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      Turkey 101: 2 Ways to Cook the Perfect Bird

      The countdown is on!

      There TMs only one week left until Thanksgiving Day!

      Whether you are a newbie to the world of cooking a turkey, or a seasoned pro, there's always ways to improve your bird recipe.

      This morning, James and Jesse with HEB Plus! explained 2 different ways to cook your turkey and even threw in some delicious side dishes!Cajun Fried Turkey w/Injectable1 whole turkey 13# or less 1/2 stick of butter 1/2 bottle of Cookwell or GVR Marinade or Flavor BoosterMake certain bird is completely thawed; pat dry with paper towels.Blend softened butter and marinade together; inject marinade twice in each breast and once in each leg, thigh, and wing if desired.For best results allow bird to rest for 30 minutes to 2 hours before frying. Slowly lower into fryer neck end first and cook for 3 1/2 minutes per pound. Let rest before slicing.Roast Turkey w/Truffle Butter1 whole turkey 10-20#1# butter1 tablespoon Truffle Salt 1/2 cup HEB Basting Oil1. Mix all ingredients and scrape into pastry bag or Ziploc with one corner snipped off. Gently part the skin from the turkey and pipe the butter into the space between. Using your hands smooth the butter out all over the bird.2. Roast for 10-15 minutes @ 400 until the skin is well browned then turn the heat down to 325 and continue for 15 minutes per pound.For best results allow bird to rest for 30 minutes to 2 hours before cutting.Jammin TM Green BeansPrep Time 30 minutes2 tablespoons Better Than Good Bacon JamAdam TMs House Rub as needed1 # Green Beans, ends trimmed 1/4 cup toasted pecans or walnuts, choppedBoil small pot of salted water. Add beans and blanch for 30 seconds. Remove from pot and shock with ice water. Heat pan with 2 tablespoons olive oil; saut beans for 3-5 minutes until heated through. Add Bacon Jam and nuts then toss until coated.Cranberry Pomegranate Stuffing4 cups toasted or crusted bread, diced into cubes1 1/2 cups Robert Reserve Cranberry Pomegranate Sauce1 cup Luc Pirlet Pinot Noir1 1/2 cups celery, finely chopped1 cup onion, finely chopped 1/2 cup shallots, finely chopped1 cup green bell pepper1 package HEB Cranberry Pork Sausage, cut in to small pieces1 1/2 cups Central Market Organic Chicken brothChopped PecansPreheat oven to 350 degrees. Cook sausage; Remove. Saut vegetables in sausage drippings.Deglaze pan with wine and let reduce to a third. Turn off heat Add chicken broth and Robert Reserve Cranberry PomegranateSauce to pan and mix, In bowl mix bread with rest of ingredients.Add to oil sprayed casserole dish. Top with pecans and cover. Cook for 45 minutes removing cover for last 15 minute of cooking.Flavor Booster 1/2 cup HEB Basting Oil (used in 1/4 bottle increments) 1/2 stick butter 1/4 cup fruity white wine such as Hot Tub 1/4 Central Market Chicken Broth1 tsp each of salt and pepperCombine all ingredients in saucepan over low heat until butter is melted. Keep warm.Inject throughout turkey, beef, or chicken.