Midday Fix and Lunchbreak: Cooking and talking turkey with Beth Somers from the Butterball Turkey Talk Line

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Beth Somers

Talkline - (800) 288-8372
Textline - 844-877-3456

Spice Rubbed Turkey with Garlic-Pear Puree

2 Tbs. dry mustard
2 tsp. ground sage
1 tsp. garlic powder
1 tsp. dried marjoram leaves
1 tsp. dried thyme leaves
1 tsp. paprika
1 1/4 tsp. salt
1 1/8 tsp. pepper
1/2 tsp. ground nutmeg
1 (12 lb.) Butterball® Frozen Whole Turkey, thawed if frozen
6 Tbs. olive oil, divided
6 ripe Bosc pears, peeled, cut in 1/2-inch pieces
4 cloves garlic, minced
1 cup dry white wine
3 Tbs. brown sugar
1 Tbs.  lemon juice
1 1/2 Tbs. chopped fresh rosemary

Preheat oven to 325F. Combine mustard, sage, garlic powder, marjoram, thyme, paprika, 1 tsp. of the salt, 1 tsp. of the pepper and nutmeg; set aside. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for other use or discard. Drain juices from turkey. Pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Brush turkey with 2 Tbs. of the olive oil; sprinkle with seasoning mixture. Bake 3-1/2 hours, or until meat thermometer reaches 180F when inserted in deepest part of thigh. Cover breast and top of drumsticks with aluminum foil after 2 hours to prevent overcooking of breast. Let stand 15 minutes before carving. Meanwhile, combine pears, garlic, wine* and brown sugar in medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Cook 25 minutes, or until pears are very tender and most of wine* has evaporated. Place pear mixture into food processor container fitted with steel blade; process until smooth. With machine running, slowly add remaining 1/4 cup olive oil through feed tube to make a smooth and creamy puree. Pour into medium bowl. Stir in lemon juice, remaining 1.4 tsp. salt and remaining 1/8 tsp. pepper. Serve at room temperature or refrigerate until ready to serve. Carve turkey. Serve with Garlic-Pear Puree.

Oven Roasted Asparagus

2 lb. fresh asparagus
as needed olive oil
as needed Kosher salt
as needed freshly ground black pepper
as needed lemon butter

Preheat the oven to 400F. Break off the tough ends of the asparagus then peel about 3 inches of the bottom portion of the stem. Place the asparagus on a baking sheet, drizzle with olive oil then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 12 to 15 minutes, until tender but still crisp. Place on a serving platter and top with the Meyer Lemon Butter.

Lemon Butter

8 oz. butter
1/4 cup fresh lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. Cholula or Tabasco hot sauce

With a mixer beat the butter until light and fluffy. Slowly beat in the Meyer lemon juice, Worcestershire sauce and hot sauce.  Whip at high speed to incorporate the ingredients. Place into a storage container with a lid. Refrigerate until 30 minutes prior to use. Dollop the soft butter (about half the amount) on top of the hot roasted asparagus. Serve

Chocolate Pumpkin Cake

2 cups unbleached all-purpose flour
2/3 cup unsweetened cocoa
1 cup quick-cooking oats
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 Tbs. ground cinnamon
1/2 tsp. ground cloves
1 1/2 cups butter
2 cups granulated sugar
4 large eggs
1 can (15 oz.) pumpkin
1 can (8 oz.) crushed pineapple in juice, undrained
1 tsp. almond extract
1 cup firmly packed brown sugar
1/2 cup whole milk, or half and half
1 1/2 cups coconut
1 1/2 cups coarsely chopped pecans

Preheat oven to 350F. Grease and lightly flour a 13×9-inch baking pan. Combine flour, cocoa, oats, baking powder, soda, salt, cinnamon and cloves. Set aside. Using an electric mixer, beat 1 cup of the butter and granulated sugar on medium-high speed until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in pumpkin, pineapple and almond extract. (The mixture will look curdled at this point.) Gradually stir in the flour mixture to make a smooth thick batter. Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted comes out clean. Preheat the broiler. Melt the remaining 1/2 cup butter in a medium saucepan on low heat. Stir in brown sugar and milk until smooth. Stir in the coconut and pecans. Remove from heat. Spread the frosting evenly over the warm cake. Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes. Place cake on wire rack and cool to room temperature before cutting into squares.


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