First off, about filet mignon. It is nothing more than a specific cut of meat. It is a cut taken from the tenderloin region of a beef carcass and is widely regarded as the finest cut of meat. Aptly, it is also the most expensive cut. You can be sure that a dinner with grilled filet mignon will be an expensive, classy affair.

Because it is such a high quality cut and is easily the softest meat in the entire beef carcass, it is also very, very easy to cook. The meat itself is so good that you do not need to work too hard to prepare it properly - the flavor of the meat alone can make for a great meal. You don’t need elaborate sauces, difficult seasoning mixes, or even exquisite side dashes. The filet mignon alone can occupy the center stage in any dinner.

The biggest issue with grilling filet mignon is keeping it moist. Since this cut of meat is very lean, you need to make sure that it stays juicy and moist. One way of doing that is to crush some pepper on it (add salt only when you are about to grill - salt can cause the meat to lose moisture. Also, use sea salt or kosher salt - it has a much better flavor) and wrap it in bacon (any kind will do). The bacon works very well to retain the moisture and also adds its own flavor to the meat. And really, no meal has ever NOT been improved by adding bacon to it.

You don’t need to keep this meat in the seasoning mix for too long. Just keep it outside and let it come down to room temperature. Allow an hour for the pepper and bacon flavor to infuse into the meat.

Since this cut of meat is so tender, grilling time won’t be more than 10-15 minutes. Preheat the grill to the desired temperature. Medium-high for well done, medium-low for rare meat is the rule of the thumb. Then, sear the meat for 2-3 minutes on each side. Make sure that you keep it at 45 degree angles on the grill to get those nice grill marks on the meat. After the outside is seared, just grill each side for 3-4 minutes each.

I personally prefer to use a meat fork to check when the meat is done, but if you are new to the entire grilling experience, getting a meat thermometer would be a better way to check when the meat is done. The “right” temperature varies depending on how you want your meat. Rare meat should be at least 130 degrees, medium around 140, and well done above 145 degrees.

Remember that meat also cooks by itself after you’ve taken it out from the grill. Account for this into your cooking time too, otherwise you’ll find your rare meat turning medium, and medium turning to well done. Let the filet mignon rest for 10 minutes before you plate it up with your choice of sides and have a great dinner!

Don’t lose your shirt buying the best gas grill. Check out my site for gas grills on sale for deals, articles, how-to’s, recipes and more.

Kevin is a self confessed foodie who loves nothing more than grilling a mean steak. You can check out more stuff written by him on grilling and cooking in general at the above mentioned site.

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Cooking with fire has always had its inherent dangers. In recent months there have been numerous fires sparked by the carelessness of mankind. An errant spark can do considerable damage when applied to a dry combustible material.

Heed the following tips to help make your outdoor cooking experience even more enjoyable and most importantly, safer.

Safety Tips for Charcoal Gills and Smokers

1. NEVER use gasoline to start a charcoal fire. This is much too dangerous and can cause considerable damage to the grill or smoker and everything surrounding it, including the individual doing the cooking.
2. Keep a bucket of water close at hand. If close to a water spigot, you could keep a garden hose close by. Just be sure that you have access to water at the end of it so you do not have to go to the source in the event the fire gets out of hand.
3. Make sure your grill is outside with plenty of clear space around it. You will not want anything flammable close to the grill.
4. Do not store flammable liquids and chemicals near your grilling area. This would also include any pool or spa chemicals.
5. Keep a close eye on the grill while it is in operation. Since it can take a while for the coals and embers to completely extinguish themselves, you will need to keep monitoring until completely cool after you have finished grilling and smoking.
6. Ensure children and pets are kept away from an active grill. An excited child or pet can suffer excruciating burns or topple the cooking device by accident while chasing a loose ball.

Safety Tips for Gas Grills and Smokers

1. Keep a fire extinguisher rated for gas and grease fires nearby.
2. Check any gas hoses for cracking, brittleness, and leaks. If you live in an area with wild critters that like to gnaw and chew, you should be especially thorough when inspecting for leaks. The gas line on your gas grill can be very inviting to them, especially if there is grease residue on the grill.
3. Bugs, birds, and debris can cause problems for gas grills. With the burners and igniters, there are many places where obstructions can contribute to a buildup of gas. Any accumulation of gas could potentially lead to an explosion. Inspect the inside of your grill closely. Remove what you can and give the parts a thorough cleaning. Ensure that all outlets in your burners are open and there is a nice even clean flame.
4. Turn off all burners when finished grilling and ensure the main valve to the gas source is closed.
5. As with the charcoal grills and smokers above, a close eye on the grill while it is in operation.
6. Ensure kids and pets keep a safe distance from the grilling area.

Safety Tips for Electric Grills and Smokers

1. Keep the grilling area clean of flammable materials. Even though you are not cooking with fire, you should still exercise caution when using an electric grill or smoker. It still gets hot enough to cook your meat and that means that it can also get hot enough to ignite combustible material.
2. If using an extension cord, verify the rating is sufficient to handle the electrical needs of the grill or smoker.
3. If using an electric grill or smoker outdoors, use only electrical outlets or extension cords designed and safety rated for outdoor use.

With all of the distractions associated with cooking outdoors, it always pays to be cautious and safe. When you are grilling and smoking in the backyard, you want to protect your own property from unexpected flames. When you are grilling and smoking in public areas, you want to protect the surrounding areas.

There is one final tip below which can help maintain harmony in the neighborhood when you fire up that grill or smoker.

One last tip: be mindful of your neighbors. Watch the wind direction to prevent a distraction for your neighbors and perhaps even invite your neighbors to enjoy the bounty.

Born and raised in Iowa, Charles Dan, also known as the Iowa Farmer, has a wide variety of interests, including outdoor cooking. As an early member of the Boomer Generation, he has attempted to keep up to date with computer technology applications and how they can impact daily life.

He has spent time developing various web sites including http://barbecuegrillsgalore.com. When looking for an appropriate barbecue grill, Mr. Dan likes to research and review various grills and smokers and share his findings with others. For a portable propane gas grill, he likes the Weber Q320 Portable Grill

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Harissa is a paste from North Africa with all the flavors of the Mediterranean; cumin, coriander, caraway, mint and chilies. It is great as a marinade for grilled lamb, beef, chicken or fish. You can make this with fresh Serrano, cayenne or Habanera chilies. If you’re growing chilies in your garden, put up a batch of harissa while they’re fresh. If you prefer a milder harissa, use red Ancho chilies (ripe poblano chilies). There certainly is no reason why you couldn’t make this Moroccan paste with chipotle peppers (smoked red jalapeno peppers) also. The smoky tones would add another flavor dimension.

The yogurt in the sauce recipe given below will tame the heat of the chilies and the honey and cinnamon will add a touch of sweetness which will also help to caramelize the surface of the salmon when cooking. There’s just enough orange juice to give it a sour note and balance the rest of the flavors.

Harissa and yogurt makes a tasty dip for sesame coated lamb meatballs. Check out Cat Cora’s recipe video at McCormick Gourmet. Chicken tenderloins can be marinated with the harissa and grilled on skewers. Harissa marinated flank steak grilled with fresh eggplant and bell peppers is especially tasty served with your favorite couscous, Mediterranean black bean salad and fresh figs with yogurt and honey.

Harissa paste is super easy to make, there’s no cooking, and is best made a couple days before using. It will keep in the refrigerator up to 6 weeks. This recipe makes about 1-1/2 cups. It may be doubled or tripled and spooned into hot sterilized jars up to 1/2 inch from rims. Cover with 1 Tbsp olive oil before sealing and refrigerate. This makes an unusual hostess gift or gift for your favorite foodie.

Ingredients for Harissa Paste:

o 1 cup fresh red chilies, seeded, veins removed

o 3 garlic cloves, crushed

o 1/2 tsp sea salt

o 3 tsp coriander seeds

o 3 tsp cumin seeds

o 1-1/2 tsp caraway seeds (or fennel seeds)

o 1/4 cup fresh mint leaves (or 2 tsp dried mint flakes)

o 1/2 cup olive oil

Method:

1. Process chilies, garlic, salt, seeds and mint leaves in food processor until smooth.

2. Reserve 1 Tbsp olive oil and add remaining oil to chili mixture in a steady stream while processor is running.

3. Spoon harissa into a glass jar and drizzle with reserved oil to cover. Seal and refrigerate.

Grilled Salmon with Harissa Yogurt Sauce

Ingredients:

o 1 lb of salmon steaks or fillets, 1 inch thick, cut into 4 portions

o 1 Tbsp Harissa paste (recipe above)

o 1 cup yogurt (Greek style)

o 2 Tbsp honey

o 1 Tbsp orange juice

o 2 tsp orange zest

o 2 tsp grated fresh ginger (use micro-plane grater)

o 1/2 tsp cinnamon (Saigon cinnamon from McCormick’s Gourmet Collection)

Method:

1. Salt and Pepper salmon fillets. Fold thinnest end of each fillet to the top of the fillet so that each fillet is relatively the same thickness from end to end.

2. Combine remaining ingredients in a small bowl and whisk to incorporate. Remove 4 Tbsp of sauce for marinade. Chill remaining sauce until serving time.

3. Spoon marinade over top and skin side of each salmon fillet. Let sit for 20 minutes.

4. Place fillets, skin side down, on grill 6 inches from heat source and cook for 3-5 minutes on each side, until both sides are golden brown, turning once. Do not over cook. The center of each fillet should be pink to red depending upon your preference. Cooking it well will dry it out.

5. Serve with a dollop of chilled sauce and garnish with chopped mint if desired.

Notes:

1. You may grill on a flat iron or a non-stick skillet. Drizzle 1 Tbsp olive oil on a hot grill or non-stick skillet. When oil is hot but not smoking place fillets on grill, skin side down. Cook as instructed above.

2. Dried chilies may also be used to make the Harissa paste; just soak dried chilies in hot water to cover for 20 minutes and drain. Process as directed.

Other recipes by JoAnn Jagroop at http://thisdamecooks.com

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As the Christmas Holiday gets closer, it is time to start thinking about baking those Christmas cookies that everyone loves. They are nice to have around the house for those visitors that stop by to wish you a happy holiday. They are also nice to take to the office, to share during the coffee break, and they make nice gifts for friends and family alike.

Here are 5 all time favorites to try.

Apricot Coconut Delight

1- cup salted butter, softened

1- 8 oz cut sour cream

2- cups all-purpose flour

1/4 teaspoon salt

1/2 cup flaked coconut

1/2 cup apricot preserves (not jelly)

1/2 cup chopped pecans or other nuts of your choice.

1. In a large bowl, cream together the butter and sour cream until light and fluffy. Combine the salt and flour and gradually add to the creamed mixture. Mix well. Divide the dough into four equal parts. Wrap each part in plastic wrap. Refrigerate for from 3 to 4 hours or until easy to handle.

2. In a small bowl, combine the apricot preserves, coconut flakes and chopped nuts. set aside. On a lightly floured surface, roll out each portion of sough until it is 1/8 inch thick.

3. Cut into 2-1/2 inch squares, spread each square with a rounded teaspoon of the apricot mixture. Very carefully fold one corner over the filling. Moisten the opposite corner with water and fold over the first corner to seal.

4. Place on an ungreased baking sheet, about 1/2 inch apart. Bake at 350 degrees for 17 - 20 minutes or until lightly brown. Remove from oven and place on a wire rack to cool.

Haystacks

2+1/2 cups semisweet chocolate chips

2+ 1/2 cups butterscotch chips

1- 12 oz. container of chopped nuts. Pecan or peanuts work great.

8- ounces of chow mein noodles.

Melt butterscotch and chocolate chips in the top half of a double boiler over hot water. (Bring the water to a boil, then stop the boil and work with the hot water.) Make sure that the water does not get into the melting chips. Stir in the nuts, then the noodles. Using a teaspoon, drop spoonfuls onto a waxed paper lined cookie sheet. Let cool. Store covered in the refrigerator.

Peanut Butter Cookies

1+1/4 cups all purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1 large Egg

1/2 cup super fine sugar

1/2 cup salted butter

1/2 cup creamy peanut butter (you can change up with chunky peanut butter if you like chunky better)

1/2 cup brown sugar.

1. Shift together flour, salt, baking soda and baking powder.

2. In another bowl Cream butter with sugar, brown sugar and peanut butter, creaming after each addition until light and fluffy.

3. Add the egg to the peanut mixture and mix thoroughly.

4. Gradually add the flour mixture and beat until smooth. (if using chunky peanut butter, mix allowing for the peanuts.

5. Drop the mixture onto a ungreased baking sheet, one teaspoon full at a time, spaced about 2 inches apart.

6. Flatten with a fork, then turn the fork 180 degrees and flatten again to make a crisscross pattern on the top of the cookie.

7. Bake in a 350 degree oven for 9 - 11 minutes. Remove and place on a cookie rack to cool.

Pecan Meltaways

1 cup of butter, softened

1/2 cup confectioners’ sugar

1 teaspoon vanilla extract

2+1/4 cups all-purpose flour

1/4 teaspoon salt

3/4 cup chopped pecans

4 ounces granulated pecans for coating

4 ounces confectioners’ sugar for coating.

1. In a large bowl, cream the butter, 1/2 cup of confectioners’ sugar and vanilla until light and fluffy. Combine the flour and salt: gradually add it to the creamed mixture and mix well. Refrigerate until well chilled.

2. Remove from refrigerator, roll into 1 inch balls and place onto ungreased baking sheets.

3. Bake at 350 degrees for 10 to 12 minutes.

4. While they are baking, mix the 4 ounces of confectioner’s sugar and the 4 ounces of granulated pecans together.

5. Roll the warm cookies in this mixture, remove and let cool. Once cool, roll them in the mixture once again. These are sure to become one of your favorite cookies.

Lemon Drop Cookies

1/2 cup butter, softened

3/4 cup granulated sugar

1 Large Egg

1 teaspoon grated lemon peel. (This is sometimes available at your local spice shop, or you can make your own.)

1 tablespoon half and half

1+1/2 cups all-purpose flour

4 ounces (1/2 cup) crushed lemon drops

1 teaspoon baking powder

1/4 teaspoon salt

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, lemon peel and half and half.

2.Combine the flour, lemon drops,baking powder and salt, gradually adding it to the cream mixture, and mix well.

3.Drop, by rounded teaspoonfuls onto greased baking sheets, about 3 inches apart.

4. Bake at 350 degrees for 8 to 10 minutes or until the edges start to brown lightly.

5.Remove from oven, let cool for 2 to 3 minutes before placing on wire racks to complete the cooling process.

6.If you can find them, it is nice to add a small candied lemon slice on top of each cookie. Ask your local bakery, they use them to decorate cakes and might be willing to sell you some. You will need about 4 dozen, as this recipe makes about that many cookies.

The Holiday Season is a great time to gather the family in the Kitchen and bake cookies together. If you have children, here is where those memories are made. Be sure to make enough, because they have a way of disappearing before you know it.

Born and raised in the Wine Country of Northern California, William Chaney is a Retired Chef and Wine Connoisseur. He splits his time between his home in Puerto Vallarta, Mexico and his home in Wisconsin. He writes about Wines of the world and foods of the world. Visit him at http://WineLoversSecrets.com where you can learn more about wine, get food recipes and sign up for his new letter.

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My Grandmother used cornstarch to make turkey gravy. My Mother inherited this procedure of dissolving cornstarch in water to thicken the drippings. Well, this generational laziness stops here!

If your family is like mine, your elders will be sliding the roasting pan from the oven in a few weeks. The bird is brown and fragrant with simmering and sputtering fats in the bottom of the pan. Just before she’ll carve turkey, Grandma will turn your holiday meal into Chinese food.

A cornstarch slurry thickener for your turkey gravy gives it a glassy slick mouth feel like Kung Po Beef. Butter has much better flavor, melts in your mouth, and gives a better texture when thickening sauces.

A simple butter/flour roux is the best way to make homemade gravy, and making your roux in advance will save you time, allow you the flexibility to make more gravy quickly, and improve the overall flavor of the sauce you’ll put on your mashed potatoes.

Don’t tell me that butter is more fattening. I already know that. But, we’re already eating cookies, pies, cakes, potatoes, turkey, stuffing, salad, rolls, and on and on. What’s the harm of a little more butter to make a great sauce?

Roux is simple to make by simply melting any quantity of butter in a sauce pan. Add an equal amount of flour, or just enough to make a paste-like consistency and start to cook out the proteins.

Proteins in the flour is what will give a pasty or floury taste to your sauce, so this combination of butter and flour must be cooked until it goes from yellow to white and gives off a nutty aroma.

You can continue cooking this blonde roux until it becomes brown if you prefer a darker turkey gravy, but keep in mind that a brown roux has half the thickening power of a blond roux. You’ll have to prepare twice as much brown roux to thicken the same amount of liquid.

Whether blonde or brown, store your roux in a ceramic ramekin, or allow it to cool and scrape from the pan into a plastic container. This is now your instant thickener for any type of liquid, whether poultry broth or milk for your cheese sauce.

The secret behind a great turkey gravy is roux instead of cornstarch. Butter and flour give better flavor and texture to all sauces. Perhaps even Grandma and Mom will catch on this year.

Author Box:
See the turkey gravy video to by clicking here. Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes. The Chef’s cooking DVD series “Burn Your Recipes” empowers people to cook with basic methods and the ingredients they desire.

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Have you always wanted to make a juicy turkey but it always comes out dry? A juicy bird is not impossible. Some small tips will help your holiday table overflow with joy and a delightful turkey as a centerpiece.

In the case of a long cooking bird, salt is your friend. But most people don’t realize the addition of olive oil is the secret. Regardless of the spices you use to flavor a turkey, whether traditional like plain salt or adventurous like adding a little kick with salt mixed with cayenne for a Cajun flair, if you oil in three main places first your turkey will be delicious.

Where are the three places? Simple. Inside, outside, and under the skin. Most people think the skin has enough fat and barrier to keep the turkey juicy. But the truth is that salt and oil are the magic. Juices are pulled toward salt and the oil acts as a sealant. By treating the turkey inside and under the skin, you’ve sealed the juices in the meat. By oiling and spicing the skin, it acts like a marinade while the bird is cooking.

The broth that forms is spectacular for gravy, but our family favorite is to use it for an amazing soup base. Refrigerate the broth (or freeze) and skim the layer of fat off before using.

Step 1: Rinse and pat bird dry

Step 2: Pour half a cup of olive oil in a bowl

Step 3: Fill another bowl with salt and spices

Step 4: Loosen the skin of the turkey (take off jewelry) except on the legs. Reach under the skin and gently break it free across the breast. Try not to tear the skin.

Step 5: Fill your hands with olive oil and rub entire bird inside and out and under the skin.

Step: 6: Fill your hands with the spices (heavily mixed with salt) and rub all over bird, inside and out, be sure to spice/salt under the skin as far as you can reach.

Step 7: Stuff Turkey lightly or skip this step.

Step 8: Prep turkey bag by adding 2 tablespoons of flour and shaking before placing in large baking dish. (I use the largest lasagna dish and can usually do a 20-22 pound bird.

Step 9: Place inside turkey bag and seal.

Step 10: Bake following directions for size of bird on the turkey bag box.

That’s it! 10 steps that take a very short time. Now you have a simple, elegant turkey ready for the most beautiful table. But even more, you’ll have left overs that won’t taste like dry cardboard.

For a spectacular Sage Turkey recipe and great turkey left over recipes, pick up your copy of Creative Cooking for Simple Elegance by Angela Breidenbach. It’s available anywhere books are sold including Amazon, Christianbook, and Barnes & Noble.

Angela Breidenbach
Creative Cooking for Simple Elegance, Westbow: A division of Thomas Nelson
Gems of Wisdom: For A Treasure-filled Life, May 2011, Journey Press: A Sheaf House Imprint
http://www.AngelaBreidenbach.com

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Are you anticipating holiday cooking stress already? Is Thanksgiving cooking planning getting you down? I fully understand, because even as a professional chef who has prepared food for thousands, I still feel the anxiety of cooking for family in my own home.

Planning, shopping, preparing, cooking, serving, wrapping leftovers, not to mention straightening your house are worthy of your worry when you don’t have a good plan. While I can’t help you with house cleaning, I can help turn holidays cooking stress into Thanksgiving cooking success this year with a few simple tips.

First, have a written plan for your menu, grocery shopping, and preparation. Don’t just “eye-ball” it at the grocery store, checking to see if that “looks” like enough potatoes. You’ll wind up at the end of the meal forcing people to eat more for fear of it “going to waste”. If it’s not consumed, then you’ve got more time in wrapping leftovers, only to discard them a few days later anyway.

Thanksgiving cooking should start with a calculator and multiply a standard portion of 5 ounces of protein, 4 ounces of starch, 3 ounces of vegetables, by the number of people you’re serving, your shopping and cooking will be more cost effective, efficient, and less wasteful. Use any number for your portion estimates, but adhere to your plan when you start shopping.

Next, have a plan for your oven space, refrigerator space, and serving vessels and utensils. You’ll have more food stored, prepared, cooked, and served than you do the rest of the year, so proper prior planning will again save last minute indecision, wasting time and increasing your stress.

“Potatoes in Grandma’s china flower dish”, “green beans in glass casserole with serving tongs” are notes you can make next to your menu plan. Estimate what can be purchased, prepared or cooked before other items. Not all Thanksgiving cooking needs to take place on Thanksgiving. You can buy things like onions or potatoes well in advance of salad greens. Buy them and cook them ahead of time for simple re-heating.

You may also want to keep an iced-down large drink cooler in your garage for the overflow that your refrigerator may not handle. Certainly, bottles and cans can go in the cooler. Zip lock or vacuum bags of mashed potatoes or butternut squash soup can be kept on ice to save fridge space for the turkey.

Lastly, consider doing “plate-up” this year. Instead of a large buffet where people’s eyes are much larger than their plates, present everyone’s first plate to them, like a restaurant. This way, you can control the initial portion, eliminating much waste, and keeping to your original portion plan.

You can still have a buffet set for those that want second portions, but preparing the first plate will save time, food, and money. Perhaps you’ll do less Thanksgiving cooking this way.

See the entire Thanksgiving Cooking video by clicking now. Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes. The Chef’s cooking DVD series “Burn Your Recipes” empowers people to cook with basic methods and the ingredients they desire.

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Brining turkey is my favorite way to prepare my holiday turkey. People’s biggest fear is that their turkey will be dry after cooking it. This is a reasonable fear, because “roasting” is a dry-heat convective cooking process. When roasted, your turkey is cooked indirectly through the use of hot air. Hot air will evaporate moisture, making your turkey dry.

When your frustration rises from another dry bird, you might resort to a deep fried turkey in an effort to achieve your goals. Deep frying turkey is expensive, dangerous, unnecessary, and the just the wrong way to cook a carcass. Submerging your holiday bird in liquid is a much safer way than deep frying to get a moist result. You can’t burn down your house while brining turkey.

If you fear a dry turkey, adding moisture BEFORE cooking is the best strategy. Just like a grilling marinade adds moisture and flavor to your steak, brining turkey is the opportunity to add flavor and retain moisture when cooking in a dry heat process.

The most important part of any brine is salt. Salt will be the medium that draws the liquid and flavors of your marinade into the meat of your turkey. It’s important NOT to use a Kosher or Self-Basting bird, because they have already been injected with saline solution. Brining these types of turkey will give you a very salty result.

I use 1 cup of salt and 1 cup of brown sugar as a base for my turkey brine. These first two ingredients must be completely dissolved in hot liquid first. If salt or sugar crystals remain in the brine, they will not penetrate the muscle tissue. This would be like sprinkling salt and sugar on the outside of the bird.

Using a 5-gallon bucket for brining my turkey, I can now add any combination of flavorful liquids and seasonings that I desire. To keep with the Fall flavors, I decide to use apple juice, apple cider vinegar, bourbon, chicken stock, cinnamon sticks, and whole peppercorns in my mixture. I’ll add enough liquid to fill half of the 5 gallon bucket.

Food safety is extremely important when brining turkey. While the presence of Apple Cider Vinegar, an acid, will lower bacterial growth, the raw bird should be brined no longer than 24 hours, and must be kept below 40F (4c) to be safe. Most people don’t have a refrigerator large enough to hold a 5 gallon bucket, so improvisation is necessary.

If you live in colder climates, the bird-in-a-bucket can simply sit in your garage. If the temperature is to climb above 40F, you can use a large cooler to brine your turkey. Add ice to the cooler every few hours and use a thermometer to assure the safety of your dinner to be.

Now you’ve combated the drawbacks of roasting. The dry cooking process has been thwarted by the liquid and flavors you’ve added 24 hours before subjecting the bird to evaporation of liquids in your oven.

Brining turkey takes no special skills, no study, no special equipment, no gallons of expensive oil, nor fire extinguisher at the ready like a deep fried turkey. It’s a way to create the most moist, flavorful thanksgiving turkey you’ve ever been that proud of. And, it will leave the firemen out of your holiday dinner plans.

Author Box: Click Brining Turkey. to see the entire brining turkey video.
Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes. The Chef’s cooking DVD series “Burn Your Recipes” empowers people to cook with basic methods and the ingredients they desire. dance ideas and support.

Grilling Marinade

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Deep-Fryed Turkey

3 gallons peanut oil for frying, or as needed

1 (12 pound) whole turkey, neck and giblets removed

1/4 cup Creole seasoning

1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over.

***** Side Note *****

How to determine the amount of oil you need:

The easiest way I’ve found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.

***** End Side Note *****

Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.

Grilled Whole Turkey

12 pounds whole turkey

2 cups water

3 tablespoons chicken bouillon powder

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon poultry seasoning

1/2 teaspoon chopped parsley

1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.

Smoked Turkey

1 turkey 8 to 22 lbs., fresh or completely thawed

Sweet Pickle Brine (recipe to follow)

Maple syrup

Sweet Pickle Brine:

1 gal. water

2 1/2 cups salt, rock, pickling or canning salts are recommened

1/3 cup of light brown sugar

1 tablespoon Lquid garlic

1 oz. pickling spices

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.

Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.

The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.

Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.

About The Author
Chef Phronc Frank Flohr (aka Chef Phronc) is passionate about cooking. Frank serves up a full plater of cooking tips, recipes and culimary information on his blog at http://www.recipecorral.com/blog. Unleash the hidden “Chef” inside you!

Article Source: http://EzineArticles.com/?expert=Frank_Flohr
http://EzineArticles.com/?3-Non-Traditional-Ways-to-Prepare-Your-Holiday-Turkey&id=232728

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Ingredients:

Pan of cornbread, usually 4 boxes of Jiffy Brand cornbread.

1 package of Jimmy Dean sausage cooked; hold the grease to mix with the rest of ingredients. If you want to be healthier remove it, but remember it is the Holidays.

1 pkg. of shelled Pecans

1 can chicken broth

4 celery stalks (use the hearts for tenderness, and best flavor)

1 medium sweet onion chopped

2 Apples chopped you can use whichever is your favorite

2Tablespoons poultry seasoning

2 Tablespoons of Rubbed Sage

1 Tablespoon of Fresh Rosemary, if you live in the Central Texas area it is plentiful. But you can find it at most grocery stores.

1 Tablespoons salt, or to taste

2 Tablespoons black pepper

Preparation:

Make your cornbread and remove it from the oven and let it cool. If you want to spice it up you can use the Jalapeño cornbread instead of the plain. If you like spicy this gives it an added kick, and it is very tasty! When you cornbread is cool enough to work with you will combine all ingredients in a large bowl and mix until all ingredients are mixed together well. You will then add to a pan, or pans depending on the size to cook the dressing. You will preheat your oven to 350 degrees. The approximate cooking time will vary depending on your oven. I would check after about 30 minutes and then check every 10 after that. It should take no longer than an hour or so to be completely cooked. If it has some browning on the top of the dressing that is totally okay, you actually want it to brown some for texture. You can check after 30 minutes with a toothpick for doneness, and when it comes out with no batter on the toothpick, the dressing is done. I hope that you enjoy this dish, it is a favorite around my house during the Holidays. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon,

http://chefshelleypogue.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
http://EzineArticles.com/?Texas-Thanksgiving-Cornbread-Dressing-Recipe&id=1715216

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