It's Christmas next week. How the heck did it come around so quickly?! I'm not even close to being ready. Sure I've grabbed a bunch of pressies but there are still more to buy and grocery shopping--well I have Danish cookies, that's about it so far. Still need to get me a turkey and some other dinner bits and bobs, and I really need to give it some thought, because this year I'm cooking the dinner! Now I can cook, actually with some dishes I'm not too bad at all. Things like risotto and erm.. salads, and bacon sarnies, you know stuff like that. But a full on Christmas dinner, well, the pressure is indeed going to be on! I've got it all worked out in my head though, do not fret! I'm going for a turkey as the main part of the meal, with roast potatoes, stuffing, yorkshire puddings and three types of veg. I'm thinking green beans, peas and parsnips. Of course there will have to be gravy (I'm from the north, gravy goes on everything), and mint sauce, I can't eat a roast dinner without mint sauce. I know turkey should go with cranberries but I've never been able to adibe them.
Thing is I've never cooked a turkey before. I vaguely remember having it when I was small but over the last couple of decades it's been beef or lamb or pork. Last year the chap cooked up duck (which went soooo wrong) and beef. Duck aside, Christmas dinner was fab, until the table leg went half way through and collapsed--dinner and all....
So this year, because it's my turn, and I'm sure the family think I'm going to cock it up, I am determined to make it spectacular. Just need to work out a good turkey cooking regime. And that is where you come in. I need tips, advice, recipes! Give me whatever you've got! And in return I shall give you something back. You notice the picture above. Well it is my brand, spanking new release. Ripley's Reaping. This is a Christmas themed book, and I shall not lie, it's a bit of a sniffler. It's probably my favourite story that I've released this year, and I was so pleased when I made the publication deadline by a mere whisper. In exchange for your tips, advice, suggestions etc. I shall give away two copies of Ripley's Reaping to two randomly chosen turkey commenters. And it doesn't end there! Tomorrow I'm going to need more help (with the potatoes and veg), and in return I will be giving away copies of The Kiss. Then on Sunday, we'll be talking Christmas pudding, and I shall be giving away copies of Pleasing the Boss.
So jump on board, help me cook the perfect Christmas dinner and I'll give you books! A fair exchange methinks!
Ripley's Reaping
When Ripley gets her Christmas collection list she expects the usual babies and elderly. After all, thousands of people die every day and this is her job. But what she doesn't expect is number ninety-nine on the list. Nicholas Ryder. The man she loves, the man she wanted to spend forever with...until death ripped her from his arms.
With so many other souls to collect and the reapers of hell on her heels, will Ripley be able to get to Nick in time? And if she does, will she be able to say goodbye all over again?
Excerpt:
Even through the robe, the feel of Nick’s fingers on her shoulder was like breathing fresh air again after a lifetime spent indoors. Katie Ripley stood stock-still and both cursed and thanked the Hell Reaper for slicing through the heavy material.
“Katie?” he asked, and she shivered all over again at the sound of his voice. She’d missed him so much, for so long, the sound of his voice could easily be enough to undo her.
“Katie, is that really you?”
His voice was hesitant, enquiring, and her heart squeezed even as she blinked back tears. Never in all her fantasies over the last few days had she ever imagined this could possibly happen. That Nick would recognize her, would know her, that she would have the chance to talk to him again as her. Katie not Ripley. Nick’s wife, not Death come to collect his soul. Part of her wanted to stay in what was once their sitting room and turn to him, look into each other’s new eyes, hold each other’s hands, and rediscover one another. But she knew it wasn’t allowed, that there was no time. She had less than a minute to get to the next soul, and Nick wasn’t hers anymore. He had one destination in front of him, and it was one, thanks to her stupidity, that he would have to do alone.
“We have to go,” she whispered.
“But—”
“There’s no time for this right now.”
“But, Katie, it is you isn’t it?”
Heart racing frantically, Ripley closed her eyes and took a deep breath. She so wanted to turn around and wrap him in her arms, soul skin to soul skin. Never had she wanted anything as much in her entire existence. Not even after her death when she’d begged for her old body back. But five years of responsibility weighed heavy on her shoulders, and mere miles away another soul was about to emerge. She had to be there for it.
“I have to take you above now,” she said, hardening herself against the intense wave of longing that filled her.
“Damn it, talk to me,” he said.
He sounded just like he always had, and her breath caught, her head spun.
“Please…Katie, if that’s you….”
His voice broke on the last word, and with it, Ripley’s resolve. Why deny it any longer? Against all the odds he knew, somehow he knew it was her, and it was unspeakably cruel to brush him aside. Ripley turned around slowly and pulled the robe back from her head. His eyes widened and a smile, magnificent in his brilliance, shot across his face. It turned all the little frown lines into laughter lines, and Ripley’s heart thumped desperately.
“Katie,” he breathed. “I knew, as soon as soon as I saw your hair. I just knew.”
“Nick—”
“You came for me,” he continued. “To collect me. Oh God, Katie.”
“No,” she whispered, because she did not like the way his thoughts were going, could not like them. “It’s not like that.”
“I’ve missed you so much,” he said, maybe not even hearing her words. “So much, baby.”
And then before Ripley could do anything, he pulled her into his arms, wrapping her in them so tightly she felt dizzy.
“Katie, Katie, Katie,” he chanted, little kisses peppering over her head, her cheeks, her face.
Her heart thudded, and she closed her eyes as tightly as possible, desperate to keep some semblance of control. Her Nick was kissing her, something she’d thought she’d never get to feel again. The soft touch of his lips, the feel of his breath. Dead they might be, their human bodies no more, but the sensations of the soul were just as intense. Just as real.
A kiss on her cheek, so close to her lips and Ripley shivered. “Nick, you have to stop,” she whispered, though God had to know she wanted nothing more than to let Nick wrap her in his arms, take her lips, and kiss the last five years away.
“I’ve missed you so much, Katie,” he said, pulling her into his arms even tighter—their soul bodies not even a hair’s breadth apart. “The last years without you have been their own kind of hell. I guess I should be upset that I’m dead shouldn’t I? Damn, I don’t even know how I died! But I’m not upset at all. I’m just so thankful. You’re here. You came for me. Everything is how it should be.”
The words tumbled from his lips and dizziness hit her all over again. She pushed back against him until she could look into his eyes. “It’s not what you’re thinking, Nick.”
“We’re both dead now,” he said, again as if he hadn’t even heard her words. “But we’re both still here. Hell, it doesn’t even make sense but I don’t care. The main thing is that we can be together again. Just like we were always supposed to be.”
Ripley shook her head about the same time her heart shook in her chest. “No, Nick. This isn’t me coming to collect you so we can be together again.”
He pulled back, confusion writ plainly across his face. “I don’t understand.”
“I came to collect you because this is my job now, and because of that job….” She paused, so not wanting to say the words she knew she had to say. “We can’t be together.”
“What the hell do you mean we can’t be together?” he demanded. “I’ve waited so long, wanted you for so long. Do you have any idea how I’ve missed you? Longed for you? You took me with you when you went, Katie. You took everything.”
She shivered, desire pushing through all the emotions and rippling over her skin. “I know. I’ve missed you too, Nick.”
“Then why? Why say these things? I just don’t understand.”
Ripley rested her head against his chest, hearing the beat of his soul’s heart quite plainly in her ear. How many nights had she lain on his chest listening to that very same sound? She’d once thought to do so for more than years than were even conceivable to her now. Finally, she took a deep breath and lifted her eyes to his.
“Come,” she said, even though it was against the rules in so many ways. “I’ll show you why, and then you’ll understand.”
11 comments:
The best turkey we had was this year at Thanksgiving. Preheat the oven to like 475 degrees. Stick the turkey in until the skin starts to get good and golden (where you'd THINK it was done) and then turn it down to 300-325 (depends on your oven) for the rest of the cooking time. Ours cooked fast and it was the moistest turkey we'd ever managed.
Oh, and you can cut an orange in half and squeeze a little bit of the juice on/in the turkey and then put the orange halves inside the turkey and let them cook that way - gives it a nice light citrus flavor (can do the same with a few lemons if you prefer!)
I don't advise cooking your stuffing in the turkey, but that's entirely up to you. :)
Hope this helps! Good luck. You can do it!
Beth-Ann
I can't help much, but microwaves are a GODSEND. Pre-make as much as you can and nuke.
I cheat and buy frozen creamed spinach, cook, mix with another package of cooked, DRAINED and squeezed dry chopped spinach and add nutmeg to taste. I can easily double or triple this recipe. If you like it moister, add more creamed spinach to plain. This only helps if your family loves spinach like mine.
Use nice quality disposable plates and paper napkins if this is family and friends, not people you have to impress.
Again, family and friends should bring side dishes and desserts (but not guest guests...who should bring wine, flowers or candy).
If you have to make it all, don't go nuts with quantity of items. Three nice side dishes, a soup (good to make a simple pumpkin or squash puree a day or two ahead and warm up) and a dessert is enough with the turkey. Quality over quantity.
Have jarred gravy just in case and for use with leftovers. My gravy is kind of hit or miss so best to have a back up.
Good luck!
When my psycho ex won a frozen turkey and actually expected me to cook it, I went a little crazy Googling recipes and found a Margarita Turkey. The night before cooking you soak the bird in Margarita mix, tequila, and triple sec and rub it all up with limes.
Then when cooking, baste it every thirty minutes with the same mixture and have a drink to relax.
It really was moist and tender and I've made it a few times since to good results from family and friends.
We always cook turkeys in those oven bags. The amount of time is greatly reduced that way, and the turkey comes out juicy and moist! Shake the inside of the bag with flour, and put some flour in the bottom so the turkey doesn't stick to it. You can put potatoes or other vegetables inside the bag to roast as well.
Simple: Cover your turkey with a blanket of bacon! Helps keep it moist and gives it that wonderful bacon taste added. YUM! (Also some people I know Use the oven bags. Never have personally.) Finally if you are going to cook your stuffing inside the turkey, make sure it is a super moist mixture to keep moisture inside the turkey. Hope this helps. If you use a bacon blanket you can't go wrong.
For me personally I cook my turkey in a on the counter in a electric oven roaster (saving space for the other goodies that need to be baked in the oven), here is a link from Amazon on what I am talking about just incase you may have never heard of this item-handy thing that only gets pulled out 3 times a year and collects dust the rest:
http://www.amazon.com/Hamilton-Beach-32229-22-Quart-Stainless/dp/B001CGXWD8/ref=sr_1_5?s=appliances&ie=UTF8&qid=1324075748&sr=1-5
I line the pan with foil (easy clean up for later as well as keeps the bird very moist)-over lapping in some places so it covers the entire surface
Then preheat it for 15 minutes at 350 degrees before put the bird in.
Place about 8 cups of water on the bottom of the pan.
After its preheated then place turkey into pan the add seasonings with the rack under it if it is stuffed.
Tip-stuff it before putting it in the pan. (also I slightly cheat on my stuffing-4 boxes of stuffing mix put together as to the directions on the box then add a loaf of bread 2 eggs and 1/2 stick of REAL butter; whatever I can't get in the bird gets baked in the oven closer when the bird is going to be done)
The seasonings I use may sound unconventional or unsual but they are very good..(we have some family members that don't like turkey unless its me that cooks it because of the seasoning I use)
I used 2-3 packets of hidden valley dry powder ranch mix for a 10 to 15lbs bird
About 6 tablespoons of poultry seasoning
About 3 tablespoons of black pepper (Freshly grounded from a grinder)
About 1/2 to one stick of REAL butter. Slice into little pats of butter & stick a couple in joints of the meat (you will need to cut into the skin to get the pat as close as you can to the joints-legs mainly) & on top of the seasoning.
Then place foil over top & let it bake.
Around the half way point of when the turkey should be done turn the oven down to 325 degrees
About 15 to 20 mins turn off the roaster and let it sit and cool before taking out
Tip-One hour for every 2 pounds of turkey
This is just my unique way of cooking.
Take care and good luck :)
You will do great job with whatever recipe you use...
Beckey White
Just noticed an oppsee...
About 15 to 20 minutes just before the time that the turkey is to be done turn the roaster off and let it sit...
Excellent tips! I'm spoilt for choice. :)
I like the margarita turkey idea someone tossed out there. I would try that. I would give you some ideas but I've never cooked a turkey before so I can't help, sorry.
I just posted on your comment in the room, but I will repeat a little. Bake your turkey upside down, breast down. The juices flow down to the breast instead of away from it. Then with 30 or so minutes left in cooking, flip it. That way the skin isn't soggy and it browns up a little.
Also, a spiral sliced ham is a great pick, it just needs to be warmed through.
I have a great recipe for baked pineapple that goes wonderfully with that too.
One 10 oz can crushed pineapple, 3 pieces of bread (pulled into small pieces), 1 cup of sugar, 1 egg. Mix together and bake in casserole dish for 1 hour or until bubbly and golden brown on top. A spoonful with ham is yummy, and it even makes a nice desert, too.
of course its about cooking! LOL Yea I don't really do that. LOL I know that corn casserole is really good and toffee is always a great desert. I can give you a toffee recipe, but you need a cast iron frying pan to make it.
-Amber
goodblinknpark@yahoo.com
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