Thanksgiving 2012 Menu

Roasted Brined Turkey

Baked Sweet Potato Casserole

Homemade Cranberry Sauce

Gravy

Mashed Potatoes

Corn Casserole

The Turkey 

Must begin process 3-4 days before roasting

A meat thermometer would be helpful.

As you read the instructions it might seem a bit overwhelming with lots of steps.  It’s not difficult at all and the best reason to do it this way>>>> you don’t have to  worry about the turkey while it is cooking.  It really is the best turkey I have made or tasted.  I learned everything from Alton Brown.  Here is a link to a video 

Ingredients

1 (14 to 16 pound) frozen young  turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water. 
• A large bucket or cooler to fit the turkey in

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

Directions  2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. This will probably take 2- 3 days
For the brine:

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

The night before you'd like to eat:

• Combine the brine, water and ice in the 5-gallon bucket.

•  Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

  For Roasting: A meat thermometer would be very helpful

1.      Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
2.      Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
3.      Aromatics: Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes.
4.      Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. 

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes.
5.     Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F.
6.      A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
7.      Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. 

Gravy (you can make this while your turkey is “resting”)

1.      Keep the drippings from your turkey
2.     Pour everything, including aromatics, into a sauce pan. 
3.      Bring to a boil. 
4.      Combine ½ cup flour and just enough water to make a runny paste. 
5.     Reduce heat and slowly add flour mixture, whisking to combine.  You may not need all of the flour mixture.  Use to a desired consistency. 
6.      Drain through a sieve. 
7.      You may also add about ¼ cup heavy cream
8.      Salt and pepper to taste. 

Sweet Potato Casserole

(Based on Ruth’s Chris recipe)

Ingredients

Topping

• 1 ½  cup brown sugar
• 2/3 cup flour
• 1 ½  cup chopped pecans
• 1  cup butter -- melted  

Sweet Potato Mixture

• 6 cups mashed BAKED sweet potatoes
• 2 teaspoon vanilla
• 1 ½  cup sugar
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup  butter

Directions

1.  Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2.  Preheat oven to 350 degrees.

3.  Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. 
Mix thoroughly.

4.  Pour mixture into buttered baking dish.

5.  Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6.  Bake for 30 minutes. Allow to set at least 30 minutes before serving.

7.  This can be easily doubled

Homemade Cranberry Sauce

Ingredients

• 2 cups cranberries
• Juice and chopped zest of 1 orange
• 1/4 cup Port
• 1/2 cup sugar, or more if needed
• 1 teaspoon cinnamon
• 1teaspoon cornstarch

Directions

1. In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. 
2. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. 
3. In a small cup make a slurry with cornstarch and 1 tablespoon water. 
4. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. 
5. Taste and add more sugar, if necessary. 

Note:   I like small amounts of cooked fruit, so I pulse this in a blender or food processor before serving.  

Mashed Potatoes

Ingredients 

·         4 pounds golden potatoes, peeled and cut into quarters

·         1 bay leaf

·         2 cups heavy cream

·         6 tablespoons unsalted butter, divided

·         Salt and pepper to taste

·         2 tablespoons chopped chives  

Directions

1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. 
2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
3. Drain them well and remove the bay leaf. 
4. Meanwhile, heat the cream and 3 tablespoons of butter in a small saucepan. 
5. Mix the potatoes with hand beater or stand mixer to desired consistency. 
6. Add remaining butter to help with beating. 
7. Add the hot cream and season with salt and pepper.
8. Top with chives.

Note:  I spoon the potatoes in a casserole dish, top with cold butter pats and place them in  the oven.  It keeps them warm and also forms a light “crust” on the top.  Garnish with chives just before serving. 

Corn Casserole

 









Ingredients

•  1 can whole kernel yellow corn, undrained 
•  1 can cream style yellow corn
•  1 (8 oz.) carton sour cream
•  2 eggs, beaten1 box
• Jiffy corn muffin mix 
• 1 stick butter, melted

Directions

Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes.

I double and triple.