Just looked at the calender and had an OMG moment...Did you know??? It is only 17 days until Thanksgiving?
Oops, change of plans,,,<heavy sigh> my son can't get the time off...so very sad. I know it will be a blast just hanging out but of course I want the traditions we create and the food we eat to be memorable too. I'm still in the planning stages but I thought I'd share my ideas for my Menu...
Homemade Turkey Gravy
Rolls
Mashed Potatoes
Vegetables
Veggies & Dip
Relish Tray
Fruit medley
Cranberry Relish
deviled eggs
Sweet Potatoes
Pumpkin Pie
The newcomer...Pumpkin Cheesecake Trifle looks really yummy!
A few years back it was a great joy to have my dear friend Beverly staying with us for a while. As we talked over food plans for the Thanksgiving celebration she shared a tip...
Brining a turkey guarantees a delicious moist turkey. She and I bought our brine the first year from Williams and Sonoma but honestly it is a simple thing to make your own, I thought you might enjoy the recipe I have since used.
Turkey Brine
"This recipe makes 3 quarts of brine, enough for a 10 to 25 pound turkey. All of the spices and herbs in this recipe add great flavor, if you can't find one for some reason, don't worry, just leave it out.
A few years back it was a great joy to have my dear friend Beverly staying with us for a while. As we talked over food plans for the Thanksgiving celebration she shared a tip...
Brining a turkey guarantees a delicious moist turkey. She and I bought our brine the first year from Williams and Sonoma but honestly it is a simple thing to make your own, I thought you might enjoy the recipe I have since used.
Turkey Brine
"This recipe makes 3 quarts of brine, enough for a 10 to 25 pound turkey. All of the spices and herbs in this recipe add great flavor, if you can't find one for some reason, don't worry, just leave it out.
Ingredients
2/3 cup kosher salt
2/3 cup sugar
6 whole cloves
1 teaspoon juniper berries, crushed
2/3 cup sugar
6 whole cloves
1 teaspoon juniper berries, crushed
1 teaspoon black peppercorns,
crushed
2 teaspoons whole allspice berries, crushed
5 fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
8 cups hot water
4 cups ice water
2 teaspoons whole allspice berries, crushed
5 fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
8 cups hot water
4 cups ice water
Plus:
2 turkey size plastic oven bags or brining bags
1 large roasting pan (or a very large bowl)
1 fresh or thawed frozen turkey (12 to 20 pounds)
2 turkey size plastic oven bags or brining bags
1 large roasting pan (or a very large bowl)
1 fresh or thawed frozen turkey (12 to 20 pounds)
note: The easiest way to crush whole spices
is to use a mortar and pestle or a spice grinder. If you do not have either of
these kitchen tools, place the whole spices in a heavy lock-top plastic bag,
seal the bag while pressing out all the air, and pound them with the bottom of
a small, heavy saucepan until coarsely crushed.
For the Brine:
In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
The Method:
Nest 1 plastic oven bag inside the other to
create a double thickness. Place the double bag mouth open wide and facing up,
in the roasting pan. Fold back the top one-third of the double bag to make a
collar (this helps keep the bags open). Place the turkey inside the double bag.
Unfold the collar of the double bag and pour the brine over the bird, then add
2 cups of cold water. Draw up the top of the inner bag, squeezing out as much
air as possible, and secure it closed with a twist tie. Do the same with the
outer bag. Turn the package so the turkey is breast side down in the roasting
pan (or very large bowl) and refrigerate for at least 12 hours or up to 24
hours. Turn the turkey 3 or 4 times while it is brining.
Remove the turkey from the brine. Discard the
bags, brine, and any cured herbs or spices remaining on the bird. Rinse the
turkey under cold water and pat dry with paper towels (sanitize the sink
afterwards). Place the turkey back in the roasting pan (or on a rimmed sheet pan that
is large enough to hold the turkey) and refrigerate, making sure that it
touches nothing else in the fridge, uncovered, for at least 6 hours or up to
overnight. This resting period allows the skin of the turkey to dry a bit so it
is crisp when roasted. The turkey is now ready to be roasted.
One new tradition for me began a few years ago, recounting things I am grateful for. I'm looking for an idea to help all of us express gratitude together on Thanksgiving Day. If you have an idea for me please share it in the comments.
