By Bonner Joy
I learned long ago from my friend of 50-plus years, chef Augie Mrozowski — now retired from a very successful restaurant career in Springfield, Illinois, how to cook a turkey like the pros — moist, tender, delicious and easy.
We cook the bird upside down at 400 degrees Fahrenheit and only turn it over at the end for about 10-15 minutes to brown the top. (And no stuffing.)
Before the turkey goes in, the pan is lined with scraps from the prep work — potato peels, onion skins and celery tops — and the bird is dusted liberally (inside and out) with salt and both white pepper and fresh-ground black pepper. The turkey juice simmers with the veggies, which later is strained and poured off for a delicious gravy.
But don’t overcook the bird. Use a meat thermometer if you must and you’ll enjoy some very moist, delicious turkey. A big 25-pound turkey should only have to cook about two and a half hours.
It’s just a turkey, after all, not jerky.
Granny’s Turkey Dressing
Granny’s Turkey Dressing will make the meal special. This “stuffing” recipe came from my stepfather’s family. I have to wonder why we don’t have it more than once a year — it’s simple and yummy.
Here’s how I do it now. In a disposable, foil roaster pan, mix a bag of seasoned, cubed stuffing mix with a bag of crunchy cornbread stuffing mix. You can use dried bread, but you’ll need to compensate by adding poultry herb mix. Stir in one large
chopped onion and a large head of celery chopped.
(Do not saute the veggies.) Brown 1 pound each hamburger and breakfast sausage and mix into the roasting pan. Sprinkle with poultry seasoning (premixed spice).
While you’re doing all this, you should have been boiling the turkey giblets. Pour the giblet water plus some au jus from the turkey over the dressing and stir, but just to moisten — not too wet. Add some finely chopped giblets, if you like. (And save some giblets for your gravy.)
This stuffing/dressing goes in the oven when the turkey comes out, as it only takes a short time to cook — mostly to brown. I usually brown it, stir it and brown again a few times.
And since the turkey is out and being carved, quickly de-bone and chop up the crispy wing meat and browned skin and stir into the dressing while it’s cooking in the oven. You might also have to remoisten the mix with turkey broth — either from your au jus or from the store-bought broth.
Smooth gravy every time
Next step, the turkey should be out of the oven, resting before you start slicing. And the roasting pan can go right on the stovetop at a medium temperature, add a cup of water or two and stir, stir, stir. Drain the au jus from the vegetable scraps and you’re ready to finish — no lumps, guaranteed. Mix three to four tablespoons of soft butter (soft, not fully melted) with the same amount of flour and stir until thick and smooth and spoon into the simmering au jus. Stir the au jus until thickened (add more flour-butter mix — it’s called roux) if needed.
Florida cranberry relish
The relish is my recipe. It’s all done in the blender or food processor. (I definitely do things the easy way whenever possible.) Dump in a bag of cranberries, add sections from one peeled Florida orange, a quart of fresh strawberries (if frozen, be sure to get the whole ones with no added sugar or water). Then chop, chop, chop. Pour in about 10 packets of sweetener — your choice — to taste. Of course, you can use sugar, but I never do and even the chef doesn’t notice.
Another thing I never do is measure. Blend, chop, whir it all up and then mix in chunky chopped pecans and crispy, tiny bits of chopped celery. Finish with some orange zest. More strawberries? More better.
My son Damon — also a chef — loved this recipe so much that he adapted it for restaurants and shared it readily.
It makes a lot of relish but it freezes well and you can use it with a yummy pork roast. (And if you’re invited to dinner, definitely offer to bring the relish.)
Appetizers?
I used to look for smoked mullet in Cortez before Thanksgiving to make my own spicy mullet spread, but nowadays I let my friend James “Wyre” Lee at the Cortez Seafood Market handle the fish spread.
Whether mullet, grouper or salmon, his smoked fish spreads are awesome. I usually add a little Louisiana hot sauce or Tiger Sauce (tangy and spicy and available at grocers) and serve with some good crackers. Right now my favorite is any cracker that comes with “everything” seasoning and seeds.
Next course, stone crab claws with key lime butter.
Then you might find it necessary to take a break from the kitchen and watch a parade, a game or the Westminster dog show!
More tips, dessert
Our family dinner focuses on the favorites now after years of too much food. We include mashed potatoes, asparagus and rolls, but who needs anything more?
Well, you need desserts, of course.
I used to experiment with old, familiar dessert recipes with Augie’s wife, the baker in the family, adding liqueurs to pies and cakes. You can create a delicious chocolate pecan pie — just add chocolate chunks to the mix, which then melt and settle deliciously to the bottom when it’s baked. Or add chocolate liqueur or bourbon — or both — to a regular pecan pie recipe for a warm, yummy feeling in the tummy. Kahlua works well in pumpkin or banana bread as a substitute for corn syrup. My family especially liked to nibble on those breads before dinner, while waiting for the turkey.
I gave up cooking pumpkin pie when I discovered the desserts at Harry’s Continental Kitchens — in the deli, you can buy the whole pumpkin pie or a slice to go. Harry’s secret ingredient is Drambuie. (Sorry, Harry, but even with the ingredients, no one can make it like you do.) And if you like your pie the old-fashioned way, try mixing some fun (liqueurs) into the whipped topping — made from scratch, of course.
I even have a few tips for whipping cream. Buy heavy cream or the small carton labeled whipping cream. Chill the bowl and the utensils, whip the cream before adding vanilla bean or extract, and add powdered sugar to taste as you whip — blender or old style. Then experiment with flavors.
I hope your holiday is a wonderful one.
I wish y’all a great holiday with family and friends, and please, visit the beach while the bird is cooking, and be thankful for the bounty AMI provides.
And, remember not to overcook your bird.
Thanks, Bonner! I enjoy reading your Thanksgiving feast feature every year. Happy Thanksgiving!