Turkey
We often think of a bronzed beauty, resting upon a beautifully decorated platter. Dad standing at the head of the table with the carving knife and everyone around the table looking at this mouth watering turkey with much anticipation. Maybe you're making a traditional stuffed turkey that is roasted in the oven. Maybe you're frying up your turkey or even grilling it and cooking your stuffing in a crock pot. Whichever way you do it, help yourself in any way you can.
- Plan on 1-1 1/2lbs of cooked Turkey per person
- Brine your turkey with 1C. kosher salt + 2 1/2 gallons water + 2 bay leaves torn + 1 bunch fresh thyme + 1 head of garlic + 5 whole allspice berries, crushed + 4 juniper berries, smashed. OR you could purchase this high quality brine.
- Thaw your turkey by soaking it in the sink in cold water, changing out your water every 30min.
- I don't prefer to stuff a turkey because it takes longer to roast and it can come up pretty dry. If you do choose to stuff it, don't pack it tightly. Stuffing must reach 165°
- Keep your turkey breasts juicy and tender by roasting your turkey upside down until the last bit before you brown it off. You could also soak a cheesecloth in butter and wrap the breast.
- Carve your turkey with these helpful instructions. After all your hard work you want it to look great.
Gravy
It shouldn't just be used to keep your turkey moist on your plate. It should be an enjoyable sauce that is balanced and flavorful. It should never be salty, greasy, or chunky. That is unless you like it that way.
- Invest in a great fat separator. I use this one by OXO. It really is worth it.
- Place 3 T. of your reserved dripping/stock in a sauce pot and add 3 T. of flour.
- Use a wire whisk to avoid lumps. Whisk the flour until it bubbles slightly and starts to smell nutty. This step is important so you don't have an uncooked raw flour taste.
- If it's possible to take your turkey out of it's pan so that you can use the pan to make the gravy then by all means. Use your whisk with the flour and your 1/2 Cup of drippings while scraping the fond (brown bits) on the bottom of the pan.
- Here's a SECRET add 1/4 C. of your mashed potato water and pour it in to your pan.This adds a lot of flavor.
- Salt is the key to the best gravy, but you have to add and taste constantly. Start with about 1/2 tsp. for 4 cups of liquid. Then sprinkle in a tiny bit at a time, stirring and tasting. You'll know when you have the right amount, because the gravy will suddenly come alive with a marvelous meaty flavor.
- Kitchen Bouquet should be in everyone's pantry. Add 1 1/2tsp. to 4 cups of gravy. It will make it marvelous.
Helpful Tip Ever thought of using cornstarch?
Flour is the traditional thickener for gravies, but cornstarch is a great alternative. When you use cornstarch (which is what I personally prefer) it creates a more translucent look to your sauce or gravy. Cornstarch has twice the thickening power. Cornstarch also blends more easily with liquids than flour. Both flour and cornflour are starches, but cornstarch is a pure starch and doesn't contain gluten.
Use 1 T. of cornstarch to thicken every 2 cups of liquid. Add the cornstarch to a 1/4 C. of cold water and then add your slurry to your simmered drippings. Take a chance on cornstarch, I think you'll be pleasantly surprised with the result. Your gravy will be glossy and appetizing.
Potatoes
Thanksgiving wouldn't be Thanksgiving without a wonderful and tasty potato dish. You can make traditional mashed potatoes or you could roast red skinned potatoes. You could make a gratin or tasty potato cake with herbed sour cream.
Cranberry Sauce- For the fluffiest mashed potatoes, boil your peeled potatoes in cold water with 1/2 tsp. of salt for 8 potatoes. Add 1 bay leaf and boil until tender. Drain potatoes and place back in hot pot and let the heat dry the potatoes. Rice them in a potato ricer. Add butter first and coat the potatoes. For a very low calorie/no fat solution to high fat cream and because it just tastes really good, add buttermilk instead of half and half, cream or milk. Season with salt & pepper and enjoy. Please don't ever use a food processor or a blender to mash or mix your mashed potatoes, they will become gluey and sticky and not taste good.
Helpful Tip You know when you are ready to eat your left over mashed potatoes and they seem dry, stiff and don't ever really taste close to how they did when you first served them? If you use buttermilk instead of milk or full fat cream, your potatoes will always stay fluffy and soft. Of course they'll need to be reheated.
I don't know about you, but I love jellied cranberry sauce. I love how it slips right out of the can, stands straight up on the plate and jiggles. It's jeweled tone and it's ribbed gelatinous structure is satisfying. There is a reason why it tastes so wonderful on your turkey, it's almost all high fructose corn syrup. Now I'm not going to give you a lesson on HFCS because personally sugar is sugar and if you're going to eat it then you are going to eat it and if you want things to taste as authentic, delicious and wholesome then you'll obviously find a way to eat it by finding another way that might be healthier. Here is the recipe I use:
Homemade Jellied Cranberry Sauce
1 Bag Fresh/Frozen Cranberries (14 oz to 1 lb)1/2 Cup Water
1 Lemon, Zest (optional)
1 Cup Sugar (or more to taste) GREAT NEWS: you can also use Splenda, it works just the same and is a great alternative to regular refined sugar.
Add cranberries, water, and lemon zest to a pot. Cook over medium heat for about 10 minutes, covered so a small amount of steam can escape. You’ll start to hear the berries popping as the skins split. Once they are soft, remove them and put them in to a food mill. If you don't have a food mill, put the cooked cranberries in to a food processor or blender and then strain the sauce. Return the sauce to the stove and add the sugar. Stir until the sugar is dissolved and let it simmer for 1-2 minutes. Pour your sauce in to an oiled cupcake tin or a silicone mold. It's fun to put it in a cupcake mold because then everyone gets their own little round of jelly. Place in the fridge and chill for a couple hours. you should use this jelly up within 2-3 days. Tip: to un-mold the jelly from a metal cake tin, lower the cake tin in to some hot water for a minute and then with your knife move around the edge of the jelly and then plop all the molds out at once on a baking tray. You can also place these jeweled rounds on a plate, cover with plastic directly touching the jelly and place back in your fridge until company arrives.
Don't be afraid to use your crock pot or microwave to make vegetable side dishes. There is nothing wrong with taking a shortcut and focusing on the main parts of the meal. To make it even easier, ask everyone who is coming to your gathering to bring a side dish. You'll have more space to cook your own food and you wont feel like you have to watch over 10 different dishes.
Pumpkin Pie
I can't say I'm an expert on pumpkin pie because I've never made one, but many around me have and I've done my research. Here's a few tips to remember.
- Prebake the pie crust before you add the filling. Brush the crust with beaten egg white.
- Don't over beat your pie filling, if you do the pie filling with rise, then fall and crack.
- If you over bake the pie, it will start to "weep" moisture and look slimy.
- Don't place your pie in the refrigerator until it has cooled completely.
- Make your pumpkin pie even more special by adding toffee to your whipped cream, top your pie with steusel topping before you bake it, better yet pour over a hot butter pecan sauce.
- Don't feel boxed in, make whatever dessert you want.
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