WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
 

A Feast of Fridays: Texas Holiday Turkey

A Feast of Fridays: Texas Holiday Turkey

feastoffridaysWhen you’re feeding a crowd, few main dishes are as inexpensive and easy to prepare as turkey!

This year, why not do something a little different with your turkey?

Now, those of you who get our Texas Pepper Jelly newsletter (It’s easy to subscribe, and absolutely free!  Plus, if you act now, you’ll get a lot of extras, also free, with the newsletter.)  already know about our recipe for baked – or smoked – ham made with our rubs and our Texas Pepper Jelly.

So, this post won’t repeat that.  Instead, we’ll talk turkey. 

I know that many people like to put the turkey in a smoker, or deep-fry it, etc, but I like to bake mine in a regular oven, in a roasting bag.  The roasting bags keep the moisture IN the turkey, and you’ll end up with a genuinely delicious, moist main dish for your holiday table.

I like to keep it simple, too.  My turkey is stuffed with onion and apple slices. (Don’t peel the apples!)  The flavors sort of seep up through the turkey and make the whole bird taste absolutely wonderful.

Now, this next step is the one that will give your turkey a truly unique flavor this year: put your hand in a baggie and wipe Texas Pepper Jelly all over the turkey.  Put some INSIDE the turkey, too, with the onions and apples.  Use a lot.  I’m using Pineapple Habanero on mine, but any flavor of Texas Pepper Jelly will work.  Put your stuffed and covered turkey in the roasting bag, fasten the ends, put a few venting holes in the bag, put it in your oven, and go put the green beans on your stovetop.  My family likes green beans that have been simmering almost all day, with a piece or two of raw bacon, a diced onion, and a little salt.

When your turkey is done, remove it from the oven and let it “set” for about a half hour.  Then remove it from the bag, put some more pepper jelly on it, and get a volunteer to “pick it.”  That’s how we serve it in Indiana.  Mmm, delicious.