YIELD: 2 cups frosting
INGREDIENTS
2 sticks butter, at room temperature
1/4 cup light corn syrup
1/4 cup milk
1 teaspoon vanilla extract
4 cups confectioner's sugar
DIRECTIONS
In a medium bowl and using an electric mixer at medium speed, beat the butter, corn syrup, milk, and vanilla extract until smooth, scraping down sides of the bowl with a rubber spatula. With mixer on low speed, gradually beat in the confectioner's sugar. Will be ready to use.
YIELD: 2 cups frosting
INGREDIENTS
8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
4 cups confectioner's sugar
DIRECTIONS
In a medium bowl and using an electric mixer at medium speed, beat the cream cheese, butter, milk, and vanilla extract until smooth, scraping down sides of the bowl with a rubber spatula. With mixer on low speed, gradually beat in the confectioner's sugar. Keep frosting refrigerated -- it will spoil.
YIELD: 24 cupcakes
INGREDIENTS
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoon red food coloring
12 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
DIRECTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line a muffin pan with cupcake tins. Set aside.
2. Whisk flour, baking soda, and salt in a medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in a small bowl until a smooth paste forms.
3. In a large bowl and with electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes, scraping down bowl as necessary. Add a third of flour mixture and beat on medium speed until combined, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter a final stir.
4. Using an ice cream scoop, portion out batter into prepared muffin pan. Bake until a toothpick in the center comes out clean, about 18-20 minutes, rotate halfway through baking time. [Ovens vary, add more time if need be.] Cool cupcakes in pans for 5 minutes, then remove onto a wire rack and allow to cool completely, at least 30 minutes.
To finish, see Cream Cheese Frosting.
YIELD: 1 12-14lb turkey
INGREDIENTS
1 cup Diamond Crystal kosher salt
1/4 cup granulated sugar
1 gallon water, divided
1 12-14lb turkey, fresh
DIRECTIONS
1. Line a large basin with a large, plastic bag (e.g.: unscented trash bag or Reynold's oven bag). Place the turkey inside, breast side down. In a large bowl, add salt, sugar, and a quart of water and mix until dissolved. Pour brine over turkey. Add the remaining water to the bag, then draw the bag closed making sure to push out the air and tie the ends with a twist tie or into a knot. Set in refrigerator for 12 hours or up to 48 hours.
2. To prepare turkey, rinse off brine and pat turkey dry. Proceed with chosen recipe.
INGREDIENTS
2 tablespoons butter
2 tablespoons flour
2 cups turkey stock [or a combination of turkey drippings and stock to make 2 cups]
1 teaspoon corn starch
2 teaspoons water
DIRECTIONS
1. In a 10-inch skillet, melt butter over medium high heat. Whisk in flour, then allow to cook for 2 minutes until the roux begins to brown. Whisk. Cook for another 2 minutes until brown. Whisk. Cook for a final 1 to 2 minutes until roux is dark brown and fragrant.
2. Add turkey stock one tablespoon at a time, whisking vigorously to prevent lumps. Once a 1/2 cup of turkey stock has been added, whisk in the rest of the stock, and then allow gravy to come to a full boil, about 3 minutes.
3. In a small bowl, add cornstarch and water. Mix with a spoon until smooth. Whisk cornstarch slurry into boiling gravy, and allow to cook for 1 minute until gravy has thickened.
4. Season with salt and pepper. Pour into a serving dish. Serve.
YIELD: 1 12-14lb turkey, cut into pieces
FOR THE GRAVY
4 onions, quartered
4 carrots, quartered
8 celery ribs, quartered
8 dried bay leaves
4 tablespoons dried thyme leaves
4 tablespoons dried rosemary leaves
4 tablespoons white vinegar
1/2 cup olive oil
2 teaspoons kosher salt or 1 teaspoon table salt
1 teaspoon black pepper
2 cups turkey broth
1. Brine turkey parts the night before. (See Turkey Brine recipe) Rinse, pat pieces dry, and store in fridge until needed.
2. In a roasting pan, place onions, carrots, and celery ribs and rub with 1/4 cup olive oil. Add bay leaves, thyme, rosemary, salt, and pepper and sprinkle with vinegar. Grease a baking rack with non-stick spray and place over the roasting pan.
FOR THE TURKEY
1/2 cup olive oil
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon ground black pepper
1 12-14lb turkey, cut into parts
1. Rub turkey pieces with olive oil. Coat with salt and pepper. Arrange pieces on the greased baking rack.
TO BAKE
1. Heat oven to 425 degrees F. Arrange one oven rack to the position with the exact temperature. If needed, an oven thermometer can help find the right place.
2. When the oven is heated, place the prepared roasting tray in the oven, then add the turkey broth (this omits spills when moving from the countertop to the oven). Close door.
3. Bake turkey parts at 425 degrees F for 30 minutes. WITHOUT OPENING THE OVEN DOOR, reduce temperature to 275 degrees F and bake for 2 to 2 and a half hours. Remove from oven and check for doneness: the dark meat registers 175 F and the breast meat registers 160 F on an instant read thermometer. Turn the oven temp to 375 degrees F and place the turkey back in the oven. Cook until golden brown, about 25 to 30 minutes. Remove turkey from oven and allow to rest at least 10 minutes before serving.
4. To make gravy, strain the roasted vegetables and turkey broth. Use in Best Gravy Ever. Serve.
YIELD: 1 serving for a 12 ounce mug. This is a rich drink, so if it's too much, feel free to split it up into two 10 ounce servings and add more milk.
INGREDIENTS
12 ounces milk
6 tablespoons cocoa mix (see below)
1/4 cup semi-sweet chocolate chips
1/8 teaspoon vanilla extract
DIRECTIONS
1. In a small sauce pan over medium heat, warm the milk until bubbles form around the edges. Pour half into a 12 ounce mug. Return the remaining milk back over medium heat.
2. Add cocoa mix and chocolate chips to pot and whisk until smooth. Bring chocolate mixture to a boil and allow to bubble for 2 minutes while whisking to prevent a skin from forming. Turn off heat.
3. Whisk in vanilla extract and pour mixture into 12 ounce mug. Give the mug a quick stir to blend. Enjoy. [TIP: Do not scrap bottom of pan because the residue left behind is scorched and unappetizing.]
COCOA MIX
3/4 cup granulated sugar
1 tablespoon cornstarch
1/2 cup cocoa powder (any kind is fine)
1/8 teaspoon table salt
Combine in an air tight container, seal, and shake. Can be kept in a cool, dry place for 3 months.
