Oven Roasted Tom Turkey

Its been a few years since we had a real turkey on turkey day, the closest thing to turkey was one of those breasts, The thing is that a real turkey looks and tastes good, and the bones can be made into stock for some delicious Turkey Soup! My 2009 Turkey

• 1 (6-pound) young turkey
• 1 large tub "I Can't Believe Its Not Butter"
• 1 Box Bells Seasoning
• Bunch of Rosemary
• Bunch of Sage
• 1 Whole Garlic

1. Preheat oven to 325 Degrees F.
2. Give young Tom a bath and pat dry.
3. Gently insert your hand between the skin and breast to create a pocket.
4. Make marinade as follows then insert between skin and breast.
1. Take tub of "I Can't Believe Its Not Butter" and place in a bowl.
2. Add 4 cloves of minced garlic.
3. Add about 4 Tbsp Bell Seasonings
4. Add a few sprigs of chopped rosemary and sage.
5. Using a electric beater, beat until all ingredients are well blended.
5. Cut off end of Garlic, place in Reynolds Wrap with a little olive oil. Seal reynolds wrap and put into cavity of Turkey with all the remaining Rosemary and Sage.
6. Coat outside of turkey with Olive Oil, salt and pepper.
7. Tie legs together with Butchers String.
8. Place digital oven thermometer in thick part of breast. Use the kind made by Faberware that you can leave in the bird while cooking.
9. Cook the turkey covered until the last 30 minutes, then un-cover for remainder of cooking.
10. Cook turkey to 170 Degrees F, Remove from oven and let rest to allow the juices to settle in the cooked turkey. The Turkey will continue to cook and reach 180 Degrees F in 30 Minutes.
11. Baste with Pan Juices at intervals of cooking and reserve pan juices for later.
12. This will gove you time to cook the dressing and any other items in the oven.
13. Carve the turkey by making a deep cut perpindicular to the breast bone. Then using a sharp knife cut thin slices pararell to breast bone.

Bake for 2 hours, or about 20 minutes per pound. Meat thermometer should read 180°F. when inserted into the thickest portion of the breast away from the bone.

ENJOY!

Makes 12 servings.

Fat Free Ranch Salad Dressing

• 3/4 cup buttermilk
• 2 tbsp low-fat mayonnaise
• 2 tbsp nonfat sour cream
• 1 tbsp finely chopped green onion
• 2 tsps white vinegar
• 1 tsp dry mustard
• 1/4 tsp dried thyme leaves
• 3 garlic clove, finely minced
• 1/2 teaspoon splenda or Agave Nectar 
• Salt and freshly ground black pepper to taste

In a blender or food processor blend all ingredients until smooth.

Cover and refrigerate. Keeps for 1 week.

Makes about 1 cup.

Green Goddess Salad Dressing

• 2 tbsp tarragon vinegar
• 3 cloves garlic, chopped 
• 1 egg yolk
• 2 tablespoons freshly squeezed lemon 
• 2 anchovy fillets
• 2 tsp chopped fresh tarragon
• 1 tblsp fresh flat-leaf parsley
• 4 Scallions, minced
• 1.5 Cups extra virgin olive oil
• 1/4 cup Fat Free sour cream
• Kosher Salt and freshly ground pepper to taste
  

Combine all ingredients except Sour Cream and Olive Oil in a blender. Run the blender and drizzle Olive Oil from the top into the dressings. Continue to blend.
Transfer the sauce to a bowl. Fold in the sour cream and season with salt and pepper. Refrigerate until ready to use.

Makes 2 cups.

Authentic Irish Soda Bread

• 1 cup raisins
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 tablespoons lard
• 3/4 cup milk
• 1 egg
• 3 teaspoons caraway seeds

1. Boil raisins for 3 minutes, then drain and dust lightly with a little flour.
2. Sift together with the remaining flour, baking powder, salt and sugar. Rub in the lard with hands. Add milk, egg, and caraway seeds and pour into a greased and floured loaf pan. Bake in a preheated 350 degree F oven for 1 hour.

Champ

• 1 3/4 pounds potatoes
• 1 bunch scallions, trimmed and sliced fine
• 2/3 cup whole milk
• Salt and freshly-ground black pepper, to taste
• 1/2 cup (1 stick) butter
  

1. Peel the potatoes and cut them into small pieces. Bring to a boil in a pot of salted water, then cover and simmer for 15 to 20 minutes or until tender.
2. Meanwhile, simmer the scallions gently in the milk for 2 to 3 minutes.
3. Drain the potatoes, then return them to the pot and place them over low heat for a minute or so to allow any excess water to evaporate.
4. Add the milk and onions, and pound or beat the potatoes to a soft, fluffy mash. Add plenty of salt and pepper as you go.
5. Mound the champ in a large bowl. Make a little hollow for the butter and allow it to melt into the potatoes before serving.
   

Makes 4 servings.

Irish Lamb Stew

• 2 pounds boned shoulder of lamb
• 1 cup sliced raw potatoes
• 1/4 small head cabbage, shredded
• 2 leeks, sliced thin
• 2 medium onions, sliced
• 1 stalk celery, sliced
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1 bay leaf
• 1 clove garlic, crushed
• 1/4 teaspoon dried thyme
• 4 carrots
• Few sprigs parsley

1. Preheat oven to 350 Degrees F
2. Cook Potatoes, Carrots, Leeks, Onions, Celery in a large pot until tender, and strain water, set aside.
3. Cut Lamb Shoulder into 2 inch cubes.
4. Add lamb to a casserole or deep oven ready pot. Add lamb and mixed sliced vegetables by alternating layers of meat and veggies.
5. Season with salt, pepper, bay leaf, garlic and thyme.
6. Cover with water and bring to a boil on top of the stove.
7. Cover casserole, place in a preheated 350 degree F oven, and bake for 1 1/2 hours or until meat is tender.
8. Re Season if neccessary.

Serve hot with parsley, chopped fine, sprinkled on top.
Serves 4.

Chocolate Mole Sauce

I found this recipe on: http://www.goya.com/

• 3 oz. Dried Ancho Chiles
• 3 oz. Dried Pasilla Chiles
• 1/2 cup raisins
• 1 cup toasted blanched almonds
• 3 tbsp. Corn Oil
• 1 cup chopped onion
• 1 tsp. Minced Garlic or 2 cloves garlic, minced
• 1 tsp. Cinnamon
• 2 1/2 cups Tomato Sauce
• 1 Packet Cubitos En Polvo - Powdered Chicken Bouillon
• 2 cups hot water
• 1 tbsp. Sugar or Agave Nectar 
• 1 1/2 Oz Chopped Semi Bittersweet Chocolate

1. Slit the chiles down one side with a knife, remove the stem, seeds and veins.
2. Toast them in a skillet on medium high, about 30-45 seconds on each side. You will begin to smell their aroma.
3. Place the toasted chiles and raisins in bowl and cover with very hot water for 30 minutes. Drain and puree in a blender using as little water as necessary. Add the almonds to the blender and continue to process until smooth.
4. Heat oil in a saucepan on medium. Stir in onion and garlic, and cook until onion is translucent, about 3 minutes. Add cinnamon and cook 1 minute. Add tomato sauce, pureed mixture, Cubitos En Polvo, water, sugar and chocolate. Mix well. Bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Serve sauce hot over roasted chicken, turkey, or grilled chicken breasts. This sauce can be made ahead and frozen until needed.

Makes 8 Cups