Key Lime Rub

I also want to share with my followers all the secret seasonings that I use in alot of my dishes.
A few years back I traveled to Key West and visited a gourmet kitchen store. I gave this seasoning a try and now I can not live without it. ALL YOU KEY LIME LOVER's WILL LOVE IT!

R.C. Buck's Gourmet Rub - Key Lime

I just use it for strictly grilling. A little or NO Hawaiian salt and lots of the keylime seasoning. I let it soak in for 15 minutes before it goes on the grill.
It is the only way that I will eat steak now. You can also do it on chicken.
Another way that me and my girls like using it is as a garlic salt. So get creative!
It tastes great on Mac salad as well.

They do not sell it locally in stores as far as I know.
I simply call the 1-800 number on the bottle and order like 5 at a time.
You can also visit http://www.bodineetcfoods.com/
ENJOY!!

Caroline's Thanksgiving Turkey 2009

Every year I try to create new turkey recipes by making the previous year's better. So this year I tried the whole brining process and Incorporated a few steps to make it a tab bit better.

I must say that the turkey came out very good but the only thing is that if you want your turkey to have 5 star pictures for your family album then this is not the turkey for you. I cooked the turkey breast side down first which leaves a permanent indent when you flip it right side up. However, if you are going for JUICY tastes...I recommend you give this method a try.

For me turkey is an all around year meal. Especially after Thanksgiving if you can find those discount turkey's on sale..then be like me and STOCK up for the next months down the road...HOPE YOU ENJOY!!!!













Caroline’s Thanksgiving Turkey 2009

23lb. Turkey
defrost in icebox 3-5 days or in cooler 1-2 days

BRINE:
Tues. PM –Wed. 6pm (not more than 24 hours)
10 – 12 hours ideal

1 c. Nori’s salt
1 ½ c. brown sugar
Thyme
Orange zest
boil to dissolve
cool
add to cold water with ice to fill cooler (small cooler or igloo juice jug cooler)
when done brining 10 – 12 hours rinse and pat dry

**let the turkey rest in low part of refrigerator for 12 more hours

Preparing the turkey:

thrust the turkey (tie)
rub with canola oil- not butter (butter under the skin with ½ block butter)
salt and pepper the cavity
stuff the cavity with orange wedges, sealing the cavity with foil

Cooking the turkey:

Using a V roasting rack, place the turkey breast side down
Put 1 ½ cans of chicken broth in the bottom of the pan
Bake 350 for 1 ½ hours
Turn right side over 2 ½ hours @ 275 degrees
Keep basting with butter alternating chicken broth juices from the bottom pan (every 15-20 minutes)
Bake 350 for 1 more hour

Thermometer should read 240 in thigh or 225 in breast
(check your size of turkey reading online for doneness)

Also you may want to adjust cooking time by the size of turkey too..remember this cooking time is for a 23 pound turkey so cut time in half if using a smaller turkey..

GRAVY:
* drain out the juice from the bottom of roasting rack and put in freezer to separate fat from broth
* With the roasting pan on 2 burners on the stove add butter ½ stick and about ½ cup flour
scrap bottom of pan and whisk
add herbs (thyme and rosemary), 2 tbsp. of fat drippings, and chicken broth
salt and pepper to taste
strain