Happy Halloween, Baby: Pops and Cake

Alrighty, so I saw these on another website (opens to a new window!) a couple of weeks ago, and for my daughter’s halloweeny get together (in which I did not play Type O Negative, I promise) I made them.

By memory, which means that hey, I’m not completely losing my mind. 😀

It was really fun. I think these could easily be adapted for other holidays. And don’t worry, if you don’t have a microwave like me, you can put a bowl over simmering water and melt them gently that way.

(And if I can do it, anyone can! :O)

And then I made cupcakes. Delicious, delicious cupcakes.
I might need to go get one right now.


Roasting the Bird


Alright. The final part of the recipe..the roasting! Since I used boneless skinless turkey breast, my breasts ended up a tiny bit on the dry side, but I’m going to fix that pretty soon – I’m planning turkey alfredo and turkey noodle soup as well as sandwiches xD

But if you just pay attention to the bird and the directions – you’ll be fine! I’ve never had a HOLIDAY bird, at least, go dry on me XD


Okay. You’ve got one well-brined bird. Pre-heat your oven to 500; while your oven heats, remove the bird from the brine, rinse it, and pat it dry; discard the brine. Rub the bird with canola, corn, or extra virgin olive oil, and any herbs you might want to use. If you put aromatics in the cavity, you can do that at this time (I just squeezed a lemon in the inside, and chucked the halves in after the juice.) Make sure the legs are in their little holder, to keep them together, or use twine; tuck the wings underneath themselves so they don’t flop about. Make a little foil breast-plate for the turkey breast, but don’t put it on yet.

Oiled and prepped turkey goes into the 500-degree oven for thirty minutes to brown, so use a timer here. After thirty minutes, put the foil breast-plate on your turkey and turn the heat down to 350 degrees, and roast it until the breast temperature is at 161… for a 12 – 14lb turkey, this should take about 1.5 hours OR until the little thermometer pops up OR when the juices run clear. Try not to open the oven door while the bird’s cooking, that’ll make it take longer.

When your turkey is done, remove it, let it rest for a bit, carve it up, eat it, and be in sheer poultry BLISS. Seriously, it’s the best turkey I’ve ever eaten. EVER.

And now, I’ve got a case of the turkey hungries now. Time for leftovers!

EDIT: Problem of ‘dry’ fixed! It’s not dry anymore. Whut? It’s a pre-Halloween miracle! O_O ohgoditssogood.

Turkey Brine!

I come bringing my turkey brine, which originally came from from an old friend of mine on LiveJournal back in 2005. It’s the best brine evar. I mean it, guys. EVAR.

Please do not look too closely to my MIL’s fridge. I had no idea it looks so bad. Pay no attention to anything except for the storage tote filled with turkey brine and four turkey breasts!

So. Yes. I’ve got a brine recipe to share – though it’s only half of the recipe as the roasting will happen tomorrow 🙂 Yay!

I’m going to share with you the original recipe as it was shared with me, and make my changes in italics. Here we go!

*ahem* This recipe will yield one moist, finger-eatin’ good bird.
Adapted from a brine recipe by the MWB* Alton Brown.

1/2 gallon veggie stock
3 cups unspiced apple cider
1 cup water
1 3/4 cups kosher salt
1 heaping tablespoon of peppercorns (four color) – I used regular black peppercorns
1/2 cup blackstrap molasses
4 – 5 large cloves of sliced garlic – I used already peeled garlic, and hey, half the package
a thumb’s worth of fresh julienned ginger
OPTIONAL: quarter of a nutmeg (grate the sides to let the flavors out) OR
1 heaped teaspoon of nutmeg

You’ll also need:

one (1) five-gallon bucket with lid, or other capacious container with lid
1 gallon water
1 bag of ice

Put all of your brine ingredients into a stock pot and bring to a rolling boil, stirring to mix and dissolve the salt. Let boil for five minutes and then turn off the heat; the brine needs to cool completely. You can refrigerate it in the stock pot with the lid on, should you want to make the brine ahead of time.

Mix the ice and water in a container to let it chill.

Prep your turkey while the ice and water are chilling. Mine was just over thirteen pounds, but this will work with a smaller (or larger) bird. Remove the giblets and the neck, if you have them, and wash the bird in cool water, removing any stray bits of feathers. If you use a frozen bird, make sure it’s well thawed out– don’t remove the thermometer, if there’s one in the bird.

Pour the brine and iced water into the bucket and give it a stir; then, put the turkey in the bucket head first and put the lid on.

You can brine the bird for eight to twenty-four hours. Just make sure that halfway through, you turn the turkey head-up to let the legs get a good soak.

Yes. This is the entire recipe, you guys. You’re welcome! Since I didn’t have access to the car to buy the ice, or the ginger – I just used ground ginger, ground nutmeg, threw in a couple of cups of ice in the tote thingie, and threw it in the fridge. I’ll bring in pictures of the roasting process tomorrow 🙂