Roasted Chicken or Turkey to Die For!

Since we couldn't get a grass fed turkey, we chose to get 2 smaller chickens (8-9 pounds each) that were organic and fresh. We did two variations....

Note: These recipes were inspired by Food Network but have some modifications.

Ingredients:

Orange-Tea Bourbon Brine and Classic Herb Butter:

       Brine Ingredients:

• 2 quarts water
• Zest in wide strips and juice of 5 oranges
• 2 cups kosher salt
• 1 cup sugar
• 12 black tea bags
• 4 bay leaves
• 6 cloves
• 12 peppercorns
• 1 cup bourbon

        Butter Ingredients:

• 2 sticks softened butter
• 2 tbsp. chopped parsley, fresh
• 1 tbsp. dried sage and thyme (or fresh)
• 1 tsp. pepper
• 1/4 tsp. paprika
• 1/8 tsp. ground cloves

Juniper Brine and Rosemary-Lemon Butter:

        Brine Ingredients:

• 2 quarts water
• 2 cups kosher salt
• 1.5 cups brown sugar
• 2 tbsp. juniper berries
• 1 tbsp. peppercorns
• 3 bay leaves
• Zest of 1 lemon (wide strips)

        Butter Ingredients:

• 2 sticks of softened butter
• 5 minced garlic cloves
• 1 tbsp. finely chopped rosemary
• 2 tsp. fennel seeds
• 1 tsp. lemon zest
• 1/2 tsp. pepper

What to do:

1. For each bring, bring the ingredients to a boil in a large pot, then simmer 10 minutes. Add 4 quarts of water (and/or ice too cool it faster)and let it cool. Submerge the turkey or chicken into the brine....use a bag in a bowl or a large container...add water to fully cover it. Refrigerate at least 8 hours overnight.
2. While the turkey/chicken is soaking, pre-make your butter to set aside for the next day. Mix together the ingredients for each butter and set aside. After removing the turkey/chicken from the brine, rinse and pat dry. Reserve 4 tbsp. from each of the butters for the gravy. Rub the butter under the skin of the birds and then some on the top, around the legs, etc. Let the turkey stand 30 minutes at room temperature before roasting. Tip: Place on a metal platform or on vegetables so you have access to the drippings for your gravy.
3. Put the oven rack in the lowest position; preheat the oven to 350. Put the turkey breast side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until skin is golden brown and the thermometer inserted into the thigh registers 165, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserve flavored butter into your gravy just before serving.

Meatloaf Stuffed with Apple Goat Cheese and Rosemary Roasted Baby Potatoes!

It's fall and creeping closer to the holidays and there are some fun new ingredients in the stores which inspired this new version of meatloaf. I hope you enjoy! :)

Ingredients:

• 1 pound ground turkey
• 2 eggs
• 1 small roll of apple crusted goat cheese (mine was from Trader Joe's or choose your preferred cheese stuffing)
• 4 tbsp. balsamic vinaigrette (2 for the meatloaf, 2 for the sauce)
• 1 cup ketchup (for sauce)
• 1/4 cup brown sugar (for sauce)
• 2 sprigs of rosemary, finely chopped
• 8 large jalapeno stuffed olives, chopped
• 1/2 onion, diced
• 1/2 pound of small baby potatoes
• 2 tbsp. EVOO (I used black truffle oil for the potatoes)
• 2 sprigs of rosemary, chopped to top the potatoes
• 1/2 onion, diced for the potatoes

What to do:

1. Preheat the oven to 400.
2. In a medium bowl, mix together the turkey, eggs, 2 tbsp. balsamic vinaigrette, 2 sprigs of chopped rosemary, olives, and 1/2 onion together.
3. In a bread loaf pan/meatloaf pan, spray with Pam or put in foil. Then put a small layer of the meat mixture on the bottom. Next put in some small chunks of the cheese. Top with the rest of the meat mixture, making a loaf shape.
4. Meanwhile, mix together your sauce (ketchup, brown sugar, and balsamic vinaigrette) and pour over the top.
5. Place in the oven and bake for 30 minutes or until done.
6. Meanwhile, in a small baking pan, place your potatoes and top with the chopped onion, rosemary, and glaze with the EVOO or truffle oil. Bake also for 30 minutes or until tender.

Enjoy!

Turkey Sausage, Shrimp, and Veggie Creation!

Ingredients:

• 1 lb of large shrimp, peeled and devined
• 1 lb turkey sausage
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• Salt and pepper
• Red pepper spice to taste
• 2 limes, juiced
• 10 ounces of mushrooms, chopped
• 1 pint of cherry tomatoes
• 1 can tomato sauce
• Optional: rice or noodles (to serve the dish on top of)

What to do:

1. In a large frying pan, saute your sausage, breaking it into small bite size pieces. Add the onion, garlic, peppers, mushrooms, and any other veggies you'd like to add and saute, about 5-6 minutes. 
2. Add in the spices: red pepper, salt and pepper. Also, add the tomatoes and cover the pan. 
3. Simmer for 8 minutes until the tomatoes burst. Add 1 cup of tomato sauce, cook another 2 minutes.
4. Mix together thoroughly. Add the shrimp and lime juice. Simmer for about 3 minutes, until the shrimp are opaque. 
5. Serve alone or on top of rice or noodles. 

Chicken and Sausage Gumbo!

Ingredients:

• 1/3 cup flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces cooked smoked turkey sausage links, quartered lengthwise and diced
• 1 1/2 cups chopped cooked chicken
• 2 cups sliced okra (or other veggies if you don't care for okra)
• 1 chopped onion
• 1 chopped green pepper
• 1/2 cup chopped celery
• 4 cloves garlic, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 cups hot cooked rice

What to do:

1. For roux, in a medium heavy saucepan stir together flour and oil until smooth. Cook and stir constantly over medium high heat for 5 minutes. Reduce heat to medium and cook and stir constantly about 15 minutes more or until dark reddish brown color is reached. Cool.
2. Place water in slow cooked. Stir in the roux. Add sausage, chicken, okra (or other veggies), onion, green pepper, celery, garlic, salt, black pepper, and cayenne pepper.
3. Cover and cook on low-heat setting for 6 hours or high heat setting for 3-3.5 hours. Skim off the fat. Serve gumbo over hot cooked rice.