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Wednesday, November 20, 2002 Page: 1D
ERIC WOELFEL OF BEAR CREEK USES A RECIPE HE FOUND ON THE WEB SITE
WWW.FOODNETWORK.COM FOR HIS FAMILY’S THANKSGIVING FEAST. THE ROAST-TURKEY
RECIPE COMES FROM THE KITCHEN OF ALTON BROWN, HOST OF “GOOD EATS,” WHICH
AIRS ON THE FOOD NETWORK. Good Eats Roast Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring
to a boil. Stir to dissolve solids, then remove from heat, cool to room
temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking (or late the night before), combine the brine
and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down
in brine, cover and refrigerate or set in cool area (such as a basement) for
six hours. Turn turkey over once, halfway through brining.
A few minutes before roasting, heat oven to 500 degrees F. Combine the
apple, onion, cinnamon stick and cup of water in a microwave-safe dish and
microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard
brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper
towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck
back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F for 30 minutes. Remove
from oven and cover breast with double layer of aluminum foil, insert probe
thermometer into thickest part of the breast and return to oven, reducing
temperature to 350 degrees F. Set thermometer alarm (if available) to 161
degrees. A 14- to 16-pound bird should require a total of 2 to 2 1/2 hours of
roasting. Let turkey rest, loosely covered, for 15 minutes before carving.
Yield: 10 to 12 servings
Penn State Cooperative Extension offers recipes to spice up a traditional
turkey dinner. If you’re interested in receiving a booklet of Thanksgiving
recipes, call the cooperative extension at 825-1701 or 602-0600.
Impossible Turkey Pie
2 cups cooked turkey or chicken, cut up
1 jar (4.5 ounces) sliced mushrooms, drained
1/2 cup sliced green onions
1/2 teaspoon salt
1 cup shredded natural Swiss cheese
1 1/2 cups milk
3/4 cup biscuit mix
3 eggs
Lightly grease pie plate. Sprinkle turkey, mushrooms, onions, salt and
cheese in pie plate. Beat remaining ingredients for one minute with a hand
beater until smooth. Pour into pie plate. Bake in 400 degrees F oven for 30 to
35 minutes until golden brown and knife inserted halfway between center and
edges comes out clean. Let stand five minutes before cutting. Refrigerate any
remaining pie.
Spaghetti with turkey meat sauce
1 pound ground turkey or 2 cups cooked turkey meat, cut up
1 (28 ounce) can tomatoes, cut up
1 medium green pepper, chopped (about 1 cup)
2 medium onions, chopped (about 1 cup)
1/4 teaspoon garlic powder
1 teaspoon dried oregano, crushed
1 teaspoon ground black pepper
1 pound spaghetti
Spray large fry pan with non-stick cooking spray. Heat over high heat. Add
turkey, cook stirring occasionally for about five minutes. Drain fat. Stir in
can of tomatoes, green peppers, onion, garlic powder, oregano and black
pepper. Bring to boiling until large bubbles form. Reduce heat. Cover and
simmer (small bubbles formed) for 15 minutes. Stir occasionally. Remove cover
and simmer for 15 minutes longer. Serve sauce over cooked spaghetti.
