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My favorite food smell is, Turkey during Thanksgiving 

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My favorite food smell is, Turkey during Thanksgiving 

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If you are starting with a frozen turkey, you will need to allow several days to defrost the turkey. You'll want to defrost it in the refrigerator so that the turkey stays chilled during this process.

Put the wrapped frozen turkey in a pan to prevent leaks and then place it in the refrigerator. It will take about 5 hours of defrosting time for every pound of turkey. So if you have a 15 pound turkey, it should take about 75 hours, or 3 days, to defrost.

If you need to defrost it more quickly than that, you can place it in a large tub of cold water, and keep changing the water to keep it cold.

Remove the turkey from the refrigerator 2 to 3 hours (depending on the size of the bird) before cooking to allow it to come closer to room temperature. The turkey will cook more quickly and more evenly that way.
2 Remove Giblets and Rinse Turkey
When you are ready to cook the turkey, remove it from its package. Usually turkeys come packaged with the neck and giblets (heart, gizzard, liver) in the main cavity or the neck opening (make sure to check both!) Pull them out, they are often wrapped in a small paper package.

If you want, you can chop up the heart and gizzard to make stock for the stuffing or dressing (put the chopped heart and gizzard into a small saucepan, cover with water, add salt, bring to simmer for an hour or so.)

You can either cook the neck alongside the turkey, or use it to make turkey stock. You can also use all of the giblets for making giblet gravy.

Rinse the turkey inside and out with water. If you see stray turkey feathers, pluck them out. Use paper towels to pat the turkey dry.

Many turkeys come with a plastic tie holding the drumsticks together. Check the instructions on the turkey package; it is likely that you will not need to remove the tie unless you are cooking the turkey at a very high temperature.

3 Preheat the oven to 400 degrees F.
4 Insert Aromatics and Truss Turkey
Slather the inside of the cavity with a tablespoon or so of lemon juice. Take a couple teaspoons of salt and rub all over the inside of the turkey. (Skip salt if you are using a brined turkey.)

Put half an onion cut into wedges, several sprigs of parsley, a couple of carrots, and some celery tops into the main cavity of the turkey. These are aromatics that will flavor the turkey from the inside as it cooks.

Cover the entrance to the main cavity with aluminum foil, or close it with metal skewers or kitchen string (not nylon string!), so that the aromatics don't fall out while you are roasting the turkey.

By the way, we don't cook stuffing (or dressing as it is known in many parts of the country) in the turkey anymore. Stuffing the turkey adds to the overall cooking time, and not packing the turkey with stuffing will allow the turkey to cook more evenly. We do make our stuffing with stock made from the turkey giblets so the stuffing has plenty of turkey flavor.

To truss or not to truss? We truss our turkey, though some people choose not too. The point of trussing is to keep the legs and wings close to the body so they don't spread out while cooking.

To truss, make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. (Here's a good video on trussing: how to truss a turkey.)

Put a few sprigs of parsley into the neck opening, cover the opening with the surrounding turkey skin, and close the opening with skewers or string.
5 Rub with Olive Oil or Butter, Salt and Pepper
Rub either softened butter or olive oil all over the outside of the turkey. Sprinkle salt generously on all sides of the outside of the turkey (do not add salt if you are using a brined turkey). Sprinkle pepper over the turkey as well.
6 Place Turkey Breast Down on Rack
Place the turkey BREAST DOWN on a rack over a sturdy roasting pan big enough to catch all the drippings. How do you know the turkey is breast side down? The wings are up and the legs are down.

This is main difference between how my mother makes her turkey and everyone else. By cooking the turkey breast side down, the juices from the cooking turkey fall into the breast while the turkey cooks, resulting in them most succulent breast imaginable. The thighs are a bit more exposed to the heat in this method as well, which is good since dark meat takes longer to cook than white meat. If you cook the bird breast down, the turkey skin over the breast will not brown well. If you want browning on the breast, you'll need to turn the turkey over in the pan and to brown it in the last few minutes of cooking. We rarely bother with turning the turkey over, since we carve up the turkey in the kitchen before bringing it out, and there is plenty of crispy turkey skin on the rest of the turkey.
Note that you can also place the turkey directly on an oven rack with a large roasting pan to catch the drippings on the rack below. That method helps create a convection-like environment, helping the heat circulate more evenly around the turkey.

Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey or tucked under the wings.
7 Roast the Turkey
Before you put the turkey in the oven, do a rough calculation of how much overall time it should take to cook the turkey. Usually they say to assume 15 minutes for every pound of meat, but I have found in practice that it's usually less than that, more like 13-14 minutes per pound.

Cooking time will vary depending on the size of the turkey, if it has been allowed to come to room temperature before cooking, and the shape and particulars of your specific oven. So come up with a rough estimate for the overall cooking time, and then make sure to check how the turkey is doing well before it is supposed to be done!

Put the turkey in the oven at 400°F, uncovered. For the 15 lb turkey, start the cooking at 400°F for the first 20 minutes to brown it. Then reduce the heat to 325°F for the next 2 hours. Then reduce the heat further to 225°F until done, anywhere from a half hour to an hour or more.

If you want the breast to be browned, when the turkey is close to being done, you'll need to turn the turkey over so that the breast is on top, and put it in a 500°F oven or under the broiler for 4 to 5 minutes, just enough time to brown the breast.

Note that by browning the breast you may end up over-cooking the turkey breast a bit. We usually don't turn the turkey over. Also, turning it over can be a hot, messy job, so if you do it, take care and use oven mitts or clean kitchen towels.

Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour and a half before the turkey should be done. (I recommend a Thermapen instant thermometer or a ChefAlarm remote thermometer.)

You want a resulting temperature of 170°F for the dark meat (thighs and legs) and 165°F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take the turkey out of the oven when the temperature reading for the thigh is 165°F, and for the breast 160°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.

The USDA recently lowered its recommended cooking temperatures for poultry to 165°F. I've often found that at that temperature the thigh meat near the bone still isn't cooked, so I aim for 170°F for the thighs.
8 Let Turkey Rest, Then Carve
Once you remove the turkey from the oven, transfer it to a cutting board, tent it with aluminum foil to keep it warm, and let it rest for 15-30 minutes, depending on the size of the turkey. Turn the turkey breast side up to carve it. (See Alton Brown video on how to carve a turkey.)

Making Turkey Gravy

Make the gravy while the turkey is resting covered on the carving board. If you have used a thick metal roasting pan, you can often put it directly on the stovetop burner, if not, scrape off the drippings and put them into a skillet. If you are using the roasting pan, use a metal spatula to scrape loose any dripping that might be stuck to the bottom of the pan.

Use a metal spoon to ladle off some of the excess fat from the pan (leave about 4 Tbsp or so of fat and drippings in the pan) and reserve for another use.

In a separate small bowl place a quarter cup of corn starch and just enough water to dissolve the cornstarch and make a thin slurry. Beat the cornstarch and water with a fork to remove any lumps. Heat the roasting pan or skillet on medium heat on the stovetop.

Slowly add the cornstarch mixture to the drippings, stirring constantly. Only use as much of the cornstarch mixture as you need to get the desired gravy thickness you want. As you stir, the gravy will slowly thicken.

Add salt and pepper, ground sage, thyme or other seasonings to taste. (See gravy recipe for more step-by-step instructions.)

Save Bones for Stock

When you are finished with your turkey, save the bones from the carcass to make a delicious turkey soup.

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Mom's Roast Turkey Recipe | SimplyRecipes.com

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If you are starting with a frozen turkey, you will need to allow several days to defrost the turkey. You'll want to defrost it in the refrigerator so that the turkey stays chilled during this process. Put the wrapped frozen turkey in a pan to prevent leaks and then place it in the refrigerator.

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The Best dessert ever is, Homemade Chocolate Cake

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The Best dessert ever is, Homemade Chocolate Cake

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Oh, friends. Wow wow wow.

Chocolate cake on the loooooose!

This weekend I was gifted with a super-fun birthday surprise: Bjork whisked me away to Austin for a weekend of TACOS! And other things. But honestly, mostly tacos.

We packed in about twenty minutes - and by packed, I mean we ripped into my box of summer clothes that was still sealed up tight in the basement, washed, unwashed, wrinkled, ill-fitting, out-of-date, you know how it is, and tossed everything into a bag. And one 15-minute Lyft ride later, we were checked in at the airport, preparing to hop a flight to Texas.

This has been a hard season of life for us, and this birthday is a strange one for me. Okay, strange is a total euphemism. It's sad. It's lonely. It's hard to feel like Happy Birthday when the birthday slash entire life I imagined was supposed to be so different.

But it's still a birthday, and even sad birthdays still deserve cake.

As the only one in our house who bakes, I am usually the maker of my own birthday cake. And this year, I went ALL OUT. I showed my birthday who was boss.

No store boughts, no box mixes, not this year. I went with real, amazing, homemade Blackout Chocolate Cake, emphasis on the blackout. I'm coping, okay? I'm coping.

We're talking about life-changing cake, with whole milk yogurt for moisture and espresso powder for depth, cream cheese chocolate frosting (CHALLENGE ME, I DARE YOU) for the layers, and a chocolate chip exterior that gets pressed into the frosted cake by way of a little regular-people-make-fancy-cakes hack involving cardboard. No, I'm serious. CARDBOARD. We take our cake-ing very seriously, aka not very seriously at all.

This is the coolest. Check out this cakespo:

There is no denying. Birthday or no birthday, painful year or good year: chocolate cake helps. Like, blackout-level helps.

And sharing this blackout chocolate cake with friends really, really, really helps. Chocolate blackouts are better when shared. S/o to our POY team for eating this with me one million times and to Melissa for letting me crash her own bday celebration super spontaneously with this madness.

So - a birthday? an anniversary? a chocolate cake and red wine night in pajamas alone? (GIRL YES.)

Whatever it is, I'm writing this chocolate cake as a love letter to your life. 😍

Blackout Chocolate Cake
For the chocolate cake: For the frosting:

Did you make this recipe?

Tag @pinchofyum on Instagram and hashtag it #pinchofyum

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Oh, friends. Wow wow wow. Chocolate cake on the loooooose! This weekend I was gifted with a super-fun birthday surprise: Bjork whisked me away to Austin for a weekend of TACOS! And other things. But honestly, mostly tacos.

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Oysters have a soft flesh that can taste sweet, salty or even melon-like, depending on where they are harvested. These expensive treats can be eaten in various ways: raw, boiled, steamed, baked, fried, stewed, pickled, or roasted. Because raw oysters may contain dangerous bacteria, many people opt to boil their oysters to enjoy this seafood delicacy.

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Oysters have a soft flesh that can taste sweet, salty or even melon-like, depending on where they are harvested. These expensive treats can be eaten in various ways: raw, boiled, steamed, baked, fried, stewed, pickled, or roasted. Because raw oysters may contain dangerous bacteria, many people opt to boil their oysters to enjoy this seafood...

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My favorite thing to drink is, Sweet Tea  

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My favorite thing to drink is, Sweet Tea  

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Cool down and kick back with a refreshing freshly brewed Iced Tea from Dunkin' Donuts.

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If I could go to any restaurant right now, it would be Olive Garden and I would order Chicken Parmesan 

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If I could go to any restaurant right now, it would be Olive Garden and I would order Chicken Parmesan 

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After spending eight hours straight at Olive Garden to test its never-ending pasta promotion, I feel like I have a good grasp on the Italian chain's menu. I was horrified at the number of calories I consumed that day, so it comes as quite the relief that OG is debuting a brand new, much healthier menu that tastes just as indulgent as its core set of heavy pasta plates.

Last night I got a first look at what the restaurant is calling its "Tastes of the Mediterranean" menu (check out all the behind-the-scenes action on Instagram!). On it are seven dishes that you need to try immediately, including a hearty shrimp scampi-the brand's second best-selling plate-and a lighter take on the classic chicken parmesan.

Everything on this docket is under 600 calories, which is pretty wild considering you get two chicken breasts on both the piccata and margherita plates. Here's a closer look at each of the entrées:

Shrimp Scampi (500 calories)

This iteration isn't loaded with heavy cream but instead sautéed in olive oil, tossed with asparagus, tomatoes, and angel hair pasta. It's a garlicky dream.

Chicken Margherita (590 calories)

A pair of grilled chicken breasts are topped with fresh tomatoes, mozzarella cheese, basil pesto, and a lemon-garlic sauce for extra zip. The side of cheesy zucchini slices showered in crispy breadcrumbs are pretty bomb, too.

Linguine di Mare (570 calories)

Shrimp and mussels get sautéed with a house-made Pomodoro sauce before getting tossed with whole-grain linguine. Make sure you have a breadstick on hand to soak up the extra sauce. No drop of it should be wasted.

Herb-Grilled Salmon (460 calories)

Arguably the most health-conscious offering on the menu, this filet is grilled with its skin on so it's extra moist. (It's taken off before served.) The garlic-herb butter and side of steamed broccoli complement it immensely. And so does the restaurant's new white wine offering, Clos du Bois Chardonnay.

Chicken Piccata (500 calories)

Two chicken breasts are topped with a lemon-garlic butter sauce, then layered with sun-dried tomatoes and capers. The result is a slightly salty, totally addictive dinner that's also served with that decadent Parmesan-crusted zucchini.

Grilled Chicken Parmigiana (540 calories)

Instead of battering and frying these babies, they're grilled and covered in marinara sauce, a variety of Italian cheeses, and just enough breadcrumbs to give you that satisfying crunch without all the extra fat and calories.

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Olive Garden Is Unveiling A Totally New Menu

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After spending eight hours straight at Olive Garden to test its never-ending pasta promotion, I feel like I have a good grasp on the Italian chain's menu. I was horrified at the number of calories I consumed that day, so it comes as quite the relief that OG is debuting a brand new, much healthier menu that tastes just as indulgent as its core set of heavy pasta plates.

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I want to learn how to make, cakes, pies, potato salad 

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I want to learn how to make, cakes, pies, potato salad 

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Prep 25 min

Total 4 hr 55 min

Servings 10

This classic potato salad recipe is a reliable favorite for picnics and parties. The crunch of celery balances this creamy potato salad that pairs perfectly with any potluck entrée, making this our go-to side for any get-together. ...MORE+LESS-

Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.

Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.

Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Expert Tips

For a lighter version (13 grams of fat and 210 calories per serving), use reduced-fat mayonnaise and 2 eggs.

There's no creamy dressing on a vinegar-based potato salad like Dill Potato Salad. This type of salad is quite different from the one with a creamy base, but it is also served cold. Then, there's Hot German Potato Salad which is also vinegar-based but served warm and has a bacon-flavored dressing. They are all delicious, whichever you choose.

Start with this Creamy Potato Salad recipe, then look to these mix-in ideas to help create your signature style: * Bacon, Ham, Pepperoni or Salami: Stir in 1/2 to 1 cup diced crisply cooked crumbled bacon or diced ham, pepperoni or salami. * Capers, Olives or Pickles: Stir in 1 tablespoon small drained capers or 2 tablespoons to 1/4 cup chopped sweet or dill pickle relish, or sliced or chopped pitted well-drained olives (any variety). * Fresh Herbs: Stir in 1-2 tablespoons chopped fresh herbs such as basil, chives, dill, lemon balm or lemon verbena, parsley, oregano, tarragon, thyme, or lemon thyme (thyme is potent, so start with 1 tablespoon and add more if needed to taste). Mix and match any of these herbs or just use a single type of herb. * Fresh Veggies: Stir in 1/2 to 1 cup chopped, cubed or sliced fresh vegetables like bell pepper, broccoli florets, cucumber, radishes, spinach leaves, yellow summer squash, zucchini or any other favorites. * Pesto: Stir in 1-2 tablespoons Basil Pesto or any variation. If making Creamy Potato Salad, stir in with the mayonnaise in Step 2.

For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.

Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

Nutrition Facts

Serving Size: 1 Serving

Calories

330

Calories from Fat

250

% Daily Value

Total Fat

28g

Saturated Fat

5g

Cholesterol

105mg

Sodium

480mg

Total Carbohydrate

15g

Dietary Fiber

1g

Protein

4g

Iron

4%

4%

*Percent Daily Values are based on a 2,000 calorie diet.

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Prep 25 min Total 4 hr 55 min Servings 10 This classic potato salad recipe is a reliable favorite for picnics and parties. The crunch of celery balances this creamy potato salad that pairs perfectly with any potluck entrée, making this our go-to side for any get-together.

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The best Fast Food Restaurant is, Chick Fli A 

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The best Fast Food Restaurant is, Chick Fli A 

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Chick-fil-A ® Chicken Sandwich

Ingredients

chicken (whole breast filet, seasoning [salt, monosodium glutamate, sugar, spices, paprika], seasoned coater [enriched bleached wheat flour {with malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid}, sugar, salt, monosodium glutamate, nonfat milk, leavening {baking soda, sodium aluminum phosphate, monocalcium phosphate}, spice, soybean oil, color {paprika}], milk wash [water, nonfat milk, egg], peanut oil [fully refined peanut oil, with Dimethylpolysiloxane, an anti-foam agent added]), bun (bleached, enriched wheat flour [wheat flour, barley malt, niacin, iron, thiamine mononitrate, riboflavin, folic acid], water, sugar, yeast, soybean oil, wheat gluten, salt, vinegar, calcium sulfate, citric acid, ascorbic acid, enzymes), butter oil (soybean oil, palm oil, salt, natural butter flavor and beta carotene for color), pickle (cucumbers, water, vinegar, salt, calcium chloride, alum, potassium sorbate [preservatives], natural flavors, polysorbate 80, yellow 5, blue 1).

Allergens

This item contains dairy, wheat, soy, egg. View all Chick-fil-A ® allergen information here .

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Chick-fil-A ® Chicken Sandwich chicken (whole breast filet, seasoning [salt, monosodium glutamate, sugar, spices, paprika], seasoned coater [enriched bleached wheat flour {with malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid}, sugar, salt, monosodium glutamate, nonfat milk, leavening {baking soda, sodium aluminum phosphate, monocalcium phosphate}, spice, soybean oil, color