Poultry Rub

Use on whole chickens, turkeys, or parts before roasting or grilling.

2 T kosher salt
1 t peppercorns
1 t coriander seeds
1 t dry rosemary leaves
1 t dry sage leaves
1 t dry oregano leaves
1 t dry thyme leaves
1 t dry tarragon leaves
1 t granulated garlic

Combine the ingredients in a spice grinder and process until fine. Rinse the poultry in cold water, dry thoroughly, oil the skin, and season all sides with a 1 teaspoon per pound. Store tightly covered. 

Cranberry Sauce with Mandarin Oranges

Developed on T-Day 2021, using canned mandarins, when it was discovered that DrDaddy had no fresh oranges on hand. Half the sugar comes from the "light" syrup.

1 15-oz can mandarin oranges in light syrup
1 12-oz bag fresh or frozen cranberries
1/2 c granulated sugar
1/8 t table salt

Empty the entire can of oranges into a three-quart saucepan. Break into small pieces with a potato masher. Add the berries, sugar, and salt. Place over high heat, bring to a boil. Mix constantly with the masher. When the berries start to pop, lower the heat to medium and cook about five minutes, mashing and stirring from time to time. When the cranberries are mostly broken up, cover tightly and set aside to cool. Do not disturb or the pectin network will be disrupted and the sauce won't properly gel and will be watery.

Stuffing for Roast Turkey

Recorded November, 2015. A Family Favorite over many generations for Thanksgiving or any other holiday dinner. This recipe will stuff a 12 to 14 pound bird.

24 oz loaf hearty white sandwich bread (Arnold’s Country White™ is good)
1/2 c soft margarine or butter
1 medium onion, diced
1 carrot, diced
1 rib celery, diced
4 oz mushrooms, chopped
2 sprigs of fresh thyme or 2 t dry
about 3/4 c turkey or chicken stock
salt and freshly-ground pepper

Cube and toast the bread according to the method described here, and set aside in a large bowl. In a large skillet, melt fat over medium heat. Add vegetables and thyme, and sauté gently until tender; remove thyme. When vegetables and bread are cool, combine them. Add stock by the half-cupful, tossing gently after each addition until mixture is moist but still a bit dry since it will pick up moisture during roasting. Season to taste with salt and pepper. Pack stuffing loosely into front and rear cavities and close with pins and butcher's twine.

Hint: Fewer Crumbs When Making Bread Stuffing

DrDaddy's usual method for making bread stuffing for poultry is to arrange the bread slices on a sheet pan, and to toast the bread in a  hot oven (425 degrees F, 220 C) until the top is browned, and then to invert each slice, and return the pan to the oven to brown the other side. When cool, to stack a few slices, cut off the crusts, and then dice the remainder. This method produces copious bread crumbs that are often discarded, which wastes food.

An alternative method that minimizes waste is to trim and dice the bread when it is fresh. Then, place the cubes in a shallow roasting pan, and brown them in a hot oven for five minutes, tossing with tongs or a spoon, and returning to oven to complete baking.

Marinade for Turkey Burritos

Developed November, 2015. Another way to use leftover roast turkey is to make turkey burritos. This marinade adds both moistness and ethnic flavor to the turkey meat. 

1 c water

1 t chicken base (Better Than Bouillon™ Reduced Sodium Chicken Base is good)

1/2 t sugar

1/2 t salt

1 t cumin

1/4 t garlic powder

1/4 t chili powder

Heat ingredients to a fast simmer in a small saucepan for a few minutes with stirring. Cover and cool until just warm. Add up to 10 ounces (300 g) sliced or shredded roast turkey meat to marinate for 15 minutes. Drain and use for burritos. After use, the meat-flavored marinade can be thickened with corn starch for use as a gravy, e.g., over rice or potatoes. Variation: Subsitute roast chicken breast meat.

Meat-Cheese Appetizer Rolls

Like many, DrDaddy and Family want to reduce their intake of starches and sugars ('carbs'), and consume fewer calories of all kinds. After carbs, only two food groups remain, protein-rich foods, and fats. What to eat late afternoon, when hunger often develops? These high-protein snacks make a good choice. They deliver virtually no carbs, are quick to prepare, and quickly tame the hunger pangs.

2 slices, about 2 oz (60 g) thinly-sliced delicatessen roast beef, corn beef, turkey, or chicken
Dijon mustard
1 oz sliced Swiss cheese

Cut the cheese into wide strips. Stretch out a beef slice, spread mustard along its length, position the cheese, and roll up from the wider end. Slice across to yield bite-size pieces.

Fried Chicken Salad

Prepared November 25, 2013. The dish uses leftover fried chicken breast meat.

1/2 lb (250 g) boneless, skinless chicken breast harvested from fried chicken (or rotisserie chicken), small dice
1/2 c celery, small dice
1/4 c green onions, finely crosscut
1 T vegetable oil
3 T lemon juice
2 T fresh parsley, minced (or 1 T dry)
1 t dry tarragon, rubbed
1/3 c mayonaise
salt and pepper to taste

In a small bowl, mix the chicken with the vegetables. Then drizzle on oil and lemon juice, add the herbs, and mix. Mix the mayonaise in gently, add salt and pepper, and additional lemon juice to taste. Makes about a pint. Variation: Substitute roast turkey breast for the chicken.

How to Roast a Small Butterball™ Turkey

Small Butterball Turkey™ after Roasting

Prepared November 23, 2013 for a pre-Thanksgiving family gathering. The method closely follows the meat packer's recommendations. Butterball™ turkeys are brined with a salty broth-vegetable oil emulsion, which accounts for the moistness, tenderness, and reliability. DrDaddy's mom always roasted BB's after she stopped keeping glatt Kosher and never served a bad one.

10 to 12 lb Butterball™ turkey, safely thawed, carefully rinsed, pin feathers pulled, cool but not cold, wings tucked under, unstuffed

vegetable oil

2-inch-deep roasting pan
flat roasting rack

Thoroughly pre-heat the oven to 325 degrees F (160 C). Position the rack in the lower third. Dry outside of bird with paper towels. Spread vegetable oil generously by hand all over the bird. No other seasoning is needed. Breast up. Fold the neck skin under the bird, and close the vent with a slice of bread to keep the interior moist. Place the pan toward the rear of the oven. Roast undisturbed for one hour. Turn 180 degrees, and return to oven. After another hour, lightly tent the breast with aluminum foil to protect the white meat from overcooking. Return to oven. Remove in 30 minutes and check the temperature deep in the thigh and breast. The recommended internal temperature is 175 to 180 degrees F (about 80 C) but many prefer turkey less well-cooked. They aim for 165 F (75 C). Remove from oven, discard the foil and let cool 20 to 30 minutes before carving. Serves 8 to 10 generously.

Easy Cranberry-Orange Sauce

Prepared October 25, 2013

12 oz bag of fresh or frozen cranberries, rinsed and drained
1 c premium orange juice (Simply Orange™ is good)
1 c granulated sugar
1/4 t salt
pinch black pepper

In a stainless steel three-quart sauce pan, bring the ingredients to a boil, mixing with a potato masher as it cooks. Lower the heat and continue mixing and mashing the fruit for about 5 minutes, never leaving the pan unattended due to foam formation. When the berries break open, they release pectins that will gel the sauce when chilled. Stop the cooking when there is plenty of large pieces of fruit left. Cover the pan tightly and cool off heat undisturbed. Transfer to a clean covered container. Keeps months on the bottom shelf of the refrigerator.

Turkey and Dumplings

Turkey and Dumplings

Recorded and prepared January 5, 2012. Adapted from an online recipe by King Arthur Flour. By using frozen vegetables, the preparation is greatly simplified. This is a nice way to use roast turkey leftovers and the stock prepared from the remnants. Could easily be adapted to rotisserie, roast, or boiled chicken and use homemade or commercial chicken stock.
 
Dumplings

1-3/4 c all-purpose flour
1/2 t baking powder
1/4 t baking soda
1/2 t salt
1/2 t pepper
4 T chopped fresh parsley
3/4 c buttermilk
1 large egg

Filling

4 T butter
1/3 c all-purpose flour
3 c hot turkey stock
1 t dry thyme
1 bay leaf
2 t salt
1 t ground black pepper
1/2 t Worcestershire sauce
2 12-oz packs frozen soup vegetables, thawed
1 lb diced cooked turkey

Filling. Melt the butter in a 6-quart cast iron Dutch oven over medium heat. When bubbling stops, stir in the flour to form a roux and cook for a 1 minute. Gradually add the hot stock, stirring constantly to prevent lumps. When incorporated, add the herbs, Worcestershire sauce, salt, and pepper. Simmer for a few minutes to thicken. Stir in the vegetables, and simmer for 5 minutes. Add the cooked meat and heat through. Remove the bay leaf.
Dumplings. Preheat the oven to 350 degrees F (177 C). In a large bowl, add the flour, baking powder, baking soda, and salt. Aerate with a whisk. Stir in the parsley. Mix the milk and egg in small bowl and stir into the dry ingredients to form a dough. 
Assemble. Form balls of dough about an 1-1/2 inch across with two spoons and drop on top of the hot filling starting in the center and moving out in circles. Dough balls should be close but not touching. Cover tightly and bake for about 30 minutes. Tops of dumplings should look dry when done.

General Purpose Seasoning and Dry Rub

Recorded March 21, 2009. In use for many years. Reformulated 2011 to reduce salt by half and later rice starch was added to maintain free-flowing property.

1 T kosher salt (see Note)
1 T dried thyme
1 T ground black pepper
1 T granulated garlic

Combine ingredients by milling a few seconds in a spice grinder. As a rub, season both sides of meat thoroughly (about 1 t per lb) rubbing it in. Apply the rub about 1 to 2 hours before cooking, depending on thickness. Use the rub on pork ribs ribs, pork loin, pork tenderloin and pork butt. Also good on roast chicken, grilled chicken, roast turkey, fried chicken livers, omelets, and grilled beef. 
Variations: Dust a little ground fennel, five-spice powder, cumin, paprika, or cayenne on the meat after applying the rub. Note: Kosher salt is bulkier than table salt. If table salt is used, reduce salt to 2/3 T.

Air-Roasted Turkey Breast

Air-Roasted Turkey Breast Ready to Carve

Prepared February 24, 2010. A turkey breast cooks quickly and stays moist in this adaptation of the classic Chinese moist roasting method.

whole turkey breast, about 6 lbs
3 T poultry rub
vegetable oil

Prepare the Roast
To prepare the roast, remove any extra skin, fat bodies, membranes, or internal tissues. Rinse well in cold water and dry thoroughly with paper towels. Spread all sides with oil, sprinkle on the rub and coat uniformly. Cover and marinate for 2 hours. 
 
Roasting
Preheat oven to 375 degrees F (190 C). Position the roast skin side up directly on the middle oven rack, over 1-1/2 inches (5 cm) of water in a pan on the rack below (see also Air Roasted Chicken on this site). Roast until temperature in the thickest part reaches 160 degrees F, about 80 to 90 minutes. Let stand on a plate to cool for about 20 minutes before carving. Cut slices perpendicular to the skin down to the ribs. Suggested sides: Riced Yellow Potatoes, and Roasted Vegetables.

Braised Turkey Thighs with Olives and Chilies

Adapted by DrDaddy and Merry from Ada Boni's Regional Cooking of Italy. A family favorite and SIGNATURE DISH.

2 turkey thighs -- about 2.5 lbs total
1 6-oz can pitted ripe green or black olives, drained
2 7-oz cans chopped green chilies (Ortega™ is good)
1/2 c dry white wine
2 c chicken or turkey stock
1 T minced garlic
3 T olive oil
12 oz extra-wide egg noodles, boiled according to package

Trim excess skin, remove visible fat, and discard. Season both sides well with salt. Heat a deep skillet or dutch oven over medium-high heat, add oil. Fry turkey until well browned on both sides, turning occasionally. Add garlic and cook until lightly colored -- do not burn! Add wine and cook until reduced by half. Add olives, chilies, and stock.  Reduce heat to simmer, cover partly, and cook until meat is tender -- about 2 hours. Remove meat from pan, cool, and slice parallel to bone. Return to pan to reheat along with the hot noodles. Serves 4 to 6. Steamed or braised broccoli makes a nice side dish.

Braised turkey, noodles, and olives
with butter-braised green beans on the side.