Maple-Bourbon Roast Turkey with Gravy--country living

This is a great recipe! I forgot to take a picture the first time,but it was fab. I now have my photo below.. I will make this again.NOTE --this takes sometimeslonger to cook then it says--it takes about as long as a stuffed turkey because of the orange and lime and onion filling the cavity.  Here is a picture from this year , 2012.   However in 2013 the cooking times worked perfectly for me I had a 11 and 1/2 pound turkey and it did only take the time the recipe called for.

1 (14 pound) turkey, rinsed and patted dry with neck and giblets reserved (I used a Butterball)

1/4 cup coarse salt

1 tablespoon sugar

2 teaspoons of chile powder

1 orange

1 lime

1 small yellow onion, halved

2 bay leaves (I didn't see this and I didn't use it)

3 unpeeled garlic cloves

3/4 cup maple syrup
2 tab molasses

2 tab light brown sugar

1 tab GF Worcestershire sauce

2 cups Bourbon

Butter for foil optional

1/3 cup of flour or if GF use some cornstarch (not as much)

Chicken broth 2 cups to add to gravy makings

1. Preheat oven 325 F. Tuck wind tips under turkey by bending them back and pushing them under wings. In a small bowl combine, salt, sugar, chili powder. Carefully run your fingers under breast and thigh skin to loosen, then rub meat with about 1/3 of seasoning. Rub remaining seasoning in cavity of turkey and all over skin. Next pierce orange and lime with a fork and stuff citrus in cavity, along with onion , bay leaves and garlic. Using a kitchen string , tie legs together (with the butterball I didn't have to tie since there was skin looped over them holding them together).(To make this fit better I have used just a 1/2 orange and 1/2 lemon--but it makes the gravy more citrus like).

2. In a small skillet, stir maple syrup, molasses, brown sugar, and Worcestershire sauce. Bring to a simmer; let cook 5 minutes.

3. Set turkey breast side up in a large roasting pan fitted with a rack. Put turkey neck and giblets in bottom of pan under rack in the pan and add bourbon. Pour all but 1/3 cup of maple-syrup mixture over turkey. Cover pan with lid or buttered aluminum foil. Roast turkey, covered, for 1 hour and thirty minutes.

4. Uncover pan and brush turkey with reserved maple-syrup mixture. Return turkey to oven and continue to roast, uncovered, until an instant-read thermometer inserted into thigh meat registers 165 F, 40- 50 minutes NOTE--It sometimes takes longer than this !! Actually the butterball turkey instructions say breast meat should be 180 F and thigh 175F. I have had it occasionally take an extra hour longer than this when I cook it! It may depend on the coldness of the turkey to start etc. Lift turkey from pan, allowing any juices in cavity to drain into pan (we failed to let the juices inside run into pan so it may taste different if you do this--it was great just with the pan juices). Transfer turkey to a platter or cutting board. Tent turkey with foil and let rest for 30 minutes.

5. Discard neck and giblets and pour juices from pan into a gravy separator or large measuring cup. Remove fat, reserving 3 tab of fat. If needed add enough water to pan juices to measure 4 cups (I added some chicken broth to the pan juices along with water).

6. Place reserved turkey fat in a large saucepan over low heat. Gradually whisk in flour or corn starch and cook, whisking constantly, until flour has browned, about 5 minutes. Gradually whisk in pan juices (and broth if using and water )and cook whisking constantly, until gravy is creamy and slightly thickened, about ten minutes.

2013 turkey pictured below--it cooked exactly as directions had stated with no added time:

found the recipe in 2011

NOTE: I n 2021 I cooked a turkey a little over 16 lbs for 4 hours and it was perfect.Nice and moist. I had it covered for the first hour and forty-five minutes and then uncovered for the rest. it did measure temperatures at the higher amounts— around 180 for breast and 170 or maybe a bit higher for thighs.

Corn Bread Pudding

This is easy and fast because it takes only a couple of ingredients. It is gluten free too. I found this on line. NOTE: it is sweet (I think I will try it with less sugar next time, but I still liked it)

Recipe submitted by Bizobiff, 11/08/07

Corn Pudding/Bread

Ingredients (use vegan versions):

1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained and rinsed
1 cup brown sugar
1 cup corn meal (I used a gluten free cornbread mix)
2 tablespoons margarine (I used olive oil)

Directions:

1. Preheat oven to 350 degrees F. Put all the ingredients into a baking dish (I use a deep pie dish). Mix well.

2. Bake in oven for 25-30 minutes or until the top begins to crack.

3. Let it cool for a few minutes before serving.

This is halfway between a pudding and a bread. It's sweet and goes great with savory dishes and is especially awesome under hoppin' john and chili.

Serves: 8, Preparation time: 5 minutes
'

Lentil Pumpkin Soup with Kale

This is a nice change and I got the idea from a fatfreevegan recipe.

1 large onion

1/2 Tab minced garlic

1 pound of lentils

1 15 ounce can chicken or vegetable broth

1 15 ounce can diced tomatoes

6-8 cups water

Kale (as much as you want)

2 large carrots

1/2 cup butter peas (optional)

1 tsp oregano

1/2 tsp paprika

1/2-1 tsp cumin

1/8 cup quinoa

1/2 cup pumpkin

garum masala (to taste-optional)

salt and pepper to taste

lime juice

In large pot brown onions using pam spray (or whatever ). When about browned add the garlic cooking for another minute. Place rinsed lentils in the pot with the butter peas and the water and a pinch of salt. Cook covered for about 45 minutes or until the lentils and peas are tender.

Add broth, tomatoes, chopped kale, chopped carrots, quinoa and seasoning and cook 20 to 25 more minutes until tender. Add the pumpkin and cook for another 5 minutes stirring to blend. Squeeze lime juice over all when serving.

Roasted Vegetables and chickpeas (better home)

I found this in Better Homes and Gardens. Nice for a different kind of dish. Prep 30 min. Roast 45 oven 425. (I don't think my prep took as long!)

1 pound carrots, peeled and cut into 2 inch pieces

1 pound sweet potatoes, peeled and cut into chunks

1 large red onion-Me--I want more next time (I used a regular onion), cut into 1 inch wedges (I cut smaller)

1 pound red or russet potatoes, cut into cubes (I did larger chunks)

6 cloves garlic, minced

1 16 oz can chickpeas (garbanzos) rinsed and drained

2-3 tab olive oil

1 tsp dried rosemary , crushed

1 tsp. brown sugar or granulated

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1. Move oven rack to center of oven. Preheat 425. Place all vegetables, garlic, and chickpeas in large shallow roasting pan. In small bowl combine oil, rosemary, sugar, salt and pepper. Drizzle over vegetables; toss well to coat.

2. Roast , uncovered, about 45 minutes or until lightly browned and tender , stirring at least 2 times. Makes 8 side dish servings. (I cooked mine longer)