Turkey in a Smoker

Ingredients:

• 1 (10 pound) whole turkey, neck and giblets removed
• 4 cloves garlic, crushed
• 2 tablespoons seasoned salt
• 1/2 cup butter
• 2 (12 fluid ounce) cans cola-flavored carbonated beverage
• 1 apple, quartered
• 1 onion, quartered
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 tablespoon ground black pepper

Directions:

1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
2. Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
3. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Rosemary Roasted Turkey

Ingredients:

• 3/4 cup olive oil
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• salt to taste
• 1 (12 pound) whole turkey

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Sweet Potato Pie

Ingredients:

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions:

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Fried Chicken

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tablespoons garlic salt
• 1 tablespoon ground black pepper
• 1 tablespoon paprika
• 1/2 teaspoon poultry seasoning
• 1 1/3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 egg yolks, beaten
• 1 1/2 cups beer or water
• 1 quart vegetable oil for frying
• 1 (3 pound) whole chicken, cut into pieces

Directions:

1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Chef John's Blueberry Pancakes-Applesauce

Ingredients:

2 cups dry pancake mix
1 teaspoon ground cinnamon
2 eggs
1 cup applesauce
1 teaspoon lemon juice
1/2 cup milk

Directions:

1.In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix.

2.Add the eggs, applesauce, lemon juice and milk; stir until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.

3.Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg 1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed

Directions:

1.In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Workout 11-13-2011

Ran 4 miles ...Windy

Apple Cider-Braised Turkey Drumsticks

1. 2 tablespoons vegetable oil
2. Four 2-pound turkey drumsticks
3. Kosher salt and freshly ground pepper
4. 1 cup diced celery (3 celery ribs)
5. 1 cup diced carrot (2 large carrots)
6. 2 cups diced onion (1 large onion)
7. 1 quart apple cider
8. 1 1/2 cups turkey stock, chicken stock or low-sodium broth
9. 2 bay leaves
10. 4 thyme sprigs
11. 3 tablespoons finely chopped parsley

1. Preheat the oven to 325°. In a very large deep skillet, heat the oil until shimmering. Season the drumsticks with salt and pepper, add them to the skillet and cook over moderate heat, turning, until browned all over, about 8 minutes. Transfer the drumsticks to a platter.
2. Add the celery, carrot, onion and a pinch of each salt and pepper to the skillet and cook over moderate heat until the onion is translucent, about 5 minutes. Add the cider, stock, bay leaves and thyme and bring to a boil. Pour the mixture into a large roasting pan. Add the drumsticks and cover tightly with foil. Braise the turkey in the oven for 45 minutes. Uncover and braise for 15 to 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 160°. Carve the drumsticks and transfer the meat to a deep serving platter.
3. Strain the braising liquid through a fine-mesh strainer into a medium saucepan, pressing hard on the solids. Spoon off any fat. Boil over moderately high heat until reduced to 4 cups. Season the cider jus with salt and pepper and spoon some of it over the turkey. Sprinkle with the parsley. Serve the remaining jus alongside in a gravy boat.