recipe courtesy of Martha Stewart
Ingredients
1/2 cup butter, room temperature
3 packages fresh poultry blend herbs
Coarse salt and ground pepper
12 pound turkey, thawed out if frozen
Herb Butter Directions
In a small bowl, mix together butter with 1 package fresh poultry herbs, chopped; season generously with salt and pepper.
Herb butter can be made ahead of time and refrigerated. Bring to room temperature before using.
Prepare Turkey
1. Preheat oven to 350 degrees with rack in the lowest position.
2. Rinse turkey and pat dry.
3. Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin.
4. Rub herb butter under the skin.
5. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones).
6. Place 2 packages of the fresh poultry blend herbs inside the large cavity. Make sure neck flap is secured, fasten with skewers or trussing needles if necessary.
7. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
Roasting Directions
1. Fill roasting pan with about 8 cups water.
2. Place turkey onto roasting rack and rub with remaining butter.
3. Season generously with salt and pepper.
4. Tent turkey loosely with foil. Roast for 1 hour, then baste every 20 minutes with pan liquids, until an instant read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers at 125 degrees, about 3 hours.
5. Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, about 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry.
6. Transfer turkey to a serving platter; cover loosely with foil,
and let it rest at least 30 minutes before carving.
Almost Sugar Free Apple Pie
pie crust recipe courtesy of Simply Recipes
Ingredients
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 - 8 tablespoons ice water
2 21oz cans No Sugar Added Apple Pie Filling
Directions
1. Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
2. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
3. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
4. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
5. Add filling to the pie.
6. Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
To make my pie a little more interesting I cut out small scalloped circles with a cookie cutter after rolling out the second disk of dough. Next, I placed the disks in a circular pattern around the top of the pie, brushed the top with an egg wash and sprinkled with white sanding sugar for a glittery effect.
7. Bake at 400 degrees for about 35 minutes, the top is a golden brown color.
Makes 1 10 inch pie crust with a top
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