Stuff Your Stocking Blogfest: Tracey H. Kitts

The Holiday Season is once again upon us and the most common dread for cooks is cooking the turkey. Whether it’s Thanksgiving or Christmas, the very word “turkey” can strike fear into the heart of an unseasoned cook. (Get it? HAHAHA)

So, with this in mind, I thought I’d share a great Christmas (or any other time) Turkey recipe. Everyone who leaves a comment will be entered to win a pdf copy of Sex Symbol. The winner will be chosen 2 weeks from now and posted here in the comments.

A few notes first – The recipe I’m going to share for gravy includes using the liver. Personally, I don’t use the liver because it grosses me out. But, I know lots of people do, so I’ve left that part in. Be assured that I use this recipe without the liver all the time and it’s great.

Also, this is for after the turkey has been thawed. Please follow the guidelines (that should be on the turkey) for thawing it properly. And don’t forget to relax, cooking the turkey is no big deal.

Enjoy!

Honey-Basted Roast Turkey Recipe

1 small turkey, 10 to 12 pounds

2 T. peanut oil

1/2 t. ground sage

1/2 t. ground allspice

Salt and freshly ground black pepper, to taste

1 small bunch green onions

3 to 4 T. honey

Garnish: Decorative string of cranberries and bay leaves or sage leaves (optional)

Preheat oven to 350° F.

Remove giblets from turkey (reserve for gravy, recipe follows). Rinse turkey and pat dry. Rub inside and out with oil. Season with sage, allspice, salt and pepper. Stuff neck and body cavities with onions and truss, if desired. Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound, until juices run clear with no hint of pink when thigh is pierced.

During the last hour of cooking, baste turkey 2 to 3 times with honey.

Serve with pan gravy and garnish with decorative string of cranberries and bay leaves or sage leaves, if desired.

Makes 8 to 10 servings.

Giblet Pan Gravy

Giblets

(You can also use a few bits of meat from underneath the bird where no one is likely to notice you removed them. That is if the whole idea of giblets wigs you out. Remember the gravy should be done after the turkey. Also, you don’t have to cook it for 40 minutes if you use the already cooked pieces of turkey like I suggest here. Only cook until it bubbles. The best place to remove a small bit of meat is just underneath the rear. Use a long utensil of some sort (placed in the opening) to lift the bird from the back and tip it upward. Slice off a small piece and chop it up to look like giblets. I also recommend not doing this in front of anyone or thinking about it for too long as it can cause ridiculous amounts of laughter when you put a spatula or grilling fork up a turkey’s butt.)

3 C. water

2 celery tops

2 green onions (I also use caramelized white onions as the flavor of green is too strong for me.)

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

Place giblets, except the liver, in a saucepan with water, celery tops and green onions.

Chop liver and reserve. (Remember you don’t have to use it.) Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender. (Or just until it boils if you used the chopped turkey meat.) Strain broth and reserve.

Chop cooked giblets and combine with chopped liver. (Skip this part if you used the chopped turkey meat.)

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil.

Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened.

Season to taste with salt and pepper.

Now, it wasn’t that bad, was it?

You can find out more about me (minus the turkey) at the following websites:

My website – www.traceyhkitts.com

Facebook – https://www.facebook.com/traceyhkitts?ref=tn_tnmn#!/pages/Tracey-H-Kitts/73968579374

Twitter – https://twitter.com/#!/traceyhkitts

Comments

  1. Sounds delicious! Thanks for the recipe 🙂 Merry Christmas!

    smaccall AT comcast.net

  2. Any ideas on a vegetarian gravy? Something to go with my Tofurkey? Merry Christmas to all….

    Michelle B. aka koshkalady

    purrpurrkoshkamb(at)aol(dot)com

  3. wow sound great but i am having
    tv dinner
    desi the blonde@msn.com

  4. LOL My best guess on the veggie gravy would be to use a pre-made mix of mushroom gravy and just add water. Hope that helps 🙂

  5. First,Love the cover 😉

    The recipes sound good.I’ve copied them.

    Happy Holidays!
    elaing8(at)netscape(dot)net

  6. Your recipes sound great except for the gravy. I am not fond of gravy
    debby236 at gmail dot com

  7. Sounds yummy. Thanks for the recipe.

    e.balinski(at)att(dot)net

  8. yummy! thanks for the recipe! happy holidays!
    shadowluvs2read(at)gmail(dot)com

  9. My hubby is the chef in the family, thank god, and I am thrilled to say that we get to enjoy our turkey dinner on Christmas day too.

    caity_mack at yahoo dot com

  10. The recipes sound great, but I always leave this to more capable hands (mom & sister). I have & accept my limited cooking skills so I am ok with sticking with side items & dinners that are not as important (no major holidays).
    I hope everyone has a great holiday season.
    manning_j2004 at yahoo dot com

  11. I love liver but we usually just make do with a simple roast chicken dinner. I’ll try it one day when I’m brave.
    Merry Christmas and Happy Holidays!
    Tamsyn/international
    tamsyn5@yahoo.com

  12. Thanks for the recipe, sounds yummy. Since my husband is the cook I will make note of it for him.
    Happy Holidays

    skpetal at hotmail dot com

  13. yummy.. oh and the recipes too! LOL Thanks so much! Happy Holidays!
    -Amber
    goodblinknpark@yahoo.com

  14. Hello Tracey,
    Your receipe sounds delicious & the Cover of your Book is Absolutely YUMMY, Wow that is one Hot Guy, LQQK at those Abs!!!! I would very much like the opportunity to be entered to win a pdf copy of “Sex Symbol”.
    Take Care & Happy Holidays,
    Renee’S.
    paranormalromancefan@yahoo.com

  15. It is after Christmas that I am visiting everyone hear, but the very name of the recipe makes it sound great.

    The funniest Christmas turkey story I read this year was when a family had all the food on their table, but planned to make a grand entry with the turkey. They went to the kitchen to get their turkey and found the turkey was dancing. Their cat had climbed into the cooked turkey. Needless to say, they had no turkey for their Christmas meal.

    Happy New Year!

  16. Yum! Thanks for the recipe for the season, and hoping your celebrating was merry and memorable! Happy New Year to you, too!

    f dot chen at comcast dot net

  17. Thank you for all the comments! I threw all the names in a hat and the winner is … Renee’S! You’ll be hearing from me shortly:)

    Thanks so much to everyone who entered. I hope everybody who tried the recipe loved it and I hope you all have a great New Year!

  18. Hello Tracey,
    I am soooo thrilled to have won your Book, “Sex Symbol”, what a wonderful New Year’s Eve Gift. Thank you very much, I can’t wait to read it.
    Take Care & Happy New Year,
    Renee’ S.
    paranormalromancefan@yahoo.com

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