The Perfect Turkey

The Perfect Turkey

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Perfect Turkey


  • Author: Zach Johnston
  • Prep Time: 24 hrs
  • Cook Time: 2 hours
  • Total Time: -26260686.7833 minute

Description

We get it, the stress of cooking something once a year and trying to nail it can be tough. Let us help. We’re experts.


Ingredients

For the brine:

  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 2 cups hot water
  • 2 cups apple juice
  • 4 cups ice

 


Instructions

We are going to layout the instructions for an 8 lb. turkey.

Step 1 to any perfect turkey is to brine that baby for no less than 2 hours. You can do this overnight if you like, we generally do. If you’re crunched for time, the 2 hours will suffice.

How to brine – disolve brown sugar and kosher salt (1/2 cup of each) into hot water and stir in apple juice and add ice. In a large (preferably coverable) pot or bucket, allow brine to sit with turkey for anywhere from 2 to 24 hours.

Step two after brining your bird is to take it out of the brine bath, pat it dry and start the seasoning process. If you’re smart, you already have your PERFECT TURKEY SEASONING. If not, no worries, season that baby with paprika, citrus peels, salt, sugar, pepper, cayenne, and whatever herbs you have laying around.

You’re going to want to use a litte cooking oil or butter (mayonaisse for the adventerous ones) to get a nice layer so that your spices can stick to the skin of the bird. Lather her up and evenly cover her outside with a healthy layer of spice.

LETS COOK THIS THING! Remember: It takes about 15 minutes per pound at 325 degrees to cook the turkey…. However, this is truly an estimate. If you want to be precise and have some guarantee to what you are up to- YOU NEED TO USE A THERMOMETER.

People will argue about what temperature you want to cook the turkey. I have seen everything between 165 degrees to 185 degrees. We like to take chances in our house. We cook the turkey to 165 degress knowing that it will continue to cook a bit as we rest it. DO NOT FORGET TO REST THE TURKEY. Let is sit on the counter in open air for at least 25 minutes before cutting into it with your saws-all. This allows the moisture to come back into the meat, PLEASE FOR THE LOVE OF ALL THINGS HOLY, DO NOT SKIP THIS STEP.

As your turkey is cooking you can feel free to baste the hell out if it. Using melted butter that you season with your spice mix you used on the turkey, just keep lathering it on there throughout the process. I usually do this about 1 time per hour.

There you have it. You’re in-laws can put that in their pipe and smoke it. (If you’re in Colorado, I hope you have an extra bedroom because they might be out for the night!)

Please, as always, have fun, post your photos and let us see them by using the hashtag #THESPICEGUY or tagging us with @thespiceguyco

Happy Holidays Friends!

 

Keywords: turkey, thanksgiving

5 DIY Spice Blends Using Common Ingredients

5 DIY Spice Blends Using Common Ingredients

We’re all guilty of buying large bottles of a single spice for a recipe, using it just a few times before we leave it to gather dust in the back of our cabinets.

When we decide to go on a cleaning spree, these spices—which we likely spent a pretty penny on—often get tossed into the trash. Not only is this wasteful from both an environmental and money-savvy standpoint, but it’s a missed opportunity to mix your own DIY spice blends.

Making your own DIY spice blends is easy as can be, too! Here’s a rundown on what you’ll need to make and store your own, followed by five do-it-yourself recipes you, likely, can make today.

Gather your supplies and spices. Below is a list of a few crucial items you’ll need:

● A tablespoon/teaspoon measuring set
● Zip-tight bags
● Spice jars
● (Optional) small funnel – rolled paper works well for this.

How to Start DIY-ing Your Spices
First, gather your spices and layout out your supplies. Then, referencing the recipes we’ll describe later, start measuring suggested amounts of each spice for the blend, pouring them into one of your plastic bags. After that, shake things up—literally. Make sure everything is homogenous, i.e., combined well, and then empty said created spice blend, using a funnel or not, into either one of your now empty spice bottles or a spice jar you bought. And finally, label your new spice blend, so you’re not second-guessing yourself about what it is later down the road.

DIY Spice Recipes
Now that you have the tools and instructions on how to DIY your spice blends, below are five popular recipes to reference. Remember, the world is your oyster here, if you don’t have a particular spice, try subbing out something that seems close to it! Maybe you’ll come up with something special your friends can’t stop talking about.

● 1 tbsp of chili powder
● 1 tsp of garlic powder
● 1 tsp of onion powder
● 1 tsp of lime salt
● 1 tsp oregano
● 1 tsp red pepper flakes
● ½ tsp paprika
● ½ tsp of cayenne pepper

 

● 2 tbsp thyme
● 2 tbsp rosemary
● 2 tbsp sage
● 1 tsp marjoram
● 1 tsp of salt
● 1 tsp of ground black pepper
● 1 tsp of cumin
● ½ tsp celery seed
● ½ tsp nutmeg
● ¼ tsp of cinnamon

● 2 tsp of oregano
● 2 tsp of dried basil
● 1 tsp of dried parsley
● 1 tsp of thyme
● 1 tsp of sea salt
● 1 tsp of ground pepper
● ½ tsp of red pepper flakes
● ½ tsp of garlic powder

● 2 tbsp garlic powder
● 2 tbsp chili powder
● 1 tbsp smoked paprika
● ½ tbsp onion powder
● ½ tbsp of oregano
● ½ tbsp of cumin
● ½ tbsp smoked paprika
● 1 tsp of chipotle powder
● 1 tsp of red pepper flakes
● 1 tsp of lime salt
● ½ tsp of black pepper
● ½ tsp of paprika

● 2 tbsp turmeric
● 4 tsp coriander
● 3 tsp of paprika
● 1 tsp cumin
● 1 tsp of chili powder
● 1 tsp ground mustard
● ½ tsp cardamom
● ½ tsp of cayenne pepper
● ¼ tsp ground cloves
● ¼ tsp nutmeg
● ¼ tsp of cinnamon

So, what are you waiting for? Start (literally) spicing-up your life with these DIY spice recipes.

Trapani Sea Salt

Trapani Sea Salt

Hand harvested from salt beds along the famous “Salt Road” in Sicily, Trapani Sea Salt is pure, clean sea salt from the rich waters of the Mediterranean. This artisanal salt offers the crunchy texture, small, irregular grain sizes and moderate moisture of hand-harvested sea salt—an ideal finishing salt. Trapani also has the mild flavor characteristics of Mediterranean Sea salts, making it exceptionally versatile but with a texture that makes it undeniably gourmet. Solar evaporated by the sun & wind, Trapani Sea Salt is an unrefined, additive-free, completely natural salt that is at home in authentic Italian food, but also adaptable enough to work in any cuisine. Perfect in baking, spice rubs, herb blends and pasta for a crowd, Trapani Sea Salt is good in a pinch, but even better by the handful.

Each spring, the salt pans are filled with seawater, which is left to evaporate in the heat of the Sicilian summer sun and strong African winds. As the water evaporates and the salt starts to crystallize, the fiore del sale are the young salt crystals that form on the top. The salt is completely unrefined and untreated, unlike industrial salt, which is harvested by machines that pollute the salt; it then must be washed and stripped of its natural minerals, which are re-added with chemicals.

Summit Steak Sausage & Potatoes

Summit Steak Sausage & Potatoes

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Summit Steak Sausage and Potatoes


  • Author: Zach Johnston
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes

Description

Warm potatoes, hot sausages, and bell peppers! This dish is great for all seasons and is a pretty easy dish to prepare for any skill level.


Scale

Ingredients

  • 2 pounds medium red potatoes, pierced with a fork
  • 1 large red bell pepper, quartered
  • 1/2 cup plus 1 tablespoon olive oil
  • 1 package of Sausages (we like River Bear American Meats)
  • 1/4 cup white wine vinegar
  • 2 tablespoons mustard
  • 2 teaspoons SUMMIT STEAK AND VEG
  • 1/2 teaspoon sugar
  • 1/2 English cucumber, cut into bite-size chunks
  • 1/4 cup thinly sliced red onion

Instructions

  • Microwave potatoes (or boil those babies if you’ve got some time) on HIGH 7 minutes or until almost tender, turning potatoes over halfway through cooking. Drizzle potatoes and bell pepper with 1 tablespoon of the oil.

  • Grill potatoes and bell pepper over medium heat 10 to 15 minutes or until tender and lightly charred, turning occasionally. Grill sausage as directed on package. Cool potatoes, bell pepper and sausage slightly. Coarsely chop potatoes and bell pepper. Cut sausage into slices.

  • Mix remaining 1/2 cup oil, vinegar, mustard, SUMMIT COUNTY STEAK AND VEG and sugar in large bowl until well blended. Add potatoes, bell pepper and sausage; toss to coat well

Medium Rare Steak

Medium Rare Steak

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Medium Rare Steak


  • Author: Zach Johnston
  • Total Time: 1 HOUR

Description

Juicy, warm, tender, and seasoned perfectly. Get the cast-iron out and cook your steak like a pro today.


Ingredients

2 Strip Steaks- ~12 oz. is a nice size

2 TBSP SUMMIT STEAK & VEG

2 TBSP BUTTER

1 TBSP OLIVE OIL

2 THYME SPRIGS

2 GARLIC CLOVES


Instructions

Let steaks stand 30 minutes at room temperature

Sprinkle SUMMIT STEAK & VEG evenly over steaks.

Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat.

Add steaks to pan; cook 3 minutes on each side or until browned.

Reduce heat to medium-low; add butter, thyme, and garlic to pan.

Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly.

Remove steaks from pan; cover loosely with foil. Let stand 10 minutes.

Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.