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 |