Roast Turkey

Roast at 325°F

8-12 lbs Thermometer reading: 180°F to 185°F stuffing: 165°F Total Roasting time: 3 - 3½ hrs
              not stuffed, total roasting time: 2¾ - 3 hours

12-14 lbs total roasting time: 3½ - 4 hrs
               not stuffed, total roasting time: 3 - 3¾ hrs

20-24 lbs total roasting time: 4¾ - 5¼ hrs
               not stuffed, total roasting time: 4½ - 5 hrs

Preheat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey with cold water; pat dry. Sprinkle cavity of turkey with salt.

Spoon dressing loosely into neck and body cavities of turkey. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.

Place turkey, breast side up, in roasting pan. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Spoon margarine over turkey. Do not add water or cover.

Bake at 325°F until turkey is fork tender, juices run clear and meat thermometer registers 180°F to 185°F. If necessary, cover turkey breast with tent of foil during last 1½ to 2 hours of baking to prevent excessive browning.

Let stand 15 to 20 mins before carving. Remove skewers. Remove stuffing; place in serving bowl.

Thyme and Rosemary Herb Rub

2 tbsp chopped fresh thyme or 2 tsp dried thyme leaves
2 tbsp chopped fresh rosemary or 2 tsp dried rosemary leaves (crushed)
1 tbsp olive or vegetable oil
1 tsp salt
1 tsp coarse ground black pepper

In a small bowl, combine all ingredients; mix well
Rub mixture evenly on both sides of desired poultry

Spicy Rub

1 tbsp oil
½ tsp onion powder
1/8 tsp salt
¼ tsp allspice
¼ tsp ground thyme
1/8 tsp ground red cayenne pepper
1/8 tsp cinnamon

In a small bowl, combine all ingredients; mix well
Rub mixture evenly on both sides of desired poultry

Herb-Lemon Basting Sauce

1/3 cup lemon juice
¼ cup oil
1 tsp dried rosemary leaves (crushed)
½ tsp dried thyme leaves
¼ tsp garlic powder
1/8 tsp pepper
1/8 tsp paprika

In a small bowl, combine all ingredients; mix well
Brush over poultry frequently during baking or grilling. If desired, bring any remaining sauce to a boil; serve with poultry

Taken from the Pillsbury® Complete Cookbook

Adobo na Manok (Chicken Stew)/ Adobo ng Baboy

Ingredients:

• 30 pcs chicken wing drums          
• 1/2 garlic cloves (chopped)
• 1/2 head of onion
• olive oil or vegetable/corn oil
• 1 tsp ground black pepper
• 4 whole black pepper cloves
• 3 dried bay leaves
• 4 cups of water
• 2 cups of sweet soy sauce
• 1/2 cup soy sauce
• 1 shot vinegar
• 3 tbsp brown sugar or Sprite/7-Up 

1 lb boneless pork ribs 

1/2 lb pork belly         

1/2 garlic cloves (chopped)

1/2 head of onion

3 tomatoes, quartered 

1 tbsp olive oil

2 tbsp butter

1 tsp ground black pepper

4 whole black pepper cloves

3 dried bay leaves

1 1/2 cups of water

2 cups of sweet soy sauce

1/4 cup soy sauce

2 tbsp calamansi juice 

3 tbsp brown sugar

Hernandez Family recipe:

• 2 lbs chicken wing drums
• 1 tsp minced garlic
• 3 pearl onions
• 1 tbsp butter
• Dash ground black pepper
• 1 tsp whole peppercorns
• 2 large bay leaves
• 1 1/2 cup water
• 1 tbsp sweet soy sauce
• 2 tbsp sugar
• 2 tbsp white vinegar

Directions:

Wash chicken well by scrubbing salt all over the chicken parts.

In a frying pan, heat oil. Add chicken and sauté until the chicken is beginning to tenderize. Add the garlic and onion.

Add ground black pepper, water, soy sauce, and vinegar, and let simmer for 25 - 35 minutes or until chicken is done.

When chicken is tender, let simmer for 5 more minutes.

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For the pork, preheat oven to 220°C/430°F (200°C fan). Season the pork with salt, pepper and olive oil. Place the pork in a baking rack. Put it in oven. Roast the pork for 1 and a half hours.

Meanwhile, mince garlic and set aside. Chop onions and set aside. Slice tomatoes into quarters and set aside.

Once pork has completed roasting in the oven, take it out, and leave in rack to cool. Cut it into bite size pieces. 

Heat up large pot at medium high heat until it becomes hot enough to evaporate water droplets. Add butter.

Fry the garlic and onion until it becomes aromatic. Add the pork.

Add the tomatoes, soy sauce, calamansi juice, peppercorns, and bay leaves. Stir fry for 5 minutes until pork is covered. Add water, brown sugar and sweet soy sauce. Simmer in medium low heat for 15 - 20 minutes.  

If pork lard doesn’t separate from the water, simmer for another 5 minutes. 

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Serve over rice.

**Note: You can use Mama Sita's™ Adobo Marinade to add to Chicken or Vegetable broth for a quick and easy cooking method.

Hernandez family recipe (continued):

1. In a large dish or bowl, marinate chicken in soy sauce, garlic and pepper. Marinate for 6 hours or leave overnight in refrigerator.
2. Preheat large skillet for 15 minutes over medium high heat. Melt butter. Sauté garlic and onion until golden brown and clear respectively.
3. Add water, marinated chicken, garlic, peppercorns, sugar, sweet soy sauce, bay leaves and vinegar. DO NOT stir. Cover for 15 minutes
4. Turn chicken over. Cover for 15 minutes over medium heat.
5. Turn chicken over. Simmer for 15 minutes over low heat until water evaporates.
6. Serve with rice. Garnish with tomatoes or eggs. 

Corned Beef Hash

Ingredients:

1 Tbs oil
1/2 head garlic (minced)
1 onion (diced)
1 tomato (quartered)
1 can corned beef
1 potato (diced)
1 cup water











Directions:




Heat oil in pan over medium heat. Saute onion until clear; add garlic until brown.

Cook corned beef until brown.

Add water. Add potatoes until soft. Add tomatoes. Cover and simmer for 10 minutes.

Serve with rice. Garnish as desired