Be sure your bucket is scrubbed clean.
Layer the trash bags one inside the other, with the excess folded over the lip of the bucket. You’ll be tying each of them individually after you’ve got the turkey and brine inside.
Rinse your turkey. Place it in the lined bucket.
Add the beer.
Add the garlic.
In a large measuring cup (like 4 cups) add the sugar and salt and top it off with warm water.
Stir until the salt and sugar are dissolved.
Add this mixture to the bucket.
If you need to add more water so that the liquid covers your turkey most of the way to the top, go ahead.
Tie off each bag individually and pop it in your fridge.
There’s no hard and fast rule for how long you should brine a turkey. I usually do mine overnight.
On cooking day, you’ll want to pull the turkey from the brine (definitely use a sink or you’ll make a mess) and plop it into a roasting pan.
Preheat your oven to 375 degrees.
Then you’ll want to reach into the rear cavity of the bird where that big flap of skin is, and carefully loosen the skin from the meat. Be sure not to REMOVE IT. You’re just making room to shove some things beneath the skin.
You can use butter or olive oil (your choice). For this particular bird, I used olive oil, as it’s what I had on hand. I rubbed it all over the meat beneath the skin, then added a dollup to the outside of the bird and massaged it in well.
Be sure to wash your hands a lot during this process between steps so you’re not spreading salmonella germs.
Finish off the top of the bird with some fresh cracked black pepper and kosher salt.
Feel free to shove some fresh herbs beneath the skin if you’re so moved.
Add a cup of water to the roasting pan.
Cover the bird with foil.
Bake covered for 90 minutes.
Remove the foil, then bake the remainder of the time (you’re going for 15 minutes per pound here, so my 14 pounder took 3 and a half hours) to get the desired browning of the skin.
Be sure and use a meat thermometer in the thickest part of the turkey. You want it to read 180 degrees to be sure that you’ve killed off all bacteria.
When it’s finished, remove the turkey from the oven and re-cover it with foil.
You’ll want to allow it to sit for at least 15 minutes for the juices to redistribute.
Then slice, serve, and ENJOY.
Preheat oven to 375°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 3 ingredients (through salt); make a well in center.
Combine ricotta and next 5 ingredients (through egg).
Add ricotta mixture to flour mixture, stirring just until moist.
Place 12 muffin-cup liners in muffin cups; coat with cooking spray.
Divide batter among muffin cups.
Sprinkle turbinado sugar over batter.
Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
Season your chicken with salt, pepper, and a pinch of cayenne pepper. Cook as desired. I tossed mine on the grill for 5 minutes per side, then cut into bite sized pieces.
Meanwhile, cook pasta according to package directions. Drain.
Heat the olive oil over medium high heat in a large skillet.
Add the mushrooms and peppers.
Saute for approximately 5 minutes until heated through (or until fresh mushrooms are cooked down).
Add the drained pasta and chicken.
Toss until ingredients are well combined.
Reduce heat to medium low.
Add the jar of alfredo sauce and continue to stir or toss until everything is well coated.
Sprinkle fresh ground pepper and parsley to taste.
Serves 4.
Preheat the oven to 350 degrees.
Spray a 9×13 pan with cooking spray.
Mix the flour, xanthan gum, baking soda, and baking powder in a bowl. Set aside.
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and stir constantly until sugar is dissolved.
Allow to cool slightly.
Add the vanilla and stir until well incorporated.
Add the eggs one at a time and stir until well incorporated.
Add the flour mixture in 3 parts, stirring until each part is well combined.
Spread the batter in the pan.
Sprinkle the top with the chocolate and peanut butter chips.
Bake for 25-30 minutes.
Cool slightly on a wire rack.
Cut into bars while warm.
Heat the olive oil over medium high heat in a good non stick or cast iron skillet.
Add the meat and allow to brown thoroughly on all sides until you get a good caramelization.
Add the meat, broth, carrots, onion, garlic, wine, parsley, salt, pepper, and tomato paste to your crock pot. Stir well.
Cook on high for approximately 4 hours or low for 8.
Add the barley and mushrooms and cook for an additional 30-60 minutes or until barley is cooked through.
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Comment from Recipe Roasted Pumpkin Seeds November 7, 2011 tags: Gluten Free , Snacks Okay so I’m a little late posting this one with Halloween just past, but there are still pumpkins to be bought and seeds to be roasted! I don’t know why I never saved the seeds from making jack o lanterns before. Too busy making art, I guess. But this year we had particularly seedy pumpkins, so I decided it was time to try it. The end result was quite tasty, sort of reminded us of popcorn actually.
Ingredients:
raw pumpkin seeds, cleaned of goop and rinsed 2 cups of water per cup of seeds 1 tablespoon of salt per 2 cups of water seasonings of choice olive oil Directions:
Boil the cleaned seeds in the salted water for approximately 10 minutes.
Drain and blot.
Preheat oven to 400 degrees.
Drizzle olive oil on a cookie sheet and spread the seeds in one layer.
Bake for 10-20 minutes or until seeds begin to brown. Our were ready at 15 minutes.
Once baked, sprinkle with seasonings of your choice. We used cumin, chili powder, and garlic powder for a Mexican flare.
