HOME

NOVEMBER 2011

Special Section to: The Valley Gazette

The Stratford Star

The Milford Mirror

The Amity Observer

HERSAM ACORN NEWSPAPERS

The Trumbull Times

Faireld Sun

The Huntington Herald

The Monroe Courier

The Easton Courier

Lets talk turkey!

by Robin E. Glowa
Celebrated the fourth Thursday in November,
Thanksgiving is truly the quintessential American
feast. Millions of families across the United States
gather to enjoy the autumn harvest and give
thanks for their multitude of blessings.
Every region of the country has its unique take on
this holiday meal, whether it be full of delectable
Southern influences, enhanced by the spicy undertones of the Southwest or inspired by the lush
landscape of the California wine region.

peel, as well as crusty stuffing, redolent of sage

and sausage.
But for many, the absolute star of the show, the
pice de rsistance, the supreme ruler of the
Thanksgiving table is undeniably the turkey.
Whether roasted, grilled, rotisseried or deep fried,
a turkey cooked to glorious bronzed perfection
takes center stage at multitudes of Thanksgiving
dinner tables. This bird of such importance even
inspired Benjamin Franklin to declare it should be
recognized as our national bird, rather than the
bald eagle.

Here in New England, tables are laden with all

manner of delectable dishes, such as creamy
mashed potatoes piping hot and laced with but- First-timers, new to the art of turkey prep, can rest
ter bright orange yams encrusted with golden- assured that preparing the mighty bird need not be
brown marshmallows, crisp green beans crowned an intimidating experience. Todays cooks can be
with crunchy pecans and zesty shards of lemon
Turkey continued on page 7

Basic Brine Recipe

enough for 16-24-pound turkey
2 gallons water

1 tablespoon whole black peppercorns

1 cup apple cider (optional)

1 cup kosher salt (not table salt)

Orange or lemon peel (wash fruit,

then cut away strips of peel)

6-8 bay leaves

4 cups ice

1 cup dark brown sugar

2 teaspoons dried sage
2 tablespoons crushed dried rosemary
2 tablespoons dried thyme

Bring 1 gallon of water to a boil, then

turn down to simmer. Add salt and
sugar and stir until dissolved. Turn
off the heat. Add remaining gallon
of water, apple cider, herbs, peppercorns, citrus peel and ice.

 HOME Hersam Acorn Newspapers

November 3, 2011

EYES ON THE PIES

Tried and true

& something new
by Isabelle Ghaneh
Indulge is the keyword when it comes to
Thanksgiving. Folks who have struggled all
year to watch their weight will let loose on
Nov. 24, as they celebrate their blessings,
surrounded by friends and family. What
better way to treat yourself then by having
a slice of aromatic pie?
Of course, most of us have busy schedules,
so creating a home-baked pie isnt always
a possibility. Luckily, there are many shops
in Fairfield County where you can buy your
favorite holiday pie.

Premium Pine
Gold & Red Cedar
Hemlock

Wood Mulch

Red, Brown, Black

Playground Chips

Also

Gravel, Stonedust
Process, Mason Sand
Pool Sand, Clean Fill
Decorative Gravel

The Best Organic Screened Topsoil and Garden Compost

We Deliver
2 hour Delivery Windows

GRILLO
ORGANICS

203-877-5070

Your Local Landscape Supply Co Since 1993

877soilnow.com

Pumpkin pie is their biggest holiday seller,

Fran said. Pumpkin pies can be heavy, but
ours has a very light and fluffy filling folks
seem to love. Cranberry pear is also a big
seller, and a tad different than the traditional pie offerings this time of year, she said.
Two years ago John published a cookbook,

Bark Mulch

TIME
TO MULCH
THE
GARDEN!

according to Fran Frusciano, the manager

of SoNo Baking Company. John decided
to open his own establishment seven years
ago, renovating a 3,600-foot warehouse on
Water Street in South Norwalk, she said.

1183 Oronoque Road - Milford, CT 06460

Blue Jay Orchards, in operation since 1934,

offers a variety of pies. Beth Dingee, the
marketing manager, said they sold over
1,200 pies in Thanksgiving week last year.
We make our apple and apple crumb pies
from scratch, here in our kitchen, Beth
said. They get their other pies from a local
bakery. Beth said their biggest seller at
Thanksgiving is the traditional apple pie.
We have a variety of pies besides apple,
including strawberry rhubarb, pecan and
peach, Beth said. Our berry berry pie is
something a little different and would add a
nice touch to the holiday table. Berry berry
has blueberries, raspberries, black raspberries and strawberries, Beth said.
Beth also recommends the apple caramel
walnut. Im not a nut fan, she said, but I
do enjoy this pie.
Our next pie baking venue is the SoNo
Baking Company and Caf. SoNo Baking
is the brainchild of owner and chef John
Barricelli. He and a cousin previously had
a bakery in Brooklyn called Cousin Johns,

DETAILS
Blue Jay Orchards
125 Plumtrees Rd.
Bethel, 203-748-0119
Hours: 10-5, seven days a week til
Thanksgiving, then Thurs. to Sun.,
same hours. Open on Thanksgiving
Day 9-12.
SoNo Baking Company and Caf
101 Water St.
South Norwalk, 203-847-7666
Hours: Mon. 7-3, Tues. to Sat. 7-5,
Sun. 7-4.
Micheles Pies
666 Main Ave.
Norwalk, 203-354-7144
Hours: Tues.-Thurs. 9-6:30, Fri. 9-8,
Sat. 9-6:30, closed Sun. & Mon.
180 Post Road East
Westport, 203-349-5312
Hours: Tues.-Thurs. 7-8, Fri. & Sat.
7-10, Sun. 8-6, closed Mon.

 HOME Hersam Acorn Newspapers

November 3, 2011

The SoNo Baking Company Cookbook,

and he has another one in the works. The
SoNo Baking Company offers a holiday piebaking class through Westport Continuing
Education. It will be held on Monday, Nov.
7, at the SoNo location in Norwalk.
Last but not least, we come to Micheles
Pies. Michele Stuart loved to watch her
grandmother bake pies. Michele learned
how to create luscious pies under her
grandmothers guidance.
Initially, Michele worked as a real estate
broker. However, in 2006, she decided to
change careers and focus on her pie-baking skills. She and her husband, Kelly,
opened a store in Vermont, followed by
one in Norwalk in 2007. Our business
blossomed, Kelly said. Six months ago,
we opened a new store in Westport.

Cranberry Pear Pie with Streusel Topping

from The SoNo Baking Company Cookbook
by John Barricelli
Pie crust

2 1/4 cups flour

2 t. sugar
1 t. coarse salt
2 sticks cold, unsalted butter cut into small cubes
1/4 cup ice water

In a food processer, combine flour sugar

and salt. Add butter cubes, pulse for 10
seconds until mixture resembles coarse
crumbs. Add ice water through feeding
tube in a slow and steady stream until
dough comes together (dough should not
be wet or sticky). If dough is too dry, add
more water. Turn dough out and divide
into 2 sections, wrap in plastic, shape
into flattened discs and chill for one hour.
While pie crust is chilling do the cranberry
sauce.
Cranberry Sauce

1/2 cup sugar

1/2 cup water
6 oz. (1 3/4 cup) cranberries fresh or frozen
I pinch coarse salt
Grated zest of 1/2 orange
1 small cinnamon stick

Kelly previously worked as a refrigerator

mechanic and is able to do double duty,
both as a business manager for the pie business and also as an on-the-spot repairman.
Michele has won numerous awards for her
pies, and has recently published a cookbook, Perfect Pies.
Last year, we sold 4,000 pies via our
Norwalk store, Kelly said. Two customer
favorites are maple pumpkin with pecan
streusel and chocolate pecan bourbon,
always big sellers at the holiday season.
Kelly said that nut pies can be frozen weeks
in advance of the holiday, but fruity pies
should be used within two to three days.
Fruit pies can get watery after theyve been
frozen.

Streusel Topping

1 c. flour
1 c. light brown sugar
1/2 t. coarse salt
1/4 t. cinnamon
1 stick cold unsalted butter cut into cubes

Stir with a fork flour, sugar, salt and cinnamon. Add butter cubes, use fingers to work
into dry ingredients until pea size crumbs,
set aside in refrigerator.
Now roll out crust on a lightly floured surface, make into 12-inch rounds. (Freeze
and save the second half for another pie.)
Fit into 9-inch pie plate. Overhang and
crimp edges. Chill until firm, about 30 minutes. Preheat oven at 425. Now its time
for the pie filling.

Pie Filling

1 lb. (6 or 7) Anjou or Bosc pears, peeled, cored and cut into

1 inch pieces
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 T. flour

In medium bowl toss pears, sugar, cinnamon, nutmeg, flour. Add 1 cup cranberry
sauce, pour into pie shell, sprinkle streusel topping over pie, covering completely.
Bake 20 minutes at 425 then reduce heat
to 375, baking until streusel is golden
brown, about 30 to 40 minutes. Let pie
cool 1 hour before cutting.

press to surface of sauce and refrigerate.

Next do streusel topping.

In a medium saucepan boil sugar and

water. Add cranberries, salt, zest and cinnamon stick. Simmer on medium to low
heat until cranberries become juicy, about
10 minutes. Transfer to small bowl, remove
cinnamon stick, cover with plastic wrap,

at
Bridgeport Lumber

 HOME Hersam Acorn Newspapers

November 3, 2011

Playing
with
the kids
A NATURAL STRESS RELIEVER
by Karen Dydzuhn
For Courtney Nastri, 16, growing up on a goat
farm has provided an education beyond what
she receives in school. Since 2004, she and her
brother, Dominic, 13, and sister, Antoinette, 12,
have helped their parents, Kelly and Steven,
raise the familys goat herd. There are now 16
goats living on the their Seymour property. Its
not a big lot, said Kelly; however, one of their
closest neighbors has acres of unused meadow
that he offered to the Nastri family so that the
goats have a place to graze.
Along with learning about the animals daily
care and health care including how to use
vaccinations to protect the goats from acquiring diseases Courtney has most enjoyed
observing the goats birthing process. She has

Kelly sells her goat-milk soap at the Monroe Farmers Market, and often brings along several
goats to entertain the children.

HOME
NOVEMBER 2011

Jackie Perry, editor

Bryan Haeffele, designer

Thomas B. Nash, publisher

For advertising information

call 203-926-2080

VOL V, ISSUE 11

Copyright 2011, Hersam Acorn Newspapers, LLC

Special Section to:

The Valley Gazette The Stratford Star The Milford Mirror
The Amity Observer The Trumbull Times Faireld Sun
The Huntington Herald The Monroe Courier
The Easton Courier

1000 Bridgeport Avenue, Shelton CT 06484

203-926-2080

 HOME Hersam Acorn Newspapers

November 3, 2011

assisted her mother in several deliveries

over the years.

each other. The Nastri family also supports

Kellys Kreations, an online goat-milk soap
business, which Kelly began.

It was extremely scary at first, but its

actually a really beautiful experience,
Courtney said. Since neither Kelly nor
Steven grew up on a farm, Kelly, who is
responsible for assisting the mother goats
give birth, learned about the process by
talking to other goat owners. We also
watched YouTube videos, Courtney said.

Using recipes passed on from another goat

owner, Kelly creates exquisite soaps that
she sells at the Monroe Farmers Market
and local agricultural fairs. A few weeks
ago, Diane Nunn of Monroe spent time at
Kellys table, located at the Monroe market
in front of the town gazebo. She said she
was stocking up on the popular soap
before the market closed for the winter
season. Diane said, It feels so natural to
me and is so good for you. I take really
good care of my skin, and I started to put
this on my face because it makes it feel so
soft and silky.

Although Steven would love to spend his

days on the farm, he has a full-time job in
Norwalk. This leaves Kelly in charge of the
goats, as well as three dogs and two cats.
My husband wouldve loved to have a
cow, but I said no because I am the one
taking care of all of the animals, Kelly
said. The goats are manageable. Theyre
a lot like dogs. Theyre fun and they have
their own personalities.

To the delight of children who accompany

their parents to the farmers market, Kelly
often brings a few goats with her every
Friday afternoon. Theyre so cute and
everyone loves them, especially my own
children. We all love to play with them,
Kelly said. Having goats has been a great
experience for our family. My husband and
I always wanted to live on a farm.

When they decided to purchase some

goats to raise, the Nastris took a drive
to North Granby, Conn., to check out the
Nigerian dwarf breed. We were supposed
to come home with two but instead left
with six, Kelly said.
Everyone pitches in and helps to care for
the animals. Though Kelly is in charge
of the milking process which includes
maintaining meticulous hygiene protocols
since the family consumes it the children are responsible for bringing the goats
to her each morning. Its definitely a team
event, Kelly said.
Although the Nastri family regularly drinks
the raw milk, they are not allowed to

Goats are much like dogs, according to owner Kelly Nastri, and each has its own personality.

sell it or make cheese from it because of

the states stringent health regulations. I
would highly recommend it, though, Kelly
said. Its nutritious and much better for
you than cows milk.
Courtney said that she and her siblings love
to play with the baby goats, or kids. They

bring you back to earth, she explained.

Theyre just playful and happy.
Courtney is a member of Nonnewaug High
Schools FFA, Future Farmers of America.
Her goal is to one day open a ranch for
urban children where both the animals
and the humans could help to rehabilitate

Kellys Kreations goat-milk soaps are $5

apiece. They are available in a variety
of scents, such as lavender breeze, lilac,
lemon verbena and mango, to name a
few. There are also fragrance-free bars
available. Along with goat milk, the soap
contains olive oil, palm oil, coconut oil and
oatmeal.
For more information about Kellys Kreations
goat-milk soap, go to Kellysgoatsoap.com.

14 Year Anniversary Sale

S1-303047 P1-203557 F1-10753 www.ralphmannandsons.com

$25.00 off

 HOME Hersam Acorn Newspapers

November 3, 2011

From castles to kitchens

THE GLORIOUS CHANDELIER SPARKLES BRIGHTLY
by Joanne Greco Rochman
If any one accessory can change a room,
its a chandelier. No ordinary light shines
with such history and class. First used in
monasteries and castles to light long, narrow hallways, the chandelier has evolved
far from its simple four-pronged, crossshaped, candle-holding fixture. It has traveled through the centuries from palaces
and cathedrals to dining rooms, foyers and
kitchens to wildly modern Chihuly art.

Today, however, one doesnt need to look

to a palace, theater, celebritys mansion or
capital building to find a sparkling example
of a chandelier. As a matter of fact, one
might be hard-pressed not to find some
type of chandelier in the average American
home. No longer confined to dining room
and foyer, it could be in any room of the
house.

Wayne Ratzenberger

Pierre Rochman

Chandeliers are available in just about every

Right here in Connecticut, we have some style and price, but there are important
spectacular chandeliers,
things to know about
especially the Chihuly
these decorative fixtures. The first thing
found at the Bushnell
to consider when
Theatre in Hartford.
selecting a chandeMany of our area theaters gave audiences a
lier is the size of it.
thrill when a huge crysIf a chandelier is too
tal chandelier crashed
big, it will completely
to the stage floor duroverpower the space.
ing their productions of
If it is too small, it
Andrew Lloyd Webbers
will look lost. A pracPhantom
of
the
ticed rule of thumb is
Opera.
to add the measurements of a room to
get the correct chanNot so close to home
delier circumference.
but well-known and
spectacular chandeliers are those found A good example of this is found on an eBay.
in the White House. In 1902, from the If your room is 12 foot by 12 foot, then you
Office of the Curator at the White House should consider selecting a chandelier with
came a report that three chandeliers were a diameter of 24 inches.
purchased for the East Room during the
Theodore Roosevelt renovation. They were Often, when thinking of these decorative
made of cut glass and gilded brass, and a lights, images of crystal chandeliers come
year later they were taken down and the to mind, when, actually, they come in
diameter of the lower portion reduced in many styles, colors and shapes. Suspended
size. During President Trumans renova- over a French Country kitchen table might
tion (1948-1952), they were again modified. be a pewter chandelier with glass globes.
Each chandelier is made of approximately Over a dining room table, a Chinese cloi6,000 pieces of glass and weighs about sonn chandelier complements the oriental
1,200 pounds. There are many chandeliers details in a room.
throughout the White House, including one
in the bedroom of the Obama girls.
Of course, the most opulent of chandeliers
is the crystal chandelier, which really needs

Chandeliers come in many sizes and shapes, from the sparkling ornate, to ones that are simple
yet elegant, which can be seen at Faireld Lighting & Designs showroom. To the right is a Chinese cloisonn chandelier that complements the oriental motif.

custom design simple to elegant closets

home office & mudroom areas

entertainment centers bookcases

203-847-4179

Free In-Home Estimates

pantries garage systems accessories

Abbey Carpet
buyabbey.com

 HOME Hersam Acorn Newspapers

November 3, 2011

Turkey

Heritage breeds.

from page 1

Many cooks swear by brining a turkey,

claiming the method imparts maximum levels of moistness and superb
flavor. A salt marinade, which causes
meat tissues to absorb water and flavorings by breaking down proteins,
brining infuses the entire turkey, not
just the skin, with fantastic flavor.

Pierre Rochman

grateful for the vast resources found

online. Simply type in turkey and a
wealth of seasoning suggestions and
step-by-step techniques will appear.

A pewter chandelier adds to the charm of a French Country kitchen.

to be set in a room worthy of its sparkling cut-crystal. European- and periodstyle rooms are the perfect setting for
such ornamentation, with its carefully
cut Swarovski crystals. These gems are
spectacular and can be found in the
Swarovski Crystal Palace Collections.
Certainly, one would not want to put a
crystal chandelier in a mountain lodge,
where a chandelier made of antlers
would be more appropriate. Once you
match your chandelier with the size
and style of the room, youll want to
consider how to keep it clean.
Memories of my mother taking off each
crystal from her chandelier to wash and
dry are still vivid. She would take an
entire day to dismantle each ornament
from the chandelier. When she finally
had all the crystals reassembled, the
family would sigh at how beautiful it
shimmered in its newly-washed clarity.
Certainly, with the holidays fast
approaching, now is the perfect time to
clean that ceiling centerpiece. If you do
it regularly, then you wont have much

of a problem. Many articles have been

published on the proper way to clean
a chandelier, but the best advice is to
contact the place where you purchased
it and ask for expert advice there.
Once armed with that information,
youll want to go to the breaker box
and shut off the electricity as a safety
precaution. Youll also want to put some
thick packing or blankets under the
fixture to lessen the likelihood of breakage, should one of the crystals fall while
youre cleaning. And youll want to
cover the bulbs with plastic bags to keep
water from getting in.
Then you can wash and dry each crystal
using a damp cloth. Some people prefer
to spray the whole fixture and then dry
by hand. Some experts swear that you
need to wash the crystals in distilled
water because it doesnt leave a residue,
but, no matter what you use, wait a
couple of days before turning it back on,
just to make certain that it is thoroughly
dry. After that, you can sit back and
enjoy the compliments. A chandelier in
a home really makes it a castle.

Factory Authorized

SALE

Generations of Americans who

grew up watching A Charlie Brown
Thanksgiving, also grew up with the
classic Butterball turkey. Boasting a
meaty, generous breast and readily
found in any supermarket, Butterball
turkeys can range from a petite eight
to 12 pounds to behemoth birds weighing more than 24 pounds. One pound
of turkey per person is standard when
choosing a turkey size, so plan accordingly.
Nervous newcomers can rely on
Butterballs famous hotline to talk them
through any unforeseen turkey traumas. The Butterball Web site, in Turkey
Information Central, provides tips for
thawing, stuffing, carving and storing
leftovers, along with hundreds of recipes incorporating not only American
flavors but Italian, Asian, Latin and
more.

When fully brined, put the turkey in the

sink, carefully remove from the bag,
drain off excess brine and discard. Pat
turkey dry and rub all over with butter,
mixed with more dried herbs if desired,
then roast. Now youre talking turkey!

Whatever type of turkey you plan to

prepare, you will find a stellar selection at markets such as Trader Joes,
Whole Foods and major supermarkets. Connecticut Farm Fresh Express,
an online retailer specializing in
Connecticut-grown foods, offers both
fresh, organic turkeys and frozen

Butterball Hot Line: 1-800-BUTTERBALL;

talkline@butterball.com, butterball.com.
Connecticut Farm Fresh Express: ctfarmfreshstore.com, 860-873-8760.

To submerge the turkey in a salted

bath, the easiest method is to use ovenready turkey roasting bags. You could
also use a large stock pot or steel bucket if you have room in the refrigerator.
Once you have prepared the brine (see
recipe below), set it aside while you
wash and dry your turkey and remove
the innards from its cavity. Place the
turkey in the bag, carefully pour in the
brine, then tie up the bag. You will need
to gently turn the bag several times to
ensure complete coverage.

Brining time is determined by the size

of the turkey. Turkeys 20 pounds and
over will need a 24-hour soaking; 12 to
14 pounds, a 12 hour soak; and under
12 pounds need no longer than six to
eight hours.

There are those who prefer the deeper

flavors of wild turkey or the pristinely
raised organic Heritage birds. Heritage
breeds such as Beltsville Small White,
Jersey Buff and Narragansett have
regained popularity among devoted
foodies and spurred a resurgence in
these historic, native American breeds.
Raised outdoors, roaming freely and
dining on a natural diet of insects,
acorns, berries and fruits, Heritage
breeds have a superior succulent juiciness.

Brine is typically composed of water,

salt and broth and may be enhanced
with herbs, sugar, apple cider or vinegar and a touch of citrus. Only a fresh
or completely thawed turkey should
be brined, and avoid brining a Kosher,
pre-seasoned or self-basting turkey, as
the method will render an overly salted
bird.

Furniture & Home Decor

 HOME Hersam Acorn Newspapers

November 3, 2011

Buttoning up
before winters chill
by Karen Kovacs Dydzuhn
I used to have a black thumb, but lately
Im not so sure. This season Ive spent
a lot of time outdoors, weeding flower
beds and cutting back the deadwood that
has accumulated in the bushes, which
are sprinkled around my home. I have
been doing a lot of pruning, even though
Gary Andrasko, manager at Anthonys
Nursery and Garden Center in Westport,
said that once the cooler temperatures
prevail, this could deplete the plants of
much-needed moisture. Its all right to
do some pruning in the early fall, but
once you start to winterize your gardens,
you have to stop, he said.

Benedicts Home and Garden in Monroe.

This is the best time of year to seed, fertilize and control weeds, he said. With
the warm ground and moist soil, there
is less weed pressure. When you apply
fertilizer, the nutrients will take hold and
get absorbed by the plants.
Gary agreed that lawn care is very,
very simple, and yet a fertilizer application in the fall results in well-groomed
lawns in the spring. A little extra fertilizer helps to invigorate a tired lawn, he
explained.

We want to make sure that everything is

The earlier months of autumn are typi- in order before the onset of winter.
cally times of transition. As the trees,
assisted by gusty winds, drop colorful Spring bulbs tulips, daffodils, to name
leaves all over the yard, homeowners a few, should be in the ground.
are challenged with their removal. Large
properties require the use of leaf blowers By November, when temperatures dip
or really ambitious family members who into the mid 30s to low 40s, pest control
are willing to rake and bag the bountiful and deer sprays must be applied.
leaves that look more awesome above
our heads than they do on the ground.
Before hunkering down for our winter
hibernation, Gary reminds gardeners to
As homeowners spearhead outdoor proj- make sure that their planters are safely
ects, such as raking leaves, many people put away. Terra cotta and glazed plantalso like to take time to clean out their ers are prone to cracking if they are left
garden beds. Gary said that perennial outdoors and are exposed to the winter
beds have to be turned down appropri- elements, he said. Its better to clean
ately, and homeowners should consult all of your planters and bring them into
plant professionals if they have any a garage or shed.
questions. They have to be turned down
according to their own character and Although my horticultural aspirations
their need, he explained.
are minimal, I love the sights and smells
of a well-tended garden and landscaped
Those who work at local gardening cen- lawn. Thinking about what will bloom in
ters and nurseries are happy to answer late April and early May gets me through
questions, though. After all, this is what the winter months, which inevitably lie
they love to do.
ahead. As I prepare the outdoors for the
onset of shorter, darker and colder days,
Its also a good time to take a look at I also get myself ready for this time of
the lawn, said Bruce Benedict, owner of quiet hibernation.

How can YOU

protect your family
and your homes vital
systems when the
power goes out

Fried turkey
southern style
by Priscilla Whitley
My Uncle Mac was born on a farm in
rural South Carolina, where he lived his
entire life. He trained and raced harness
horses, traveling north to compete at the
old Roosevelt Raceway in Long Island. By
November, racing season ended and it
was back to the farm for winter training.
It was here with this hard-working, simple farm family that we all gathered for
Thanksgiving every year. Along with the
sweetest green beans Ive ever had, sug-

ary corn and pumpkin pecan pie, Uncle

Mac introduced deep-fried turkey. The
Yankee in us was appalled.
With visions of a batter-crusted fried
bird, caked with flour and dripping in
oil, I thought, Oh, no, is this all these
Southerns know? But I was wrong.
Dang wrong, as Uncle Mac would say.
This deep-fried turkey was the best Ive
ever had, with the juiciest, tender meat
and the crispiest skin. Theres no turning

800-972-4264 or visit us on
the web at northeastgenerator.com
Call us at

 HOME Hersam Acorn Newspapers

November 3, 2011

back now.
First a word of caution in deep-frying such
a large fowl. This has to be done outside.
Not on a deck, not near the house, but on
level ground for the turkey fryer to stand
secure. Keep in mind youll be working
with bubbling, spitting oil heated to 350.
Read all directions, which come with the
fryer, and be sure to keep children and pets
away as you cook.
Deep fryers can be bought in kits, which
include almost all your needs. Eastman
Outdoors carries one (which can be bought
online), consisting of a burner with a regulatory-hose assembly, safety shut-off valve,
a 30-quart, heavy-duty aluminum pot and
lid, poultry stand, lift hook, 12 thermometer and a marinade injector. You bring
along the insulated mitts and the turkey.
A 12- to 15-pound bird is about the maximum size for this type of cooking, as it
handles well and cooks evenly. Thaw first,
rinse well both inside the cavity and out
remove the giblets and neck, as well as
any pop-up thermometers.
A deep-fried turkey is cooked unstuffed,
which leaves one to prepare an assortment
of stuffings appealing to all tastes. The
southern way is to inject the turkey with
a marinade before cooking. When the oil
sears the skin, the natural juices and the
marinade are sealed in and the oil seared
out. There are a variety of marinades
some with Cajun spices, others laden
with herbs and a touch of garlic. A food
injector can be bought in a cooking store,
though many come with an outdoor deepfrying set.
After preparing the marinade, carefully
lift the skin from the meat and insert the
needle directly into the meat around four
points in the breast. Give each leg and
wing an injection also. Its best to do this
the night before, which allows the turkey to
marinate longer. Before frying the turkey,
apply a dry rub of seasonings, giving the
bird a bit of a massage, which also helps
the marinade mingle with the meat.
Be particular in the oil for frying. Peanut oil
is the best choice. Its healthy, tastes great
and is the least likely to smoke or flame

up. Since some people may be allergic to

peanuts, corn oil, safflower oil or canola oil
will do well.

Set up your kit outdoors and heat the oil to

350 to 365, using a deep-fat frying thermometer clipped to the inside of the pot.
Be careful not to exceed this temperature
as the oil can smoke and catch fire. Keep
an eye on it and it will be fine.
Make sure your turkey is dry before inserting it into the hot oil, as oil and water dont
mix and hot oil will splatter up. When the
oil is heated to 350, gently slide the turkey in dont give it that manly heave.
You dont want any excess oil overflowing
the pot. If a basket comes with the kit, use
that, otherwise use the hook provided. For
added safety, turn the fryer off while inserting and again when removing; this will prevent any spillage of hot, bubbling oil.

Cook for about three minutes per pound,

which is approximately 45 minutes for a
15-pound bird. Dont fiddle with it as it
cooks. Keeping the temperature at 350
will insure a well-cooked turkey.

THE QUICK NO SANDING SOLUTION TO BEAUTIFUL WOOD FLOORS!

Most Jobs Complete in 6-8 Hours
Non-Toxic, Odorless & Certied GREEN
Over 50,000 Happy Residential & Commercial Clients

Turn off the burner and remove the turkey

carefully, wearing insulated gloves, using
either the basket or the provided hook.
Immediately wrap it in aluminum foil for
about 30 minutes before carving. Carryover cooking will finish the cooking outside
the oil, bringing it up to the proper temperature and allowing the juices to circulate
back through the meat.

Call for a free estimate at 203-798-WOOD (9663) Or visit MrSandless.com

Allow the oil to cool thoroughly before

pumping it into a safe container. Let it
rest overnight and filter it first, then store
in a cool dry place and it will be reusable,
as long as it hasnt smoked, for up to six
months. Peanut oil can be used again for
several fry cycles. Always follow the directions on the kit and use good sense.

And now youre done. Its time to carve

into the juiciest Thanksgiving turkey youve
ever tasted.

Thanksgiving on the farm is always filled

with good food, lots of cousins, some
horses grazing in the paddock and my
Uncle Mac, sitting patiently outside, frying
up turkeys through the day.

HOME Hersam Acorn Newspapers

10

November 3, 2011