I did a thread title search for "Thanksgiving Recipe" and came up empty so I hope this hasn't been done before.
I thought it would be both fun and beneficial for all the fine cooks here on FABO to post some of their favorite Turkey Day recipes, be it for either the turkey or a side dish.
I'll start it off with a couple of my favorites. Enjoy!!!
Thanksgiving Turkey Brine
This is something I'm trying for the first time this year, but it sure sounds good!
6 quarts tap water
1 pound kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
Large bunch fresh thyme
2 heads garlic broken into individual cloves, unpeeled
5 pounds ice cubes
1 pound unslated butter, softened
2 lemons, zested
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt is a large bowl and slowly (and carefully) pour the boiling water over the salt. Stir to blend.
Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours
Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
Roast the turkey per usual directions.
Yams A La Maison
My wife and daughter tell me this is a must have every year
2 1/2 - 3 pounds orange-fleshed sweet potatoes (yams)
7-8 ounces cream cheese
1 egg
1 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon grated nutmeg
salt and black pepper
1/2 cup peach, apricot or pineapple preserves
1/2 cup coarsely chopped pecans or walnuts
Preheat the oven to 375 degrees
Scrub the potatoes and prick them in several places. Bake, on a baking sheet, for 1-1 1/2 hours or until tender.
When cool enough to handle, peel the potatoes and put them into a mixing bowl. Add the cream cheese, egg, spices, and salt and pepper to taste. whip with an electric beater until smooth and fluffy. Spoon into a buttered baking dish and smooth over the top.
Warm the preserves until melted, then stir in the nuts. Spread over the potato mixture. Bake 20 minutes, and serve hot.
Note: We prefer this without the chopped nuts, but make it whichever way you may prefer.
I also alter this recipe by including a small "airline-size" bottle of Southern Comfort in prior to beating with an electric mixer. My non-drinking Mom never knew this part of the recipe but swore these were the best yams she had ever tasted!
I thought it would be both fun and beneficial for all the fine cooks here on FABO to post some of their favorite Turkey Day recipes, be it for either the turkey or a side dish.
I'll start it off with a couple of my favorites. Enjoy!!!
Thanksgiving Turkey Brine
This is something I'm trying for the first time this year, but it sure sounds good!
6 quarts tap water
1 pound kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
Large bunch fresh thyme
2 heads garlic broken into individual cloves, unpeeled
5 pounds ice cubes
1 pound unslated butter, softened
2 lemons, zested
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt is a large bowl and slowly (and carefully) pour the boiling water over the salt. Stir to blend.
Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours
Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
Roast the turkey per usual directions.
Yams A La Maison
My wife and daughter tell me this is a must have every year
2 1/2 - 3 pounds orange-fleshed sweet potatoes (yams)
7-8 ounces cream cheese
1 egg
1 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon grated nutmeg
salt and black pepper
1/2 cup peach, apricot or pineapple preserves
1/2 cup coarsely chopped pecans or walnuts
Preheat the oven to 375 degrees
Scrub the potatoes and prick them in several places. Bake, on a baking sheet, for 1-1 1/2 hours or until tender.
When cool enough to handle, peel the potatoes and put them into a mixing bowl. Add the cream cheese, egg, spices, and salt and pepper to taste. whip with an electric beater until smooth and fluffy. Spoon into a buttered baking dish and smooth over the top.
Warm the preserves until melted, then stir in the nuts. Spread over the potato mixture. Bake 20 minutes, and serve hot.
Note: We prefer this without the chopped nuts, but make it whichever way you may prefer.
I also alter this recipe by including a small "airline-size" bottle of Southern Comfort in prior to beating with an electric mixer. My non-drinking Mom never knew this part of the recipe but swore these were the best yams she had ever tasted!
