How you doin’? Did you have eggs for breakfast this morning? Do you think eggs negatively impact your cholesterol? If you do, that information is outdated. For almost a half century, the FDA included a daily recommended intake for dietary cholesterol, just like their recommendations for sodium and fat. Eggs contained more than half of this daily intake and were quickly labeled as not-good-for-you. That myth persists today, despite the evidence to prove that dietary advice is outdated.
 
Political Note & Commentary:  This comment is not geared toward any party—Republican or Democrat or anyone in between—but to all the “do-gooders” in Washington, DC who should stay the hell out of our diets and stomachs. As evidenced by recent events regarding Covid-19, much of the “scientific” information we get from the Feds is incorrect (coming from someone who has been on lockdown in Los Angeles, California for almost a year). Likewise, there is a whole list of dietary mistakes they’ve made that have been over-turned. Maybe it would be best if they just stuck to raising our taxes and spending our money like drunken sailors and leave the food choices up to us.
 
Even though eggs have suffered a bad rap for being bad for your cholesterol and, by extension, your heart, nothing could be further from the truth.
 
Eggs are actually good for your heart; they're just victims of confusion, bad P.R. and a few decades of unproven, uneducated and ignorant thinking (that’s when we let the inmates run the asylum). Eggs are good for you and they deserve your respectful consideration!
 
In 2015, the FDA dropped this negative recommendation entirely, citing a lack of evidence that dietary cholesterol has any real impact on your overall health. Eggs suddenly went from major culprit to relatively innocent. This new scientific change of heart is still fairly recent and not widely known, so maybe that’s why the egg myth still persists.
 
Another reason eggs get bad press is because of the confusion between dietary cholesterol (found in food) and blood cholesterol made in the body. As a matter of fact, your body needs and makes its own cholesterol for essential functions like helping cell membranes form, creating hormones, helping the liver process fats and making Vitamin D. Cholesterol is also extremely important for developing children. It drives me crazy when I hear a parent say that they have cut the intake of eggs for very young children or put them on a low-cholesterol diet. While your body makes all the cholesterol it needs, this doesn't mean the cholesterol in your food is excessive and therefore bad for you. It's actually saturated fat, not dietary cholesterol, that can be more harmful for your heart.
 
I know the difference between good and bad cholesterol is confusing to a lot of our readers, so let me clear up some of the confusion. Cholesterol is often thought of as good or bad. Good cholesterol refers to HDL (high-density lipoproteins) and bad cholesterol refers to LDL (low-density lipoproteins).
 
Lipoproteins help carry cholesterol through the bloodstream. HDL, or good cholesterol, helps your body flush out bad cholesterol, improving your heart health. LDL, or bad cholesterol, can cause plaque to build up in your arteries and increase your risk for heart disease, heart attacks and strokes.
 
How do we make more of the good cholesterol and less of the bad stuff? We can raise our HDL—the good stuff—by consuming fiber-rich foods; we can lower our LDL by limiting saturated and trans fats in our diet. Eggs have been proven to be a heart-healthy choice. They contain little saturated fat—that increases bad cholesterol—and are packed with good protein.
 
This has been tested on people just like you. A study by the American Journal of Clinical Nutrition found that people who ate 12 eggs a week for three months did not increase their risk of heart disease as was previously thought. The American Heart Association now recommends one egg a day as part of a healthy diet.
 
Here’s the rub—while eggs themselves are heart healthy, the most common stir-ins like cheese, sausage, bacon and cream are all high in saturated fat and can make an egg dish unhealthy. It all goes back to what my mother used to say—everything in moderation. So, consume less cheese and ham in your Sunday Omelets and “beef” up the veggies, like tomatoes, asparagus, mushrooms and spinach. You can even cook eggs fat free by poaching them and skipping the hollandaise in Canadian Bacon Eggs Benedict or try creating some savory, spicy bowls with an egg on top.
 
Do you feel a little better equipped to make your own decisions on eating eggs? Great, let’s start by poaching some eggs.
 
                                                   Egg Poaching Method
Ingredients
8 quarts water (roughly, a large kettle half full of water)
2 tablespoons vinegar (5%)
1 teaspoon kosher salt
Eggs as needed
 
Directions

1. Bring the water and vinegar to a boil; add the salt and reduce the heat to simmer.
2. Crack the eggs open into a small bowl; using a large, long handled spoon create a whirlpool in the kettle and gently slide the eggs in the simmering water, one at a time. Simmer until the whites are set and the yolks are still runny inside, approximately 3-4 minutes.
3. Using a spider ladle, gently transfer the eggs to cold water to shock them and stop the cooking; hold in cold water until ready for serving.
4. When needed, place the eggs in the hot water just long enough to heat through.
5. Finish according to your favorite poached egg recipe.

ChefSecret:  I promise you won’t taste the vinegar. It just helps gather the strands of wild egg whites into a ball around the yolk. Likewise, creating the whirlpool in the simmering water helps to hold the egg whites close to the yolk.
 
                         Grilled Chicken Tenders & Poached Egg Sliders
                                 Burrata adds extra creamy goodness to grilled chicken sliders.
 
Prep time:  20 minutes
Cook time:  10 minutes
Yield:  8 sliders (4 servings)
 
Ingredients
8 thin boneless chicken tenders (hammered flat)
1 pinch salt and pepper
1 tablespoon olive oil
8 King’s Hawaiian Original Rolls, split
1 tomato, thinly sliced
8 fresh basil leaves
4 ounces packaged burrata
 
Directions

1. Butterfly the chicken tenders in half to fit a slider bun.
2. Season both sides of chicken with salt and pepper.
3. Lightly oil a grill or sauté pan over medium heat. Grill chicken until no longer pink inside (165⁰ F), about 5 minutes per side. Set aside.
4. Toast buns by grilling them cut-side down.
5. For each sandwich, layer a cooked chicken tender, tomato slice, fresh basil leaf and 1/2 ounce of burrata between the toasted slider buns.

ChefSecret:  A very good and simple variation is to use low sodium smoked, sliced turkey breast (luncheon meat) instead of the grilled chicken.

Covid-19 Quip of the Day: “Because of the pandemic, I’m at a place in my life where errands are starting to count as going out.”
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Do you have a question or comment?  Do you want to send a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We added a new search feature to make it easier to navigate through our blogs. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Eggs #PoachedEggs #Sliders #Breakfast #Brunch #AHA #AmericanHeartAssociation #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Wow! Today is a milestone event… this is the 200th edition of our Covid-19 Survival Guide Cooking Lessons. We hope you have enjoyed the recipes along with a little history about the foods you eat to be helpful. We know it has certainly helped us get through some long, difficult days when we had very little to do. We really do miss meeting up with our clients in person and helping them get through these times. We have been able to support many of them via phone and email. Still… it’s not the same.
 
We also really miss going out to restaurants. If you live in the Los Angeles area you already know that there is no inside or outside dining permitted due to Covid-19 restrictions. It’s kind of ironic since restaurants are some of the cleanest/sanitized and most policed institutions in all of commerce. The restaurant industry also employs more co-workers than any other single industry and yet very few politicians have come to their rescue.
 
Pre-pandemic, Joan and I would go to California Pizza Kitchen several times a month and usually order the same thing—Joan, Dakota Smashed Pea + Barley Soup and a small Mediterranean Salad and I would order the Sedona Tortilla Soup and the Thai Crunch Salad with Peanut Dressing.
 
Last week I started working on a recipe that closely matched the CPK Thai Crunch Chicken Salad. It’s a very healthy meal with a great crunch and a good amount of protein all dressed in a pungent Thai Peanut Dressing. It has lots of yummy, shredded nutrient-rich veggies like green and red cabbage, as well as carrots, red peppers, and edamame.
 
This Thai Chicken Crunch Salad is quick to toss together and makes a healthy, satisfying meal! I’ll let you be the judge as to whether you want to have it a couple times per month, too!
 
Prep time:  15 minutes
Cook time:  10 minutes
Total Time:  25 minutes
Yield:  2 to 4 salads
 
Ingredients
For the Thai peanut dressing
2 tablespoons creamy peanut butter (I prefer Skippy)
1 tablespoon rice vinegar
1-1/2 tablespoons sriracha hot sauce
1 tablespoon honey
2 teaspoons water
2 teaspoons Thai fish sauce (or low-sodium soy sauce)
1/2 tablespoon granulated sugar
1 tablespoon sesame oil
 
For the salad
3 cups Napa cabbage thinly sliced
1 cup red cabbage thinly sliced
1/2 cup shredded carrots
1 cup cooked boneless, skinless shredded chicken breasts, (I save time by using leftover roasted chicken)
1/2 cup red, yellow or orange mild bell peppers, julienne cut
3 green onion stalks (the green part) finely sliced
3/4 cup shelled and chilled edamame
1/2 cup peanuts lightly crushed (support our country’s farmers—Grown in USA Peanuts)
1/4 cup chopped cilantro, loosely packed
1/2 cup fried wonton shreds
1/4 cup fried (puffed) white rice noodle
3 sprigs of parsley for garnish
 
Directions
To make the Thai peanut dressing

1. In a medium bowl, whisk together all ingredients until smooth.
2. Add salt and pepper to taste.
3. Set aside.

To make the salad

1. In a large salad bowl, toss together all ingredients except wontons, rice noodles and parsley.
2. Drizzle half of the Thai peanut dressing over the salad fixin’s and lightly toss again.
3. Top with the wontons and rice noodles.
4. Drizzle the remaining Thai peanut dressing over the greens, wonton strips and rice noodles.
5. Garnish with or parsley.

ChefSecret: I usually double the dressing recipe as I like a well-dressed salad with lots of extra peanut dressing on the side. It keeps well refrigerated.

Covid-19 Quip of the Day: “Things have gotten so bad… my cousin had an exorcism but couldn’t pay for it—they re-possessed her!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #ThaiChickenCrunchSalad #Chicken #Peanuts #NationalPeanutBoard #NPB #CPK #CaliforniaPizzaKitchen #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                                ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? There is this great little restaurant on the border of Culver City and Los Angles that makes the best Indonesian food. When I say the best, I mean it’s better tasting food than you can get in Jakarta. Until the pandemic struck, I would try to get to Simpang Asia for lunch at least 2 or 3 times a month. I started at the top of the menu until I had ordered everything they offered at least once. Any of their chicken entrées were great, but Sticky Honey Chicken was about the best.
 
To better understand and appreciate Indonesian here is a little primer… Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands making it the world's largest archipelago. It is very diverse with more than 300 ethnic groups calling Indonesia home.
 
Indonesia has around 5,350 traditional recipes. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesian cuisine varies greatly by region and has many different influences—Sumatran, Middle Eastern and Indian with some hints of Chinese. Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, there are even influences from Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago.
 
Indonesian cuisine is complex and rich in flavor. They are often described as savory, hot and spicy, sweet, salty, sour and bitter. Most Indonesians favor hot and spicy food, thus sambal—Indonesian hot and spicy chili sauce—is used in many dishes. The five most popular and well-known dishes of Indonesia are Soto, Rendang, Satay, Nasi Goreng and Gado-Gado.
 
My sticky chicken recipe takes the best of what Indonesia has to offer. It is honey sweetened, roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes! Serve it with steamed rice for the perfect quick and easy meal!
 
Prep time: 5 minutes
Marinade time: 4 hours or overnight
Cook time: 25 minutes
Yield: 4 servings (about 4 wings a person)
 
Ingredients:
1 cup honey
3/4 cup soy sauce (low sodium)
1/4 cup minced garlic
2 tablespoons fresh-graded ginger
1 tablespoon balsamic vinegar
2 tablespoons mirin (Japanese cooking wine)
2 tablespoons Sambal Oelek (garlic-chile mixture)
3 pounds whole chicken wings
2 3-inch cuts of green onion
 
Directions

1. Preheat an oven to 375⁰ F.
2. In a large bowl, mix the honey, soy sauce, garlic, gingers balsamic vinegar, mirin and Sambal together.
3. Transfer the honey mixture to a large bowl or zip lock bag and add the chicken.
4. Let the chicken marinate for 4 hours.
5. Place the chicken skin side up and the green onions pieces on an aluminum foil-covered sheet pan. Save the marinade and set aside.
6. Cook for 30 to 35 minutes (or until the internal temperature reaches 165⁰F).
7. While the chicken is cooking transfer the marinade to a small pot and cook it down by one half.
8. About 10 minutes before the chicken is done, ladle a little of the reduced marinade on top of each piece of chicken.
9. Switch the oven from bake to broil and brown the chicken pieces for the last 10 minutes of cooking.

ChefSecrets

• Marinade the chicken in the sauce overnight for a much deeper flavor. 
• How hot do you want it?  Add 1/2 tablespoon Sriracha or 1/2 teaspoon crushed red pepper to the marinade mix.
• Add large 2-inch chunks of pineapple or red bell pepper to the mix and roast together with the chicken.

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Covid-19 Quip of the Day:  Oops! I just noticed that the buttons on my jeans have started Social Distancing from one another. How about you?
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Chicken #Honey #IndonesianChicken #SimpangAsia #HolidayRecipes #Holidays2020  #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Fall is here and there is a chill in the air. Are you feeling a little peaked or under the weather? That’s the way I felt on one of my last trips to Rome.
 
Le Terme Del Colosseo is a beautiful restaurant located between the Colosseum and the Imperial Forums. I was feeling a little under the weather when I visited Rome and didn’t want a whole lot to eat. That could be considered a crime in Rome when you feel you must try everything on the menu, or at least I do. I told the waiter of my dilemma. He said I have just the solution for you. It is Zuppa Di Orzo Di Pollo Al Limone (Lemon Chicken Orzo Soup). He described it as an Italian version of Jewish matzo ball soup—Jewish penicillin—and that it would have me feeling great in a half hour.
 
It wasn’t on the menu, but he asked the chef to make it for me. That’s just the way this restaurant is along with many others in Italy. If they have the ingredients, many chefs will cook special orders for you.
 
If you are going to Rome any time soon (post Covid-19), be sure to put Le Terme del Colosseo on your “must do” list. It is convenient for lunch while sightseeing, and dinner is a real experience where diners are entertained by "Roman Fantasy"… costumed singers who will take your breath away. Their repertoire includes all the most famous and well-known Italian folk and opera songs and therefore is suitable for all—Italian and non-Italian alike.
 
When my steaming caldron of special soup arrived tableside, I could see it was comprised of tender chunks of chicken in a lemony broth with orzo pasta, carrots, onions, celery and shards of baby spinach. The waiter cracked an egg, separated the yolk from the white and streamed the egg white into the hot soup (something like a Chinese egg drop soup).  This has now become one of my favorite soups to enjoy on cool fall evenings.
 
By the way, it worked! Thirty minutes after the soup arrived, I was combing through the menu for my next courses.
 
Prep time:  20 minutes
Cook time:  1 hour
Yield:  6 servings about 3 quarts
 
Ingredients
4 ounces orzo pasta (uncooked)
1 teaspoon olive oil
1 carrot, chopped, or more to taste
1 rib celery, chopped
1/2 yellow onion (medium), chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 cups low-sodium chicken broth
1/4 cup fresh lemon juice
1 lemon, zested
6 ounces cooked chicken breast, chopped
1 large egg separated (just use the egg white for this recipe) optional
1 cup baby spinach leaves
1 lemon, sliced for garnish
1/4 cup grated Parmesan cheese
 
Directions

1. Bring a large pot of lightly salted water to a boil.
2. Cook the orzo in the boiling water until partially cooked through, but not yet fully soft, about 5 minutes; drain and rinse with cold water until cooled completely. Set the pasta aside.
3. Heat olive oil in a large pot over medium heat.
4. Cook and stir the carrot, celery and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes.
5. Add garlic; cook and stir until fragrant, about 1 minute more.
6. Season mixture with thyme, oregano, salt, black pepper and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the hot pot.
7. Bring the broth to a boil. Partially cover the pot, reduce the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
8. Stir in orzo, lemon juice and lemon zest into the broth.
9. Add the chicken.
10. Cook until the chicken and orzo are heated through, about 5 minutes.
11. Stream in the egg white if using.
12. Add the baby spinach; cook until the spinach wilts into the broth and the orzo is tender about 2 to 3 minutes longer.
13. Ladle the soup into bowls.
14. Garnish with lemon slices and a sprinkling of Parmesan cheese.

ChefSecret:  You’ll love the look of the egg white threads throughout the soup. It really upscales the whole offering making it ideal for a main course.

Covid-19 Quip of the Day:  “Does anyone else think Halloween was totally unnecessary this year.  Afterall, I’ve been wearing a mask and eating candy for the last 7 months.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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Here is wishing you the very best for the holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Soup #ChickenSoup #Orzo #LeTermeDelColloseo #HolidayRecipes #Entrees #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? What would Thanksgiving be without a turkey? Not a good old American Thanksgiving… that’s what.

Thanksgiving Day is a national holiday in the United States. In case you forgot or missed this lesson is school, in 1621 the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast that is acknowledged today as the first American Thanksgiving celebration in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states. It wasn’t until 1863, during the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November.
 
In September 1620, a small ship—the Mayflower—left Plymouth, England carrying 102 passengers… an assortment of religious separatists seeking a new home where they could freely practice their faith, and other individuals lured by the promise of prosperity and land ownership in the New World. After a treacherous and uncomfortable crossing lasting 66 days, they dropped anchor near the tip of Cape Cod, far north of their intended destination at the mouth of the Hudson River. One month later, the Mayflower crossed Massachusetts Bay, where the Pilgrims, began the work of establishing a village at Plymouth.
 
Throughout that first brutal winter, most of the colonists remained on board the ship, where they suffered from exposure, scurvy and outbreaks of contagious disease. Only half of the Mayflower’s original passengers and crew lived to see their first New England spring. In March, the remaining settlers moved ashore, where they received an astonishing visit from an Abenaki Indian who greeted them in English.
 
Several days later, he returned with another Native American, Squanto, a member of the Pawtuxet tribe. Squanto taught the Pilgrims, weakened by malnutrition and illness, how to cultivate corn, extract sap from maple trees, catch fish in the rivers and avoid poisonous plants. He also helped the settlers forge an alliance with the Wampanoag, a local tribe.
 
In November 1621, after the Pilgrims’ brought in their first corn harvest. Governor William Bradford organized a celebratory feast and invited a group of the fledgling colony’s Native American allies, including the Wampanoag chief Massasoit. Now remembered as American’s “first Thanksgiving”—although the Pilgrims themselves may not have used the term at the time—the festival lasted for three days. While no record exists of the first Thanksgiving’s exact menu, much of what we know about what happened at the first Thanksgiving comes from Pilgrim chronicler Edward Winslow, who wrote, “Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together, after we had gathered the fruits of our labors; they four in one day killed as much fowl, as with a little help beside, served the Company almost a week, at which time amongst other Recreations, we exercised our Arms, many of the Indians coming amongst us, and amongst the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five Deer, which they brought to the Plantation and bestowed on our Governor, and upon the Captain and others. And although it be not always so plentiful, as it was at this time with us, yet by the goodness of God, we are so far from want, that we often wish you partakers of our plenty." There are reports that lobster, seal and swans were on the Pilgrims' menu.
 
Historians have suggested that many of the dishes were likely prepared using traditional Native American spices and cooking methods. Because the Pilgrims had no oven and the Mayflower’s sugar supply had dwindled by the fall of 1621, the meal did not feature pies, cakes or other desserts, which have become a hallmark of contemporary celebrations.
 
So how did we come to turning things upside down. When roasted upside down, the turkey breast isn't directly exposed to the heat. As the turkey roasts, the fatty dark meat of the thighs renders fat and juices that drip down over the breast meat, slow basting the bird through the entire cooking process until nearly the end.
 
Make sure the turkey isn't sticking to its roasting rack by running a spatula or table knife between the two. Hand protection in place, grasp the turkey at its neck and tail ends and quickly but carefully flip it. Try to keep the turkey level, so any juice or ingredients in the cavity don't spill out.
 
Prep time:  30 minutes
Cook time:  Varies by the weight of the turkey (15 to 18 minutes per pound)
Rest/Cool Time:  20 to 30 minutes
Yield: One Turkey
 
Ingredients
1  13-20# fresh turkey
1/2 cup chicken stock
Unsalted butter
stuffing of your choice
1/2 lemon
2 tablespoons minced garlic
2 teaspoons chopped fresh basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon fresh rosemary
1/4 teaspoon dried marjoram
1/8 teaspoon dried thyme
3/4 cup unsalted butter (room temperature)
1-1/2 cups dry white wine (room temperature)
 
Directions

1. Rinse the turkey under cold running water and pat dry with paper towels (can be prepared and stored in refrigerator 1 day ahead).
2. Preheat your oven to 325⁰ F.
3. Pour 1/2 cup of stock into the roasting pan. 
4. Heavily butter the roasting rack and set it in the pan.
5. Fill the turkey loosely with chilled stuffing and a lemon cut in half. Put the remainder of the stuffing in a butter casserole dish and bake separately from the turkey.
6. Combine the garlic, basil, salt, pepper, rosemary, marjoram and thyme. Rub some of the butter over the turkey. Sprinkle the bird evenly with the herb and spice mixture. Place the turkey, breast side down, on rack and roast for 20 minutes.
7. Melt the remaining butter in small saucepan over medium-low heat.  Remove from heat and add wine.
8. After 20 minutes, baste the turkey generously with butter and wine mixture and continue roasting, allowing approximately 15 to 18 minutes per pound.
9. Baste the turkey generously with remaining wine mixture and pan juices every 30 minutes or so, checking occasionally to make sure the breast skin is not sticking to roasting rack. 
10. Add additional 1/2 cup of stock if more liquid is needed for basting. 
11. Cover the turkey wings loosely with foil if they begin to brown too quickly.
12. During the last hour of cooking, turn the turkey breast side up.
13. Test for doneness by moving a leg; if it wiggles easily, the turkey is done.  A meat thermometer inserted into the thickest part of the thigh should read 170⁰F to 175⁰F. 
14. Transfer the turkey to a large, heated platter and cover loosely with foil (it will continue to cook from the inside from the built-up heat).
15. Let the turkey rest in a warm place 15 to 20 minutes before carving and serving. That allows the juices to reabsorb into the meat so each slice is tender and juicy.

ChefSecret:  To help make the lift and flip easier, I sometimes take a large loaf of French bread, cut it lengthwise, butter all sides and place it on the roasting rack and place the turkey on top of the bread to make it easier to turn. Don’t throw the bread away, lightly toast it—it tastes pretty good as well.

Covid-19 Quip of the Day:  I just heard; the face mask is the 2020 bra. It’s uncomfortable, it’s only worn in public, and when you don’t wear one—EVERYONE NOTICES!
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. 
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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America.

#ThanksgivingRecipe #Thanksgiving #Entrees #Turkey #RoastTurkey #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                            ©Perspectives/The Consulting Group, Inc., 2020