Spatchcocking a Turkey for your Holiday Table

Order your holiday turkey, chicken, ham or turkduken now from Country Corner Market
1-877-5-SAUSAGE
www.countrycornermarket.ca

PB&J Turkey- this one's cool

1 whole turkey or segmented turkey

Injection Marinade:

1/4 cup chicken broth
1/4 cup white grape juice
3 tbsp butter (melted)
1 tsp ginger

Peanut Butter Rub:

3 tbsp peanut butter
1/2 tsp poultry seasoning

Glaze:

1/2 – 2/3 cup grape jelly
1 tsp soy sauce
1 tsp peanut oil
2 tbsp white grape juice
Begin by mixing all of the ingredients for your injection marinade. Fill an injector (kitchen syringe) and
begin injecting the turkey. Once the turkey has swollen with the injection and can’t hold anymore;
separate the skin from the meat of the turkey as best you can (but leave attached).

*Easiest way to do this is to run your fingers underneath the skin to help it separate.

Once the skin is separated, combine peanut butter and poultry seasoning. Start spreading the
peanut butter mixture under the skin of the turkey. After the peanut butter has been spread,
take any remaining injection marinade and spread over the skin of the turkey. Season with a little
extra butter and some salt and pepper.
Mix ingredients for the grape jelly glaze and refrigerate the glaze.
Pre-heat grill for indirect grilling at medium-low heat (300-315 degrees).
* If your grill is big enough, and your able to; make the center of the grill your cool spot, with

the heat coming from both sides of the turkey. If this is not possible, rotate the turkey every hour.

Place a drip pan under the grill on the cool side, add some grape juice and some water to drip pan.
Place turkey on the cool side of the grill. An average sized turkey should take 3-4 hours, but cooking times will vary.

An internal temperature of 170-180 degrees is a must!

During the last hour or so of cooking, start glazing your turkey. Once turkey has reached temp, remove from grill. (I glaze mine one last time).
Cover and let the turkey rest for 10 minutes. Then serve to all of your friends and family!
The turkey comes out very moist, and the flavour of a childhood favorite is a perfect match
with the turkey. So if you are looking for something a little different with such a traditional dinner; give this one a try! Enjoy!
with thanks to : www.simpletailgating.com

Like Turkey, feeling Italian? You'll love this

Italian Turkey Sliders
Makes 24 mini-burgers.

1 20-ounce package sweet Italian turkey sausage links
1 20-ounce package 93/7 ground turkey
24 slider rolls/mini-hamburger rolls
24 small slices part-skim mozzarella cheese (optional)
1/2 cup your favorite tomato sauce (optional)

1) Preheat your grill.

2) Using a knife, make a long slit along each link of the turkey sausage. Remove sausage from casings. Discard casings.

3) Combine turkey sausage in a large bowl with ground turkey. Using your hands, mix/squish until meats are thoroughly combined.

4) Make your slider patties. They should each be approximately 2 to 3 inches across and 3/4-inch thick, with a light thumb indentation in the middle. Store on wax paper until ready to cook. (Note: If you’re refrigerating the patties for later, bring them down to near-room temperature before you slap them on a grill.)

5) Place patties over direct heat and grill 4-6 minutes on each side, until outside is a bit browned and inside is cooked through. When finished, let sit for a few minutes.

6) Place patties on buns. Add mozzarella if you like (you can also do this on the grill), along with a few dabs of your favorite spaghetti sauce. Enjoy.

Join the Gang from Country Corner Tomorrow!

http://www.mtbellies.com/


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Ideal for Grey Cup Sunday

Sweet & Salty Burgers

1 lbs.   ground beef

1 lbs.   ground pork
2/3 cup   pretzels (crushed as fine as bread crumbs)
1 tsp sea salt
1 tsp garlic powder
pinch of pepper
. 
Sweet Sauce:

1/3 cup   brown sugar

1/3 cup   beer (cream ale is preferred)

3 Tbsp   spicy or bold mustard

3 cups   cheddar cheese (shredded)
. 
Toppings:
Thin sliced onion
6 strips of bacon
.
6 large kaiser buns
. 
Crush pretzels in a blender or food processor. In a large bowl,
combine beef, pork, sea salt, garlic powder, pepper, and half of the
pretzel crumbs.
Mix well.
Slowly add the remaining pretzel crumbs, a little at a time; until
all of the meat and crumbs are evenly mixed.
. 
Evenly distribute the meat, to create 6 equal amounts (these are a 1/3 lb.,
if you want smaller burgers; make 1/4 lb burgers, by using 8 equal amounts)
. 
In your hands, make each amount into a large meatball. Packed well.
. 
In a small pot, on medium heat. Combine beer and brown sugar. Once the sugar
has dissolved, lower heat and add mustard. Simmer for a minute or two. Add
cheese and mix well. * Keep sauce warm for serving.
.

Cook bacon to desired doneness. Set to the side.

. 

On high heat in a large frying pan, griddle or flat pan; add a little olive oil

(about a tsp per burger). Place the large meatball onto the oil; let it cook for

15-20 seconds. With a spatula, begin to press down the meat, until the patty

is about 3/4 of an inch thick.

. 

Cook for 2 minutes, then flip; and cook for another 1 1/2 minutes.

Lift patty, place a few rings of the sliced onion onto the pan, place the patty

back on top. Press down the meat slightly, and cook for another 20 seconds.
. 

Serve on a large kaiser roll, with a strip of bacon (which I cut in half, to cover the burger),

a generous amount of the warm sweet sauce, and a small pinch of sea salt.

with thanks to  http://www.simpletailgating.com/

Cajun Style Smoked Chicken Rub Recipe

2 gallons 2 cups 1 cup

water kosher salt white sugar

2 gallons 2 cups 1 cup

water kosher salt white sugar

For the chicken rub, you'll need...

4 tablespoons onion powder
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons salt
1-1/2 teaspoons black pepper
1 teaspoon (or to taste) of cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage

Combine all of the ingredients well. If the herbs are whole, break them up in a mortar and pestle, or rub them vigorously between your hands. Season the chicken on all sides. Let it rest in the fridge for an hour before smoking to give the flavors time to absorb. For more flavorful breast meat, put the chicken dry rub under the skin, right against the flesh.

Crockpot Swiss Chicken

Crock Pot Recipe INGREDIENTS:

• 6 chicken breasts, boneless and skinless
• 6 slices Swiss cheese
• 1 can cream of mushroom soup
• 1/4 cup milk
• 2 cups stuffing mix
• 1/2 cup butter or margarine, melted

Crock Pot Recipe INSTRUCTIONS
Lightly spray crock-pot with cooking spray. Place chicken breasts in bottom of crock-pot. Top with cheese. Combine soup and milk, stirring well. Spoon soup mixture over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on high 4 to 6 hours...and the crock pot recipe of chicken is ready to serve...enjoy it !

www.countrycornermarket.ca

How To Make Turkey Brine

For the best turkey smoking results, a good turkey brine does the trick. There are methods of putting the brine together that improve its quality. Just dumping everything into a bucket and stirring doesn't make the best brine.

Making Brine...Step By Step

• Add one gallon of water to each of two stock pots or large, lidded pans.
• To one of the pots, add the salt and sugar. Bring this to a boil, and boil it for five minutes. Remove it from the heat, cover, and let it cool.
• To the other pot, add the spice, herbs and vegetables. Slowly, bring this pot up to a light boil, simmer for five minutes, remove from heat, cover, and allow to cool.
• When both pots are cooled to room temperature, add them to your five gallon bucket and refrigerate.
• After twelve hours, or overnight, the brine is ready for the turkey.

The brine must be between 35 to 40 degrees Fahrenheit to brine your turkey. Over 40 is dangerous, and under 35 slows the brining reactions.

For a 10-14 pound turkey, two gallons of brine is what you need if you use an upright brining container, like a bucket or a water cooler. If you use a normal box-shaped cooler, you'll need more than two gallons. Whatever you brine your turkey in, it must be completely submerged the entire time.

Basic Brine

This is the starting point for all brine recipes. Use this as a starting point for creating your own brine recipe. If you add juices or beverages, decrease the recipe amount of water by the amount of added liquids.

2 gallons water

2 cups kosher salt

1 cup white sugar

2 gallons 2 cups 1 cup

water kosher salt white sugar

2 gallons 2 cups 1 cup

water kosher salt white sugar

Flavourful, Hearty and Perfect for the Autumn!

German Sausage Recipe

You can use Kielbasa, Knackwurst, or Bratwurst for this hearty casserole recipe that's perfect for a cold winter night.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

• 1 red bell pepper, chopped
• 1 red onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp. white wine vinegar or apple cider vinegar
• 1 tsp. caraway seeds
• 1 Tbsp. brown sugar
• 1 lb. smoked fully cooked German sausage, sliced
• 16 oz. jar sauerkraut, rinsed and drained

Preparation:

Preheat oven to 350 degrees. Place all ingredients except sauerkraut in a 2 1/2-quart casserole dish that has been lightly coated with cooking spray or oil and mix gently. Cover with rinsed and drained sauerkraut. Cover the dish and bake at 350 degrees until heated through and bubbly, about 35 to 40 minutes. Serves 4-6

Its the Flavour of the Old Country!

Irish Stew Recipe

Ingredients

• 1 tablespoon olive oil
• 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 1 large onion, sliced
• 2 carrots, peeled and cut into large chunks
• 1 parsnip, peeled and cut into large chunks (optional)
• 4 cups water, or as needed
• 3 large potatoes, peeled and quartered
• 1 tablespoon chopped fresh rosemary (optional)
• 1 cup coarsely chopped leeks
• chopped fresh parsley for garnish (optional)

Directions

1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.