TURKEY WINGS

Turkey Wings

2.5 lbs turkey wings, cut into sections if bought whole
1 large lemon, cut into 4 wedges
2 tbsp olive oil ( you can substitute it with vegetable oil)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp seasoning salt ( or salt free seasoning)
1 tsp minced onions
1 tsp minced garlic
1 1/2 tbsp paprika
2 tsp parsley flakes
2 tsp poultry seasoning
2 1/2 cup turkey or chicken broth( or even water)

Clean the turkey wings, then rub all surfaces of the wings with the lemon wedges
Next, place the wings into a large bowl or dish, and drizzle the wings with the olive oil.  Sprinkle all of the seasoning onto the wings, then rub the seasonings all over the wings.

Remove the wings from the bowl and Place them into a oiled bake dish.  In the bowl that the wings were in, there will be leftover seasonings. Pour 2 1/2 cups of broth or water into the bowl, stir, then pour the broth or water into the bake dish.

Cover the bake dish, and cook the wings in the oven on 350 F, for about 1 &1/2 hours to 2 hours
Periodically remove the wings from the oven, and baste.

BOBBY SEALE RECIPES

HICKORY-QUED SALMON STEAKS

6 salmon steaks (3 to 3 1/2 pounds), cut 3/4 inch thick

4 cups Hickory Butter Lime Baste-Marinade (recipe follows)

1/2 pound hickory wood chips, baste-soaked

Lemon pepper seasoning, seasoning salt (from shakers)

TO PREPARE HICKORY BUTTER LIME BASTE-MARINADE

1/3 cup (3 ounces) pure hickory liquid smoke

1/4 cup fresh lime juice, seeded

1/2 cup dry sherry

1/2 cup red wine vinegar

1 tablespoon each liquid onion, liquid garlic

1 teaspoon each dry rosemary, crushed chives, lemon pepper seasoning, paprika, seasoning salt

1/2 cube butter or margarine

3 cups water

Set aside butter or margarine. Combine all other ingredients with water in a 2-quart pot on high heat. Stir and bring to a quick boil. Remove from heat. Strain and separate out 1 1/2 cups to baste-soak hickory wood chips. Add butter or margarine to remaining hot baste-marinade, stirring to melt.

PIT FIRE 

Presoak hickory wood chips in reserved baste for 20 minutes and drain. Spread soaked chips over a close bed of 3-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out.

TO MARINATE SALMON STEAKS 

Pour buttered marinade over steaks in a rimmed container, covering both sides. Let sit at room temperature for 30 minutes, turning and rearranging steaks for thorough marinating. Remove steaks from marinade and drain. (Retain used marinade for pit basting.) Place steaks on double-strength aluminum foil, turn up edges, and seal corners to make 2 or 3 shallow foil pans.

PIT BASTING

When pit fire is ready, place steaks in foil pans on grill 4 to 6 inches above pit fire. Liberally brush-baste every 3 to 5 minutes for 25 minutes. (Adjust dampers half open and close pit cover after each basting.) Steaks are done when they readily flake when poked with a fork in thickest portion. 

Makes 6 servings 

SMOKED SPICY HOT BARBEQUE CHICKEN

2 fryer broiler chickens, 3 to 3 1/2 pounds each, cut in quarters or eighths)

1 quart Hickory-Quick Baste-Marinade

3 cups Spicy Hot Chicken Sauce (recipe follows)

3 cups hickory wood chips, baste-soaked

TO PREPARE SPICY HOT CHICKEN SAUCE

3 cups V-8 juice

1/3 cup (3 ounces) pure hickory liquid smoke

1/3 cup Worcestershire sauce

1 tablespoon crushed red pepper

1/3 cup hot jalapeno peppers, finely chopped

1 cup Hickory-Quick Baste-Marinade

Combine all ingredients in a 4-quart pot. Stir thoroughly and boil gently for 25 minutes on medium heat, covered, stirring periodically. With a final stir remove from heat. 

Yields approximately 1 quart

TO MARINATE CHICKEN 

Place chicken pieces in sizable pot or bowl or use a plastic bag set in a rimmed container. Pour 1/2 quart of baste-marinade to submerge chicken. Cover pot or bowl or twist-tie plastic bag. Marinate for 2 hours at room temperature or refrigerate overnight. Turn occassionally for thorough marinating. 

PIT FIRE 

Presoak hickory wood chips in 1 cup of Hickory-Quick Baste-Marinade for 30 minutes and drain. Evenly spread soaked chips over a close bed of 40-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out.

PIT BASTING 

When pit fire is ready, remove chicken pieces from marinade and drain. (Retain used marinade and strain through a fine sieve for pit basting.) Place chicken pieces on lightly greased pit grill 4 to 6 inches above pit fire. Brush or spray-baste, browning and turning frequently for 50 minutes or until chicken is done the way you like it. Test to be sure the meat near bone is no longer pink when forked. Brush on Spicy Hot Hickory Chicken Sauce or tong-dip chicken pieces in sauce pot 2 or 3 times during last 10 minutes of cooking time. Serve with remaining sauce. 

Makes 8 servings 

HICKORY-QUICK BARBEQUE BASTE-MARINADE

When you don't have a lot of leisure time but have a craving, try the following barbeque baste recipe for pit-baste smoking. It gives a hickory-smoke flavor to almost any meat or poultry entree you desire.

1 cup cider vinegar or red wine vinegar

1/2 cup fresh lemon juice, seeded (use rinds cut up in pot)

3/4 to 1 cup (6 to 8 ounces) pure hickory liquid smoke

1 cup red cooking wine (optional)

1 tablespoon each liquid garlic and liquid onion (or chop

2 onions)

1 cup Worcestershire sauce or 1/2 cup of Teriyaki sauce

1 cup apple juice or cranberry juice

1 quart of water

Combine all ingredients with water in a 4 quart pot on medium-high heat. Stir and bring to a boil, cover and boil 5 minutes. Remove from heat and strain off lemon rinds or any cooked onions. Refrigerate if not ready to use immediately as hot marinade.

Strain and use in spray bottle for basting pit-smoked meats, especially pit grilled pork ribs, beef ribs, pork chops, pork and beef steaks, lamb chops, poultry, grilled burgers, and pork and beef roasts. The spray-basting also helps control flames in the pit-fire when not overused. For a real hickory-smoke flavor, pre-soak any amount of hickory wood chips in a cup or so of this basic marinade.

Yields 11/2 quarts

NOTE: Marinate meat in 200-degree hot marinade for 20 minutes for super-quick and tasty results.

SAUCY-QUED COUNTRY-STYLE RIBS

[Salt Free]

3 pounds country-style ribs

1 teaspoon (approximately) each: black pepper, onion powder, parsley flakes, blended seasoning (no salt, sugar, or MSG), celery seed, cayenne red pepper (from shaker)

1 1/2 quarts No salt Quick Baste-Marinade 

1 quart Hickory-Herbal Barbeque Sauce

1/2 pound hickory wood chips, baste-soaked

TO PREPARE NO SALT QUICK BASTE-MARINADE

1 cup cider or red wine vinegar

1 cup fresh lemon juice, seeded

1/2 cup (4 ounces) pure hickory liquid smoke

2 tablespoons liquid garlic or 1 garlic clove, minced

4 tablespoons liquid onion or 1 cup finely chopped onions 

2 bay leaves

1 quart water

Combine all ingredients in a 3-quart pot on high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes. Remove from heat and let cool. 

Yields 1 1/2 quarts

TO MARINATE RIBS 

Place ribs in a tight-fitting container or in a sturdy plastic bas set in a rimmed pan. Pour half of baste-marinade over ribs. Cover container or twist-tie plastic bag. Marinate for 4 hours at room temperature or refrigerate over-night. Turn occasionally for thorough marinating.

PIT FIRE 

Presoak hickory wood chips in a 2 cups baste-marinade for 30 minutes and drain. Spread soaked chips over a close bed of 40 to 50 white-ash-hot charcoal briquets. Let chips burn into fire until flames are out. 

SEAR SEASONING 

When pit-fire is ready, remove ribs from marinade and drain. Retain and strain used marinade for pit spray-basting.) From shakers, sprinkle medium coats of blended seasoning, onion powder, celery seed, parsley flakes, black pepper, and cayenne pepper on both sides of ribs. With fingers and hands press seasonings into meat. Place ribs on lightly greased grill 4 to 6 minutes above hot pit fire. Sear and brown for 3 to 5 minutes on each side, sealing in coated seasonings.

PIT BASTING 

Turn and spray-or brush-baste browned ribs every 10 minutes for 60 minutes or until done the way you like them. Tong-dip ribs in Hickory-Herbal Barbeque Sauce every 5 minutes during last 30 minutes of cooking time. Serve with remaining heated sauce. 

Makes 4 to 6 servings 

SAUCY HICKORY PIT-QUED CHICKEN

[SALT FREE]

2 boiler-fryer chickens, quartered

1 1/4 quart Hickory-Herbal Barbeque Sauce

1/2 cup each: pure hickory liquid smoke, red wine vinegar, fresh seeded lemon juice

2 cups lukewarm water

6 to 8 cups hickory wood chips, water soaked

TO MARINATE CHICKEN QUARTERS 

Combine 2 cups Hickory-Herbal Barbeque Sauce, the liquid smoke, vinegar, and lemon juice in slightly headed water and stir thoroughly. Place chicken in sizable container and pour saucy marinade over it. Marinate for 3 hours at room temperature or refrigerate overnight. Turn occasionally for thorough marinating.

PIT FIRE 

Presoak hickory wood chips in water for 20 minutes and drain. Spread half of soaked chips over a close bed of 50-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out. Add second half of soaked chips midway through total cooking time. Adjust vents half open. 

PIT BASTING
When pit fire is ready remove chicken from saucy marinade and drain slightly. (Retain used marinade for pit basting.) Turn and baste or tong-dip in marinade every 10 minutes (closing pit cover after each basting) for 60 minutes or until meat is no longer pink near bone. Brush on Hickory-Herbal Barbeque Sauce every 10 minutes during last 30 minutes of cooking. Serve with remaining heated sauce. 

Makes 6 to 8 servings

HICKORY-HERBAL BARBEQUE SAUCE

[Salt Free, Sugarless]

This is just one of Bobby's recipes available which is salt free and sugarless. It is a special sauce used for barbeques. The recipe emphasizes the use of herbs, fruits, vegatables and certain spices to create this wonderful barbeque sauce.

Vegetables and Fruit

1/2 cup each: onions, scallions, bell peppers, carrots, celery, finely chopped

4 medium-size tomatoes, chopped

1 medium-size green cooking apple, chopped

1 each: garlic clove, minced

1/2 cup hot green chili peppers, chopped [or less to taste]

Staples

1 tablespoon each: onion powder, garlic powder, spicy dry mustard

1 tablespoon each: black pepper, ground red chili pepper, celery flakes, 

parsley flakes, crumbled or powdered bay leaves, rosemary

1 teaspoon each: ground clove, ground ginger, basil

2 tablespoons or 3 cubes beef bouillon

Liquids

1 cup [8 ounces] pure hickory liquid smoke

1 cup red wine vinegar

1/2 cup each: lemon juice and lime juice, seeded

1/4 cup salt-free prepared mustard

1/2 cup dry cooking sherry cooking

3 cups water

Blender puree all vegetables and fruit together, rinsing blender contents with the 3 cups water into a quart pot on high heat [include water]. Add staple and liquid ingredients. Stir thoroughly and bring to a boil. Reduce heat to medium. Boil gently uncovered for 30 minutes, stirring every few minutes, and covered for another 30 minutes, stirring frequently, for a total cooking time of 1 hour. Sauce should have thickened a little by then; cook longer if needed. Remove sauce from heat until ready to use, or store in refrigerator.

Uncle Tom’s BBQ Baste-Marinade

Vegetables

1 cups chopped onions

1 cups chopped red or green bell pepper

1 cup chopped scallions (green onions)

1 cups chopped celery

1 cup chopped hot peppers (optional)

Rinds of 5 to 6 lemon cut up (hold seeded lemon juice for liquid ingredients)

2 cloves garlic minced

Liquids

1 cup (8 ounces) pure hickory liquid smoke

      (use 1 1/2 cups for stronger flavor)

1 l/2 cups red wine vinegar or cider vinegar

1 cup Worcestershire sauce

1 quart apple juice

1 cup lemon juice (5 to 6 medium-size lemons)

4 quarts water

Staples

1 teaspoon ground black pepper

2 teaspoons seasoning salt

2 teaspoons onion parsley salt

1 teaspoon garlic parsley salt

3 bay leaves

Place water in an 8-quart pot on high heat. Add all vegetable and staple ingredients, and bring to a boil. Reduce heat to medium and stew for 45 minutes, covered. Remove from heat and let cool. Strain off all stewed ingredients from liquid, and stir in all liquid ingredients. Bring to a boil. Reduce heat to medium low and simmer for 7 minutes, covered. Remove from heat. Room-temperature cool is fine for marinating meat for a few hours, and a 200-degree hot marinade is excellent for a quick one hour marinating.

Yields 4 quarts plus

​NOTES: For a stronger, more pungent baste-marinade, use only 3 quarts of water. For stronger still, use only 2 quarts.

​- You can prepare baste-marinade as much as a week in advance. Put it in a covered nonmetal container and store in refrigerator.

This 4-quart plus recipe of my Uncle Tom's all-purpose baste-marinade is enough for a barbeque cookout of ribs for 10 to 15 people. Uncle Tom's Baste-Marinade can also be used to marinate and pit-baste barbequed pork shoulders, butts, pork steaks, chops, poultry, and lamb.

Uncle Tom's Hickory Smoked "Bobby-Qued" Ribs

Sear Seasonings

1 tablespoon [approximately] each:

ground black pepper

garlic parsley salt

onion powder

onion parsley salt

paprika

celery seed

TO MARINATE RIBS

    With a meat cleaver, crack thick gristle bone in 4 to 5 places on each slab of ribs. Place slabs [whole or halved] in a sizable aluminum roasting pan or use a sturdy plastic bag set in a rimmed pan. Pour in approximately 1 quart of baste-marinade to submerge ribs. Cover pan or twist-tie plastic bag, pulling twist-tie in close to submerge the ribs. Marinate for 3 hours at room temperature, turning occasionally, or refrigerate overnight. A 24-hour refrigerated marinating gives excellent results. If using an aluminum or roasting pan, a hot, 200-degree, 30-minute marinating just before barbequing is also excellent.

PIT FIRE

    Presoak hickory wood chips in 2 to 3 cups of baste-marinade for 30 minutes and let chips drain slightly before they are used. Spread half of soaked chips over a closed bed of 60 to 80 white-hot charcoal briquettes. Let wood chips burn into pit fire until flames are out. Midway through 3 hour cooking time spread second half of chips over an additional 30-odd white-ash-hot briquettes. When ribs are placed on grill close cover and adjust pit damper vents three-fourths open.

SEAR SEASONING

As pit fire gets ready remove ribs from marinade and drain. [Retain used marinade and strain through a fine sieve for spray basting over pit.] From shakers, sprinkle light coats of black pepper, garlic parsley salt, onion powder or onion parsley salt, paprika, and celery seed on both sides of ribs. With fingers and hands press and rub seasonings into meat. Place ribs on lightly greased grill 4 to 6 inches above hot pit fire. Sear and brown, seal in

coated seasonings for 3 to 5 minutes on each side. For complete searing, rearrange slabs as they brown and close pit cover after turning.

PIT BASTING

    Liberally brush or spray-baste browned ribs and turn and baste again every 10 to 15 minutes for 3 hours. Close cover after each basting. To control any pit flames lightly spray douse them with baste or water and/or adjust damper vents three-fourths closed for a couple of minutes. Constant basting over a pit fire kept at 250 to 300 degrees is necessary for juicy, tender, moist hickory-smoked spareribs.

SAUCING

    During last 20 to 30 minutes of cooking time brush on sauce or tong-dip cut ribs in sauce every 10 minutes [close pit cover after each saucing], or brush sauce on whole slabs every 10 minutes, then cut into single pieces. Serve with heated sauce.

Makes 7 to 12 servings

Makes 6 servings 

SMOKED SPICY HOT BARBEQUE CHICKEN

2 fryer broiler chickens, 3 to 3 1/2 pounds each, cut in quarters or eighths)

1 quart Hickory-Quick Baste-Marinade

3 cups Spicy Hot Chicken Sauce (recipe follows)

3 cups hickory wood chips, baste-soaked

TO PREPARE SPICY HOT CHICKEN SAUCE

3 cups V-8 juice

1/3 cup (3 ounces) pure hickory liquid smoke

1/3 cup Worcestershire sauce

1 tablespoon crushed red pepper

1/3 cup hot jalapeno peppers, finely chopped

1 cup Hickory-Quick Baste-Marinade

Combine all ingredients in a 4-quart pot. Stir thoroughly and boil gently for 25 minutes on medium heat, covered, stirring periodically. With a final stir remove from heat. 

Yields approximately 1 quart

TO MARINATE CHICKEN 

Place chicken pieces in sizable pot or bowl or use a plastic bag set in a rimmed container. Pour 1/2 quart of baste-marinade to submerge chicken. Cover pot or bowl or twist-tie plastic bag. Marinate for 2 hours at room temperature or refrigerate overnight. Turn occassionally for thorough marinating. 

PIT FIRE 

Presoak hickory wood chips in 1 cup of Hickory-Quick Baste-Marinade for 30 minutes and drain. Evenly spread soaked chips over a close bed of 40-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out. 

PIT BASTING 

When pit fire is ready, remove chicken pieces from marinade and drain. (Retain used marinade and strain through a fine sieve for pit basting.) Place chicken pieces on lightly greased pit grill 4 to 6 inches above pit fire. Brush or spray-baste, browning and turning frequently for 50 minutes or until chicken is done the way you like it. Test to be sure the meat near bone is no longer pink when forked. Brush on Spicy Hot Hickory Chicken Sauce or tong-dip chicken pieces in sauce pot 2 or 3 times during last 10 minutes of cooking time. Serve with remaining sauce. 

Makes 8 servings 

HICKORY-QUICK BARBEQUE BASTE-MARINADE

When you don't have a lot of leisure time but have a craving, try the following barbeque baste recipe for pit-baste smoking. It gives a hickory-smoke flavor to almost any meat or poultry entree you desire.

1 cup cider vinegar or red wine vinegar

1/2 cup fresh lemon juice, seeded (use rinds cut up in pot)

3/4 to 1 cup (6 to 8 ounces) pure hickory liquid smoke

1 cup red cooking wine (optional)

1 tablespoon each liquid garlic and liquid onion (or chop

2 onions)

1 cup Worcestershire sauce or 1/2 cup of Teriyaki sauce

1 cup apple juice or cranberry juice

1 quart of water

Combine all ingredients with water in a 4 quart pot on medium-high heat. Stir and bring to a boil, cover and boil 5 minutes. Remove from heat and strain off lemon rinds or any cooked onions. Refrigerate if not ready to use immediately as hot marinade.

Strain and use in spray bottle for basting pit-smoked meats, especially pit grilled pork ribs, beef ribs, pork chops, pork and beef steaks, lamb chops, poultry, grilled burgers, and pork and beef roasts. The spray-basting also helps control flames in the pit-fire when not overused. For a real hickory-smoke flavor, pre-soak any amount of hickory wood chips in a cup or so of this basic marinade.

Yields 11/2 quarts

NOTE: Marinate meat in 200-degree hot marinade for 20 minutes for super-quick and tasty results.

CRANBERRYAPPLE BASTE MARINADE FOR TURKEY

2 qts cranberry juice

1 qt apple juice

3/4  cup liquid smoke

1/2 c red wine vinegar or red wine

1/2 c fresh lemon juice

4 qts water

1cup each

Chopped celery

Chopped Onions 

Chopped bell pepper

Grated carrots

1 cup lemon juice

2 bay leaves

1 teaspoon each

Black pepper, parsley, granulated onion, salt

Celery salt, poultry seasoning

Chicken base

1 pound butter add to base marinade in a spray bottle for use on the grill.

Stew 30 minutes,then strain

Put in plastic bag to marinade

Overnight

Seasoning to rub into bird just before grilling/ smoking, 1 Tbsp each:

Salt, rosemary, thyme, sage, marjoram, black pepper, onion powder, 

 Smoke, grill 3 hrs, in the foil pan with about an inch of base marinade in the bottom to keep it moist.  Spray after the seasonings take Hold w/marinade/butter mixture.  Finish in the oven after 3 hrs on the grill if necessary until bird reaches it of 165.

HONEY SEASONED COLLARD GREENS WITH HALF EARS OF CORN

4 qts water

4 lbs collard greens

Smoked turkey parts

1/2 cup liquid smoke

2 c chopped onions

1cup each chopped bell pepper and scallions

3 or 4 bay leaves 

1 Tbsp each of parsley, black pepper, garlic, seasoning salt

1/2 cup red wine vinegar

1/2 cup honey

3 cups pineapple juice

8 to 10 half ears of corn

 Boil together 4 hours

Add corn last ten minutes of cooking

Potato Salad

My mother used to make some very tasty potato salad. But it was more or less a tasty quasi-mashed potato salad which came from overcooking the potatoes and over mixing. Some years ago my wife Leslie and I hunk-cut the potatoes and eggs and added various crunchy ingredients.

6 medium to large baking potatoes, unpeeled

8 large hard-boiled eggs

[6 cut in quartered hunks, 2 sliced for garnish]

1 cup chopped purple salad onions

1 cup chopped celery

l/2 cup finely chopped scallions

1 cup diced dill pickle ...

1 cup finely chopped red and/or

green bell peppers...

seasoning salt

onion powder

oregano

brown mustard

light mayonnaise

TURKEY BONE GUMBO

Day-After-Thanksgiving Turkey and Sausage Gumbo
Makes 6 to 7 Servings

1 pound andouille or other smoked sausage, such as kielbasa, sliced into 1/4-inch half-moons
vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
3 or 4 cloves garlic, chopped
3 quarts turkey stock, preferably homemade
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon dried thyme
1 tablespoon Creole seasoning
meat picked from leftover smoked or roasted turkey carcass(es)
heaping 1/2 cup chopped green onions
heaping 1/2 cup minced parsley
hot cooked Louisiana rice
filé powder

Place the sausage and 1 tablespoon oil in a large Dutch oven and brown over high heat. When browned, remove the sausage to a paper towel-lined plate. Pour the remaining fat into a measuring cup, then add sufficient vegetable oil to make 1/2 cup. Pour the fat and oil mixture back into the Dutch oven and reduce the heat to low. Reserve the sausage.

Add to the flour and stir constantly over low to medium heat to make a dark roux—preferably a chocolate-colored one, which will take about 40 minutes on low heat or 20 minutes over high heat.

Add the onions, bell pepper, celery, and garlic to the roux and continue stirring until the onions are translucent and have begun to brown.

Heat 3 quarts turkey stock to a boil and slowly add to the roux/vegetable mixture, whisking to incorporate. Add the salt, pepper, Tabasco, thyme, and Creole seasoning. Return to a boil, then reduce to a simmer. Simmer for 1 hour. Add the turkey and the sausage. Simmer for another hour.

Add the green onions and the parsley and heat through, about 5 minutes. Serve with hot rice and filé powder.

TURKEY TALK

TURKEY TALK

Roasting a Turkey perfectly is no harder than roasting a chicken--it just takes longer

It’s now time to talk about the Thanksgiving cook’s central job: the turkey and dressing. If you haven’t tried to roast a turkey in a year (or have never done it) the first thing to do is relax: a turkey roasts just like a chicken – it just takes longer. Allow plenty of time and remember that it doesn’t have to look like those magazine covers.

• Attacking the frozen bird: If you purchased a frozen turkey and it’s still not thawed by tomorrow morning, unwrap it, remove the neck and giblet packet and COMPLETELY submerge it in COLD salted water (1 tablespoon kosher salt per quart). Salt speeds up thawing, keeps it juicy, and helps prevent bacterial growth. Never try to speed up thawing with warm water: salmonella will be tap-dancing on your bird. Cook it right away.

• Brining a turkey will indeed make it more tender and juicy, but it can be an unwieldy undertaking. It’s easiest done in a plastic brining bag, available at many supermarkets and kitchenware stores. Follow the directions that come with the bag and don’t try to adapt a cookbook brining formula to the bag.

• A couple of years ago “dry brining” became fashionable. Why we allow such ridiculous oxymorons into print is beyond me: not brining because that by definition is a wet process. It’s a foreshortened corning, or dry-salt curing. Salt and spices are rubbed into and sometimes under the skin and the bird is refrigerated at least overnight. Follow the directions of the recipe or the packaging of the “dry-brine” kit.

• Sometimes I loosen the breast skin, smear a little butter underneath, and then decoratively arrange fresh sage leaves across the breast.

• To stuff or not to stuff: the choice is yours. Stuffing adds flavor, and basting in the juices, is exceptionally moist and delicious, but it also slows down the cooking and can make the meat dry. I prefer dressing, and fill the bird’s cavity with moisture-rich aromatic vegetables and herbs – giving me the best of both worlds.

• If you stuff, heat the stuffing in a large skillet before putting it in the bird and cook the turkey the moment it’s stuffed. Never stuff and refrigerate it: this invites bacteria to come and have a party in your bird.

• Loosely spoon stuffing into the turkey to give it room to swell. Let it remain in the bird for 15 minutes after cooking, but then remove it ALL to a serving bowl.

• Roast at a high temperature, beginning at 450-500 Degrees F. for 20 minutes to sear the outside, then reduce the temperature in stages (see Damon Lee’s Favorite Roast Turkey, following). This makes a mess of the oven, but it’s worth it.

• Roast the bird mostly breast down. This makes it automatically “self-basting”. Start it breast up, rub well with fat after it is seared, and turn it breast down until it is nearly done (150 degrees on a meat thermometer), then turn it breast up to let the skin crisp and brown during the last bit of cooking.

• Have trouble flipping the bird or obliged to cook a big one that you can’t handle? Thickly rub the breast with butter and, after it is seared, cover ONLY the breast with buttered heavy-duty foil. Remove the foil during the last 20 minutes.

• Testing for doneness: Use a reliable “instant read” thermometer, available at any kitchenware store. Insert it into the thickest part of the inner thigh without touching bones. It’s safely done at 160 degrees, overdone at 170. If the bird is stuffed, the center of the stuffing should read 165 degrees. To test without a thermometer, pierce the thigh: the juices should run clear. If they’re red, it’s not done. If there are no juices, you’re doomed: it’s overcooked. Make lots of gravy.

• Cover leftovers well and refrigerate promptly, but let them cool first: don’t tightly cover and refrigerate hot food. That’s another sure bacterial party invitation.

• Use common sense: wash your hands immediately after handling raw poultry. Always scrub cutting boards, knives, and your hands with disinfectant before they touch anything that won’t be – or already is – cooked.

Damon Lee’s Favorite Roast Turkey

Serves 8 to 12 (with plenty of leftovers)

1 small young fresh turkey, weighing about 12 pounds

Salt and whole black pepper in a peppermill

4 large sprigs fresh sage, or 1 tablespoon or so crumbled dried sage

1 large onion, peeled and cut lengthwise into wedges

2 large or 3 medium leafy ribs celery, cut into 1-inch lengths (leave leafy tops whole)

Butter

1. Remove the neck and giblets from the cavity of the turkey and use them (except for the liver) in the broth pot (this can be done a day ahead. Cover and refrigerate turkey until ready to cook, but let sit at room temperature 30 minutes before cooking). Position a rack in lower third of the oven and preheat to 500° F. Wash the turkey inside and out with cold water and wipe it dry.

2. Rub the cavity well with salt and pepper. If using dried sage, rub this into cavity; simply put the fresh sage sprigs in the cavity with the onion and celery. Close with trussing needle and twine or small metal skewers. You may tie the legs together or not. Suit yourself. Rub the outside with butter. Choose a close fitting roasting pan fitted with a buttered rack and place turkey breast-side up on rack. (If you don’t have a rack, rub the pan bottom thickly with butter and put turkey directly on pan.

3. Roast in lower third of oven 20 minutes to sear skin. Rub with more butter and turn the bird breast down. (Use oven mitts and tongs if needed – it may not yet be too hot to handle.) Pour in enough broth or water to cover pan by ¼-inch.

4. Reduce heat to 400° degrees and roast, basting occasionally, if liked (basting isn’t necessary) about 1½ to 2 hours longer, turning it breast up for last 15 minutes, baste well, and roast until the skin is brown and the turkey is done. If skin is browning too fast, reduce heat to 375°. To test for doneness, see the notes above. Add more broth to the pan as needed to keep the roasting juices from drying out.

5. Remove turkey to a warm platter, loosely cover with foil, and let it rest no less than 15 and up to 30 minutes before carving.

Now, on to the dressing. If you haven’t made your cornbread yet, (or, if you’re not making cornbread dressing) cut up the bread so that it will get stale if that’s what you’re using), do that today. When I make the cornbread late, I crumble it into a big rimmed baking sheet and let it sit overnight.

If you usually stuff the bird, consider putting your stuffing into a covered dish and baste it several times with roasting juices while it bakes. Your turkey will be done quicker and you won’t be able to tell the difference.

Mama’s Sage and Onion Cornbread Dressing (Sort Of)

This is, more or less, my mother’s dressing, but y’all know I am not going to leave well enough alone, and have made a few additions of my own.

Makes about 7 cups, serving 12

2 cups (about 2 medium) chopped yellow onions

1½ to 2 cups (about 4 large ribs) diced celery, to taste

3 tablespoons bacon drippings or unsalted butter

4 cups stale (day old) crumbled cornbread

4 cups stale but soft breadcrumbs, preferably from biscuits

1 tablespoon crumbled, dried sage (okay, 2 tablespoons, if fresh)

Salt and whole black pepper in a peppermill

Whole nutmeg in a grater (optional)

The grated zest from 1 lemon (optional)

2 large eggs, well beaten (optional)

About 1½ to 2 cups turkey broth (or more if eggs are omitted)

1. Position a rack in the center of the oven and preheat it to 350° F. Put the onion, celery, and 2 tablespoons of butter in a skillet over medium heat. Sauté until it is soft and transparent, but not colored. Turn off the heat.

2. Put both crumbled breads into a large bowl. Add the onions and celery, the sage, and salt and pepper to taste. I often add nutmeg and lemon zest (Mama doesn’t). Toss until it is well mixed. Add eggs if using (some don’t use them) and toss until crumbs are evenly coated. Moisten with broth until pretty wet, yet loose and slightly crumbly, not soggy.

3. Lightly butter a 9-inch by 13-inch baking dish or pan that will hold it in a layer about 1-inch deep. Pour in the dressing and level it with a spatula. Dot top with remaining butter and bake until center is set and top golden brown, about 45 minutes.

Variations:

Bacon, Onion, and Sage Dressing: Omit the butter and sauté 8 slices of bacon, diced small, until browned. Spoon off all but 2 tablespoons of fat and add the onion and celery. Proceed from step 1.

Sausage Dressing: Omit the butter; brown 1 pound crumbled bulk sausage in the skillet, crumbling well with fork as it browns. Drain off all but 2 tablespoons of fat, add onions and celery, and proceed from step 1. You may substitute marjoram for the sage (especially if the sausage contains sage).

Ham and Pecan Dressing: Add 1 cup small-diced country ham to the pan after onion and celery are softened in step 1. Toss until it loses its raw red color. Add 1 cup roughly broken toasted pecans to the crumbs in step 2.

CRAB BOIL TURKEY

BOILING POT TURKEY RECIPE

Kerry Gogreve prefers Cajun Land brand seasoning. He uses a four-pound jar of dry seasoning and a cup of the liquid crab boil, which makes a seriously spicy turkey. You may want to lower the amount of seasoning the first time you try this, especially if guests do not have a high tolerance for picante flavors.

"I taste the water as I go," Kerry says. "You make the water taste like what you want the food to taste. Stir it, and stick your hand in there and taste. I play with it."

Size: Be sure to choose a turkey that will fit in the boiling pot you have and that the water line will stay above the turkey for the entire cooking time. (Kerry's unmarked pot is 30 or 40 quarts, plenty big for a 13-pound turkey.) 

Timing: Kerry cooked a 13-pound turkey for 40 or 45 minutes, then let it soak for 20 minutes in the boiling water, "just like seafood," he says, to absorb flavors; this gives the meat a reddish cast. A 16-pound turkey would need to be boiled about an hour to hour and 15 minutes at a rolling boil.

Vegetable notes: Kerry leaves heads of garlic whole and adds them with the onions (halved or whole) at the beginning of the boil. The onions dissolve into the water after about 20 minutes. New potatoes are added about 20 minutes before the end of cooking.

Boiling Pot Turkey

Makes 15-20 servings

1 (13-pound) turkey, defrosted if frozen

1 (3 pound) bag onions, peeled, halved and/or whole  

10-15 heads garlic, tops cut off

3 to 5 pounds new potatoes (use as many as you like and what will fit in the pot)

4-pound container powdered crawfish boil seasoning mix (or less if you can't take very spicy)*

1 cup liquid crab boil (or to taste)

Prepare a boiling pot with water as for a seafood boil: Add powdered and liquid seasoning; stir well. Add onions and garlic.

Taste the water for seasoning and adjust accordingly. The water should taste like what you want the food to taste like. When water has come to a hard rolling boil, submerge turkey in the water.

Add potatoes after the turkey has boiled about 20 to 25 minutes.

After about 45 minutes, remove turkey from water and check the thigh joint to see if the turkey is done. There should be very little or no redness. The turkey can be left in the water to soak up additional seasonings. Kerry recommends at least a 20-minute soak.

Remove turkey from water, and remove potatoes and garlic. Keep potatoes warm. Reserve boiling liquid until turkey is prepared for serving.

When cool enough to handle, cut turkey into large slices, removing skin and bones. Put the slices on a large shallow platter or bowl. Arrange potatoes and heads of garlic around the slices. To keep the turkey moist, pour a cup or two of the boiling liquid over the turkey. Serve with a meat fork as well as a big spoon for the liquid. 

*As noted above, this amount of seasoning makes a very spicy turkey. Adjust the amount to your taste. . 

CHINESE TURKEY, For buffet service

Chinese Turkey 
For cold buffet service.  

Very versatile.  Serve hot or cold.

1 8-lb. Turkey
Salt
1/4 cup grated fresh ginger or 3 Tbsp. Powdered ginger
3 Tbsp. Bourbon
3 Tbsp. Soy Sauce
Salad oil
Salt and pepper

The day before:
Combine ginger with bourbon and soy sauce. Rub turkey inside and out with ginger mixture. Put into brown paper bag (or plastic bag) and store in refrigerator overnight!
Next day:

Remove turkey from paper bag, rub inside and out with oil; do the same with salt and pepper.  Place on rack in roasting pan; do NOT cover!  bake at 400 degrees for 30 minutes; lower oven temperature to 350 degrees and bake for 2 1/2 hours. 

Remove meat from bones. Slice thinly and serve with an assortment of breads and rolls. Small bowls filled with soft butter, mayonnaise, hot mustard and creamy horseradish sauce completes the buffet feast.

MAKE AHEAD TURKEY GRAVY

Make Ahead Turkey Gravy

4 (about 3 to 4 lb) turkey wings
2 medium onions, sliced
1 cup(s) water or Marsala wine
8 cup(s) chicken broth
1 chopped carrot
1/2 teaspoon(s) dried thyme
3/4 cup(s) all-purpose flour
2 tablespoon(s) butter
1/2 teaspoon(s) freshly ground pepper

Heat oven to 400F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.

Put wings and onions in 3-qt saucepan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1 ½ hours.

Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.

Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.

Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.

Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey to enhance, augment and intensify this creation.