Beef Bourgignon

     Hello All! I am ever so sorry for the long periods of time between posts. I have been busy, busy, busy and not cooking much recently. I did, however, do quite a bit of cooking when I threw a rather large (relative to my 900 sq/ft apartment) dinner party last month. I had 14 people set up at 2 folding tables stretching through my dining room and living room. It was decorated in black and gold with a burlap runner and beautiful fall flowers. Several people had to bring their own chairs. There was smooth jazz in the background (or the foreground, you-know-who-you-are), the windows were open to let in the cool, Carolina November evening, and my home was filled with some of my favorite women. Women who have mentored me, cared for me, loved me, laughed with me, corrected me, and made fun of me. Although not all the women I love could be there that night, I loved every woman who was there. Those women so often fill my heart with joy and I wanted to repay them by filling the organ I know best - the stomach! I often feel inadequate when it comes to expressing my emotions to the people I care about but cooking, that I can do.
     I wanted the party to feel opulent, so I went all out on a cheese tray with accompanying preserves and whole-grain mustard. There was a bounty of wine, crackers, and conversation to compliment the cheese tray. For the meal, I served an arugula salad with Bosch pear and bleu cheese with a citrus vinaigrette, followed by Beef Bourgignon served over buttery mashed potatoes. My sweet friend Lauren brought two beautiful and delicious Lemon Tartes for dessert. I loved preparing the food and I thoroughly enjoyed eating it in my makeshift banquette hall. I don't know why it took me so long to do it and I cannot wait to do it again. It revealed a deeper level of my passion for food - cooking for the people I love in MY home. It was euphoric.
     Apparently, my guests enjoyed eating the food nearly as much as I enjoyed preparing it! I have received several requests for my Bourgignon recipe so I thought I would share it with all of you. I wish for this dish to become more than just a meal as you bring it into your own homes. My hope is that you would gather the people you love around the table, break bread, and savor the time spent with the people who make your life what it is and, more importantly, make you who you are. Peace.

Beef Bourgignon

***There may be people out there who believe this to be something other than Bourgignon because it is too simple; I don't care. It is beef with wine - taste it and forget about what it is called.

Before I begin, I want you to forget about how this dish has been turned into some lofty, expensive, pretentious French culinary work of art, only to be mastered by the likes of Julia Child. It's bullspit. This dish was first made by farmers in the french countryside using the meat that wasn't good enough to sell and wine they probably made themselves. The amount of cooking time is always directly related to the quality of the cut of meat. This cooks for 2.5-5 hours. That means crap meat. Don't worry about buying the 'best' of any of the ingredients, just get what you can. I used the cheapest stew meat I could find and a bottle of Charles Shaw Cabernet Sauvignon. (Two Buck Chuck seems so much fancier when you call it 'Charles Shaw'.) Okay, enough ranting. Let's get down to business.

What You'll Need:                                                                              Serves: 6 (if served over potatoes)

2 lbs pre-cut stew meat (or a chuck roast, if you want to cut it yourself)
Salt and Pepper
1 stick unsalted Butter
3 large Onions
6-8 large Carrots
1 tsp dried Thyme
1/4 cup AP Flour
1/2-1 bottle Red Wine (I use the whole bottle unless I'm drinking some with dinner)
3 pints Beef Stock (not beef broth)
Fresh Thyme to garnish

>>>Sorry there are no pictures. I will upload them the next time I make it. For now, get those imaginations working. 

     Begin by bringing your meat up to room temperature. Cold meat does not cook evenly and sticks to the pan. Side note: to cook ANY meat, steak especially, to an even temperature throughout - bring it up to room temp. Then cut your beef to your desired bite-size. I like mine smaller than they cut stew meat in the store so I usually end up cutting them in half, to roughly 3/4 inch cubes. Place the meat in a bowl; salt and pepper liberally. Next, chop your veggies into pieces similarly sized to the meat. They don't have to be perfect. Remember to think rustic. Make sure your wine is open, your flour is out, and your stock is ready because once you get that pan hot, there is no going back.
     Now heat an oven-proof pot or dutch oven over medium high heat. Add one quarter of the stick of butter. Allow the butter to begin to brown, then add half the meat. The key is to not over-crowd the pan, so as not to steam the meat in it's own juices. Think about a hot tub at a party; you may not mind sharing but you need your personal space. That's how your meat, or anything you saute, would like to be treated. Once the meat is browned well on two sides, remove it with a slotted spoon into a clean bowl. Repeat from the butter step for the other half of the meat and remove. Don't worry if it seems like the bottom of the pan is a little burned, it will taste delicious.
     Next, add another quarter stick of butter and saute the vegetables. When you can really smell the onions, toss the meat back in and cover it with wine. This next step takes awhile so maybe pour yourself a glass of wine while you wait. Leave the pot on high heat and let the wine come to a rolling boil. You will see the alcohol evaporating out of the top. Let that continue until the wine is almost completely gone (Au sec, in french culinary terms *wiggles eyebrows*). Then add the last of the butter, sprinkle with the flour, add the dried thyme, and stir. Next, add the beef stock and cover. If you don't have a lid, tin foil will do. Remove the pot from the stove and place it in a preheated oven. Here is where some of your paths will differ: if you have 4-5 hours, cook it at 250 degrees. If you only have 2-3 hours, cook it at 350 degrees. The longer you can cook it at a lower heat, the more tender the meat will be. But it is still good if you only have a couple hours. When your time is up, the meat should be fork tender, the liquid should be think and gravy-esque, and you can remove it from the oven. Add the fresh thyme and serve. Voila! Was that so hard? Enjoy that feeling. You and Julia Child are practically the same person. Now, go eat. You can eat it by itself or with mashed potatoes, bread, or polenta. Just don't eat it when YOU'RE alone. Invite friends. Don't have friends? Make some! That is what a pot of meat and wine is for. Bon appetitte!


Sweetened Condensed Version:

What You'll Need:                                                                              Serves: 6 (if served over potatoes)

2 lbs pre-cut stew meat (or a chuck roast, if you want to cut it yourself)
Salt and Pepper
1 stick unsalted Butter
3 large Onions, chopped
6-8 large Carrots, diced bite-size
1 tsp dried Thyme
1/4 cup AP Flour
1/2-1 bottle Red Wine (I use the whole bottle unless I'm drinking some with dinner)
3 pints Beef Stock (not beef broth)
Fresh Thyme to garnish
1. Bring the stew meat to room temperature. Salt and pepper generously. Brown 1/4 stick of butter and add half of the meat. Remove with a slotted spoon and place in a bowl. Repeat for the second half of the meat.
2. Add 1/4 stick of butter and saute vegetable until the onions become aromatic. Return the meat to the pan.
3. Add the wine and reduce to au sec (almost dry). Add remaining butter, dry thyme, and flour. Stir to combine.
4. Add beef stock, cover, and place in the oven. ***250 degrees for 4-5 hours OR 350 degrees for 2-3 hours.
5. When the meat is fork tender, remove the pot from the oven and garnish with fresh thyme.

Serve over mashed potatoes, polenta, or by itself. Enjoy!

Summertime

    Y'all (please note the southern vernacular) know how much I love North Carolina. The Autumn is long, mild and colorful. The Spring starts early, awakens beautiful blooms, and smells amazing! Best of all, the Winter provides only enough snow to remind me of the season. But Summer is never as good here as it is in Ohio. It still gets hot, but not scorching. The sun beats down on the grass, the hay in the pastures, and the animals in the barnyards, making the most enchanting aroma. The grass is so green and lush. I have no recollection of ever wearing shoes in my yard growing up. Summer in Ohio is when all the lessons about sowing seeds, being patient, and working hard make sense. The veggies are crisp, the fruit is sweet, the insects seem to speak a language I can understand, and the memories are all good.

The egg-makers

Nothing says 'summer' like Black-Eyed Suzies

     Since being in North Carolina, I haven't spent much time in Ohio during the summers. My visits home usually revolve around the holidays or a winter birthday. I was so excited to be able to drive up there last weekend! Each of the two 7.5 hour drives were filled with me listening to a combination of showtunes, Christian pop music, and rap - all while practicing my 'harmonies'. There were bare feet, one handed whopper driving, with just a hint of road rage.

Coming out of the mountains in southern Virginia

      All of which was made worth while when I surprised my younger (and much taller) brother on his last day before driving away to Northern Illinois University for his graduate program. It was so good to be able to see him before he went off to be a man all by himself.

My 'little' brother is off to Chicago

     I soaked up the surroundings, time with family, and home cooking. One of my favorite things to do in my childhood home is collaborate on dinner with my mom. On Friday night, I made Salmon with Mango Salsa and my mom made the most delicious Zucchini Feta Fritters with Tzatziki Sauce.
 There was also some delicious roasted corn on the cob and warm bread.

 Saturday night I made Basil Mint Pesto Chicken with Pasta and Peas and my mom whipped up a beautiful greek salad.

                   

     These kinds of meals are why I am the person that I am today. These are the meals that made me realize that food is about more than nourishing your body, it is about nourishing the soul. Think about some of your favorite memories in life. I bet the majority of them were made in the kitchen, over a candle light dinner, sharing a dessert, or during sobremesa. Sobremesa is a spanish term describing the time that is spent talking around the table following a meal. THAT is home to me. I could be anywhere in the world but if I am sitting at a table, talking to people I love, I am home... Though Ohio will always have a very special place in my heart.

What memories have you made over food this summer? Let me know in the comments below!

Eggplant Parmesan

    Y'all know how much I love fast, easy meals. My lack of spare time is often my greatest inspiration in cooking. But there are a few ingredients that make me want to take my time and coerce every bit of goodness from the depths of their being. Eggplant is one of those ingredients. It can be a bit intimidating because if it is prepared improperly? Ick. But when you take your time and give it the respect it deserves it becomes earthy and delicious. Bread it, top it with cheese, and serve it with pasta and you have a summer masterpiece.
     One of the most useful things I learned in school is the proper method for breading. It is an involved process but will keep the breading from slipping off the eggplant (or chicken or veal or pork or anything) like a glove that is too big. There are few things a despise more when eating than a sad, soggy breading. I promise you will not be sorry to have put in a little extra effort.
     So, here is my tried and true method for respecting eggplant and breading properly.

What You Will Need:

1 medium Eggplant
Salt
1 cup Milk
1 cup AP Flour
3 whole Eggs
1 1/2 cup Seasoned Bread Crumbs
Olive Oil, for drizzling
4 cups Tomato Sauce
12 oz log Fresh Mozzarella
Grated Parmesan Cheese
Basil, for garnish


The eggplant needs several hours to dry out before dredging, so start that at least 3 hours before serving.

Peel the eggplant and cut slices approximately 1/2 inch thick

Line a cookie sheet with two layers of paper towels and lay eggplant slices in a single layer

One of the things that can ruin eggplant is not removing the water. Too much water in the eggplant during cooking is what gives eggplant that slimy texture that so many people dislike. So how do you remove the water? Salt and weight.

See the water droplets? That was drawn out by a little sprinkle of salt after just a few seconds.

     After laying the eggplant on a paper towel lined cookie sheet, add the salt and line the top with another layer of paper towels. Add another cookie sheet or casserole dish and weigh it down with whatever you can.

For example...

After a few hours, the paper towels will be wet and the eggplant will be ready to dredge and bake! Here is the PROPER way to dredge eggplant and everything else.

Set up an area of the counter as a breading station - the eggplant on one side, a lightly greased baking sheet on the other, and 4 bowls in between. Working from left to right, fill one bowl with milk, the next with flour, then the beaten eggs, and finally the bread crumbs. Using clean hands, place each piece of eggplant in each bowl, in order, using one hand to remove the eggplant from the wet ingredients and one hand from the dry. A fork is also acceptable but not nearly as fun.

Place the breaded eggplant on a greased cookie sheet. Drizzle with olive oil and bake at 375 degrees for 30 minutes. Remove from the oven and top with tomato sauce, mozzarella, and parmesan cheese.

Place under the broiler for 2-3 minutes, or until cheese is melted and beginning to brown.
Serve with pasta, salad, or all by itself. Pop open a bottle of red wine, sit back, and enjoy the product of your love and respect!

Condensed Version:

Serves: 4 

What You Will Need:

1 medium Eggplant
Salt
1 cup Milk
1 cup AP Flour
3 whole Eggs
1 1/2 cup Seasoned Bread Crumbs
Olive Oil, for drizzling
4 cups Tomato Sauce
12 oz log Fresh Mozzarella
Grated Parmesan Cheese
Basil, for garnish

1. Peel and slice eggplant. Place on paper towel lined cookie sheet, salt and weigh down to extract water. Let sit for 2-3 hours.
2. Preheat oven to 375 degrees. Dredge eggplant by coating in (in order) milk, flour, egg wash, and bread crumbs. Drizzle with olive oil and bake at 375 degrees for 30 minutes.
3. Remove from oven and top with sauce, mozzarella, and parmesan cheese. Broil for 2-3 minutes or until cheese is melted and begins to brown.
4. Serve with pasta, salad, or all by itself. Mange!

Orecchiette with Chicken Sausage and Broccoli

     I don't think it is a secret that I love pasta! It is a blank canvas to display the flavors of any season and transforms what would otherwise be a hodge podge of ingredients into an appealing entree. This recipe is made with a spring crop of baby broccoli (because I actually made this in April...remember, I've been busy) but you can add seasonal vegetables as a great way to save money and eat local. You could replace the broccoli with summer squash and tomatoes, mushrooms and arugula, or duck and caramelized onions. Another upside to pasta? It is cheap! You can buy a pound of dry pasta for a dollar just about anywhere OR you could make it yourself and spend less than a dollar on the flour and eggs needed. If you are wanting to tighten your grocery budget but don't want to feel like you are sacrificing, eat more pasta! Spend a dollar on the noodles and then 'splurge' on some bleu cheese and prosciutto. You may spend only $10 on ingredients but it will feel like a lot more.
     This dish is one you will find at many an italian restaurant. The word orecchiette (the pasta) is italian for 'little ear' and comes from the shape of the noodle. I used chicken sausage rather than a classic pork sausage for several reasons - I made it for non-pork eaters, it gives the dish a much lighter feel, and it was precooked and therefore sped up the cook time for the dish. I also used baby broccoli because it is smaller, easier to eat with the pasta, and it is just plain cute!
So, without further ado, here is what to do:

Gather your 'Mise en place' - a term basically meaning get your stuff together, both mentally and physically.

Slice sausage on the bias

Make sure your saute pan is REALLY hot - that is what gives you the yummy caramelization.

The baby broccoli does not take long to cook :)

My sous chef - she is easily distracted by bright things

The finished product!

 What you need:

3 tbsp Olive Oil
3 cloves Garlic, minced
1.5 lb Chicken Sausage, sliced
1 pkg Orecchiete, boiled in salted water
1 bunch Baby Broccoli, cut into bite-sized pieces
1/4 cup Parmesan Cheese, grated
1 tsp Crushed Red Pepper Flakes
1 bunch Italian Parsley, chopped roughly

1. Heat olive oil in a large saute pan. Add garlic and cook about 1 minute, until aromatic.
2. Add the sausage and cook until most of the pieces are brown. Add the broccoli and cook until al dente, about 5 minutes.
3. Add the cooked pasta, parmesan cheese, red pepper flakes, and parsley. Toss together and salt to taste. Enjoy!

Excuses, Excuses...

     Everyone remain calm. You have not entered the Twilight Zone nor have you gone back in time. I am actually writing a blog post. Life got a little bit crazy and unfortunately blogging was the first thing to fall to the wayside.
     What was so crazy, you ask? Since my last post I traveled to Ohio for Christmas with my family. (Yes, I know...Christmas was 8 months ago.) In case you have forgotten, I grew up with my 4 siblings on a little farm in Ohio. We were all home schooled together and are very close now because of it. Over Christmas, all of us kids were home and it was the longest stretch of time Justin and I have spent in Ohio together. Nothing says 'home' better than having your husband and your family under the same roof for Christmas. The food wasn't too shabby either. There was lasagna, chili, pancakes, french toast, champagne, wine, bread, and many other moan-inducing meals.
     Upon returning from Ohio, I learned that the family I had been working with as their nanny for the previous 18 months would be moving to Minneapolis (brrrrr!) at the end of February. That began the process of saying goodbye to "my babies", looking for a new job, and assisting in the children's transition. To say it was hectic and exhausting is an understatement. The last week of February turned into the first week of March and I found myself traveling with two toddlers to the frozen tundra that was Minneapolis at the time. After a few days in a hotel with said toddlers came the most difficult goodbyes I have experienced to date. I kissed those chubby cheeks and had those little arms wrap around my neck for the last time until who-knows-when. I cried all night and much of the next day, while making my way to New Jersey to spend time with Justin's grandma, who has recently suffered a stroke. Emotional, right? Yikes!
    I returned from New Jersey on Sunday and started my new job on Monday. Phew! Thanks to my previous employer, I was referred to several families and did not have to look for a job for long. Since the middle of March I have been spending my days with a baby girl who I fell IMMEDIATELY in love with!

My sous chef working hard.

I also fell in love with her parents, who adopted me as a part of the family within days of beginning my time there.

     A few weeks into my new job my beautiful sister Madeline came to stay with us in Charlotte for awhile. Most. Fun. Ever.

The ever-posing Madeline Rose with a picnic of antipasti and pasta salad

Maddie is the orchid whisperer. So we spent part of a rainy day at a local greenhouse that looks like THIS inside!

Maddie was 9 when I moved to Charlotte and this visit was the first time since then that I have spent significant time with her. It was so fun getting to know my sister, who turned 13 when she was here, as my friend rather than just as 'the baby'. She is way cooler already than I will ever be, not to mention taller. She is brilliant, artistic, creative, funny, and the best sister a girl could ask for.
     Justin and I returned Maddie to Ohio over Mother's Day Weekend. The weekend also contained graduation celebrations for two of my brothers, as well as a birthday for my almost-twin brother. It was very short but very sweet and lots of fun was had by all.

The Bros. From left: Conner (21), Logan (18), and Keith (25)

The summer brought Litchfield Beach, SC with some girlfriends and Folly Beach, SC with the in-laws and the hubby. Both brought sun, sand, good food, and much-needed time away.

A quick picture of the approaching storm on Sullivan's Island, SC - just down the road from Poe's Tavern where we had just consumed a delicious lunch.

The first beer of vacation, and my handsome (albeit a little strange) husband at Taco Boy on Folly Beach, SC.

Outside of Husk Restaurant in Charleston, SC. The standard for local, sustainable, farm-to-table cooking.

The final sunset of our stay on the 1500 block of E. Ashley, Folly Beach, SC

    I am finally back into a routine at home. The better the vacation, the longer the recovery time. I am learning that to fully live life, one must find joy in the mundane. It is not always easy but family, friends, food, and fat baby cheeks are my mundane and they bring me more joy each day. I will also be adding 'blogging' back into the mundane that is my life. I promise that there are some yummy, summer recipes coming your way SOON!

Thanks for reading!

Peppermint Patty

  It is officially Christmastime! Why is that important to a chef? Peppermint, that's why. There is no other time of year when it is acceptable to add that sweet and spicy flavor to anything and everything  you so choose. Peppermint is good all alone, it is a natural accompaniment for chocolate of the hot variety, and is a fantastic flavoring for cream cheese candy. These Cream Cheese Peppermint Patties are not only delicious but seriously easy. They require 5 ingredients and need no cooking. The finished product is sweet, festive, and will melt in you mouth. The best thing about them is that with little effort you can make large quantities, perfect for gifts or Christmas parties. Not to mention that all your friends will be so impressed with you candy-making skills!

What You Will Need:

1 8-oz package Cream Cheese
1 2-lb bag Confectioners Sugar
1/2 tsp Peppermint Extract
1 cup Dark Chocolate Morsels
2 ea. Peppermint Candy Canes, crushed

In the bowl of your stand mixer, beat the cream cheese and peppermint together, on high, until soft.

Then with the mixer on low, slowly add the powdered sugar and mix until combined. You may need to scrape the sides of the bowl a few times before it is all mixed together.

When combined, the mixture will look like sugar cookie dough. Next, cover a cookie sheet with parchment paper. Using the 1/2 teaspoon measuring spoon, scoop and roll cherry-sized balls of the cream cheese mixture. Place the balls in rows, about an inch apart, on the cookie sheet. Press the center of each ball with your thumb, creating a dimple in the center. This dimple is important for garnishing.

Continue lining cookie sheets until all of the cream cheese mixture is used. Stack the pans in alternating directions and place in the oven overnight to dry. *Do NOT turn on the oven with the candies inside!* 

When the candies have dried out, it's time to garnish them! 

                                                

Begin by making a double boiler. Place a cup of water in a small sauce pot over medium heat. Place a glass bowl over the top and put in the chocolate morsels. Heat the chocolate until just melted, stirring occasionally. 

Pour the chocolate into a quart-size bag and cut an eighth of an inch off of one corner, creating a makeshift piping bag. Pipe the chocolate back and forth across the mints, making stripes.

 

Finally, place the candy canes in a ziploc bag and crush. I do this using the handle of my knife but a rolling pin works just as well. Once they are smashed, sprinkle the pieces into the dimple in the peppermint patty.

Plate or package as desired and enjoy!

 Sweetened Condensed Version:

What You Will Need:

1 8-oz package Cream Cheese
1 2-lb bag Confectioners Sugar
1/2 tsp Peppermint Extract
1 cup Dark Chocolate Morsels
2 ea. Peppermint Candy Canes, crushed

1. In a stand mixer, cream together the cream cheese and the peppermint extract on high. With the mixer on low, slowly add the sugar. Mix until combined. 

2. Roll the dough into 1/2 inch balls. Place on a parchment covered cookie sheet. Press each ball with your thumb to create a dent.

3. Continue with single layers on cookie sheets until dough is gone. Let stand overnight in a dry place.

4. When mints are dry, melt the chocolate in a double boiler. Place in a ziploc bag and pipe small ribbons onto each mint.

5. Sprinkle with crushed candy canes and enjoy!

Turkey Day

     Thanksgiving is tied with Christmas for my favorite holiday. Time with family, the cool weather, and the abundance of food make it something to be cherished. Growing up, Thanksgiving was always just with my immediate family and I loved that. My mom and I would spend all day in the kitchen perfecting our feast. I think it took us 4 or 5 years to finally get our turkey right. But the last year I lived at home, we perfected it! I have done my own turkey the last two years but still follow the method of preparation my mom and I discovered before I left for culinary school. We discovered the art of brining, the stuffing with citrus, and the butter-under-the-skin trick. I want to share our tips and tricks with the hope that you will put your own touches on this to make it a part of YOUR family feast.

I'm sorry I don't have pictures! I will be adding them as I complete my Thanksgiving dinner preparations. 

Even if you do nothing else to your turkey, brine it! Brining breaks down the fibers in the bird and gives it its best chance to be moist. Two things you MUST have to brine a turkey: lots of ice and a large pot (or clean sink). The ice is not so necessary if you have a large refrigerator and a pot that will contain your bird as well as enough liquid to cover said bird. I do NOT have a pot NOR do I have a large enough refrigerator. So I will be using my sink and a lot of ice. Also, this is to be done overnight so give yourself the proper amount of time.

What you will need:

2 cups Sugar
2 cups Kosher Salt
1/2 cup Whole Peppercorns
3 Bay leaves
1 large Onion, quartered
1 head of Garlic, halved across the equator
3 Tbsp Mustard seeds
2 cups Apple Cider Vinegar

In a large bowl or pot, mix together all the ingredients. You may need to alter the recipe depending on the size of your turkey but this will work for anything from 12-20 lbs. If you do alter it, just be sure to use equal parts sugar, salt, and vinegar. 
Place the turkey in whatever you will be keeping it in for the next 24 hours. If you are using a sink, be sure to stop it up. Pour the brine over the turkey and cover the rest of the way with COLD water. If you are not using the refrigerator you will need to periodically add ice to keep the bird from getting too warm and becoming unsafe to eat.

When you are ready to cook it, remove the turkey from the brine and dry it off with paper towels. Discard the brine; clean the sink with bleach before returning it to its regular duties. Not it's time to stuff the cavity.

What you will need:

1 Orange, halved across the equator
1 Lemon, halved across the equator
1 Onion, quartered
1 head Garlic, halved across the equator
1/2 bunch Thyme
1/2 bunch Sage
1/2 bunch Parsley

Place all the ingredients inside the cavity of the turkey. (Don't forget to remove the 'goody' bag.)

I know what some of you are thinking. Why not stuff the bird with the classic bread stuffing to be consumed later? I'll tell you why not. Because the stuffing has been in contact with the turkey, it needs to be cooked to 165 degrees. By the time the stuffing has reached a safe temperature you have cooked every last drop of moisture out of the meat! The stuffing may taste yummy but you will have a turkey resembling the meal from 'Christmas Vacation'. Stuffing it instead with citrus and aromatics adds moisture as well as another layer of flavor from the inside. Because you are not going to eat the stuffing, all you have to worry about is the turkey being cooked, maximizing the amount of scrumptious juices remaining in the finished product.

Once it's stuffed, it is time to love your turkey. Give your dinner a little butter massage and you will be the one feeling the love.

What you will need:

1 stick Unsalted Butter, softened
1/2 bunch Thyme
1/2 bunch Sage
1/2 bunch Parsley

Salt and Pepper

Chop the herbs and mix them together with the butter. Place on a piece of plastic wrap and twist shut into a cylinder (picture a giant Jolly Rancher made of butter). Place the butter in the freezer for about 10 minutes to let it stiffen. Remove it from the freezer and massage  approximately 2 tablespoons at a time under the skin of the turkey breast. You can easily loosen the skin buy going in above the cavity and gently pulling it away from the meat. It's okay to have some bulges of butter; they will melt and even out. Generously salt the outside of the turkey and massage 2 tablespoons of the butter mixture over the entire turkey.

Now it's time to cook! Follow the instructions for time and temperature listed on the package for the turkey. Generally speaking, 1 hour for every 4 pounds at 350 degrees is a good guideline. Be sure to check it often after about 2.5 hours to be sure it is not overcooking. I always turn the oven up to 425 for the last 45 minutes to crisp the skin. Keep a meat thermometer on hand, but a good indicator that turkey is fully cooked is if you can twist the leg easily off the body. If that happens, be sure to take the temperature. Always check for doneness in the THIGH, not the breast! 

This is a tried and true method for a moist and flavorful turkey. It is a little more work than just placing it in the oven, but it is well worth the effort.