Brined and Buttered Turkey

Even for those of us who love cooking and entertaining, the pressure of preparing the "perfect" holiday meal can be a little stressful.  One of the keys to avoiding a turkey fowl-up (sorry, it was sitting right there!) is planning ahead.  Start with an organized shopping list and game plan (allowing enough time for thawing, brining, etc.).  Below, I've provided step-by-step instructions for preparing a deliciously tender brined and buttered turkey.

And for all the list-makers and checker-offers like me, I've created some handy-dandy printables I hope you find helpful!

Grocery Shopping
Click on the image below for a printable version of the COMPLETE shopping list.  It includes all necessary ingredients to brine, stuff (with aromatics), and roast a 10-12 pound turkey.  Ingredients for pan gravy are also included.  Slightly increase ingredients and adjust cooking time if using a larger turkey.  NOTE:  As a general rule of thumb, 1 to 1-1/2 pounds of turkey per adult is plenty, and then on top of that add the desired amount of leftovers.

Thawing the Turkey
If using a fresh bird, skip this step.  If your turkey is frozen, thaw on a baking sheet in the refrigerator (keep sealed in original wrapper).  *Allow 24 hours for every 5 pounds.

Brining the Turkey
Brine Ingredients:
1/2 cup kosher salt
1/3 cup sugar
1-1/2 tablespoons coriander seeds
1-1/2 tablespoons fennel seeds
1 scant teaspoon crushed red pepper flakes
3 cloves garlic, minced
2 bay leaves
2 carrots, peeled and diced
2 ribs celery, diced
1 onion, diced

Remove turkey from wrapper and remove interior bags.  Rinse turkey thoroughly under cold water.  Place turkey in a very large stockpot (canning pot, if you have one) or a brining bag.  Combine brine ingredients with 7 quarts cold water and pour over turkey (add extra water if necessary to completely cover the turkey.  Cover pot or seal bag tightly and refrigerate for at least 24 hours (up to 2 days).

Roasting the Turkey
On Thanksgiving Day, remove turkey from brine and rinse thoroughly under cold water.  Discard the brine.  Place turkey breast-side up in a roasting pan and pat dry with paper towels and let stand for 1 hour at room temperature.

Position oven rack in the lowest position and preheat oven to 450 degrees F.

Butter the Turkey:  Mix 4 tablespoons softened butter with 1-1/2 teaspoon salt and 1-1/2 teaspoon pepper.  Rub mixture all over the turkey and under the skin.

Aromatics:
Gently toss together below ingredients and loosely pack into cavity of turkey.
1 red apple, cored and sliced
1/2 onion, sliced
1 carrot, peeled and sliced
1 teaspoon rubbed sage
6 sprigs rosemary
1 bay leaf

Tuck wings under and tie the drumsticks together with twine.  For an alternative method of trussing turkey, see this post.

Melt 1-1/2 sticks butter  and combine with 1-1/2 cups dry white wine.  Dip cheesecloth in butter-wine mixture so that it becomes very damp.  Squeeze it slightly and place it on top of turkey breast.

Roast turkey for 30 minutes in 450 degree oven.  Remove from oven and baste cheesecloth and any exposed parts with butter-wine mixture (cheesecloth will brown).


Reduce oven temperature to 350 degrees F and continue to cook for approximately 1-1/2 more hours, basting every 30 minutes (with butter-mixture and/or pan drippings).

After turkey has cooked for 1-1/2 hours at 350 degrees, remove from oven and discard cheesecloth.  Baste turkey with pan drippings and roast for another hour, basting after 30 minutes.

Check for Doneness:  Turkey is ready when a thermometer inserted in the thickest part reads 165 degrees F (make sure thermometer is not touching bone).  When turkey has reached proper temperature, transfer to a serving platter, cover loosely with aluminum foil, and let rest* for 30 minutes before carving.  Reserve pan juices to make gravy.

*While the turkey roasts, the internal juices are forced to the center (away from the outside that is directly exposed to heat).  Resting allows those juices to re-distribute throughout the turkey.  If carved too soon, all of the juices will escape, leaving your turkey undesirably dry.

Preparing the Gravy
Gravy Ingredients:
4 cups low sodium chicken broth
1 tablespoon finely minced onion
1 clove garlic, smashed into paste
1 sprig rosemary, minced
1 sprig thyme leaves, minced
1 bay leaf
1 teaspoon kosher salt
freshly ground black pepper
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour

Pour pan drippings into a glass measuring cup.  Let stand until fat separates and rises to top.  Skim off and discard all but 2 tablespoons of fat.  Combine pan drippings with chicken broth and set aside.  Add the reserved 2 tablespoons fat to the roasting pan and place over medium-high heat.  Add the onion, garlic paste, rosemary, thyme, and bay leaf; season with salt and pepper.  Heat for about 3 minutes.

Mash together the butter and flour, creating a paste (set aside).

When pan drippings are heated, add chicken broth and loosen up any browned bits from bottom of pan with a wooden spoon.  Bring to a boil and whisk in the butter-flour mixture.  Boil until liquid reduces and thickens into a gravy, about 4 to 5 minutes.  Discard the bay leaf and add salt and pepper, to taste.

This turkey is delicious! Brad has to work on Thanksgiving this year, so we celebrated over the weekend.  I will be preparing this turkey again on Thursday for my family's dinner.  I hope you will try it too!!  Here is a printable version of the step-by-step instructions.

love people. make them good food.

Happy Thanksgiving Y'all!

Turkey Tools

Well friends, we are in the one week count down to Thanksgiving!  I can't believe the holidays are here.  I've finalized my menu this week, made my complete grocery list, and have begun purchasing ingredients that will keep until my "crash cooking" days (aka Tuesday and Wednesday before Thanksgiving).  I secretly love making holiday to-do lists :)

With Turkey Day almost here, I want to focus some attention on the tools of the trade necessary for true turkey roasting.  Check out the list below for explanations of why each piece of equipment is helpful.  Because this post is seasoned with a little how-to and because-why, I'm adding it to the cook | bake tips file.

.........Turkey Tools 101.........

Good Quality Roasting Pan

My grandmother used to say, "The secret to cooking is the pots and pans."  Well, technique and culinary knowledge DO have something to do with it, but when cooking a turkey, using a good quality roasting pan is important.  Here are some things to consider:

Heavy Weight:  Choose a sturdy pan that won't buckle when lifted.  The disposable aluminum pans should not be used for your Thanksgiving turkey-- they are simply too flimsy, and you run the risk of burning yourself and ruining the main dish!  Handles on each side are very helpful too.

Shallow Sides: Roasting is a "dry heat cooking method" (see this post) which, if done correctly, allows for a nice golden brown turkey.  If the sides of your pan are too high, you'll end up simmering/steaming the turkey, and those cooking methods do not produce the golden, slightly crispy skin (which is the best part!).

Roasting Rack:  A rack is important when roasting a turkey because it keeps the underside of the bird out of the drippings and allows heat to evenly circulate (again, we're going for that nice golden skin on the outside).  If you don't have a roasting pan with a rack, you can place a wire rack inside a broiler pan to elevate the turkey as it cooks.  Beforehand, make sure you'll have a sturdy grip when it comes time to remove the hot turkey from the oven.

Kitchen Twine

A spool of cotton kitchen twine is needed for trussing, or tying the turkey into a more compact shape before cooking.  If you're not used to doing this, I promise you won't regret it!  Trussing allows the turkey to cook more evenly and helps prevent the wings and legs from burning.  It also ensures that the turkey holds its shape while roasting, lending to a much prettier presentation (kinda like Spanx... anything that holds thighs in place is a good thing, right?).  Here's a quick picture tutorial:

1. With breast side up, center a 4 ft. piece of kitchen twine under the back of the turkey.	2. Pull both ends up towards the breast, tucking in the wings at the sides.  Tie a knot.
3. Bring the twine towards the thighs, crossing under the ends and wrapping several times to hold the legs neatly in place.	4. Cut any excess twine and continue to roast turkey.

photos via

Basting Tools

To baste or not to baste, is there really a question?  I guess some folks think it's a waste of time and it ties you to the oven, but I think it's a must.  Basting a turkey with its natural juices, broth, wine, sauce, or butter helps keep it moist.  A baster is handy for soaking up pan juices after about an hour of cooking.  You can also use a pastry brush to spread melted butter over the surface of the turkey.  I like to dip cheesecloth in melted butter and dry white wine and drape it over my turkey to keep it moist.

Meat Thermometer

This tool is a must.  Heating meats to the correct temperature ensures that the food has been cooked to a temperature necessary to kill food borne bacteria.  Using a meat thermometer helps ensure you will cook the turkey to a safe temperature (165 degrees F), but also not overcook it and dry it out.

Check the wrapper on the turkey and refer to your recipe for approximate cooking times, but keep in mind that the bird isn't done until the thermometer says so.  Insert a meat thermometer into the thickest part of the breast and in between the thigh and the wing.  When the temperature reads 165 degrees F, the turkey is safe to eat.

.................................

The art of roasting a turkey has certainly come a long way since the first Thanksgiving!  How are you preparing yours this year???

Happy Thanksgiving!



Leftover Turkey Tetrazzini

I love leftovers-- especially Thanksgiving leftovers. However, we always gobble up the side dishes before we can finish the Turkey (There is some irony somewhere in that sentence). Here is my version (and there are plenty of others out there) of Turkey Tetrazzini. This rendition has sun-dried tomatoes-- I love an excuse to add sun-dried tomatoes to casseroles. I have also snuck in a little Jamaican all-spice which has the same seasonings used in rubs for jerk chicken and spicy relishes. I find the overall blending of flavors delicious!


Turkey Tetrazzini

12 oz. linguine
3 cups coarsely chopped cooked turkey
1 medium onion, chopped
8 oz. sliced white mushrooms
10 T. butter, divided
2 T. sun-dried tomatoes, minced (if using tomatoes packed in oil, blot with paper towel)
1 clove garlic, minced
2 T. flour
1/2 cup chicken broth
1/2 dry white wine
1/2 cup heavy cream
1 tsp. dried basil
1/2 tsp. Jamaican all-spice
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cup three-cheese blend (mild cheddar, sharp cheddar, Vermont white cheddar)
3/4 cup panko bread crumbs

1. Preheat oven to 375 degrees F.
2. Prepare linguine according to package directions for al dente, reducing cooking time by 2 minutes. Drain pasta and coat with a pat of butter for good measure (the fun has begun).


3. Melt 4 T. butter in a large skillet over medium heat. Add onion and saute until translucent, approximately 4 minutes.


4. Add garlic and saute another 2 minutes.
5. Add mushrooms and saute until mushrooms are tender and all liquid has evaporated, approximately 8 minutes. Remove from heat and set aside.



6. In a large saucepan, melt 4 T. butter over low heat. Stir in flour and cook for 3 minutes, stirring often.



7. Slowly whisk in chicken broth and white wine.
8. Bring to a simmer and whisk in heavy cream and cook over medium heat, stirring constantly, for about 5 minutes.
9. Stir in basil, Jamaican all-spice, and sun-dried tomatoes. Season with salt and pepper.

10. In a large bowl, combine cooked pasta, onion-mushroom mixture, and turkey. Slowly pour in sauce and combine.



11. Fold in 1 cup of cheese.


12. Transfer mixture to a buttered 2-1/2 quart casserole dish.
13. Melt 1 T. butter and stir in bread crumbs.
14. Sprinkle remaining 1/2 cup cheese over casserole and sprinkle with bread crumb mixture.

15. Bake the tetrazzini for 30-35 minutes, or until bubbly and top is golden.



YUM!!Enjoy :)


Turkey Tetrazzini

12 oz. linguine
3 cups coarsely chopped cooked turkey
1 medium onion, chopped
8 oz. sliced white mushrooms
10 T. butter, divided
2 T. sun-dried tomatoes, minced (if using tomatoes packed in oil, blot with paper towel)
1 clove garlic, minced
2 T. flour
1/2 cup chicken broth
1/2 dry white wine
1/2 cup heavy cream
1 tsp. dried basil
1/2 tsp. Jamaican all-spice
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cup three-cheese blend (mild cheddar, sharp cheddar, Vermont white cheddar)
3/4 cup panko bread crumbs

1. Preheat oven to 375 degrees F.
2. Prepare linguine according to package directions for al dente, reducing cooking time by 2 minutes. Drain pasta and coat with a pat of butter for good measure.
3. Melt 4 T. butter in a large skillet over medium heat. Add onion and saute until translucent, approximately 4 minutes.
4. Add garlic and saute another 2 minutes.
5. Add mushrooms and saute until mushrooms are tender and all liquid has evaporated, approximately 8 minutes. Remove from heat and set aside.
6. In a large saucepan, melt 4 T. butter over low heat. Stir in flour and cook for 3 minutes, stirring often.
7. Slowly whisk in chicken broth and white wine.
8. Bring to a simmer and whisk in heavy cream and cook over medium heat, stirring constantly, for about 5 minutes.
9. Stir in basil, Jamaican all-spice, and sun-dried tomatoes. Season with salt and pepper.
10. In a large bowl, combine cooked pasta, onion-mushroom mixture, and turkey. Slowly pour in sauce and combine.
11. Fold in 1 cup of cheese.
12. Transfer mixture to a buttered 2-1/2 quart casserole dish.
13. Melt 1 T. butter and stir in bread crumbs.
14. Sprinkle remaining 1/2 cup cheese over casserole and sprinkle with bread crumb mixture.
15. Bake the tetrazzini for 30-35 minutes, or until bubbly and top is golden.

Pumpkin Pecan Cheesecake

I was talking to a friend a couple days ago who told me her family never deviates from their Thanksgiving menu. Each year, they celebrate with the very same dishes. They may add to the traditional spread, but never replace or, heaven forbid, remove an item from the pre-established menu.

Similarly, my family has a few “old faithfuls” and we always stick to the usual suspects…. Turkey, dressing, cranberry salad, sweet potato casserole… but they most often have a new spin. One item that does change each year is the dessert (probably because I normally volunteer to make it, and I like changing it up a bit).

This year, I prepared a Pumpkin Pecan Cheesecake. Everyone knows pumpkins and pecans are classic Thanksgiving bounty-- we often see them in pies during the holidays. This dessert takes the natural sweet flavor of pumpkin and wraps it in the nutty flavor of a pecan-graham cracker crust. Then, a creamy praline topping is poured over the top. Yum! If you think this recipe sounds and looks good, wait until you taste it! See the recipe and tips below.

Perhaps I won’t make a new dessert next Thanksgiving… yes, I declare this one a keeper!

Pumpkin Pecan Cheesecake

Adapted from Southern Living

Hands-On Time: 30 min.

Total Time (including baking and cooling): approximately 12 hours

Servings: 12

1-3/4 cups graham cracker crumbs

1/3 cup finely chopped pecans

3 Tbsp. light brown sugar

½ tsp. pumpkin pie spice

1 stick melted butter

4 (8 oz.) packages cream cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

1-1/2 cups canned pumpkin

1-1/2 Tbsp. lemon juice

For the Crust:

1. Preheat oven to 325 degrees F. Combine cracker crumbs, chopped pecans, brown sugar, and pumpkin pie spice with a fork. Stir in melted butter.

2. Press mixture on bottom and sides (1-1/2” up) of a 9” springform pan.

3. Bake 8 to 10 minutes or until lightly browned.

For the filling:

1. Beat cream cheese until smooth with a stand mixer. Add sugar and vanilla, beating until smooth.

2. Add eggs, one at a time, beating until blended after each addition.

3. Add pumpkin and lemon juice, beating until blended.

4. Pour batter into prepared crust.

5. Bake at 325 degrees F for 1 hour to 1 hour and 10 minutes. Turn oven off and let cheesecake stand in oven, with door closed, for 15 minutes.

6. Remove cheesecake from oven and gently run a knife around the edges to loosen from sides of pan (do not remove from pan). Cool completely on a wire rack for about 1 hour.

7. Cover and chill for 8 to 24 hours.

8. Remove sides and bottom of pan and transfer cheesecake to serving plate.

9. Prepare Praline Topping and immediately pour slowly over top of cheesecake. 10. Garnish with coarsely chopped pecans.

Praline Topping

1 cup firmly packed brown sugar

1/3 cup whipping cream

½ stick butter

1 cup powdered sugar, sifted

1 tsp. vanilla

Bring brown sugar, whipping cream and butter to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, for a minute. Remove from heat and gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Immediately pour over cheesecake.