I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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My aunt, Titi Teresa, (yes titi or tia is Spanish for aunt so I am repeating, but that’s what we call her) is a phenomenal cooks, and she makes a wonderful turkey. While I know it’s too late for you for this Thanksgiving, you may want to add it to your Christmas or New Year’s table – it will be one of the best turkeys you’ve ever tasted.
Titi Teresa’s turkey
2 packets Durkee Grill Creations Marinade Mix, Italian herb (Durkee is made by Tone's)
3 tablespoons Mrs. Dash Italian Medley Seasoning Blend, salt free
3 to 4 teaspoons Goya Adobo all-purpose seasoning, with pepper (found in the Spanish aisle at your local grocery store)
2 to 3 packets Sazon Goya, with coriander and annatto
4 tablespoons vinegar (I was out of white vinegar so I used apple vinegar)
4 tablespoons oil (I used a 2 tablespoons olive oil and 2 tablespoons vegetable oil)
Salt and pepper to taste (I used one teaspoon of salt and ½ teaspoon of pepper)
1 stick of butter, room temperature, (optional)
1 15 to 20-22 pound turkey
Reynolds oven bags
Make sure to start this a day ahead so that flavors get a chance to marinate into the turkey.
Mix together the first seven ingredients to make a soupy paste (do not include the butter here). The mixture should be a bit salty, it’s a big bird. Once the ingredients are mixed together slather the paste all over the turkey, making sure to get some under the skin and into the cavity of the bird. If using the butter, divide it in half and slather each half stick under the skin, over each breast.
Once the turkey is ready, prepare the oven bag according to package directions (who knew), and place the turkey in the bag. Close the bag and let the turkey marinate overnight in the refrigerator (may be done up to two days ahead). Do NOT cut slits into the bag until just before you’re ready to bake the turkey. When you’re ready to cook the bird, take it out of the fridge and let it sit for 30 minutes to an hour before you place it in the oven. Again, follow the baking directions on the box of the oven bags. Because you’re baking the turkey in a bag, the cooking time is actually reduced.
If you don’t want to use the cooking bags, just marinate the turkey a day or two before ready to bake and follow the baking instructions that come with the turkey. Note that you will have to baste the bird every half hour or so without the bag.
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