Welcome to Seasoned Cooking and to Phil's International Flair! In the spirit of the Thanksgiving Holiday, this month I am presenting a new and unique recipe for cooking turkey. I invented this recipe recently and found it to be most pleasing to the palate. Jennifer, my 9 year old daughter, thought it was pretty good too, as she helped herself to 4 servings of the moist, sweet and tender meat! And then, she promptly fell asleep.
Turkey does have the effect of making people sleepy due to the tryptophan it contains. This compound has the effect of making people sleepy, so it is probably not wise to drive a long distance after eating a turkey dinner or eating a turkey sandwich. Parents can use this to their advantage before going out for the evening. Feed the kids lots of turkey before going out and the babysitter will appreciate how well behaved your children were because they went to bed early.

The recipes presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well, and good eating!
Now, on to the recipes!
Honey Turkey

- 1 small hen turkey, about 7 to 10 lbs, thawed or fresh
- 12 oz. raw honey
- 6 quarts water
- Salt and pepper to taste
- 1 cup wine
- 3 additional cups water
- 2 pats butter
In a large stockpot, mix the 6 quarts of water with the honey and bring to a boil over medium to high heat. Remove the giblets and neck from the cavity of the turkey, rinse, and then carefully immerse the bird into the boiling honey water. Reduce the heat to low and bring the water back to a simmer. Once the water begins to simmer, cover the stock pot and turn off the heat. This can be done a day prior to roasting the bird, if desired.
My busy schedule made it convenient to simmer the bird in the honey water, turn off the heat, and leave it to soak overnight. I roasted the bird the following day after letting the bird dry on the counter for an hour or so. This process of soaking allowed the honey water to penetrate the bird, sweetening the skin and the meat. If you plan to cook the turkey the same day, I would suggest allowing the bird to soak in the honey water for at least and hour after turning off the heat. Then remove it from the honey water and allow it to dry for an hour before roasting.
Honey is a natural preservative. Once the bird is allowed to dry, it will have a honey glaze on the surface that will inhibit the growth of bacteria. Once the bird has had an opportunity to dry, you may stuff it or not, according to your preference. I did not stuff my bird. Salt and pepper the bird to taste.


- Yields: 6 servings with leftovers
- Preparation Time: 4 hours minimum
The Gravy
- 5 Tbsp. flour
- 2 Tbsp. butter
- Pan juices from the turkey roasting pan
- A light sprinkling of dried tarragon or marjoram
Prepare a roux by melting the butter with the flour in a large saucepan over medium heat until it is slightly browned. Stir the roux constantly so as not to burn the flour. Gradually add the turkey juice, a little at a time, stirring constantly until all of the juice has been used and the mixture reaches a simmer. If the resulting gravy is not thick enough, mix a little flour or corn starch in a little wine or water and add to the gravy. If the gravy is too thick, add a little water or wine and bring back to a simmer.
- Yields: 6 servings
- Preparation Time: 10 minutes
Rich and Creamy Mashed Potatoes
Kitchen tip: Rather than peel the potatoes, use a scrubber on the potatoes under cold running water to remove most of the peels and dirt. The peelings contain nutrients that are beneficial to your health unless they are green. Green peels are toxic and should be removed entirely by peeling. You can prevent potatoes from turning green by keeping them away from light.
- 4 large russet potatoes, Yukon potatoes, or red potatoes (about 4 lbs.)
- 4 Tbsp. butter
- 8 oz. cream (whipping cream works fine as long as it is not whipped). You may substitute half and half.
- Whole milk
Cut the potatoes into cubes approximately 1/2 inch thick. Place the potatoes into a pot of boiling water and boil for about 15 to 20 minutes. After the potatoes are tender (test by piercing with a fork), drain most of the water and mash, adding the butter and cream. Add just enough milk to obtain a smooth texture and consistency. Mash until the potatoes are lump free.
Serve with gravy as a topping. Enjoy!
- Yields: 6 servings
- Preparation Time: 25 minutes