Roast Turkey ala Boyd

Spatchcock the turkey.

This means use kitchen shears to remove the backbone by cutting
through the ribs along each side. Then flip the bird and press on the
breast to flatten it.

Keep the scraps (neck, backbone, anything trimmed) for making gravy.
I usually try to buy more turkey necks or wings to suplement, BTW.

Dry Brine Ingredients

• half a cup of Diamond Crystal kosher salt (or six tablespoons
Morton’s kosher salt)
• 2 tbsp of baking powder in a bowl.

Be prepared to not use all of it.

Directions

Pat turkey dry. Generously sprinkle the salt mixture on all surfaces. The turkey should be well coated but not encrusted.

Place the turkey on a rack set in a half sheet pan and
refrigerate, uncovered, for 12 to 24 hours, or loosly covered for up to 3 days.

Herb Butter Rub Ingredients

• 4 cloves garlic
• 1/4 c chopped chives
• 1/4 c fresh parsley leaves
• 1/4 c fresh sage
• 2 tbsp fresh thyme
• 1 shallot, roughly sliced
• 1 stick butter, hard and chopped to 1/4-1/2 in chunks.

Directions

1. Food process all ingredients.
2. Allow to warm to room temperature.
3. Rub under and over skin before roasting bird.

Roasting, Finally

1. Pre-heat oven to 450 degrees F.
2. Spread carrots, celery, onions on bottom of roasting pan or baking sheet.
3. Place bird on top.
4. Toast until the breast is over 150 degrees F and the thighs are at
least 165 degrees F. About 75-90 minutes for a 12-14 lbs bird.
5. If any part of the turkey is browning more than you like, put some foil over that portion.
6. Remove turkey from oven, cover with aluminum foil, and wait 20 minutes.
7. Carve and serve.

Here are the main sources used for this process:

https://www.seriouseats.com/recipes/2014/11/herb-butter-rubbed-crisp-skinned-butterflied-spatchcock-roast-turkey-thanksgiving-recipe.html

https://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked-slideshow.html

https://www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html

https://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

Stuffed Shells

Ingredients

• 3x boxes jumbo shells (12oz?)
• 48 oz ricotta
• 3 pounds italian sausage (sweet, hot, or mix)
• 1 pound mozzarella
• 1 pound chedder
• 1 tbsp garlic powder

Directions

1. Brown sausage, allow to cool
2. Mix Ricotta, Mozzarella, Cheddar, garlic powder, and browned sausage.
3. Cook shells according to package, err on toothy/firm/slightly undercoooked.
4. Stuff shells with about 1.5 tbsp of cheese mixture.
5. Lay stuffed shells on trays and freeze.
6. Once frozen, can be moved to bags.
7. To finish, place a thin layer of speghetti sauce in bottom of baking dish. Place shells on top, top with more sauce and mozerrella. Cover with foil.
8. Bake at 350 for 30 minutes. Remove foil and cook approximately 10 minutes more until over 140deg internally and cheese is browned.

Fire Sauce

Inspired by Taco Bell Fire Sauce.​ Starting point: https://www.youtube.com/watch?v=SfUouu0mrqo

Makes about a pint.

Ingredients

• 6oz can Tomato Paste
• 3 Cups Water
• 2 Tbsp White Vinegar
• 1/2 Cup Jalapeno Slices
• 1 Tbsp Chili Powder
• 1 Tbsp Dried Onion flakes
• 2 Tsp Salt
• 2 Tsp Cornstarch
• 1 Tsp Cayenne Pepper
• 1 Tsp Sugar
• Dash of Onion & Garlic Powder

Directions

1. Blend ingredients.
2. Bring mixture to a boil in a sauce pan and simmer for 10 minutes.
3. Store in sealable container, preferrably refrigerate overnight.

Best Baked Potatoes from Cooks Illustrated

SERVES 4

Ingredients

• 4 russet potatoes (7-to 9-ounce). unpeeled, each lightly pricked with fork in 6 places
• tablespoon vegetable oil
• Salt and pepper

Directions

1) Adjust oven rack to middle position and heat oven to 450 degrees.

2) Wash potatoes and poke with a fork or knife 4-6 times.

3) Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened.

4) Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.

5) Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.

6) Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately. Open up the potatoes immediately after removal from the oven in step 3 so steam can escape. Top them as desired, or with one of our toppings.

Rachel’s Blender Hollandaise

Ingredients

• 1 stick hot melted salted butter
• 3 large egg yolks
• 2 tbsp lemon juice
• White pepper to taste
• Cayenne powder

Directions

1. Blend yolks with pepper and a little lemon juice until you smell it while it’s moving.
2. After 3 minutes, slowly pour in melted butter in a steady stream while the blender is on high.
3. Blend on high 3-5 minutes adding lemon juice to taste.
4. Add cayenne pepper to taste at end.

Mom’s Cheesecake

Crust Ingredients

• 10 graham crackers, crushed
• 1/4 c sugar
• 1/4 c butter (melted)

Directions

1. Mix ingredients, press into spring form pan.

Cake Ingredients

• 16 oz cream cheese (room temperature)
• 3 eggs
• 1/2 c sugar

Directions

1. beat cream cheese in mixer
2. add eggs and sugar, mix thoroughly
3. pour over graham cracker crust in spring form pan.
4. Bake a 350°F for 30 minutes.
5. cool on rack for 15 minutes

Topping Ingredients

• 1/4 c sugar
• 16 oz sour cream

Directions

1. Preheat oven to 475°F.
2. mix sugar and sour cream.
3. pour over cooled cheese cake.
4. bake for 5 minutes or until lightly golden in spots.
5. cool then cover and refrigerate until an hour before service.

Deb’s Playdough

Ingredients

• 1 c flour
• 1 c water
• 1/3c salt
• 1 tbsp vegatable oil
• 2 tsp cream of tartar
• food coloring

Directions

1. mix ingredients together in a pan
2. cook stirring over low/medium until the mixture is thickened and gathers around the spatula and the temperature exceeds 160 °F
3. Remove dough to non-stick surface to cool.

Peanut Butter Blossom Cookies

Ingredients

• 1/2 cup granulated sugar (plus extra for coating)
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1/2 cup (1 stick) softened butter
• 1 egg
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3+ dozen Wilbur buds

Directions

1. preheat oven to 375
2. in mixer, beat sugars, peanut butter, regular butter, and egg.
3. stir in flour, baking soda and baking powder.
4. Scoop onto cookie sheet in 1 in (1 oz baller) balls, 2 in. apart.
5. (Optional) roll in granulated sugar.
6. Bake 8-10 minutes, until edges GBD.
7. Immediate press 1 bud into the center of each cookie.

Source: Classic Peanut Butter Blossom Cookies

Cucumber Salad

As made 2020-07-16

4 large cucumbers, sliced thinly

2-3 tsp table salt

Place pukcumbers in strainer in a large bowl. Toss with salt, let sit 15 minutes, pour of liquid several time so cucumbers aren’t sitting in it.

Slice 1 red onion.

Mix: 2tbsp dried dill

2tsp sugar

2Tbsp apple cider vinegar

4 spins black pepper

4-6Tbsp Mayo

Pour of last liquid from cucumbers and place them in a bowl, toss in red onion and mix. Chill thoroughly, serve cold.