Traditional Roast Turkey Recipe

Traditional Roast Turkey Recipe

Courtesy Alton Brown, 2011


  • One 14 to 16-pound frozen natural, young turkey
  • 1 gallon vegetable broth, homemade or canned
  • 1 cup kosher salt
  • 1/2 cup packed brown sugar, light or dark
  • 1 tablespoon whole black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 tablespoons candied ginger, chopped
  • 1 gallon water, iced
  • Ice
  • Canola oil, for roasting


  • Directions
  • Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.
  • The night before you’d like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
  • Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
  • While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
  • After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
  • Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.
  • Save the turkey carcass. Place in freezer bag and save for Turkey Soup (recipe posted soon on this blog).


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Tuesday Evening “Krazy”

It’s a Tuesday evening, you come home from work tired and hungry.

What to do…open your pantry and go “krazy”! I have the same dilemma.

So, I remember having some precooked chicken that I stored in my freezer in a freezer bag marked….”chicken and the date I stored it”. This was from a roasted chicken that was made earlier this fall and stored. You can also sauté some chicken breasts or your favorite cut of chicken. Thawed my chicken in the microware.

Now what to add? My fridge pantry always has fresh mushrooms, celery, carrots, green or red peppers. Counter pantry has fresh garlic and tomatoes (never put your tomatoes in the fridge…bad, bad, bad)!

Today I have those items plus a serrano pepper, green onion and zucchini. I diced 1/2 a zucchini, 1 stalk celery, 1/2 red pepper, 1/2 seranno pepper (with membrane and seeds for the spice), 3 small garlic cloves and sliced about 6oz of fresh mushrooms and 4 green onions and chopped tomatoes. Had the tomatoes left from last nights BLT’s. Sauté the zucchini, celery, red pepper, seranno pepper and garlic in 2 TBS olive oil for about 5 minutes. Add your chicken. Heat until warm. Add sauce (as per instructions) or until warm. Just before serving add tomatoes and green onion. Cook for 5 minutes. Serve.

OK now for the krazy fun.

Add taco seasoning and serve with taco shells or chips. Top with cheese and sour cream.

How about some gravy mix and serve with mash potatoes.

What about sweet and sour sauce, serve over rice. Sauté some pineapple and add to mixture..yum!

Tonight, I feel like some chicken stock, added some fresh cranberries and served with rice. Added some fresh springs of Sage. Keep this in mind when you have all that Thanksgiving Turkey left over. Salt and pepper to taste.

More Pantry essentials will be posted later so return to my site often.

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Pumpkin & Dried Fruit Muffins


Cream Cheese Topping

  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar


Streusel Topping

  • 4 1/2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 3 tablespoons chopped nuts (pecans, walnuts or almonds)


Muffin Recipe

  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup olive oil
  • 2 teaspoons vanilla extract
  • 1 (7 ounce) package Sun-Maid dried fruit bites
  • ½ cup raisins



  1. Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Fold in Sun-Maid fruit bites and raisins
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  6. Bake at 375 degrees F for 20 to 25 minutes.


Posted in Desserts, Fall/Thanksgiving | Leave a comment

Creme Brulee

Check out “Thanksgiving: The Best Holiday Ever” story under articles for a “krazy” take on this classic recipe.


  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup sugar, divided
  • 6 large egg yolks
  • 2 quarts hot water


Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup  sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

NOTE: Do not go and buy a torch from the kitchen supply store…visit your local hardware store to purchase your torch…more power…more fun!

Reference: Food Network

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Ham Glaze

Ham Glaze

1-can sliced pineapple, drained with juice reserved

1-cup brown sugar

1-TBS yellow or brown mustard                                     

1-TBS olive oil

Pinch of ground cloves

Heat olive oil in a large skillet. Add drained pineapple. Sauté until browned. Set aside.

Mix brown sugar, mustard, a pinch of ground cloves and reserved pineapple liquid.


Use this to glaze your whole ham. Bake ham as directed. Baste as needed.

Five minutes before serving, top with sautéed pineapple. Bake until pineapple is heated.


You can also use this glaze on your boiled ham from the deli. Add glaze to boiled ham in baking dish. Bake until heated.

Five minutes before serving, top with sautéed pineapple. Bake until pineapple is heated.

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Thanksgiving: The Best Holiday Ever

        written by: Rebecca Murray

   Thanksgiving is by far the best holiday in my book.  There is no other holiday solely devoted to food and I guess, to being thankful too.  It brings joy to me that I can stuff my face and be celebrated for it.  I am honestly a food lover at heart, contrary to my slim and slender figure and obsession with fitness.  But for those who have known me forever, know the truth­-Becky Murray is an eating machine.  I have been shocking people with my eating abilities since I was just a baby.  In my mother’s absurdly organized photo albums you can find the classic photo of me covered head to toe in birthday cake on my first birthday.  And to this day, my wild eating habits can be witness, lets take the cafeteria for example.  After I finish my own lunch consisting usually of PB&J, grapes, Pringles, and my all sacred staple, a Little Debbie Honey Bun, I scrounge the table like a coyote looking for scraps.  I am not a fan of wasting food, so I offer to eat anyone’s leftovers, and most of my friends at the lunch table willingly throw me over whatever they can’t finish.  But then there’s my friend Ryan.  He will make a little pile of crumbs in front of me and obnoxiously yell, “Eat it up Chub Chubs!”  This comment may seem mean to an outsider but I am truly okay with it.  I was dubbed Chub Chubs by Ryan our freshman year due to my eating habits, and it has proudly stuck with me throughout high school.

I feel like there is an art to eating, especially when it comes to such a grand feast like Thanksgiving.  To fully appreciate the grandeur of the meal, I feel like I must fast all day until it is served.  It is quite a difficult task, especially in my one story house, where the aroma of turkey is unavoidable where ever you go.  So to distract myself from my longing hunger, I busy myself in the kitchen with my mom, my aunt, and my cousin, Caity.  The kitchen is a crazy place to be when my mom and aunt are cooking.  Though they will not admit it, these two sisters are crazily competitive when it comes to cooking.  These are the kind of sisters who watch the Food Network religiously and discuss recipes like they were politics.  My mom and aunt have honestly been planning for Thanksgiving since our annual up north trip in August, so this meal is obviously a big deal to them.  In the kitchen, Caity and I are left cutting buns, fruit, and other miscellaneous items, while the big ticket dishes are left up to the moms. We stand aside with our assigned mistake-proof cooking tasks and watch this cooking battle royale unfold.  My mom is standing front and center at the oven, tending to the turkey.  She repeatedly opens the oven, whips out her high-tech thermometer, pokes it in the turkey, and adjusts the oven’s temperature as needed, each time letting out a burst of the turkey’s scent, enough to make my mouth water.  In the opposite corner, my aunt looms over the counter, preparing her asparagus wraps, a newcomer to the Thanksgiving scene, replacing a crowd favorite, the green bean casserole.  Though I was sad to hear the green bean casserole was being replaced, I was anxious to taste my aunt’s new concoction.  As I watch this cooking battle I find my hunger growing, and realize that I was on the brink of breaking my fast.  I grew especially weak once I start cutting the strawberries for the fruit salad, and I unconsciously found myself popping pieces into mouth, until I was caught by my aunt who scared me from behind as I was putting another slice into my mouth.

A few more hours of this agony and it was finally time to eat.  I find myself at the front of the line, plate in hand, feeling like I’m at the starting line of a cross country race.  On your marks, get set, GO!  I automatically grab the juiciest looking pieces of turkey, covered with the most skin, and move on to the rest of the dishes, giving each an equal opportunity on my plate.  After cramming all 12 separate dishes on my plate like it was an art form, I set it on the dining room table.  Before I sat down, I literally stood there in awe, gazing upon my plate.  For some reason I found it to be beautiful and like one of my finished paintings, I took a picture of it, which Caity found to be strange, quite understandable.  Soon my plate was no longer beautiful as it was demolished and replenished several times.  Finally, on my last helping of stuffing I found myself reaching my limit and had to retire.  I took a nap with Caity and we woke to find our moms still battling it out in the kitchen.  It was dessert time and this would be the tie breaker in the match.  My aunt made the first moved with a classic that could do no wrong, the pumpkin pie.  My mom with a mischievous look in her eye, returned the attack by removing 8 crème brulees from the refrigerator.  She topped each with sugar and then retreated to the basement without a word.  I did not really notice her disappearance, as I was already attacking my slice of pie. My mom soon returned to the table, revealing a blow torch from behind her back.  She started it up like pro, throwing flames over the ramekins filled with crème brulee deliciousness.  I watch with excitement as the sugar melted into a boiling layer of caramel, filling the room with a scent comparative to a roasted marshmallow.  Me, being the spoiled food loving brat that I am, called the first one that was finished.  I impatiently grabbed the ramekin and cracked open the crystallized layer of caramel, tasting the creamy, smooth, richness hidden below.

Finally, the Thanksgiving food brawl came to an end.  Though my aunt put up quite a fight, my mom’s crème brulee won the competition, hands down.  But I honestly did not care who the winner was, I was just thankful for my talented family, who can be strange at times, but can create the best food I have ever tasted.  And to a food lover like me, that’s all that matters.

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