November 17, 2017

Hey Y'all! - Never EVER Cook Dry Turkey Again!


HERE'S WHAT YOU'LL FIND IN THIS ISSUE OF HEY Y'ALL:


NEVER EVER COOK A DRY TURKEY AGAIN
How to roast an incredibly moist and deliciously juicy turkey every single dang time.

5 SERIOUSLY DELICIOUS RECIPES MADE WITH LEFTOVER TURKEY
With a soup so good you’ll knock that turkey leg out Granny’s mouth to save for the soup!

YOU CAN'T MAKE THIS STUFF UP
Things that made me ugly-laugh or otherwise occupied my attention, mind or heart this week.

CAN I PLEASE HAVE SOME?
Recipes (not my own) I came across this week that REALLY caught my eye.

WE EAT FISH STICKS TOO
My weeknight meal plan for feeding my busy family. Because we all need ideas.
And yes, we eat fish sticks too.




NEVER EVER COOK A DRY TURKEY AGAIN

How to roast an incredibly moist and deliciously juicy turkey every single dang time.


BRINE IT
The first step in getting a juicy bird is to brine it. By soaking your turkey in a salty brine, the same thing happens to it that happens to your body when you have a lot of salt, it retains water. There’s a super scientific reason for this that has to do with molecules and proteins and such that’s over my head so you’re just going to have to trust me when I tell you a brined turkey is a bazillion times juicier than a regular one. AND, not only is it juicy but it’s seasoned from the inside out so every bite is delicious!

FLIP IT
The second thing you do to get a moist turkey is to cook it upside down. I’M NOT EVEN KIDDING! I know it sounds crazy but by cooking the turkey upside down all the juices and fat from the dark meat soak into the white meat which makes it EVEN MORE juicy and delicious. Don’t worry, you won’t have an ugly gobbler. Only cook it upside down in the beginning. After you flip it over and cook it right-side up the rest of the time the bird looks completely normal by the time it’s done.

LOWER IT
Cook your turkey at a lower temperature than you normally do. I roast mine at 325 degrees, which is lower than almost every recipe I’ve ever seen. By cooking the turkey low and slow it becomes very tender and is less likely to dry out.

CLICK HERE to see my recipe with easy-to-follow instructions and a cooking chart for low and slow roasting.


NOTES ABOUT MY RECIPE:
  • I make my brine with herbs and veggies but you can just use the water, salt and sugar if you don’t want to get too fussy. 
  • I mix up a spice blend to season the turkey with but you can just use salt and pepper if you prefer. 



5 SERIOUSLY DELICIOUS RECIPES MADE WITH LEFTOVER TURKEY

With a soup so good you’ll knock that turkey leg out Granny’s mouth to save for the soup!

5 Incredible Recipes for Leftover Turkey!


Chicken (or turkey!) Tetrazzini
15 Bean Turkey Soup (seriously one of my favs!)
Hot Chicken (or turkey!) Salad
Chicken (or turkey!) Salad 3 Ways
Cordon Bleu Casserole (perfect if you have leftover ham too)


YOU CAN'T MAKE THIS STUFF UP

Things that made me ugly-laugh or otherwise occupied my attention, mind or heart this week.

  • I’ve always been a Lee Ann Womak fan (seriously, her I Hope You Dance album is one I keep close by) and classic country is my absolute favorite genre of music (not much of a fan of the new stuff) so this duet she did with Jamey Johnson of George Strait’s Give It Away just slayed me!  



  • I feel ya, Honey Boo Boo. I feel ya.



  • OHMUHGOODNESS we watched a new series on Netflix this week and the whole family just loved it. It’s Anne with an E which is based on Anne of Green Gables. It grabbed Husband’s attention because the Canadian landscape and architecture look so much like home to him and the intro song is a classic from the Tragically Hip (a Canadian band bigger among Canadians than The Beatles were to England, who lost their lead singer this year to cancer and the entire country is still mourning the loss – seriously google it, absolutely profound stuff). It caught my attention because Anne looks exactly like my niece and sister-in-law combined in one (not mother and daughter either, which makes it even neater) and there are delightful female empowerment undertones. And the kids DEVOURED it because they’re close in age to Anne but also because it’s a period piece and they were mesmerized by the daily life from the 1890’s. 



  • Every dang time. 




CAN I PLEASE HAVE SOME?

Recipes (not my own) I came across this week that REALLY caught my eye.

CRANBERRY ORANGE JAM by Cooking with Mary & Friends
I think I’m going to make some of this to give away as Christmas presents! I just have to dig out Mama’s canning supplies and pray I don’t blow the kitchen up because I’ve never done anything like this before. Wish me luck!! View Recipe




CHOCOLATE FUDGE PECAN PIE from Inside BruCrew Life
It’s like a fudgy brownie and a pecan pie had a baby and I WANT some. I was thinking of making a Kentucky Derby Pie for Thanksgiving but I think I’ll make this instead. Maybe I’ll make two and keep one for myself. View Recipe




CHICKEN N’ DRESSING CASSEROLE from Southern with a Twist
Every time this recipe pops up on Facebook my mouth starts to water. My family always put boiled eggs in our dressing (and chicken n’ dumplins) so this just reminds me of home. That cornbread and chicken just looks sooooo moist and yummy! View Recipe




WE EAT FISH STICKS TOO

My weeknight meal plan for feeding my busy family. Because we all need ideas.
And yes, we eat fish sticks too. 

MONDAY
Spaghetti
Tossed Salad

TUESDAY
Fish Sticks
Grits
SEE! I told ya! I absolutely LOVE the Trident “Ultimate Fish Sticks” from Costco. They’re very big and made from actual slices of pollock filets. And, yep. I make grits on fish stick night. The kids and I cover everything in hot sauce then dunk or chop up our fish sticks in the grits. Husband does not like fish stick night because of this. 

WEDNESDAY
Oven BBQ Chicken Legs
Potato Salad (left over from Sunday)
Green Beans



THURSDAY
Grilled Cheese Sammiches
Canned Pears

FRIDAY
BIG BATCH Beef & Bean Chili (from my stash in the freezer)
Cornbread





Thanks for catching up with me this week! Don't forget to like, share and pin the stuff you enjoy from South Your Mouth - it's what keeps the wheels a' turning!


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Be not forgetful to entertain strangers: for thereby some have entertained angels unawares. HEBREWS 13:2



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7 comments:

  1. Mandy, I LOVE "Hey Y'all!" and all South Your Mouth recipes. I've learned soooo much from you! Thanks for sharing so generously of yourself, your wisdom, and your kitchen genius.
    ---Nancy

    ReplyDelete
    Replies
    1. NANCY! Thank you so much for saying such a sweet thing! You just made my day :)

      Delete
  2. Your blog is one of the best and I really enjoy it. Thank you!

    ReplyDelete
  3. Thank you soooooooooooooooooooooooo much for sharing my Cranberry Orange Jam.

    ReplyDelete
    Replies
    1. You're welcome! It really does look divine!

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  4. Lee Ann Womack has a great new album out. I just bought it and keep playing it over and over and over. It was even recommended by Rolling Stone as one of its recommended top ten new albums and as I recall, the only one that was country, not rock or rap or pop.

    ReplyDelete

Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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