Midday Fix and Lunchbreak: Tips and Recipes from Christopher Clem of Butterball Turkey Talk Line

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Butterball Turkey Hotline




Honey and Spice Glazed Turkey

2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp ground red pepper
2 Tbs honey
1 tsp water
1 (14 – 16-lb.) whole turkey, thawed if frozen
2 Tbs vegetable oil

Preheat oven to 325F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside. Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in roasting pan about 3 inches deep. Brush turkey with oil. Roast turkey 3 to 3½ hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast. Uncover turkey breast and brush turkey with honey-spice mixture during the last 45 minutes of baking. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180°F. Let turkey stand 15 minutes before carving.

Bundt cakes

1 package (about 15 oz.) spice cake mix
1 can (15 oz.) solid-pack pumpkin
3 eggs
2/3 cup water
3/4 cup vegetable oil
4 cups plus 2 Tbs apple cider, divided
16 whole cloves
1/2 tsp ground cinnamon
1 1/2 tsp cornstarch

Preheat oven to 350F. Grease and flour 10 mini (1-cup) Bundt pan cups. Combine cake mix, pumpkin, eggs, water and oil in large bowl; beat until well blended. Spoon batter evenly into prepared Bundt pan cups (about ½ cup batter per cup). Bake 30 minutes or until toothpick inserted near centers come out clean. Cool in pans 15 minutes; invert onto wire racks to cool completely. Meanwhile, combine 4 cups cider, cloves and cinnamon in nonstick skillet; bring to a boil over high heat. Boil 7 minutes or until liquid has reduced to 1 cup. Whisk cornstarch into remaining 2 tbsp. apple cider in small bowl until smooth. Add to cider mixture; cook and stir until slightly thickened. Remove from heat; cool completely. Remove and discard cloves. Spoon glaze over cakes.

Toasted Pecan, Cider, and Cornbread Dressing

non-stick cooking spray
3 Tbs vegetable oil
2 cups chopped celery
1 cup chopped onion
2 cups chopped pecans, toasted
2 tsp ground sage
1/4 tsp salt
1/8 tsp ground black pepper
1 bag (16 oz.) cornbread stuffing crumbs
2 1/2 cups apple cider or apple juice
6 Tbs butter, melted

Preheat oven to 375F. Spray 13×9-inch baking dish with cooking spray. Set aside. Heat oil in large skillet on medium-high heat. Add celery and onion. Cook and stir 7 minutes, or until vegetables are tender. Remove from heat. Stir in pecans, sage, salt and pepper. Place stuffing crumbs in large bowl. Add vegetable mixture; mix lightly. Stir in apple cider and butter until well blended. Spoon into prepared baking dish. Bake 45 minutes, or until hot.


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