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. Cover (TENT) the turkey 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.

Spicy Chicken &
Gorgonzola Rigatoni

1 lb. rigatoni
2 Tbs. butter
2 cloves minced garlic
¾ lb. sliced mushrooms
3 tsps. Red pepper flakes
¼ cup chopped and drained sun dried tomatoes
2 tomatoes – chopped and seeded
2 cups cooked and shredded chicken breast
1 cup whipping cream
8 oz prepared pesto
½ cup crumbled gorgonzola cheese
salt and pepper to taste

In heavy skillet, sauté butter, garlic, sun dried tomatoes, mushrooms and pepper flakes over medium heat for about 5 minutes. Set aside. Boil pasta according to directions. While pasta is cooking, in a separate saucepan combine whipping cream, pesto and gorgonzola. Simmer over low heat until cheese is melted. Add tomatoes, chicken, and mushroom mixture. Mix with strained pasta.

Stir and serve with 2002 Shadowbrook Syrah.

What is
SYRAH?

A native vine of the Rhone Valley in France, this wine is dark, full-bodied and powerful with great aging potential. Syrah flourishes in warmer climates, and is a very adaptable grape. Warmer climates bring out the flavors of plums and Blackberries and a floral bouquet . In cooler climates it produces slightly lighter, more peppery wines with less intense fruit, less tannin and less richness. Despite its high tannin content, Syrah often reaches a drinkable mature stage quite soon.

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

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