Tuesday, November 1, 2016

Penny Pinchin' Cuisines

Cooking on a budget doesn’t have to be a chore. Check out these low cost recipes that the entire family will enjoy!

Juicy Whole Turkey


  • 16 lb. turkey, thawed, inside packets removed
  • 1 gallon buttermilk
  • 8 tablespoons kosher salt
  • 2 tablespoons poultry seasoning
  • 1 table spoon black pepper
  • 6 cloves garlic, crushed
  • 1 white onion, chopped
Inside Cavity:
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 apple
  • 1 orange
Seasoned Butter:
  • 1 stick butter
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon poultry seasoning
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon thyme
  • ½ teaspoon garlic flakes
  • ½ teaspoon paprika


  1. Combine the brine ingredients in a large bowl.
  2. Line a large bowl, pot or bucket with an oven roasting bag.
  3. Place the turkey into the bag and pour in the brine.
  4. Tie the bag, making sure all the air is out and the buttermilk brine is completely surrounding the turkey.
  5. Refrigerate overnight.
  6. Preheat oven to 325 degrees.
  7. Rinse the brine off completely.
  8. Dry the turkey with paper towels until completely dry.
  9. Combine the salt and pepper and rub inside of the turkey cavity.
  10. Stuff the cavity with an apple and orange.
  11. Combine all of the seasoned butter ingredients.
  12. Brush this butter mixture generously onto the turkey, until covered with butter. Reserve some of the butter if desired.
  13. Place turkey in a roasting pan, breast side up.
  14. Place on the lower rack in the oven and back uncovered for 3 hours and 45 minutes to 4 hours.
  15.  Cover with foil for the last 45 minutes (if you are content with the browning) and also remove the apple and orange at this point.
  16. Remove from oven when done.
  17. Let rest for 20 minutes.
  18. Enjoy!
Tips: Feel free to stuff the turkey with fresh herbs, onions, garlic, etc. Don't brine past 24 hours. Don't overcook. Use the thermometer and cooking guide. (Oven temperatures can vary.)

Homemade Cranberry Sauce


  • 12 oz. fresh cranberries
  • ¾ cup sugar (can add more or less)
  • ½ cup fresh orange juice (juice of 2-3 oranges)
  • ½ cup 100% pomegranate juice


  1. In a saucepan over medium heat, add cranberries, sugar, orange juice and pomegranate juice.
  2. Stir to dissolve sugar.
  3. Let simmer over medium heat until almost all of the cranberries have popped.
  4. Stir occasionally and continue until sauce has thickened and most of the liquid has evaporated.
  5. Pour into a serving dish.
  6. Sauce will thicken and set as it cools and gets better the next day.
  7. Serve.
Tips: Replace the pomegranate juice with cranberry or apple juice or water, if desired. This gets better as it sits so make it ahead. It will also thicken and set as it cools. Don’t skip the fresh orange juice. 

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