Deep Fried Turkey

From Epicurious.com

Jive Turkey Deep-Fried Turkey
5 to 8 gallons peanut oil
10 to 12 lb. turkey, thawed

Basic Dry Rub
1/3 cup salt
1/3 cup pepper
1/3 cup garlic powder

Butcher’s twine or cotton string

1. Preheat the oil to 350°F.

2. Completely thaw the turkey. Remove giblets and neck, reserve for other uses. If present, remove and discard any plastic pieces such as leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey completely with paper towels. Generously rub the front and back of the outside of the turkey with the dry rub. Separate the skin covering the breast and insert dry rub under the skin. Pull the neck skin to the back and twist wing tips to the back, holding the skin in place. Tuck the legs under the band of skin or tie legs to tail with cotton string or butcher’s twine.

3. Place the turkey breast side down on an upright stand designed for poultry frying. Wearing protective gloves or heavy oven mitts and using a hook or tong to hold the bird away from you, very slowly lower the turkey into hot oil. Be cautious of splattering oil. Maintain oil temperature at around 350°F. Fry turkey for 3 1/2 minutes per pound. Slowly lift from oil and place on a metal sheet pan or tray. Use caution, as hot oil will drain from the bird. Check for doneness. Insert an instant-read thermometer in the center of the breast; it is considered done when thermometer reads 170°F or above. Let rest for 15 minutes. Carefully carve with a sharp knife.

Additional tips from Epicurious:
• Do not inject your turkey with marinade, as it’s apt to pool under the skin and can cause popping when lowered into the oil. Jive Turkey’s Westbrooks only uses dry or wet rubs. Times-Picayune food columnist Marcelle Bienvenue sometimes makes slits in the breast and stuffs in pieces of bell pepper, onion, and garlic, then rubs the skin with cayenne.
• If you are frying your turkey in a basket, be sure to turn the turkey every ten minutes with a long-handled fork to prevent sticking.
• You can substitute any oil with a high smoke point for peanut oil, like safflower or canola oil. (Some South Louisianans even use lard!) However, peanut oil remains our top pick for the delicious flavor it imparts.

Epicurious
November 2005
by Aricka Westbrooks

A Peek Inside John Gasperetti’s New House

Photos by Gordon King

John Gasperetti never imagined he’d find his dream house at 9:30 at night.

After living for 30 years in a gracious, 1911 three-story colonial on 16th Avenue, Gasperetti and Brad Patterson decided it was time to downsize to a one-level house that hopefully offered a view of the Yakima Valley. Read more

Notes from Heather – Nov/Dec 2009

Coming home to the Yakima Valley was a decision my husband and I did not take lightly.  But two years ago, after many late night discussions around the dining room table, we eventually agreed it was time to move back to the sleepy rural town where I had been raised.

After living in Bend, OR and Coeur d’ Alene, ID for many years we had grown accustomed to the easy, outdoorsy – if slightly granola-ey – lifestyles that characterize those towns, and we were hesitant to leave.  But the lure of raising our children near family and the comfort of hometown values eventually won out.  So, with much trepidation, we packed our bags and moved our little family back to the valley.

I’m so glad we did.

Some perks to Yakima Valley living were expected, such as an affordable lifestyle in a central location, or being close enough to Seattle or Spokane to spend a weekend but not so close as to share the traffic, for instance.  But we have had some happy surprises as well.

We knew that valley living meant a seemingly endless supply of fresh foods and access to some of the finest wines in the country.  But I had forgotten just how lovely the landscape can be here. Watching the seasonal colors cycle through bright spring greens of peppermint fields, to the marbled crisp autumn leaves along the river’s edge, to frosty vineyards on a winter’s morning, I am often in awe that we are lucky enough to live among such beauty.

Like any community, Yakima has its share of challenges.  But I am continuously amazed by the hard work and dedication of so many who make the Yakima Valley a great place to live and raise a family.  There’s a lot of good happening here that needs attention.

Yakima Magazine is the first publication dedicated to Yakima Valley living.  We will bring you original stories about local homes and gardens, entertaining, day trips within the valley and regional travel for weekend getaways.  We will bring you the finest local food and wine as well as some of the area’s best-kept secrets.

Our goal is to toast the good life and the people within our own community.  With Yakima’s rich history and recent downtown renaissance, we are discovering a wealth of stories about life in the valley that we can’t wait to share with you.  Find out more about us on the web at www.yakimamagazine.com or give us feedback and share story ideas on our Facebook page.  You can even email me directly.

We hope that you enjoy our new publication and will join us in celebrating all of the wonderful things about Yakima – where we call home.

Turkey two ways in the Yakima Valley

Turkey Two Ways in the Yakima Valley

Thanksgiving Day is often a busy affair for wineries throughout the valley as they prepare for hundreds of guests over Thanksgiving in Wine Country Weekend.  Somehow, they all find time to celebrate the bounty of the season in their own – if sometimes nontraditional – way, with family and friends.  Read more

Social Pages – Nov/Dec 2009

Click on an image below to view larger

Yakima Magazine’s first issue

November 6, 2009

Join us in celebrating the best local magazine all about the Yakima Valley. Written by locals and read by locals.

Master Gardeners

Holiday Ideas for the Gardener

The weather outside is chilly, the garden tools are all put away, the garden is sleeping, but the gardener is busy getting ready for the holidays.

The bustle of preparations for seasonal entertaining and gift giving can have special meaning for the gardener who has been preparing since spring (or even last fall) for favorite foods, decorations and gifts for the holidays. Read more

A Cup of Joe

More than a Cup of Joe

Photos by Andy Sawyer

Local coffee shops offer more than just your morning cup

Don’t be fooled by its diminutive size – Le Cup packs a lot more into its storefront than your favorite soy latte.  Keri Roehl, who opened Le Cup earlier this year on Front Street, makes brown-bag lunches, English Muffin breakfast sandwiches, and a popular Saturday morning breakfast that changes each week (anyone for a blueberry and bacon waffle?).  Read more

What the Holiday Kneads

What the Holiday Kneads

Photos by Chad Bremerman

Close your eyes and picture the perfect holiday home. Imagine the decorations, twinkling lights or flickering candles, your favorite holiday music floating in the air, interrupted by bursts of laughter from children happy with the knowledge they have no school to attend for the next few days. Read more

“Best” Hostess Gifts

Our Best Hostess Gifts

• We love these handmade soaps ($6.50 bar) with holiday inspired scents such as brown sugar, peppermint and pine, candy cane, and frankincense and myrrh from The Little Soap Maker, 302 W. Yakima Ave, Suite 103 or order online at www.thelittlesoapmaker.com.

• Give your favorite hostess a much needed pick-me-up!  Lincoln Avenue Espresso custom roasts and packages their own beans ($8.50 lb.) in seasonal flavors such as Harvest Blend as well as old favorites like French Roast and their House Blend.  www.lincolnespresso.com

• Skip the flowers this year and gift with functional flora.  Potted culinary herbs wrapped in a cheery kitchen towel or cloth napkin secured with raffia makes for an edible centerpiece that smells as good as it looks.

• Crusted french bread and a bottle of flavor infused olive oil or dipping sauce makes a perfect pair for a dinner party gift.  Try the inspired flavors of Raspberry Champagne and Cabernet Sauvignon Vinegars ($8.00) from Severino Winery www.severinocellars.com Call 509-829-3800 for more information.

• For a gift with a personal touch, burn a CD with your favorite holiday tunes.  Have the kids design the protector case with a colorful seasonal scene or add a family photo from your holiday letter.  Stuck for ideas?  Try these staff favorites:

1. Baby It’s Cold Outside, Dean Martin
2. Santa Baby, Madonna or Eartha Kitt
3. Christmas (Please come home) U2
4. Peace, Norah Jones
5. The Christmas Waltz, Frank Sinatra
6. Wonderful Christmas Time, Paul McCartney
7. O Holy Night, Martina McBride
8. The Channakuh Song, Adam Sandler
9. All I Want For Christmas, Mariah Carey
10. The Christmas Song (Merry Christmas to You) Nat King Cole
11. Merry Christmas (I don’t want to fight tonight) Ramones
12. Christmas Song, Dave Matthews with Tim Reynolds
13. Please come home for Christmas, Eagles
14. Grandma got ran over by a reindeer, Elmo and Patsy
15. Blue Christmas, Elvis Presley

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