Directions Brine the turkey for a minimum of 10-12 hours or overnight. Remove the neck and giblets (not used in this recipe). Brine the turkey in a large brining bag or plastic container. In the brining bag or container, add the grapefruit juice, water, salt and sugar to combine. Stir to dissolve the sugar and salt. Add the rosemary sprigs. Place the turkey in the brine. Add more water to cover the turkey (if necessary). The turkey should be covered in the liquid. Place turkey in the refrigerator. Remove the turkey from the refrigerator two hours before cooking. Discard the brine & rinse the turkey well with running water both inside and outside the turkey. Pat dry the turkey with paper towels. Let it sit in roasting pan for 45 minutes to one hour to dry the skin.
Preheat the oven to 400 degrees and place the turkey breast side up in a roasting rack inside of a large roasting pan. Add 2 cups of the chicken broth to the pan. Brush the turkey with Forbidden Fruit Flavorburst. Season the turkey with salt and pepper to taste. Place turkey in the oven for 30 minutes then reduce the temperature to 350 degrees, continue to cook for another 2 2 ½ hours. Baste the turkey with Forbidden Fruit Flavorburst every 20-30 minutes. When the turkey's internal temperature reaches 165 degrees, remove the turkey from the oven and transfer to a platter. Cover with foil and let rest for 30 minutes. Carve the turkey and serve. Serves 10 - 12 people
Green salad with Grapefruit & Dried Cranberries
2 red grapefruit ¼ cup Forbidden Fruit Flavorburst 1 tablespoon minced scallions ¼ teaspoon salt ¼ teaspoon freshly ground pepper 8 cups torn butter lettuce 6 cups baby spinach 1 14 oz. can hearts of palm drained and cut into bite-size pieces 1/3 cup dried cranberries 1/3 cup toasted pine nuts
Preparation Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.
Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice. Add lettuce, spinach and hearts of palm to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.
Shrimp & Sun-Dried Tomato Pasta
Thank you, Linda from Scotia, NY, for sharing your favorite pasta dish! It's also great for dinner parties! Serving Size / Yield 4 - 6 servings 1 cup fresh basil, chopped 1 cup Buttered-Garlic Olive Oil 1/2 cup fresh lemon juice 1/4 cup capers 3 teaspoon caper juice ¼ cup oil-packed sun-dried tomatoes, drained and chopped 2 tablespoons garlic, minced 1 ½ lbs. fresh shrimp, peeled and deveined 1 lb. fresh linguine pasta, cooked Sun-Dried Tomato Olive Oil salt & pepper, to taste
Directions Whisk basil, Sun-Dried Tomato Olive Oil, lemon juice, capers, caper juice, tomatoes, and garlic in a bowl to blend. Season with salt and pepper to taste. Let stand at room temperature for at least 2 hours. Prepare grill and bring to a medium high heat. Brush shrimp with Buttered-Garlic Olive Oil and grill for 3 - 4 minutes turning once, until shrimp are just cooked through. In a large pasta bowl, combine pasta and shrimp. Toss with caper-basil vinaigrette. Serve immediately.
Cut bell pepper in half lengthwise; discard seeds & membranes. Place pepper halves, skin side up on a foiled lined baking sheet; flatten with hand. Broil for 10 mins or until blackened. Place in a paper bag, fold bag to close. Let sit for 10 minutes. Peel & chop. Cook edamame & haricots verts in boiling water 4 mins, rinse with cold water & drain.
Serves 3 - 4 people as main dish or 6 as a side dish ¼ cup sweet onions very thinly sliced ¼ cup Roasted Garlic Olive Oil or Italian Herb Olive Oil 1 cup quartered and thinly sliced zucchinis 1 cup of diced peeled and seeded tomatoes ¼ cup quartered black olives, oil or salt cured 1 tablespoon crushed dried Greek oregano ½ cup of feta cheese, cubed salt and pepper to taste Spaghetti or any short pasta like penne
Put the tomatoes to drain in a colander. In a medium bowl, mix the onions, olive oil, oregano and salt to taste. Let marinade for 10 minutes. Parboil the zucchinis for 1 minute or till they slightly change color but still firm. Rinse with cold water to stop the cooking. Cook the pasta. Add the zucchinis, tomatoes and olives to the onions. Salt and Pepper to taste. Distribute the pasta on the plates, put the veggie mixture atop and garnish with the feta. Finish with a fillet of olive oil on the feta. Optional: Can be served warm or cold as a salad. You can replace the pasta with spaghetti squash.
Serves 12 Our favorite pesto recipe. We make large quantities and freeze the left-over in ice cube trays. Once frozen, put them in a zip-lock bag and you got on-demand measured 1 tablespoon serving for making pastas, flavoring soups, stews, fish or chicken.
4 cups of firmly packed washed basil leaves 1 lightly rounded tablespoon of minced garlic ¾ cup Italian Herb Olive Oil ¾ cup freshly grated Pecorino Romano cheese or Parmesan or combination of both ½ cup pine nuts, lightly roasted in a pan till they get a light brown coloring 1 tsp coarse salt (if using regular salt, put less)
Grate the cheese (the food processor work well for that). Put aside. Put the garlic and salt in the food processor and pulse a few times to mash the garlic. Add the basil leaves in the food processor to the salt and garlic and chop well. Drizzle the oil while the food processor is running. Stop the processor and add the cheese. Pulse a few times to mix. Add the pine nuts. Pulse a few times to break them up. Serve over your favorite pasta and enjoy!
Tip: Add a bit of the salted pasta water to the pesto before stirring it in the drained pasta (about 1 tsp for 1 tablespoon of pesto). It will give it a nice bright color and a smoother texture.
Basic Balsamic Reduction
2 cups Mixed Berry Balsamic Vinegar or Strawberry Balsamic Vinegar ¼ cup sugar pinch of salt Directions Over medium high heat bring to a rolling boil - stir until sugar is dissolved and continue to cook until reduced to 1/3 - 1/4 cup this is very potent and a little goes a long way - I love to serve it over fresh cut strawberries with fresh whip cream!
Directions Place the vinegar in a small saucepan and bring to a boil over medium heat. Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar:
DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly. 4 Cool in the saucepan. Bottle and serve with a small spoon. Drink the wine after. You want your wits about you when reducing something.