Storm the Cassoulet

Roasting Turkey in a Convection Oven

Preheat the oven to 300 degrees. Follow the cooking times below for a roasted turkey in a convection oven.

6 to 10 lbs.: 1 1/4 to 1 3/4 hours.
10 to 14 lbs.: 1 3/4 to 2 1/4 hours.
14 to 18 lbs.: 2 1/4 to 2 1/2 hours.
18 to 22 lbs.: 2 1/2 to three hours.
22 to 24 lbs.: 3 to 3 3/4 hours.

Proper preparation prior to cooking is important. Roast your turkey in the center of the oven, so that the air can properly circulate around the bird. If you’re using two oven racks at the time, put the bird on the lower rack, and if more than one pan is used, place them at opposite sides of the oven so that the pans do not overlap. Your bird will need plenty of room for the air, so make sure that there is at least 1 ½ to 2 inches of free space surrounding the pan. Place the turkey breast on a turkey lifter in the roasting pan. Cover the wings and drumsticks with foil, as they brown more quickly than the rest of the bird

Using a convection over requires lower temperatures than conventional ovens; set the oven temperature for 300 degrees F. You don’t have to baste the turkey during cooking, but if you’re using a marinade or sauce, wait until the end of cooking to baste.
Cooking time varies by weight, but an unstuffed bird of 14 to 18 lb. should cook for about 2 ¼ to 2 ½ hours. If the unstuffed turkey is 18 to 22 lb., extend the cooking time to 2 ½ to 3 hours. Stuffed birds take a little longer; allow for a cooking time of 2 ½ to 3 hours for a 14 to 18 lb. bird, or 3 to 3 ½ hours for a stuffed, 18 to 22 lb. bird. If you need to open the oven door often during cooking, the time required will be increased due to heat loss.

There are a few other variables to keep in mind that may affect cooking times. If your turkey is partially frozen, cooking time will be extended and the turkey may over-brown. To slow browning, cover the turkey with a foil tent; this will extend cooking time as well. Shinier metal pans cook turkey slower than darker roasting pans, and the larger and deeper the roasting pan, the greater the cooking time, due to reduced heat circulation around the turkey. Finally, if you use a lid on your roasting pan, the cooking time will be reduced.

Your turkey is finished when the temperature at the center of the stuffing reaches 165 degrees F, and the thigh temperature is 180 degrees F. Juices from your bird should be clear, and are easily checked by deeply piercing the thigh muscle. If the juices are reddish pink, the bird will need a bit more time in your oven. Place your turkey onto a platter, remove the lifter and let the bird stand for about 15 minutes for the juices to set.

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Cranberry Christmas Cake

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Ingredients:

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Method:

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party. Enjoy!

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1-Minute Chocolate Chip Cookie in a Mug

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Ingredients:

1 Tablespoon unsalted butter

1 Tablespoon granulated sugar

1 Tablespoon brown sugar, firmly packed

1/2 teaspoon vanilla extract

1/8 teaspoon (pinch) salt

1 egg yolk

3 Tablespoons all-purpose flour

1-2 Tablespoons chocolate chips

Method:

Microwave butter in a mug until melted, 30 seconds to 1 minute. With a spoon, mix in sugars, vanilla extract and salt until well-combined. Mix in egg yolk until no traces of the yolk are seen. Mix in flour. Fold in chocolate chips.

Microwave on high for 40 seconds, or a maximum of 50 seconds. Serve warm (maybe even with a dollop of ice cream).

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Pumpkin and Cranberry Risotto

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Ingredients:

2 14 1/2-ounce cans reduced-sodium chicken broth
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup Libby’s® 100% Pure Pumpkin
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
1/4 cup grated Parmesan cheese
Salt and white pepper to taste
Additional grated Parmesan cheese, if desired

Method:

Bring chicken broth to a boil in a medium saucepan. Reduce heat to low; keep warm.

Melt butter with oil in large saucepan over medium-high heat. Add onion; cook for 2 minutes, stirring frequently. Add rice; cook for 2 minutes, stirring frequently.

Add wine; simmer until all liquid is absorbed, stirring frequently. Stir in pumpkin.

Add 3/4 cup chicken broth to rice. Reduce heat; simmer until absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but still firm to the bite and mixture should be creamy. This should take about 20 to 25 minutes.

Stir in dried cranberries and cheese. Add salt and pepper to taste. If desired, garnish with additional Parmesan cheese.

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Chickpea, Sausage, and Kale Pasta

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Ingredients:

1/2 pound short pasta orecchiette pasta
3/4 pound Italian sausage meat
1 tablespoon olive oil, plus more for drizzling
2 tablespoons minced garlic
1 can (15.5 ounces) rinsed and drained chickpeas
5 cups ribbed and shredded kale
1/2 cup grated Parmesan
Salt and pepper
Lemon juice, for drizzling

Optional:  hot pepper flakes

Method:

Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.

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