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Holiday Favorites

 Van's Thanksgiving Turkey

turkey (completely thawed)

olive oil

Van Roehling Yard Bird Seasoning™

medium onion

medium apple, quartered, seeds removed

Van Roehling OMGarlic Seasoning™

Take your turkey and cut off excess fat (around neck/rear end).  Take out the gizzards/heart from the inside.  I use a roasting pan and put a light spray of olive oil all over the inside of my roasting pan and the outside and inside of the bird.  Then I put a covering coat of Van Roehling Yard Bird Seasoning™ on the inside and outside of your turkey.  Hold the turkey upright and sprinkle seasoning all around on the inside, make sure you get under the wings and all around the legs as well.  If you are cooking the gizzards/heart, you'll want to cover those with the seasoning as well and add them to the pan. Sprinkle the OMGarlic Seasoning™ inside the turkey, then insert the onion and apple quarters. Put your oven to broil (high) and place the turkey in the roasting pan and put into the oven.  Your goal here is to brown the turkey on all sides (golden brown).  I start with the bird breast side up.  When that side is brown, I flip it over and brown the other side.  Return the bird to breast side up and add about an inch of water to the pan, cover and cook at 325-350F until it's cooked through.  As it is cooking, about every 30-45 minutes you will want to take a scoop of the juice from the bottom of the pan and pour it over the top of the turkey, this will keep it moist. It usually takes about 2.5-3 hours at this setting, but you will want to use a thermometer to be sure.  You want your thermometer to register 165F in the thickest part of the turkey.

 

Van's Smoked Turkey

turkey (completely thawed)

olive oil

Van Roehling Yard Bird Seasoning™

medium onion

medium apple, quartered, seeds removed

Van Roehling OMGarlic Seasoning™

You are going to prep the turkey the same as above. Then place it in your smoker laying on its back to begin. Once the top is golden brown, roll the turkey to brown the other side.  This timing greatly depends on the type of smoker you have and the heat level it can get to. Once your bird is golden brown on both sides, take it out and return it to breast side up. You'll want to cook the turkey around 275-300F.  While it is cooking (after it is golden brown) I mop it every 30 minutes with daddy's mopping sauce (recipe follows) and roll it every hour.  You will want to use a thermometer to know when it is cooked through.  You want your thermometer to register 165F in the thickest part of the turkey.

 

 

Daddy's Moppin' Sauce

1 Bottle Van Roehling Daddy's German BBQ Sauce

5 c white vinegar

1/2 c lemon juice

1/2 c Worcestershire sauce

2 jalapenos, chopped (optional)

4Tbsp Van Roehling Campfire Dust Rub

2 sticks butter or margarine

1 large onion, diced

Combine all ingredients, except butter in a large pan. Heat over medium heat until onion and jalapeno are soft.  Add butter, allow to melt, stir and remove from heat.  Brush on meat with pastry brush. This recipe is enough for 2 briskets. Perfect for pork ribs and chicken, also.

 

Van's Smokey Green Bean Casserole

1 can condensed cream of mushroom soup

1/4 cup milk

1 teaspoon Van Roehling Campfire Dust™

2 (14 1/2 ounce) cans cut green beans, drained

1 1/3 cups French-fried onions

Combine soup, milk and Van Roehling Campfire Dust™ in a 1 1/2 qt baking dish; stir until blended. Stir in beans and 2/3 cup fried onions. Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup fried onions. Bake 5 more minutes or until onions are golden.

 

Cindy's Cheesy Potatoes Au Gratin

4 russet potatoes, sliced into 1/4-inch slices

1 onion, sliced into rings

Van Roehling OMGarlic Seasoning™ (1-2 tablespoons)

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F.  Butter a 1-quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices and add the remaining potatoes. Season generously with Van Roehling OMGarlic Seasoning™. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes and cover the dish with aluminum foil.  Bake 1 1/2 hours in the preheated oven.

 

 Van's Creamy Cornbread Casserole

1/2 cup butter, melted

2 eggs, beaten

1 ½ tablespoons Van Roehling Sweet Piggy Seasoning™

1 (8.5 ounce) package dry corn bread mix

1 (15 ounce) can whole kernel corn, drained

1 (14.75 ounce) can creamed corn

1 cup sour cream

3 tablespoons Van Roehling Texas Jalapeno Sweeties™, chopped (optional for a spicy Mexican cornbread flavor)

Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.  In a medium bowl, combine all ingredients. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.