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Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... I'll be featuring several Easter breads over the next few weeks, and I thought this would be a good recipe with which to begin the series. It's the easiest of the lot to make and it will be doing double duty as a table prize and centerpiece at an upcoming church luncheon. Those of you who are long-term readers of One Perfect Bite probably remember the Flower Pot Bread that was used in the same way. This year, however, I was asked to find a bread that was edible as well as decorative. I found this recipe at Allrecipes and it was just what I was looking for. Fortunately, this will be a group effort and my responsibility is limited to demonstrating how the bread is made. The real work will be done by a dozen other gals who will actually bake the coffee rings. I don't anticipate there will be any problems if the recipe instructions are followed, but this bread differs from some of the others that are floating around. The eggs that are inserted into the dough are not cooked prior to baking. That means they must be carefully handled when they are dyed. This braid is especially attractive when the eggs are intensely colored, but pale or brightly hued, they must be thoroughly dry before they are inserted into the dough. Moisture will cause them to bleed and spoil the appearance of the bread. Alton Brown has a recipe in which eggs are baked rather than boiled or steamed. I'm including a link to it, here , because it's a technique you might want to use with your Easter eggs. This bread is best served freshly made but it will keep a day or so if you intercept the eggs before serving. Here's the recipe. Braided Easter Egg Bread ...from the kitchen of One Perfect Bite courtesy of Allrecipes.com Ingredients: 2-1/2 cups all-purpose flour, divided 1/4 cup white sugar 1 teaspoon salt 2-1/4 teaspoons (1 package) active dry yeast 2/3 cup milk 2 tablespoons butter 2 eggs 4 to 5 uncooked eggs, dyed and thoroughly dried 2 tablespoons butter, melted Directions: 1) Combine 1 cup flour, sugar,salt and yeast in a large bowl. Mix well. 2) Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened but not melted. 3) Gradually add liquid mixture to flour mixture, stirring constantly. Beat in eggs and 1/2 cup of reserved flour. Add remaining 1 cup flour in two parts, stirring well after each addition. When dough comes together turn onto a floured surface and knead until dough is smooth and elastic, about 8 minutes. 4) Lightly oil a large bowl, place dough in bowl and turn to coat all surfaces with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 5) Deflate dough and turn it out on a lightly floured surface. Divide dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long rope about 36 inches long and 1-1/2 inches thick. Use ropes to form a loosely braided ring, with spaces to insert eggs. Seal ends of ring and transfer to a lightly buttered baking sheet. Use fingers to slide eggs between braids of dough. Cover loosely with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes. 6) Meanwhile, preheat oven to 350 degrees F. When dough has doubled in size, brush with melted butter and bake for 50 to 55 minutes, or until golden brown. Let sit for 10 minutes, then transfer to a wire rack to cool. Yield: 1 ring. One Year Ago Today: TapenadeTwo Ways - Black and Green Olive Spreads Two Years Ago Today: Avgolemono - Greek Lemon Chicken Soup

Source: oneperfectbite.blogspot.com

It's time once again for another Secret Recipe Club post (I promise the Chocolate Chip Cookie Quest will continue tomorrow). The Secret Recipe Club, hosted by Amanda of Amanda's Cookin', is so cool. Each month, you get assigned to another person's blog and someone else gets assigned to yours. Then, you both get to choose a recipe to make and post. Easy-peasy and totally fun. If you want to get in on the fun too, just click HERE . I've been a longtime follower of Rochelle's blog, The Pretend Chef . She and I have even made each other's recipes before and posted about them. So, I was absolutely thrilled to find out that she was my secret assignment for this month. There was so much to choose from but, after looking through her blog, I finally knew what I wanted to make. You see, a while back, I made Alton Brown's pancakes and posted about how good they were. She then made them and loved them as well. But, two weeks later, she posted about another pancake recipe, one that she said was even lighter and fluffier. Well, I just had to take that challenge, so I decided to make her Classic Pancakes and put them to the test. The recipe is such a simple one. It doesn't require any fancy ingredients or any complicated steps. Yet, even without any razzmatazz, this recipe produces pancakes that are fluffy to the max. Mine rose at least three-quarters of an inch high!!! That's incredible in my book. Spread with a little guava jam, they made the perfect dinner. Even my family agreed that these beat Alton Brown's recipe hands-down. They're definitely a keeper and will be my go-to pancake recipe from here on out. Thanks to you Rochelle, my breakfast will never be the same again. Classic Pancakes (from Good Things for Kids: 63 Fun and Easy Recipes the Whole Family Will Love) 1 3/4 c. all-purpose flour 2 Tbsp. sugar 1 Tbsp. baking powder 1/2 tsp. salt 1 1/2 c. milk 2 large eggs 3 Tbsp. vegetable oil (I used melted butter) If using an electric griddle, heat to 325F. In a large bowl, sift flour, sugar, baking powder, and salt. In a medium bowl, whisk together the milk, eggs, and oil/butter. Pour the liquid mixture over the flour mixture and whisk until combined. Make sure not to overmix the batter. Grease the griddle or skillet. Set skillet on medium. Once hot, pour 1/3 cup batter for each pancake. Add your mix-ins if desired. Flip when small holes about, about 1 1/2-2 min. (mine took about 30 seconds-1 min.). Cook second side until golden. This recipe is linked to: My Meatless Monday Meat Free Monday Hearth n' Soul Hop A Little Birdie Told Me

Source: sweet-as-sugar-cookies.blogspot.com

By 8 am yesterday morning, my kitchen already looked like this. Because I waited until Christmas Eve eve to do all of my holiday baking, I had a marathon session in the kitchen yesterday. I absolutely love spending the entire day baking, especially when it involves whipping up treats to share with others. I made quite a few new recipes, but rather than post about each of them over the next week (I figure you're probably sugared out by now), I decided to share some of photos I took over the course of the day (thanks iphone!) and point you in the direction of the recipe in case you see anything you want to try. The day started with a batch of biscotti . These were packed with mini chocolate chips, toasted almonds and coconut, and even though I don't like nuts, I nibbled on more than my fair share of the ends/scrap pieces. Highly recommend! (You can see the biscotti in the kitchen shot above.) Continuing my obsession with gingerbread this holiday season - gingerbread granola ! Loved this, and it's relatively healthy with just a few tablespoons of canola oil and the only sugar coming from the molasses. I knew I wanted to make fudge this year but wasn't sure what kind. After seeing Dara's chocolate nutella fudge on Maria's site recently, it quickly became the one. This is beyond easy to make - no candy thermometer required - and Shane loved it (and he's not even a Nutella fan). Dara sprinkled hers with sea salt, and though I love the salty/sweet combo, I decided to play it safe and skip the salt since I was gifting the fudge. Soft and Chewy Molasses Spice Cookies. A tried and true favorite here. They sort of remind me of a Christmas-y version of chocolate crinkle cookies, and that's a very good thing. My very first fruitcake. Wouldn't necessarily be my first choice when it comes to holiday baking, but it was pretty much the only thing my step-father told me he wanted for Christmas so I was happy to oblige. That dried fruit was soaked in a ton of dark rum before being baked into the cake. More rum was brushed over the loaf when it emerged from the oven. I didn't tase it since it was a gift, but I'll report back. Something tells me it'll be boozy :) A cheesecake project that's still in the works (that's homemade peppermint bark on top of the batter). If it turns out, I'll share it with you on Monday! I spent my Friday night in front of the tv watching the Bruins (Marchand hat trick - woo!) and dipping homemade peppermint marshmallows in chocolate. I even broke out the real camera to take a few good pictures for you :) Homemade marshmallows have become one of my go-to holiday gifts. They're not a ton of work, and they keep for weeks so if you want to get ahead, they're perfect. Plus, who wouldn't love to stick one of these in a big mug of hot chocolate this winter? Wishing you all a very happy holiday season! :) Homemade Peppermint Marshmallows adapted from Alton Brown (inspired by My Kitchen Addiction ) 3 packages unflavored gelatin 1 cup ice cold water, divided 12 ounces (1 1/2 cups) sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1/4 cup confectioners' sugar 1/4 cup cornstarch nonstick cooking spray 12 oz semisweet or bittersweet chocolate 1 1/2 teaspoons vegetable or canola oil crushed candy canes Add 1/2 cup of the water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and set aside. Add the remaining 1/2 cup water, the sugar, corn syrup and salt to a medium saucepan. Cover and set over medium high heat. Cook for 3-4 minutes (no need to stir), then uncover and continue cooking (without stirring) until the mixture reaches 240 F on a candy thermometer. Remove the pan from the heat. Turn the mixer on low, and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once it's all added, increase the mixer to medium high and beat until the mixture is thick and the outside of the bowl is just lukewarm, about 8-12 minutes. Add the extracts during the last minute of beating. Meanwhile, combine the confectioners' sugar and cornstarch in a small bowl. Spray a 13x9 metal pan with nonstick cooking spray then coat the bottom and sides with the cornstarch mixture. Reserve the leftover cornstarch mixture for dusting the marshmallows later. When the marshmallow mixture has finished beating, pour it into the prepared pan. Coat a rubber spatula with nonstick cooking spray and use it to spread the marshmallow in an even layer (you can also use damp fingertips to spread it into the corner if that's easier for you). Dust the top of the marshmallows with some of the remaining cornstarch mixture. Set the marshmallows aside (uncovered) for at least 4 hours, or up to overnight. Turn the marshmallows onto a cutting board and use a pizza wheel (either sprayed with cooking spray or well dusted with the cornstarch mixture) to cut them into small squares. Dust the sides of all of the marshmallows with the cornstarch mixture (to keep them from sticking together). Add the chocolate and vegetable oil to a microwave-safe bowl. Heat in 30-second bursts at 50% power, stirring in between each interval, until the chocolate is melted and smooth. Dip one end of each marshmallow in the chocolate then sprinkle with the crushed candy cane pieces. Transfer to a sheet of wax paper and set aside until the chocolate has set. Store the marshmallows in an airtight container for 2-3 weeks.

Source: traceysculinaryadventures.blogspot.com

12 whole chicken wings 3 ounces unsalted butter 1 small garlic clove , minced 1/4 cup hot sauce 1/2 teaspoon salt 1 Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring into a boil. 2 Remove the tips of the wings and discard or save for making stock. Using a sharp kitchen knife, separate the wings at the joint. Place the wings in a steamer basket, cover, reduce the heat to medium and steam for 10 minutes. 3 Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan line with paper towels and place in the refrigerator until cold. 4 Preheat the oven to 425 degrees F. 5 Replace the paper towels with parchment paper. Roast in the oven for 20 minutes. Turn and cook another 20 minutes or until golden brown. 6 While chicken is cooking, melt the butter in a small bowl along with the garlic. 7 Transfer to a large bowl and add hot sauce and salt. Stir to combine. 8 Remove the wings from the oven and add to the bowl and toss with sauce. 9 Serve with desired condiments ie Ranch, Bleu Cheese, etc.

Source: food.com

2 tablespoons butter 1/2 onion , minced 1/2 red bell pepper , minced 2 pinches kosher salt 2 cups long grain white rice 2 3/4 cups chicken broth 2 slices orange zest , 1-inch wide by 3-inch long 1 pinch saffron , steeped in 1/4 c hot water 1 bay leaf 1 1/2 cups frozen peas, thawed 1/4 cup golden raisin 1/4 cup chopped pistachios 1 Preheat oven to 350°F. 2 In a heavy, wide pan with a tight-fitting lid, melt butter over medium-low heat. Add onion, red pepper and salt. Sweat until aromatic, stirring constantly. 3 Add rice and stir to coat. Continue stirring until rice smells nutty. 4 Add chicken broth, orange zest, saffron and bay leaf. Bring to a boil. Stir once, then cover pan with damp dish towel or tea towel. Place lid on pan and fold corners of towel up over lid. 5 Place pan in hot oven. Bake 15 min, then rest at room temperature 15-20 min without moving lid. 6 Meanwhile, simmer peas in salted water, or microwave them, until heated through. 7 Remove lid from pan, and turn rice out onto a platter. Stir in peas, and fluff with a large fork. Sprinkle with raisins and pistachios.

Source: food.com

2 tablespoons vegetable oil 1 onion 2 green bell peppers 3 celery ribs 2 teaspoons kosher salt 1 teaspoon black pepper 5 garlic cloves , minced 3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 teaspoon hot sauce 1 lb dried red kidney beans , picked and sorted 2 quarts water 1 Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes. 2 Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves. 3 Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Source: food.com

1 lb cooked and chilled medium shrimp , minced 10 ounces chunky salsa 2 cups cooked rice ( Alton Brown's Baked Brown Rice would be great!) 1 large cucumber , seeded and diced 1 medium size green pepper , diced 3/4 cup thinly sliced green onion 2 tablespoons lime juice 3 garlic cloves , minced 8 cooked and chilled large shrimp red leaf lettuce 8 tablespoons chili sauce 1 Mix all ingredients, EXCEPT large shrimp, chili sauce and lettuce. 2 Chill 2 hours. 3 Line plates with lettuce leaves and divide shrimp and rice mixture among 4 plates. 4 Garnish with 2 of the large shrimp each and drizzle with chili sauce.

Source: food.com

4 ounces soymilk 4 ounces acai juice, grape juice or 4 ounces pomegranate juice 1 frozen banana 4 ounces frozen strawberries 4 ounces frozen blueberries 4 ounces frozen peaches 1 1. Combine the soy milk, juice, and fruit in a blender. Cover and refrigerate overnight or up to 8 hours. 2 2. In the morning or when fruit is thawed, blend fruit on lowest speed and slowly increase to medium speed. 3 3. Once medium speed is reached, blend for one minute. 4 4. Serve. 5 Note: I just copied this from the foodnetwork site but gave this my own flair. I used lactose free milk but don't see why one couldn't use regular, and used black currant juice. I also added some mango and papaya, sort of omitting the peaches almost all together. You can also use blackberries or any type of dark colored berry to get the addition of the antioxidants, but I can imagine this would taste good with any fruit. If you can't find a certain type of fruit in the frozen section, just buy it fresh, cut it up or wash it, then freeze in a plastic bag.

Source: food.com

5 -5 1/2 lbs stewing chicken , giblets removed 3 1/2 teaspoons kosher salt , divided 7 -9 cups water 3 tablespoons unsalted butter 2 3/4 ounces all-purpose flour 2 large eggs , at room temperature fresh ground black pepper 1 Directions. 2 Special equipment: 7-quart pressure cooker. 3 Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. 4 Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. 5 Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones. 6 Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed. 7 Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening. 8 Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.

Source: food.com

3 ancho chilies , stemmed, seeded and sliced 3 cascabel chiles, stemmed, seeded and sliced 3 dried arbol chiles, stemmed, seeded and sliced 2 tablespoons whole cumin seeds 2 tablespoons garlic powder 1 tablespoon dried oregano 1 teaspoon smoked paprika 1 Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat. 2 let the chiles and seeds cool. 3 place all the ingredients into a blender and blend on the highest speed you blender can dish out. 4 store in an airtight jar. 5 be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.

Source: food.com

2 medium-large eggplants 4 tablespoons olive oil 1 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes 4 small tomatoes , seeded & chopped 1/2 cup heavy cream 4 tablespoons fresh basil chiffonade 1/4 cup freshly grated parmesan cheese fresh ground black pepper salt (for salting the eggplant) 1 Peel each eggplant, leaving 1" of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4" thick. 2 Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack. 3 Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips. 4 Heat the oil in a large saute pan over a medium heat. Add the garlic & crushed red pepper, & cook until garlic is golden & aromatic. 5 Add th eggplant 'pasta' & toss to coat. Add the tomatoes & cook for 3 minutes. Add the cream & increase the heat to thicken the sauce. 6 Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough!

Source: food.com

1 cup strong coffee, cooled (not instant) 6 ounces molasses , by weight (about 1/2 cup) 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 garlic cloves , minced kosher salt and freshly ground pepper 1/2 teaspoon ground ginger 6 -8 sprigs fresh thyme 4 pork chops, bone-in (6 to-8-ounce, 1 inch thick) 1 Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight. 2 Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems. 3 Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

Source: food.com



I wanted to try a new turkey recipe this year so I went online to search for some recipes. I found an Alton Brown recipe that sounded interesting and delicious on the Food Network. Due to a busy week, I made the brine the night before I needed it. I let the turkey soak in the brine for 12 hours before roasting. The aromatics were steeped in the microwave before putting them in the cavity of the bird which I thought was clever. I simply seasoned the turkey with vegetable oil and black pepper. This turkey roasted for a few hours and turned out beautiful. The skin was crisp and golden and the meat was tender, juicy, and flavorful. We all thought this turkey was delicious.

Thaw the turkey completely in the refrigerator for a few days before roasting.

Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger together in a saucepan over medium high heat. Bring to a boil. Stir well and set aside to cool completely. Refrigerate the brine until you need to use it.

12 hours prior to roasting, add 1 gallon of ice cold water to the brine; stir to mix well. Remove the giblets from the turkey cavity and rinse with cold water. Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed. Cover the brine container with a lid and refrigerate for 12 hours.

Preheat the oven to 500 degrees. Line a roasting pan with a roasting rack.

Remove the turkey from the brine and rinse well, inside and out. Pat very dry with paper towels then place on a roasting rack in a roasting tray. Slather vegetable oil all over the turkey then season with freshly cracked black pepper.

Place the water, apple, onion, and cinnamon stick in a microwave proof bowl and cook on high for five minutes.

Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs. Tie the legs together with twine.

Place the turkey in the HOT oven for 30 minutes. REDUCE the heat to 350 degrees and place a meat thermometer in the thickest part of the breast then set alarm for 161 degrees, roast for about 2½-3 hours. Let the turkey rest for at least 15 minutes prior to carving. Enjoy!

5.0 from 2 reviews Roasted Turkey Save Print Prep time 12 hours 30 mins Cook time 3 hours Total time 15 hours 30 mins Author: Pam - For the Love of Cooking / Original recipe by Alton Brown on Food Network Recipe type: Turkey Ingredients

Brine: 1 cup kosher salt cup light brown sugar 1 gallon vegetable stock 1 tbsp black peppercorns 1 tsp allspice berries 1 tsp candied ginger, chopped 1 gallon ice cold water

Turkey: 13 lb turkey Vegetable oil Freshly cracked pepper, to taste 1 cup of water 1 red apple, sliced into wedges sweet yellow onion, sliced into wedges 1 cinnamon stick 6 sage leaves 1 large sprig of rosemary Instructions Thaw the turkey completely in the refrigerator for a few days before roasting. Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger together in a saucepan over medium high heat. Bring to a boil. Stir well and set aside to cool completely. Refrigerate the brine until you need to use it. 12 hours prior to roasting, add 1 gallon of ice cold water to the brine; stir to mix well. Remove the giblets from the turkey cavity and rinse with cold water. Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed. Cover the brine container with a lid and refrigerate for 12 hours. Preheat the oven to 500 degrees. Remove the turkey from the brine and rinse well, inside and out. Pat very dry with paper towels then place on a roasting rack in a roasting tray. Slather vegetable oil all over the turkey then season with freshly cracked black pepper. Place the water, apple, onion, and cinnamon stick in a microwave proof bowl and cook on high for five minutes. Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs. Tie the legs together with twine. Place the turkey in the HOT oven for 30 minutes. REDUCE the heat to 350 degrees and place a meat thermometer in the thickest part of the breast then set alarm for 161 degrees, roast for about 2½-3 hours. Let the turkey rest for at least 15 minutes prior to carving. Enjoy! 3.5.3226

Source: fortheloveofcooking.net

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