Let’s talk Turkey

 Cooking is always an evolving art, one of the many aspects I enjoy, is the ability to learn new recipes or techniques,  We were sold on the idea of wet brining poultry when you had the time, it does make for a more juicer bird.,  However it was really only at Christmas that we attempted this technique.  But finding a container larger enough for a wet brine and then refrigerator room in the silly season was near on impossible.  So whilst researching for our latest "Christmas in July" family lunch I came across this alternate on You Tube.

I will be admit this is our first attempt and we could have spatchcocked the Turkey a little better but gee it was a far easier brining experience and a way faster cook.

The after photo may look a little overdone but I can honestly say the breast was still beautifully moist.

I encourage you to give it a go.

After dry brining, Before cooking

After cooking

Ingredients

2 teaspoons of Kosher salt per kg of bird or 1% of the Turkey weight.

Baking powder (gives a nice crunchy/brown skin) - approx 1 Tablespoon

Zest of one spray free lemon

2 Tablespoons chopped fresh thyme leaves.

Oil for rubbing, or bacon fat or goose/duck fat

2 carrot, sliced lengthways

2 sticks celery

2 sliced onions, sliced through the middle

Oven Thermometer or remote probe thermometer (available from Bunnings)

Method

Unwrap the turkey, do not rinse under the tap as it is not necessary.

Turn the turkey upside down, breast facing down, you will need a pair of kitchen scissors and starting at the parson's nose cut all the way down the side of the back bone.  You will need strong hands or a willing husband  :) Then cut the down the other side of the back bone.

Remove the backbone and retain to make stock later.

Now flip the bird over and pressing down very hard on the breast bone with both hands, trying to snap the breast bone so that the Turkey lays down a little more flat.

Now position your Turkey, take the wing tips and tuck behind the wing.  Rotate the thighs and legs outwards so leg is facing inwards. (my first photo does not show correct leg position, will try again next time)

Dry brining is the process of aggressively salting meat and giving the salt time to penetrate through the meat, which for a large Turkey can take up to 3 days in the refrigerator.

The salt absorbs into the bird and denatures the protein inside the cells which makes the moisture stay within the Turkey.

In a small bowl, tip salt in.

Add baking powder, lemon zest, thyme leaves to the salt.

Flip the Turkey over so the inside is showing.

Rub a third of the salt mixture patting down with your hands.

Flip Turkey to the presentation side and rub in the remaining salt mixture. Don't worry if some falls into the pan when you flipped it.

Now do not cover and pop in the fridge for at least 2 days at most 3 days.

2 days later remove Turkey from the fridge at least an hour or 2 prior to cooking to get to room temperature.

Preheat Oven to 230 degrees Celsius

It will only take a maximum of 90 minutes to cook the Turkey

Prick the skin with a sharp knife, we don't want any air bubbles to lift the skin of the Turkey (because of the baking powder)

Rub the Turkey skin all over with any type of oil, duck/goose fat, even in the nooks and crannies.

Line a large oven roasting dish with the chopped vegetables, lay Turkey on top. You can add a little water later on if the oven is smoking too much.

Put the oven proof thermometer or remote probe thermometer into the deepest part of the breast not touching the bone.

Place the oven tray in the oven with the legs facing the door of the oven.

1/2 way through the cook rotate the oven tray so the wings now face the oven door.

150 degrees F or 66 degrees C is the temperature we need to get the Turkey too.

Once out of the oven, let it rest for at least 20 minutes.  The Temperature will continue to climb.

Don't cover with anything as you will loose the crisp skin, and don't remove the probe either.

Once rested, carve and arrange on a serving platter.

Mamma Marmalade

Toddler Chef Eggbeater Pancakes

My Grandson discovered my manual rotary eggbeater and was enthralled. It was taken for rides in his little car, included in construction play and held during story time. So I needed to find an easy recipe where he could really whip up a storm and then eat the results!  

This is a simplified very young child-friendly recipe - no salt, sugar or butter in the main batter mixture. The finished pancakes can be made thinner than usual thick pancakes because the key attraction is the eggbeater and the final honey flourish! 

Usually you don't want to over-beat pancake and pikelet mixes because it toughens the gluten but the point of this recipe is to use minimal ingredients and encourage participation and learning cooking skills.  Nana doesn't indulge him with sweet treats - blueberries are the treat of choice in my home - but I do permit a tiny drizzle of fresh honey, sliced banana or a dash of raspberry jam on these homemade pancakes as there is no other sugar in the batter.

Of course, always supervise children closely and keep little fingers and clothes away from stovetops during cooking and while hot objects are around.

Enjoy!  Nana Colleen

   

Tip  - get all equipment and ingredients out before starting.  Have a damp handtowel and cleanup rag on standby. And a just-damp towel under a bowl can help keep bowl in place during enthusiastic mixing

Preparation    5 minutes or as long as they want!  

Plus 30 minutes batter rest time (if possible - good delayed gratification practice if toddler amenable)  They love watching the countdown on the timer!

Cooking          a few minutes per pancake

Serves             makes 3 - 4 small size pancakes

Ingredients

1 egg

3/4  cup Self Raising Flour  (OR  plain would be okay for this recipe)

75 ml water  (1/3rd cup)

75 ml milk    (1/3rd cup)

tiny shake cinnamon

teaspoon softened butter to grease pan

Method

Allow toddler to help measure out the ingredients and place necessary utensils on bench

Combine the water and milk in an easy-pour jug, approx 500 ml size so you can re-use to pour batter into pan later

Beat the egg until light and fluffy in a deep bowl - using the eggbeater!

Pour the water and milk into the beaten egg and beat again - using the eggbeater!

Sift the flour and cinnamon into another deep bowl

Make a little well in base of flour and gradually add the eggy milk - let them use the eggbeater  but not too much this time - until just combined and batter smooth. Pour batter back into the jug used previously to make pouring into pan easier.

Pop batter aside covered with a tea-towel. Let toddler set the timer for 30 minutes - if possible - even 5 minutes will be okay.  They love pushing the buttons and watching the countdown!

Warm pan and melt a tiny amount of butter.  Pour approx 1/third or 1/quarter into the pan depending on how many pancakes you want to make. This is a fairly runny mixture.

Cook on one side until starts to bubble (approx 2 - 3 minutes depending on thickness)

Flip over and cook other side ( approx 2 minutes)

Remove and pop onto serving plate.

Cooking remaining batter as above.

Serve with a drizzle of honey, sliced bananas or a dash of jam.

Let them help tidy up afterwards too!

Enjoy!   Nana Colleen 

Pecan stuffed dates

 We recently celebrated Christmas in July and I was looking for a new starter/nibble.  I came across these stuffing dates and they worked a treat. Can be done ahead, something a little different and vegetarian.

Ingredients

2 Tablespoon olive oil

1 eschallot, finely chopped

1 garlic clove, crushed

50g fresh breadcrumbs

100g pecans, finely chopped

1 Tablespoon thyme leaves, chopped

50 ml vegetable stock or water

12 medjool dates, pitted

12 small sage leaves

Method

Heat the oil in a frying pan, add shalllot and pinch of salt, cook 2-3 minutes until softened, then add garlic, breadcrumbs, pecan and thyme. Cook for a further minute.  Add a splash of stock to bring the mixture together.

Preheat the oven to 180 degrees Celsius

Cut the dates in half lengthways (don't cut all the way through). Remove the seed.

Take small amounts of the stuffing and place inside the dates, push the sides of the dates back together.

Put a sage leaf on top of each date, then put the dates on an oven tray.

You can prep the dates to this point and place in the fridge overnight to do ahead.

Brush the outside of the dates with olive oil, hen bake for 15-20 minutes until the sage leaf is crisp.

Yum

Mamma Marmalade

Meatloaf

 Comfort food at its best, Meatloaf.  Does not win any prizes for being the most attractive but it sure does win in the categories of easy and delicious.

This is a base recipe that you can add in whatever you choose to amp up the flavour.  You could place have the mixture in the tin and then add a layer of boiled eggs or swiss cheese and salami.  An economical meal and this version is made low carb/keto by substituting breadcrumbs with almond flour.

Ingredients

1kg ground mince, I used 1/2 beef and 1/2 pork

1/2 cup ground almond flour

1 large onion, diced

3 cloves garlic, crushed

2 Tablespoons tomato paste

2 Tablespoons Worcestershire sauce

1 egg, large organic

1 Tablespoon Italian seasoning

1 Tablespoon fresh herbs, chopped (I used Parley, Thyme and little Rosemary)

2 Teaspoon salt, 1/2 teaspoon ground black pepper

4 x bacon rashers, rind removed, nitrate free if possible

1/3 cup tomato ketchup (sugar free) or low sugar

Method

Preheat oven to 180 degrees Celsius

Grease a loaf pan and line with bacon rashers.

In a large bowl combing all ingredients apart from tomato sauce.

Mix together till well incorporated but don't overmix.

Place mixture into loaf pan.

I place loaf pan in a roasting pan and pour hot water until it is half way up the side of  the loaf pan.

Cook for 30 minutes.

Remove from oven and spoon on tomato sauce of your choice.

Return to oven and cook for a further 45 minutes or until internal temp is 71 degrees celsius.

Turn out on a board and serve with your choice of vegetables.  We had keto cauliflower au gratin.

Enjoy

Mamma Marmalade