Tuesday, November 24, 2009

The Perfect Turkey Recipe

Cooking a turkey can be one of the most daunting kitchen tasks. But, with a little patience, an oven timer, a few simple ingredients and an accurate meat thermometer - anyone can bring a delicious turkey to the table.

Here is Executive Chef Ian Krystik's simple recipe for the star of your Thanksgiving dinner.

The recipe that follows is for a small 12-14 .lb bird:


1 12-14 pound turkey
3 Tablespoons truffle butter
2 Tablespoons melted butter
2 Onions roughly chopped
1 Carrot roughly chopped
½ of one bunch of celery roughly chopped
6 Sprigs Rosemary
2 sprigs Thyme
1 teaspoon kosher salt
S & P to taste

Kitchen Supplies:

1 Pastry brush
Roasting pan
Kitchen Twine

  • Preheat oven to 350 degrees.
  • Thaw turkey under cold running water.
  • Once thawed remove giblets and neck (if any)
  • Place a turkey on a roasting rack in a pan
  • Place Rosemary in turkey cavity as well as a few vegetables, place remaining vegetables around the turkey
  • Add a ½ cup water (just enough to cover the bottom of the pan)
  • Lift the skin of the turkey breast up. (Skin is barely connected, so this is pretty easy.)
  • Try not to create too much of an opening at the front of the breast.
  • Take truffle butter & thyme and stuff under the skin, directly on the breast meat.
  • Using a pastry brush baste entire turkey with melted butter and add a teaspoon salt to skin.
  • Cover turkey with aluminum foil, tenting the aluminum foil as to not have foil touching the turkey, cook at 350 degrees for 3 to 3.5 hours.
  • NOTE: Meat should approximately take 15 minutes per pound.
  • With about 20 minutes left in cooking time remove foil and baste with juices thoroughly. Allow approximately 20 minutes for turkey to brown.
  • Turkey should reach an internal temperature of 175 degrees.
  • At this point, allow turkey to rest for about twenty minutes.

Carve and enjoy with your guests!

Or leave all the cooking to Chef Ian and join us for Thanksgiving Day Brunch.

Happy Thanksgiving from all of us at the Lodge at Buckberry Creek!

Friday, November 13, 2009

Friday's Recipe: Crab & Goat Stuffed Peppadews

With the holidays upon us, it's always nice to have an appetizer that wows in your arsenal.

Chef Ian Krystik's Crab & Goat Stuffed Peppadews are perfect for the times when you've said, "Let me bring something..." and they actually take you up on the generous offer.

These are so delicious, don't be surprised if you are called upon to bring these to many subsequent gatherings!

Crab & Goat Stuffed Peppadews


1/8 cup shredded Fontina
1/8 cup shredded semi-hard goat cheese
1/4 cup diced King crab
12 brined Peppadew peppers (usually available at The Fresh Market and Kroger salad bars)
1 Tbsp. butter
1/4 tsp. capers


Combine crab and cheese and stuff into pepper. Place in a preheated 350 degree oven for approximately 5 minutes. While cooking, heat butter in a pan on medium-high heat until it begins to brown. Add capers. Pour over peppers once you have put them on a plate.


Friday, November 6, 2009

Friday's Recipe: Orange Crème Brûlée

Whether you are looking to impress some guests or want to try your hand at this classic dessert for your family - this recipe will not disappoint!

Easy and delicious from the Lodge at Buckberry Creek's kitchen and Executive Chef Ian Krystik.

Orange Crème Brulee

  • 8 Egg Yolks
  • 1 Quart Heavy Cream
  • ¾ Cups Sugar
  • 1/8 tsp Boyjian Orange Oil

  1. Place eight egg yolks in a mixing bowl, add sugar and mix thoroughly.
  2. Incorporate heavy cream and mix thoroughly.
  3. Add a splash of Orange oil. Mix and taste.
  4. Note: Should taste slightly too strong in orange flavor. (After cooking some will dissipate.)
  5. Using a 6 oz crème Brûlée dish - fill ¾ of the way to the top with batter.
  6. Place Brûlée on a half sheet pan.
  7. Place in a 325 degree oven for 1 hour and 20 minutes.
  8. Add approximately 4 cups of water to the sheet tray to create a water bath for the crème Brûlée. Water should come up between the halfway and ¾ of the way to the top.
  9. When completed, drain water and place in a refrigerator for 2.5 hours to allow them to set up. Moments before serving add a teaspoon of sugar, and caramelize with a kitchen blow torch.

Serve with fresh berries.