P3 process

BROOKE MOFFITT Project Three: Magazine

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The Idea: Meredith out of Des Moines came to our 275 class and showed examples of Better Homes and Garden issues that have worked and why they worked. After the presentation they gave the information given to create our own version of the magazine.

I got the information to the Everything Turkey Spreads. I chose to have my demographic be the modern 25-40 year old woman.

Someone who is modern and up to beat on the style scene. More then likly this young lady will be newly married and will be wanting to impress the new in-laws with some home cooked skills.

Example magazine to look at would be comparable to Vogue.

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Research:

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Grid Sketches:

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Page Layout:

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G i v e n Te x t : PAGE 2: EVERYTHING TURKEY

Roasted Brined Turkey Prep: 45 minutes Marinate: 8 hours Roast: 2 3⁄4 hours Stand: 20 minutes Oven: 325°F

Roasted B r i n e d Tu r k e y.

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1 8- to 12-pound turkey* Desired brine (see recipes, page 00)

Vegetable oil 1.

Rinse the turkey body cavity; pat dry with paper towels. Reserve neck and gizzard for gravy or discard. Prepare desired brine.

2.

Add turkey to cold brine in pot.

Weight down turkey with a clean plate or two. Cover; marinate in the refrigerator for 8 to 12 hours.

3.

Preheat oven to 325°F. Remove turkey from brine; discard brine. Drain turkey; pat dry with paper towels. Skewer neck skin to the back. Tuck drumstick ends under the band of skin across tail, if available, or into wire or nylon leg clamp.

If there is no band of skin or clamp, tie drumsticks securely to tail with clean 100 percent cotton kitchen string. Twist wing tips under the back.

4.

Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil. Insert an oven-going meat thermometer into the center of an inside thigh muscle.** The thermometer should not touch bone.

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5.

Roast turkey, uncovered, for 2 3⁄4 to 3 hours or until meat thermometer registers 180°F, cutting the band of skin or string holding drumsticks halfway through roasting. If necessary, tent turkey breast with foil during last 30 minutes of roasting to prevent overbrowning. (The juices should run clear and drumsticks should move easily in sockets.)

6.

Remove turkey from oven. Cover loosely with foil; let stand for 20 minutes before carving. If desired, garnish with parsley, cranberries, and/or kumquats.

Transfer turkey to a cutting board. Carve turkey. Makes 12 servings. *Test Kitchen Tip: Be sure turkey is not selfbasted or enhanced with a salt solution. If the turkey is enhanced, do not brine or the meat will taste too salty. **Test Kitchen Tip: If you don’t have an oven-going meat thermometer, use an instant-read thermometer inserted into the center of an inside thigh muscle to test the final temperature.

To Tie Turkey: Using 100 percent cotton kitchen string or twine, place string under the turkey with the breast side up. Bring the two ends over the wings, twist the string, and bring ends under the drumsticks.

Tie ends of string over the ends of the drumsticks.

To MAKE AHEAD: Prepare turkey as directed through Step 4, except don’t insert

the meat thermometer. (If you’re stuffing bird, stuff just before roasting.) Cover; chill for up to 12 hours. When ready to roast, insert meat thermometer and continue as directed.

G i v e n Te x t : PAGE 3: E V E RY T H I N G TURKEY

B R I N E I T. ROAST TURKEY

Brine it (101375791) Brine—a solution of water, salt, and flavorings—creates juicier meat by increasing the amount of liquid inside the meat cells.

There’s a long, scientific explanation of how and why this works, but here’s all you really need to know: Soaking your bird in one of the potions below will make it taste like a million bucks.

Basic Brine: In a 10-quart pot, combine 5 quarts hot water, 1 1⁄2 cups kosher salt or 3⁄4 cup table salt, 1 1⁄2 cups sugar, 1 bunch fresh thyme (about 1 ounce), 5 bay leaves, and 45 black peppercorns; stir to combine. Add 3 quarts ice; let stand until ice melts.

Maple Brine: Prepare Basic Brine as directed, except substitute 1 cup pure maple syrup or maple-flavor syrup and 1⁄2 cup packed brown sugar for the granulated sugar in the brine.

Beer Brine: Prepare Basic Brine as directed, except use only 2 quarts ice and add three 12-ounce cans cold beer with the ice; stir to combine.

Herb Brine: Prepare Basic Brine as directed, except add 4 cloves garlic, sliced, and 4 sprigs fresh rosemary. After patting dry, rub turkey with a mixture of 2 teaspoons paprika; 2 teaspoons dried thyme, crushed; 1⁄2 teaspoon garlic powder; and 1⁄4 teaspoon ground black pepper.

Roast Turkey Prep: 15 minutes Roast: 3 hours Stand: 15 minutes Oven: 325°F

1 12- to 14-pound turkey Salt (optional) 6 sprigs fresh Italian (flat-leaf) parsley, thyme, and/or marjoram*

Vegetable oil Fresh herb sprigs, small orange halves, and/ or bunches of grapes 1.

Preheat oven to 325°F. Rinse the turkey cavity; pat dry with paper towels.

Reserve neck and gizzard for gravy or discard. If desired, season body cavity with salt. Place parsley in body cavity.

2.

Skewer neck skin to the back.

Tuck drumstick ends under the band of skin across tail, if available, or into wire or nylon leg clamp. If there is no band of skin or clamp, tie drumsticks securely to tail with clean 100 percent cotton kitchen string.

Twist wing tips under the back.

3.

Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil. Insert an oven-going meat thermometer into the center of an inside thigh muscle (see tip, page 56). The thermometer should not touch bone.

4.

Cover turkey loosely with foil.

Roast turkey for 2 1⁄4 hours. Remove foil;

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cut band of skin or string holding the drumsticks so thighs cook evenly. Continue roasting, uncovered, for 45 to 75 minutes more or until the thermometer registers 180°F; if stuffed, the center of the stuffing should register 165°F. (The juices should run clear and drumsticks should move easily in sockets.)

5.

Remove turkey from oven. Cover loosely with foil; let stand for 15 to 20 minutes before carving. Arrange turkey on serving platter. Garnish with fresh herb sprigs, orange halves, and/or grapes. Makes 14 servings. *Test Kitchen Tip: If stuffing the turkey, omit herbs and loosely spoon stuffing into the neck and body cavities.

TO MAKE AHEAD: Prepare turkey as directed through Step 3, except don’t insert the meat thermometer. (If you’re stuffing bird, stuff just before roasting.) Cover and chill for up to 12 hours. When ready to roast, insert meat thermometer and continue as directed.

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G i v e n Te x t : PAGE 4: ROAST IT.

Roast It Glorious and golden, a perfectly roasted turkey is a sight to behold. Go with the basic recipe, or doll it up with one of these three glamorous variations.

Maple-Bacon Roast Turkey Prepare turkey as directed at right through Step 3.

Meanwhile, stir together 1⁄2 cup pure maple syrup and 2 tablespoons water. After removing foil in Step 4, brush syrup mixture over turkey. Lay 10 slices bacon over turkey.

Brush bacon with syrup mixture. Continue as directed, brushing occasionally with syrup mixture.

Apricot-Rosemary Roast Turkey Prepare turkey as directed at right. Stir together 1⁄2 cup apricot preserves, 3 tablespoons cider vinegar, and 1 teaspoon snipped fresh rosemary. Brush over turkey occasionally after removing foil in Step 4.

Roast Turkey with Orange-Herb Butter Prepare turkey as directed at right.

Stir together 1⁄2 cup butter, softened; 3 tablespoons snipped fresh sage; 2 teaspoons finely shredded orange peel; and 2 cloves garlic, minced. Divide butter mixture in half. Slip your fingers between skin and meat to loosen skin. Lift skin and spread half of the butter mixture under the skin. Melt the remaining butter mixture and brush over turkey occasionally after removing foil in

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Step 4.

Roast Turkey (101606030) Prep: 15 minutes Roast: 3 hours Stand: 15 minutes Oven: 325ÅãF 1 12- to 14-pound turkey S alt (optional) 6 sprigs fresh I talian (flat-leaf) parsley, thyme, and/or marjoram* Vegetable oil Fresh herb sprigs, small orange halves, and/ or bunches of grapes 1. P reheat oven to 325°F. Rinse the turkey cavity; pat dry with paper towels. Reserve neck and gizzard for gravy or discard. If desired, season body cavity with salt. Place parsley in body cavity.

2. S kewer neck skin to the back. Tuck drumstick ends under the band of skin across tail, if available, or into wire or nylon leg clamp. If there is no band of skin or clamp, tie drumsticks securely to tail with clean 100 percent cotton kitchen string.

Twist wing tips under the back.

3. P lace turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil. Insert an oven-going meat thermometer into the center of an inside thigh muscle (see tip, page 56). The thermometer should not touch bone.

4. Cover turkey loosely with foil. Roast turkey for 2 1⁄4 hours. Remove foil; cut band

of skin or string holding the drumsticks so thighs cook evenly. Continue roasting, uncovered, for 45 to 75 minutes more or until the thermometer registers 180°F; if stuffed, the center of the stuffing should register 165°F. (The juices should run clear and drumsticks should move easily in sockets.)

5. Remove turkey from oven. Cover loosely with foil; let stand for 15 to 20 minutes before carving. Arrange turkey on serving platter. Garnish with fresh herb sprigs, orange halves, and/or grapes. Makes 14 servings. *Test Kitchen Tip: I f stuffing the turkey, omit herbs and loosely spoon stuffing into the neck and body cavities.

To Make Ahead: Prepare turkey as directed through Step 3, except don’t insert the meat thermometer. (If you’re stuffing bird, stuff just before roasting.) Cover and chill for up to 12 hours. When ready to roast, insert meat thermometer and continue as directed.

G i v e n Te x t : PAGE 5: LEFTOVER MAKEOVER

LEFTOVER MAKEOVER! Turkey noodle bowl: Cook ramen noodles according to package directions; drain.

(Discard flavor packet.) In a skillet, combine noodles with bottled peanut sauce and chicken broth. Stir in chopped cooked turkey and desired frozen vegetables (thawed and drained). Cook and stir until heated through. If desired, sprinkle with chopped peanuts.

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G i v e n Te x t : PAGE 6 & 7: TURKEY CLASS

Turkey class Stuff. (101375782) Gently spoon stuffing into cavity; don’t pack it in or the stuffing won’t cook properly.

Skewer. (101375780) Use a long wooden skewer to secure the neck skin to the turkey.

Rub. (101375784) If using a rub (as in Roast Turkey with Orange-Herb Butter, page 00), apply it evenly under the skin on the breast and, if desired, under the skin on the legs.

Thermometer. (101375783) Insert an ovenproof meat thermometer into an inner thigh, being careful not to touch bone.

Looking for more turkey know-how?

Find it—plus endless recipes, ideas, and tricks for everything Thanksgiving— at BHG.com/thanksgivingideas.

Roast it right (MPC105777) Roasting pans and racks are great for turkeys because they’re sturdy and have heavy-duty handles for easy maneuvering. But the price can be a detractor. If you don’t have one, use a 13×9-inch pan (use vegetables under the turkey in place of a rack). Or purchase a large sturdy foil roasting pan at the grocery store.

• heavy-duty handles • nonstick roasting rack • depth that corrals juices yet is shallow enough to keep air circulating

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G i v e n Te x t : PAGE 7: T U R K E Y CLASS

Turkey 411 Stow ‘n’ Go Right Slice

Stow ’n’ Go Recycle your throwaway containers so you can send your guests packing with all those yummy leftovers. * Save empty plastic margarine, yogurt, and sour cream containers for foods such as turkey, mashed potatoes, and stuffing. * Save empty glass jars for liquid leftovers such as gravy or soup. * Keep plenty of resealable bags on hand for baked goods such as bread or cookies. * Have sturdy disposable plates for leftover pie or dessert. * Save used grocery sacks for guests to carry their leftovers home.

Turkey 411 1. Butter ’em up. Brush skin of turkey with oil or butter to prevent drying out; an herbed butter makes turkey tastier.

2. Temp check. Use a meat thermometer to check doneness 3. Well rested. Let turkey stand 15 to 20 minutes before carving to let the juices settle.

4. Finishing touch. Brush with maple syrup the last 30 minutes for a golden glazed appearance.

ROASTING WEIGHT OVEN TEMP ROASTING TIME DONENESS

Turkey breast, 4 to 6 pounds 325°F 11⁄2 to 21⁄4 hours 170°F Whole 6 to 8 pounds 325°F 21⁄4 to 31⁄4 hours 170°F

Turkey, whole 8 to 12 pounds 325°F 23⁄4 to 3 hours 180°F (thigh) (unstuffed)* 12 to 14 pounds 325°F 3 to 33⁄4 hours 180°F (thigh) 14 to 18 pounds 325°F 33⁄4 to 41⁄4 hours 180°F (thigh) 18 to 20 pounds 325°F 41⁄4 to 41⁄2 hours 180°F (thigh) 20 to 24 pounds 325°F 41⁄2 to 5 hours 180°F (thigh) *Stuffed birds require 15 to 45 minutes more roasting time than unstuffed birds. Always verify doneness temperatures of poultry and stuffing with a thermometer. The center of stuffing must reach 165°F to be done.

Go online to plan your turkey size.

275 FALL 2013 Check out the Perfect Portions Calculator at butterball.com

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InDesign: First Draft:

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InDesign: First Draft:

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Notes from Critique:

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Print Spread:

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Front Cover:

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Pages 2 and 3:

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Pages 4 and 5:

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Pages 6 and 7:

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Final Product:

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