Turkey, Cobbler, & … Gobblering J

Yes, the majestic Turkey. Did you know that Benjamin Franklin though
it should be the national bird?

   Doing turkey: I have found that doing two six pound boneless
breasts results in being more tender than a single 12 pounder. The
cooking time is only about  2 ½ hours at about 350. Butterball says
325,but … they don’t know about the “best” way to do it! So, the best
way is to start with three or four sticks of real salted butter with
rosemary. Just before you are about to put the turkey in the oven,
melt the butter in a small sauce pan.  Then you put a tablespoon of
rosemary in the butter and stur. Soak the breasts with the butter,
leaving enough for a couple more times if needed. You will quickly
reach inside the oven to re-soak the birds abt every 40+- minutes.

    Positioning the pan/s 1or2 pans:  if doing 2 pans, have the
smaller ends facing out. I have  2X2  8 inches long  pieces of wood
propping up the rear end of the pans so all the runoff juice runs to
the end of the pan nearest you so its easy to quickly ladle the juice
back onto the top of the bird, adding more butter and rosemary when
needed. I found out the annoying way that each bird needs it’s own
thermometer as ovens can be finicky, cooking one bird a bit longer.
Last thanksgiving one breast was perfect, the other just a little
overdone.

   I always do turkey for our small church group’s thanksgiving the
Saturday or Sunday before thanksgiving.
                                                     Potato, yams,
parsnips, carrots??? … The Pressure cooker is your friend! I get a
five pound bag of medium spuds. Cutting spuds & parsnips  in half
lengthwise , then carefully stacking the pot a little more than half
full with the soft/flat sides up,  with a couple inches of water.
(Butterball says only two cups???) A handful of potatoes cooks in
about 15 minutes once the rocker starts rocking. A half full pot of
veggies will be a bit more. Then turn down the heat so the rocker is
just rocking to keep your 15PSI going without driving out all your
water and burning your food.

   Cobbler … Single servings; almost to die for! Use the “Lewis
recipe!”  Use cornbread muffin mix Not bread mix! The thing is it’s
much better than flour bread mix! First get the small box of mix, and
one can of whole berry cranberry sauce. Dump mix in bowl, then pour in
the canned sauce. The amount of water varies in each can. You may need
almost half a cup of water as well. It varies, not too much water. You
have eight CARDBOARD Dixie cups. No plastic! It will melt! BAD!
Anyway, ladle in about 2/3rds full. Then put a teaspoon of brown sugar
on top. This will mellow the cranberry. IMPORTANT put it the oven as
you are sitting down for dinner. Bake as per instructions on the box.
When cooked all the way through/ about 350-15 minutes/ remove and eat
immediately! It gets crusty and stale quickly. You will love it and
the easy serving size! I have also put a slice of peach in each cup as
well. Also awesome, may take a couple minutes longer to cook.

   Cobbler in a 8X8 pan:  For peach cobbler, mix as per corn muffin
box, pour into pan, then insert peach slices into mix sticking out a
little. It cooks more quickly that way. Check frequently after abt 25
minutes. The first time I did it I put a can of peaches in first, then
poured the mix over them, it took well over an hour @ 350 to cook!
Just saying. Though it was really good. Your choice.
Lewis B