25 replies to this topic

[Steve Heard]

Thanksgiving is just about here, and if you’re serving turkey, you know that it can be a challenge to get it just right.

I’ve been cooking Thanksgiving turkeys for many years, and though I’ve hit a few home runs, I also recall the time I stuffed one but didn’t know enough to allow for extra time (or just not stuff it at all), and ended up getting the family sick, and I think I followed that up the next year by cooking every last bit of moisture out it leaving it almost inedible.  Even my gravy couldn’t save it.

There has to be a happy medium right?

Whether you consider your self a babe lost in the turkey recipe woods, or an expert looking for different turkey recipe or unique sides to rock your Thanksgiving table, this article is for you.

I’ve asked 3 Folsom-based chefs to lend me their expertise and give us tips, tricks and advice on the best turkey recipes, along with their favorite Thanksgiving sides.

What they’ve come up with has me tempted to make them all.

First, a little about our chefs.

 

Scott Leysath

Better known as The Sporting Chef, Scott Leysath is a leading authority on the proper preparation of fish and game. He is the author of two “The Sporting Chef’s Wild Game Recipes” cookbooks. He is also the cooking editor of the Ducks Unlimited Magazine and writes for a number of other publications like California Waterfowl Magazine, South Carolina Waterfowl Association’s Waterfowl and Wetlands and Cooking Wild Magazine.

Chef Leysath spent four years on HGTV’s “Home Grown Cooking with Paul James”, hosted “Hunt Fish Cook” and the Sportsman Channel’s “Dead Meat” http://www.thesports...ion.php?ID=480.

The new season of ‘The Sporting Chef’ is currently in production.

Scott has been a Folsom resident for 13 years.

Scott’s take on the best turkey recipe:  http://www.myfolsom....th-talks-turkey

 

Clay Purcell

Clay Purcell has been cooking professionally for 27 years, and his career has included stints (or stops or positions) at San Francisco (Chef Garde Manger and Banquet Sous Chef, Hyatt Regency: Chef de Cuisine and Executive Sous Chef, Grand Hyatt) : West Hollywood (Executive Chef Hyatt Regency Sunset Strip): Palm Springs (Executive Chef Hyatt Regency): Monterey (Executive Chef Hyatt Regency Resort and Spa) : Sacramento (Executive Chef Embassy Suites Riverfront Promenade) . He has been Executive Chef at Embassy Suites Sacramento Riverfront Promenade or 6+ years and has won numerous awards including best chefs of Sacramento, Vegan Challenge, Pork Counsel, Ultimate Club House Sandwich Contest to name a few.

He is married to MyFolsom’s own Kimberly ‘Amethyst Organizing’ Purcell and has been living in Folsom for 6+ years.

Check out Clay’s advice for the best Thanksgiving turkey recipe: http://www.myfolsom....y-recipe-more-2

 

Deb Boogaard

Last but not least, is home chef, MyFolsom.com’s own Deb ‘aka Resume Lady’ Boogaard.  She is owner of Tailored Resume Service,  and is a long-time Folsom resident.

Deb’s passion is good food and great times with family and friends. She’s been cooking Thanksgiving dinners for over 35 years, and has become an expert at planning great, (relatively) stress-free Thanksgiving dinners.

Here’s how deb makes a fantastic, stress-free Thanksgiving dinner: http://www.myfolsom....nksgiving-feast

So, whether you are a pro or a beginner, I hope you’ve learned something, or picked up a few ideas.

What do you think? Are you going to try any of these?

[TruthSeeker]

I really liked Deb's recipes that were listed - nicely done!

It was also interesting to read how professional chef's prepare thanksgiving feasts.

[supermom]

I lost my turkey recipe from last year. It was really yummy. phooey

[Deb aka Resume Lady]

I've just been schooled by the Food Network. Evidently roasting yams and sweet potatoes brings out the sweetness. They say to ignore any recipes that tell you to boil or steam them. So.... you are hereby notified to ignore the instructions in my sweet potato casserole and roast your taters! (Off to change the recipe in my file!)

[supermom]

hmm, Deb, I like the way you described the brining of the bird. 

 

One question, though....

 

if say, a person doesnt have a cooler:

 

Would it be so bad to bag the bird and brine mixture, stick it in the produce drawer of the fridge and let her soak that way, over night?

 

Will I end up with salmonella poisoning in all the food in the fridge - well probably not because the turkey is in a roast bag. well, what do you think?

[Deb aka Resume Lady]

if say, a person doesnt have a cooler:

 

Would it be so bad to bag the bird and brine mixture, stick it in the produce drawer of the fridge and let her soak that way, over night?

 

Will I end up with salmonella poisoning in all the food in the fridge - well probably not because the turkey is in a roast bag. well, what do you think?

 

I don't see how that could work. This bag is big and heavy when loaded with the turkey, veggies, and all of that brine. Without the structure of a pot or cooler I'd worry about the bag springing a leak being lifted around. I also don't think the plastic drawer in a refrigerator could hold up that kind of weight. Me thinks something would break.  I'd recommend getting a cheap cooler to make this work.

 

I believe you could get a large styrofoam cooler for under $10, which you could toss if you don't want to buy a nicer cooler.

[AMETHYST PRODUCTIVITY]

We have an extra fridge so I just put it in a large stockpot and put the whole thing in the fridge. The cooler idea is super though.

[Deb aka Resume Lady]

We have an extra fridge so I just put it in a large stockpot and put the whole thing in the fridge. The cooler idea is super though.

 

That works. Even if I had a spare fridge with all that space, though, lifting the pot would be difficult for me. One gallon of water weighs 8.36 lb. I figure with my 25-lb. bird, 3 gallons of brine, and assorted fruits/veggies, and the stock pot we're talking 52+ lb. I guarantee some parts of my body would be screaming at me!

[Deb aka Resume Lady]

I'd love to know what other favorite side dishes MyFolsomites serve (and share recipes!).

[ducky]

I don't really have any fantastic side dish recipes.  I'm thinking of trying Deb's salad and green beans recipe because I'm not the one doing turkey this year and I was just asked to bring a vegetable.

 

I have a recipe that I think might adapt well for leftovers.  With all the mandarins around, I've been looking for ways to use them besides just snacking and found this recipe from Sunkist.  It actually calls for shrimp, but I wonder if you could substitute pieces of leftover turkey.

 

1 1/2 lbs. large shrimp, peeled, deveined, cooked, and coarsely chopped. (This is where I would substitute chopped turkey leftovers)

1/3 cup red onion, finely chopped

1 jalapeno pepper, finely chopped

2 1/2 Tbsp. olive oil, divided

1 lemon, juiced

5 mandarin oranges - 3 juiced, 2 peeled and segmented

1/2 tsp. cumin

2 avocados

1/2 cup cilantro, chopped

1/4 tsp. sea salt

ground pepper to taste

8 cups baby greens

 

In a glass bowl, add shrimp, onion, jalapeno, 1 1/2 Tbsp. olive oil, mandarin segments, juices, and cumin.  Gently mix and refrigerate for one hour.

 

Just before serving, dice and gently stir in the avocado, cilantro, salt and pepper.  Toss greens with 1 Tbsp olive oil, place onto plates and top with shrimp (or turkey) mixture.

[Deb aka Resume Lady]

I would absolutely make that with turkey, but I'm one of "those" people who doesn't like cilantro so I'd leave that out. I often put mandarine oranges, diced apples, and/or dried cranberrires in salads. Yum!

[Steve Heard]

 

That works. Even if I had a spare fridge with all that space, though, lifting the pot would be difficult for me. One gallon of water weighs 8.36 lb. I figure with my 25-lb. bird, 3 gallons of brine, and assorted fruits/veggies, and the stock pot we're talking 52+ lb. I guarantee some parts of my body would be screaming at me!

I usually put it the bag with the bird and the brine in large pot, ice it down, cover and set on the patio over night. There's still ice left in the morning. 

 

I like the idea of putting it in a cooler with a spigot and leaving it on the counter by the sink. 

[cw68]

I've been using this recipe as my base for almost 20 years. http://www.epicuriou...hroom-gravy-801

After all the tweaks I have done, I basically use the herb rub and timing. I don't make the gavy as it says (though it is reallllly tasty). I put chicken broth in the roasting pan with the neck and other "extras" and use it as a basting liquid -
Not because the basting helps the bird, but rather because it helps the gravy flavor. As the broth reduces throughout the cooking time, I add more. This liquid is what I make my gravy from and it's awesome: dark brown, rich and flavorful.

I make a cranberry jalapeño relish for the turkey for which I don't have a recipe. I take a bag of fresh cranberries and boil them in water with sugar added until it's reduced to a thick mass. Then I add a little orange juice, ciltranto, fresh thyme, cumin and green onion. This sits in the fridge for a couple of hours to set and let the flavors meld.

I don't make this regularly, but here's a tasty (and different) side dish. It's a refreshingly light contrast to the traditional heavy sides. It's a stole at my brother-in-law's family holidays.

ORANGE OLIVE SALAD

5 Valencia or navel oranges
0.33 cup(s) chopped fresh mint
2 tablespoon(s) chopped pitted black olives
1 tablespoon(s) extra-virgin olive oil
1 clove(s) garlic, finely chopped
0.5 teaspoon(s) ground coriander
pinch(s) sugar
Salt to taste

With a sharp knife, remove skin and white pith from oranges and discard. Working over a bowl, cut orange segments from their surrounding membranes and let them fall into the bowl. Squeeze any remaining juice from the membranes into the bowl. Add mint, olives, oil, garlic, coriander and sugar. Season with salt and toss gently.

[camay2327]

If anyone wants a wild turkey, they come up on the wall of my back yard every day.  Take one if you want...  haha

[TruthSeeker]

You guys are making me soooooo hungry - I can't wait for the turkey feast to begin!