So, at the recent N-33 Holiday Party, I’m stuffing my face with hors d’oeuvres and talking to Grainery neighbors Doug Dunlap and Chuck Maniscalco. What were we discussing? No, not sports, not politics, either. You guessed it: cooking. Specifically, how each of us cooked the Thanksgiving turkey. The three of us, you see, are hooked on eating and cooking. Doug leans toward no specific cuisine, but loves to barbeque. Chuck and I are greatly influenced by our Italian heritage. After reading my Italian-ish recipe for stuffing in a previous column, Doug got brave and sent his recipe to me, which includes his methods of marinating, stuffing, and cooking or barbequing the bird. Since so many people choose turkey for their holiday meal, I thought it appropriate to include Doug’s recipe for the entire process. If you try his recipe, let me know how it worked out. Don’t forget to send your favorite or special recipes along with your comments and questions to greengeezer9@comcast.net.
— Sammy
Turkey – Doug Dunlap style
I started many years ago reading various recipe books and trying those that sounded interesting, tasty, and maybe somewhat different! It probably goes back to my childhood, when I’d sat down for dinner and wondered about some of those strange food items on my plate. Mother thought color and variety were some of the necessities of life. As a young married couple, we had a rather large family (under today’s standards), so I helped my wife by doing some of the cooking, mostly on weekends and holidays, and by finding recipes from various magazines and cooking shows. Trying new recipes became a hobby as well, and a necessity as our family continued to grow.
I can’t remember not cooking the turkey at home for Thanksgiving and/or Christmas, trying all methods: breast down, then up – greased paper bag, slow cooked, rotisserie (if small enough); different dressing and marinades all in the hopes of ending up with a moist, tender but well-cooked bird. One day I found a recipe for turkey and dressing that I have been using for approximately 25 years. The only variation is whether I barbeque and cook it stuffed or not. I prefer to barbeque, and adding wood chips for a lightly-smoked flavor.
Dressing recipe
1 lb sausage patties
½ lb ground beef
2 c chopped onions
1 c chopped celery
3 minced garlic cloves
½ lb sliced mushrooms
1 c chopped green pepper
2 beaten eggs
1 stick butter
1 tsp. sage
2-3 dashes Tabasco
½ c dry white wine
8 oz. pkg. stuffing mix
1 c chicken stock (as needed)
½ tsp thyme
Salt & pepper to taste
Place ½ in. thick sausage patties in medium-hot skillet, cover with water, and cook till the water is mostly evaporated. Drain and break up meat. Add beef and sauté till browned. Set aside on paper towels. In same skillet, add butter, onion, garlic, celery, peppers, and mushrooms, cooking over medium heat till onions are translucent. Stir frequently. Reduce to simmer for several minutes, adding sage and thyme.
In large mixing bowl, combine stuffing (non-seasoned or seasoned of your choice), meats, and vegetables, mixing well. Slowly add eggs, wine, and enough stock to moisten. Salt and pepper to taste, and blend well.
Turkey recipe
Marinade – 1 c. extra virgin olive oil
1 ½ Tbsp Beau Monde
1 ½ Tbsp salt
2 Tbsp paprika
½ tsp pepper
2 Tbsp minced garlic
Blend all thoroughly. The marinade can be made the night before.
I like a turkey over 20 lbs, but whatever size, it’s not necessary to find one that has been injected with loads of tenderizing juices. Follow the manufacturer’s recommendations on preparations, ensuring the bird is thawed, rinsed, and patted dry. Carefully separate the skin from the breast meat starting at the neck-end first, and then move to the tail section (best not to have any jewelry on at this time). Rub about 2/3 or more of the marinade under the skin onto the breast from both ends. Do not rub the remainder of the marinade on the outside of the bird until you are ready to place it in the oven or BBQ. If you stuff the bird, do so lightly and warm the remaining dressing in the oven for ½ hour before combining with the dressing you remove from the bird.
My rule of thumb for barbequing is cooking time approximately 12 min / lb at 325*. I cook the turkey covered in a shallow pan with rack and water, placing a thermometer in the breast an hour before I expect it to be done. DO NOT OVERCOOK! Let the turkey stand covered for at least 20 minutes before carving.
— Doug Dunlap
