How to Cook Turkey Overnight

Slow roasting to cook turkey overnight is a great way to make the perfect turkey and it frees up the cooks time to spend with friends and family. The principle behind cooking your turkey slowly is that it doesn’t have the opportunity to overcook. If your oven never gets above 185F your turkey doesn’t dry out and it stays moist and juicy.

Slow roasting to cook turkey overnight has been done for decades with no incidents that I know of, but keep in mind that the food and drug administration recommend that turkeys be cooked at a temperature no lower than 325F and be cooked to an internal temperature of 185F.

Here’s why, if the turkey cooks too slowly there is a chance for toxins to develop in the turkey before any bacteria has had a chance to be killed off by the proper temperature. A higher temperature ensures that bacteria will have as short a time as possible to multiply and the bacteria are killed quickly before toxins can be produced. So, you must draw your own conclusion. If you decide that you want to slow cook turkey overnight, then, here’s how.

Thaw – One of the most important steps is properly thawing your bird.

A turkey that isn’t properly and completely thawed provides the greatest risk for the growth of bacteria. So, thaw your bird, in the refrigerator, using the following guidelines.

8 to 12 lbs. thaw 2 to 3 days

12+ to 16 lbs thaw 3 to 4 days

16+ to 20 lbs thaw 4 to 5 days

20+ to 24 lbs thaw 5 to 6 days

Prepare – Remove the package that contains the neck and giblets and rinse the turkey well. Dry the turkey by patting with a towel. I use a regular dish towel because I find that paper towels tend to stick and leave residue.

Stuff the turkey with your favorite stuffing, you can find a nice recipe at

After it’s stuffed, place the turkey on a roasting rack, in a roasting pan with the breast down.

Rub the entire turkey with unsalted butter. Melt 2 Tbs. and rub it in to keep the turkey moist while cooking.

Insert a “leave in” meat thermometer into the thickest part of a breast ensuring that the thermometer doesn’t touch the bone.

Cook – Preheat the oven to 350F 24 hours before you plan to serve dinner. Cook the turkey for an hour at this temperature. This will seal the bird so your turkey stays juicy.

After an hour, reduce the temperature to 185F. After another hour has passed, check the temperature of the oven using an oven thermometer. It’s very important that your oven maintains 185F so don’t trust the oven’s temperature setting. Keep checking and adjust the temperature accordingly and then cook turkey overnight and get some sleep.

The Big Day – A couple of hours prior to serving dinner check your temperatures. You’re looking for the breast temperature to be 185F. …

Tips When Cooking Frozen Shrimp Without Losing the Flavor

Shrimps are best cooked and served fresh. But there are some cases wherein it must be kept frozen in order to keep its flavor once it is time to be cooked. Nonetheless, there are still a lot of advantages when cooking frozen shrimps. This has been the practice of many restaurants since freezing shrimps can make the product last longer without compromising its quality. Aside from that, these are also conventional at requires less time to cook at the same time. Since you can already purchase frozen shrimps on your local groceries, you should also know the right ways on cooking frozen shrimps as well.

As long as you have all the right materials and ingredients, it would be hassle-free to cook these frozen shrimps. What you need is a cooking pot, tongs, and a sharp knife. As for the ingredients, aside from the frozen shrimp, you must also prepare salt and lemon juice.

When preparing to cook the shrimps have a small basin and fill it with the water from your faucet. Put the frozen product directly on the basin. It would only take 15 to 20 minutes before it defrosts. Once it has defrosted completely, you can start to peel frozen shrimp. You should start peeling from the inner areas up to the ends. By the time that all of the skin or shell has been removed you can also take off the tail of the shrimp as well. Collect all the shrimp skin in a different plastic container and dispose it immediately. It may give a stench in your kitchen if you keep it along with the rest of the trash. Meanwhile, back to the peeled shrimps, put it in a clean container. Get a couple of fresh lemons and cut it in half. Directly squeeze the juice after you peel frozen shrimp. Let it stand before you start using the shrimps for the dish that you desire to make.

After completing these steps, you are now ready to cook the shrimp. Place it on a cooking pot filled with boiling water. Put a little bit of salt as you boil the shrimps. You can still put lemon juice while it boils if you want to add more flavors. The shrimps can be cooked easily so it would only take 5 to 10 minutes before it is ready to be served. See to it that you do not overcook the shrimps or else the flavor and the nice texture will be lost.…

Weber Smokey Mountain (WSM) Versus Ugly Drum Smoker (UDS) – Which One Cooks Better Barbecue?

The Weber Smokey Mountain (WSM) Vertical Water Cooker is a great smoker. It’s low cost and quality features make it a favorite among the backyard smoker barbecue crowd. The features include a ceramic coated steel body and nickel plated grills. It has two cooking levels that allow you to have two barbecue dishes cooking at the same time.

The WSM is unique in that it comes with a ceramic/metal pan for holding water that provides moisture to the food while cooking. It will hold a load of charcoal that lasts a solid twelve hours with the proper venting. I use my WSM for pork butts and briskets all the time because it is convenient and easy to use. It beats my bigger offset smoker for the smaller “Q” smoked meat projects.

Weber just released a new model (22 inches) that is larger than the current model (18 inches). This makes the WSM very similar in cooking surface to the average Ugly Drum Smoker (UDS).

I have friends who are crazy about their UDS cookers. Most UDS cookers start life as a 55 gallon drum that has been cleaned and burned out inside to eliminate any contaminating substances. Holes, for air flow, and grates, for food, are added to make it functional. A charcoal box is also added to be the heat source. Just like the WSM, cooking on a UDS is directly over the charcoals.

The UDS cooking surface is also larger than the traditional WSM. A UDS, as a rule, does not include a pan or bowl for water.

A UDS is the really “low cost” alternative for real smoked barbecue cooking because most projects start by finding a throw away 55 gallon drum. You just have to account for the time you spend making it (which can be substantial) for a real cost comparison. There are several resources on the net to describe how to make a UDS.

For those that don’t have the time (or the inclination) to make their own UDS there are ready made ones on the market. The cost is still relatively low and comparable to the WSM.

The unique thing about the UDS is that the drippings from cooking fall directly on the hot coals. This produces a distinctive taste for the meat that many aficionados attest is the closest thing to early times barbecue cooking.

Now, to the question of which one cooks the better barbecue…. If you like the taste of the meat drippings on the coals then the UDS wins, however, you can achieve the same effect in the WSM by removing the water pan.

If you don’t like the taste of the drippings on the coals but like the simplicity and cost of the UDS just add a pan and grate below the top grate on the UDS to catch the drippings before they hit the hot coals.

They are both super, low cost, alternatives for cooking great smoked barbecue. It’s just personal preference.…

Fun Recipes for Kids

Children can get their vegetables and have fun at the same time. Children love salsa
And quesadillas. Eating this Mexican inspired meal makes eating vegetables fun.

1 Vegetables – Salsa & Quesadillas Make a Great Meal or Snack


  • 1 white onion
  • 1/2 bunch cilantro
  • 3 tomatoes
  • 1 large jalapeño pepper
  • 1 small can of chili peppers
  • The juice of 2 limes
  • 1/2 tsp. Salt
  • 1/2 clove garlic (chopped)
  • 1/2 tsp. Sugar


1. Wash all the vegetables.

2. Use the vegetable chopper to chop the onion, cilantro, and tomatoes.

3. Set these ingredients aside.

4. Finely chop the jalapeño and the chilies.

5. Add the jalapeño and the chilies to the tomato mixture.

6. Add the rest of the ingredients and stir well.

Wash your hands with soap and water after cutting up the vegetables to avoid getting hot pepper into your eyes. The whole family will enjoy this salsa. Use immediately or refrigerate. There is nothing more delicious than homemade salsa. You may never purchase pre made salsa again.

After the ingredients have blended in the refrigerator, the salsa tastes better. You can adjust the recipe to appeal to each family member. To make a milder salsa substitute sweet peppers for the jalapeño and chili peppers. To make a hotter salsa simply increase the onions and peppers.

There is an entire serving of vegetables in 1/2 cup of salsa. Use the salsa to top these delicious quesadillas

Chicken Quesadillas


  • 3 oz. Boneless chicken breast, cut into bite-sized pieces
  • Nonstick cooking spray
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 corn or flour tortillas
  • 2 oz. Jalapeno Jack cheese


1. Preheat oven to 350F

2. Spray skillet with nonstick cooking spray

3. Add chicken

4. Sauté chicken until cooked through and juices run clear

5. Remove chicken from skillet and set aside

6. Sauté remaining onion and garlic in nonstick skillet for 2 minutes

7. In another bowl, mix chicken with half of the salsa and set aside

8. Spray baking sheet with nonstick cooking spray

9. Place tortilla on baking sheet

10. Spread chicken and salsa mixture on the tortilla

11. Spread cooked garlic and onions over chicken

12. Sprinkle cheese evenly over onion and garlic

13. Cover with another tortilla

14. Bake for 10 minutes until cheese is melted

15. Cut into four wedges and serve with remaining salsa

Serving size: 2 wedges …

Thanksgiving Deep Fried Turkey Recipe

The popularity of Cajun Deep Fried Turkey has grown significantly over the last decade. Most people do not realize the terrible mess it makes, and the dangerous consequences that ensue by working in an enclosed space. I know the old pros like to take it outdoors and have a friendly game of horse shoes or washers while enjoying a cold one talking about the football games that are to be played later that day. If you like the taste of a deep fried turkey then it is well worth all of the prep and time it takes to have this on your Holiday menu.

How to Deep Fry a Turkey:

You will need a completely thawed turkey, a couple gallons of oil, and a very large cooking pot. You can use canola, vegetable oil, but it is better if you use peanut oil. You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and tail to the body of the turkey. Make sure that there is not any type of thermometer or device that will pop out on the turkey. It would melt into the oil, not a good thing.

To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two left from the top. If you do not have any room for extra water you will need to get a larger pot. You will then remove the turkey and measure the amount of water left, and this is the amount of oil you will need to fry your turkey.

You will now dry and season your turkey, and make sure that your frying pot is completely dry. You can add any seasonings you like; I prefer to inject my seasonings directly into the bird. You can also add you cooking pot to your stove top and heat to make sure all water is gone before adding to your outdoor fryer heating source. Once completely dry you will add the oil to the pot and bring it to a temperature of about 375 to 400 degrees. Make sure that you are able to get a good read on the temperature. It may fluctuate a few degrees depending on the weather while cooking outside but it should not be that big a deal. You just want to make sure that you are cooking in a covered but ventilated are. If it is raining or snowing it will make your turkey frying experience for a really bad day.

This is where it gets tricky. The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey in. You are going to lower the turkey into the pot of very hot oil 400 degree oil. The oil is going to splatter some and you will need some very good cooking gloves. They sell different styles of racks …

Fast and Easy Camping Food

A good meal means different things to different people. However, good eats while camping are important because they can have an impact on the entire trip. I believe good camp food is food that is easy to make and can be made very quickly. Here, are a few tips I have picked up through the years to make good meals:

1. Do not be afraid to choose basic hamburgers . Whether it is hamburgers or hot dogs, most people find that they like one if not both. By adding these to your cooking menu, you increase your chances of making them happy.

2. Meals Ready To Eat (MREs). These staples of the military can also be great for you. With food that tastes similar to what comes out of a can, these are great because of their quick cooking times. Plus, they are reliably inexpensive as you get up to 30 meals for under $ 100 in some cases and they pack well as they were designed for traveling.

3. Freeze dried food . The arguments for MREs also apply here. The pricing is much like them and the other benefits are the same.

4. Food in a can . These are good because of their quick cooking and ready to go formats. All you have to do is heat them in a pot and you are good to go. Plus, the left-over cans can be used to help you around the campsite to store smaller items or for target practice.

5. Boxed foods : Rice and noodle dishes, mac and cheese, and other boxed goods work great in the field. Boxed foods are good because they are reliably light weight, tend to have fast cooking times and the materials can be easily disposed of afterwards.

6. Breakfast food : There are about a dozen different types of bars you can choose from: cereal, granola, fruit, etc. Each one is great because they require no cooking and can be carried with you while hiking. This means you may be able to avoid having to build a morning fire on certain days.

7. Trail Mix and More : These work just like the breakfast food bars. Whether it is dried fruit, beef jerky, or a trail mix, they give you a ready supply of carbohydrates and proteins. Great for hiking trips and keeping your overall camping food weight down.

8. Crackers and More : Crackers are a great food for camping because they keep for a long time and can be used with a number of other items, like tuna, cheese, some meats, etc. While camping, these foods taste extra good, so be sure to add them to your camp food list.

9. Fast Menu Options : These examples are great because everyone enjoys them.
A. Taco salad (chips, shredded lettuce, and pinto)
B. Pita Bread Pizza (Pizza sauce, cheddar or mozzarella cheese, pepperoni, pita bread).

10. Drinks for Camping : It is best to avoid drinks that are liquid form. …

25 Creative Ways to Advertise Your Business in Your Community

Are you in Direct Sales? Are you looking for creative ways to market your home business? If so, I have 25 creative ideas that you can use to advertise your home business, in your local community.

When it comes to advertising, it’s important to be consistent with your advertising efforts. The harder you work on advertising your home business, the more new customers and team members you will get.

Let’s take a look at a few ideas.

1. Check out your local area State Fairs and Community Carnivals. Ask about getting a booth or table and set it up with your business information. People love to shop at Fairs and Carnivals, and they are looking to spend money.

2. Purchase some business card styled refrigerator magnets. Hand them out to all of your customers, party hosts, and business contacts. Using a magnet as your business card keeps your business in front of your customer, instead of being hidden away in their wallet.

3. Give your business products as holiday gifts. Cousin Jane might just love her gift enough, to become a future customer.

4. Put an AD in the back of local high school yearbooks. You can usually get these ads for around $25.00 which makes it affordable.

5. Put an AD for your business in local Athletic Sports Programs. In the fall, I purchase an AD in our local high school football program for around $40.00.

6. Contact local churches. See if you can place an AD in their weekly church bulletins and activity guides.

7. Do you have a local community Play House? If so, get your business AD placed in their play programs.

8. Co-Sponsor a local Youth Athletic Group. Baseball teams, softball teams, cheerleading squads, gymnastic squads and swim teams, etc. are always looking for sponsors.

9. If you have a home business, consider getting a Yard Sign printed up. You will want to place it in your front yard, in a highly visible area.

10. Does your neighborhood hold local Meet and Greets? If so, make sure you go out and attend them. Get to know your fellow community members and make some new contacts.

11. Donate a Raffle Drawing Prize to a Non-Profit Group or Charity in your local community. They are always looking for prize donations for their charitable raffles.

12. Local bus stops and bus sheds. Have you noticed that a lot of them have local business advertising on them? Contact the company and ask them for their advertising rates.

13. Does your local area grocery store allow advertisers to place business ads on the back of their cash register receipts? If so, contact them and ask about their advertising rates.

14. Contact your local Fire and Ambulance companies. Ask them about their upcoming fundraiser events or chicken barbecues. Ask them if you can set up a display table with a few of your products.

15. Contact your local Assisted Living Centers for Senior Citizens. These centers will often hold Senior Shopping …

Tips On How To Run A Restaurant Kitchen

Ever surprised what makes a restaurant a rollkeeping hit with customers? Is it about the gastronomical delights on that spicy menu created with passion and served with tremendous verve? Or does the secret lie in the ambience of the place? What about that tantalizing signature dish? Actually, the ingredients that ensure the roving success of this sumptuous enterprise lie elsewhere – in the kitchen. Needless to add, it's the heart and soul of the restaurant.

Espirit De Corps At Its Best

It does not take too long for a long cherished dream of dishing out delectable delights to turn into a nightmare of sorts. If you're in a soup, and wondering how to run a restaurant kitchen, remember that the success of this venue depends solely on the staff- on their expertise, discipline, motivation, and above all, leadership. It might sound like we're operating a military camp here, but the kitchen too must have an atmosphere that galvanizes each member of the team to give his best while creating an incredible menu.

Advice From The Experts

Here's the perfect recipe for a successful restaurant kitchen:

  • Dishwasher: It's hard to relish a simply heavenly gourmet meal in an invidiously stained platter or worse, with dirty forks and spoons. The purely physical job of washing dishes is really thankless, but it's also the most important one in the kitchen. Motivation is the key while dealing with the staff involved in this clearly unattractive task. Most chefs have, in fact, made it big from the washing area. Speedy promotions can make all the difference in the employer's attitude.
  • Preparation cooks: The foundation of the kitchen is based on the manner in which the food is prepared. So the people that are involved in this spade work require more than a standing ovation. From chopping cabbage to making soups and kneading dough, they are always in the thick of things. Make sure they have a knowledge of everything, from the store to the operation of the grill and fryer.
  • Line cooks: They get into the act at different cooking stations that use a plethora of cooking techniques. Line cooks are jacks of all trades, and must master all of them quickly. Training them on all sections is essential. Also, all line cooks must work in tandem in a pre-ordained manner.
  • Sous chef: He calls the shots when the head chef is not around. Despite being a chef under the wings of the boss, he can still train the rookies. Apart from getting his creative juices flowing, he must plunge headlong into functional aspects like ordering and costing of food, management of stocks etc.
  • Head chef: He should inspire a great deal of confidence in the other members of the team. With his boundless energy, even a lackluster menu can come alive.
  • Kitchen manager: Responsible for the efficient function of the kitchen, he's more concerned with managing the staff rather than the menu. Make sure he remains focused on promoting productivity and efficiency.

With such …

Authentic Jamaican Pork Roast – The Blazing Hot Roasted Pork That's Heaven on a Plate

Pork is a very popular meat in Jamaica, and after you try this Jamaican pork roast, you will see why. This pork is screaming with heat, so be forewarned. But the pork is so tender after all the roasting that it will just melt away.

Preparation of this Jamaican pork roast is thought to be influenced by the Spanish, were probably responsible for adding tomatoes to the dish. It's not absolutely necessary, but pushing the sauce through a food mill is just plain worth the work. The smooth texture is a great finishing touch to this pork dish. This is normally served with plain rice.

1 3-pound boneless pork shoulder
5 large garlic cloves, 2 finely chopped and 3 slivered
2 tablespoons vegetable oil
4 habanero chiles, seeded and chopped
1 green bell pepper, chopped coarsely
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1 bay leaf
1/2 cup fresh lime juice
2 cups canned tomato puree

Make small slits all over the pork with the tip of a paring knife. Stuff the slits with the garlic slivers, then roll the pork up and tie it with kitchen twine, if necessary.In a large skillet over medium-high heat, heat the vegetable oil. Cook the chiles, bell pepper, chopped garlic, onion, cumin, oregano, pepper, cinnamon, and bay leaf until the vegetables are soft, or about 8 minutes, and stirring frequently. Remove the skillet from the heat and stir in the lime juice.

Place the pork roast in a large bowl and pour the marinade over it. Turn the meat multiple times to get an even coating of marinade all over it. Cover with plastic wrap and refrigerate for at least 4 hours, turning occasionally.

Preheat the oven to 350 degrees F. Scrape off as much of the marinade as you can off the pork, and reserve in a saucepan. Place the pork in a roasting pan and roast until the interior temperature of the meat reaches 165 degrees F., or about 1 3/4 hours.

While the roast is cooking, add the tomato puree to the marinade and bring close to a boil, before it begins sputtering, and stirring constantly. Then reduce the heat to low and simmer for about 5 minutes. Remove the bay leaf and press the sauce through a food mill, if desired. Transfer the pork to a serving platter and let it rest for about 10 minutes before slicing. Spoon the smooth sauce over the sliced ​​pork and serve immediately.

This Jamaican roast pork dish serves 6. …

Fast and Easy Ways to Prepare Baked Chicken

I decided to stop frying foods many years ago. I knew that fried foods were not all that good for us, but I really hated cleaning up the oil spatters from almost every surface in the kitchen. Chicken and french fries were readily available anyway, and without the mess or standing over a hot fryer. But as good and convenient as those take out options are, they are full of salt and can break the bank if you use them a lot. Here is a recipe for baked-fried chicken that my family really enjoys. I hope you will too.


You will need

  • 1 whole chicken, cut into pieces. You can save money by doing this yourself, or you can buy chicken that is already cut up. You may remove the skin if you wish
  • 2 eggs beaten
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika or 1/2 teaspoon chili powder
  • 1/2 to 3/4 cup flour
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon salt
  • 1 cup soft bread crumbs
  • 1/4 cup olive oil or non-stick cooking spray
  • 1 large zipper bag

1 large prepared baking pan with low sides, like a jelly roll pan. Low sides helps the chicken 'fry' evenly. If you do not have a pan with low sides, you could use a cookie sheet lined with a sheet of aluminum foil. Fold each side of the foil over a couple of times to form 1 inch sides. This will hold any fats or juices that accumulate during baking.

Set oven to 350 degrees. Prepare pan by spreading 1/4 cup olive oil across the entire bottom.

If the chicken is not already cut into pieces, cut it into 8 sections. Wash the chicken under cool running water. Pat dry on paper towels.

Combine the salt and lemon pepper, set aside. Mix the flour, seasonings, and spices together in the zipper bag. Pour the bread crumbs into a bowl bowl or dish.

Sprinkle the salt mixture over the chicken evenly. Coat the chicken in the beaten egg then drop into the flour mixture to coat.

Remove from the flour and dip again in the egg mixture. Now coat in the bread crumbs. Place bone sides down on the baking sheet.

Bake for 50 – 60 minutes or until golden brown. Turn once during cooking.

Serves 4-6

Great served with a salad, come great bread, and fresh fruit.

Here is another option that takes only a couple of minutes to prepare using readily available ingredients.


You will need

  • 1 whole chicken
  • 1 package stuffing mix, I like the herb seasoned variety
  • 1/4 cup each onion, celery, and carrots finely chopped
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon salt
  • 1 cup hot water

Preheat the oven to 350 degrees.

Prepare the chicken by washing inside and out. Pat dry with a paper towel.

Rub the chicken with a mixture of the garlic, …