Thursday, November 26, 2009

Thanksgiving Dinner, Part 2

We always keep Thanksgiving very traditional at my house. Though I made all the same things this year, I did try something new. I brined the turkey. And Wow, was it good. I have been wanting to try brining, but was hesitant because I didn't know what container to use to brine it. But I was at Bed, Bath and Beyond the other day and saw a brining bag. It was huge, but it worked perfectly. It was definitely a Happy Thanksgiving.

Brined Turkey
12 lb. turkey, thawed
4 c. chicken broth + 8 c. water
1 c. kosher salt
1/2 c. sugar
2 T. molasses
3 bay leaves
1 T. whole peppercorns
1 gallon cold water
5 lbs. ice
Butter or canola oil

In large pot, bring chicken broth, water, salt, sugar, molasses, bay leaves and peppercorns to a boil. Remove from heat and let cool to room temperature. Put turkey in brining bag, breast side down. Pour brining liquid, water and ice on top of turkey. Refrigerate for 12-16 hours, making sure that the turkey is completely covered. The next morning, remove turkey from brine, rinse well and pat dry. Put turkey in roasting pan, rub with softened butter or oil. Roast in oven for about 3 hours in a 325 degree oven, or until cooked through.

Cornbread Dressing
3 pkg. Jiffy cornbread mix
3 eggs
1 c. milk
1 onion, diced
3 celery stalks, diced
Salt and pepper
2 T. dried ground thyme
2 T. dried ground sage
2 T. poultry seasoning
2 c. chicken broth

Mix cornbread mix with eggs and milk. Follow package directions to bake cornbread. Let cool and crumble into large bowl. Let cornbread sit out for at least 12 hours to let it dry out. In skillet, cook onion and celery for 6-7 minutes. Add onion and celery to cornbread. Add salt, pepper, thyme, sage, poultry seasoning and chicken broth. Mix well. Dressing can be to roasting pan around the turkey or in separate casserole dish. Bake in 350 degree oven for 20-25 minutes, or until top is browned and crisp.

Orange Cranberry Sauce
1 bag fresh cranberries
1 c. sugar
1 large orange
1 t. ground ginger

Zest and juice orange. Add enough water to orange juice to equal 1 cup of liquid. Put all of the ingredients in a sauce pan. Simmer over medium heat, stirring frequently, until all of the cranberries burst. Cool slightly before serving, as it thickens as it cools.

No comments:

Post a Comment