Tiny New York Kitchen

Roasting Your Turkey

November 24, 2016

Remove Turkey From Refrigerator At Least 1 Hour Prior To Roasting.

Preheat Oven To 325 Degrees.

Place Turkey In Sink And Remove Neck & Giblets.

Place In Roasting Pan And Brush With Melted Butter. Season With Salt & Pepper.

Place Turkey In Lower Third Of The Oven And Roast For 10 Minutes Per Pound.

To Determine If Turkey Is Done, Place Thermometer Between Thigh & Breast. Temperature Should Register Between 160 To 165 Degrees And Juices Should Run Clear.

When Turkey Is Done, Remove From Oven, Cover Loosely With Foil, And Allow To Rest 30 To 45 Minutes, Which Allows Time To Heat Side Dishes.

Carve & Enjoy!

Approximate Cooking Times Based On 10 Minutes Per Pound At 325 Degrees:

9 Pound Turkey: 1 1/2 To 1 3/4 Hours
12 Pound Turkey: 2 To 2 1/4 Hours
14 Pound Turkey: 2 1/4 To 2 1/2 Hours
16 Pound Turkey: 2 1/2 To 2 3/4 Hours
18 Pound Turkey: 3 To 3 1/4 Hours
20 Pound Turkey: 3 1/2 To 3 3/4 Hours
22 Pound Turkey: 4 To 4 1/4 Hours
25 Pound Turkey: 4 1/4 To 4 1/2 Hours

If You Have Stuffed Your Turkey Then Add More Time.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Brussels Sprouts

November 23, 2016

Brussels sprouts have a pronounced and sweet nutty flavor, quite unlike cabbage, although the two are closely related. They are traditionally served at Thanksgiving and Christmas and have an affinity with certain nuts, such as almonds, pistachios, and chestnuts. Brussels sprouts taste great with onions, and ginger, or with nuts.

Brussels sprouts should be small and hard with tightly wrapped leaves. Avoid any that are turning yellow or have loose leaves. They will keep in a cool place or in the salad drawer of a refrigerator for several days.

When preparing and cooking Brussels sprouts trim away the base of the stalk and remove the outer leaves. If the sprouts are large, cut them in half or quarters, or slice thinly for stir-frying. Cook very briefly in small amounts of fast-boiling water. Alternatively, stir-fry with onions and ginger, in a little oil and butter.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

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