Moci's clips tagged Neck : clipclip

by: Cyndi Roberts

Getting started making a plan for a week's worth of meals can surely be a bit daunting at first. It need not be complicated--though a little bit of time spent planning will be well worth it!

A good way to start is by looking at what you already have on hand -- sort of taking a visual inventory.

Next,it's helpful to list on a piece of paper, all the meals for the coming week.

For example, list all the days, then Breakfast, Lunch, Dinner, etc.

On this list of meals, write down a main dish and a couple of side dishes that you want to make, keeping in mind what staples are on hand in the cupboard and in the

freezer. Try to come up with as many meals as you can with what you have on hand.

Remember to write down some of the extras you think you might like to make during the coming week -- such as cookies, snacks or desserts.

Always keep the ads from the local grocery store handy and plan meals around the weekly specials, if possible. Don't just think about main dishes; if bananas are on sale, make banana bread for snacks, or lunches, for example.

While you are making your menu plan, think about what will be happening in the next week. Is Friday night Football Game Night? Plan to have a supper that is quick to fix. Is Wednesday your day off? That is the day you might want to try out a new recipe that takes a little longer to prepare.

Whatever your schedule, plan your menus around it. And be flexible! If it snows on Tuesday, and you hadn't planned to make chili until Thursday, you can just switch the

menus around.

Keep your lists, so that in weeks to come, you can be reminded of some meals your family especially liked (or disliked!). After a few weeks, you will end up with a

set of weekly menus that you can use over and over.

With your plan in hand, you won't be tempted to go for takeout because you just can't think of anything to make for supper. And you won't get caught without that "one ingredient" you need to make tonight's supper, so no more last minute trips to the grocery store!

Best tips for TURKEY COOKING TIME and TURKEY COOKING TEMPERATURE .

About the author:

Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another"

bi-weekly newsletter and founder of the website of the same name.

Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill".

Labels: COKING PRIME RIB, COOKING, COOKING GAMES, Cooking Ideas, COOKING THANKSGIVING TURKEY, Cooking Tips, Cookings, Frugal Menu Planning, Home Cooking, HOW TO MAKE AN OUTDOOR COOKING GRIDS, ITALIAN COOKING RECIPES, JOY OF COOKING, OUTDOOR COOKING PROPANE HEATER, PAULA'S HOME COOKING RECIPES, RECIPES COOKING TURKEY GAS GRILL, TIPS FOR COOKING A TURKEY, TURKEY COOKING TEMPERATURE, TURKEY COOKING TIME, TURKEY COOKING TIMES OVEN

Posted by Fishing Coffee at 7:49 AM | Permalink | Comments

Portuguese Roast Turkey

Yield: 10 Servings

Ingredients

1 (10-lb) fresh turkey

2 lb coarse (kosher) salt

1/4 lb unsalted butter

3 tb olive oil

2 lg garlic cloves peeled and minced

1 lb french or Italian bread

1/2 ts salt

1/2 ts freshly ground black pepper

3 1/2 c chicken stock

2 lg egg yolks

Instructions

REMOVE THE GIBLETS from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours.

TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp. Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is paste like. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid. Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve. Preheat oven to 400F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It's slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides. With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird. Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven. Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter.