organic turl<ey free-range turl<ey specialty meats Visit coopportunity.com for details. Our stores will be OPEN Thanksgiving Day 7 am - 2 pm pportunity market & deli Santa Monica I Culver City
ourdelihasalofyourholidayfavorites! alnaturalandreadytoserve CookedW holeturkeys Ourpre-cookedturkeysmustbe cooked/warmedfor1-2hours dependingonweight. Preheatovento325 Funtilit reachesaninternaltemperatureof atleast165 F. OrganicIn-houseSides GreenBeansand RoastedMushrooms CauliflowerMash GarlicMash Marcie spies (AvailableinSantaMonica) PecanPie PumpkinPie ApplePie BakedSweet Potatoes Buternut PecanSquash Strawbery-Rhubarb PeachandTri-BeryPie W ilamettevaleypies Piesmadewithvegancrust. CulverCity: Apple Chery Marionbery PumpkinChifon SantaMonica: Apple Chery Marionbery Pecan VeganPumpkin RegularPumpkin * Pecan Pumpkin VeganPumpkin *SomeflavorsavailablerawintheFrozensection coopportunity.com Co+opportunityMarket&Deli ThanksgivingGuide2017
the turkey How much will I need? A good rule of thumb is 1.25-1.5 lbs per person, which leaves enough for seconds and leftovers. 8-12 lbs 16-24 lbs serves 6-8 serves 12-16 12-16 lbs 24-28 lbs serves 8-12 serves 16-20 Basic Brine 1/2 gallon water I cup kosher salt I cup granulated sugar 3 dried bay leaves Gently heat water and add salt and sugar; stir to dissolve and add bay leaves. Allow to cool completely. Remove innards from cavity of turkey and reserve in separate container in the refrigerator. Rinse turkey and pat dry. Pour brine over turkey into brine bag or pot if using, making sure to submerge turkey. Cover or close bag and refrigerate for 12-24 hours. Remove from brine and rinse and pat dry. Cook as planned. Prepping Deep Chilled Turkeys The turkeys from Diestel Farms and Shelton's come "deep chilled," which means they are fresh and have been never been stored below 28 F, which is just enough to make the bird firm and slightly ice crusted, but not frozen. This temperature control ensures freshness, quality, flavor and safety. Store the turkey in your fridge until you are ready to prep the bird. We recommend running chilly water over the bird still in its plastic wrap, or submerging it in a cold water bath before cooking to take away any remaining ice or firmness. Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Dealing with Frozen Poultry Our ducks, pheasants and geese are frozen. To thaw, keep your bird wrapped, place it in a pan and let it stand in the refrigerator roughly 24 hours for each 5 pounds. To thaw with water on the day of cooking, place the wrapped bird in a cold water bath and let sit for 30 minutes per pound of the bird. Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. Change the cold water every 30 minutes. After thawing in cold water, the turkey should be prepped and cooked immediately. This same protocol applies to frozen turkeys as well. Please note the weight and make sure you have sufficient time to thaw if the turkey is large. To brine or not to brine? Taking the time to brine can be the difference between a dry turkey and a wonderful, moist one. The salt and sugar create a chemical reaction that enables the bird to retain more of its moisture when it cooks, up to 15%. This all translates into a moist, delicious bird and superb drippings for making gravy. Storage and Handling Guidlines Store uncooked turkey in unopened wrapper under refrigeration at 40 F or below until you are ready to cook it. Stuff turkey just before roasting, not ahead of time. Never partially cook turkey, then cook it completely later. Once roasted, stuffing should be removed from turkey, then refrigerated. Don't leave cooked turkey or stuffing at room temperature more than two hours. Place in the refrigerator as soon as meal is over. Cooked poultry may be kept in the refrigerator for 3-4 days. coopportunity.com Co+opportunity Market & Deli I Thanksgiving Guide 2017
roasting the turkey Preparation Remove wrapper from turkey. Remove hock lock from legs, pull neck and giblets from cavities. Rinse turkey inside and out with cold water. Stuff cavities lightly with stuffing, if desired. Skewer cavity openings to secure stuffing. Tie legs together, twist wing tips under the back. Wash hands, utensils and counter tops with hot soapy water after preparing your turkey. Baking Preparation Place turkey breast up, in shallow roasting pan. Preheat oven to 325 F. Brush turkey with oil or melted butter. Insert meat thermometer into thickest part of inner thigh, not touching the bone. Cover turkey loosely with a tent of aluminum foil to prevent splattering and over browning. Place on the lower rack in the oven. Roast at 325 F using the roasting timetable (below) as a guideline. The turkey is cooked when the meat thermometer reads I 80- I 85 F at the thigh, or I 70- I 75 F when it is placed at the breast. For easy slicing let the turkey stand 20 minutes after removing from the oven. Turkey Roasting Timetable Approximate times at 325 F turkey weight unstuffed stuffed 8-1 0 lbs 21/2-3 hours 3-31/2 hours 1 0-14 lbs 3-3 1/2 3 1/2-4 14-18 lbs 31/2-41/2 4-5 18-20 lbs 31/2-41/2 41/2-51/2 20-24 lbs 4-5 51/2-61/2 24-28 lbs 4 1/2-6 6 1/2-71/2 If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Stuffing Tip: For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 F. coopportunity.com Co+opportunity Market & Deli I Thanksgiving Guide 2017
recipes change up the traditional recipes! Try these and more at: strongertogether.coop/coop-kitchen Mashed Potatoes with Greens Cranberry Sauce with Pinot & Figs I /2 cup butter, softened & divided 6 cups shredded kale, cabbage, or other greens I /2 cup thinly sliced green onions (white & light green parts only) 1/4 cup low sodium chicken broth Kosher salt & freshly ground black pepper, to taste 4 lbs russet or Yukon gold potatoes, peeled, diced I tbsp salt 4 oz cream cheese I cup milk I. Melt 2 tbsp butter over medium-high heat. 2. Add kale and green onions; stir to coat. 3. Add broth; cover and cook, stirring often until tender. 4. Add salt and pepper to taste. 5. Transfer to a bowl and cover to keep warm. Bring potatoes, salt, and water to a boil over high heat. 6. Reduce heat to medium and simmer 20 minutes or just until potatoes are tender. 7. Drain water, and let potatoes stand for 3 minutes or until dry. 8. Mash until smooth; stir in cream cheese and 4 tbsp butter; fold in kale mixture. 9. Microwave milk at high for I to 2 minutes and stir I /2 warm milk into potato mixture. I0. Add up to 1/2 cup more milk I tbsp at a time and stir until mixture thickens (mixture will firm up as it chills) 11. Season with salt and pepper 12. Transfer mixture to a greased 2 I /2-qt baking dish. 13. Dot with remaining 2 tbsp butter and serve warm. I 1/2 cups pinot noir 12 dried figs (halved if small, quartered if large) Base Cranberry Sauce (recipe follows) 2 tbsp high-quality balsamic vinegar Base Cranberry Sauce 2 tbsp canola oil I /2 cup honey I tbsp grated ginger I /4 cup orange juice I large shallot, finely diced I /2 cup granulated sugar 3/4 cup brown sugar pinch Kosher salt I lb fresh or frozen cranberries I. In a small saucepan, bring wine to a simmer. 2. Remove from heat, add the figs and let soak until soft (about 30 minutes). 3. Drain and add the figs to the Base Cranberry Sauce and cook another minute or so. 4. Stir in balsamic vinegar; add some soaking liquid into the sauce (optional). Base Cranberry Sauce I. In a large pot, heat canola oil over medium heat. 2. Add the ginger, shallots, and cook, stirring until soft and fragrant 3. Stir in brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. 4. Cook and stir until sugar dissolves and mixture is nice and bubbly. 5. Add half the cranberries and cook, stirring occasionally until the cranberries pop and the mixture thickens. 6. Add the remaining cranberries and cook another 5 minutes. Classic Turkey Gravy 4 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups chicken stock (see Tips for using turkey drippings from roasted turkey) 2 tablespoons white wine 3/4 teaspoons dried parsley 3/4 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon white pepper 1 large pinch fresh chopped sage (or 1/4 teaspoon dried sage) 1/4 cup heavy cream 1. In a medium saucepan over medium heat, melt the butter. 2. Add the flour, whisking constantly to form a white, paste-like roux. 3. Slowly whisk in chicken stock 1/2 cup at a time. 4. When all the stock is incorporated, add the wine, herbs and spices, stir and bring the mixture to a simmer for 10 minutes. 5. Reduce heat, add cream and stir. Serve immediately. Serving Suggestion: Sage gives this gravy a distinct fall flavor which is perfect atop turkey, chicken, stuffing, potatoes or biscuits. coopportunity.com Co+opportunity Market & Deli Thanksgiving Guide 2017
recipes strongertogether.coop/coop-kitchen Cranberry Pecan Skillet Stuffing Sweet Potato Upside Down Pie 4-5 cups vegan multigrain bread, cubed & toasted 2 tbsp oil 2 garlic cloves, minced 2 cups onion, diced, 1/2 cup carrots, diced 3/4 cup celery, diced 1/4 cup green bell pepper, diced 1 cup button mushrooms, sliced 1 tsp dried sage 1 tsp dried thyme 1 tsp dried rosemary 1/2 cup vegetable broth 1/3 cup dried cranberries 1/2 tsp salt 1/4 tsp ground black pepper 1. Preheat oven to 375 F 2. In a large iron skillet, heat 2 tbsp olive oil over medium-high heat and sauté garlic, onion, carrots, celery and green bell pepper. 3. Add the mushrooms and dried herbs and continue to cook for a few minutes until tender. 4. Stir in the vegetable broth, cranberries, pecans, salt, pepper, and toasted bread cubes. 5. Cover with aluminum foil and bake for about 30 minutes, then uncover and bake another 5-10 minutes. 6. Let stuffing sit for 15 minutes before serving. Topping 1 heaping cup pecan halves olive oil spray Filling 1 1/2 cups cooked, cooled, peeled and chunked sweet potato (approx. 1 large sweet potato) 2 large eggs 1/4 cup maple syrup or 1/4 cup brown sugar plus 1/4 cup milk or nut milk 1 tbsp pumpkin pie spice 1 tsp vanilla 1. Preheat oven to 350 F. 2. To prepare nut topping, lightly oil or spray a 9 pie pan; arrange pecan halves to cover bottom of pan. 3. To prepare filling, mix remaining ingredients using blender, or mixing bowl and hand mixer until ingredients are fully blended, smooth and thick. 4. Spoon filling into pie pan over the arrangement of nuts. 5. Bake 45 minutes; remove from oven and cool. 6. When cool, run knife around edge of pie pan to release sides. Place a large plate on top of the pie and invert. 7. Serve plain or with whipped cream. Brussel Sprouts with Grapes and Walnuts Slow-Cooker Sweet Potatoes with Bacon 4 cups fresh Brussel sprouts, halved 2-3 cups red seedless grapes 1/2 cup shelled walnuts (large pieces, not diced) 2 tbsp olive oil 2 tbsp fresh thyme (optional) Kosher salt or sea salt fesh ground black pepper 2-3 tbsp balsamic vinegar (optional) 1. Preheat oven to 400 F 2. Trim the Brussel sprouts of any dry ends and loose leaves, then halve. 3. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet; turn some of the cut sides down. 4. Drizzle sprouts with olive oil evenly, sprinkle with salt and pepper, toss to coat. 5. Roast for 25-30 minutes or until the sprouts are well-browned, the nuts are fully toasted and grapes are darkened in color and very plump. 6. Drizzle balsamic vinegar and toss right after removing the sheet from the oven. 7. Transfer to a serving dish and sprinkle with a sea salt, if desired. 4 lbs sweet potatoes, peeled and cut into 1 -thick slices 1/2 cup frozen orange juice concentrate 4 tbsp butter, melted 3 tbsp light brown sugar 2 tsp Kosher salt 2 tsp chopped fresh rosemary 2 tsp cornstarch 1 tbsp cold water 1/2 cup loosely packed fresh flat-leaf parsley, finely chopped 1 tbsp orange zest 2 garlic cloves, minced 3 cooked bacon slices, crumbled 1. Place sweet potatoes in a 5-6 qt. slow cooker. 2. Stir together orange juice concentrate and next 4 ingredients in a small bowl. 3. Pour over sweet potatoes, tossing to coat. 4. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender. 5. Transfer potatoes to a serving dish. 6. Turn slow cooker to HIGH. 7. Whisk cornstarch and 1 tbsp cold water until smooth. 8. Whisk cornstarch mixture into cooking liquid in slow cooker; cook until sauce thickens. 9. Spoon sauce over potatoes. 10. Stir together parsley, orange zest, and garlic. 11. Sprinkle potatoes with parsley mixture and crumbled bacon. coopportunity.com Co+opportunity Market & Deli Thanksgiving Guide 2017