Roasted Turkey in a bag

Every year I try to remember what I did last time.  I decided it is time to record it.

 Roasted Turkey in a bag

1 Whole turkey 12-24 pounds, thawed

1 large oven safe roasting bag

1/2 to 2/3 c. butter, softened 

1 t. salt

1 t. pepper

2 T. dried herbs (sage, rosemary, thyme, parsley)

4 cloves garlic, minced

small sprig of rosemary (opt)

1 onion, roughly chopped

3 stalks celery

2 carrots, roughly chopped

1 T. flour

Preheat oven to 350.  Place oven rack one level below the center.

Mix together the softened butter with salt and pepper, garlic, and herbs.  

Remove the neck and giblets and tuck the wings under or tie them back.  

Rub the entire turkey generously with the butter mixture, even rub some under the skin of the turkey.  .  Place the rosemary, celery, carrots and onion in the cavity of the turkey.

Put flour in the roasting bag and then place the turkey inside the bag.  Seal the bag and cut several slits on top the bag to allow steam to escape.  Place the bagged turkey in a large roasting pan.  Roast according to weight.

12 - 15 pounds = 2 to 2.5 hours

15 - 20 pounds = 2.5 to 3 hours

20 - 24 pounds = 3 to 3.5 hours

Check for doneness by ensuring that the internal temperature in the thickest part of the thigh is 165 degrees.  I use a digital oven thermometer.  Reduce heat if the temperture is rising fast.  Low and slow roasted turkey is best.  

Let the turkey rest for 20 minutes before carving.  Carefully remove the bag and carve the turkey.  

Last year we raised our own turkey.  It dressed out over 40 pounds!!  It was huge and delicious.  We roasted it all night.  Here are a few photos of it.  Notice it in the freezer, it took the whole shelf, on the shelf below it is a store purchased turkey.  

Creamed Corn

 Last week The Elder Quorum made dinner for all the empty nesters.  Andrea Thayn shared this recipe from their menu. It was delicious!

Creamed Corn

5 c. corn (canned/drained, frozen/thaw and drain, Costco has a frozen white corn)

1 c. heavy cream

1 t. salt

2 T. sugar

1/4 t. pepper

2 T. butter

1/2 c. milk

2 T. flour

1/4 c. parmesan cheese

Cayenne or chili powder to taste, maybe a little garlic (opt)

Heat together in saucepan: corn, cream, salt, sugar, pepper & butter.

On the side mix together the milk & flour.

Once corn mixture is heated thru slowly stir in the milk mixture.  Stir until thick and creamy, about 10 minutes.

Remove from heat and add cheese.  Add additional seasonings as desired.  This will thicken as it cools.  

Keep warm in a slow cooker or 200 degree oven for up to 1 hour..  

Enjoy!!  

Sheet Pan Quesadilla

Sheet Pan Quesadilla

3 c. shredded rotisserie chicken 

3 c. shredded cheese  (Monterey jack) 

14 burrito flour tortillas

1 stick melted butter

1 can black beans, drained & rinsed

1 can corn 

1 can rotel tomatoes and chilies

1 c. chopped green onion

1/2 c. diced red onion

1 c. sour cream

2 T. taco seasoning

Toppings:  sour cream, avocados, salsa, limes, cheese and cilantro

In a large mixing bowl, mix together the chicken, cheese, beans, corn, rotel, green onion, red onion, sour cream and taco seasoning. Set aside.

Brush sheet cake pan with melted butter, layer 10 tortillas on pan overlapping the sides with 2 in the center.  Spread the filling mixture covering the tortillas.  Top with 2 tortillas in the center and fold in the overlapping tortillas.  Brush with melted butter.  Put another sheet pan on top and place in oven at 450 for 30-35 minutes.  

Cut with a pizza cutter.  Serve with desired toppings. 

Scotcheroos

Scotcheroos
6 c. Corn Chex cereal
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
2 c. semi-sweet chocolate chips
2 c. butterscotch chips
1/3 c. peanut butter
2 t. vanilla

 Spray non-stick spray in a 9x13 baking pan OR 2 muffin pans OR line a baking sheet with parchment paper.

In a large saucepan, combine the corn syrup and sugar over medium heat. When the mixture just starts to boil, IMMEDIATELY remove from heat and stir in 1 cup of peanut butter. Pour cereal into mixture and fold together gently. 

Pour mixture into your prepared pan(s), or use a large cookie scoop to drop cereal onto parchment paper, and use buttered hands to press together and form them.  

Using a microwave safe dish melt together chocolate chips and butterscotch chips, at 50% power in 1 minute intervals, stirring in between to prevent the chocolate from burning (it will take about 3 minutes for the chips to melt completely).  Stir in 1/3 cup of peanut butter and vanilla.

Pour or drizzle chocolate mixture over cereal.  Cool until set up.

Makes 18 to 20 servings