tips for the perfect turkey
DON’T RUN OUT-
Figure on 1 to 1 ½ pounds of turkey per person. Don’t forget to add a few pounds for the bones. Ex. 8 people will require a 12 – 14 pound turkey. If you have a large crowd, you may consider cooking two smaller turkeys instead of 1. This will allow for faster cooking times and will allow you to prepare them differently if you wish.
|Ample Servings with Leftovers
||Turkey Weight (in pounds)
MAKE SURE IT’S THAWED-
Don’t wait until the day before Thanksgiving to thaw out your turkey! Frozen turkey needs at least 3-4 days to completely thaw.
BRINING IS BEST-
Skip basting which causes more oven door opening and the drying out of your turkey, and keep your turkey moist with a simple brining. The typical brining solution contains water, salt, sugar and a variety of spices an aromatics. Just be sure to follow a trusted recipe so you get the right proportion of each.
SKIP THE STUFFING-
An old Thanksgiving tradition may be providing fertile ground for harmful bacteria inside of your turkey. Also, your stuffed turkey will take longer to cook which will result in drier meat. Instead, save your stuffing for a separate pan and leave the turkey to cook alone.
GIVE YOUR TURKEY A GOOD RUB-
Make sure the skin of your turkey is as dry as possible and rub it all over with oil or butter
RAISE IT OFF OF THE BASE-
Raising your turkey off of the pan will help with hot air circulation around the entire turkey. Even better, try roasting vegetables underneath!
LET IT REST-
To lock in the juices, let your turkey rest for at least 20 minutes before carving. Lightly place tin foil over the bird while it rests but not too tight to avoid it from steaming up
COOK AT A STEADY TEMPERATURE-
A low, steady temperature of 325°F from start to finish is the best option for your bird. Some people prefer to cook at a high heat for the first half hour or so but what if you forget to turn it back down?
Average cooking time (add 20 to 40 minutes for a stuffed turkey)
|8 – 12
||2 ½ to 3 ½
|12 – 16
||3 ½ to 4
|16 – 20
||4 to 4 ½
|20 – 26
||4 ½ to 5 ½
You will know your turkey is done when you place an internal thermometer into the turkey’s thigh, let it rest for a few seconds, and get a reading of 170°F
POSITION THE LEGS-
If your roasting pan allows it, cook with the turkey legs pointed backward. The legs usually take the longest to cook so this allows it to get easier access to the spot in the oven that is typically the hottest. If it doesn’t not fit that way, just rotate your pan half way through to ensure both sides get an even finish.
Are you someone who can’t get enough pumpkin flavor in the fall? If so, you’ve come to the right place. Below are two great recipes for your next gathering, or delicious at home treat! If you test them out, be sure to let us know how you liked them in the comments below.
Pumpkin Pie Milkshake
(Makes 4 servings)
- 1 cup milk
- 4 cups vanilla ice cream
- 1 cup canned pumpkin pie mix
- 1/2 teaspoon vanilla
- 2 graham crackers, separated into 4 pieces each, divided
- Place ice cream, pumpkin pie mix, milk and vanilla in pitcher of KitchenAid Torrent Blender. Cover and blend on Milkshake setting.
- Add 4 graham cracker pieces; pulse until blended.
- Pour into four glasses. Garnish with whipped cream and remaining graham cracker pieces; serve immediately.
Pumpkin Pie Pops
(Makes 6 pops)
- 1 1/2 cup vanilla ice cream
- 1/2 cup canned pumpkin pie mix
- 1/2 cup milk
- 1/4 teaspoon vanilla
- 3 teaspoons packed brown sugar, divided
- 2 containers (4 ounces each) prepared refrigerated vanilla pudding, divided
- 6 cinnamon stickers or popsicle sticks
- Place ice cream, pumpkin pie mix, milk and vanilla in pitcher of KitchenAid Torrent Blender. Cover and blend on Milkshake setting. Pour 2 tablespoons mixture into each of six 5-ounce paper or plastic cups; cover and refrigerate remaining pumpkin mixture. Freeze pops 30 to 45 minutes or just until set.
- Stir 1 1/2 teaspoons brown sugar into one container of pudding; mix well. Spoon 1 tablespoon mixture over pumpkin mixture in each cup. Freeze 30 to 45 minutes or just until set.
- Repeat with additional pumpkin mixture and remaining brown sugar and pudding to form two more layers.
- Pour 1 tablespoon pumpkin mixture over pudding mixture in each cup. Cover top of each cup with small piece of foil. Freeze 30 to 45 minutes or just until set.
- Gently insert cinnamon sticks through center of foil. Freeze 6 hours or until firm.
- To serve, remove foil and peel away paper cups or gently twist frozen pops out of plastic cups.
*Recipes provided by KitchenAid
October is Breast Cancer Awareness Month and KitchenAid is ready to make a difference with your help!
How can you help?
Share a photo or video with KitchenAid on Instagram or Twitter of cupcakes you’ve baked using the hashtags #10000cupcakes #donate.
For every original photo or video, KitchenAid will donate $1 to support the fight against breast cancer, up to $10,000!
For official rules and more details, visit https://cookforthecure.kitchenaid.com/10000cupcakes/.
Strawberry Shortcake Cupcake Recipe
For step by step instructions with pictures click here.
For the cupcakes
- 3/4 cup of unsalted butter, room temp
- 1 1/4 cup of white sugar
- 3 eggs
- 1 cup of canned coconut milk
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
For the topping
- 1 cup whipping cream
- 1/2 cups powdered sugar
- 1 tablespoons strawberry preserves
- fresh strawberries to top
- Preheat your oven to 350 degrees F.
- In a KitchenAid® Professional 600 Series Stand Mixer, combine the butter and sugar and whip until pale yellow and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, making sure to scrape down the sides in between additions.
- Slowly add the coconut milk and vanilla extract and scrape down the sides once again.
- Lastly, add the flour, salt and baking powder and mix on low until the ingredients are just incorporated.
- Prepare your KitchenAid® Nonstick Muffin Pan with the cupcake liners. Scoop the batter into each cupcake liner until it’s about 2/3 full. Place the tin into the oven and bake for 20 minutes. Once baked, remove the KitchenAid® Nonstick Muffin Pan from the oven and let the cupcakes cool.
- In the bowl of a KitchenAid stand mixer, combine the cream, powdered sugar and strawberry preserves. Beat on high for 3-5 minutes or until stiff peaks form.
- Place a dollop of the whipped cream on top of each cupcake and top the cream with a fresh strawberry. Serve immediately.
Tailgate in style with the Big Green Egg Mini Max grill!
This compact grill, weighing only 90 lbs., is the perfect size for tailgating and comes with a sturdy, easy to grip carrier!
Its stainless steel cooking grid is large enough to cook 4 burgers at a time, measuring 13 inches in diameter, and has endless options for your party’s menu.
Speaking of menu, give these Smoked Brat Kabobs from Johnsonville a try.
Smoked Brat Kabobs
Prep Time: 5 minutes + (1 hour marinade time)
Cook Time: 20 minutes
- 1⁄2 cup soy sauce
- 1⁄4 cup frozen apple juice concentrate, thawed
- 3 tablespoons hot mustard
- 1 package (14 ounces) Johnsonville Smoked Brats
- 2 medium sweet red peppers, cut into 1 inch pieces
- 1 medium green pepper, cut into 1 inch pieces
- 1 medium yellow summer squash, cut into 1⁄2 inch pieces
- 1 medium onion, cut into wedges
- In a resealable plastic bag or bowl, combine soy sauce, apple juice concentrate and hot mustard for marinade. Add vegetables. Seal bag or cover container; refrigerate for one hour.
- Drain and reserve marinade.
- Set the EGG for direct cooking at 350°F/177°C.
- Thread sausage and vegetables alternatively on the Big Green Egg Flexible Skewers ($15.50/ set of 2). Brush with reserved marinade.
- Grill on EGG for 15 to 20 minutes or until sausage is hot and vegetables are crisp-tender, turning and basting frequently with reserved marinade.
- Serve immediately.
BBQ Pork Butt
(Pork butt, or ‘Boston butt’, comes from the thicker section of the shoulder where the fat running through the meat is more intense.)
Hosting a summer BBQ soon? Instead of the traditional burger or hot dog, why not impress your guests with something more!
While this recipe does take a good amount of time, we think you will agree that the taste is well worth the wait. The main factor behind the taste is the use of a smoker like Kamado Joe or Big Green Egg. Using a smoker allows the pork to become more tender and be infused with a unique flavor that even the most experienced grill master will enjoy.
If you do not have access to a smoker, you can still achieve great taste using a smoker box, like one from Broil King, on top of your traditional grill.
- Pork Butt / Shoulder 10 lbs.
- Salt .5 lbs.
- Sugar 1 lb.
- Water 2 gal.
- Kamado Joe’s Peach Seasoning
- Apple Woodchips
- Gather all ingredients
- 1 day before, brine* the pork in a salt and sugar water mixture. Allow the pork to brine overnight
- The next day, pat down the pork and season liberally with Kamado Joe’s peach seasoning
- Preheat smoker to 220 degrees Fahrenheit
- Once smoker reaches desired temperature, place soaked** wood chips in the smoker (this technique will work for any smoker)
- After the chips are placed in the smoker and the grill racks are brought up to temperature, place the pork inside the smoker and allow to cook for 7 hours at 220 degrees Fahrenheit
- Once the pork is finished, wrap the pork in aluminum foil and allow it to rest for 15-20 minutes
- Shred the pork and season with the BBQ sauce of your choice or enjoy the natural flavor that the meat developed over the 7 hour cooking period and try it without any sauce
*Brine is to soak in or saturate with salty water. Start a brine by combining salt and sugar into a container and whisking the water into it. Then, place in the product you are going to brine and top it off with water until it is fully submerged. This will leave you with a wonderfully moist product in the end.
**Soaking your woodchips is important because if you don’t, the wood chips will go up in flames and burn quickly. Because you are smoking something, you want a nice slow burn for the chips so they last several hours. To soak the woodchips add them to water, leave for about 5 minutes, and then strain any additional water out of them. Once they are soaked you can add them to your smoker right away.