WAYS TO COOK TURKEY
BRINE • FRY • SPATCHCOCK
-FROZEN WHOLE TURKEY-
SIZE 4-12 lbs. 12-16 lbs. 16-20 lbs. 20-24 lbs.
FRIDGE COLD WATER 1-3 days 3-4 days 4-5 days 5-6 days
2-6 hours 6-8 hours 8-10 hours 10-12 hours
BRINED & ROASTED
DID YOU KNOW?
Itâ€™s the ingredients you choose that will make your turkey stand out.
The Method Brining your turkey is the classic way of infusing flavor. The salt in the brine is what seals in all those delicious juices and keeps the meat nice and tender. An under-salted turkey will lose too much moisture during the cooking process. To brine a turkey you can choose between a wet or a dry brine. A wet brine is able to penetrate deeper into the bird where the salt can better work its magic, this method takes more effort and time than a dry brine, but the flavors of your seasoning make their way into the meat better. A dry brine will leave your turkey with a deliciously crispy, herb-crusted skin, and can be done Thanksgiving morning and rubbed onto the bird 6 hours before roasting. See the recipes on the next page!
PEAR GRAVY 4 tbsps unsalted butter 1/2 cup all-purpose flour 2 cups low-salt chicken broth 1 cup pear juice 2 tbsps dark rum kosher salt & ground black pepper 1. Melt the butter in a large saucepan over medium heat. Once the foam subsides, stir in the flour and cook until light brown, about 2 minutes. PAGE 5 2. Gradually add theSEE chicken broth and pear juice. Simmer over medium heat until thickened, stir frequently, about 10 minutes. 3. Stir in the rum, and season with salt and pepper, to taste. Serve.
in the fridge to brine a turkey? No problem. Put a turkey sized HELPFUL Noovenroom bag in a large cooler, then place the turkey in the bag. Pour in the brine
& seal tightly. Place ice over & around turkey, close the lid tightly & let it brine 8-10 hours, Add more ice periodically to keep temperature at 40Â° or below.
Dry Brined Turkey INGREDIENTS Dry brine 12 to 14 lb. turkey, giblets & neck removed 1 medium onion, quartered 1 head of garlic, halved 2 bunches of herbs 1/4 cup (1/2 stick) unsalted butter, room temperature 2 cups low sodium chicken broth
GARLIC AND HERB DRY BRINE Chop thyme, sage, & rosemary sprigs and pulse in a food processor with garlic, celery seeds, & pepper until a coarse paste forms. Add salt and sugar and pulse until blended, about 30 seconds. Do Ahead: Dry brine can be made 3 days ahead. Cover and chill.
DIRECTIONS 1. Rub dry brine all over turkey; chill uncovered, 6 to 7 hours. 2. Preheat oven to 425°f. Rinse turkey under cold water; pat dry and place breast side up on a rack set in a large roasting pan. 3. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts & rub butter under skin & all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. 4. Reduce oven temperature to 325°f and roast, basting with pan juices every 30 to 40 minutes, adding more broth as needed to maintain some liquid in pan, & tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°f, after 2 to 3 hours. 5. Transfer turkey to a platter; cover with foil “tent”. Let rest at least 30 minutes before carving.
Wet Brined Turkey INGREDIENTS 3 gallons water 3 pound box coarse kosher salt 1/2 cup whole black peppercorns 1/3 cup fresh thyme sprigs 1/3 cup fresh marjoram sprigs
1/3 cup fresh sage sprigs 12 bay leaves 12-14 lb. turkey 1/2 cup butter, room temperature
LET’S ROAST! 1. Stir 3 gallons water and salt in large pot until salt dissolves. Stir in peppercorns and next four ingredients. Add turkey to brine. Place large plate atop turkey to submerge. Place in refrigerator. Soak turkey 8 to 10 hours. 2. Remove turkey from brine; rinse and pat dry. can be prepared 1 day ahead of time. Store uncovered in refrigerator. 3. Preheat oven to 450°f. Place turkey on rack in large roasting pan. Rub butter over turkey. Sprinkle with salt and pepper. Place turkey in oven. Reduce temperature to 325°f. Roast turkey until thermometer inserted into thickest part of thigh registers 175°f, about 2 1/2 hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving (internal temperature will rise 5-10 degrees).
ingredients 4 lbs. yukon gold potatoes, peeled 1 tbsp. kosher salt 1 1/2 cup whole milk 3 sprigs of thyme 2 bay leaves 3/4 cups unsalted butter Freshly ground black pepper to taste
1. Place potatoes in a large pot and pour in cold water to cover. Add salt and bring to a boil. 2. Reduce heat and simmer until potatoes are very tender but not saturated. 20 to 25 minutes. 3. Drain potatoes, reserving 1/2 cup cooking liquid. Return potatoes to pot and set aside. 4. Heat milk, thyme sprigs, if desired, bay leaves and 3/4 cups butter in a small saucepan over medium heat until butter is melted. Remove from heat. 5. Pass potatoes through a ricer bowl. 6. Remove herbs from warm milk mixture: discard. Gradually add milk mixture to potatoes, stirring vigorously with a wood spoon until combined and smooth: season with salt and pepper. apple for baking This is the perfect 7. Serve mashed potatoes with butter on top. and and making apple butter.
APPLE DID YOU KNOW?
Extra Buttery MASHED POTATOES ingredients 2 cans (14.5 oz each) French-style green beans, drained 1 can (10 oz) cream of mushroom soup (condensed) 1/4 cup milk 1 can (2.8 oz) French-Fried onions
directions 1. Preheat oven to 350Â°F. Pop in green beans, milk, and soup in a 1 and 1/2quart glass baking dish or casserole. 2. Bake for 20 to 25 minutes. 3. Top your casserole with onions during the last 4 to 5 minutes of baking.
Green Bean CASSEROLE
This crunchy classic is delectably easy to whip up, so itâ€™s practical to serve it on any given day.
Mashed Potatoes Can Be Made Four Hours Ahead Of Time!
Tastes so good because of a secret ingredient cream of mushroom soup.
DID YOU KNOW?
This method turns out an irresistibly tender & delicious turkey.
The Method: Frying a turkey is the quickest way to prepare your holiday bird that ends up in a juicy, succulent homage to turkeys everywhere. The hot oil seals the skin of the bird, so it doesnt get oily, rather the inner juices get locked in and maintain the bird’s natural moisture and savory flavor. Warning, Deep Frying your turkey will produce a crispy skin so good, you may never turn back. A Few Tips: Somethings to consider before getting started: Set up outdoors in an area that you wouldn’t mind tarnishing if problems with hot oil arise.
Make sure that you’re a good distance away from any structure you could damage or set fire to if anything goes wrong. Lastly, you’ll need a long thermometer to measure the temperature of the oil while you’re cooking, and make sure you’re wearing shoes. To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/ 4 full or the oil could overflow when the turkey is added. Dry the turkey completely before putting it in the oil.
Be sure your turkey is completely thawed. 7
Deep Fried Turkey INGREDIENTS An outdoor gas burner 10+ gallon large pot, recommended Turkey fryer basket, recommended 10 to 12 lb. whole turkey 1/2 cup fresh ginger, peeled and sliced 2 tbsps. fresh rosemary, crushed 6 cloves fresh garlic, peeled 1/4 cup fresh garlic, minced 5 tbsps. kosher salt 2 tsps. freshly ground black pepper 4 to 5 gallons peanut oil PREPARATION: Wash bird inside and out, and allow to drain. Take care to dry both inside cavities. Fill the cavity with ginger, rosemary and garlic cloves. Mix together minced garlic, salt and pepper and rub on the exterior of the bird. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and tail as they may get caught in the fryer basket. Brine in refrigerator for about 1 hour. Remove, and allow the bird to sit until it reaches room temperature. It MUST BE DEFROSTED & DRY or the oil can become volatile! 8
TAKE THE PLUNGE: 1. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350°F. Set flame to lowest setting, incase any oil spills. 2. Slowly lower turkey into hot oil, very carefully, making sure it is fully submerged. 3. Increase flame until temperature reaches 350°F again. Checking with a thermometer. Fry turkey for 3 minutes per pound. This should take 35-42 minutes for a 10-12 lb. turkey. 4. Remove turkey from oil and let drain.
Stay away from the house – set up the turkey fryer more than 10 feet away. Never leave it unattended. Find flat ground – the oil must be even and steady at all times to ensure safety. Use a thawed and dry turkey – make sure your thanksgiving turkey is completely thawed and dry. Monitor the temp – use caution when touching the turkey fryer. Be prepared – have a fire extinguisher ready at all times. Be Careful Every Step Of The Way!
directions 1. Place potatoes, celery root, and horseradish in a large pot. 2. Add water to cover. Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25 to 30 minutes. 3. Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. 4. Using a potato masher, coarsely mash vegetables. 5. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. 6. Season to taste with salt.
Potato & Celery ROOT MASH
ingredients 2 1/2 lbs. mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2 inch cubes 1 lb. celery root, peeled, cut into 3/4â€? cubes 6 inch piece of horseradish, peeled, coarsely grated 1 1/2 cups sour cream 3 tbsps. Dijon mustard 2 tbsps. (1/4 stick) unsalted butter Kosher salt
You can mash them as smooth or as chunky as you like!
FRUIT CHUTNEY ingredients 1 shallot, finely chopped 1 tablespoon coriander seeds 1 tablespoon ginger, peeled, finely chopped 1 teaspoon vegetable oil 1 1/2 cups dried apricots, coarsely chopped 1 cup apple cider vinegar
1/4 cup dried figs, coarsely chopped 1/4 cup prunes, coarsely chopped 1/4 cup golden raisins 1/4 cup dark molasses Kosher salt and freshly ground black pepper
directions 1. Stir shallot, coriander, ginger, and oil in a medium saucepan over medium heat until fragrant, about 1 minute. 2. Add apricots, vinegar, figs, prunes, raisins, molasses, and 1 1/2 cups water; season with salt and pepper. 3. Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. 4. Let cool.
Chutney can be made 1 week ahead of time. Just cover and chill.
DID YOU KNOW?
This is the best way to guarantee a turkey with moist meat & crisp skin.
The Method: For those looking for a simple and consistent way to get a perfect, even roast in short time look no further than the Spatchcock. This method cuts the cooking time to almost half that of the traditional roast and results in a more evenly-crisped skin - the “good parts” will be everywhere.
How It’s Done
To spatchcock a turkey you remove the spine, neck, and giblets (which can be added when making your gravy stock) and flatten the ribcage so you have an even roasting surface, spread across the baking tray.
WHAT YOU’LL NEED To do the roasting: a rimmed baking sheet, wire rack or broiler pan. GOLDEN To spatchcock: Kitchen shears DELICIOUS to remove backbone.
ASK OUR BUTCHERS TO SPATCHCOCK YOUR FRESH TURKEY!
Your Guide Thanksgiving In Under 2 Hours TURKEY ROASTING INGREDIENTS 3 large onions, roughly chopped 1. Adjust oven rack to middle position and 3 large carrots, peeled and roughly preheat oven to 450°F. Line a rimmed removed, attach pan an extralong candy chopped (about 1 quart) baking sheetand or broiler with aluminum the inside of thecelery pot. Heat oil 4 stalks celery, roughly chopped foil.thermometer Scatter sometoonions, carrots, an outdoor propane hob until the oil 12 thyme sprigs andover thyme sprigs across bottom of pan. INGREDIENTS reaches 350 degrees. 12-14 lb. whole turkey, butterflied Place slotted broiler rack or wire rack 1 12 to 16 pound turkey, thawed with backbone, neck, and giblets reserved directly on top of vegetables. giblets and neck removed 4. Place the turkey on its rack–generally a 2 tablespoons vegetable oil 3 tbsp salt kosher salt ground black pepper 2. Pat device shaped something like a grappling kosher & freshly turkey dry with paper towels then 1 1/2 tbsp freshly ground black pepper hook, with a long shank, that will 1 1/2 quart slow sodium homemade or rub on all surfaces with 1 tablespoonallow oil. you 2 teaspoons cayenne pepper, or to taste to put the bird into the heated oil and store bought chicken or turkey broth Season liberally on all surfaces with saltretrieve 5 gallon at the pepper end of the cooking process. Simply 21bay leavescontainer peanut oil andit black (if using a brined, salted, thread the bird onto the shank so that 3DIRECTIONS: tablespoons butter or Kosher turkey, omit salting step. Tuck it sits withtipsitsbehind breast back. side up. 4 tablespoons flour wing Place turkey on top 1. Place the turkey in an empty fryer pot and of rack, arranging so that it does not overlap cover with water. Remove the turkey from the 5. Working carefully, use the handle that the edges, pressing down on the breast pot, rinse, and dry with paper towels. Mark attaches to the to lower the turkey SPATCHCOCKING bone to flatten therack breasts slightly. the water level with a marker on the outside slowly into the heated oil. The process may Place turkey, breast side down, on a of the pot, or score withdown a nail or take up toturkey a minute, as and the oil bubbles and cutting board. Use a the knifeinside to score 3. Transfer to oven roast, rotating paring knife. You will need that much oil in pops because long oblong bone in the center of breast. occasionally, untilofanexcess instantmoisture read on the the pot when you cook, and no more. Empty exterior of the bird. Wear gloves, andpart do not Turn breast side down and press down thermometer inserted into the deepest the pot, then wash and dry. perform duties 150°F, barefoot while drunk. on breastbone to flatten. You should hear of the breastyour registers andorthe thighs a crack and feel the bones give way. register at least 165°F, about 80 minutes. 2. Rub the bird inside and out with salt, 6. Cook for approximately 3 1/2 minutes per pepper, and cayenne. pound. Remove from oil, allowing the excess If Dry Brining ahead of time, placeoffturkey, skin side to drain the carcass, andup,allow the bird to 3. Fill pot with peanut oilonsoathat it reaches wire rack set inside rest a rimmed baking30sheet and covered chill, in foil. for at least minutes, the level the water was after the turkey uncovered, 6 to was 7 hours, up to 18 hours. Remove bird from rack and carve.
Deep Fried Turkey
directionslist of most popular 1/2 cup (1 stick ) unsalted butter, Fujidivided is #4 on the US Apple Associateâ€™s 1/4 cup all-purpose flour 1. Preheat oven to 400. Melt 1/4 cup butter in a apples behind Red Delicious, Golden Delicious, and Gala. 3 cups whole milk large saucepan over medium to high heat. Add 1 tbsp, kosher salt plus more flour; cook, whisking constantly, for 1 minute. 1/2 tsp. freshly ground black pepper plus more Whisk in milk and 3 cups water. Bring to a boil, 1 lb. elbow macaroni reduce heat to a simmer, and cook, whisking 2 cups shredded cheddar, divided often, until a very thin, glossy sauce forms, about 2 garlic cloves, chopped 10 minutes. Stir in 1 tablespoon salt and 1/2 1 cup panko (Japanese bread crumbs) teaspoon pepper. Remove sauce from heat. 2 tbsps. chopped flat-leaf parsley 2. Toss pasta and 1/2 cup of cheese in a 13x9x2 inch or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes. 3. Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt Skip A Step By and pepper. Not Precooking 4. Remove foil from dish. Sprinkle with remaining The Pasta 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
Creamy MAC & CHEESE
ingredients Roasting pan with pan drippings from roasting turkey 3 cups (or more) Roasted Poultry Stock, warmed 1/2 cup dry white wine, brown ale, Port, or apple cider 1/2 cup all purpose flour 1/2 tsp. apple cider vinegar 1 tbsp. soy sauce, brown ale, or Port (optional) Kosher salt and freshly ground black pepper
directions 1. Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 1/4 cup. Add drippings to stock. 2. Set roasting pan over 2 burners set to medium to high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. 3. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes. 4. Whisking, gradually ladle stock mixture into roux and simmer until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce. Season with salt and pepper. Keep warm until ready to serve.
6STUFFING TO GREAT
DID YOU KNOW?
It’s the ingredients you choose that will make your stuffing stand out.
6 Simple Steps 1. Start with Bread: Choose any bread, as long as it can go stale: Drying it out overnight is key to flavor absorption and a sog free stuffing. Torn bread instead of sliced promises craggy, irregular pieces that get extra crispy on top. 2. Befriend the Fat: You don’t have to add meat, but it delivers a nice savory note. Brown the sausage of your choice, then use the drippings to cook the aromatics, ensuring porky, salty goodness in every bite. 3. Use This Flavor Building Trio: Sage, celery, and onion (or something oniony, like leeks or shallots). They are the flavors of Thanksgiving. Cook until onions are golden brown.
4. Deglaze The Skillet Pour a little wine or vinegar into the skillet, scraping and stirring to dissolve any crusted on bits. Next, melt plenty of butter in the pan and stir it into the mix it adds richness, to balance the acidity. 5. You’ll Need Lots of Liquid: No one likes dry stuffing, so stock is a must. (Use homemade if you’ve got it!) The bread should be moist with no dry spots but not sitting in liquid. Whisking eggs into the stock creates a custardy texture. 6. Now’s the Time for Flair: Look for balance when choosing addins. Is your cornbread stuffing sweet? Throw in tart dried cherries. Looking for crunch? Toss in some pepitas. Need a bright note? Add fresh herbs. You get the idea.
Stuffing should be prepared just before using, not in advance. 15
Have a VEGETARIAN
THANKSGIVING! The Great
If you’re a vegetarian guest to a dinner where Turkey will be served, send over these recipes to the chef and see if they can accommodate or offer to help in their preparation.
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Easy BAKED TOFU
100 WAYS TO
FOR MORE YAM RECIPES VISIT WWW.BESTMARKET.COM/RECIPES 17
They're in season! Now is the time of the year when we start seeing Sweet Potatoes on the dinner tables of families across the nation. The rich, deep orange holiday dishes that make up the best memories of the holidays. Who doesn't just melt when recalling the sweet aroma of that Thanksgiving Sweet Potato Casserole, done just how your family likes it. Welcome to sweet potatoes 100 ways, in here you'll find recipes from breakfast crepes to sweet potato pie ice cream. Your fall and winter just got a whole lot tastier. Your body is asking for sweet potatoes. Here's why: Rich in Vitamin A, one medium sized sweet potato contains 438 percent of your daily value of Vitamin A. (a white potato contains 1 percent).
High in antioxidants that ward off inflammation and problems like asthma, arthritis, gout, and more. It’s also a good source of vitamin C, Calcium, Potassium, and Iron too. Plus they deliver 4 grams of dietary fiber. And all in about 100 calories. Now’s the season to dig into these tubers!
BOIL FOR MASHED SWEET POTATOES ROAST FOR MORE SWEETNESS!
The true yam is a versatile vegetable. It can be barbecued, roasted, fried, grilled, boiled, baked and smoked.
Oven Roasted SWEET POTATO WEDGES ingredients 3 small sweet potatoes (2 lbs.) 1 1/2 tbsps. garlic flavored olive oil 1/2 tsp. dry mustard 2 tsp. minced fresh rosemary 1/2 tsp. salt
directions 1. Pre heat oven to 450째F. 2. Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat. 3. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 425째F for 30 minutes or until soft and slightly browned, turning wedges after the first 15 minutes. Serve immediately. Sweet potatoes pack more than double the fiber of regular potatoes.
Can Be MICROWAVED OR BAKED. Commonly Used As The Complex Carbohydrate When Prepping For Physical Fitness And Bodybuilding Contests.
Strength athletes depend on this root for MASS BUILDING. Offers Heapes Of Vitamin A, Carotenoids & Vitamin C.
Loaded with Potassium and Fiber!
Try It... Baked and topped with plain greek yogurt and chopped green onions or cut into strips and baked as fries!
ingredients 1 large sweet potato 1 1/3 cup gluten free flour 2/3 cup yellow cornmeal 1 tbsp. baking powder 3/4 tsps. salt 1/2 chilled unsalted butter, cut into 1/2 inch cubes 1/2 cup buttermilk 1/4 cup grade a maple syrup 1/2 cup pecans, toasted, chopped
directions 1. Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halves: scoop 1 cup flesh. Cool. Blend 1 1/3 cups flour and next three ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend. 2. Sprinkle dough with flour. Pat into 8 1/2 inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean. 18 to 22 minutes.
Sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits.
Sweet Potato HOT SOUP Yams are great for your eyes!
ingredients 1 1/2 tablespoons unsalted butter 1 large leek, thinly sliced, rinsed, and drained 2 small garlic cloves, minced 2 lbs. sweet potatoes, peeled & cut into 1 inch pieces About 1 1/2 tsps. coarse kosher salt About 1/2 tsp. freshly ground black pepper 2 ounces thinly sliced prosciutto 1/4 cup heavy cream Chopped chives (optional)
directions 1. Preheat oven to 400°F. Melt butter in a large pot over medium heat. Add leek and cook, stirring, until soft and translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Put sweet potatoes in pot; add 3 cups water, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Increase heat to high, bring to a boil, then reduce heat to medium-high and simmer until sweet potatoes are tender, about 10 minutes. Remove from heat and let cool 10 minutes. Working in batches, purée soup until smooth. 2. Prepare the garnish: Spread prosciutto slices on a rimmed baking sheet in a single layer. Bake until crisp, 7 to 10 minutes (watch carefully, as they can burn quickly). Let prosciutto cool completely on baking sheet (about 1 hour), then crumble into tiny pieces and set aside. 3. Transfer puréed soup to a clean pot set over medium-low heat. Stir in cream and up to 2 cups water (enough to make soup easy to drink out of cups). Season to taste with salt and pepper. Serve soup hot, in demitasse cups, garnished with prosciutto or chives if you like.
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TURKEY TIME HOW TO SAFELY PREPARE YOUR HOLIDAY MEAL
SAFE THAWING Thawing turkeys must be kept at a safe temperature. The “Danger Zone” is between 40°f and 140°f the temperature range where foodborne bacteria multiply rapidly. While frozen, a turkey is safe indefinitely, but as soon as it begins to thaw, bacteria that may have been present before freezing can begin to grow again, if it is in the “danger zone.” There are three safe ways to thaw food: in the refrigerator, in cold water, and in a microwave oven. SAFE PREPARATION Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. If these areas are not cleaned thoroughly before working with other foods, bacteria from the raw poultry can then be transferred to other foods. after working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods. SAFE STUFFING For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. However, if you place stuffing inside the turkey, do so just before cooking, and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°f. Bacteria can survive in stuffing that has not reached 165°f. SAFE COOKING Set the oven temperature no lower than 325° f and be sure the turkey is completely thawed. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2.5 inches deep. Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint using a food thermometer. Cooking times will vary. the food thermometer must reach a safe minimum internal temperature of 165°f. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. 21