FROM THE ARCHIVES: THE MOST WONDERFUL TIME OF THE YEAR:

Bird likes big chill (SUSAN SAMPSON, 10/04/06, Toronto Star)

"Actually, cooking a turkey from the frozen state has benefits over cooking a thawed turkey," O. Peter Synder wrote in a widely distributed and discussed research paper last year. Synder is president of the Hospitality Institute of Technology and Management in Saint Paul, Minn. [...]

Snyder points out that cooking from frozen solves another perennial problem. Normally, the white meat cooks faster than the dark meat. So by the time the thighs are done, the breast is dry. With a frozen turkey, the breast takes longer to thaw and cook, because it's bigger. It remains moist.

In a test run, the breast was indeed more tender than usual, while the dark meat was well-done. [...]

12 to 13 lb (5-1/2 to 6 kg) frozen turkey

Unwrap turkey. Place on rack in shallow roasting pan in preheated 325F oven so that turkey sits in centre.

Roast 2 hours. Begin to monitor temperature by inserting thermometer in breast or check periodically with instant read thermometer. If necessary, protect wing tips with foil.

After 3-1/2 hours, the turkey should be thawed enough to remove giblets from cavity. Reserve giblets for soup. Tilt turkey to drain juices from cavity into roasting pan. Begin to baste periodically.

Turkey should be done in 4-1/2 to 5 hours, with thigh at 175F to 185F and breast at 160F to 170F.

Makes 8 to 10 servings.

More like 4 servings.

MORE:
Fresh From The Garden: Apples are an all-around ingredient for this fall (ANN LOVEJOY, 10/04/06, SEATTLE POST-INTELLIGENCER)

Braeburn or Cox's Pippin are terrific dessert apples, holding texture and flavor well when cooked. Try them baked, in quick bread and in Apple Hazelnut Upside-down Cake, a rich, buttery confection that makes a pretty party dish. [...]

APPLE HAZELNUT UPSIDE-DOWN CAKE

SERVES AT LEAST 1

# 1 cup whole-wheat pastry flour
# 1/2 cup unbleached white or barley flour
# 2 teaspoons baking powder
# 1/4 teaspoon salt
# 1/4 teaspoon freshly ground nutmeg
# 1/2 cup sugar
# 1 egg
# 1/2 cup milk
# 1/4 cup canola or vegetable oil
# 4 tablespoons butter
# 1 cup dark brown sugar
# 1 cup hazelnuts, chopped
# 2 Braeburn or Cox's Pippin apples, cored and thinly sliced
# 1 tablespoon lemon juice
# 1/2 teaspoon cinnamon

Preheat oven to 400 degrees.

In a bowl, sift together the flours, baking powder, salt, nutmeg and sugar; set aside.

In a large bowl, stir together the egg, milk and oil; set aside.

In a 10-inch iron (or ovenproof) frying pan, melt butter over medium heat. Sprinkle on brown sugar evenly. Layer on hazelnuts and apples, sprinkle with lemon juice and cinnamon. Stir flour mixture into milk mixture and spoon over apples. Bake at 400 degrees until crisp and golden brown (30-35 minutes). Let stand 5 minutes, then reverse onto a large plate and serve warm.

MORE/MORE (via Pepys)
Iron Skillet Apple Pie (From Bryan Woolley, teacher at Sur La Table)

Dough:
1 cup lard (I use 1/2 lard 1/2 butter) cut into pieces
3 cups all purpose flour
1 tsp salt
1 tsp freshly grated nutmeg
¼ - 1/3 cup cold water (approx)

In a large bowl, place all ingredients and cut lard into flour using a pastry cutter.
Continue cutting fat into flour until in resembles course meal.
Add enough cold water to pull the flour mixture into a dough.
Cover with plastic wrap and place in the refrigerator until needed.

Filling:
5-6 Granny Smith (I like 1/2 Fuji 1/2 Braeburn or Red Delicious) Apples peeled and sliced
1 tbsp freshly ground nutmeg
1 tsp cinnamon
½ cup sugar (I like less)
½ cup firmly packed brown sugar (I like less)
½ cup flour
1 tbsp. lemon juice (as little as possible, can give a soapy taste)
pinch salt
4 tbsp butter

In a large bowl place the apples and pour the lemon juice over the apples and toss.
Add the nutmeg, cinnamon, sugar, brown sugar, flour, and salt and mix well.
Sprinkle your work surface with flour and begin to roll the pie dough into the your desired shape and size.
You may need to sprinkle flour on the dough to prevent it from sticking to the rolling pin.
Constantly turn the dough to keep it from sticking to the work surface and add additional flour as needed.
Place your bottom crust in the skillet and trim the dough as necessary.
Pour the apple filling into the dough lined skillet.
Arrange apples if necessary.
Roll out a top crust and cut a steam vent design in the crust.
Place top crust over skillet, trim and seal the edges.
Brush the top crust with a simple egg wash ( 1 egg and 1 tbsp water mix together).
Sprinkle the top crust with freshly ground nutmeg and sugar.
Bake at 350 degree's for approximately 1 hour or until done.

[originally posted: 11/23/06]

Posted by Orrin Judd at November 24, 2009 4:52 AM