November 2006 Newsletters

Somebody please pinch me to wake me up. I keep dreaming that it’s November and that the holidays are upon us. What, you say, I’m not asleep. Oh, then I’d better hurry and get ready for the holidays. The holidays are my favorite time of year. It’s time for family and friends and parties. We have a lot of classes that will prepare you for the holidays, including candy and cookie classes that are perfect for making those personal holiday gifts.

In this newsletter, we want to help prepare you for your next Thanksgiving turkey with lots of information on preparation methods. Last year when we held our Thanksgiving class, several people were so nervous about making a turkey that I thought we would all like to “talk turkey”. So look in the back of this newsletter for lots of turkey information.

Gift Certificates - If you know people that are difficult to buy for, why not give them a gift certificate to Simply Impressive. Let them choose the classes that best suit them. Don’t forget that we also schedule private lessons. Call or e-mail us for details.

Recipes – We are being published in various newspapers, magazines and TV websites. We strive to add links to the locations on our website, when possible, but will also try to place all the recipes under our recipes page on our site. Check there over the next few weeks, for recipes utilizing turkey. I’m sure they will come in handy after Thanksgiving.

Brochures - If you would like a brochure mailed to you, please let me know. If I do not have your address, make sure to provide that to me.

November Classes – There’s something for everyone in our upcoming November classes.

In our Pizza class (11/1 & 11/4), we will make crusts, sauce and various types of pizzas. But we will not stick to traditional pizzas; we will also make a couple of gourmet-type pizzas. With all those great pizza recipes, you need to know the best way to make them. We will learn to use a pizza stone, a pizza pan and even a bbq grill to make pizza.

Do you love Chili? Then sign up for our Chili 3 Ways class (11/8 & 11/11) where we will make Chili con Mole, White Chicken Chili and even a vegetarian chili. You can spice yours up or down. You know me, I like my chili medium hot, but I’ll tell you how to smoke your ears off if that’s what you like. And with our remaining time, (yes, we will make 3 dinners in our class and have time to spare) we’ll make a fabulous cornbread and even a surprise menu item.

Prepare for your holiday parties with our Holiday Appetizers class (11/15 & 11/18). We will make appetizers that can be made ahead and finished up the day of your party. They are all simple, tasty, and will leave you with time to spend with our guests….not in your kitchen.

Don’t forget our kids and family Thanksgiving Sides class (11/19 only). If you’ve always wanted to cook with your kids, this might be a good way to start. Remember the best memories often include time spent together for the holidays.

In our Cookie Basics class (11/29 & 12/2) we will make almond crescents, chocolate caramel filled cookies and candy cane twists. Your holiday cookie plates are sure to please everyone with these great cookies. Your kids will also love helping you with these cookies once you get home.

Upcoming classes -- In December we will continue our Holiday preparation with our classes featuring turtles, nut brittle and meatless holiday meals (Feast of the Seven Fishes). See our website, call or e-mail us for details.

Aprons and Shirts – We have had requests for aprons and golf shirts with the Simply Impressive logo. If you are interested in ordering any, please let me know. I will give you the details. The aprons are attractive and will make a wonderful holiday gift, along with a gift certificate to Simply Impressive, of course.

Simply Impressive Cooking School – On TV –Watch for us on Sonoran Living (ABC15) on November 7 at 9:00 a.m. We will also be on Channel 3 Everyday Entertaining right around Thanksgiving. We’ll get you the exact date when set. If you missed our TV spots, links to some of them can be found on our website.

Our website –Refer to out our website often at www.simplyimpressive.com. We will use that space to let you know what’s happening and to update class information.

Mailing List – If you know anyone who would like to be on our mailing list, please forward this newsletter to him or her and let us know so that we can add him or her to the list.

Turkey Talk

It is November and most of us will be thinking about turkeys soon. I always get lots of questions on selecting and cooking turkeys. Last year some I had some students that were so ‘freaked out’ about making a turkey that I had to remind them that cooking a turkey is like cooking a big chicken. The same rules apply. Below you will find some tips that will help those of you who are ‘turkey challenged’.

Selecting fresh or frozen is a matter of personal choice. While some people swear by fresh turkeys, others do not notice a difference. So buy what you like. Just know that a fresh turkey will cost more than frozen and must be used within a few days of purchase.

If you are never quite sure how large of a turkey to buy, the conventional wisdom is about one pound per person. If you like a lot of leftovers, you should buy more. If you do not, then stick with the pound per person weight. Nothing would be worse than running out of turkey on Thanksgiving.

Turkey defrosting -- If you buy a frozen turkey, be sure to give it enough time to properly defrost. In a refrigerator, a turkey will require about 24 hours to defrost for each 5 pounds. Let large turkeys stand a maximum of 5 days in the refrigerator. If you forget to remove your turkey from the freezer, use the cold water defrosting method. Put the turkey in a leak proof bag and immerse in cold water. Change the water every 30 minutes. This will take about a half hour per pound to defrost. If all else fails, use the microwave to defrost, but be very careful. Also, turkeys defrosted in the microwave must be cooked immediately. And never thaw a stuffed turkey in the microwave.

Turkey Cooking Methods – There are several common methods to cook a turkey. First, and probably the most popular, is the oven roasted method. Gaining popularity lately is the deep fried turkey approach. But my all-time favorite method to make a turkey is on a grill.

Oven Method – For this one, you place your turkey in a 325° oven and roast it until it’s done…usually about 15 minutes per pound. You can cook it covered or uncovered, tented with foil or without foil, in a baking bag or without. Whatever you do, you really need to watch it this way so that it doesn’t dry out.

Deep Fried Turkey – This method is gaining popularity but has been extremely popular in the South. For this, you inject flavor into the turkey rather than shaking on seasonings. You get a big turkey fryer, pour in 50,000 gallons of oil (okay, maybe not 50,000, but it seems like that) then add your turkey. Follow the instructions on your fryer. Generally it takes about 3 minutes per pound to fry a turkey. I will probably never try this method…not because it isn’t absolutely fabulous, but for those of you who know me, I don’t have very good depth perception and I’d probably trip over the oil pot. Lots of fires and injuries happen with this method. So if you’re even remotely clumsy, have small kids or animals around, I wouldn’t try this at home.

Grilled Turkey – This is my absolute favorite way to make a turkey. While this can be done on a charcoal or gas grill, I prefer using a charcoal grill. In either case, just set the grill up for indirect heat. Add in a drip pan to catch those wonderful drippings. Add some soaked wood chips if you want, and place your turkey on the cool side of the grill. I’ve had a 20 lb turkey cook in around 2 hours, but according to everything I’ve read, it will take 12 to 15 minutes per pound. A side benefit of grilling a turkey is that it leaves your oven available to make all the other fabulous side dishes you make.

Stuffed versus Unstuffed – I know many of you love to stuff a turkey but for me, I make mine outside the bird. There are several reasons to do that, but the most important is salmonella. I am just too concerned that my stuffing won’t be cooked well enough inside the bird and that the stuffing will be dangerous to eat. If you absolutely have to stuff your turkey, make sure to stuff it immediately before you cook it and then check that the stuffing has reached 165° so that you are not at risk of getting salmonella poisoning. Make sure to check the stuffing temperature in several places.

Brining – Brining a turkey, that is, soaking it overnight in salt water, is a very popular way to add moistness to the bird. Just use 1 cup of kosher salt to 1 gallon of water. Make enough brine to cover your turkey. Keep the turkey refrigerated and brine it for about 12 hours or so. One note….a brined turkey will usually cook faster than an unbrined turkey, so watch your cooking times.

Testing for doneness -- The USDA says that you should cook until temperature reaches 170° degrees in the breast and 180° degrees in the thigh. Do not worry if your meat is slightly pink, it’s the internal temperature of the meat that determines whether or not the turkey is ready. And don’t forget to let the turkey stand for about 20 minutes or so for the juices to redistribute. This will keep your turkey moist and tender. This is just about enough time to pull together your last minutes items for your fantastic meal.

If all else fails, call the Butterball hotline (NOT SIMPLY IMPRESSIVE) at 1-800-323-4848 for assistance on turkey cooking. They are available long hours during the holiday season and are even open on Thanksgiving morning. Also see www.butterball.com.

And most of all, enjoy Thanksgiving. After all, we have a lot to be thankful for. Have a great November and don’t forget to expand your cooking horizons.

Judy A. Toth

Simply Impressive Cooking School
480.654.1981
www.simplyimpressive.com