Brined and Roasted Turkey
1 cup Salt
1/2 cup Brown sugar
2 gallon Water
Dissolve salt and brown sugar in water. Place thawed turkey in brine. Cover with ice. Brine for 8-9 hours. Rinse completely.
Brine the same day that you'd like to eat. Roast at 400° for first 30 mins, then turn heat down to 350° to finish roasting time.
Source: Alton Brown
I like to stuff aromatics and herbs into the turkey before roasting: oranges, onions, fresh thyme. Rub outside of turkey with softened butter, season with salt and pepper. Make a tent out of aluminum foil to cover the breast while roasting. Put about 2 cups of chicken stock in the bottom of roasting pan to use for basting about every 30 mins.
Ciabatta Stuffing with Chestnuts
6 tablespoons Butter (3/4 stick)
8 ounce Pancetta cut into 1/4-inch dice
2 large Onions finely chopped
2 medium Carrot peeled and finely chopped
3 medium Celery finely chopped
2 tablespoons Fresh rosemary chopped
3 medium Garlic chopped
14 4/5 ounce Chestnuts (2) 7.4 ounce jars roasted peeled- coarsely broken
1/4 cup Fresh parsley chopped
1 pound Ciabatta bread day-old - cut into 3/4-inch cubes
2/3 cup Parmesan cheese freshly grated
1 cup Chicken broth canned low-salt
Salt and freshly ground black pepper
2 large eggs beaten to blend
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Source: Giada De Laurentiis
Green Bean Casserole
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans green beans, drained
1 teaspoon worcestershire sauce
1/2 teaspoon ground black pepper
1 (2.8 ounce) can French-fried onions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix all ingredients (except onions) together in a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top.
3. Bake for about 20 minutes in the preheated oven, or until the top is crispy.
4 teaspoons unsalted butter
4 pounds sweet potatoes or yams
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
6 tablespoons light brown sugar
8 ounces pecan pieces
|Instructions1Heat oven to 350° F..2Place the butter on a rimmed baking sheet and transfer to oven until melted..3Meanwhile, peel the sweet potatoes and cut them into 1-inch chunks. Add with the remaining ingredients and toss to combine. Roast, stirring occasionally, until tender, about 45 minutes.|
12 ounces cranberries
1 cup white sugar
1 cup orange juice
1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
3 large Egg
1 cup Light Corn Syrup
2/3 cup Sugar
1/3 cup Butter melted
1 teaspoon Vanilla
1 1/4 cup Pecan halves
Preheat oven to 350. Prepare and roll out pastry. Line a 9 inch pie plate with the pastry and trim. Crimp edges.
For filling, in a medium bowl, combine eggs, corn syrup, sugar, butter and vanilla. Mix well. Stir in pecan halves.
Place pastry lined pie plate on oven rack. Carefully pour the filling into the pastry shell. Cover edge of pie with foil. Bake about 25 mins. Remove foil. Bake for another 20-25 mins more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.
Source: Better Homes and Gardens