Tips For Cooking A Turkey

There is no right or wrong way of cooking a Turkey for thanksgiving it all comes down to personal taste. Here are a few tips for each method:


brining helps to keep the turkey juicy and works best if the method of cooking is roasting or grilling. In essence its a salt water bath often with herbs and spices added for flavor, such as garlic, lemon and cinnamon and sugar.


roasting is a popular way of preparing a turkey often brining the bird first. A wonderful tip is to stuff the turkey with ruby red grapefruit wedges to keep it moist and infuse a wonderful citrus flavor. After roasting use some of  the drippings to make a rich and aromatic gravy. Breast meat is safe at 150-160 degrees and leg meat at 160-170.

Injection Marinades:

Injection marinades are gaining in popularity and are a fun way to add flavor to turkey that is going to be roasted or deep fried. Simply mix the marinade and inject 1oz per 1lb of turkey into the breast, thighs, legs and wings. Be sure to be careful when deep frying with hot oil and cook outdoors.


Smoking turkey over a grill or smoker is a great way to enjoy turkey at thanksgiving. Choose a smaller bird 10-14lb for better results and allow 6-8 hrs to cook. Be safe and ensure an internal temperature of 165 degrees. You can brine the bird before hand or simply coat in olive oil.

However you decide to cook your Turkey this year have a wonderful Thanksgiving with your loved ones ­čÖé



November 16, 2010 at 2:17 pm Leave a comment

Cous Cous with Pumpkin and Cod

The following recipe comes from Chow and Chatter, adding roasted pumpkin to cous cous gives it wonderful fall color and a sweet and seasonal taste:


  • half a roasted pumpkin – roasted with a little olive oil, salt and pepper at 350 for 45 minutes or until soft
  • 1/2 a red onion chopped
  • 4 cloves of garlic
  • 3 chopped tomatoes
  • 2 pieces of cod
  • 2 chili peppers
  • 1/2 a cup of finely chopped parsley
  • a pinch of smoked paprika
  • one pack of cous cous


  1. saute the onion and garlic for 5 minutes
  2. add the tomatoes and reduce down to a sauce
  3. add the cod, chili, parsley and paprika and cover poach for about 10 minutes until soft
  4. meanwhile cook the cous cous – while its boiling add the pumpkin then allow it to sit for a few minutes
  5. add the cous cous to plate and place cod on the top

November 8, 2010 at 4:10 pm Leave a comment

Fun Recipe Ideas for Pumpkin

We all love pumpkins selecting the perfect one for the front steps or carving them to light up at night, but the possibilities with cooking are endless. So next time you visit the pumpkin patch be sure to pick up a few more for cooking!

  • Add to soup with cumin, cinnamon and turmeric
  • Make a classic American pie with our signature pumpkin spice blend
  • Make muffin pumpkins for a new twist on the morning muffin with coffee
  • Make a Japanese style custard with it and serve in the shell
  • Or why not use pumpkin puree as a change from mashed potato with a dash of curry powder added
  • Make a pumpkin cheesecake and wow your guests at Thanksgiving
  • Make a Bangladeshi and lamb curry
  • Mix the flesh with meat, North African spices and rice
  • oh and don’t forget the seeds roast them in the oven for a nutritious snack later

November 8, 2010 at 4:07 pm Leave a comment

Fun Facts on AllSpice

  • Allspice seasoning is derived from the dried berry of the Allspice tree
  • The tree got its name when the British couldn’t decide which spice it was so named it all spice
  • It has notes of cinnamon, nutmeg and cloves
  • The oil is exacted and often used in cosmetics such as the mens fragrance old spice
  • Allspice is native to Jamaica and central America with most of the Worlds allspice being grown in Jamaica
  • In the 19th Century Russian soldiers added allspice to their boots to keep their feet warm
  • The Arawak Indians of the Caribbean used the spice to cure meat
  • Allspice can be used as berries, freshly ground or as a powder

Recipe Ideas:

  • Pickling fish such as Herring in Scandinavia
  • In marinades
  • In pates
  • Add to sausages and terrines
  • Add to cakes and pies
  • Add to Christmas pudding
  • Use to make Jamaican pork Jerk
  • Add to soups and pureed root vegetables

So the next time you get allspice how will you use this most versatile of spices?

October 26, 2010 at 11:58 pm Leave a comment

Lemon and Spice Drizzle Cake

The following recipe comes from Chow and Chatter, it shows how a little spice can turn a plain cake into a crowd pleaser!


  • 4 oz butter
  • 4 oz sugar
  • 4 oz self raising flour
  • 2 eggs
  • a pinch of allspice
  • a little juice of Meyer lemon
  • 2 teaspoon of lemon grated lemon peel
  • 2 tablespoon bakers sugar
  • hot water


  1. cream the sugar and butter till light and fluffy
  2. mix in the eggs and flour and a little lemon juice
  3. bake at 375 for 20-30 minutes
  4. let the cake cool

then mix bakers sugar with hot water and the lemon peel to make a glaze, pour over the cake and let cool, sprinkle with allspice

October 1, 2010 at 1:06 pm Leave a comment

Spicy Tomato Rice

The following recipe comes from Chow and Chatter its a simple way to Jazz up Rice.


  • One cup of cooked rice
  • one small onion chopped
  • 3 cloves of chopped garlic
  • about 1/4 cup chopped fresh or dried ┬ámint
  • one tablespoon masala powder
  • one teaspoon garam masala powder
  • salt to taste
  • one cup frozen mixed vegetables
  • a pinch of turmeric powder
  1. saute the onions and garlic in olive oil for 3 minutes
  2. add the vegetables and masala powders and for another 5 minutes until vegetables are cooked
  3. then add the rice and serve nice and easy
This makes a great packed lunch with a boiled egg or a quick meal.

September 13, 2010 at 3:46 pm Leave a comment

Sumac Spiced Summer Salad

The following recipe comes from Chow and Chatter:


  • a big bowl full of mixed greens
  • one tomato quartered
  • a hand full of blueberries
  • one small Persian cucumber sliced
  • one tablespoon of good quality extra virgin olive oil
  • one tablespoon of balsamic vinegar
  • sumac powder sprinkled on the top to taste
  • about 8 wedges of chaumes


  1. simple toss all the ingredients together and enjoy with fresh ciabatta or a French baguette

August 30, 2010 at 2:37 pm Leave a comment

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