Turkey Time

It’s almost time for turkey! Heres a great recipe to try

Good Eats Roast Turkey

Recipe courtesy Alton Brown

Prep Time:
15 min
Inactive Prep Time:
7 hr 0 min
Cook Time:
2 hr 30 min
10 to 12 servings


  • 1 (14 to 16 pound) frozen young turkey

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil


Click here to see how it’s done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.


Taco Bell Reopened

Fear no more late night food lovers of Winona…. Taco Bell is back open!


Want a great plate of Nachos?  Check out Betty Jo’s. You get a huge plateful of chips covered in nacho cheese, shredded cheese, meet, tomatoes, salsa, jalapeno’s, scallions and black olives.  Go on a Monday night for half off!

Green Bean Casserole

Thanksgiving is right around the corner, and you can’t have Thanksgiving without the green bean casserole!  So according to Alton Brown… this is the best green bean casserole you can get.  Enjoy

Best Ever Green Bean Casserole

Recipe courtesy Alton Brown, 2007

Prep Time:
25 min
Cook Time:
45 min


For the topping:

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick cooking spray

For beans and sauce:

  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half


Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.


Domino’s Chicken Habanero Oven Baked Sandwich

It’s nice to have options other than just pizza when ordering delivery, and Domino’s offers just that.  Along with pizza, they have pasta bowls, oven baked sandwiches, and wings.  When we decided to order from Domino’s, I gave the new Habanero sandwich a try, and was glad I did.  It had the right combination of sweet and spicy.  Included on the sandwich was chicken, jalapenos, pineapples, mango habanero sauce, and cheese.  Delicious!


Olive Garden’s new Four Cheese Stuffed Mezzaluna with Sausage


The closest Olive Garden that we have to Winona is in Onalaska, but it is well worth the drive to try out their new special! Olive Garden describes the new dish as “crescent-shaped ravioli filled with four Italian cheeses, tossed with grilled Italian sausage and roma tomatoes in a creamy homemade tomato alfredo sauce, topped with melted mozzarella.”  It is delicious! Give it a try


Whiskey Creek

Here is a great review from a viewer:

Whiskey Creek, a new hot restaurant in Rochester, MN is definitely a dive.  Most of their dishes are cooked to order over a wood flamed grill that adds both a delicious taste and neat atmosphere.  They have some awesome BBQ beef and chicken and some good hardy steaks.  They claim to use only the best beef around.  They also have an amazing Mahi Mahi Burger that will leave you raving for days.  It’s an overall fun atmosphere for you to bring both family and friends.  Don’t forget to try out the Campfire Smores over a real fire.  To find out more go to www.whiskeycreek.com.

Thanks Gabby for your review of Whiskey Creek