Roasted Asparagus

I love asparagus, and in fact, I've only had it roasted. I do not understand the people who don't like it. There are so many different ways to change it up, but I'm posting a simple version that you can add things to if you want. My boyfriend has never been a big vegetable eater unless I mix it into something else, and he LOVES this asparagus. It only takes about 30 minutes from start to finish, and anybody can do it, I promise :D

Roasted Asparagus

In this particular recipe, beyond your normal salt and pepper, I'm using lemon to give this a twist. Ive added garlic powder, or chopped roasted garlic, chili flake, parmesan cheese, and balsamic vinegar to name a few. But this a fantastic starter recipe so you can imagine the possibilities.

Asparagus:

1 bunch of asparagus (about 1 lb)

1 lemon

2 tablespoons olive oil

Salt and pepper 

Preheat your oven to 425. To trim your asparagus, take one and snap it near the end, it will naturally snap where it is supposed to break. Trim the rest of the ends off using the first end as a guide. Place them on a baking tray and drizzle with olive oil. Add 2 teaspoons of the lemon zest, and 2 tablespoons lemon juice. Add salt and pepper to taste, I added about 3/4 tsp salt, and a generous crack of pepper. Roast in the oven for about 25 to 30 minutes. I do a taste test at the end to see if it needs a fresh squeeze of lemon or a sprinkle of salt because sometimes vegetables just soak that stuff up! Super delish

A side note for those healthy eaters *cough cough* mom *cough cough*, if you wanted to add cherry tomatoes to this dish and cook for the same amount of time, that could be all your side dishes in one. A grilled chicken breast with roasted asparagus and tomatoes is super delicious and healthy. Try it...you might like it  :)

Damn Good Turkey

As promised, I will teach you the ways of the turkey. This will be a long post, because this was a process of trial and error through the years before I figured out how I prefer to make a turkey. I made my first turkey at seventeen, when I made EVERYTHING that year and pretty much hosted Thanksgiving (with the help of my fabulous sous chef, my mom), and I was hooked. I'll never not cook at Thanksgiving again! I even cooked the meal when I went out of town to see my grandparents across the country, I can't stop. I'm putting a picture below to show you about what my turkey looked like, and below, I'm getting into "the ways" young padawan learner...

Okay, let's start with basics -
- How big? If you have a big party, about 1lb per person is a good number. I, however, cooked a twenty pounder for the two of us because it was fifty cents per pound, and you can't beat savings like that for leftovers. 
- To brine or not to brine? I guess the relevant question is, what is a brine? A brine is a solution of water, sugar, and salt that the meat soaks in to ensure moisture while cooking. You can also add flavorings such as spices or citrus. It absolutely helps if you have the time and I myself have done it several times. Check out my post about brining by clicking the link. 
- How long should I cook it per pound? YOU DONT!!!!! We have these great things called meat thermometers, and they can ensure you never overcook anything again. I cook my turkeys until about 160, and pull it out to rest for about 30 to 45 minutes. For my twenty pound turkey, it took about 4 hours and 15 minutes. Disregard those nosy aunts who swear it won't be done below six hours of cooking....sure, if you like dry ass turkey
- How do I get brown skin without burning it? I happen to love/hate Alton Brown, but I did adopt his theory to start in a hot oven and knock it down later. I start at 450 for thirty minutes, then knock it down to 325. What if your skin gets too brown? I make a little turkey tent out of aluminum foil and I cover the breast meat, I've never had legs overbrown. It traps steam in to keep the white meat moist, and leaves everything crispy

Thanksgiving Turkey:
20 lb turkey
1 cup chicken stock
2 lemons, halfed
1/2 bunch of both sage and parsley
1 onion, quartered
1 stick of butter
Salt and pepper

Let your stick of butter come to room temperature. Fill the cavity of the turkey with onions, lemons, and leftover herbs. Chop 2 tablespoons of both the sage and parsley, making 4 tablespoons total. Measure out 1 tablespoon salt, and 1/2 tablespoon pepper. Zest your lemon, and cut it in half. Add all your herbs, salt, pepper, lemon zest, and 1 tablespoon of the juice to your butter and mix it up. Pull the skin of your turkey breast away from the meat, being careful not to tear it. Take half your butter (reserve one tablespoon for your gravy though), and use your hands to put it in tablespoon dollops under the skin of the breast. Put the other half on top scattered evenly over the legs, and breast. Pour your stock in the bottom of the roasting pan, because this will help keep the meat moist and add to your drippings. Place your turkey in the pan and into your preheated 450 degree oven. After 30 minutes, drop it to 325 and check it about every 30 minutes. Baste it occassionally, but I don't do it too often because it can deter browning. When you check your temperature, put the thermometer in the deepest part of the thigh, just about in the middle where the leg joint is. At 160, you're ready to pull it and let it rest. You're on your own for carving it!!!

Brine

This is a very general recipe for a brine that would work well for pork and all poultry like chicken and turkey. I'm adding variations below or a Thanksgiving turkey since it is the season after all! Brining seals moisture in meat from the inside, so on top of a good sear on the stove, or browning in the oven, you're taking extra steps on the inside. Let me tell you, it works pretty darn good if you have the time, and it's relatively simple.

 Turkey Brine

The recipe that follows is enough for a 10 to 18 pound turkey. You can make this batch and split it up into freezable amounts for smaller birds or pork. 

Brine:

1 gallon chicken or vegetable stock (homemade with leftover bones would certainly be cheapest here)

1 cup salt

1/4 cup sugar

1 gallon iced water

Combine the broth, salt, and sugar and bring to a boil. Stir until all the sugar and the salt is dissolved. Take off the heat and let cool. Once cooled, combine with the gallon of iced water. If using all the brine, such as for a turkey, put it in a clean 5 gallon bucket and place your dried turkey, breast down, into the bucket while making sure the cavity is filled. Leave overnight. For smaller pieces of meat, brine about an hour per pound. You can leave it for up to two hours per pound, but this can result in salty meat, and can irreversibly change the texture if you're not careful. Take your meat out and pat dry, you're ready to go!

Extra additions that can be added when the mixture goes on the stove: Citrus (such as lemons or oranges), peppercorns, any herbs, bay leaves, and spices. For my Thanksgiving brine, I would add 2 lemons or oranges (halved), 1 tablespoon of peppercorns, half a bunch of fresh thyme and sage. Give it a go