Alton Brown from the food network has the best turkey recipe out there and it is quicker and moister then any other recipe I have tried and I have tried a lot. The secret is to cook the turkey at 500 degrees for 30 minutes and then reduce the heat to 350 and cook it for 2 and a half hours. I do not brine the turkey though, this takes away from it’s natural flavor. I would rather flavor than moistness. We usually use sage, lemon, onions and whole peppercorns with our turkey but I can not say enough good things about this recipe in only 2 and a half hours you have the most moist turkey out there, which really lessons the stress level for the chef.
Here are some of my favorite sides:
- 3 tablespoons butter
- 1 lb leeks, trimmed
- salt and freshly ground black pepper
- Take off the tough outer leaves and trim off the very green part of the off the leek(it is very tough). With a sharp knife, place the leek on a flat surface and cut vertically in half. Leeks can harbor lots of dirt. I like to fan them out and run them under cold water making sure to get all the dirt out. You can also soak them in cold water and repeat a few times.
- When the leeks are trimmed and washed chop them into 1 inch pieces. Place a frying pan over a medium heat, add the butter and let it melt – it needs to lightly coat the surface of the pan.
- Add the leeks and saute for 15 minutes until the leeks become soft.
- Season with salt and pepper.
Curried Brussel Sprouts
- 1 pound brussel sprouts, halved
- 2 shallots, minced
- 2 tablespoons olive oil
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 turmeric
- 1 cup frozen green peas
- salt and pepper to taste.
- 1-2 tablespoons sour cream
- I microwaved the brussel sprouts with a bit of water you should have a setting on your microwave for raw veggies. I think 2-4 minutes is sufficient.
- In a skillet or pot add oil and shallots then spices, then add the peas.
- Add cooked brussel sprouts and salt to taste, add the sour cream.
Roasted Yams with Pecans
- 3 large yams
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/3 cup pecan pieces
- a pinch of salt
- Preheat oven to 400 degrees. Peel the potatoes, and cut them into small pieces.
- Spread them out in a large baking sheet or roasting pan and pour the olive oil over the sweet potatoes—toss them until they are covered with the olive oil.
- Cook, tossing occasionally, until they are tender about 25 minutes(if you make the pieces bigger cook for a bit more) .
- Sprinkle with melted butter, brown sugar and pecans and bake for another 10 minutes… Enjoy!
- *this is based on a Martha Stewart recipe . This is one of my favorite dishes. It is great with roast chicken as well.