Ramp up the flavor of your Thanksgiving dinner with some chile add-ons. Try adding some ground red mild or hot chile into the turkey gravy for a beautiful copper color and tons more flavor. ( Of coure our 100% pure Pecos Valley Chiles are best!) Add chopped green chile to your favorite stuffing or do you say dressing? And, if you make oyster dressing, try a few Caribe Chile flakes in the dressing.
Jazz up the vegetable dishes with red or green chile powder. For instance, if you make Scalloped Corn custard of any type, add chopped green chile or chipotle powder.
Add caribe chile flakes to the Cranberry Sauce or the Cranberry Relish.
Make Christmas gift giving a lot easier with gift certificates to our cooking classes which are on a 20% OFF special starting the Friday after Thanksgiving and lasting until December 23. All of our Pecos Valley Spice Co Gift Baskets are on a 10% off cost until December 14 and will be shipped to any of the contiguous 48 states free of charge. You may reach all of the special by going to my website at www.janebutelcooking.com.
Here is my favorite way to prepare and roast a turkey.
SLOW ROASTED TURKEY
I have a definite preference for the English roasting method which I studied years ago and have never changed. It always yields a very juicy, bronze breasted bird and all I have always had rave reviews from all at the table about its goodness. However many get very nervous about the concept. Following are my favorite turkey tips, which really help to get the best roast turkey!
First, make sure the turkey is completely thawed by Tuesday evening.
Step I. Thoroughly clean the bird inside and out, pulling off the large fat globs just inside the back and front cavities. Place the fat in a heavy saucepan or skillet and melt the fat, discarding the solid portions. While the fat is melting, rub one Tablespoon of salt into the cavity for every seven pounds the bird weighs. Set the turkey aside. Reserve the rendered fat for Wednesday evening. Using this rendered fat prevents any potential problem with using any oil or fat with salt and if it clings to the skin will cause cracking and loss of juice. It is also better than oil for a beautiful bronzed browning.
Step II. Wednesday evening. Prepare your favorite stuffing. Mine is cornbread with crumbled sausage, chopped green chiles and a few toasted pinon nuts. If fresh herbs such as sage, thyme, oregano or rosemary are available, mince about two Tablespoons for a large bird, less for a smaller bird. Then rub the melted rendered turkey fat over the bird and sprinkle with the herbs. Just before your bedtime, preheat the oven to 425F and roast the turkey for 25 minutes if under 15 pounds. Roast for five minutes longer at 425 for each additional five pounds the turkey weighs, for example if it weighs 20 pounds you would roast for 30 minutes. At the end of the high temperature roasting period, splash on ½ cup dry sherry or a dry cherry liquer. Then reduce oven temperature to 200 F and go to bed.
I KNOW MANY PEOPLE GET VERY NERVOUS ABOUT THE OVERNIGHT LOW TEMPERATURE ROASTING, HOWEVER IT DOES YIELD A GREAT BIRD. I have been roasting every turkey I have done since the mid sixties this way.
Step III. Every thirty minutes on Thanksgiving day, I continue to baste the turkey. About 30 minutes before serving, I remove from the oven and make the gravy.
If you do try this method I know you will enjoy it. Prepare the tukey gravy with a Tablespoon or more of Pecos Valley Spice Co.mild or hot red chile powder stirred into the broth before making the gravy.