LET'S EAT

6 western tidewater living

Mouthwatering Roast Turkey

STORY AND PHOTOS BY DEBORAH JOYCE OF FRANKLIN

This is the ultimate turkey recipe. I created it in Germany two years ago when hosting 20 of my dearest German friends in our home in the small village of Deutenheim. They had never been a part of an American Thanksgiving dinner before, and the pressure was on to impress. As I pulled this beautifully tanned, fragrant and juicy turkey from the oven, everyone gasped with delight. I am happy to share the recipe that warmed the hearts and bellies of the people I love, in hopes that it can do the same for you and yours.

Because this recipe requires cooking your holiday turkey at low temperatures over several hours, the weight of your turkey is important. This recipe calls for cooking your turkey 1 hour for each pound, so, a 15-pound turkey is cooked for 15 hours. Ensure the turkey is fully thawed at least 24 hours before you plan to start cooking. FOR THE FLAVOR INJECTION 1 thawed turkey 4 tablespoons salted butter 1 teaspoon dried thyme 1 teaspoon dried sage 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon black pepper 1 tablespoon salt 1/4 cup light olive oil 1/2 teaspoon poultry seasoning 3 tablespoons Worcestershire sauce Large bore meat injector

FOR THE RUB 4 tablespoons olive oil

2 teaspoons salt 2 teaspoons black pepper 2 teaspoons dried thyme 1 teaspoon dried sage 1/2 teaspoons garlic powder 1/8 teaspoon cayenne pepper 1/2 teaspoon poultry seasoning

FOR INSIDE TURKEY 1 whole large onion cut in half 1 large lemon cut in half 2 carrots cut in half

FOR ROASTING PAN 1 quart apple cider 24 hours before cooking your turkey

Remove any neck and giblets from the turkey cavity and place thawed turkey in a roasting pan in the refrigerator. The turkey will remain uncovered to allow the skin to dry out. This will give you a beautiful crispy skin when it is cooked.

When ready to cook, add all injection ingredients into a medium saucepan and bring to a simmer on medium heat. Al-

This recipe for “Old-Fashioned Caramel Apples,” courtesy of “300 Best Homemade Candy Recipes (Robert Rose) by Jane Sharrock, benefits from the fall harvest.

Old-Fashioned Caramel Apples

Makes 12 low to simmer for 5 to 6 minutes stirring frequently. When the salt has dissolved, remove the pan from the heat and let cool for 10 minutes. Load the meat injector with marinade, and inject the turkey breast, legs, and thighs. Place the turkey uncovered into the refrigerator.

Cook turkey for 1 hour per pound. For instance, for a 15-pound turkey I begin cooking at least 17 hours before I plan to serve. This allows time for the turkey to rest before slicing it.

I like to start cooking my turkey late the night before.

Preheat oven to 450 degrees, and remove the turkey from the refrigerator.

Drizzle the turkey with 4 tablespoons olive oil, and rub over the entire surface to evenly coat the skin.

Mix all the dry rub ingredients well in a separate bowl and rub the mixture evenly over the entire turkey.

Cut the onion, lemon, and carrots in half and place inside the turkey cavity. 1. Wash and dry the apples. Remove the stems. Insert a Popsicle stick into the stem end of each apple, using a twist-like motion so that the apple will not split. 2. Cover a large countertop area or a

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Place turkey in 450-degree preheated oven and cook for 45 minutes to an hour to brown the skin and kill bacteria before cooking at a lower temperature.

Remove turkey from oven and pour the quart of apple cider into the roasting pan. Do not allow the cider to touch the bottom of your turkey, so depending on the size of your pan you may need less than a quart.

Reduce oven temperature to 170 degrees and place turkey back into the oven. The turkey will cook for 1 hour per pound, and because the oven is set at the internal temperature you want your turkey to cook to, this will allow it to not overcook, even if it remains in the oven beyond set cooking time. Use a meat thermometer to check several areas of the turkey to ensure internal temperature is at least 170 degrees.

When your turkey is done remove it from oven and let it rest 10 to 15 minutes.

Whip up a classic fall treat

INGREDIENTS 12 medium apples 2 cups granulated sugar 1 cup packed light brown sugar 2⁄3 cup light corn syrup 1⁄2 cup butter or margarine 1 cup half-and-half (10%) cream or evaporated milk 1 teaspoon salt 2 teaspoons vanilla extract 2 cups chopped pecans, 1 1⁄2 cups sweetened flaked coconut or 2 cups crisp rice cereal (optional)

Carve and serve. large baking sheet with waxed paper. 3. In a large heavy kettle over mediumlow heat, bring the granulated and brown sugars, corn syrup, butter, half-and-half and salt to a boil, stirring until the sugars dissolve and the mixture begins to boil. Cook, gently stirring to prevent scorching, to the firm ball stage (246 F). Stir in the vanilla. 4. Remove from the heat. Cool until the mixture thickens slightly. Hold each apple by the wooden skewer and quickly twirl into the caramel, tilting the pan to cover the apple with caramel. Remove the apple from the caramel, allow the excess caramel to drip into the pan and then twirl the apple again to spread the caramel smoothly over the apple. Use a spoon to coat any part of the apple not covered with caramel. If desired, roll the coated apples in the toppings before the caramel sets. Place on the waxed paper until the coating is firm. Store in a cool place

Lazy Weekend Yeasted Waffles

Makes 16 waffles

Many people look forward to the weekend, when they can sleep in a little later and not be pressured by the time constraints of a typical weekday. Weekends also may be a time when people can slow down and enjoy a hot, homemade breakfast.

Those who want to treat their families or significant others to light crispy waffles — a perfect breakfast meal on relaxed weekend mornings — can enjoy this recipe for “Lazy Weekend Yeasted Waffles” from Laurie McNamara’s “Sim-

Mema’s Chili Soup

INGREDIENTS 1 to 2 lb ground beef 1 - 40 ½ oz can redskin kidney beans 3 to 4 lbs potatoes, cubed 1 -16oz bottle ketchup Salt and pepper to taste 2 tbsp. sugar or more if needed 2 tbsp. chili powder or more to satisfy taste 2 medium sliced onions, chopped

Cook ground beef in skillet until done and crumbly. Drain excess grease. In heavy kettle fill with potatoes, onions and enough water to cover. Cook until tender. Add ground beef, ketchup, salt and pepper, sugar and chili powder. Cook until well blended or about 30 to 45 minutes. If too thick, thin with water and ketchup. Serve with crackers, tossed salad and dessert. Very good any time.

Eunice ‘Mema’ Everett,

Joyner ply Scratch.”

INGREDIENTS 1⁄2 cup warm water 1 tablespoon sugar 1 1⁄4-ounce packet active dry yeast 3 cups unbleached allpurpose flour 3⁄4 teaspoon kosher salt 8 tablespoons unsalted butter, melted and cooled to room temperature 1⁄2 cup unsweetened applesauce 2 cups whole milk 2 large eggs 1⁄2 teaspoon baking soda 1 teaspoon pure vanilla extract Coconut oil, for brushing the waffle iron Room-temperature butter, for serving Pure maple syrup, for serving

In a small bowl, stir together the warm water and sugar until the sugar has dissolved. Stir in the yeast and let it sit and proof for 10 minutes, or until foamy.

In a very large bowl, whisk together the flour and salt. Pour in the yeast mixture, melted butter, applesauce and milk. Using a hand mixer, whisk until smooth. Cover with plastic wrap and let stand at room temperature, where it will rise for 8 hours to overnight.

When ready to cook, in a small bowl, beat together the eggs, baking soda, and vanilla with a fork. Pour the egg mixture into the batter and whisk to combine.

Preheat a waffle maker and lightly grease the plates with coconut oil.

Working in batches, pour about 1⁄3 cup of the batter into the waffle maker and cook until golden, 4 to 6 minutes. Serve immediately with butter and maple syrup.

Tip: Extra waffles can be flash frozen. Just place them in a single layer on a baking sheet and freeze for 25 minutes, then package them in freezer-safe containers or wrap tightly in aluminum foil. They’ll keep for 2 to 3 months and they reheat nicely because they can go straight from

the freezer to the toaster.

Eggnog is a classic for holiday celebrations

No beverage is more associated with holiday cocktail parties than eggnog, which is a beloved beverage come the holiday season.

While it’s perfectly acceptable to purchase store-bought eggnog in the dairy case and dress it up with a favorite spirit, most eggnog recipes only feature a handful of ingredients and are quite easy to make at home.

Rum, whiskey and brandy are customary liquors to use in eggnog recipes. However, The Spruce: Eats has tastetested them all and believes brandy tops the others for the perfect finished product. Enjoy their version of “Quick Brandy Eggnog” below.

INGREDIENTS 1 cocktail 1 ounce brandy 1 1⁄4 ounces milk 1⁄2 ounce simple syrup 1 egg yolk Grated nutmeg or cinnamon for garnish

In a cocktail shaker, combine the brandy, milk, simple syrup and egg yolk. Dry shake without ice.

Fill shaker with ice, then shake vigorously for about 30 seconds to ensure the egg is well mixed. Strain into an oldfashioned or cocktail glass. Add a dash of grated nutmeg or cinnamon as a garnish.

Note: Only use a fresh egg. Test the egg’s freshness by placing it in a glass of water. If the egg floats, discard it, as this indicates the egg is too old. Only use eggs that rest on the bottom of the glass. This will ensure the most flavorful drink and helps to reduce the risk of salmonella.