I have always prepared the Thanksgiving meal, even if it was cooked at my daughter’s house. Last year, I roasted the turkey at my home and carted it over to Jessica’s house. She prepared the side dishes.
This year, Jessica decided to stuff and roast the bird herself! She and I discussed techniques, but it was all her doing. Could not have been prouder of my girl! She used the same recipes we’ve created for 20 years or more. (Stuffing recipe is 50+ years old.) Hers was a much better turkey than I’ve roasted for a long time. Moist, beautifully browned and juicy.
For your dedication and bravery! For your outstanding skills! For a WONDERFUL BIRD! You are beautiful and bold!
I, your mother, present you with the 2017 Turkey Cup!
Congratulations, my darling. You deserve it!
What were Jessica’s tricks of the trade, you may ask?
She didn’t brine her turkey. (Egads) She bought a lovely 21-pound Butterball, which is self-basting. She used a Martha Stewart concoction of white wine and butter to baste her turkey during the first two hours of roasting. (3 sticks of butter melted in 1 bottle of Chardonnay or Sauvignon Blanc held warm on the stove burner as the basting continues.) Cheesecloth is drenched in the wine/butter mixture and the cloth is gently placed over the breast and drumsticks during the first two hours of roasting. Then the cheesecloth is removed. And in addition to her roasting – she tented the turkey breast and tops of the legs in between the first two hours to keep the skin from browning too quickly. Genius!
Jessica also put a piece of aluminum foil in the roasting pan underneath the turkey so the bird didn’t flop around during the steady rotation and basting in the pan. GENIUS!
And it was much easier to collect the drippings for making gravy. We ran warm turkey stock over the pan drippings to release the tasty brown bits and added it to the gravy pot. Phenomenal. GENIUS!
Awesome Thanksgiving meal. I’m looking forward to next year! Love you!
I’m very fortunate to have a college roommate who owned a cottage on Lake Erie in Lakeside, Ohio.
Two summers ago, my daughter, her family and I decided to rent Cynthia’s cottage for a week and a lovely getaway. We enjoyed it so much that we returned in July this year.
I grew up near Lake Michigan, so the trips to Lakeside are nostalgic for me. I love the drive up to the cottage. As we approach, we can see the big blue lake on the horizon. It feels like home to me. Cindy grew up in Buffalo, NY, on Lake Erie. Both our fathers worked in the steel mills built near our respective lakes’ shores. We were both raised in strong ethnic communities. So, to say the least, we found we had much in common when she and I first met at Butler University in Indianapolis. We’ve been friends for over 40 years!
Lakeside is known as one of many Chautauqua communities scattered throughout the Eastern United States. Founded in 1873, Lakeside became a retreat for families and adults where visitors are invited to participate in cultural and religious enrichment, history, musical appreciation, and health and wellness programs.
The area surrounding Lakeside hosts unique historical sites to visit, too. Believe it or not, Johnson’s Island on Sandusky Bay once was a Confederate prisoner-of-war camp.
There’s boating, fishing, swimming beaches, water sports all on Lake Erie and easily accessible.
Lakeside Chautauqua is a unique experience for each individual. We invite you to experience our Chautauqua community this summer in your own way; reconnect with family, grow spiritually, expand intellectually, unleash your creativity or challenge yourself physically. The opportunities are endless. You will soon realize why Lakeside Chautauqua has remained an annual tradition for generations of families.
The Keeper’s House
I love lighthouses! This one on the Marblehead Peninsula became a state park built on the Columbus Limestone rocky shores of the lake. It’s maintained by the Ohio Department of Natural Resources, and operated by the US Coast Guard.
Since 1822, the Marblehead Lighthouse is the oldest lighthouse in continuous operation on the Great Lakes. The Keeper’s House was constructed in 1880, and was the home to 16 keepers including two women.
Of course, there’s a fantastic view of Lake Erie.
And a great view of Cedar Point amusement park in Sandusky.
On the way back to the cottage at Lakeside, we stopped at Brown’s Dairy Dock on State Road 163. Brown’s is seriously a must! Visit their Facebook page!
And while we’re talking about food, a visit to the Jolly Roger Seafood House in Port Clinton is another must for our family.
Lake Perch and walleye are fresh, perfectly deep fried, and the servings are very generous.
Jolly Roger’s also serves incredible jumbo fried shrimp and fish tacos. Their onion rings are out of this world, too.
Really. I can’t get enough. Neither can Jessica. She, Brock and the boys stopped again on their way home to Indiana. Oh my gosh, it’s that good!
Richard and I love traveling in the western United States. There’s just something about the huge landscapes, wide open vistas, and big, very big, blue skies. Literally, you can see for miles and miles.
It’s not our first trip. In fact, we’ve made the drive from Billings to Indianapolis and back several times. The geography is spectacular, unrivaled, breathtakingly beautiful.
This was a special trip. Richard was recovering from bypass surgery and we wanted to take our time to see as much as we were able. Our drive along the way to the Black Hills in South Dakota took us to Devils Tower National Monument in Wyoming.
Driving up to the visitors’ center, there are hundreds of black tailed prairie dogs and burrow holes scattered throughout the large flat field. This prairie dog “town” at Devils Tower is 40 acres large. That’s a lot of gophers!
Devils Tower is one big monolith standing 867 feet rising up from the prairie. It was declared America’s first national monument by Theodore Roosevelt in 1906, ten years after Yellowstone National Park was designated our first national park.
There are deep vertical grooves along all sides. American Indian folklore tells the story of a group of girls who were being pursued by giant bears. When the girls reached a rock, they prayed to the Great Spirit to save them, and the Great Spirit answered by raising the rock high up out of the ground and became too steep for the bears to climb. When the girls reached the sky, they were turned into the constellation Pleiades.
The grooves are storied to be the bears’ clawmarks created in their pursuit. The tower is known to American Indians as the “Bear’s Lodge” or “Home of Bears.”
“Bears Lodge” became “Devils Tower” in 1875 when the Native name was misinterperted as “Bad God’s Tower.”
Looking down the road. Love the red rocks!
I had never visited Devils Tower before. It is pretty spectacular. Even without aliens and flying saucers and Steven Spielberg, I can understand why Roy Neary was mesmerized by it in Close Encounters of the Third Kind.
Navy Pier was designed by architect Charles Sumner Frost and opened to the public in 1916 as “Municipal Pier”. It was the only pier to combine a shipping dock with public entertainment. This 3,000 foot pier sits just north of the mouth of the Chicago River.
What to do with three young boys on Spring Break? Ages 8, 5, and 3, my grandsons are “all boy” boys, the rough and tumble type. Jessica kept them occupied and busy for the better park of a week, but for the main spring break event, she planned a two-day trip to Navy Pier and Shedd’s Aquarium in Chicago. Lucky me, she invited me along. It was a wonderful opportunity, too, to show the boys where their Mimi grew up (Mom & Dad’s home) and went to school (River Forest in New Chicago).
I grew up in Northwest Indiana and loved visiting the Windy City. Many of the must-see Chicago attractions skirt the shores of Lake Michigan along Lake Shore Drive (US41). Traveling north you begin with the Museum of Science and Industry in Jackson Park, McCormick Place and the Arie Crown Theater, Soldier Field, the Field Museum of Natural History, Adler Planetarium, Shedd Aquarium, the Art Institute, and Navy Pier. Many family and school-related adventures revolved around what to see in Chicago. As a sophisticated high school freshman, our French Club dined at Chez Paul, the restaurant location famous in the Blues Brother movie scene. Always good for a laugh . . .
The weather for our trip was magnificent! Pretty cool, in the upper 40’s, but bright and sunny, and not too windy. It was the perfect day for exploring and adventure!
From the front of Navy Pier there are breathtaking views of the loop. Richard and I spent the first few days of our honeymoon there. It’s just nice to be able to walk around on a gorgeous day, have lunch or dinner, and do some shopping. Lakeshore cruises and the Tall Ship Windy launch here.
And breathtaking views of the lake.
Take a look at the gigantic 150 foot ferris wheel!
You should not go to Chicago and miss Chicago deep dish style pizza. Giordano’s has several locations in Chicagoland. Conveniently, they have one just as you enter Navy Pier. Very cheesy cheese pizza, as my grandson Quinten demonstrates. Yes, the little one was hungry and rather impatient, but he got over it as soon as his pizza arrived. Jessica and I got a luncheon pizza and salad, which was delicious.
Chicago is also renowned for their Italian Beef Sandwiches. If you get a chance to try one, please do – you won’t be disappointed.
Since 2006 the Tall Ship Windy has been Chicago’s official tall ship.
At the end of Navy Pier, there is a spectacular botanical greenhouse filled with tropical plants of every kind. Floor and roof windows bring in lots of natural light. And there’s lots of space to move around with little nooks for quiet conversations. Unique water features are interspersed throughout. Photos don’t do the fountains justice. The jets are on timers, and spurts of water shoot out from the water forming an arc. There’s even one you can walk under. Very cool. It’s a totally relaxing experience – a special place.
Chicago Day 2 Shedd’s Aquarium
When Shedd Aquarium opened in 1929, it boasted “the greatest variety of sea life under one roof.” It’s one of a triad of exhibitor sites that includes Field Museum and Adler Planetarium. The Oceanarium at Shedd, was completed in 1991 and is the world’s largest indoor marine-mammal pavilion with beluga whales and dolphins.
There’s a spectacular view of Lake Michigan from the dolphin pavilion. You can see the dolphins and the whales swimming underwater through glass-sided tanks in the levels below the Oceanarium. Have to say, we were disappointed in the dolphin show and we’ve subsequently heard the same from others. So, if your budget is tight and you’re juggling between the 4-D movie experience or the dolphin show, catch the movie.
OK – not a lot of pictures of the inside of the aquarium, or any for that matter. I was there to drink in the city and lakeshore from outside. Here are some from the north side.
There’s a great walking-biking path along the bottom that takes you along the perimeter of Shedd and the Lake Michigan shoreline. You can see Navy Pier and the ferris wheel in the background.
Here’s my favorite – Man with Fish
This 16-foot Man with Fish statue was debuted in 2001, created by German sculptor Stephan Balkenhol. Man with Fish is a fountain, but it wasn’t turned on during our visit – 😥
All in all, my trip with Jessica and the boys was a big hit. Zachy was a little young for the 4-D Seamonster experience, but he wants to go back to see the beluga whales. Joshua just loved being in the big city – Chicago was an exciting place to him – I agree!
We got to stay in a hotel, got to swim, and most importantly, we spent quality time together for a special memory.
If you’re in the area, don’t miss Millineum Park and Buckingham Fountain – other important Chicago landmarks.
Who doesn’t have a love affair with fried chicken? The Midwestern super Sunday supper. Piping hot from the fryer. Crunchy on the outside. Moist and steamy on the inside. Perfect picnic fare. Ever go the Indy 500? They won’t let you in without a bucket and a cooler of cold beer.
I LOVE fried chicken. When I lived in Billings, I joined a church discussion group. Everyone went around reminiscing their favorite meal. Montana is beef country, so most folks talked about steak, which I admit is fabulous. However, when my turn came, I proclaimed “fried chicken.” “Hmmmmm,” they responded, dreamily remembering their own fried chicken dinner love affairs.
My daughter and son-in-law can’t get enough of the stuff. So, when I want a favor, I fry up a batch or two. Sometimes I do it just because I love them. We’ve had fried chicken for Christmas dinner on more than one occasion, for cryin’ out loud. We’re fried chicken junkies, I admit. I am a card carrying member of Fried Chicken Anonymous.
As many times as I’ve put a scald on a bird, I’ve used as many different techniques. I can’t seem to settle on one recipe, except for the dredge which has evolved but remains basically the same over the years. I know you’re thinking, “What on earth? It’s flour, salt, and pepper, moron.” Aha – wait for it.
And I’ve experimented with different frying techniques. I’ve used a cast iron skillet, voted the numero uno fry in the world, no argument from me. I’ve tried deep Les Cruset pots, but I can’t keep the oil temperature consistent, which is important. I have an electric skillet with a thermostat and a lid, but it’s just not quite right. I’ve used combinations of lard, shortening, canola oil, and peanut oil. Oven fried without the vat of oil, which really isn’t fried chicken, by the way, but I get why some folks go this route.
Sometimes perfect. Sometimes not. I tried until I got it the way I wanted it. Today was my day!
Let’s Fry!
The Proper Frying Vessel
After watching many chefs and cooks do fried chicken in a commercial deep fat fryer, I decided that was the best method for me. The one I chose came unexpectedly in an Amazon email of daily deals. The T-fal Ultimate EZ Clean fryer. Take a look:
It’s great and just what I wanted. The fryer holds 3/4 gallon of oil – more than enough to submerge large pieces. Chicken pieces are bathed in hot grease on all sides at once, which allows for even cooking. See that plastic container underneath? It an oil reservoir. After all the frying is done, flip the switch on the front and the oil is filtered and drains into the container for storage. (Oil must cool for at least 2 hours before draining.) GENIUS!
The thermostat goes up to 374°F. The lid has a see-through window and a steam vent.
Equipped with a submerged heating element that maintains a proper oil temperature.
Generously sized frying basket with a handle. The basket can be raised and rested on a stop inside the fryer to allow food to drain.
The basket, oil reserve, and lid can all be put in the dishwasher. Cleaning up after a serious fry isn’t the neatest of tasks, but the T-fal Ultimate EZ Clean fryer makes the job less messy.
The Chicken
Normally, I buy whole chickens and dissect them into pieces. Eight meaty pieces from one bird, ten if you cut the breasts in half. I learned from my mother, who could take down two chickens in the blink of an eye. If you’re intimidated by the process or are partial to certain parts, I’d go ahead and buy pieces with skins on them. This recipe is for two birds and 4-6 more thighs. Serving lots of little kids? Substitute drumsticks for the chicken thighs. I make sure there’s enough for a meal and more leftover for lunch or a picnic or sandwiches.
My Grandma Smith swore by 3 1/2 pound chickens as the only size for frying. I agree as do others. I’d love to find a fresh fryer less than 5 pounds. They’re growing hens big these days, and breast pieces are particularly large which means no one is going to go hungry if you cut the breasts in half. Of course, I don’t do that, because my daughter LOVES large chicken white meat parts.
Here’s a tip! Don’t throw away the backs, necks and giblets. Put them in a plastic bag and into the freezer to make chicken stock later. With chicken, everything has a purpose but the “cluck.”
The Brine
Why brine the pieces in buttermilk? The lactic acid in buttermilk makes the chicken moist and tender. Recipes frequently recommend that pieces are brined overnight, either in buttermilk or salted ice water. I’ve used both methods. My mother preferred buttermilk, so that’s my preference, too.
I layer the parts into a large plastic container. Between each layer, I pour 1/2 cup of buttermilk, and season with salt and pepper. You could add a squeeze of siracha or a sprinkle of cayenne, too. Continue the chicken tower inside your container making sure the last layer is buttermilk. On goes the lid and into the refrigerator for at least 12 hours, so overnight is best.
Drain and Bring to Room Temperature
The next day and 30 minutes before I begin the fry, I remove the pieces from the brine onto a rack over a sheet pan. First of all, the chicken needs to be brought to room temperature so the cooking oil stays hot and pieces cook evenly. Secondly, the brine needs to drain from the meat. You’ll thank me come breading time.
The Dredge and The Bath
Flour, Seasoned Salt, Freshly Ground Black Pepper, and Cinnamon
Prepare the flour dredge. You know, one of my problems is that cooks use way too small vehicles for egg wash and flour dredge. We’re left with egg goo and flour goo all over the counter. A 9″x13″ pan is great. I like to use a big flat bowl with high sides that gives me lots of room. I have my mother’s Pyrex bowl, the green one with white flowers. It has handles and it is perfect.
Into the bowl, add one cup of all-purpose flour for each chicken. In this recipe, I used
2 1/2 cups of flour, because I had two whole chickens and four thighs. Add 1 1/2 teaspoon seasoned salt for each chicken, so that makes 4 1/2 this time, extra for the chicken thighs. And 1 teaspoonful freshly ground black pepper; 3 teaspoons this time.
And the SECRET INGREDIENT; ground cinnamon. Not a lot, maybe 1/3 teaspoon per chicken; 1 teaspoon in all. Yes, cinnamon. I’ve read over the years that cinnamon is what’s used in Maryland Chicken. However it came about, the spice lends a pleasing smell when frying, and some added complexity. I love using it in fried chicken.
Some legs taking a nice soak.
So, three whole eggs beaten with one cup or so of milk in one of your big bowls. It doesn’t make a difference what kind of milk you use. After all, we’re making fried chicken. This is not a calorie counting meal. Use 2% or skim milk, but whole milk will do the trick, too.
Breading and Frying
One by one, put the pieces into the egg wash to coat. Lift and drain off excess. And roll in the flour dredge. Put the pieces on a wire rack over a sheet pan and let the pieces dry off for 10 minutes.
Oil Temperature is Important!
While the chicken pieces are drying, it’s time to heat up the oil: 350°F to 360°F is ideal. If you don’t have a fryer with a thermostat, use a large dutch oven and a deep fry thermometer. There’s no shame in using a cast iron skillet, either. The trick with proper frying is to maintain an even oil temperature. As soon as you lower pieces into whatever frying vessel, the oil temperature will lower.
As the pieces begin to fry, the temperature will recover, but you may have to monitor the heat on the stove to make sure it doesn’t drop too low. Low frying temperatures will cause the pieces to be too greasy. If the temperature is too high, the outside will cook too quickly and the inside will not completely cook or even be raw. This is why I like my T-fal deep fryer; I don’t have to constantly fiddle to maintain the oil temperature.
The trick with proper frying is to maintain an even oil temperature. (I’ve said that before I know, but it bears repeating.) As soon as you lower pieces into whatever frying vessel, the oil temperature will lower. As the pieces begin to fry, the temperature will recover, but you may have to monitor the heat on the stove to make sure it doesn’t drop too low.
And I use peanut oil because it is known for a high smoke point. Other options are canola oil, vegetable oil, or solid vegetable shortening.
When you’re ready to put the pieces into the fryer, give them another whirl in the flour dredge. Shake off the dredge back into the bowl and lower the chicken into the fryer.
Breast pieces take the most time to cook. Whole ones will take 16-18 minutes. Thighs 10-12 minutes; drumsticks and wings 8-10 minutes. If in doubt, use a food thermometer to make sure the inside has reached 165°F.
As the chicken pieces come out of the fryer, drain them on a wire rack over a sheet pan, and keep warm in a 225°F oven until ready to serve. Draining on paper towels will soften the breading and you want fried chicken crunchy.
Happy, Happy, Happy!
What’s happier than a heaping plateful of crunchy, hot, perfectly fried chicken? At this moment, I can’t think of another thing!
Why brine the pieces in buttermilk? The lactic acid in buttermilk makes the chicken moist and tender. Recipes frequently recommend that pieces are brined overnight, either in buttermilk or salted ice water. I’ve used both methods. My mother preferred buttermilk, so that’s my preference, too.
