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The Country Home 1931 |
The first Thanksgiving was not a one day event - the Pilgrims had faced adversity, barely surviving the previous winter and finished reaping a very successful harvest sure to get them through another winter - CELEBRATE and celebrate they did! The four men sent out for a day of "fowling" by the governor of the colony returned with enough for almost a week - not including the venison provided by the Native Americans. Although the "big bird" is not specifically mentioned in the one existing letter providing our historical record of the event, turkey (along with eel and mackerel) was a staple of the times so it's probably a safe bet that it was included in the feast.
Turkey is not a favorite of mine, that said, my husband prepares the bird in a manner that I just ----- wait for it ----- gobble up. He first soaks it in an awesome brine that makes the end result so much more moist and it retains that moist goodness even as a leftover!
BRINE:
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Brad's Brine Bucket |
You'll need a BIG container to hold the brine and the bird. We've found that a new 5 gallon paint bucket with a lid from our local home improvement store is perfect for the size turkey we tend to buy - 14 to 25 pounders. Of course, we sanitize it before use!
Brine the turkey for 8 to 24 hours before roasting.
1/2 C Kosher Salt per 1 gallon of water
1/2 C Brown Sugar per 1 gallon of water
3 Oranges, halved and squeezed
3 Lemons, halved and squeezed
10 Springs Thyme, fresh
8 Springs Rosemary, fresh
2 T Peppercorns
1 Quart Kitchen Basics Vegetable Stock
2 Gallons Water
Remove giblet package from turkey - save for gravy
Place turkey in the brine - covering completely, if needed add more water keeping the salt and brown sugar ratio
Cover and refrigerate 8 to 24 hours
Remove from brine and rinse thoroughly
Pat dry inside and out (paper towels most sanitary)
Your turkey is now ready to dress for the oven. This brine will work equally well if cooking only the turkey breast.
TURKEY:
Preheat oven to 325 degrees
1 Turkey
1 Orange, quartered
1 Onion, quartered
1 Apple, quartered
1 Stalk Celery, sliced
1 Carrot, sliced
1/3 C Italian Parsley, fresh and chopped
2 Bay Leaves
1 Stick Cinnamon
3 Springs Rosemary, fresh
4 Leaves Sage, fresh
Enough Salt
Enough Pepper
Place turkey on rack in roasting pan breast side up
Rub a little salt and pepper inside the bird
Stuff all ingredients into the turkey cavity
1 Stick Butter
1 Quart Chicken Broth
Enough Kosher Salt
Enough Pepper
Rub butter all over the turkey stuffing pieces randomly under the skin wherever you can
Season outside with salt and pepper
Baste with chicken broth every 45 minutes
Cook until internal temperature reaches 161 to 165 degrees
Before serving remove aromatics from inside and discard
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I prefer to use my larger roasting pan for better browning |
tip ~ for a Norman Rockwell looking turkey tie the legs together with kitchen string before cooking
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The Centerpiece |
worth the money ~ invest in a "leave in" thermometer - only one puncture, preserving the juices for a more juicy finished product.
Guess what? The Pilgrims dressing was most likely gluten-free! There was a scarcity of wheat flour while maize was in abundance...
DRESSING:
Preheat oven to 350 degrees
3/4 C Onions
1/3 C Celery
1/4 C Poultry Blend (Rosemary, Sage and Thyme)
1 T Butter, to saute
2 T Butter, melted
2 Eggs, beaten lightly
1/4 t Pepper
1/2 t Kosher Salt
2 C Broth
3/4 C Apples, chopped
3 3/4 C Cornbread, crumbled
3/4 C Bread Crumbs
In a medium size bowl mix together melted butter, the onion mixture, melted butter, eggs, salt, pepper and broth
In a large bowl put the breads and make a center well
Add the contents of the other bowl and mix thoroughly
Pour into a 9x9 baking dish
Bake 25 minutes - should be moist
Thanksgiving - family, friends, food and fellowship...
CELEBRATE!