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          We decided to share a "different" holiday turkey recipe with everyone, and include some basic information on cooking turkeys too. We are therefore including a link to the Detroit Free Press' wonderful article called "A Thanksgiving Blueprint" which will give you the bird basics: turkey recipe, stuffing recipe and food safety tips. Use this handy link for more information?A THANKSGIVING BLUEPRINT. Part two: GROOVY GRAVY includes information for making perfect gravy. Below is a recipe from one of our favorite sponsors: Sweet Lorraines. we have some links and phone numbers for further research and recipes to make your holiday kitchen experience a little easier this year. Please visit our free recipes pages 1, 2 & 3 for additional recipes to use for your holiday meal.

          Try These links for some differant ways to cook your turkey this year:

          Brined Turkey
          Deep Fry Your Turkey ?
          Grille The Thing !

          Don't forget these important links also:

          Safety Info: How To Keep The Food Safe
          Equipment: Turkey Tools

          TIPS FOR A TERRIFIC TURKEY (Prevention Nov. '98)

          1.) Buy The Right Size. A 12 lb. turkey is ideal for handling, roasting and carving. It serves 12 adults with plenty of leftovers.

          2.) Opt For A Fresh Turkey. Order it a week or two in advance and pick it up no more than two days before roasting. Keep it refrigerated.

          3.) Thaw A Frozen Bird Properly. Always thaw in the refrigerator, never at room temperature. While thawing, keep the turkey in its original wrapping in a shallow pan. Thaw 24 hours for every 5 lbs. (a 12 lb. turkey requires about 2 1/2 days to thaw properly).

          Turkey Thawing Time in the Refrigerator
          Turkey Weight Thawing Time
          8 to 12 lbs. 1 to 2 days
          12 to 16 lbs. 2 to 3 days
          16 to 20 lbs. 3 to 4 days
          20 to 25 lbs. 4 to 5 days

          4.) Thaw It Completely. If it's still frozen, the interior meat will take too long to rise through the bacterial danger zone (40°F to 140°F). An instant read thermometer inserted into the thickest area of uncooked breast meat should read 40°F.

          5.) Never Truss Your Turkey For Roasting. Leave the legs and wings free for even cooking.

          6.) Use The Right Sized Pan. It should be at least 2 to 3 inches deep with a removable rack to elevate the turkey. A lid isn't necessary (you can use foil).

          Turkey Roasting Timetable - at 325°

          Weight of Turkey

          Roasting Time - Unstuffed

          Roasting Time - Stuffed

          8 to 12 pounds

          2 1/2 to 3 1/2 hours

          3 to 4 hours

          12 to 16 pounds

          3 to 4 1/2 hours

          3 1/2 to 5 hours

          16 to 20 pounds

          4 to 5 hours

          4 1/2 to 5 1/2 hours

          20 to 24 pounds

          4 1/2 to 6 hours

          5 to 6 1/2 hours

          24 to 28 pounds

          5 1/2 to 7 hours

          5 1/2 to 7 1/2 hours

          Weight of Turkey Breast

          Roasting Time - Unstuffed

          Roasting Time - Stuffed

          4 to 6 pounds

          1 1/2 to 2 1/4 hours

          Do Not Stuff

          6 to 8 pounds

          2 1/2 to 3 1/4 hours

          3 to 3 1/2 hours

          7.) Bake The Stuffing Separately. A turkey cooks more evenly if it's not stuffed. And stuffing baked on its own won't absorb extra fat.

          GETTING THE STUFFING OUT OF THE TURKEY (Phyllis Abernathy)

          We all have trouble getting the stuffing out of the turkey. Next time place a piece of cheesecloth inside the cavity and then put in the stuffing. When done, just pull out the cheesecloth and the stuffing comes out intact.


          Fold 2 strips of aluminum foil about 1 1/2 inches wide and thick, enough to hold the weight of your turkey. Lay them down in the roasting pan before placing the turkey in to cook. Lift the turkey out of the roasting pan to the serving platter.

          A LONG MINUTE

          Occasionally, we come across a disaster in the making. For instance, a certain food editor for a newspaper received a call from a woman on how long it took to roast a turkey. Reaching for his chart which would tell him how long turkeys of various weights should be cooked, the editor said "just a minute". The woman on the phone said, "thank you" and hung up. One of the listeners said "wasn't it good he didn't say: just a second!"

          Here are some other links you can use to get more information and recipes. Click on the toll free numbers to get to the links:

          Butterball Turkey: 1-800-323-4848
          Honey Suckle White: 1-800-8106325
          Reynolds Wrap Turkey Tips: 1-800-745-4000
          Fleischmann's Yeast Bakers Help: 1-800-777-4959
          Land O' Lakes Holiday Bake Help: 1-800-782-9606
          Roperti's Fresh Turkey Farm Information: 1-734-464-6546

          FOOD HOT LINES

          Many counties in Michigan have an M.S.U. Extension Service office staffed by food specialists. Check your county listings in your telephone directory’s government pages. Here are some metro-area office numbers:

          Oakland County: (248) 858-0904, weekdays: 8:30-5
          Macomb County: (586) 469-5060, Mon., Wed. and Fri.: 9-3
          Washtenaw County: (734) 971-0079, weekdays: 8:30-5
          Monroe County: (734) 243-7113, weekdays: 8:30-5
          USDA meat and poultry hot line: 1-800-535-4555, weekdays: 10-4
          Wayne and Livingston counties do not have a hot line.


          Hosting the family for the holiday? Before you do your Thanksgiving grocery shopping, take 15 minutes to clear old food out of your refrigerator. You're going to need plenty of refrigerator space for make-ahead dishes, and the inevitable, delectable, leftovers. In fact this is a good time to clear out all those old condiments you don't use, such as the no-fat, no-taste, salad dressing you wanted to try, and the horseradish you bought for a recipe two years ago.


          You are getting ready to make your Thanksgiving Turkey with the old recipe that your mother used. The recipe has you place the bird into a paper bag and bake it. Now days you are not going to want to do this. Most brown bags that are provided by your local grocer are made from recycled paper products and may contain harmful chemicals. Instead, just run to the store and pick up a plastic baking bag that is designed specifically for this purpose.


          If your turkey comes with a pop up timer…remove and throw it in the trash. Pop up timers are made to “pop-up” well after the safe temperature, in some cases 170-180 degrees. Use a meat thermometer inserted into the middle of the breast to accurately test for internal temperature.



          (From Sweet Lorraines)

          Sweet Lorraine's is one of our great sponsors and one of everyone's favorite restaurants. The Detroit Free Press gave them "4 stars" in a recent review. We asked Lorraine if she would share her favorite Thanksgiving turkey recipe with us. She did - and we give her "thanks". The restaurants are located on Greenfield Road just north of Twelve Mile Road in Southfield and in the Marriott Hotel at Laurel Park Place, Six Mile Road and I-275 in Livonia. For more information call (248) 559-5985.

          1 whole 12-15 lb. fresh turkey
          salt and pepper to taste
          1 onion
          3-4 T. unsalted butter, melted
          2 c. chicken stock
          1/4 c. maple syrup
          cranberry-bourbon relish (recipe follows)

          Preheat oven 350°. Rinse turkey inside and out thoroughly. Season cavity and the outside with salt and pepper. Place onion in cavity, close with skewer and tie legs together. Place turkey breast-side up on rack in a large roasting pan. Brush half melted butter over turkey. Pour 1/2 c. stock into pan. Roast turkey for 15 minutes per pound or til meat thermometer registers 180° in the leg and 170° in the breast (about 3 hours). Baste turkey with pan juices and add 1/2 c. stock to pan every 45 minutes. Combine remaining butter with syrup and brush over turkey the last half hour of cooking.


          2 c. bourbon
          1/2 c. minced shallot
          zest of 1 large orange
          2 (12 oz.) bags fresh cranberries
          2 c. sugar
          1 t. fresh grated ginger
          2 t. ground black pepper

          Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest. Bring to a boil, lower heat and simmer til it reduces to a syrupy glaze (about 10 minutes). Add cranberries and sugar, raise heat and bring to a boil stirring to combine. Lower heat and cook til cranberries start to burst. Remove from heat and add pepper. Cool and refrigerate til needed.
          (serves 8-10)

          November '98



          1 pkg. (12 oz.) Ocean Spray cranberries
          1 medium orange
          3/4-1 c. sugar

          Slice unpeeled orange into eighths. Remove seeds. Place 1/2 cranberries and 1/2 orange in a food processor or hand grinder. Process til mixture is evenly chopped. Transfer to a bowl and repeat with remaing ingredients. Add sugar and mix well. Store in refrigerator or freeze. (makes 2 1/2 cups)

          Note: Jackie called the show and said she likes to cook her relish. You’ll need to zest the rind off the orange and reserve the zest. Add 1/4 c. walnuts and zest (use the 1 c. sugar). Do not process the ingredients. Bring to the boil, reduce to a simmer, and cook, stirring constantly til thickened and shiny (about 5 minutes). Cool and refrigerate.



          2 cans (15 oz. ea.) cut sweet potatoes, drained
          1 c. fresh or frozen cranberries
          1/4 c. coarsely chopped pecans
          1/2 c. Smucker's orange marmalade, warmed

          Place sweet potatoes in a greased (11x7x2 inch) glass baking dish. Sprinkle with cranberries and pecans. Spoon the marmalade over top. Cover and bake 350° for 25-30 minutes or til heated through.
          (4-6 servings)



          PECAN FILLING:
          2 large eggs
          1/2 c. corn syrup or pure maple syrup
          1/2 c. packed brown sugar
          1/2 t. vanilla extract
          1/4 t. salt
          1 c. coarsely chopped toasted pecans

          3 eggs
          1 can (15 oz.) pure pumpkin
          1 c. milk
          3/4 c. packed brown sugar
          1 1/2 t. ground cinnamon
          1 1/2 t. ground ginger
          1/2 t. salt
          1 t. pure vanilla extract
          toasted pecan halves (optional)

          Preheat the oven to 400°. Roll out pie crust to fit a (10 inch) pie pan. Place in pie pan and crimp the edge to form a high-standing rim. Set aside.

          In a medium bowl, whisk the eggs til foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake about 20 minutes or til the filling is set and slightly puffed.

          In a medium bowl, whisk the eggs til foamy. Stir in the pumpkin, milk, brown sugar, cinnamon, ginger, salt and vanilla til well blended. When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the still hot pecan layer. Return to oven and bake for about 40 minutes or til the pumpkin layer is set in the middle. Remove from the oven. Decorate if desired by pressing the toasted pecan halves around the outside edge of the pie. Cool at least 20 minutes before cutting. Serve warm or at room temperature.

          CURRIED DEVILED EGGS (Don’s)

          4 large eggs
          3 T. plain fat-free yogurt
          2 t. curry powder
          1/4 t. salt
          4 sprigs cilantro, for garnish

          Place eggs in a medium saucepan and fill with enough water to cover eggs; bring to a boil for 2 minutes. Turn off heat, cover pan and let stand, covered, for 10 minutes on the stove. Place pan in sink and run cold water over eggs til cool (no need to drain first). Peel eggs and slice each one in half lengthwise. Remove yolks and place yolks in a small bowl and mash with yogurt, curry powder and salt. Spoon yolk mixture back into egg white halves and garnish each with a small piece of cilantro.


          2 c. flour
          1 1/2 t. baking powder
          1/2 t. baking soda
          1 can (15 oz.) pumpkin puree
          1 t. salt
          1 1/2 t. cinnamon
          1/4 t. nutmeg
          1/8 t. cloves
          1 c. sugar
          1 c. brown sugar
          1/2 c. vegetable oil
          4 oz. cream cheese, cut into squares
          4 eggs, beaten
          1/4 c. buttermilk

          5 T. brown sugar
          1 T. flour
          1 T. butter, at room temperature
          1 t. cinnamon
          dash of salt

          Preheat oven to 350o. Grease two loaf pans (8 1/2x4 1/2 inches) and cut a small rectangle of parchment and fit into bottom of pans. Grease the top of the parchment and set pans aside. Make streusel topping by combining ingredients in small bowl and mix together using fingers til well combined. Set aside. In another bowl, whisk together flour, baking powder and baking soda. Set aside. Combine the pumpkin, salt, cinnamon, nutmeg and cloves in a saucepan and cook over medium heat, stirring constantly for about 5 minutes till reduced to 1 1/2 cups. Remove from heat and add sugars, oil and cream cheese. Mix till cream cheese is melted and incorporated. Add eggs and buttermilk, then flour mixture. Divide batter between loaf pans and sprinkle with topping. Bake for 45-50 minutes or til toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans and cool completely on racks.

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