Turkey hunt - KATV - Breaking News, Weather and Razorback Sports

Turkey hunt

Updated: 11/14/2013 3:57:50 PM
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
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  • Tomato Basil Pasta, 9/1/14

    Tomato Basil Pasta, 9/1/14

    Monday, September 1 2014 12:26 PM EDT2014-09-01 16:26:50 GMT
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>


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Before you decide how you're going to cook your turkey, you need to decide what kind of turkey you're going to cook. Heritage, natural, pre-basted, kosher — here's our guide to what to buy.


1. Heritage turkeys
are old-fashioned breeds — typically with a more elongated frame and leaner breast meat than the standard supermarket bird — that farmers like Frank Reese of Good Shepherd Poultry Ranch in Tampa, Kansas, are raising again, and we couldn't be happier about it.

You'll pay top dollar because these turkeys live outdoors, eat a vegetarian diet without antibiotics, and take nearly twice as long to raise as commercial birds, but they boast a much fuller flavor.

Their delicious, lean meat is well suited for braising, as in the Turkey with Sauerkraut, Riesling, and Pork Sausages recipe.


2.
Butterball's premium young frozen turkeys are "pre-basted" — that is, injected with a solution that includes salt (so there's no need for brining), starch, and sodium phosphate, which keeps the turkey juicy.

Roast a Butterball whole, or cut one into parts to make the Roast Turkey with Root Vegetables and Gravy recipe.


3.
Turkeys labeled "natural," like the ones sold by Ashley Farms in Winston-Salem, North Carolina, are typically grain fed and raised antibiotic- and hormone-free. You can order one from a butcher or specialty store; the cost is generally more per pound than for a conventionally raised bird.

We recommend brining these turkeys to boost their flavor and juiciness; for recipes like the Sage-Brined Roast Turkey with Oyster Dressing, there's nothing better.


4. Kosher turkeys
are processed according to Jewish dietary law under rabbinical supervision; salting, part of the process, makes them moist and flavorful. We like relatively inexpensive brands such as Kosher Valley and Empire Kosher.

A kosher bird is a reliable choice for a wide range of preparations, from the Turkey in Mole Poblano recipe to the Boudin-Stuffed Turkey Breast recipe.


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