Units: US | Metric
1 (16 lb) frozen young turkey
For the brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water
For the aromatics
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
1. Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.
2. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.
3. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.
4. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.
5. Turn turkey over once, half way through brining.
6. A few minutes before roasting, heat oven to 500 degrees.
7. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.
8. Remove bird from brine and rinse inside and out with cold water.
9. Discard brine.
10. Place bird on roasting rack inside wide, low pan and pat dry with paper towels.
11. Add steeped aromatics to cavity along with rosemary and sage.
12. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
13. Roast on lowest level of the oven at 500F for 30 minutes.
14. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F.
15. Set thermometer alarm (if available) to 161°F.
16. A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.
17. Let turkey rest, loosely covered for 15 minutes before carving.
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In a couple weeks will be thanksgiving. We usually go to his cousin but because of Denise's husbands health issue we might be staying home for thanksgiving. I am start looking for thanksgiving menus and recipes to give me an idea on what I will cook. As every thanksgiving stuffing is one of the menu.
3 cups cornbread stuffing mix
3 cups bread cubes
1 1/2 cups chopped onions
1/2 cup chopped celery
1 1/2cups chopped mushrooms
1/4 cup butter
1/2 cup chopped pecans(optional)
6 ounces bulk sausage or 6 ounces sausage links, will work
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 tablespoon poultry seasoning
1/2 teaspoon salt
12 teaspoon fresh ground pepper
3/4 cups turkey broth or 3/4 cups chicken broth
1. sausage until brown, remove from pan and cut into small bites.
2. In a large skillet, melt butter and cook onion, mushrooms and celery over medium heat for 3 minutes or until softened.
3. Transfer sausage and vegies including any butter that is left in the pan.
4. to a bowl and add bread cubes, herbs, salt, pepper,pecans and turkey stock, and eggs.
5. Toss well and adjust seasoning.
6. stuffing should be moist but not soggy add more stock if needed Transfer to baking dish and bake in Bake at 325 degrees F for 20 covered and 10 minutes uncovered until heated through and crust forms on top.
7. Or better yet stuff it into a big fat turkey.
I was looking for a homemade Mac n cheese recipe. I found this and planning to make this weekend. Crossing my fingers that everyone specially the girls will like it.
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered
1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.
14. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
Made this tonight 11/05/11, everyones loves it. The kids gave me a thumbs up; means a yes to make it again.
1 lb ground beef
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese
1. Mix all ingredients in a large bowl by hand.
2. Use your bare hands for best results.
3. Roll meatballs to about the size of a golf ball.
4. Bake for 350 for 30 minutes.