HOLIDAY TURKEY RECIPE

We decided to share a "different" holiday turkey recipe with everyone, and include some basic information on cooking turkeys too. We are therefore including a link to the Detroit Free Press' wonderful article called "A Thanksgiving Blueprint" which will give you the bird basics: turkey recipes, stuffing recipes, how to carve a turkey, holiday help phone numbers and food safety tips. Use this handy link for more information A THANKSGIVING BLUEPRINT . Part two: THE SIDE SHOW includes information for gravy, potatoes, side dishes and even wine. Below is a recipe from one of our favorite sponsors: Sweet Lorraines. Following the recipe we have some links and phone numbers for further research and recipes to make your holiday kitchen experience a little easier this year.

HOLIDAY TURKEY WITH MICHIGAN MAPLE GLAZE & CRANBERRY-BOURBON RELISH

(From Sweet Lorraines)

Sweet Lorraine's is one of our great sponsors and one of everyone's favorite restaurants. The Detroit Free Press gave them "4 stars" in a recent review. We asked Lorraine if she would share her favorite Thanksgiving turkey recipe with us. She did - and we give her "thanks". The restaurants are located on Greenfield Road just north of Twelve Mile Road in Southfield and in the Marriott Hotel at Laurel Park Place, Six Mile Road and I-275 in Livonia. For more information call (248) 559-5985.

1 whole 12-15 lb. fresh turkey
salt and pepper to taste
1 onion
3-4 T. unsalted butter, melted
2 c. chicken stock
1/4 c. maple syrup
cranberry-bourbon relish (recipe follows)

Preheat oven 350°. Rinse turkey inside and out thoroughly. Season cavity and the outside with salt and pepper. Place onion in cavity, close with skewer and tie legs together. Place turkey breast-side up on rack in a large roasting pan. Brush half melted butter over turkey. Pour 1/2 c. stock into pan. Roast turkey for 15 minutes per pound or til meat thermometer registers 180° in the leg and 170° in the breast (about 3 hours). Baste turkey with pan juices and add 1/2 c. stock to pan every 45 minutes. Combine remaining butter with syrup and brush over turkey the last half hour of cooking.

CRANBERRY BOURBON RELISH

2 c. bourbon
1/2 c. minced shallot
zest of 1 large orange
2 (12 oz.) bags fresh cranberries
2 c. sugar
1 t. fresh grated ginger
2 t. ground black pepper

Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest. Bring to a boil, lower heat and simmer til it reduces to a syrupy glaze (about 10 minutes). Add cranberries and sugar, raise heat and bring to a boil stirring to combine. Lower heat and cook til cranberries start to burst. Remove from heat and add pepper. Cool and refrigerate til needed.
(serves 8-10)
November '98

Here are some other links you can use to get more information and recipes. Click on the toll free numbers to get to the links:

Butterball Turkey: 1-800-323-4848
Honey Suckle White: 1-800-8106325
Reynolds Wrap Turkey Tips: 1-800-745-4000
Fleischmann's Yeast Bakers Help: 1-800-777-4959
Land O' Lakes Holiday Bake Help: 1-800-782-9606
Roperti's Fresh Turkey Farm Information: 1-734-464-6546

Try These links for some differant ways to cook your turkey this year:

Brined Turkey
Deep Fry Your Turkey ?
Grille The Thing !

Don't forget these important links also:

Safety Info: How To Keep The Food Safe
Equipment: Turkey Tools

TIPS FOR A TERRIFIC TURKEY (Prevention Nov. '98)

1.) Buy The Right Size. A 12 lb. turkey is ideal for handling, roasting and carving. It serves 12 adults with plenty of leftovers.

2.) Opt For A Fresh Turkey. Order it a week or two in advance and pick it up no more than two days before roasting. Keep it refrigerated.

3.) Thaw A Frozen Bird Properly. Always thaw in the refrigerator, never at room temperature. While thawing, keep the turkey in its original wrapping in a shallow pan. Thaw 24 hours for every 5 lbs. (a 12 lb. turkey requires about 2 1/2 days to thaw properly).

4.) Thaw It Completely. If it's still frozen, the interior meat will take too long to rise through the bacterial danger zone (40°F to 140°F). An instant read thermometer inserted into the thickest area of uncooked breast meat should read 40°F.

5.) Never Truss Your Turkey For Roasting. Leave the legs and wings free for even cooking.

6.) Use The Right Sized Pan. It should be at least 2 to 3 inches deep with a removable rack to elevate the turkey. A lid isn't necessary (you can use foil).

7.) Bake The Stuffing Separately. A turkey cooks more evenly if it's not stuffed. And stuffing baked on its own won't absorb extra fat.

GETTING THE STUFFING OUT OF THE TURKEY (Phyllis Abernathy)

We all have trouble getting the stuffing out of the turkey. Next time place a piece of cheesecloth inside the cavity and then put in the stuffing. When done, just pull out the cheesecloth and the stuffing comes out intact.

HOMEMADE TURKEY RETRIEVER

Fold 2 strips of aluminum foil about 1 1/2 inches wide and thick, enough to hold the weight of your turkey. Lay them down in the roasting pan before placing the turkey in to cook. Lift the turkey out of the roasting pan to the serving platter.

A LONG MINUTE

Occasionally, we come across a disaster in the making. For instance, a certain food editor for a newspaper received a call from a woman on how long it took to roast a turkey. Reaching for his chart which would tell him how long turkeys of various weights should be cooked, the editor said "just a minute". The woman on the phone said, "thank you" and hung up. One of the listeners said "wasn't it good he didn't say: just a second!"