherwise there are recorded recipes which can be faxed to you.
• Fleischmann's Yeast Baker's Help Line
(800) 777-4959 Weekdays, 9am to 4pm CST, year round advice for bread bakers.
• Nestle Toll House Baking Information Line
(800) 637-8537 Year-round baking help, plus recipes, from 10am to 6pm.
• Ocean Spray (because you just never know about those sneaky cranberries!)
(800) 662-3263. Staffed year-round, weekdays (open Thanksgiving Day; but not Christmas Day, New Year's Day and other major holidays) 9 a.m. to 4 p.m., EST.
Back to the smoked paprika....Today was the release of the newest Somerset Ridge Riesling wine. There was a big celebration at the winery all day, complete with the wine, poviticia and warm delicious pierogies! What a day! Frank Gazella, owner of the Pieroguy's Pierogies, brought dozens and dozens of those wonderful pillows of warm potatoes, infused with cheese and either jalapenos, or bacon or Italian sausage and pepperoni! While Frank talked to the visitors at the winery tasting room, my job was keeping the delectable treats coming out of the kitchen. It seems the crowds favorite was the Bacon, Potato and Cheese Pierogy bathed in my Smoky Paprika White Wine Cream Sauce....Pretty darned good, if I say so myself!
Another favorite was the Italian Pierogy with Italian Sausage and Pepperoni, dancing in my Flyboy Red Marinara Cream Sauce...molto buono! The winery smelled wonderful!
Now it is time to return to Thanksgiving thoughts, and wishes. May you and yours have a wonderful day, full of family, fun and food! Happy Thanksgiving!
Back to the smoked paprika....Today was the release of the newest Somerset Ridge Riesling wine. There was a big celebration at the winery all day, complete with the wine, poviticia and warm delicious pierogies! What a day! Frank Gazella, owner of the Pieroguy's Pierogies, brought dozens and dozens of those wonderful pillows of warm potatoes, infused with cheese and either jalapenos, or bacon or Italian sausage and pepperoni! While Frank talked to the visitors at the winery tasting room, my job was keeping the delectable treats coming out of the kitchen. It seems the crowds favorite was the Bacon, Potato and Cheese Pierogy bathed in my Smoky Paprika White Wine Cream Sauce....Pretty darned good, if I say so myself!
Another favorite was the Italian Pierogy with Italian Sausage and Pepperoni, dancing in my Flyboy Red Marinara Cream Sauce...molto buono! The winery smelled wonderful!
Now it is time to return to Thanksgiving thoughts, and wishes. May you and yours have a wonderful day, full of family, fun and food! Happy Thanksgiving!
