Kathys Perfect Turkey Bisque Food

PERFECT TURKEY

Steps:

• Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
• Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
• Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

KATHY'S PERFECT TURKEY BISQUE

Steps:

• Heat the vegetable oil in a skillet over medium heat. Cook the turkey thigh until both sides are brown, about 8 minutes per side. Remove and discard skin, return the thigh to the skillet, and cook until the skinless side is golden brown, about 8 minutes more. Remove the turkey thigh, and pour the Merlot wine into the skillet. Scrape and dissolve the browned flavor bits and drippings from the bottom of the skillet into the wine, bring to a boil, then reduce the wine to about 1/2 cup, about 10 minutes.
• Place the turkey thigh into a slow cooker, and pour in the reduced wine, water, thyme, rosemary, poultry seasoning, salt, and pepper. Cover the cooker, set to Low, and cook for 4 hours. Stir in the tomato sauce, and cook an additional 4 hours; then remove the turkey thigh, and separate the meat from the bone. Return the meat to the slow cooker. Bring back to a simmer, pour in the half-and-half. Stir the cream sherry into the soup to serve.

CREAMY TRIPLE-MUSHROOM BISQUE WITH TURKEY

Steps:

• Place a large saucepan coated with cooking spray over medium-high heat until hot.
• Add mushrooms; cover and cook 5 minutes or until mushrooms are tender.
• Add turkey and next 6 ingredients (turkey through broth); bring to a boil.
• Cover, reduce heat, and simmer 20 minutes.
• Remove from heat; stir in onions and chopped parsley.
• Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended.
• Add milk mixture to mushroom mixture, and bring to a boil.
• Cook for 1 minute or until thick.
• Reduce heat; add rice and cream cheese, stirring until cheese melts.
• Garnish with parsley sprigs, if desired.

KATHYS BOILED CORN ON THE COB

Steps:

• Place corn into large dutch oven.
• Cover with unsalted cold water.
• Add 1 tablespoon of lemon juice and sugar to each gallon of water used.
• Heat to boiling uncovered, boil 2 minutes.
• Turn off heat. Let stand in water 10 minutes.
• Drain well.
• Add salt and butter.