Favorite Thanksgiving Recipes

[Marilyn. 340]

Here is the recipe for Alton Brown's Brined turkey... it is a little extra work but it is worth it, I think....

Good Eats Roast Turkey

1 (14 to 16 pound) frozen young turkey, thawed

For the brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1/2 tablespoon allspice berries

1/2 tablespoon candied ginger

1 gallon 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

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Edited November 15, 2006 by MarilynP

[one...two...tree 2,762]

Michelle,

I found this from my hometown newspaper...

Brining brings out flavor, moistens meat in turkey

Nov. 15, 2006 12:00 AM

Brining a turkey is one of the best ways to guarantee a moist turkey. Brining just means soaking the turkey in a mixture of salt and water.

According to The Gourmet Cookbook (Houghton Mifflin Co., $40), brining causes "electrically charged ions of the salt (to) plump up the muscle fibers, allowing them to absorb water. This changes the structure of the proteins, preventing the water from escaping during cooking, (while) in addition to keeping the meat moist, the salt intensifies the flavor."

A basic brine: Stir 8 quarts of water and 2 cups of kosher salt in a clean 5-gallon bucket with a cover. You can add a bit of sugar and any spices you like. Add the raw turkey, cover and chill for 10 hours. If you want to soak for 24 hours, reduce salt to 1 cup.

http://www.azcentral.com/home/food/article...5brine1115.html

I can vouch for this technique, but I never saw another reference to it before. My grandmother taught me to ALWAYS "soak" (as she put it) chicken pieces in salt water for hours before frying. (Then dredge in a simple mixture of flour, salt & pepper.) It really works -- she was known for the best fried chicken in the county....

Is keeping it soaking longer best?

I think it depends on how much or how thick your pieces of chicken or turkey. Grandma used to soak chicken pieces (the normal 8 pieces cut from 1 bird) for at least 6 hours or so. But your turkey instructions say 10-24 hours -- I would surmise because it takes longer for the brine to penetrate throughout a whole (and much larger) bird. Also the amount of salt changes the equation. More salt = shorter soak time.

Ah, ok. That makes sense.

[MichelleandCraig 1]

Thanks, all! I think I may just give that brining thing a try...is it true, though, that it can be left in the basement overnight like the one Marilyn posted says?? I'm not sure I'll have enough room in my refridgerator for the whole thing, esp. with extra water/salt/etc for soaking....we have a smallish fridge....M.

[one...two...tree 2,762]

Thanks, all! I think I may just give that brining thing a try...is it true, though, that it can be left in the basement overnight like the one Marilyn posted says?? I'm not sure I'll have enough room in my refridgerator for the whole thing, esp. with extra water/salt/etc for soaking....we have a smallish fridge....M.

I'm not sure about that...if you have a room temperature that's low enough perhaps it is okay. I'll ask me Mom tonight and get back with you on it.

Edited November 16, 2006 by Steven_and_Jinky

[ILIKEALLCAPS 0]

Hi Michelle

If you use the proportions in the recipe your brine will be enough to prevent bacterial growth if you place your bucket in a cool area. Extremely important to make sure brine covers all turkey flesh. We leave ours in the garage overnight and it's great. (of course, we live in a cooler climate and generally only brine in autumn/winter).

My dad would insist that the brining has to be done in a ceramic container, but we can't all have the luxury of having one large enough. A clean cheap bucket from Home Depot is what we use.

Good luck!

[MichelleandCraig 1]

Ok..thanks Steve and CAPS...sounds good! Yeah, we live in Northern WI and our basement isn't heated, so it should be all right down there...will make sure I have enough brine to cover though..thanks for the tip. I must be in la la land, because I've never really heard of 'brining' for turkey and things..sounds easy enough, though, so I'll give it a go! M.

[Scott & Lai 12]

[one...two...tree 2,762]

This was in today's Arizona Republic...

10 things to do 3 days before Thanksgiving dinner

Chuck Martin

The Cincinnati Enquirer

1. Make a plan. Take a few minutes to jot down the zillion things you need to do during the next 36 hours or so. Look at your recipes and devise a schedule for cooking. Compile a list of last-minute things to buy.

2. Buy, beg or borrow containers for leftovers. The best containers are the plastic stackable ones, and they should be inexpensive because you'll probably send some home with guests.

3. Thaw the turkey. If you've bought a frozen bird and it's still hard as a rock, you'd better move into full thaw mode. The quickest method is to submerge the turkey in a sink of cold water. The catch is you have to change the water every 30 minutes. If you're stuck with a frozen turkey, follow the sink-soak method as long as you can, then stash the bird in the fridge overnight. If the turkey's still frozen Thursday morning, it's time for another swim in the sink.

4. Find fine wine. Consider: Gewurtztraminer, riesling, chardonnay and the all-American white zinfandel. If you prefer red, try pinot noir, a mellow merlot or fresh and fruity beaujolais nouveau.

5. Buy plenty of butter and chicken stock. You will need butter for side dishes, including mashed potatoes, brussels sprouts and candied yams, and gobs of desserts. Chicken stock is essential for moistening stuffing and making gravy. Unsalted butter and low-sodium chicken stock are best.

6. Set the table. Do this Wednesday night or first thing Thursday. If nothing else, count dishes, silverware and serving pieces. Maybe you need to map out a seating arrangement, so that Aunt Sally isn't near Cousin Bob, who made a disparaging remark about her haircut last year.

7. Recruit a turkey carver. You'll probably be too busy and distracted to carve the turkey, so ask someone dependable who isn't prone to injuries to do it for you. Remember that a turkey is easier to carve after it has rested at least 15 minutes out of the oven.

8. Cook turkey to proper temperature. Using an instant-read meat thermometer means you don't have to worry about overcooking or undercooking the main course. When done, the breast should register 170 degrees and the inside of the thigh should be 180 degrees. How do you know when to take your turkey's temperature? Roasting at 325 degrees, a turkey takes 10 to 12 minutes per pound to cook if not stuffed, or 12 to 15 minutes per pound if stuffed. Do the math.

9. Plop the cranberry sauce from the can. While many have been won over by fancy sauces made with oranges, nuts and fresh cranberries, others will eat nothing but the plain sauce from the can. To extricate sauce in one perfect piece, punch a hole or two in the bottom of the can after cutting off the top. Shake gently over a plate until you hear a slight gurgling sound, and the sauce should slide out easily.

10. Designate a dishwasher. You've worked far too hard to pick up a dirty dish. So when someone innocently asks, "Is there anything I can do?" Quickly say yes, and hand them a sponge.

[ceriserose 1]

Last week our local paper had shortcuts for Thanksgiving to make the day of less stressful.

I stopped reading at "set the table 2 days ahead". These people have never had kids or cats...

[one...two...tree 2,762]

Last week our local paper had shortcuts for Thanksgiving to make the day of less stressful.

I stopped reading at "set the table 2 days ahead". These people have never had kids or cats...

That part did make me go, hmmmm...

[MichelleandCraig 1]

Thanks, Steve! Funny enough, I was just about to make myself a list in the next few minutes...I know if I don't I'll be running around like a turkey with my head cut off. Ok, I'm aware that was lame.... I won't be on much the next few days...busy, busy, busy...so have a GREAT Thanksgiving everyone! M&C&C

[one...two...tree 2,762]

Thanks, Steve! Funny enough, I was just about to make myself a list in the next few minutes...I know if I don't I'll be running around like a turkey with my head cut off. Ok, I'm aware that was lame.... I won't be on much the next few days...busy, busy, busy...so have a GREAT Thanksgiving everyone! M&C&C

You too! I'll be driving over to Arizona late Tuesday night to spend my Thanksgiving with my parents and brothers. My younger brother is an excellent cook and he promises the turkey will be delicious.

[Ladylethal 12]

I have a Turkey and Whisky recipe.

Ingredients:

1 bottle of whisky - good quality, of course!!

1 Turkey of around 10-12 pounds

Salt and pepper to taste

350 ml olive oil

500 g bacon in slices

Crushed Nuts

Fresh Herbs

Preparation

Wrap the bacon around the turkey and season it with salt, pepper abd herbs. Massage it with olive oil.

Preheat the oven in high for aproximately 10 minutes.

Drink a good double dose if whiksy while you wait the oven.

Put turkey in baking bag.

Pour yourself two more doses of whisky.

Adjust the therbostate on 3 and affter twenfy binutes, put turkey to fake, I bean, bake the birdie. Brink another dose of whisfy.

After whalf an hour, check temberature to control baking of the duck.

Try to zeat on zhe chair, pour anoooooooother dose of wshufy.

Fwook, bwook, fake, I don't know, F the furkey.

Leeave the son of a mitch in the woven for 4 hours.

Try faking the furkey from the woven.

Drink another goooooood dose of whisfey, lean on the wall and take the muaderficker furkey from the ofen 'cus the first attempdt diiiiiiiiddn't wooork.

Take furkey from grawnd, dry frukin furkey with fluoor cloth 'cus avterall, you don't efen loike it. There!

[Inlove_tx 0]

Thanks Laura, that sounds like a very good recipe, might try it next year!

Well, it seems like me and hubby might end up spending this Thanksgiving by ourselves, or maybe with just a friend or two at the most. But if it's really going to be just us two, I'm not going to bake a huge turkey, I was thinking more of just a chicken with the traditional stuffing/side dishes (hubby doesn't like turkey that much anyway).

If that's going to be the case, do you guys think I can still brine the chicken and follow the same recipe as for the turkey? I just really love the idea of the overnight brine, it sounds so yummy!

Any idea will be greatly appreciated!

[xjennyinstereox 0]

Wow it's amazing how here in American people used boxed mashed potatoes I never ever had that growing up.. anyways, this is a recipe for my mom's apple pie and I have to say it's the best apple pie I've ever had and it's SO easy to make. I bring it to parties every chance I get.

The best part about it is the crust. If you're like me, and you hate flaky dry crusts that are made with shortening and that mix you get in the baking aisle, try this. It's sweet, and chewy, like warm cookies on top of the pie... it's sooooo good. I guarantee you'll LOVE it.

*Mom's Apple Pie*

Ingredients:

1 tbsp sugar

bit of nutmeg and cinnamon

6-10 apples or less (sometimes I only use 6)

3/4 cup melted butter

1 egg

1 cup flour

Preheat oven to 350 degrees.

Cut up and slice the apples (macintosh preferred) and arrange in the bottom of a lightly greased pie plate (slice them up and put sugar on them and nutmeg and cinnamon). Set aside.

In a baking bowl, take 3/4 cup of butter melted, one egg (whisk it), one cup sugar, one cup flour and mix all together. This will be your crust. (I usually put the flour in first, then the sugar, then the egg and finally the butter)

Place the crust on top of the apples. If you need more crust, double the crust ingredients. Bake the pie for 45 minutes.

And voila! You're done!