Thanksgiving Recipes & Tips!
Top tips, tricks and recipes to have your Best Thanksgiving yet! 😉
The Brining Method
Brining your turkey is the classic way
of infusing flavor. The salt in the brine
is what seals in all those delicious
juices and keeps the meat nice and
tender. An under-salted turkey will lose
too much moisture during the cooking
To brine a turkey you can choose
between a wet or a dry brine. A wet
brine is able to penetrate deeper into
the bird where the salt can better work
its magic, this method takes more
effort and time than a dry brine, but the flavors of your seasoning make their
way into the meat better. A dry brine
will leave your turkey with a deliciously
crispy, herb-crusted skin, and can be
done Thanksgiving morning and rubbed
onto the bird 6 hours before roasting.
No room in the fridge to brine a turkey? No problem. Put a turkey sized oven bag in a large cooler, then place the turkey in the bag. Pour in the brine & seal tightly. Place ice over & around turkey, close the lid tightly & let it brine 8-10 hours. Add more ice periodically to keep temperature at 40° or below.
- 4 tbsp. unsalted butter
- 1/2 cup all-purpose flour
- 2 cups low-salt chicken broth
- 1cup pear juice
- 2 tbsp. dark rum
- kosher salt & ground black pepper
- Melt the butter in a large saucepan over medium heat. Once the foam subsides, stir in the flour and cook until light brown, about 2 minutes.
- Gradually add the chicken broth and pear juice. Simmer over medium heat until thickened, stir frequently, about 10 minutes.
- Stir in the rum, and season with salt and pepper, to taste. Serve.
The Deep Fried Method
Frying a turkey is the quickest way to prepare your holiday bird that ends up in a juicy, succulent homage to turkeys everywhere. The hot oil seals the skin of the bird, so it doesn’t get oily, rather the inner juices get locked in and maintain the bird’s natural moisture and savory flavor.
Warning: Deep Frying your turkey will produce a crispy skin so good, you may never turn back.
Before You Deep Fry:
- Set up outdoors in an area that you wouldn’t mind tarnishing if problems with hot oil arise.
- Make sure that you’re a good distance away from any structure you could damage or set fire to if anything goes wrong.
- Have a long thermometer to measure the temperature of the oil while you’re cooking
- Make sure you’re wearing shoes.
- Measure the amount of oil needed to fry the turkey by placing turkey in fryer, add water to top of turkey, removing the turkey and measuring the water to indicate how much oil will be needed to fry your turkey.
- Having too much oil can cause a fire. The pot should not be more than 3/ 4 full or the oil could over flow when the turkey is added.
- Dry the turkey completely before putting it in the oil.
The Spatchcock Method
For those looking for a simple and consistent way to get a perfect, even roast in short time look no further than the Spatchcock. This method cuts the cooking time to almost half that of the traditional roast and results in a more evenly-crisped skin – the “good parts” will be everywhere.
To spatchcock a turkey you remove the spine, neck, and giblets (which can be added when making your gravy stock) and flatten the ribcage so you have an even roasting surface, spread across the baking tray.
What You’ll Need
- A rimmed baking sheet
- wire rack or broiler pan
- Kitchen shears to remove backbone.
Skip The Basting! Basting means more oven door opening, resulting in temperature fluctuations that can dry out your bird. Instead, keep your turkey moist by brining it or by rubbing it all over with butter or oil.
1. Start with Bread: Choose any bread, as long as it can go stale: Drying it out overnight is key to flavor absorption and a sog-free stuffing. Torn bread instead of sliced promises craggy, irregular pieces that get extra crispy on top.
2. Befriend the Fat: You don’t have to add meat, but it delivers a nice savory note. Brown the sausage of your choice, then use the drippings to cook the aromatics, ensuring porky, salty goodness in every bite
3. Use This Flavor Building Trio: Sage, celery, and onion (or something oniony, like leeks or shallots). They are the flavors of Thanksgiving. Cook until onions are golden brown.
4. Deglaze The Skillet Pour a little wine or vinegar into the skillet, scraping and stirring to dissolve any crusted on bits. Next, melt plenty of butter in the pan and stir it into the mix it adds richness, to balance the acidity.
5. You’ll Need Lots of Liquid: No one likes dry stuffing, so stock is a must. (Use homemade if you’ve got it!) The bread should be moist with no dry spots but not sitting in liquid. Whisking eggs into the stock creates a custardy texture.
6. Now’s the Time for Flair: Look for balance when choosing add-ins. Is your cornbread stuffing sweet? Throw in tart dried cherries. Looking for crunch? Toss in some pepitas. Need a bright note? Add fresh herbs. You get the idea.
Stuffing should be prepared just before serving, not in advance.
They’re In Season!
Now is the time of the year when we start seeing Sweet Potatoes on the dinner tables of families across the nation. The rich, deep orange holiday dishes that make up the best memories of the holidays. Who doesn’t just melt when recalling the sweet aroma of that Thanksgiving Sweet Potato Casserole, done just how your family likes it.
Welcome to sweet potatoes 100 ways, in here you’ll find recipes from breakfast crepes to sweet potato pie ice cream. Your fall and winter just got a whole lot tastier.
Your body is asking for sweet potatoes. Here’s why: Rich in Vitamin A, one medium sized sweet potato contains 438 percent of your daily value of Vitamin A. (a white potato contains 1 percent).
High in antioxidants that ward off arthritis, gout, and more. It’s also a good source of vitamin C, Calcium, Potassium, and Iron too. Plus they deliver 4 grams of dietary fiber. And all in about 100 calories. Now’s the season to dig into these tubers!
Thawing turkeys must be kept at a safe temperature. The “Danger Zone” is between 40°f and 140°f the temperature range where food borne bacteria multiply rapidly. While frozen, a turkey is safe indefinitely, but as soon as it begins to thaw, bacteria that may have been present before freezing can begin to grow again, if it is in the “danger zone.” There are three safe ways to thaw food: in the refrigerator, in cold water, and in a microwave oven.
Bacteria present on raw poultry can contaminate your hands, utensils, and work
surfaces as you prepare the turkey. If these areas are not cleaned thoroughly
before working with other foods, bacteria from the raw poultry can then be
transferred to other foods. after working with raw poultry, always wash your hands,
utensils, and work surfaces before they touch other foods.
For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. However, if you place stuffing inside the turkey, do so just before cooking, and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°f. Bacteria can survive in stuffing that has not reached 165° F.
Set the oven temperature no lower than 325° f and be sure the turkey is completely thawed. Place turkey breast-side up on a at wire rack in a shallow roasting pan 2 to 2.5 inches deep. Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint using a food thermometer. Cooking times will vary. the food thermometer must reach a safe minimum internal temperature of 165° F. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.
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November 10, 2020