How to Bake Oysters?

Baked oysters are a classic shell fish dish. Usually the dish features the oysters on the half shell with some kind of sauce or stuffing on them. Feel free to use the stuffing recipe here or find your own.

Turn the broiler on to preheat oven.

Technically speaking, the oysters will be broiled rather than baked. So getting the oven to a high temperature is important.

Scrub the oysters under running water. The oysters need to be cleaned of barnacles and debris before you shuck them because you will be using the shells as part of the dish. Put them all in a bowl or other container once they are scrubbed clean, cover them, and put them in the refrigerator.

Mix an oyster stuffing in a bowl. The recipe for this stuffing is as follows: 6 ounces cream cheese 3 tablespoons finely minced scallions, plus extra for garnish, 1 tablespoon finely minced Italian (flat-leaf) parsley 1 tablespoon finely grated Parmesan cheese, 3 tablespoons lemon juice, strained Salt and freshly ground pepper to taste. Mix these up in a bowl or use a blender.

Fill a jelly roll sheet pan or baking dish 1 inch deep with rock salt, deep enough for oysters to sit upright. You will situate the half shell oysters in this rock salt.

Shuck the oysters. This involved prying open the shell and carefully scooping out the oyster meat. What will be left is the empty shell with the adductor muscle – a muscle attached to the shell itself. Place the oysters in a colander or strainer over a bowl when you shuck them to catch any oyster liquor that drains off of them. Oyster liquor is the liquid in the shell. Save this liquor because you will use it in a few minutes.

Next you will clean and prepare the bottom shells (the shell with the adductor muscle attached) so that you can put the oysters on them. You want to scrub these shells under running water, or rinse after scrubbing, and make sure to remove the adductor muscle. Dry them with a towel afterwards. Once they are clean and dry, place them (concave side up of course) in the baking or casserole dish that has the rock salt in it. Again, the rock salt will hold them steady.

Now place an oyster in each shell and pour 1 teaspoonful of oyster liquor over it. Then put one or two teaspoonfuls of the cream cheese stuffing mixture on each oyster. It should totally cover the oyster meat

Bake the oysters under the broiler for 5 minutes. The cheese mixture should begin to bubble a little and get lightly browned.

Take the oysters out and serve them on a plate also covered with rock salt to hold them upright.

You can add a garnish with the scallions, leafy greens, parsley, or any other garnish of your choice. Enjoy!

How to Bake a Turkey?

Thanksgiving can be a very frustrating holiday if you are having turkey troubles. Many people do not have the art of long baking a turkey down yet. We tend to overcook and dry out the turkey, or under cook and have no turkey at dinner time . I am going to help you be well prepared on your next Thanksgiving. You will have the most memorable turkey experience ever!

The first thing you need to do is make sure that your turkey is completely thawed out. You need to thaw your turkey out by refrigerating it. Any other thawing method is not recommended due to the small chance of bacteria. Nothing worse than a spoiled Thanksgiving turkey. You will thaw the turkey in the refrigerator according to weight. If your turkey is a large 21-24 pounds, you will need to thaw your turkey at a minimum of 5-6 days. For 17-20 pound turkeys, you will need to thaw in the refrigerator for 4-5 days. If your turkey is only 13-16 pounds, it is recommended that you thaw the turkey for 3-4 days. Finally, if you have a small 8-12 pound turkey the thawing time recommended is 2-3 days.

The next step to a wonderful turkey is the preparation. I recommend you first preheat your oven to the temperature of 475 degrees. This sounds like it is too hot, but trust me follow these directions, and you will have the most incredible turkey ever! Now, remove the neck and giblets from your turkey. After that, you need to carefully pull up the skin on the turkey that is around the breast. Do not remove the skin, just separate it in order to add flavor. Then you shall take spoons of butter, and shove it down in the turkey between the skin and the breast. Just put a very light coat on the breast for best results. If you would like to add some extra flavor, you should place some thyme and rosemary on top of the butter. This is optional, however adds an amazing flavor to your turkey! Now you should get the salt and pepper shakers ready. You need to moderately put salt and pepper on the outside of your turkey skin. This adds flavor as well as making the skin super crisp.

After your oven has preheated successfully, place your prepared turkey into a covered turkey pan. You will now put the turkey in the oven for 20 minutes at the preheated temperature of 475. This process is basically to seal the flavor into your turkey and to keep it nice and juicy. After the 20 minutes has passed, you need to turn your heat drastically down to the temperature of 250 degrees. This is all the hotter you need to have the oven if you are intending to slow bake your turkey. Now you should cook your turkey at a rate of 20 minutes per each additional pound with the oven at 250. This is the perfect way to get a nice, juicy turkey. After the cooking time is complete, you should check your turkey with a thermometer. The thermometer should read at least 170 degrees if checking in the breast, and 180 degrees if checking in the thigh. This will ensure that your turkey is properly cooked.

Finally, in order to have the most perfect, flavorful turkey, you need to allow the turkey to cook for approximately 25 minutes before you carve into it. By doing so, the juice will distribute throughout the turkey and make it the most moist and delightful turkey you have ever eaten.