It’s time to start preparing for what will be served on Thanksgiving, and the answer to an overly cooked, dry turkey is here! Now you can make a perfectly cooked, moist and delicious Thanksgiving Turkey using the Ronco Rotisserie Oven. The constant rotating of the rotisserie means that your turkey is continually basting as it cooks, while the high intensity heat means that you get the delicious, crispy skin you’re looking for on Thanksgiving Day! At “Mom’s” house, we prefer the D’Artagnan Organic Free Range Turkey for our Thanksgiving feast!

The Ronco Rotisserie Turkey

Brine Ingredients

1 teaspoon of Kosher salt per pound (make sure you use Kosher salt, sea salt and table salt will make your bird too salty)
1-2 tablespoons of cracked black pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary

Instructions

1. Mix together brine.
2. Remove neck and giblets from defrosted turkey
3. Using a paper towel, completely dry the inside and outside of your turkey.
4. Generously rub brine all over the outside and cavity of your turkey
5. Allow turkey to brine in the refrigerator, uncovered, in a large pan for at least 12 hours and up to 2 days.
6. When ready to cook, pat down skin with a paper towel to remove excess moisture, but not the salt brine
7. Place on to Rotisserie spit and cook for 12 minutes per pound. If using a meat thermometer, allow turkey to reach 165 degrees F.

Allow your turkey to rest for 15 minutes before carving.

Tips from the Experts at Ronco:

For this recipe, which we’ve coined The Ronco Rotisserie Turkey, we used simple dry brine and cooked it in our 5500 Rotisserie (though you can use any of our rotisseries) for about 2 ½ hours. The result was a deliciously seasoned, moist, yet crispy Thanksgiving masterpiece. Dry brining works by opening the pores of the meat, allowing the natural juices to make the meat more moist, while crisping up the skin. I personally prefer a dry brine to wet because of the results and simplicity. A dry brine is basically 1 teaspoon of kosher salt per pound of meat and any other seasonings you may want to add, however salt alone does the trick as well. The following recipe is what I used. Feel free to mix it up with your favorite seasonings.

On a side note, do not use a dry brine on a Kosher Turkey. It has already been pre-salted and will result in an overly salted bird.

*Recipe and image courtesy of Ronco.*

It’s November 1st already! This time of year brings with it a season of warm, tummy-filling delights created using root vegetables. Try your hand at making these delightful little puff pastry hors d’oeuvres for any upcoming get-together you may be throwing or attending!

Butternut Squash & Herb Tarts 2Butternut Squash, Chestnut and Herb Filled Puff Pastry Hors d’oeuvres

Ingredients

1 butternut squash, about 3 lbs. (you can also use kabocha)

2 Tbs. extra-virgin olive oil

1 jar or package peeled chestnuts (5-8 oz.)

Salt & freshly ground pepper

Sauce:

1/8 cup coarsely chopped fresh cilantro

1/8 cup coarsely chopped fresh parsley leaves

1 large garlic clove, minced

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/8 teaspoon cayenne, or to taste

Salt to taste

1-2 Tbs. fresh squeezed lemon juice

2 Tbs. extra-virgin olive oil

1 package frozen puff pastry (we suggest DuFour which is an all-butter puff)

1 egg, beaten with a tablespoon water

Make the filling:

Preheat oven to 350°F. Top and tail the squash, halve it crosswise, put each piece flat-side down on the cutting board, and peel with a knife. Remove the seeds, then cut it into 1/2-inch cubes. Place in a large bowl, toss with the 2 tablespoons olive oil and season lightly with salt & freshly ground pepper. Spread on a parchment-paper covered sheet pan. Roast 20 minutes, until the squash is tender and starting to brown. Add the chestnuts and roast an additional 2 minutes, just to warm them.

While the squash roasts, make the sauce by combining the ingredients in the food processor (start with the smaller amount of lemon juice, and half a teaspoon of salt; you can always add). Pulse to puree to a sauce consistency.

Toss the squash with the sauce, and allow to cool. If you’re making these hors d’oeuvres ahead, you can finish the pastry, fill the cases and freeze. Just remove from the freezer and reheat to serve.

For the puff pastry cases, raise the oven temperature to 375°F. The pastry sheet should be well-chilled so thaw it in the refrigerator, not at room temperature. Unfold the sheet, use a rolling pin to even it out and thin it slightly. Use two square cutters (try a three-inch and a 2 1/4 inch) to first cut the larger squares, then the smaller square inside each one. Once you get them all cut, refrigerate for 10 minutes. Once chilled again, brush the edge of the inner square with the beaten egg, and carefully fold the large square over it, so that the corner of the large square meets the edge of the small, doing this twice so that you have a high-sided case. Where the two sides cross, the corners will be a bit thicker. Brush the whole case with a little egg wash, refrigerate again for 10 minutes, then bake until lightly brown and puffed up. As you take them from the oven, squish the centers down to form the cup for the filling. Let cool, then heap in the squash mixture. Reheat before serving.

Yield: About 24 pieces

About Paulding & Company

Founded by mother-daughter duo Terry and Tracy Paulding, Paulding & Co. is a commercial kitchen and instructional/event space that specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises. Located in the heart of the San Francisco Bay area, Paulding & Company inspired Disney/Pixar animators for the Ratatouille film and director Clint Eastwood for several projects.

*Recipe and image courtesy of Paulding & Co.*