Transcripts
1. Introduction: Welcome to my how to make a bacon wrap turkey
cooking class. In this class, you
will learn step by step how to make a
bacon wrap turkey. How to make a maple bacon
turkey breast roast with a maple butter injection. How to make spinach and
artichoke stuffing. How to make roasted
garlic mashed potatoes with rosemary brown butter. How to make sauteed green
beans with Colby jack cheese. How to make roasted brown sugar and ginger butternut squash. How to make a brown butter and chocolate layer cheesecake
with chocolate ganache. And how to make a
buttery pecan topping. Hello, my name is Ivory. I love food and enjoy sharing
what I do here at home. This will be my second
skill share class, and I plan on adding more soon. I'm excited to share with you my guide to stress free cooking, success Fall Holiday Meals. This includes a
two week time line of everything that
needs to be done, so you'll be prepared
and stress free. When Turkey Day arrives, most of the menu is designed
to be made ahead of time. You will take a small amount of time for preparing each day. You will not have to be
in the kitchen all day. On the fall holidays, there will be a few days on the timeline that
have grocery trips. I have your grocery list
already done for you. Please read the class
description for more details and to see
what else is included. This does take some
knowledge in the kitchen. You will need to know how
to do things like measure, operate an oven and stove, cut vegetables, and use
some kitchen equipment. By the end of this class, you should be successful and confident at making
your own bacon wrap, turkey sides, and dessert. Thank you for joining me.
2. Class Project: Welcome back. The project for today's class is to make
your own bacon wrap, turkey or turkey breast roast Using the techniques you have
learned from this class. You can stick with
the peppered bacon and an injection I shared, or try another type of bacon out with a different injection. You will need a
large roasting pan, a thermometer, and an
injector for this project. All other ingredients
can be found at your local grocery
store for your project. Take a picture of
your bacon wrap, turkey or turkey breast roast, and upload it to the
project gallery. Take some pictures if
you would like to, and post as you go along. I will provide feedback. I'm excited to see
your creation. I will also be checking in to answer any questions
that Chem may have. If you're not into the
bacon wrap turkey, you can always make a side or the cheesecake instead,
for your project. Don't forget to take a picture and upload it to the
project gallery. As a reminder, the steps
you will need to do for the turkey are defrost
and prepare the turkey. Choose an injection and make it. If you need to
inject the turkey, make a bacon weave, wrap the turkey and bacon stuff, the turkey, and bake
and present the turkey. Enjoy your dinner. Don't forget to take pictures and post
it to the project gallery. Thank you so much
for joining me.
3. How to Defrost and Prepare the Turkey: The first thing we will be doing is defrosting the turkey. One of the safest ways to thaw a turkey is in the refrigerator. I keep the turkey in its original packaging
and place it into a large roasting pan and thaw it out for a day for every
four to five pounds. You can find detailed
directions on how to defrost the different sized turkeys
and the bacon turkey recipe. I didn't record
this, but I did take only the white grocery bag off for the remainder
of the defrosting time. Now for the next step, I used to wash the turkey, but stopped doing it when I read the USDA advises against it. Any bacteria is destroyed
anyways when the turkey is cooked to a minimum
internal temperature of 165. I do still use the sink though, to get it out of its packaging. I always make sure to clean and sanitize it before and after
I place the turkey in there. First take it out of its original packaging
and drain the juices out. Then you need to
take the neck out. Check for any other parts
you may find in there. There should be a bag of
giblets in there where you can turn it around and
find it under the neck skin. Make sure to save these parts. If you're into giblet gravy, place the turkey on a clean
roasting pan or baking dish. When baking the turkey, you can leave the lock on, but when frying, make
sure to cut it off completely for the tail. I usually cut it off, but you don't
absolutely need to. I then trim some of the
fat off around the turkey. I also like to trim the
skin around this area. It doesn't have to be perfect. The bacon will be covering it. Now, do the same
with the turkey. Now, pat dry the inside of
the turkey with paper towels. Do the same with the outside. Don't forget to clean and sanitize the inside
of the sink in. Anywhere you think the turkey may have touched or tripped on, the turkey is now
ready to be injected.
4. How to Make a Quick and Easy Apple Cider Injection: These are the
ingredients you will need for the apple
cider injection. Start by adding 12
cups of apple cider, 34 a cup of low
sodium chicken broth, 34 of a teaspoon
of garlic powder, one teaspoon of ground, 14 a teaspoon of salt and 14 teaspoon of pepper to a pot over medium to
medium high heat. Stir the mixture and
bring it to a boil. Let it boil for
three to 4 minutes, then take it off the heat. Now, pour it into a
heat safe container. You want to make
sure it is cooled down before you inject
it into the turkey. I think I made this the night
before and refrigerated it, but you don't need to keep
it in there that long. When you are ready to
inject the turkey, stir it so everything
is all mixed up. If you don't want to do
the apple cider injection, some other easy ideas or
ranch melted salted butter, beer or one thing I haven't tried yet is
hard apple cider. Next step is
injecting the turkey.
5. How to Inject the Turkey: Welcome back. For this
particular turkey, I injected it with
ranch dressing. I put it in these
containers so I could get the
injection out easily. First, unscrew the needle
from the injector, place the injector
into the liquid, and pull the plunger so the liquid gets sucked
into the injector. Now, screw the needle back on, starting on the top of the
breast at around every inch. A little at a time doesn't
have to be perfect. Now inject the rest of the breast and do the
same with the other side. Now you want to get
some end to the legs. Do the same with the other side. Get some of the injection
into each thigh. Now, do the same with
both of the wings. Again, it doesn't
have to be perfect. Just as long as you get
some of the in there. Apparently, I thought that
the thighs needed more. If you feel that way with
any part of the turkey, you can just go
ahead and add more. There is usually some of the
injection left on the bird. I usually just rub it in. Now the bird is ready
to be wrapped in bacon. Next step is the bacon weave.
6. How to Make a Bacon Weave: We will be starting out
by placing a piece of parchment paper onto a large
plate or cutting board. Now, place a slice of bacon vertically onto one side
of the parchment paper. Continue placing the
bacon next to each other, so each slice of bacon is
touching, but not overlapping. Do this with slices of bacon. It should look like
this when you're done. Now, fold down every other slice of bacon just a little bit. Once every other
slice is folded down, add a slice of bacon to the top. Horizontally. Fold the slices of bacon that you folded in the previous step
back to the top, and over the slice of
bacon you just put down. Now take every other
slice of bacon that you did not fold the first
step and fold them up. Add another slice of
bacon horizontally. Try to make it so it is close to the other horizontal slice
of bacon you placed earlier. Now fold the slices that
you just fold it up, back down, and over the horizontal slice of
bacon you just put down. Repeat these two steps. Starting out with
folding the slices that you did not fold
up the last time. Do this until you have used
all 16 slices of bacon. Once all the bacon is down, just make sure everything
is all formed together and there are no gaps or holes
between the bacon slices. Now we are ready to bake
and wrap the turkey.
7. How to Wrap a Turkey in Bacon: Now that we have
our bacon weave, we are ready to wrap the turkey. First, we're going to place the weave on
top of our turkey. Carefully pick up the weave with the parchment
paper and guide it so the corner of the weave is matching the
corner of the turkey. Carefully flip parchment and the weave over onto the turkey. Peel the parchment paper off. Go around and make sure that
the bacon is aligned with the turkey weave back any part that may have come undone while flipping
it onto the bird. Do this for both sides. Secure with
toothpicks if needed, trim any bacon that may be hanging out where you think
it doesn't need to be. Now, spend the
turkey around area. The neck used to be trim
the bacon around that area. You may have done this earlier in the preparation
of your turkey. If you haven't, I like to trim this area so there will
not be any st showing. Do the same the other side. Now we are going
to wrap the legs. Start on the side of the leg that doesn't have
much meat on it. Take a slice of bacon and start wrapping it
around the leg. Continue to wrap the bacon
around adding more slices. As you go until you get
to the meteor side, you want to make
sure that the leg is completely covered and
everything is tucked in. You can tuck in of the bacon under other slices to make
sure it all stays together. Do the same with the other leg. For this next part, just do this the best you can. Starting at the
bottom of the wing, add a slice of bacon
and wrap it around. Now, add another slice bacon. Make sure it is tightly
wrapped around. Now, do the same
with the last slice. Make any adjustments that
you feel are needed. It doesn't have to be perfect. Do the same with the other wing. Sometimes you may get a turkey that has skin instead of a howl. Either way, I usually
attach the legs back. If you accidentally cut off the skin or the hock
clock, that's okay. I think it's more
of a preference. If you would like, you can wrap the turkey up to two
days ahead of time. The turkey is now
ready to be stuffed. Make sure you stuff it
the day you cook it.
8. How to Stuff the Turkey: Now that the day is here
to cook your turkey, it is time to stuff the bird
with some herbs and veggies. For the best results, use vegetables that are
less dense for this turkey. I am going to stuff
it with some onions, apple chop the veggies
into large chunks. After that, all you
do is just add them in along with the herbs,
however they will fit. Do not pack it too tightly. If you would like some ideas
for what is best to use. I have a list of veggies and herbs in the bacon
wrap turkey recipe. You can find this in PDF form
in your Holiday Meal guide. I will also add a list of
veggies to stay away from. The reason why I like
to stay away from dense vegetables is
because it will increase the baking time and
the bacon may end up getting too brown
before the turkey is done. Before placing your
turkey in the oven, leave it out at
room temperature, covered for about 45 minutes. The turkey is now
ready to be baked.
9. How to Bake the Turkey and Presentation Ideas: Start by pre heated your oven
to 350 degrees Fahrenheit. If you have an oven
shake thermometer, stick it into the thickest
part of the thigh. Make sure to avoid the bone. Now carefully place the bacon, wrap turkey onto the rack
of your roasting pan. I sometimes forget to do this, but I like to place paper on the bottom of
the roasting pan. It makes the pan easier
to wash later on. Now grab two large
pieces of foil. We want to make sure
that it's big enough to cover the roasting
pan and the turkey. Starting with one side cover as much of the
turkey as you can. You also need to be able to attach the foil
securely to the pan. Now, cover the other
side of the pan, make sure the foil
is well attached. The turkey will need to be on the second to lowest
rack of the oven. Bake the turkey at 350
degrees Fahrenheit. Please check the
turkey recipe for a guideline of how long
it may take to cook. Check on it in about
an hour and a half once The internal
temperature of the thick the thigh is 90-110
degrees Fahrenheit. Take the foil from around the pan and place it
around the turkey. You are no longer covering
the whole pan with the foil if it is
over 110 degrees. When you move the
foil, that's okay. Make sure to use oven
mitts if you have them. When handling the foil, the bacon should be slightly brown by now and
will continue to slowly brown very slowly
underneath the foil. This is how you want it to brown bake the turkey
until it has reached at least 158 degrees are
the turkey is done when the internal temperature
of the thickest part of the thigh is 165 degrees. When you take the
turkey out of the oven, tent it with foil, allow it to rest for
30 to 45 minutes. The turkey will continue
to cook after it is removed from the oven and
raise the temperature to 165. I accidentally cook this
one a little longer though. You will also need to make
sure that the thickest the breast is at
least 165 degrees. Please read the bacon up
turkey recipe about carry over cooking while the turkey is
either cooking or resting, you can get your
presentation ready. I like to keep mind simple, but you can go all
out if you like. Start out with a nice
serving platter. I saw some really
nice ones on Amazon, but you can also find
these Target or Walmart. I got this one from a
restaurant supply store. I'd like to start off with
something green going around. I used a regula for this. You can use any herbs or
greenery that you think may look pretty for this next part. I originally thought some sliced oranges would look pretty where the onion chunks are.
I forgot to order them. I think apples chopped in
half will look pretty. Also, maybe even some peers for more ideas on what
to put on your presentation. I wrote some down in the
bacon turkey recipe. I ended up finishing this one
off with some cranberries. When you're done with
your serving platter, carefully transfer the turkey onto the middle
part of the tray. Be careful not to burn yourself. The turkey is now ready. I really hope you'll enjoy it, along with the sides and the
dessert that I have added. Thank you again so
much for joining me.
10. How to Make the Cheesecake Crust: Welcome back. We will start out by
making the crusts first, separate the spring form pan, Place some parchment
paper on top of the base. Now, place the top
over the base and the parchment paper push down
and latch it back together. Slip the pan over and trim the parchment paper around
the outside of the pan, spray the bottom
part of the inside of the spring form pan
with the pink spray. The oven will need
to be preheated to 350 degrees Fahrenheit. For this cust, you will need 25 whole Oreos and four
tablespoons of salted butter. Melt the butter in
the microwave for about 30 seconds
or until melted. Start by adding the oils to a food processor poles until
the oils are fine crumbs. I prefer to do it in
two smaller batches, but if you want to
push them all at once in a bigger food processor, you can now carefully transfer the oil crumbs
to a large pole. Add the melted butter, stir until the mixture
is completely moistened. Before I add the
Oreo crumb mixture, I like to spread the
oil around using a paper towel just to make sure the bottom
is coated evenly. Add the mixture to
the cheesecake can cover the bottom as evenly as you can with
the Oreo mixture. Using a measuring cup or around black flatten the crust down, firmly placed in a 350 degrees Fahrenheit, pre heated for eight
to 10 minutes. Take the crust out of the oven and allow it to cool
to room temperature. Up next is how to make
the brown butter.
11. How to Make the Brown Butter: For the brown butter, you will need six tablespoons
of salted butter. Cut up and even slices. Start by heating the small
pan over medium heat. Once heated, add the butter. This is better to do in
a lighter colored pan, so if you have one, it makes
it easier to see the butter. Brown. I just went with
what I had at the time. If you do use a
darker colored pan, just try to keep a closer
eye on the if you can. Once the butter is melted, stir often for about
a minute or until white bubbles corn continue to stir. Occasionally, for
around another minute, the milk solids will separate and sink to
the bottom of the pan, and it will eventually plum up. When this happens,
the butter will start to turn a
light golden color. Keep watching and stirring until the butter turns to more
of a golden brown color. Now would be the time to
take it off the heat. The milk salads on the
bottom of the pan will also be a slightly darker,
golden brown color. Pour it into a heap, safe container, it can
continue to brown. So make sure to stir for a minute or two
until it cools down. I ended up making two batches. This is what happens
when you don't have a bowl ready and don't
stir it right away. I thought I burned it.
Notice it is a darker color. I like to make this
ahead of time, so I ended up refrigerating it. This can be covered and
refrigerated for up to two weeks. As far as the color goes, you do not want it
to go any darker than the one on the left. I think I got lucky
with this one. I couldn't really
taste any difference between the two brown butter, so I ended up using the one. If it has any black on it, smells burnt or taste
burnt or bitter. You will need to start over. If you are making the
cheesecake right away, set it aside in the
refrigerator to cool for at least ten to 15 minutes to get it more at
room temperature. Next is how to prepare the cheesecake pan
for the water bath.
12. How to Prepare the Cheesecake Pan for the Water Bath: We will be starting out by bringing out two
large pieces of regular foil that
are long enough to wrap up the side of
the spring form pan. It is better to use extra wide, heavy duty foil if you have it. If you have the extra wide foil, you will not need to combine the two pieces of
regular foil together. Take the two pieces of foil
and place them both sides up. You want to fold them,
so the two pieces of foil turn into
one large piece. Start with folding the piece of foil that is farthest
away from you. You want to take the bottom of that piece of foil and fold it up to about an inch or two of
the shiny side is showing. Now fold it down
across horizontally. Now grab the other piece of
foil that is closest to you, estimate about one
to 2 " from the top. And fold it to the
dull side of the foil. Goes down and under,
almost like a book. Now fold it down flat all
the way across horizontally. Now take the foil and fold it open so it is almost
like an open book. Do the same with the
other piece of oil. Take the piece of
oil that is closest to and extend it over
to the bottom of the other piece of oil is under the piece of
oil that is closest to be combined like
it is one piece. If you look under the piece of foil that is closest to you, you should see that the
shiny part of the piece of foil is attached to the piece
of foil closest to you. Now flatten down the foil. The only reason I'm using the regular foil is because
I'm also using an oven bag. After this, I do not suggest using regular
foil without an oven bag. Oven bags are the only
thing I've found so far to keep water from the water
bath from getting cheesecake. If you only use one
thing from this section, make sure to use an oven bag. Oil by itself usually
never works for me. Even if it is heavy
duty and extra wide, I sometimes skip
the foil and just to use the oven bag and
it still works out great. If you're using an oven bag, the only thing you may
need to worry about the steam from the water bath
getting into the oven bag. I think that may have
happened once with me. I like to use the foil
because it covers the side of the cheesecake pan and blocks the steam in case
steam does get into. Then now we are going to wrap the bottom and the outside of the
spring form pan. Place the cold cheesecake crust in the middle area of the foil. Guide the foil so it wraps up and around the side of
the spring form pan. Go around the outside of
the spring form pan in a circle and make sure the foil is all the
way up the side. Any extra foil that goes above the top of the pan
be folded down. Try to get the foil so it is wrapped around the pan tightly. You want to prevent
steam or water from getting in between
the pan and the foil. The cheesecake pan is now
ready for the oven bag. Place your cheesecake
crust into the oven bag. Pull the oven bag up and
around the cheesecake. Fold it down while making sure the oven bag is placed high enough around the cheesecake so no water from the
water bath can get in. Now, make sure that the oven bag is snugged around
the cheesecake pan. The cheesecake pan is now ready for the
cheesecake filling.
13. How to Make the Brown Butter and the Chocolate Cheesecake Filling: These are the
ingredients you will need to make the
cheesecake filling. I have written down
all the ingredients in the amounts in the
cheesecake recipe. Start by adding four large eggs and one large egg yolk
to a medium sized bowl. Whisk them together, three heat oven to 325
degrees Fahrenheit. Now add 32 ounces
of cream cheese, one cup of light brown sugar, 13 a cup of granulated sugar, and two tablespoons
of cornstarch to a large king bowl using a stand mixture
or a hand mixture, beat at medium, low speed for about a minute or until the filling begins
to form together. Once the filling forms together, beat at low speed
for another minute, scrape down the side of the
bowl and the beater with the spatula mix on low speed
for another 45 seconds, the mixture should be
fluffy and lump free. Scrape down the side
of the bowl as needed. Now, add one cup of sour cream on two of
a cup of heavy cream. The brown butter, two teaspoons
of butter extra and two, a two teaspoons of
vanilla extract. Continue to mix on low speed
for about a minute or until combined scrape down
the side of the bowl. If you need to continue
to mix on low speed, add the egg slowly and one at a time allow the egg
to blend in before adding the next egg mix on low speed until the eggs and filling are completely combined, sometimes there will be some cream cheese stuck
in the middle part, at the bottom of the bowl. So I'd like to scrape
that area and mix it on low speed for another 30 seconds to make sure I got everything. Now measure out four cups of the filling and place it into a large pole we will be doing
the chocolate layer first, add the chocolate chips
to a medium sized pole. Microwave them for
about 20 seconds, stir the chocolate chips for about 30 seconds to a minute, microwave for
another 20 seconds. The chocolate should
almost be melted, stir for about 2 minutes. If the chocolate chips are not melted by the end
of the 2 minutes, go ahead and microwave it
for another 10 seconds. Then stir again for
another minute or two. Repeat this until the chocolate
is all the way melted. Now, grab the four cups of filling you placed
into the bowl earlier. Add the melted chocolate and three tablespoons
of cocoa powder. Stir this until it is
completely blended. Now, add the chocolate
filling to the top of the cheesecake crust
for the filling. For the second layer that was left over from
the four cups. You can go ahead and refrigerate that when the first
layer is baking. I only refrigerated it for
about 20 minutes though. Up next is the water bath.
14. How to Make a Water Bath: If you haven't already, preheat your oven to
325 degrees Fahrenheit. Once your oven is preheated, pull out the middle oven rack. Place a pan on the rack that will fit the cheesecake
inside of it, and is at least
two to 2.2 " deep. Now, place the cheesecake
inside of the pan, add some hot water into the larger pan that
is surrounding the cheesecake you want to fill it so the water is halfway up the outside
of the spring form pan. Now carefully slide
the oven rock back in, making sure not to
spill any water into the cheesecake or outside
of the larger pan. Now we will be baking
the cheesecake up next.
15. How to Layer, Bake, and Cool the Cheesecake: The chocolate layer
of the cheese. Take should now be
in the oven faking. Start checking on it after about 30 to 35
minutes it is ready. When the filling is
just set and bowl, look for a slight wiggle, a lightly tap the
middle and make sure the cheese take filling
is not stick to my fingers. If it's sick to your fingers, cook it for five to
10 minutes longer. Repeat this until it is ready. This layer ended up
cooking for 15 minutes. Now slowly pour the brown butter filling onto the top of
the chocolate layer, bake for another 40 minutes, and start checking on it. Mine ended up taking 1
hour and 15 minutes. The timing can vary due
to different things. Please read the notes in
the recipe for more detail. When the cheesecake is done, the outer two to 3 " should puff up slightly and
begin to turn brown. And the middle should
be slightly jiggly. Mine puffed up but ended up not browning around the edges
as much as I prefer. If it slightly jiggles and the filling does not
stick to your fingers. If you gently tap
it, it is done. If you don't feel confident
it is cooked enough, you can cook it a little longer. Now, turn the oven off and open the oven door a few inches. Let the cheesecake stay in
the oven for 45 minutes. The cheesecake will
finish cooking the rest of the way during
the cooling process. Carefully take the
cheesecake out of the oven and
take off the foil. Leave the spring form
pan on and allowed to sit at room temperature
for another 45 minutes. Now, refrigerate the
cheesecake inside the spring form pan
for at least 8 hours. The cheesecake is ready after it has completely cooled
in the refrigerator. Now carefully unlatch
the spring form pan. I was concerned that the
chocolate from the inside of the pan may rub onto
the brown butter layer. I decide to pull the cheesecake up and over the spring form pan, the cheesecake is now ready
for the chocolate ganache.
16. How to Make the Ganache and Top the Cheesecake: You will need one cup of semi sweet chocolate chips and one cup of heavy cream for
the chocolate ganache. Start by adding the
chocolate chips to a medium sized bowl, then heat a small pan
over medium heat. Once heated, add
the heavy cream, bring it to a simmer. Once the cream is simmering, take it off the heat, then add it to the bowl
with the chocolate chips. Allow it to sit for 2 minutes, so it can melt some, waste
it for about 2 minutes, or until it is completely
mixed and smooth. The ganache is now ready
for the cheesecake. You want to make sure
it is still warm. When you top it, the cheesecake should be completely cooled. Before you add the topping, pour the ganache on
top of the cheesecake. I usually start in the
middle and go around in circles until it gets towards the outer part of
the cheesecake. I use all of the ganache, then I spread it around with the statula until it is smooth. I like to guide
the ganache so it will drip down the sides
of the cheesecake. The gnage will
thicken as it cools. Make sure to refrigerate
the cheesecake for at least an hour or until the
ganache is completely set. This will help make cleaners. Also, please check out
the recipe notes for instructions on how to
cut perfect cheesecakes. Next is the buttered
pecan topping.
17. How to Toast the Pecans and Make the Buttery Pecan Topping: You will need these
ingredients to make the buttered pecans heat a
large pan over medium heat. Once it is heated, add five
tablespoons of salted butter. Once the butter is melted, add 1.34 a cup of chopped pecan. Saute them for about
three to 4 minutes. When they are lightly
brown and toasted, take them off the heat, add the pecan and the
leftover butter to a bowl. I like to stir it
for about a minute to make sure the butter
doesn't cook anymore. These are the
ingredients you will need to make the
buttered pecan topping. I have all the amounts
written down in the recipe. Heat a large pan over low heat. Once it's heated, add six
tablespoons of butter. When the butter is
melted, add two, a cup of brown sugar and
whisk for about 3 minutes, or until it is bubbling, and the sugar and butter have completely
blended together. Now add two, a cup of heavy whipping cream and one
tablespoon of corn syrup. Whisk or stir until the mixture is well
combined and fubbly. Let it lightly boil for
about 5 minutes, stir, occasionally it will
slightly thicken. Now turn off the heat. Add 34 of a teaspoon
and vanilla extract and the buttered pecan stir for about a minute until
everything is well mixed. Now, place it into a bowl, allow it to cool for about 10 minutes if you would like to make
this ahead of time. This can be covered and
refrigerated for up to two weeks. This can be served on the side or on the top
of your cheesecake. I like to serve the buttered
pecan topping slightly warm, and on top of the cheesecake, the topping will firm up as
it sits or is refrigerated. Thank you so much for being here and I hope
you'll enjoy this.
18. How to Defrost and Prepare the Turkey Breast Roast: Welcome back. We will be defrosting the
turkey breast part. This is a three pound,
boneless turkey breast rose. Keep the turkey breast in
its original packaging, then place it on a
clean baking dish and place it in
the refrigerator. This should take two to
2.5 days to defrost. Once it's defrosted,
take it out of its original packaging
and place it onto a clean plate
or baking dish. Place it skin up and
cover it with plastic. Place it in the refrigerator
overnight or for a day we want the juices to drain out of
the turkey breast roast. Once the juices have drained, transfer the roast
to a dry plate, dry it up with paper towels. The turkey breast roast is now ready for the maple
butter injection.
19. How to Make the Maple Butter Injection: You will need salted butter and maple syrup for the
maple butter injection. The dried sage is for
the start by adding two a cup of salted butter and 13 a cup of maple syrup to
a small pot over medium, low heat stir occasionally
until melted, bring it to a shimmer and let it simmer
for about a minute. Then take it off the heat and place it into a heat
sake container, allow it to cool up. Next is injecting the turkey.
20. How to Inject the Turkey Breast Roast and Wrap it in Bacon: Now we will be
injecting the turkey. I have a flavor injector here. This is just the basic needle that comes with any injector you may find that comes with the injections you buy
from the grocery store. Here is the maple butter
injection that I made earlier. I warmed it up in
the microwave sum so that it would be
room temperature. If you need to
place the injection into a container that you can easily get the
liquid out of, now, go around the
turkey breast and inject it around every 34 of
an inch to an end. It doesn't have to be perfect, just make sure you
inject it all over. I refilled it once, so ended up using a little less than
half of the injection, we will be using the
other half when we wrap this in bacon rub, whatever injection is left
on the turkey breast, all over the turkey
on both sides, refrigerate this
for about 2 hours. I have a bacon weave here that
I made out of maple bacon. I also made a bacon weave with peppered bacon for the
whole bacon wrap turkey. If you haven't already, please watch the
section on how to make a bacon weave to
see how to make this. If to, you can warm up the maple butter
injection to room temperature so it is
easily spreadable. Add the maple butter injection
on top of the bacon wave, so it pots the bacon
wave evenly all over. Then sprinkle four teaspoons of dried sage evenly all over
the top of the bacon. Rub the sage in using a
spoon or a basting brah. Now take the turkey brushed
roast and place your skin. Sit up on top of the bacon. Move the bacon weed so it
is shaped like a diamond. In front of you. Place
the turkey breast so it is laying horizontally
in front of you, in the middle part
of the bacon weed. Now carefully cut
the netting off. Try to keep the turkey breast from moving around
a lot. If you can. I decided to place the skin side up because I
thought it may hold better. When the netting is cut off, the turkey breast usually
falls apart in small pieces. When you take the netting
all if you do charge, make sure to be extra careful. Now we're going to wrap this
up almost like a burrito. Start with grabbing
the corner of the parchment paper that
is across from you. Pull it up and towards you, so the bacon and
the parchment paper goes on top of the
turkey breast. Try to make it sure the bacon is tightly rolled on the
top of the breast. Now grab the right corner
of the parchment paper. Pull it up and over to the left, so the bacon covers the right
side of the turkey breast. Now grab the corner on
the left side of you, pull it up and to the right, so the bacon goes over the left side of
the turkey breast. Try to make the bacon so it is tightly wrapped on both sides. Now grab the corner of the parchment paper
that is closest to you. Pull the bacon up and
around the turkey breast, tighten it, and make
adjustments that are needed. Cover this and refrigerate with the parchment paper
on overnight, or at least for two to 3 hours. The bacon seems to stick better
after it is refrigerated. It also makes it easier to secure with toothpicks
before baking. Next we will be baking
the turkey breast roast.
21. How to Bake the Turkey Breast Roast and Presentation Ideas: We will be starting
out by taking the turkey breasted roast
out of the refrigerator, let it **** covered
on the counter for about 30 minutes before
adding it to the oven. Preheat your oven to
350 degrees Fahrenheit. You will need to move
the oven rock to the second to lowest
sitting in the oven. Prepare your roasting pan by adding some parchment
paper to the bottom of it. This is so it will be
easier to clean later, the roasting rack
back to the pan. Now that the turkey has hung
out for about 30 minutes, it can be uncovered
and unwrapped. Now go around and secure all four corners of the turkey breast
roast with toothpicks. Now secure the ends
of the bacon with toothpicks in the middle area
of the turkey breast roast. Now carefully transfer
the turkey breast roast along with the parchment
paper onto the roasting rack. Carefully flip the turkey over and remove the
parchment paper. Now bake this uncovered in
at 350 degrees Fahrenheit, Preheated oven for an
hour and 20 minutes. Now add a three a cup to two a cup of maple syrup
to a small bowl. Now that it's been an
hour and 20 minutes, rotate the roasting pan using
a knife or a basting brush. Brush some of the
maple syrup all over the top and the sides
of the turkey breast. Continue to bake uncovered
for another 15 to 20 minutes. Just letting you know whenever
you open up the oven door, it may be a little smoky. Now, rotate the roasting pan. Again, I've written down some different directions in
the turkey breast recipe, so it should be a
little less smoky. The color of the bacon will
not be as vibrant though. Now, brush some more of
the maple syrup all over the turkey breast roast bake
for another 15 minutes, or until the
internal temperature is 160 degrees Fahrenheit. If the bacon browns too quickly, you can lightly
cover it with foil. I chopped up about a tablespoon
or two of fresh sage. Add the sage to the
turkey breast roast. Place the turkey breast onto a baking sheet or a cutting
board and cover it with foil. Let it rest for at
least 20 minutes. The turkey is done when it reaches 165 degrees Fahrenheit. For this presentation, I decided to use a nine
x 13 baking dish, but you can use a large
plate or platter. Prepare your presentation while the turkey is in the oven
or while it is resting. I decided to keep
this one simple. I added some parsley all around and then
some grapes on top. I have some different
ideas of what to put on your presentation and the
turkey breast roast recipe. Choose what you like and
think will look pretty. If you are unsure with
what feels right now, carefully place the bacon
wrap turkey breast roast onto the middle of
your serving dish. I usually cut this
into one to one, a two inch slices. I think this may be my
favorite combination. I hope you'll like
this as much as I do. Up next, we'll be
making the sides.
22. How to Toast the Bread for the Stuffing- A Note on Shredded Cheese: Welcome back. You will
need one pound of sourdough bread
to start out with with a spinach and
arti hooked stuffing. Prehate your oven to 350
degrees Fahrenheit, then bread. So you have about 34 of
an inch to 1 " strips. Now cut the strips, so you have about 34 of
an inch to 1 " cubes. Do this with the whole
16 ounces of the bread. Place the cubes in a single layer on a foil
lined baking sheet. Now drizle the bread cubes slightly with
extravertin olive oil. Mix the cubes around
a little bit, so the olive oil around
on the bread cubes. Now place the bread cubes
back into a single layer. Bake these for 25 minutes, or until they are
lightly toasted. Flip the cubes every 10 minutes
during the baking time, allow them to cool
on the baking sheet. Once they are cooled, place
them into a lock bag. They can be made up to
four days ahead of time. As far as the cheese goes, you will need to own cheese. For the stuffing, I use the side of the shredder
that has the biggest hole. This will make large
shreds of cheese. You will need 2.4 a cup packed. The cheese can be
shredded up to four days ahead of time and kept
in the refrigerator. Add the cheese to
a ziplock bag and squeeze all of the air out
before zipping up the bag. Next is the cheese
sauce for the stuffing.
23. How to Make the Cheese Sauce: These are the ingredients you will need to make the stuffing. I have all the ingredients in the amounts written down
in the stuffing recipe, including for the cheese sauce we'll be making the sauce next. Start by heating a large
pan over medium heat. Once heated, add one
tablespoon of butter. Once the butter is melted, add one cup of diced
onions and 12 a cup of diced Saute them for
about five to 7 minutes. Orantol soften. Now add one
tablespoon of minced garlic, saute for about 30 seconds. Orantol fragrant. Then add
8 ounces of cream cheese, two a two cups of
low sodium chicken, two teaspoons of dried rosemary, two teaspoons of dried thye, two of a teaspoon of salt
and one teaspoon of pepper. Break up the cheese cubes and stir until it comes to a simmer. Let it simmer for about
five to 10 minutes, or until the cream cheese
is all the way melted. Once the cream cheese
is all the way melted, add the parmesan cheese, stir until well melted. Once melted, let it simmer and stir occasionally
for about 5 minutes, so the flavors can combine. Now take the pan off of the heat cover and refrigerate the sauce
for up to two days. Next is preparing and
baking the stuffing.
24. How to Prepare and Bake the Spinach and Artichoke Stuffing: I refrigerated the shaw
covered overnight. So this is the next day. I decided to use the microwave
to warm up the shocks, stir the shaw and heat it
up for about a minute. Once heated, stir the S again and heat it
for another minute, The Sha will start to thin out, microwave the shaw
for another minute. Stir the sauce Again, you should have at least
three cups of sauce. If you do not have at
least three cups of sauce, stir in enough low
sodium chicken broth. So you do, if you have
more than three cups, separate the sauce, so you have three cups and set the other amount to
the side momentarily. Keep in mind the oven
will need to be preheated to 375 degrees Fahrenheit. After the turkey is taken out, the oven rock will also need to be moved up to
the middle setting. If you haven't already, roughly chop the Artichoke
carts from a 14.75 ounce, can now add the
toasted bread cubes to a large bowl for the cream cheese mixture all over so it coats the
top of the bread cubes. Then add 16 ounces of
spinach that has been thawed and squeezed dried,
the artichokes, and 1.14 C of shredded mozzarella cheese mix until everything is combined and the bread cubes
are completely coated. If the stuffing seems dry, add 14 a cup of either the
leftover sauce or low sodium chicken broth stir until
everything is well blended. Do this until you get to
the consistency you like. I end up adding two, a cup total of liquid to mine. Keep in mind the bread cubes can get soggy if too much
liquid is added, the bread cubes will
slightly in the oven. Prepare a nine x 13 baking dish by spraying it
with cooking spray. Add the stuffing mixture
to the baking dish. Spread it evenly into the dish. Now cover it with oil. I left this covered on the counter for about
an hour before baking. Don't forget to
move the oven rock to the middle setting and change the temperature of
the oven to 375 degrees. The turkey is out of the oven. Bake this covered in a preheated 375 degrees
Fahrenheit oven for 10 minutes to start out with uncover the stuffing and rotate it
this way it will cook evenly, then bake it for
another 20 minutes. Now that there is room in the
oven position the stuffing, so it is in the middle. Now, add one cup of
cheese to the top. I made two different ones. I decided to add more than a
cup and made this one extra cheesy bake this uncovered for 5 minutes or until
the cheese is melted. This is the extra cheesy one. I added maybe a cup and
a two pack to this one. This is the less cheesy one. I only put one cup pack
in this one choose, whichever you would prefer. Up next, we'll be making
the roasted garlic, mashed potatoes with
rosemary brown butter.
25. How to Roast Garlic: Welcome back. These are the ingredients you will
need for the roasted garlic. Start by preheating your oven
to 400 degrees Fahrenheit, Then you want to
cut the garlic head so the garlic
cloves are showing. It should look like this.
When you were done, I cut it about halfway to
a quarter of the way from the top to cut the top
part of the closes off. Now cut some foil that is big enough to wrap around
each head of garlic. Wrap the garlic head so it is almost like a bowl shape
around the bottom. Leave enough foil at the top so it can wrap around the
whole garlic head. We will be wrapping
the garlic head completely after this next step. Now add one teaspoon of V O to the top of
each garlic head. Rub the VOO into
the garlic cloves. Add one eighth of a teaspoon
of salt to each garlic head. Finish wrapping the foil
around the garlic head, place the garlic
onto a baking dish. I like to make some extrays
from my turkey presentation. Bake the garlic heads in the preheated 400 degrees Fahrenheit oven for 45
minutes to an hour. Carefully check
them to make sure they are golden
brown on the inside. Be careful not to
burn your fingers. I moved on from there, but if you want it a little
more golden in color, you can wrap it back together. Good for an extra 15 minutes. These are the extras I made
for the Turkey presentation. I always make sure to save
the prettier ones for that. If you're not using
them right away, refrigerate them until they
are completely cooled. Once they are completely cooled, place them in a ziplock bag. Try to get as much air out of the bag as you can
before sealing it. This will be good refrigerated
for up to 45 days. Up next, we will be preparing
and cooking the potatoes.
26. How to Make the Rosemary Brown Butter: You will need ten tablespoons of salted butter cut
into small pieces, and one a two teaspoons of
chopped fresh rosemary. To make the brown butter heat a small pan
over medium heat. Once heated, add ten
tablespoons of salted butter, heat the butter until melted, stir occasionally until bubbles
form, continue to stir. Occasionally, for about
four to 5 minutes, it should begin to foamy. Once it foams up, add the fresh rosemary and continue to stir
it occasionally, until the butter turns
a golden brown color. This can take about a minute. Once it is golden brown, take it off the heat, pour it
into a heat safe container, and continue to stir it
until it cools down. This can be covered and
refrigerated for up to two weeks. Up next, we'll be
roasting the garlic.
27. How to Prepare and Cook the Potatoes: I started out by peeling
32 pounds of potatoes, then I chopped them up
into about 12 inch chunks. Then I added them
to a large bowl of cold water and had them sit
in the fridge overnight. These are the
ingredients you will need to finish off the potatoes. I have all the amounts
written down in the recipe. It is now the next day, Take heads of roasted garlic and squeeze the cloves into
two small separate bowls. Using a fork, smash the
garlic into a paste. You should have about a
tablespoon for each one. Start by uncovering
the potatoes, stir the potatoes around, soak, and help remove
any excess starch. Now drain the potatoes and dry them up using paper towels. Add the potatoes to a
large pot of medium heat. Cover the potatoes
with four cups of cold 2.5 if you need to add a little bit of water so the potatoes are
completely covered. Then add two a sick
of salted butter, two tablespoons of V 00, half of the garlic paste. I took part of the stem off and then added the
rosemary sprig. Now bring it to a boil. Once it is boiling
lower, the about medium, low simmer for about
15 to 20 minutes stir. Occasionally it is done when you can easily poke into the potato with a
fork or a knife, drain the potatoes
over a large bowl. You want to keep the liquid, you cook the potatoes in, add the potatoes back to
the pot over low heat. Let them dry out
over the heat for about 10 minutes stirring. Occasionally mash them
with the potato masher. You can use a fork or a spatula. If you do not have one, you really just want
to break them up, so we will be
mashing them again. Now, add 14 a cup of salted, softened butter, the
roasted garlic paste. 14 a teaspoon of salt, 12 a teaspoon of pepper. Mash the ingredients
a little more, so they begin to blend in. They will be getting mashed
again in the next step. Add about one to two
cups of the reserved li, from the mashed potatoes. A little at a time, I
ended up adding two cups, mash them down the rest of
the way if it is too thick, add more of the reserved
liquid a little at a time to get to the
consistency you like. Cover this and refrigerate overnight or for up to two days. Do the same with any liquid
that you adjoined earlier, that is left over up next is reheating
the mashed potatoes.
28. How to Reheat the Potatoes and the Brown Butter: We will be starting
out by warming up the liquid that we
cooked the potatoes in. Earlier, I covered this in plastic wrap and microwaved it for
about a minute or two, just long enough to warm it up. So we will be using this liquid to thin out the mashed potatoes
and flavor them, Uncover the potatoes and place them onto the burner
over medium heat, stir in about 14 a cup at a time of the reserved liquid
into the mashed potatoes. Do this until you get to
the consistency you like. Be careful not to
put too much heat them for about
three to 4 minutes. Stirring occasionally, then
reduce the heat to low. Continue to heat stirring occasionally until they
are heated through. If you would like, you can match potatoes down to more
with the potato masher. Keep these warmed until they are ready to be placed into
the casserole dish. I had this rosemary brown butter covered in the refrigerator. It is now time to warm it up. Eat this in the microwave
just until melted. It should not take long. Now, add the mashed potatoes
to your casserole dish. I like to make the
mashed potatoes, then I will swirl them so it has little openings for the
butter to fall into. Now carefully spoon some of the brown butter
into each opening. Make sure to get some
of the rosemary leaves and some of the milk
solids into each opening. Up next is the salted green
beans with Colby Jack cheese.
29. How to Blanch Green Beans: Welcome back. We will be starting out by adding
eight cups of water to a large pot of a medium high heat while waiting on that wash and
trim the ends of one, a two pounds of green beans. Once the water is boiling, add two teaspoons of salt. Add the green beans
to the boiling water. Bring the water back
to a rolling boil and blanch 3 minutes
or until tender. Have a bowl of ice water ready for when you take
the green beans out. Now drain the green beans immediately transfer
them to the ice water. To stop the cooking process. Let them hang out in
the ice water for at least 5 minutes until
they are cooled down. Now, drain the
green beans Again, dry them up using a clean
towel or paper towels, make sure they are dried well. I like to store these in a large ziplock bag with paper towels surrounding
the green beans. I will replace the
paper towels with dry ones if I need
to the next day. These can be blanched up
to two days ahead of time. Next we'll be sting
the green beans.
30. How to Make the Sauteed Green Beans with Colby Jack Cheese and Fried Onions: These are the ingredients
you will need for the sauteed green beans with Colby jack cheese
and fried onions. You'll be able to
find all the amounts written down in the recipe. As you start out,
we need to make sure that the green beans
are completely dried. Once they are dried, heat a large pan over
medium to medium high heat. Once heated, add three
cups of the fried onions, sate for about two to 3
minutes or until Brown. Then take them out of the
pan and set them aside. Wipe down the pan
with the paper towel. Let the pan cool some off the heat for about
a minute or two. Now add one tablespoon of EVOO and two
tablespoons of butter. Once melted, add 12 a cup of chopped onions and sate them
for about one to 2 minutes, or until they begin to soften. Then add three cups of mushrooms and saute
for about 4 minutes, or until the onions and mushrooms are all
the way softened, reduce the heat to medium. Then take the mushrooms and onions out of the
pan and set aside, add the last tablespoon of butter and scrape up
little round bits. If any, add the green beans, cook for about
five to 6 minutes, or until they slightly soften. Then add the garlic. Two
of a teaspoon of salt, 12 on a teaspoon of pepper, and two a teaspoon of paprika. Stir until everything
is well mixed. Add the onions and mushrooms back in with the green beans, lower the heat to medium low. Then add two cups of shredded Colby jack cheese evenly all over the top
of the green beans. Cover them for about 4 minutes or until the cheese is melted. Once it's melted, add
the fried onions on top. Keep this uncovered so the
fried onions do not get soggy. This is now ready to be served. Up next is the brown sugar and ginger roasted butternut squash.
31. How to Cut the Butternut Squash: Welcome back. I have a 5.5 pound butternut
squash here that I washed and then I dried it with paper towels using
a sharp knife. Cut the top off
where the stem is. Then cut the bottom off. Now cut the squash. You have a large bulb shape and
then a cylinder shape. Now you will need to
cut the skin off. You can either cut the
skin off by guiding a chef's knife down the side
from the top to bottom, or you can peel it using a peering knife or
a vegetable peeler. I think I found it easier to use a chef's knife
than a peering knife. Do what feels right and
is comfortable for you. Place the cylinder
shaped piece of squash onto a flat surface
and cut it in half. Now place it on its side
flat so it will not hold. Cut it in half length wise. Now do the same with
the bulb shaped one. Scoop out the seeds
in the strings using a metal spoon
or a melon baller. Lay the bulb shape
one on its flat side, cut it into one end
strips going across. Do the same with the other half. Now place the half of
the cylinder down flat, cut it into 1 " strips. Do the same with the other half. Now we will be cutting
everything into 1 " cubes. Place the cubes into an airtight container and refrigerate it for
up to six days. I'd like to place
some paper towels around the squash before
refrigerating it. Next, we will be preparing
and baking the squash.
32. How to Prepare and Bake the Brown Sugar and Ginger Roasted Butternut Squash: These are the
ingredients you will need to make the
butternut squash. You can find the amounts that
are needed in the recipe. Start by preheating your oven
to 400 degrees Fahrenheit, we will be making
the topping next. Add 14 a cup of V 006, tablespoons of salted butter, 12 a cup of brown sugar, three tablespoons
of fresh ginger, two tablespoons of
minched garlic, two a teaspoon of salt and one teaspoon of pepper
to a large bowl. Stir until it is
well mixed together. Now add this to the
butternut squash. Make sure the butternut
squash is coated completely and all over with
the brown sugar and ginger. It let it hang out on the counter for about
30 minutes before baking. Now cover a baking
sheet with foil. When the squash is ready, place half of it onto
the baking sheet. You want plenty of room between the pieces of squash to
prevent them from steaming. Bake this in a
preheated 400 degrees Fahrenheit oven for 15 minutes. Flip these and bake them
for another 10 minutes. If they begin to
soften too much, it may not need the
full 10 minutes, and you can go ahead
and take them out. Once it's done, add
the squash to a plate. Let it cool for
about 45 minutes. Refrigerate this until it is completely cooled
and then cover it. Do the same with
the second batch. Up next we'll be
reheating the squash.
33. How to Reheat the Butternut Squash: When the turkey is
out of the oven, preheat the oven to 375 degrees Fahrenheit and move the oven
rack to the middle setting. Add the cold squash to a
foil lined baking dish. Once the oven is preheated, bake this for 10 minutes. After this has baked
for 10 minutes, rotate the pan so it
will cook evenly, Then bake for
another 20 minutes. Now, transfer the squash to a nice baking dish
or serving dish. Garnish this with fresh or
dried stage if you would like. It is now ready to be plated.
34. Conclusion: We are now here at the end. You should now be successful at making your own
fall holiday meal. Make sure to take picks and upload them to the
project gallery. Please leave a review
if you would like. Also, I will be here to answer any questions
if you may have any. Thank you so much
for joining me for my fall holiday meals
class. Happy Holidays.
Ivory Marie
