Tim's Non-Traditional
Tender Turkey Tips

Simple Instructions (even Joe could do it) for Cooking the Juiciest, Most Beautiful Turkey You've Ever Had!

Forget everything your Grandmother, Mother, Father, Brother, Sister or best friend ever taught you about baking a turkey. They were all wrong?! Everyone overcooks the poor bird leaving it dry and tasteless. Follow these simple instructions and you can be the first in your family to finally eat a juicy turkey.

Preheat your oven to 450 (yes, I said 450. Set it and leave it!). Coat the turkey with butter and season to taste. Completely cover the turkey (tuck the foil in around the edges) with aluminum foil. Leave it there! DO NOT TOUCH IT!

Cook the turkey using the following chart.

8 lbs 2 hours 20 minutes
10 lbs 2 hours 45 minutes
12 lbs 2 hours 55 minutes
14 lbs 3 hours
16 lbs 3 hours 10 minutes
18 lbs 3 hours 15 minutes
20 lbs 3 hours 30 minutes
22 lbs 3 hours 45 minutes
24 lbs 4 hours
over 24 add 10 min per pound.

No matter what your instincts may tell you, LEAVE THE TURKEY ALONE. Don't touch it, don't look at it, DON'T BASTE IT. JUST IGNORE IT. That's how turkeys have been messed up for the past 400 or more years.

During the last 1/2 hour of cooking you can remove the aluminum cover to brown the turkey. That's it. Still no basting--no touching.

Just leave it alone. Remove the turkey and let stand before carving. If you have added stuffing, remove it to a separate dish before serving.

Graciously accept all the compliments then remember that without the famous Jochner recipe your turkey may have been a dry failure.

Tim’s Split Pea Soup
(Great with 06 Syrah)

• 5 slices of smoked Bacon, cut into ½ inch pieces
• Italian Sausage of your choice equal to the weight of bacon add (spicy or mild) you can also use breakfast sausage like Jimmy Dean
• 1 onion (sweet) diced
• 1 leek sliced thin
• 1 large carrots sliced small
• 2 cloves of Garlic, minced
• 40 ounces Chicken broth
• 1 ½ cups green split peas
• 2 bay leaves
• 1 teaspoon of fresh rosemary chopped
• 2 cups chopped white potatoes
• Pinch of Cardamom spice

Place sausage, bacon in large pot, cook over medium heat until crisp.

Stir in onion,leek, carrot, garlic, and cardamom; cook until vegetables are soft, about 10 minutes.

Pour in chicken broth potatoes, peas and bay leaves and rosemary.

Bring to boil.

Reduce heat to low/med low, cover and stir occasionally and simmer until peas and potatoes are cooked about an hour and a half.

Soup should turn green and have a nice thick consistency.

      Tim’s Corn Chowder

• 4 yukon gold potatoes
• 1 can whole kernel corn
• 1 can creamed corn
• 1 can cream of potato soup
• 3 slices of bacon
• equal amount of jimmy dean sage sausage
• 3 cloves garlic crushed
• 5 cups whole milk
• salt and pepper to taste

Cut potatoes into cubes and boil in salt water until done

Fry bacon and sausage in a big pot (not to fast don’t burn bottom)

Take bacon out and let cool, when cool chop Dice onions sauté in grease from bacon and sausage Add garlic cook for a minute then add the 3 cans (drain the corn) first

Then add the milk( 5 cups is pretty rich) so depending on how rich you want it you can substitute a cup of 2% milk or 4.5 cups of whole milk and half a cup of water etc..

Drain potatoes and add, plus the chopped bacon, salt and pepper to taste….add a dash of hot sauce if you like, or leave it alone bring to boil slowly then simmer for 20 minutes and enjoy. Serves 6

AND WHAT IS THAT SMELL?

Around 500 chemical compounds have been identified in wine, many of them shared with fruits, vegetables, and other surprisingly common substances. Some distinctive ones you might find in Syrah are lavender, eucalyptus, plum, leather, pepper, licorice, bitter chocolate, blackberry and smoke.

By: Kris Lavezzoli & Tim Jochner
Chief Editor: Kris Lavezzoli

                                                           TJ’s Easy Chicken Cilantro Soup

4 Cooked Chicken breasts
5 Cans Chicken broth
2 Cans chopped tomatoes 1 plain, 1 garlic and olive oil
5 Heaping Tablespoons Fresh chopped Cilantro
1 Can of Corn
1 small to medium chopped onion
1 small potato (optional)
½ teaspoon black pepper
Tortilla chips crushed (optional)

In a skillet cook chicken breasts over medium/low heat with 3 tablespoons Shadowbrook olive oil, garlic salt and pepper to taste.
In a soup pot place 3 tablespoons Shadowbrook olive oil and cooked chopped onions over medium heat until transparent. Chop chicken into cubes, add all other ingredients into pot, bring to boil and simmer for an hour. Salt and pepper to taste.
Serve soup over a thin layer of crushed chips (optional) …..Enjoy!

Tim's Tantalizing Turkey Breast

For those of you with a small group to feed, try my turkey breast recipe. It tastes great on the barbecue.

1 part white wine
1 part peanut oil (this is the key)
1/2 part soy sauce
Season to taste (examples: rosemary, garlic salt, pepper, etc.)

Cover, refrigerate, and marinate for at least 18 hours. Your best results will be after 24 to 48 hours. Barbecue until no longer pink near the bone.

Whichever recipe you choose, enjoy your meal and have a Happy and Safe Thanksgiving! (don't catch the house on fire).

Serve with Shadowbrook Chardonnay 2003