Thanks Giving Orchard Harvest Turkey



Thanks Giving Orchard Harvest Turkey
Fun, delicious and easy to do. You may also go to our cooking videos and see Chef Ernie walking you through the process. Look for Orchard chicken under our video tab.
  • 2 Cube Butter
  • 2 Oranges
  • 2 Apples
  • 2 Cups turkey broth
  • Gold Rush Seasoning Salt
  • Denali Sea Salt Seasoning
  1. Remove neck & giblets from both cavities at both ends.
  2. Place a riser into your roasting pan, place turkey breast and legs up, tuck wings so bird is level.
  3. Pour your broth into bottom of roasting pan
  4. Cut up Apples and Oranges into large wedge then cut wedge in half
  5. Cut both of your butter cubes into 8 pats each.
  6. Very careful separate skin from meat on top of breast and place one cube into each side between the skin and meat.
  7. Squeeze the oranges on top of bird and throw the whole thing into the bird cavity.
  8. Toss the apples into the bird cavity.
  9. Sprinkle the top, sides, legs, wings with the Gold Rush Seasoning "Don't Be Shy"
  10. Sprinkle top, sides, legs, wings with the Denali Sea Salt Seasoning, this will add flavor and texture to your skin. "MMM"
  11. Cover the bird and make sure the lid does not touch the bird.
  12. Below is a cooking chart for the size of your bird.
  13. When your bird time is up CHECK YOUR TEMPERATURE! 165 Core temperature.
  14. When your core temperature is 165 degrees or higher, remove lid and turn up oven to 400 for approx. 10 minutes. Watch this carefully, get the bird to the golden color you want. Watch it close so you do not burn.
  15. Base Cooking in a standard oven at 325 degrees
  16. Weight Time
  17. ½-7 lbs. 2-2½ hrs.
  18. -9 lbs. 2½-3 hrs.
  19. -18 lbs. 3-3½ hrs.
  20. -22 lbs. 3½-4 hrs.
  21. -24 lbs. 4-4½ hrs. .
  22. -30 lbs. 4½-5 hrs.


Signature Cream Of Peanut Soup


Signature Cream Of Peanut Soup
This is so delightful and we call it our energy soup...
  • ¼ cup chopped peanuts (optional for garnish)
  • ½ stick of salted butter
  • 1 medium sized red onion chopped medium fine
  • 4 celery ribs, chopped medium fine
  • ½ stick butter for roux
  • approx. 3 tablespoon of flour for your roux
  • 8 cups of full flavored chicken base/stock
  • ¾ teaspoon Kodiak Cajun Seasoning
  • 1 teaspoon raw sugar
  • 2 cups 100% natural Adam's peanut butter is best
  • 2 cups ½ & ½
  1. Using a large soup pot add butter, celery, onion and Kodiak Cajun Blend
  2. cook till onions are caramelized this is a great flavor booster for your soup.
  3. Now add 4 cups of your base/stock cook on high for 4 minutes till boiled.
  4. Pour into a sieve into a large bowl and strain, press leave about 3 minutes.
  5. Pour liquid in bowl back into large soup pot turn on medium heat
  6. Now in a small egg pan add ½ stick butter and melt using a whisk add flour to melted butter and whisk till you see rolling bubbles.
  7. Pour your roux into your hot soup pot and turn up the heat till boils while whisking to blend.
  8. Add remaining base/stock and the peanut butter, continue to whisk and blend for 3 minutes.
  9. Turn your heat down to simmer and cover for 12 to 15 minutes, stir occasionally.
  10. O.K. your amazing soup is almost done.
  11. Now all you do is add ½ & ½ whisk your soup and serve.
  12. I love to serve this with a loaf of homemade bread or rolls.
  13. Bon App'etit


Cajun Chicken Fettuccine


Cajun Chicken Fettuccine
  • Cubed Boneless Chicken Breast (two small skinless breast halves.
  • 4 to 6 ounces Fettuccine noodles, cooked slightly under al dente.
  • Kodiak Cajun Blend (Alaska Seasoning Co.)
  • ½ cut sliced mushrooms (your choice)
  • 1 teaspoon Bristol Bay Seafood Seasoning (Secret Ingredient)
  • 2 table spoon olive oil or oil of your choice
  • 1 to 1.5 cup heavy cream
  • Half cup of shredded parmesan Cheese
  1. Place oil in pan and place chicken cubes in hot pan, sprinkle your Kodiak Cajun to your heat level (don't worry it is low sodium) so add as much as you like. Cook till done and let rest.
  2. in a separate pan add noodles, cream, mushrooms and Bristol bay seafood seasoning.
  3. Heat cream sauce till it thickens, it will be done when the cream becomes a sauce.
  4. It will have a thin creamy coat on the bottom of a teaspoon.
  5. Plate your pasta mixture
  6. Add your Kodiak Cajun Chicken on Top of your plated pasta.
  7. Sprinkle your shredded parmesan cheese on top of entire entrée...
  8. Bon Appetit...
  9. You may use (Shrimp, Steak, Salmon, or be creative in place of your chicken)


Denali Char Broiled Bacon Butter Burger


Denali Char Broiled Bacon Butter Burger
Keeping it Simply Delicious!
  • 2 pounds lean ground beef or ground chicken or ground turkey ( 4 servings of .5 lb. each) you may adjust the patty size as much as .25 lb. or ¼ lb. patty per person.
  • 8 strips of bacon (your choice) 2 per patty
  • Denali Sea Salt Seasoning Shaker
  • 4 burger buns
  • 8 teaspoons of butter
  • Mayonnaise
  • Lettuce
  • 4 Red onion Slices
  • 4 tomato slices
  • Dill Pickles if desired
  • Thin sliced peppers (if desired)
  1. Get your grill hot and clean and ready to go.
  2. butter your buns and grill them crispy.
  3. Shape your patties approx. .5 inch larger than your bun for projected shrinkage
  4. Holding patty in one hand sprinkle Denali Sea Salt Seasoning on patty and place seasoning side down.
  5. Sprinkle the top side with Denali Sea Salt Seasoning
  6. Grill 3 to 4 minutes then rotate for grill marking, continue grilling approx. 3 to 4 minutes
  7. Flip burger only one time and grill approx. 3 to 4 minutes then rotate for grill marking.
  8. After you have rotated the patty on the second side and burger is no longer pink in center juice is clear, then add one teaspoon of butter and drizzle a little more Denali Sea Salt on top of butter for finishing. "MMM"
  9. Place patties on top of grilled bottom bun and criss-cross bacon on patty
  10. On the top grilled bun spread mayonnaise, and place lettuce, onion, tomato and pickles.
  11. Serve open faced or you may even cap it with a long frill pick.
  12. This burger is best served with a steak knife.
  13. Bon App'etit!

Cajun Honey Wild Alaskan Salmon

Cajun Honey Wild Alaskan Salmon
This Recipe is an amazing new way to enjoy our Salmon as a main entrée or you may cut up salmon pieces into cubes and toss into a salad. "MMM"
  • Salmon Fillets, Steaks or Cubes
  • 2 Tablespoons Coconut Oil
  • 4 to 6 Tablespoons Kodiak Cajun - Blackening Blend
  • 4 Tablespoons your favorite honey
  1. Pour Kodiak Cajun Blend into a dredge dish "don't worry it's low sodium"
  2. Bread Fillet, Steaks or cubes, well coated with Kodiak Cajun Seasoning.
  3. Put coconut oil into cast pan and turn up the heat to medium hot.
  4. Gently place salmon into pot flip one time. when center is cooked approx. 2 minutes per side.
  5. Turn off heat and add your favorite honey. Drizzle across the salmon and plate.
  6. This Sweet - Heat is addictive healthy eating.
  7. Bon Appetite

Gold Rush Sweet Corn


Gold Rush Sweet Corn
This is the best corn on the cob I have ever tasted... Simply Delicious!
  • 6 to 8 ears of corn with the husks and silks removed
  • 2 cups of ½ & ½
  • ½ cup Raw Sugar
  • ½ cup sweet cream butter (salted)
  • Water to fill pot
  • Gold Rush Seasoning Salt
  1. Put ½ & ½, butter and sugar in stock pot large enough for all corn cobs and simmer till sugar is dissolved and butter melted. (use low heat)
  2. Now fill pot with enough water to cover corn not over ½ full and stir to combine.
  3. Add corn to warm mixture making sure liquid covers corn and bring to a boil.
  4. When you have a boil, place a lid on pot and turn on lowest heat setting and simmer till fork tender approx. 8 to 15 minutes.
  5. Using tongs remove corn from stock pot and drain.
  6. Drag a pat of butter over corn and lightly dust with Gold Rush Seasoning Salt...
  7. Bon Appetit