Alcoholic
THANKSGIVING – #9
Often in everyone’s life, things don’t quite as smoothly as we’d like them to go, and that is the reason I haven’t blogged for the past few days. I am afraid that for the next month blogging will be a hit and miss thing for me. So, this post will be a long one as I’m combining many courses into it. I do hope you enjoy these recipes and my family wishes you and your family a Happy, Healthy, Smooth Sailing Thanksgiving and hope that your turkey is moist and flavorful! Love, Softa123
I am starting today’s blog with cranberry sauce as you can make it before Thanksgiving Day and store it in an air-tight plastic container. I think this recipe for Cranberry Sauce Extraordinaire is one I’d like to try. It sounds yummmmy!
Cranberry Sauce Extraordinaire
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Rated: 5 Stars
Submitted By: Leeza
Photo By: Tricia
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Servings: 12
“A variety of fresh and dried fruits and nuts are used in this cooked cranberry sauce. Serve with turkey.” ~ Leeza
INGREDIENTS:
1 cup water
1 cup white sugar
1 (12 ounce) package fresh Cranberries
1 orange, peeled and pureed
1 apple – peeled, cored and diced
1 pear – peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
DIRECTIONS:
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
Nutrition Information Servings Per Recipe: 12
Calories: 132 Amount Per
Serving Total Fat: 0.2g Cholesterol: 0mg Sodium: 101mg Amount Per
Serving Total Carbs: 34.2g Dietary Fiber: 2.5g Protein: 0.6g
The title of this next recipe says it all…not only is it an easy recipe, but the addition of rum will definitely make some people happy, although if there are going to be children present, I would not add the rum.
{Simple And Amazing} Cranberry Sauce Recipe
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Recipe type: Condiment
Author: Savory Sweet Life
Prep time: 2 mins
Cook time: 15 mins
Total time: 17 mins
Serves: 2 cups
“Make your own homemade cranberry sauce this year for Thanksgiving using fresh Cranberries. This easy recipe is so simple yet yields amazing cranberry sauce.”
Ingredients:
12 ounces bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum
Instructions:
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve.
Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
I love Alton Brown. He is my very favorite TV food guru. The following is his recipe and I am including it for those who like a more jelloie (like that word that I just coined?) consistency. It looks nicer than the canned stuff and I’m willing to be it tastes better too!
Cranberry Sauce
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Recipe courtesy Alton Brown, 2007
Prep Time:10 min
Inactive Prep Time:6 hr 0 min
Cook Time:20 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
Directions
Wash the cranberries and discard any that are soft or wrinkled. Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.
Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.
Most American families include a string bean casserole in their Thanksgiving menu. I like it too, but here are some kicked up string bean casseroles that sound more interesting than the traditional recipe for it. If you don’t like cream of mushroom soup, you can always substitute cream of celery soup in these recipes. I am an anti-mushroom person, and that is what I do.
Never Enough Green Bean Casserole
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Submitted By: Deb Dessaint
Photo By: Ms. Ho
Servings: 6
“This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years.
People tasting it for the first time ALWAYS want the recipe!” ~Deb Dessaint
INGREDIENTS:
1 (10 ounce) can condensed Cream of mushroom soup
3 ounces processed cheese (i.e. Velveeta®), cubed
1 tablespoon real bacon bits
1 (4 ounce) can mushroom stems and pieces, drained
2 (15 ounce) cans cut green beans , drained
1 (2.8 ounce) can French-fried Onions
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C).
Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.
FOOTNOTES: Note this recipe uses the submitter’s substitution in place of a bacon cheese spread, as it is not widely available. If the bacon cheese spread is available, use 1 (5 ounce) jar in place of the processed cheese and bacon in this recipe.
Tasty Green Bean Casserole
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Submitted By: ANDYKNEPPER
Photo By: MORUPE
Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 8
“Delicious and easy to make variation of the bland holiday favorite. Green beans in a creamy white wine sauce with bacon and mozzarella cheese. Warning: They’ll make you bring it every year!”
INGREDIENTS:
1 (16 ounce) package frozen whole
Green beans, thawed
4 slices bacon
1/2 medium onion, chopped
1/2 red bell pepper, seeded and diced
1/4 cup dry white wine or vermouth
1/4 cup milk
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon soy sauce
Salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup canned French fried onions
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C).
Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.
Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.
Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.
Nutrition Information Servings Per Recipe: 8
Calories: 225 Amount Per Serving Total Fat: 15.4g Cholesterol: 18mg
Sodium: 702mg Amount Per Serving Total Carbs: 14.3g Dietary Fiber: 1.7g
Protein: 5.3g
Green Bean Casserole
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Submitted By: pearl
Photo By: Lovemyfamily09
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 4
“Green beans, cream of mushroom soup, and French fried onions make for a classic green bean casserole. An absolute must at American holiday meals!”
INGREDIENTS:
1 (14.5 ounce) can French style green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine green beans and soup in a small casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes. Remove from oven and top with the onions. Bake for another 10 minutes and serve.
Nutrition Information Servings Per Recipe: 4
Calories: 366 Amount Per Serving Total Fat: 26.8g Cholesterol: < 1mg
Sodium: 1223mg Amount Per Serving Total Carbs: 27.1g Dietary Fiber:
1.1g Protein: 2.1g
What would Thanksgiving be without sweet potatoes or yams? It is the only time of the year that I will eat them, but I am going to change that as I read an article that said it was the best type of potatoes for nutritional value. Yams have virtually no nutritional value and are a type of sweet potato. That is the difference between sweet potatoes and yams. Who knew? I want to try this first recipe. I love stuffed baked potatoes, so this might be a good choice for me. I’ll let you know how I far!
Ambrosia Stuffed Sweet Potato
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“ Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.”
Ingredients
1 medium sweet potato (about 8 ounces)
3 tablespoons light sour cream
2 tablespoons marshmallow crème
1 tablespoon sweetened coconut flakes
1 tablespoon chopped pecans
4 teaspoons drained crushed pineapple
4 dried apricot halves, chopped
Instructions
Preheat oven to 400º F Wash the sweet potato, pat dry and pierce in several places with a fork; bake for 45-50 minutes or microwave for 5-7 minutes, or until fork tender; cool slightly.
Combine the remaining ingredients in a bowl; mix well.
Working lengthwise, slice sweet potato in half; use a spoon to scoop out all but ¼ inch of the flesh from each half. Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well .
Spoon this mixture back into the potato skins and top each with the remaining ambrosia.
Cholesterol: 8 mg Sodium: 61 mg Vitamin A: 4,139 IU Fiber: 4g Number of
servings (yield): 2 Calories: 216 Fat: 6g Protein: 4g
Traditional Sweet Potato Casserole
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“Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans.
YIELD: 16 servings
COURSE: Side Dishes/Vegetables
Ingredients
2-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1-1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows
Preparation
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Nutritional Information Amount per serving
Calories: 186 Calories from fat: 27% Fat: 5.5g Saturated fat: 2g
Monounsaturated fat: 2.3g Polyunsaturated fat: 0.9g Protein: 1.6g
Carbohydrate: 33.1g Fiber: 2.5g Cholesterol: 8mg Iron: 0.7mg Sodium:
272mg Calcium: 23mg
Nutrition Guidelines for Healthy Living Cooking Light NOVEMBER 2007
Sweet Potato Coconut Casserole
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3 cups sweet potatoes, mashed
1-1/2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
1 teaspoon dark rum (optional)
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Pinch of salt
2-1/2 cups milk
1 stick butter
1 cup flaked coconut (optional)
Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.
Beat eggs well and combine with milk. If using coconut, add to milk. Slowly add milk to sweet potatoes, stirring until well mixed.
Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.
Bake at 400°F until firm and lightly browned.
Submitted by: CM
I am also not big on gravies. I am a purist. I want to taste the turkey in its entire wonderful flavor. But, for you that want gravy here are some recipes for different types.
Holiday Turkey Gravy
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Submitted By: cynjne
Prep Time: 15 Minutes
Cook Time: 3 Hours 20 Minutes
Ready In: 3 Hours 35 Minutes
Servings: 10
“Turkey gravy made with from-scratch stock is enriched with the drippings of the roasted turkey, plus a bit of tomato paste and red currant jelly to deepen The flavors.” ~ cynjne
INGREDIENTS:
1 pound giblets, neck, and clipped wing tips from turkey
2 carrots, roughly chopped
1 stalk celery, roughly chopped
6 cups water
2 cups chicken stock
1-1/2 cups turkey drippings from
Roasted turkey
1/4 cup all-purpose flour
2 tablespoons tomato paste
2 tablespoons red currant jelly
Salt and ground black pepper to taste
DIRECTIONS:
While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.
Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.
FOOTNOTES:
Editor’s Notes: This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary. The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for partially skimming the fat.
Nutrition Information Servings Per Recipe:
10 Calories: 398 Amount Per Serving Total Fat: 36.2g
Cholesterol: 163mg Sodium: 111mg Amount Per Serving Total Carbs: 7.5g
Dietary Fiber: 0.7g Protein: 10.1g
Rich Make-Ahead Turkey Gravy
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Submitted By: benwa
Photo By: Wyattdogster
Prep Time: 30 Minutes
Cook Time: 2 Hours 30 Minutes
Ready In: 3 Hours
Servings: 18
“You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There’s no rush or last-minute stress to make perfect gravy.”
INGREDIENTS:
3 pounds turkey wings
2 small onions, quartered
2 stalks celery, each cut into 4 pieces
2 carrots, each cut into 4 pieces
2 cloves garlic, halved
1-1/2 cups dry white wine
4 cups chicken broth
4 cups water
1/4 teaspoon dried thyme
2 tablespoons butter, or more if
Needed (optional)
1/2 cup all-purpose flour
Salt and ground black pepper to taste
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan.
Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.
FOOTNOTES:
Editor’s Note: The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary.
Cook’s Note: For richer flavor, add turkey pan drippings to the gravy at serving time.
Nutrition Information Servings Per Recipe: 18
Calories: 108 Amount Per Serving Total Fat: 4.6g Cholesterol: 24mg
Sodium: 59mg Amount Per Serving Total Carbs: 4.9g Dietary Fiber: 0.5g
Protein: 7.7g
Cider-Sage Gravy
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Source: ChrisandAmy
Photo: by Sarah Shatz
This recipe was a finalist in the contest for Your Best Gravy ata food52.com.
A&M’s Testing Notes: ChrisandAmy’s Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It’s ready ten minutes after the turkey emerges from the oven…
ChrisandAmy’s Notes: A recent trip to Vermont acted as inspiration for us to use Vermont ingredients in a Sunday Fall Feast. We used apple cider from the Cold Hollow Cider Mill in Waterbury, Vermont to make this gravy that we served with a dry-brined roasted turkey. – ChrisandAmy
Yield: 2 cups gravy
1 small bunch sage leaves
3 tablespoons (or more) drippings from turkey
1 cup apple cider
3 tablespoons flour
1 cup homemade or low sodium chicken stock
Kosher salt and freshly ground pepper to taste
Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).
Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.
Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.
Whisk together the flour and chicken stock in a separate container until smooth. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes.
Remove the sage leaves and add salt and pepper to taste.
Remove from heat and pour into a gravy boat to serve and enjoy.
My very favorite food to make is turkey. After you rinse the turkey and pat it dry, stuff the cavities with a large fresh juice orange and a large onion, then you can either truss and sew or skewer the cavities closed or stuff them with crushed up aluminum foil. I always squeeze the juice of the orange into the cavity. My very good friend, Mary, told me she stuffs her turkey’s cavities with an orange, an apple and a pear. I going to try that this year. I love to baste my turkey and watch it turn golden. I will give you the recipe for the basting sauce I make and tell you the secret to a great turkey is to baste it every ½ hour and to begin cooking it breast-side down and half-way through the cooking time, turn it over and finish the roasting of the turkey with the breast-side up. Cook the turkey according to the package directions. If you see the wings are getting too brown, wrap them in foil and the remove foil about 5 minutes before taking the turkey out of the oven and let them cook uncovered for those 5 minutes.
DISCLAIMER: this photo is just an example of basting a turkey. It does not go with the recipe below.
MARILYN’S TURKEY BASTING SAUCE
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1 stick Butter OR Margarine
1-2 tbsps. Honey
1/4 cup Orange Juice
1/8 cup Wine (I prefer a sweet wine when I make this sauce)
1 tsp. Poultry Seasoning
1 tsp. Rosemary
1 tsp. Thyme
1 tbsp. Dried Parsley (a few sprigs if you want to use Fresh Parsley)
1/4 tsp. Garlic Powder
2 tbsp. Dried Onion Flakes (optional)
Put margarine in small saucepan and put on lower heat to begin melting it. As soon as it begins to melt, add the orange juice, honey and wine. Stir a bit then add your spices. Mix well. Use to baste your turkeys!
I’ve been making my turkeys with this sauce that I made up since I can remember, about 50 years now, as I started learning how to cook the turkeys when I was about 10 years old. Yes, my mother did the hard part of the cooking of the turkey, but I was the baster. I love the bit of sweetness that the honey and wine imparts to the sauce! Hope you enjoy it. You can always adjust the seasonings to your own tastes! ~Softa123 aka Marilyn
Soy-Sauce-And-Honey-Glazed Turkey
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SOURCE: Joanne Chang at foodandwine.com
PHOTO: © Con Poulos
ACTIVE: 45 MIN TOTAL TIME: 6 HRS 45 MIN
” ‘We never had turkey on Thanksgiving, ” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.’ Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.” ~Joanne Chang
2 cups soy sauce
1 cup honey
1/4 cup toasted sesame oil
1/2 cup thinly sliced fresh ginger
One 14- to 16-pound turkey
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1-1/2 teaspoons Chinese five-spice powder
6 scallions cut into 2-inch lengths
2 cups chicken stock or low-sodium broth
4 tablespoons unsalted butter, softened
3/4 cup all-purpose flour
In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes.
Turn the turkey and marinate breast side up for 15 minutes.
Preheat the oven to 350°.
Set a rack in a large roasting pan.
In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade.
Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger
Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting.
Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking.
The turkey is done when an instant-read thermometer inserted in the thigh registers 165°. Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.
In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened.
Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.
Our Pairing Suggestion: California’s Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.
Servings: 12
Winter Fruit Glazed Turkey
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1 (12-pound) whole turkey, fresh or frozen (thawed)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large orange, cut in eight wedges, seeds removed
1/4 cup red currant jelly
2 tablespoons orange marmalade
1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder
1. To Prepare Turkey: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities.
3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
4. For Winter Fruit Glaze: In 1-cup microwave-safe glass measure, combine jelly, marmalade and anise seeds. Cook in microwave at HIGH (100% power) 30 to 45 seconds or until melted.
5. Brush glaze over turkey during last 20 minutes of roasting time.
6. To Roast Turkey: Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2-inch deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.
7. Roast turkey in a preheated 325 degree F oven about 3 1/2 hours (total roasting time) basting with the pan juices. During the last 20 minutes of roasting time, baste the bird with the Winter Fruit Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. 8. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish.
Makes 15 servings.Recipe and photograph provided courtesy of the National Turkey Federation.
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atzimmes 