The most beautiful bird on the block... and we ain’t just talkin’ turkey either folks.
Thanksgiving turkey dinner can be a big hassle or an all day culinary vacation depending on how you look at it. For many young families this may be the first year you’ve been in charge of the Thanksgiving dinner. It all looked so good at mom’s and grandma’s... now you’re up to bat and you are not so sure you can hit a home run. No problem, beginners and grandmas alike can use these tried and true classic recipes and smack one out of the park. Even novices can create Thanksgiving dinner your family will be raving about (grandma included), and coming back for seconds, thirds and leftovers. This brined turkey is an often overlooked classic method that delivers unparalleled taste and texture. You’ll knock everyone’s socks off with this turkey!
The Bird: The Old World Brine Method
Wolfgang Puck went with a brined turkey like this for Thanksgiving when everyone else on the Food Network was on the deep fried turkey craze. His classic brined turkey was juicier and more beautiful than anyone’s fried bird by far. Wolfgang is probably the best chef on TV, he knows the old world recipes are usually still the best and he’s not afraid to buck the trendy TV fads. Maybe that’s what makes him one of the best chefs (if not the best) in the world. Either way this recipe is the best.
Brining is an old world method in which the whole turkey is placed in a salt and water solution known as brine. This pre-treatment produces an exceptionally moist and well-seasoned bird. Brining should be done in the refrigerator or in a cooler with ice to keep the turkey and brine at 40 degrees or below during the entire brining process.
Sea salt or kosher salt is used to make the brine. These salts are recommended since table salt contains additives such as anti-caking ingredients, iodine and other additives. Stick with natural salt, trust me.
You need to start the brining the day before you plan to cook the turkey. Start with a completely thawed turkey. Wash the bird inside and out and remove the giblet bag and neck. Set the bird aside in the refrigerator while you prepare the brine. Make the brine in a large pot. Keep the turkey in a large plastic bag, later you will use this bag to hold the turkey and over a gallon of brine, so get a big one.
Brine Ingredients:
* 1 gallon water
* 4 cups apple cider (optional but recommended)
* 1/4 cup fresh lemon juice (3-4 lemons)
* 1/2 ounce ground cloves
* 1/2 ounce ground ginger
* 5 ounces cracked black peppercorns
* 14 bay leaves
* 1 pound kosher or sea salt
* 1 pound brown or white sugar
* 1 whole thawed turkey
* 1 stick butter, room temperature
* 1 teaspoon chopped garlic
* 1 teaspoon chopped fresh rosemary
* 2 teaspoons chopped fresh sage
* 2 apples, quartered and cored
* 3 onions, peeled and quartered
* 1 (each) rosemary & thyme sprigs
* 3 sage sprigs
* 1 cup (each) cubed carrots, celery and onion
* Salt and black pepper
* Olive oil
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to simmer for 30 minutes and stir in the brown sugar until well blended. Cool to room temperature.
Set the turkey in a plastic bag large enough to hold the bird and the brine. Fill with brine (make sure that the turkey is fully immersed in the brine). Push out the air and tie bag tightly. Marinate for at least 5 hours to overnight (best) in the refrigerator.
Preheat oven to 325 degrees F. Rub olive oil over the inside of the roasting pan, place the carrots, celery and onions in the pan. Remove turkey from brine.
Mix together the butter, garlic, chopped rosemary, and sage. Using your hands, loosen the skin from the breast of the turkey by gently inserting your fingers between the skin and the flesh. Start at the cavity opening rub the butter mixture underneath the skin. This should be done with care as it is most important, loosen every inch you can and spread butter mixture evenly.
Next, place the apples, onions, squeezed lemons, whole rosemary and sage into the cavity of the turkey. Or you may choose to stuff the turkey at this point with stuffing (see recipe page 3, if you choose stuffing omit the fruit & veggie cavity ingredients).
Place the turkey over the vegetables, breast-side up, in the roasting pan. Tie legs and tuck wings under. Drizzle the skin with olive oil and rub well. Tent the turkey tightly with foil. Roast on the bottom rack until temperature in the innermost thickest part of the breast is at least 165 °F or higher. The thigh juices should run clear when pierced with a fork and the legs move freely in the joint. Turkeys cooked to 170 or 180°F are even more tender. Allow the bird to rest 20 to 30 minutes before carving. This will allow the juices to redistribute evenly through the meat.
Carving: Hold the turkey at the breastbone with a folded towel. Slice through the skin between the leg and body. Press the leg downward until it is loose. Now you’ll see the hip joint. Slice through the joint, remove the leg and thigh. Slice the thigh and drumstick apart at the joint. Remove the skin and slice around both sides of the thighbone, removing the meat. Slice the drumstick close to the bone. Hold the turkey with a towel at the breastbone. Slice down one side of the breastbone, gently remove the meat from the bone. Make a horizontal slice across the grain of the meat on the top and bottom. Remove the whole section of breast meat. Slice, place slices on platter.
Roasting time: Un-Stuffed Stuffed
8 to 12 lbs. 2.5 - 3 hours 3 - 3.5 hours
12 to 14 lbs. 3 - 3.5 hours 3.5 - 4 hours
14 to 18 lbs. 3.5 - 4 hours 4 - 4.5 hours
18 to 20 lbs. 4 - 4.5 hours 4.5 - 5 hours
20 to 24 lbs. 4.5 - 5 hours 5 - 5.5 hours
(Fruit- veggie mixture method uses un-stuffed times).
Stuffin’, Taters’ & Gravy
What good is a beautiful bird without nesting it among a spread of succulent side dishes?
Try these tasty recipes, you’ll have a classic Thanksgiving dinner second to none.
You’ll love this recipe. Rich fluffy flavorful stuffing no one can resist. Use this same recipe (minus the baking) for your turkey cavity stuffing if you choose to stuff it as well. Either way you can’t go wrong. You can also add fresh oysters to this recipe if you want a more creole version popular in the South. The trick is toasting the top perfectly.
Ingredients
* 1/2 lb turkey Italian sausage (optional)
* 1 cup butter
* 3 stalks celery, chopped
* 2 medium red onions, chopped
* 2 tablespoons fresh minced garlic
* 1-2 large whole french bread loaves.
(14 cups in all) The flavor of this stuffing
differs with each type of bread used.
For instance Italian, Poppy Seed etc
* 2 teaspoons rubbed sage
* 2 teaspoons seasoning salt
* black pepper
* 1 cup chicken broth (Kitchen Basics)
(you might need more than 1 cup)
* 1 1/4 cups dried cranberries (optional)
Directions
In a large frying pan or wok fry the sausage until brown, remove, then finely crumble. Add 3/4 cup butter to the pan and melt on medium high. Add the celery, onions and garlic; sauté until tender, onions should be translucent. Add just half of the bread cubes to the butter, keep stirring with a wooden spoon until the bread cubes are lightly browned and the butter is absorbed. Transfer to a large bowl (or finish in the pan, if you have a large enough pan to hold all ingredients). Add in remaining bread cubes, salt, pepper, sage and cranberries, mix gently.
Slowly add tablespoons of the chicken broth (mixing with a wooden spoon) until you have reached the desired moistness, Do not over-wet or you will ruin the stuffing. It just needs to be moist, not soggy. Fill a large greased baking pan with mixture, cover pan tightly with foil, place in a preheated 350 degree oven for 20-30 minutes. Remove foil and bake uncovered until top is toasted. Note: 30 minutes before the bird is done you can turn up the heat to 350 and add the dressing on the top rack. The stuffing pan will shield the top of the bird and prevent over cooking the breast.
Creamy, light and fluffy with robust flavors from the parmesan and garlic. Incorporate your favorite cheeses and herbs to put your personal spin on this classic dish.
Ingredients:
* 8 cups peeled and cubed baking potatoes
* 4 cloves garlic, chopped fine
* 1/2 cup butter milk
* 1/3 cup Parmesan cheese, grated
* 3 tablespoons butter
* 1/2 teaspoon sea salt
* 1/2 teaspoon pepper
* sprig of fresh dill
Bring 5-6 quarts of water to a boil. Add potatoes, salt and garlic. Reduce heat. Simmer 20-30 minutes until fork tender then drain. Place drained potatoes and garlic back in the pan. Add remaining ingredients and beat with mixer (or whisk by hand) until smooth as desired. Garnish with fresh dill, grated parmesan and drizzle with melted butter.
You can also save time plus get an even richer flavor by using potatoes with peel on. It’s more nutritious and adds great flavor. Yukon Gold and Red both potatoes work great. Serves 8.
This is the quintessential
classic giblet gravy we all know and love.
Ingredients:
* 1 tablespoon olive oil
* 2 tablespoons flour
* 1 cup giblet or chicken stock
* 1 cup evaporated milk
* salt and pepper
* turkey giblets/neck bones
* Roasted turkey drippings
Fry giblets in pan, chopping coarsely. Cook until browned and remove meat pieces. Add olive oil and turkey drippings over medium high heat until hot but not smoking. Add the flour and stir constantly until the flour has turned light to medium brown. Reduce the heat, continue cooking until a rich caramel color is achieved. The browning will take about 10 minutes, stirring constantly.
Add the stock and milk slowly and continue to stir until the mixture just barely starts to boil. Reduce heat to very low, continue to simmer softly for about 10-15 minutes, stirring almost constantly. Add salt and pepper to taste. Gravy thickens as it cools, you can add stock/milk to thin if it gets too thick or for reheating.
Jim Beam Green Bean Casserole, Yummy Bourbon Yams,
Chianti Crock Pot Cranberry Sauce and Winter Squash Yeast Rolls.
Try these awesome Thanksgiving dinner side dishes this year, we also included some easy versions as well for time savers.
Jim Beam Green Bean Casserole
Ingredients:
* 2-4 tablespoons Jim Beam (or to taste)
* 1/2 stick butter
* 1/3 cup diced onions
* 1/2 cup sliced fresh mushrooms
* 3 cups sliced green beans
* 3 cups chicken broth
* 1 can cream of mushroom soup
* 1 can French-fried onion rings
* 1 cup grated Cheddar
Directions:
First preheat the oven to 350 degrees F.
Melt all the butter in a large skillet. Saute the onions and mushrooms in the butter until translucent. Boil the green beans in chicken broth for 10 minutes and drain. Add the green beans, onion rings, mushroom soup, and Jim Beam (to taste), to the mixture. Mix well. Spoon into a greased baking dish lined with 1/2 of the fried onions. Bake covered for 20 minutes, then top the casserole with the cheddar and remaining fried onions and bake for 8-10 minutes uncovered (until the casserole top is toasted).
Yummy Bourbon Yams
Ingredients:
* 6 to 8 large sweet potatoes
* 1/2 cup dark corn syrup
* 3 tablespoons maple syrup
* 1/4 cup Kentucky bourbon (more or less)
* salt and pepper
* chopped fresh parsley
Directions:
Boil sweet potatoes until almost fork tender. Peel and slice crosswise and lengthwise. Cool and arrange in buttered casserole dish. Combine remaining ingredients (except parsley) and spread over potatoes. Bake at 350° for 25 minutes, or until hot and bubbling. Garnish with parsley.
Easy Yams
Ingredients:
2 (15 oz.) cans Yams
2/3 cup syrup from canned Yams
2/3 cup brown sugar
1/2 cup butter
Directions:
Stir syrup, sugar and butter in a saucepan over medium heat until it thickens. Place yams in a buttered baking dish. Spread sauce over yams. Bake 350 for 25-30 minutes.
Chianti Crock Pot Cranberry Sauce
Ingredients:
* 1 pound fresh cranberries
* 2 cups granulated sugar
* 1/3 cup chianti wine
* 1” cinnamon stick
* pinch of cloves (optional)
Directions:
Combine washed whole cranberries with sugar and water (or wine) in Crock Pot. Cover and cook on high 2 to 3 hours until cranberries begin to pop. Reduce heat to a simmer and serve.
Red Wine Cranberry Sauce
Ingredients:
* 2 cups cranberries
* Juice and zest of 1 orange
* 1/4 cup Red wine
* 1/2 cup sugar
* 1 teaspoon cinnamon
* 1 tablespoon corn starch
* 1 apple diced
Directions:
In a small saucepan combine cranberries, orange juice and zest, sugar, apple and cinnamon. Bring to a boil, reduce heat and simmer until cranberries are tender, stirring occasionally. In a small cup mix cornstarch and 1 tablespoon water until blended. Whisk cornstarch mixture into cranberry sauce and simmer, whisking, until sauce reaches desired thickness. Taste re-season with sugar and/or wine.
Winter Squash Yeast Rolls.
Ingredients:
* 1 cup whole milk
* 2 tablespoons sugar
* 1 teaspoon sea salt
* 2 tablespoons shortening
* 1 package active dry yeast
* 1 cup mashed cooked winter squash
* 3 1/2 to 4 cups sifted all-purpose flour
Directions:
In a saucepan over low heat warm the milk, sugar, salt, and shortening until shortening melts. Cool to lukewarm. Stir in yeast and squash. Stir in enough flour to make a soft dough. Round dough up and set in a greased bowl. Cover with damp dish towel and let rise in a warm place until double in bulk (about 25-30 minutes). Grease 18 muffin cups.
Punch dough down. Shape into balls about an inch in diameter. Place 3 balls in each muffin cup. Cover pans with damp cloth; let rise in a warm place (about 15 minutes) until nearly double in bulk. Bake at 450° for 12 to 15 minutes. Makes 18 cloverleaf rolls.
Easy Homemade Rolls
Ingredients:
1 package dry yeast
2 cups lukewarm water
4 cups self-rising flour
1/4 cup sugar
3/4 cup olive oil
1 egg
Directions:
Dissolve yeast in water. Mix all other ingredients together. Use immediately or store refrigerated for several days. Works best if chilled overnight. To cook: Spoon batter into well greased muffin pans and bake immediately at 425 for 20 minutes.
Last but not least... Squash Soup, Cognac Pecan Pumpkin Pie and Kick’n Cinnamon Cider.
Butternut Squash Soup
Ingredients
* 1 1/2 tablespoons extra-virgin olive oil
* 1 1/2 tablespoons unsalted butter
* 1 medium red onion, finely chopped
* 4 carrots, finely chopped
* sea salt and pepper
* 1/2 cup pulpy orange juice
* 2 boxes frozen butternut squash puree
* 2 - 3 cups organic chicken broth
* sea salt and pepper
* grated nutmeg
* 1 tablespoon chopped fresh Italian parsley
for garnish
* 1 tablespoon orange zest, for garnish.
Directions
Over medium-high, heat a soup pot. Add 1 1/2 tablespoons extra-virgin olive oil and 1 1/2 tablespoons of butter. After butter has melted, add the onion and carrots and saute until vegetables are soft. Season with sea salt and pepper. De-glaze with the orange juice and simmer for 1 - 2 minutes, scraping the bottom of the pot with a wooden spoon.
Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. , add the frozen butternut squash puree and the chicken broth and stir. taste and re-season. Bring to a boil, then lower the heat and simmer for at least 10 minutes. Grate some fresh nutmeg and stir to combine. Ladle soup into bowls and garnish with chopped parsley and orange zest.
Cognac Pecan Pumpkin Pie
Ingredients
*1 pre-made pie shell
Pumpkin filling
1/4 cup cognac or brandy
1 cup canned pumpkin
1 1/2 tablespoons packed light brown sugar
1 large egg, lightly beaten
2 tablespoons sour cream
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
Pecan layer
3/4 cup corn syrup
1/2 cup light brown sugar
3 large eggs, lightly beaten
3 tablespoons butter, melted and cooled
2 teaspoons vanilla extract
1/2 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1 1/3 cups pecans (5 1/2 oz), chopped.
Directions:
Preheat oven to 375°F Place pre-made pie shell in a greased pie pan and set aside.
Pumpkin filling: Whisk together canned pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
Pecan layer:
Stir corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in pecans. Spread pumpkin mixture evenly in shell, then gently spoon pecan mixture over it. Bake until crust is golden and filling is puffed, about 35 minutes. Cool. Serve at room temperature or slightly warmed.
Apple Brandy Punch
Ingredients:
* 1 cup brandy or cognac
* 1 (32 ounce) bottle apple juice, chilled
* 1 (12 ounce) can frozen cranberry juice
* 1 cup orange juice
* 1 1/2 liters ginger ale
Directions:
In a large punch bowl, mix apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Add brandy to taste and chill for 30 minutes. Garnish with red apple slices.
Kick’n Cinnamon Cider
Ingredients:
* 1 gallon apple juice
* 1 gallon apple cider
* 3 cups white sugar
* 8 cinnamon sticks
* 1 bottle apple vodka
Directions:
In a large pot, mix apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool.
Stir in the apple vodka to taste. Garnish with cinnamon sticks. Serve cool or hot.
