How long DO you bake salmon?

Posted on January 7, 2010 by Admin

I never enjoyed the taste of salmon—that is until I spent some time in Ucluelet, British Columbia. Ucluelet happens to boast some of the world’s best salmon fishing, and it didn’t take long to win me over. A few well-cooked fillets and I was hooked. With my newfound taste for salmon, I needed the answer to a very important question. How long do you bake salmon?

 

Since my time in the Mecca of Salmon Fishing, I’ve done a few interviews on ways to cook salmon. I thought you might like a sneak peek at the tips from the salmon fishing experts, and here they are.

 

1. Never overcook your salmon. Salmon isn’t like beef or chicken; you won’t get salmonella if you undercook it. If you overcook it, though, you will get that “fishy” taste. Keep a watchful eye on it, and when the salmon starts to flake with a fork, it’s done. Depending on your oven and your altitude, you should usually cook a nice sized, fully thawed fillet for 20-30 minutes at 350 degrees. If you want to know how to cook salmon so that it has the freshest flavor, make sure to get it out of the oven before it starts to dry out.

 

2. Marinades make it moist. The simplest way to bake salmon is by letting it marinate for half an hour, tossing it in a dish, cracking some fresh pepper over top, and putting it in the oven with some foil over top. It’s quick, easy, and—with the right marinade—fabulous. Whether you want ginger, lemon, basil, or thyme, salad dressings or ready-made marinades can spice up your salmon experience!

 

3. Fresher is better. Nothing will make or break the quality of your salmon-baking experience like the quality of the fish. The ideal situation? Eat it when you catch it. Hop on the boat, and reel it in yourself. You should catch more than you can down in one night, so make sure to get it vacuum packed and frozen immediately. This will preserve the fresh taste best. If you have to buy it, look for…

 

4. If you’re feeling saucy… Don’t be afraid to experiment with a glaze or sauce to pour over your freshly-baked salmon. There are endless possibilities! Here are two of my favorites:

 

Tangy Maple Glaze:

To make the glaze, simmer the following ingredients together:

  • 4 tablespoons maple syrup
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons garlic, minced
  • 4 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fresh ginger, minced and peeled

 

Cover the salmon in the glaze while baking.

 

Tarragon Cream Sauce

 

  • 2-3 tablespoons butter
  • 2 tablespoons shallots, finely sliced
  • 2 tablespoons plain flour
  • 1 cup milk
  • 2 tablespoons double cream or heavy whipping cream
  • 2 tablespoons white wine
  • 1 tablespoon freshly chopped tarragon
  • Salt and freshly ground black pepper to taste
  • Sprigs of fresh tarragon as a garnish

 

Melt the butter in a saucepan, add the shallots and cook gently for 2-3 minutes to soften. Stir in the flour and cook for 1 minute. Remove the pan from the heat and gradually blend the milk.

 

Place the pan back over the heat and bring quickly to the boil, stirring continually, until the sauce is thickened and smooth.  

 

Stir in the cream, wine and tarragon, and add seasoning to taste. Pour sauce over salmon fillets and garnish with sprigs of fresh tarragon.

 

(Note: The salmon tastes best if you let it sit in the cream sauce for 20 minutes before serving. After allowing the sauce to flavor the fish, heat again for 2 minutes in a saucepan.)

 

If you want some more tips from the experts, there are plenty of ways to learn more about how to bake salmon. If you’re ready to reel in your own fresh fish, find out more about Salmon Fishing in BC. Salmon Eye Charters guarantees that you will catch salmon or your money back.

Article Source:http://www.articlesbase.com/main-course-articles/how-long-do-you-bake-salmon-1678263.html

Share
Posted in Other News | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

Rice Nutrition and Preparation Methods For It

Posted on December 27, 2009 by Admin

We tend to ignore what is around us and what we eat everyday unless we have the time and attention to have a closer look at them. Rice is one of such things.

You might know that rice is the primary dietary staple for most of us. But you will probably be amazed at the fact that it is actually the staple food for half of the population on this planet.

You might know that rice comes in two forms at large – white and brown. But you may not know that there are over 4000 varieties of rice that are cultivated in different parts of the world.

You may think that rice has been always there. What would you say if I tell you that the rice is only 5000 years young?

These facts are not created to amaze people. There are good reasons for rice to get so high a position in the lives of human beings.

The primary reason is that rice is nutritional and healthy. It provides the human body with required nutrients and energy. Carbohydrates are among the main energy providers contained in the rice. In addition, it has very low salt, cholesterol and fat content, which is good for the health of the heart.

Do you have ever counted how many methods there are to prepare rice? Have you ever tried any of them?

The most popular ways to prepare it for meals in China are rice porridge and boiled rice. Boiled rice can be automated with rice cookers. To prepare rice for two, just pour a cup of rice with twice as much water into the cooker and press the cook button. When the cooker trips off, it’s ready to serve.

Don’t forget that rice goes with any meal – breakfast, lunch or supper. It is just something that you will never get bored with.

Find the simple rice porridge recipes that you can involve in your daily diets. Click here now.

Article Source:http://www.articlesbase.com/main-course-articles/rice-nutrition-and-preparation-methods-for-it-1627578.html

Share
Posted in Seafood Recipes | Tagged , , , , | Leave a comment

Traditional Seafood Dishes of the World

Posted on December 25, 2009 by Admin

Ethnic cuisines offer some of the easiest and most delicious ways to prepare seafood. Some of the more famous seafood dishes originate from Spain, the UK, Germany, Norway, Mexico, Japan, Vietnam, Thailand and other regions.

Several dishes from Europe and Scandinavia feature salted or smoked fish and rich sauces. German style haddock and potatoes is a good example. The meal pairs delicious salted haddock with hearty white potatoes, both items that can be stored during the long European winter. The recipe calls for alternate layers of potatoes, fish and onions. Eggs are beaten and folded together with sour cream, pepper and mace, then poured over the potatoes. The dish is then sprinkled with breadcrumbs and additional butter and baked slowly.

Haddock is also very popular smoked in Europe and Scandinavia where a famous product is finnan haddie. The real finnan haddie consists of North Sea haddock which has been gutted, split and smoked. In Scotland, it is traditionally served at breakfast or lunch but usually not as the main course of the meal.

Great Britain is famous for its simple yet delicious meal of fish and chips, which features North Sea fish such as cod, haddock, saithe, sole or plaice. The meal, which originated as a result of the industrial revolution, consists of battered, deep-fried fish and sliced deep-fried potatoes. The meal has gained a strong urban following that continues to present day, with British style “chip shops” being famous not only in the United Kingdom but around the world. A similar dish from the United Kingdom, “scampi”, consists of lobster tail meat that has been coated in breadcrumbs or batter and deep fried.

Italy, known for its cuisine, also makes extensive use of fresh seafood. Cioppino is a classic Italian fish stew made with a mixture of fish and shellfish. The meal is not only popular in the home country, but also where ever Italian fishermen have settled. Depending on local species, the dish may contain fish, shrimp, crabs, mussels or other seafood. Other ingredients include wine, broth, herbs, garlic and butter. In Italian cuisine, “Scampi”, denotes a dish of shrimp served in garlic butter and dry white wine, served either with bread, or over pasta or rice.

Mexican seafood meals include seafood enchiladas, fish tacos and other recipes. Fish tacos are made with traditional ingredients such as toasted corn tortillas, sweet peppers, jalapeno peppers, onions, lettuce, tomatoes, grilled, smoked or fried fish, cheeses, lime and others. Seafood enchiladas are another very simple Latino dish to prepare. A typical enchilada recipe is the foundation of the meal, with tortillas being filled with vegetables, sauce and practically any type of boneless fish. Once assembled, the enchiladas are arranged in a casserole dish and covered with more sauce, cheese and spices.

Spanish cuisine offers several classic seafood meal choices. Paella, a traditional dish, is a colorful mixture of saffron-flavored rice and meat. The name refers to the paellera, the flat, round pan in which it is cooked. A traditional paella is cooked outdoors, over a wood fire. Seafood used in the dish includes clams, shrimps, prawn, lobster, mussels or squid.

Vietnam, Thailand and other Asian countries also utilize seafood extensively in meals. Among the top Asian meals are delicious soups, featuring a light broth, rice noodles and a variety of seafood that often includes prawns, mollusks and small fish paired with local vegetables, herbs and spices.

The author writes for websites including Chesapeake Bay, Fresh Seafood and Commercial Fishing.

Article Source:http://www.articlesbase.com/main-course-articles/traditional-seafood-dishes-of-the-world-1623117.html

Share
Posted in Seafood Recipes | Tagged , , , , | Leave a comment

How to Buy Top Quality Seafood – Fresh, Frozen, Smoked and Canned

Posted on December 24, 2009 by Admin

Seafood remains popular as consumers look for simple, healthy meal choices. The benefits of eating fish and other seafood are being reported almost daily, with governments all over the planet endorsing seafood as an essential part of a healthy diet. In addition to health benefits, consumers like the ease of preparation, versatility and rich flavor that seafood offers. When choosing main courses, these attributes make fish and seafood an excellent addition to weekly meal plans.

Fish and seafood is available in a myriad of forms. Seafood markets and other outlets offer fresh fish, often just hours from being caught. Surprisingly, extremely fresh seafood can be purchased online. Items are immediately cleaned and prepared to cook then rushed to the purchaser, packed in dry ice which keeps the product chilled during shipment. A few specialty online stores even ship live crustaceans, and mollusks in special containers that insures the precious cargo will arrive in peak condition. Popular live shipped seafood includes lobsters, crabs, oysters, scallops, clams, mussels and other shellfish.

Another choice for buying fresh seafood is to join a community catch share program. These innovative marketing plans provide a means of connecting consumers to fishermen. Members pay a fee in advance for a specified amount of seafood. When harvesting occurs, members are notified and arrive to pick up the freshest seafood imaginable, virtually right off the boat. Community catch share programs are an excellent way to get quantities of exceptional quality seafood at a reduced price.

Frozen products are an excellent choice when purchasing seafood. Frozen fish and shellfish are available not only from seafood markets, but at practically any grocery or specialty food store. Frozen products are usually harvested, processed and flash frozen, sometimes at sea. Other species can be iced and rushed to port, then flash-frozen and sent to retailers. Of particular interest to gourmet cooks are frozen fish in vacuum packaging or coated with a protective coating of ice.

Smoked and dried fish is another delicious product that is widely available. Smoking enhances flavor, concentrates beneficial fish oils and preserves fish. Vacuum packaging protects the product and eliminates the need for refrigeration. Many of the most sought after and respected seafood recipes include smoked products such as wild salmon, char, cod, haddock, saithe, mackerel, herring, dogfish and other species of fish. Standard smoked products are available in most retail outlets while gourmet products can be found in specialty shops or via online seafood stores. As with other fish, premium product is sometimes available direct from the fishermen.

Surprisingly, even canned seafood can be of impeccable quality. Canned seafood does not need refrigeration and can be stored for months or longer. Everyone is familiar with canned tuna, but there are plenty of other canned seafood products, many of which are delicious, healthy and easy to prepare. Canned fish and other seafood is available in a variety of forms, from large sizes down to single serving travel containers. Non-traditional packaging is also offered, with pouches being a frequent choice for consumers. Some of the most popular fish species available as canned products include tuna, salmon, anchovies, sardines, herring and other well known fish. Other seafood offered as canned products includes crab meat, lobster meat, oysters, clams, mussels, cockles, cold water shrimp and others.

With such an array of options, it is easier than ever to enjoy seafood at home. Be it fresh lobsters, smoked salmon or canned chowders, an option is available for every occasion, diet and price range.

The author writes for several websites including Fresh Seafood, Nautical Art and Commercial Fishing.

Article Source:http://www.articlesbase.com/main-course-articles/how-to-buy-top-quality-seafood-fresh-frozen-smoked-and-canned-1619576.html

Share
Posted in Seafood Recipes | Tagged , , , , | Leave a comment

How to Make Seafood Tacos

Posted on December 23, 2009 by Admin

Seafood tacos are a popular way to serve fish, shellfish and other foods from the ocean. A wide range of recipes are available, utilizing foods such as mahi, tuna, wahoo, mako shark, salmon, halibut, grouper, red snapper, catfish, tilapia, lobster, crab, shrimp, scallops and others. Seafood tacos are simple to prepare, require few ingredients and make healthy meal choices.

Types of Seafood

Preparation of seafood tacos depends on the type of meat chosen. Some species of fish have a very distinct flavor and is best cooked in a manner that doesn’t overwhelm the main ingredient. These include species such as salmon and wahoo.

Other fish with less distinct flavor lend themselves to a wider range of cooking styles, including grilling, blackening and broiling. Mild fish, such as tilapia also make excellent foundations of fish tacos since their flavor can be improved by adding spices and using more intense cooking techniques.

Shellfish and other seafood make excellent ingredients for tacos. Among the most commonly used shellfish meats are lobster, scallop, shrimp, prawn and crab meat. The delicate flavors of shellfish are suited for recipes that contain two or more types of shellfish or other meats. Often, regional cooks will create tacos using local seafood, selecting species of fish and shellfish that compliment each other.

Other Ingredients

Depending on recipe variations or local preferences, tacos may contain additions such as lettuce, cabbage, cilantro, onion, sweet peppers, hot peppers, tomato, lime, mango, chili powder, cumin, sea salt, cheeses, sauces, etc.

Types of Tortillas

Tortillas are thin, round, flat, unleavened bread made from corn or flour. Corn tortillas are ancient, being made since the Aztec era. Corn tortillas are made by flattening the small balls of dough which are cooked on a griddle. Most corn tortilla recipes have around 50 – 60 calories and 1 gram of fat. The fat in corn tortillas comes from the masa, which is a coarse ground corn meal.

Corn tortillas are usually 6 inches in diameter and are best cooked before they are eaten. To cook a corn tortilla, heat a skillet to medium high. Lay a tortilla on the hot pan and flip it with a spatula every 30 to 45 seconds. Cook until lightly toasted but still bendable.

Flour tortillas were introduced into Mexican culture when wheat flour was brought to the New World by the Spanish. Flour tortillas have slightly more calories, as a result of the combination of flour and a fat used to make the tortilla dough.  Flour tortillas are available from 11-14 inches which is the standard for  burritos. They also come in a variety of thicknesses, the thickest called “gordita-style.”

Authentic tortillas are low in fat and calories, but there are many variables when purchasing commercially produced versions. Some tortillas on the market contain lard although traditional recipes call for vegetable oil. There are about 80 calories per flour tortilla and up to 2.5 grams of fat.

Either type of taco shell may be used for seafood tacos, with the choice generally being whichever goes best with the types of fillings used. The versatility and ease of preparation makes seafood tacos among the more popular meal choices. As with most seafood dishes, the success of the meal depends greatly on the quality and freshness of the basic ingredients.

The author writes for several outdoor websites including Chesapeake Bay, Fresh Seafood and Commercial Fishing.

Article Source:http://www.articlesbase.com/main-course-articles/how-to-make-seafood-tacos-1615740.html

Share
Posted in Seafood Recipes | Tagged , , , , | Leave a comment

Live Maine lobster

Posted on December 20, 2009 by Admin

I remember when I was young, my grandma used to go down to the local lobster pound and pick up a dozen Maine lobsters. (We had a large family.) And of course they were already cooked.

Maine lobster

If you haven’t tried a live Maine lobster beofre, know this. There is no substitute. I grew up in Connencticut. I remember ordering lobster in a local restaurant, that served local lobsters. I wouldn’t eat it. I was taught wasting food was a sin but, I just couldn’t do it. I was used to the sweet soft taste of a Maine lobster, cooked fresh, just caught.

I couldn’t tell you if that lobster was fresh, frozen, just caught, from Connecticut or not. What I could tell you is it was not a Maine lobster. They are just not the same. And I realize now, 25 years later that, even a child can tell.

Let me describe to you the taste of a freshly caught and cooked maine lobster.

They are sweet and have only very light fishy taste. I do like fish but, the taste is completely different. The texture is meaty, almost like chicken but, extremely delicate. 100 times more soft. You can break through the meat with a fork and almost no pressure.

Lobster Butter

Butter with your lobster is a must. And there is just the right amount of salt in butter to season the lobster perfectly. Oh, I almost forgot the most important part. The butter must be served in a bowl, HOT. Melted butter. When you are cracking open the lobster and pulling out the meat, put it directly into this bowl. It will make your lobster meat warm, and soak into the meat.

Cracking the shell

If you cook the lobster yourself, or have it cooked for you, one of the most fun rituals around liobster eating is the cracking of the shell. Take a nut cracker, the type you would use for walnuts, and just have at it. Once the shell breaks you can pry it open with your hands. The best lobsters are soft shell and, should be easy to open. Stick to lobsters under 2 lbs as the meat is sweeter.

Enjoy your lobster.

http://www.live-maine-lobsters.com

Article Source:http://www.articlesbase.com/main-course-articles/live-maine-lobster-1552763.html

Share
Posted in Seafood Recipes | Tagged , , , , | Leave a comment

Budget Meal Planning for December

Posted on December 15, 2009 by Admin

It is not too late to have a look at Budget Meal Planning for December.  The festive season can be stressful, and nowhere is this more apparent than in the kitchen.

This site provides free meal planning and recipes.  The idea is that for every main meal  you cook, there will be a smart leftover.  This system saves times, money and your sanity.  A wide variety of meals is offered and all are geared towards family catering.

If you make the Baked Boneless Chicken Breast Recipe with Sun-dried Tomatoes, Capers and Olives, you will have enough leftover to make the Chicken Pasta Bake.  The same applies to the Teriyaki Chicken Recipe.  It can make a reappearance as a Chicken Teriyaki Recipe with Pasta and Bell Peppers.  The Old Fashioned Beef Stew can be transformed into a Meat Pie Recipe the following day.

And,  if you are celebrating Christmas the traditional way, there are cooking ham instructions and of course, leftover ham recipes, by way of a delicious Ham and Chicken Pie.  And why not try the Barbeque Whole Turkey this year? It has a wonderful rub massaged into the skin and is then baked upside down so that it is completely succulent.   You can then use the bones to make a great soup at a later date. The Fruit Cake Recipe is an old family favorite and is always moist.  It is packed with fruit and slowly baked and heralds the Christmas season.  

Side dish recipes include a novel Sweet Potato Fries Recipe which is a healthy alternative to the usual greasy fries, and a Broccoli Cheese Casserole.

If you are in cold climes, the Butternut Soup Recipe or the Potato Leek Soup Recipe may appeal to you.  And if you are wanting to bulk or freezer cook, you may consider the Lamb Curry Recipe which can be hauled out when you have unexpected guests.

And no holiday menu would be without a Fresh Pumpkin Pie Recipe or the Best Pecan Pie Recipe.  And how about waking up in the morning to the aroma of Cappuccino Style Chocolate Chip Muffins?

<a target=”_blank” href=”http://easy-meal-planning.com/budget-meal-planning.html”>December Meal Planning</a> is designed with busy people in mind, so recipes are simple, ingredients accessible and the idea is that you spend the minimal amount of time in the kitchen, whilst producing nutritious, healthy meals.

Enjoy cooking through December and keep it stressless and simple.  If you are really planning ahead, the <a target=”_blank” href=”http://easy-meal-planning.com/healthy-meal-recipe.html”>January Meal Plan</a> has already been published!

Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at Monthly Meal Planning

Article Source:http://www.articlesbase.com/main-course-articles/budget-meal-planning-for-december-1578773.html

Share
Posted in Seafood Recipes | Tagged , , , , | Leave a comment

10 Foods you must try in Rome, Italy

Posted on December 5, 2009 by Admin

Rome has developed its own unique cuisine that combines classic Italian cuisine with the cooking styles of the ancient Romans. When you visit the city, there are certain foods that you must taste, the best of which are mentioned below.

1. Fiori di Zucca – This dish consists of deep fried zucchini flowers that are stuffed with a mixture of anchovies, mozzarella cheese and spices to make mouth-watering antipasti. However, sometimes this dish is even served as a main course.

2. Bruschetta – This is a popular Italian dish that is available freely throughout Rome. It essentially consists of a piece of toasted bread that is steeped in olive oil and garlic, and often topped with chopped tomatoes.

3. Cannelloni – Rome is especially famous for its cannelloni, which is basically a kind of tubular pasta that is stuffed with various fillings, topped with a tomato sauce and then baked.

4. Stracciatella – This is the Italian form of the classic egg drop soup that originated in the city of Rome. In this soup, the egg is first beaten with some cheese, either pecorino or parmesan, and poured into a chicken broth.

5. Gnocchi Alla Romana – This is the name given to a kind of pasta that is prepared from dumplings of semolina. This pasta is typically baked with a creamy, buttery sauce that has been spiced with nutmeg; it is a speciality of Rome.

6. Carciofi Alla Romana – This is a kind of salad that is prepared from special Roman artichokes or mammola. These artichoke stems are minced and mixed with spices and seasoning and then stuffed into the artichoke.

7. Pasta Amatriciana – There are many different variations of this popular pasta dish made out of pig jowl or guanciale. Typically, you will find this dish served with pasta, tomatoes and a hard cheese.

8. Crostata di Ricotta – This is one of the most popular desserts available in Rome, and is a cheesecake that is made from ricotta cheese and fruit.

Orson writes about Rome food and restaurants and about Holiday apartments worldwide.

Article Source:http://www.articlesbase.com/main-course-articles/10-foods-you-must-try-in-rome-italy-1537911.html

Share
Posted in Seafood Recipes | Tagged , , , , | Leave a comment

Chicken Breasts Swiss and Mushroom

Posted on November 20, 2009 by Admin

Sautéed Chicken with Swiss Cheese and Mushrooms

Delight family and friends with this wonderful recipe. Make a normal everyday dinner. Enticing and well decant. It is a family favorite and asked for often at my house.

Ingredients:

1 skinless chicken per person

1/3 cup flour

Salt and pepper to taste

3 tablespoons butter or margarine

1 cup sliced green onions

1/3 cup chicken broth

1 can cream of mushroom soup

1 can sliced mushrooms

1 8oz. Package of Swiss cheese slices

Pound each chicken breast until ¼ inch thick with a mallet or place in a plastic bag and hit with a spice jar, or anything that has a flat surface.

Mix the salt, pepper, and flour, coat the chicken.

Set aside.

Heat a large skillet over medium heat. Add butter, sauté green onions for 3 minutes remove with a slotted spoon. Set aside.

Place chicken in skillet and cook for 5 minutes per side. Add chicken broth, and mushroom soup, to skillet, stirring frequently for 5 more minutes.

Spoon mushroom soup, over chicken, cover with 1 slice of Swiss cheese.

Cover turn to low heat for 2 minutes.

Meanwhile cook the mushrooms high heat in a small pan. Cover the chicken and Swiss with the mushrooms and serve warm. Add any side dish. And enjoy.

SERVING SUGGESTIONS:

Serve with any kind of rice, White, Brown or Wild, Add a veggie, something green it adds color, and is a delightful meal.This has been a family favorite and I hope you family, loves it also.

Brandy Keller,loves home decor, and to decorate both inside and out. However, another love is cooking. This is one of my favorite recipes and I so hope you enjoy it. Kitchen Design )

I hope these items can help you in your kitchen and kitchen design. Decor For Houses )

Article Source:http://www.articlesbase.com/main-course-articles/chicken-breasts-swiss-and-mushroom-1474454.html

Share
Posted in Seafood Recipes | Tagged , , , , | Leave a comment

Cook the Best Turkey Ever

Posted on November 19, 2009 by Admin

Cook the Best Turkey Ever

First, decide how many you are cooking for. Buy early enough so the bird can thaw.

- 1 aluminum disposable pan
- 1 Turkey
- 1 flavor injector optional
- 1 meat thermometer
- 1 cup margarine
- 2 cans chicken broth
- 3 Tablespoons chicken seasoning
- 1 teaspoon sage optional
- 1 teaspoon parsley optional

Get an aluminum disposable pan for cooking the turkey. Thaw the bird in the refrigerator for 3 days. Thoroughly wash the bird, inside and out. Remove the neck and the heart, liver and anything else in the turkey. Set in pan. Breast side down (Yes DOWN). Set aside

Melt margarine, shake chicken broth, open and pour into the margarine, add the chicken seasoning, the sage, and parsley if you are using them. Pour the melted margarine and the broth mixture.

Note: If you are going to use the flavor injector, make horizontal insertions, to prevent the juices from pouring out. (You will be turning the turkey over ½ hour before removal from oven. If injector, is used vertically the juice will run out.)

Cover the turkey with foil, making sure to leave a small place for a vent. Cook the turkey according to the directions on the wrapper, set alarm to go off at least 30 minutes before recommended cooking time.

NOTE: this is where you will need some help. Have someone come in and help turn turkey over. (DO THIS Slowly!! The turkey will be HOT! In addition, heavy. It will splash if it is let down to fast, so please BE CAREFUL when doing turning the bird over.) This is when I add the meat thermometer. Make sure when inserted it does NOT touch the bone and it is inserted into the thigh.

I inject the juice for the pan again this time from the top in a downward direction. Recover the turkey with the foil. Cook until the meat thermometer reads 180 degrees F. Remove the bird immediately to prevent over cooking. Let the bird sit for 30 minutes before carving.

Your turkey should have plenty of juice, it should have juice running out when cut and also be juicy the next day. Carve, Eat and enjoy!

Brandy Keller loves to decorate homes, she has been doing this for many years. She is very passionate about home decorating design and decor. Decor For Houses One of her other passions are cooking and she should own a restaurant. So let her help you cook, and decorate your home. Kitchen Design

Article Source:http://www.articlesbase.com/main-course-articles/cook-the-best-turkey-ever-1474734.html

Share
Posted in Seafood Recipes | Tagged , , , , | Leave a comment