Southwestern Rubbed Turkey

Southwestern Rubbed Turkey

Southwestern Rubbed Turkey

 

This recipe is from Diabetic Connect, and it’s just in time for Thanksgiving.  Smoked paprika is the key to the turkey rub in this recipe.  It can be purchased in gourmet markets and online at www.tienda.com .  Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist.

Southwestern Rubbed Turkey Recipe

 

Southwestern Rubbed Turkey

2 Tbsp. smoked paprika

1 Tbsp. cumin seeds, toasted and ground

1 tsp. ground cinnamon

1 tsp. salt

1 tsp. freshly ground pepper

2 Tbsp. plus 2 cups water, divided

1    12 lb. turkey, giblets removed

               Total Time:  4 hours                                           12 servings, plus plenty of leftovers

Position rack in lower third of oven; preheat oven to 350 F.

Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste.  Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.

Place the turkey breast-side down on a roasting rack in a large roasting pan.  Add 2 cups water to the pan.  Roast for 1 ½ hours.

Remove the turkey from the oven and turn it over—either use silicon gloves or cover the bird with foil and use cloth oven mitts to turn it over.  Continue roasting, basting occasionally with pan juices, until an  instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 F, about 1 ½ to 2 hours more.  If the bird is browning too deeply, tent with foil while it continues to bake.  If the pan runs out of juices, add about ½ cup water, scrape up any browned bits, and use this liquid for basting.  Let rest at room temperature for 30 minutes before carving.

 

(Recipe for Southwestern Rubbed Turkey came from Diabetic Connect, 2013)

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Loaded Mashed Potatoes

Loaded Mashed Potatoes

Loaded Mashed Potatoes

 

Every year my Mom made with cream cheese mashed potatoes for Thanksgiving, and I’ve tailored the recipe to my family and have carried on the tradition.  I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space.

        Ann Nolte                                                                           Tampa, Florida

 

Loaded Mashed Potatoes Recipe

Loaded Mashed Potatoes

 

3 Lbs. potatoes (about 9 medium), peeled and cubed

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 cup (8 oz.) sour cream

  ½ cup butter, cubed

¼ cup 2% milk

1 ½ cups (6 oz.) shredded cheddar cheese

1 ½ cups (6 oz.) shredded pepper jack cheese

½ lb. bacon strips, cooked and crumbled

4 green onions, chopped

½ tsp. onion powder

½ tsp. garlic powder

Place potatoes in a Dutch oven and cover with water.  Bring to a boil.  Reduced heat; cover and cook for 10-15 minutes or until tender.  Drain.  Mash potatoes with cream cheese, sour cream, butter and milk.  Stir in the cheese, bacon, onions and seasonings.  Transfer to a large bowl; cover and refrigerate overnight.

Transfer to a greased 3 or 4 quart slow cooker.  Cover and cook on low for 3 to 3 ½ hours.     10 servings

 

(Recipe for Loaded Mashed Potatoes came from Taste of Home, 2013)

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