Category: Oven

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Butterlicious Butterball Turkey

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Butterlicious Butterball Turkey


When it comes to Thanksgiving or any special gathering, nothing beats a perfectly roasted turkey. Our Butterlicious Butterball Turkey is all about simplicity and rich, buttery flavor. This recipe takes a classic Butterball turkey and elevates it with an herb-infused butter featuring fresh thyme and rosemary, carefully placed under and on top of the skin to ensure every bite is moist and flavorful. Seasoned generously with salt and pepper, the turkey roasts to a golden-brown perfection.

And it doesn’t stop there—using the neck and giblets, you’ll create a velvety gravy made from the fond in the roasting pan and a simple flour-and-butter roux. This is the turkey dinner your family will be talking about long after the plates are cleared!

Ingredients

  • 13 lb whole turkey
  • 8 sprigs thyme picked from the stem
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 tsp kosher salt
  • 1 tsp black pepper

Gravy Ingredients

  • 4 tbsp butter
  • 4 tbsp all purpose flour

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Directions

Finely chop fresh thyme and rosemary. In a small bowl, mix 1 stick of softened butter with the minced herbs until well combined. Set aside.


Preheat your oven to 425°F. Pat the turkey dry with paper towels, both inside and out. Gently separate the skin from the breast meat using your thumbs and fingers. For hard-to-reach spots, use a small spatula or spoon to carefully lift the skin, being careful not to tear it.


Using a spoon, scoop small amounts of the herb butter mixture and place it under the skin of the breast. Push the butter from the breast down towards the thigh, ensuring the butter reaches the leg and thigh crevices. Use your fingers to smooth the butter across the breast and thigh areas under the skin, spreading it evenly.


Pat the turkey skin dry once again to ensure crispness. Rub the remaining herb butter mixture all over the outside of the turkey. If the butter won’t stick, melt it in the microwave for 20 seconds and brush the melted butter over the skin.


Generously season the turkey all over with salt and pepper, both inside the cavity and on the skin.


Place the prepared turkey in a roasting pan on a rack. Begin by roasting the turkey at 425°F for 20 minutes to develop a nice golden-brown color on the skin. After 20 minutes, you have two options for continuing the cooking process. For Method A, reduce the oven temperature to 350°F and continue roasting the turkey until the breast reaches an internal temperature of 165°F. For Method B, reduce the temperature to 350°F for 1 hour. After that hour, reduce the oven temperature again to 325°F for the remainder of the cook. This more gradual approach will allow for even heat distribution, finishing the turkey more gently without burning or drying it out.


If you follow Method A (425°F for 20 minutes, then 350°F until the breast reaches 165°F), the cook time will be approximately 13 to 15 minutes per pound. For a 13-pound turkey, the total cooking time would be around 3 to 3.25 hours.
If you follow Method B (425°F for 20 minutes, 350°F for 1 hour, then 325°F until the breast reaches 165°F), the cook time will be approximately 15 to 17 minutes per pound. For a 13-pound turkey, the total cooking time would be around 3.5 to 3.75 hours.


While the turkey is roasting, submerge the giblets and neck with 4 – 5 cups of water in a sauce pan. Boil the water on high then reduce the temperature to medium or medium low to simmer the water for 2 hours. Remove the neck and giblets and let them cool, then chop some of the giblet and neck meat for the gravy. Strain the remaining liquid and set aside.


Remove the turkey from the oven when the internal temperature of the breast reaches 165°F and the thighs reach 175°F. Let it rest on a cutting board for 20-30 minutes before carving. This allows the juices to redistribute, resulting in a juicier bird.


While the turkey is resting, keep the roasting pan warm over the stovetop burners on medium. Add the liquid from the boiled neck and giblets to the roasting pan. Use a wooden spoon to scrape up any fond on the bottom of the roasting pan.


In an 8 inch skillet on medium heat add 4 tablespoons of butter. While stirring the butter, add 1 tablespoon of all purpose flour then stir to mix it together. Continue to add the 3 remaining tablespoons of flour one at a time. Stir for roughly 10 minutes until a beige roux is formed. Stir in half of the liquid from the roasting pan into the butter flour mixture and stir everything together. Add the remaining liquid then add the neck and giblet meat some fresh thyme to the gravy. Lower the burner to low to keep the gravy warm and serve with the turkey and sides.

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Dutch Oven Guinness Corned Beef

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Dutch Oven Guinness Corned Beef

Prepare to tantalize your taste buds with a hearty and flavorful feast that’s sure to become a new St. Patrick’s Day tradition in your home – Dutch Oven Guinness Corned Beef and Cabbage. This recipe is a celebration of Irish heritage and culinary excellence, bringing together tender corned beef, vibrant cabbage, and earthy root vegetables in a rich and aromatic braising liquid made with the iconic Guinness stout.

As the aroma of this savory masterpiece fills your kitchen, you’ll be transported to the rolling hills of Ireland, where the Guinness flows and the flavors of tradition abound. Picture succulent corned beef, delicately spiced and bathed in a braising liquid that’s equal parts robust and comforting, thanks to the marriage of Guinness stout, beef broth, and Worcestershire sauce. This dish is a symphony of textures and flavors, with carrots, cabbage, onions, and red potatoes joining the corned beef in the Dutch oven, creating a medley of colors and tastes that will delight your senses and warm your soul.

So, whether you’re celebrating St. Patrick’s Day or simply seeking a comforting meal to share with loved ones, our Dutch Oven Guinness Corned Beef and Cabbage is the perfect choice. It’s a dish that’s steeped in tradition, yet elevated to new heights with the rich, bold flavors of Guinness stout.

Ingredients

  • 3 – 4 lbs corned beef
  • 1 tsp olive oil
  • 14.5 oz beef broth
  • 1/2 bottle Guinness stout
  • 1 tbs Worcestershire
  • 2.5 lbs red potatoes
  • 12 oz carrots
  • 1 head cabbage
  • 1 yellow onion

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Directions

Remove the corned beef from the packaging and wash off any pink slime. Dry the beef down with paper towels on all sides to remove excess moisture.


Peel and slice the carrots into 1 inch chunks. Peel the yellow onion and cut it in half, then rainbow cut 8 slices from each half. Cut the red potatoes in half then cut each half into three chunks.


Preheat the oven to 350 F and heat the dutch oven on medium high heat with 1 teaspoon of olive oil. Once the Dutch oven is heated, add the corned beef and brown on all sides for 4 – 5 minutes each side. Set the corned beef aside and slowly add the beef broth. Use a wooden spoon to scrape up any fond or browned bits from the bottom of the Dutch oven.


Add the beer and Worcestershire to the Dutch oven. Place the corned beef into the center of the Dutch oven then surround it with carrots and onion. Next, place the potatoes around the wall of the Dutch oven trying not to cover the corned beef. Sprinkle some of the seasoning packet on the potatoes and corned beef, then place the lid on the Dutch oven and bake it in the oven for 1 hour.


Cut the cabbage into 4 quarters and remove the core stem. Remove the Dutch oven and add the cabbage on top of the potatoes. Sprinkle in more of the spice packet, then cover with the lid and put it in the oven for 1 more hour.


Next remove the Dutch oven and using tongs, flip the corned beef and the cabbage. Put the lid back on and cook for 30 minutes.


Next remove the Dutch oven and also remove the corned beef and set it on a cutting board to rest. Place the Dutch oven on a medium heat burner with the lid partially open for 15 minutes. This will reduce the liquid and make it more flavorful.


If you want to thicken up the liquid, push aside the veggies from the wall of the Dutch oven and add ¼ teaspoon of cornstarch. Then use an immersion blender for a half minute to create a thicker consistency.


After 5 minutes of resting, slice the corned beef against the grain. Place the sliced corned beef on top of the veggies in the Dutch oven and serve.

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London Broil

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London Broil

This is a dish that transforms a humble cut of beef into a symphony of bold flavors and succulent tenderness. This recipe isn’t just about cooking; it’s a celebration of the artistry of marination, where a vibrant blend of ingredients elevates the London Broil to new heights.

Imagine a marinade that’s a tapestry of flavors, a dance of the savory and the aromatic. olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar create the foundation, infusing the meat with a melody of richness and depth. Garlic cloves bring their pungent aroma, while Italian seasoning, Dijon mustard, and a hint of cayenne pepper add layers of complexity that will tantalize your taste buds.

But it doesn’t stop there. Picture the London Broil bathed in this flavorful elixir, soaking up the goodness of the marinade, ready to be transformed in the oven. The marriage of black pepper, salt, and onion powder adds the perfect balance, ensuring each bite is a harmonious blend of savory, salty, and aromatic.

So, whether you’re hosting a gathering or seeking to turn a weeknight dinner into a special occasion, our marinated London broil is the answer. It’s more than a recipe; it’s a culinary adventure that transforms a simple cut of meat into a masterpiece of flavor.

Ingredients

  • 1 ½ – 2 pounds London broil top round
  • ¼ cup olive oil
  • ⅓ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 minced garlic cloves
  • 1 tablespoon dry Italian seasoning
  • 1 teaspoon dijon mustard
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper

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Directions

In a small bowl, combine the marinade ingredients and whisk it together. If you have an immersion blender, use this instead of a whisk to better combine the marinade ingredients together.


Next use a fork or jaccard meat tenderizer to perforate the top round meat. This will help to tenderize the meat and allow for the marinade to penetrate into the meat.


Next, place the top round into a large zip seal bag or container then pour the marinade over the meat. Place the bag or container in the refrigerator and marinate it overnight.


On the next day remove the top round from the refrigerator and place it on the counter top for 30 minutes to bring it to near room temperature. Preheat the broiler to high heat or 500F and place the roast into a roasting pan or a 12 inch cast iron skillet. Broil it for 5 minutes then flip it over. If you have a thermometer, place it in and broil for another 3 – 5 minutes or until the thermometer registers 135 F.

Remove the pan and allow the beef to cool for 5 minutes. Slice the meat against the grain and enjoy.

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Loaded Twice Baked Potatoes

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Loaded Twice Baked Potatoes

This indulgent dish is a celebration of comfort, blending the creamy richness of baked potatoes with the savory delights of crispy bacon, green onions, and a decadent medley of cheeses and seasonings.

Start with four russet potatoes, baking them to perfection until the skin crisps and the interior becomes pillowy and tender. But the magic doesn’t stop there. These spuds undergo a transformation that elevates them from ordinary to extraordinary, as we embark on the twice-baked journey.

Picture this: fluffy potato insides whipped to perfection with butter, half n half, and sour cream. This velvety mash becomes the canvas for an array of enticing ingredients, including crispy bacon strips that add a smoky crunch, and green onions that bring a burst of freshness and color.

But the real secret lies in the seasoning. Enter a tantalizing blend of kosher salt, black pepper, rosemary, garlic powder, and smoked paprika, infusing the potatoes with layers of flavor that dance on the palate.

As the final touch, a generous shower of shredded cheddar cheese blankets these savory creations, creating a golden crown that turns the humble spud into a loaded masterpiece.

Whether served as a decadent side dish or the star of your meal, these Loaded Twice Baked Potatoes promise a symphony of textures and flavors. The richness of the mashed potatoes, the smokiness of bacon, the freshness of green onions, and the savory allure of cheese come together to create a dish that’s as comforting as it is indulgent.

Ingredients

  • 4 russet potatoes
  • 8 strips thick bacon
  • 5 green onions
  • 4 tsp butter
  • ½ cup half n half
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp rosemary
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika

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Directions

Preheat the oven at 425 degrees. Wash the potatoes then dry them off with a paper towel. Poke several holes in each potato with a fork. Rub each potato down with vegetable or olive oil, then heavily season them with kosher salt. Roll the potatoes around in the excess salt. Don’t worry about having too much salt as much of this salt will fall off during the upcoming steps.


Place the potatoes on a cooling rack that is on a cookie sheet with aluminum foil. Bake for 50 to 65 minutes until they reach 205 F internally. Remove the potatoes from the oven and carefully slice a strip lengthwise down the top of each potato. Give each potato a squeeze from the ends of the slice strip to push them slightly open. Allow them to cool to touch before their next step.


While the potatoes bake, dice the green onions and divide them in two piles. Finley chop one of the piles and set that aside to use in the potato mixture. Set the other larger diced pile aside to use as a topping.


Next, stack the bacon slices and then cut them into small bits. Cook the bacon bits in a frying pan on medium heat until they start turning brown and the grease starts foaming. Use a slotted spoon to carefully remove the bacon bits and place them on paper towels to absorb the grease. After the bacon cools, finely chop half of the bits and set them aside to use in the potato mixture. Set the rest aside to use as a topping.


When the potatoes are cool to touch, use a spoon to remove the potato flesh and leave a small amount on the inside skin surface. Add the potato flesh to a large mixing bowl, then use a potato masher to break down the potato flesh into a smoother consistency. Add the room temperature half and half, the softened butter, room temperature sour cream, salt, pepper, rosemary, 3/4 of the cheddar cheese, finely chopped green onion and bacon. Mix everything together then stuff the potatoes with this filling. Top the potatoes with the remaining cheese. At this point you can place the potatoes in the refrigerator and hold them there for up to 1 day until you are ready to give them the final bake.


Place the potatoes back on the cookie sheet and bake at 350 F for 15 minutes. Top with the remaining bacon and green onions.

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