Turkey: THAWING & BRINING

Thawing & Brining

Thawing

You have 2 choices:

Refrigerator Thawing - Keep the turkey in it’s wrapper (I like to put it in a large roasting etc in case it leaks) and thaw breast side up - it will take 1 day of thawing for every 4 pounds of turkey

Cold Water Thawing - Keep the turkey in it’s wrapper and thaw breast side down, in a bucket, cooler, sink with a stopper with enough cold water to cover the turkey completely. Remember to change the water every 30 minutes - it will take 30 minutes for every 1 pound of turkey

brining

A brined turkey is a juicy, more flavorful turkey. Ideally you want to brine for 24 hours before cooking - but if you don't have that much time try for at least an hour a pound. Here, you have 2 choices:

Wet Brine

1/2 gallon apple juice

1 gallon water

2 tablespoons each dried sage & rosemary

5 cloves garlic, minced

1.5 cups Kosher salt

1.5 cups brown sugar

2 yellow onions, peeled & cut in quarters

• Combine all ingredients in a large pot, bring to a boil, lower heat and simmer 15-20 minutes partly covered

• Allow brine to cool completely

• Put unwrapped, rinsed turkey (without the bag of giblets etc) into a brining bag (like a huuuuge zip lock) or non-reactive pot and add the cooled brine to cover

• (Or, buy a brining kit and follow directions)

• Seal bag or cover pot and refrigerate up to 24 hours

• Remove from fridge about 2 hours before cooking, rinse, pat dry and roast as usual

Dry Brine (this is preference btw)

Let me just say I’ve done both wet & dry brining, and dry is so much easier with almost no mess and the results are virtually the same.

• Unwrap turkey, remove bag of giblets, neck etc and pat dry

• Season with Kosher salt - using approximately 1 tablespoon of salt for every 4 pounds of turkey - being sure to cover the entire outside and and refrigerate uncovered 24 hours

• Remove from fridge about 2 hours before cooking, do not wipe off salt and roast as normal

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Turkey Pan Gravy

Take the time to make a delicious pan gravy. You don’t want to be a gravy sinner, do you?

Makes about 3 cups

1 turkey backbone & 1 turkey neck (if using)

1 cup yellow onion, carrot & celery - roughly chopped

5 sprigs fresh thyme

1 sprig fresh sage

1 sprig fresh rosemary

1/4 cup dry white wine

1 quart chicken broth

Pan drippings from turkey

4 tablespoons unsalted butter

1/4 cup flour

1/2 teaspoons granulated garlic

1 tablespoon soy or soy paste

Salt and pepper to taste

• Rough chop the neck & backbone, if using and cook in heated pot with oil until lightly browned, about 5 minutes then remove and set aside - if not using the the back & neck, start with the next step

• Add some oil to the pot and put in the onions, carrots, and celery and cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes.

• Put back in the neck & back, the thyme, sage, rosemary, wine or vermouth and stock - bring to a boil, turn down to a simmer, cover and cook until reduced by about 1/3 - approximately 15–20 minutes

• Strain liquids into a bowl, and throw away the solids - set aside 

• Melt butter in a medium skillet, add sprinkle the flour over the top - whisk to incorporate – ur making a thick paste

• Add any pan drippings to the roux and start slowly adding in your amazing broth mixture a little at a time, over medium heat, whisking continually so no lumps form. When all liquid is incorporated and it’s as thick or thin as you like, stir in the garlic powder and soy - let gravy simmer for 5-10 stirring occasionally. If gravy becomes too thick simply add some additional chicken broth or water. If it’s too thin, simmer a little longer to reduce.

• Season to taste with salt and pepper just before serving

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MAPLE CARROTS

1 pound small-ish, multi color carrots (with green leafy tops if possible) scrubbed

1 tablespoon butter

2 tablespoon maple syrup

1/3 cup water

Pinch Kosher salt

Freshly ground black pepper

Parsley for garnish

• Cut carrots lengthwise

• Melt butter & oil in a large deep skillet, and cook carrots on high 3-4 minutes until sizzling

• Add water and maple syrup, stir well and cook until still crisp tender

• Serve, garnished with parsley

Herb Roasted Whole Turkey

One of the keys to a great, moist turkey is brining it first – and you can follow this link for a recipe. You’ll be glad you did. 

INGREDIENTS

• ½ cup butter, softened

• 2 tablespoons fresh rosemary, chopped fine

• 3 tablespoons fresh thyme, chopped fine

• 1 tablespoon garlic powder

• 3 tablespoons Kosher salt

• 16–18 pound turkey, preferably (think 1.5 pounds of turkey per person)

• 2 large onions, peeled and quartered

• 1 lemon, quartered

• 2 sprigs each rosemary & thyme

• 1 tablespoon fresh ground black pepper

• 2 cups chicken broth

DIRECTIONS

1. Preheat oven to 325 degrees

2. Combine butter, rosemary, thyme, garlic powder and 1/2 the salt – mix well to combine

3. Remove little bag of ‘parts’ from inside the turkey (save for another use) rinse turkey and dry really well with paper towels

4. Rub the outside of the turkey with the herb butter. But you also want to get some butter under the skin, so work your fingers carefully between the skin and breast to loosen and spread some of the butter. Continue until turkey is well buttered all over

5. Season cavity and outside of turkey well with remaining salt & fresh ground pepper

6. Put onions, lemons and sprigs of rosemary & thyme into the cavity of the turkey

7. Tie turkey together with cooking twine

8. Place turkey on a rack in a roasting pan (or on a bed of rough chopped onions, carrots and celery) and add broth to the bottom of the pan - roast approximately 13 minutes a pound

9. If the breast starts to brown too much, cover with foil

10. When a thermometer reads 155-157 in the breast remove from the oven, carefully reserve drippings from the pan and cavity, then place the turkey on a carving board and tent loosely with foil (the temperature will continue to rise) and let rest about 30 minutes before carving

11. While turkey rests, separate fat from drippings and make gravy

12. Remove twine, onions, lemons & sprigs from cavity – discard and carve

13. Have a happy & delicious Thanksgiving!

TURKEY ENCHILADAS WITH POBLANOS & PUMPKIN

Serves 4

Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

INGREDIENTS

• 2 tablespoons olive oil
• 3 Poblano peppers
• 1/2 onion, diced
• 1 garlic clove, sliced
• 1 cooked turkey thigh, diced
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1/4 cup chicken broth
• 6 white corn tortillas
• 1 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat hot grill, keep it on for later too
2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
4. Add turkey to skillet, cook for 3 more minutes
5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
6. Soak tortillas for 30 seconds in broth
7. Divide mixture into 6 tortillas evenly and roll
8. Sprinkle over cheese and then evenly pour over the remaining sauce
9. Grill for 10 minutes, serve

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PUMPKIN MULE

Serves 1

This is so awesome... it's ridiculous. And a great way to use up those Thanksgiving pumpkin puree leftovers.

INGREDIENTS

• 1/2 cup ice
• 2oz Vodka
• 1 tablespoon canned pumpkin puree
• 1/2 bottle Bundaberg Ginger Beer (it's Australian and THE best)
• 1/4 lime

DIRECTIONS

1. Shake pumpkin puree, vodka, ice and pour into glass
2. Top up with ginger beer
3. Stir in a big squeeze of lime

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PUMPKIN CORNBREAD

Serves 6

Don't neglect any canned pumpkin puree leftovers. Make this stupidly awesome and easy sweet treat.

INGREDIENTS

• 1 pack Jiffy Corn Muffin Mix
• 1/3 cup milk
• 1 egg
• 1/3 cup canned pumpkin puree
• 1/4 cup butter

DIRECTIONS

1. blend ingredients as per box instructions, add the pumpkin puree and mix thoroughly

2. pour mixture into greased 8x8 oven proof dish and cook as per instructions
3. slice it up and spread on the butter, enjoy

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Stuffing, Mash & Bacon Cake

Serves 4 as appetizer

Kick up your leftover game with this easy recipe. Mashed potatoes, stuffing & bacon – what wrong could there possibly be?

INGREDIENTS

• 1/3 pound bacon, diced
• 1/2 yellow onion, diced
• 1/2 cup chilled mashed potato
• 1/2 cup chilled stuffing
• 1/2 cup cooked turkey, shredded or diced
• Salt & pepper to taste
• 1 tablespoon each butter & oil
• 4 eggs, however you like them
• Salad for serving

DIRECTIONS

1. Cook bacon in a large skillet until about halfway done, remove all but about 2 tablespoons of grease and add onion - cook until softened about 4 minutes
2. As it cooks, in large bowl put mashed potato, stuffing, turkey, cooked onion and bacon – mix well to combine - add salt & pepper to taste
3. Lightly oil your hands and form mixture into 4 patties
4. Melt butter with oil in the skillet you cooked the onion in, and add the patties
5. Cook about 4 minutes each side and serve with a little salad (optional) and an egg (not optional)

Cheese Pull Apart Bread

Serves 6

This is a viewer recipe sent in from Neil & Alana, and is simple and ridiculously good. But in the interest of full disclosure, I must admit I modified it slightly by adding the bacon.  So sue me…

INGREDIENTS

• 1 round bread loaf, sourdough is ideal for this

• 1/2 cup shredded Parmesan cheese

• 1 cup shredded Monterey Jack cheese

• 3 garlic cloves, minced

• 6 green onions, white & light green parts only, diced

• 8 pieces of bacon, cooked & crumbled

• 1/2 cup butter, melted

• 2 teaspoons Dijon mustard

• 2 tablespoons sriracha

• 1 teaspoon each oregano and garlic powder

• Kosher salt & fresh ground pepper

DIRECTIONS

1. Preheat your oven to 350

2. Score the loaf crosswise and lengthwise into 1 inch squares, cutting almost through to the bottom, but leaving it intact

3. In a small bowl put both cheeses, garlic, green onions and bacon – mix well and stuff mixture in between all of the cuts (some of it coming out of the top is just fine)

4. Melt butter in the microwave or a small pot – and add Dijon, sriracha, seasonings and salt & pepper – mix really well and drizzle evenly over the bread, especially over the cuts

5. Wrap loaf in a couple layers of aluminum foil and bake for 20 minutes

6. Remove from the oven and remove foil to expose the top of the bread

7. Turn oven to broil and put back in the oven and cook until lightly brown, and the cheese is bubbly

8. Remove, maybe wait a minute to let it cool and then go nuts eating it

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Spicy Garlic Brussels Sprouts

Come on now, brussel sprouts have been made fun of for too long. Maybe you just need a better way of cooking them? Hey, here's an idea, try this!

Ingredients

• 1/2 pound Brussels sprouts

• 2 cloves garlic, crushed

• 1 tablespoon balsamic vinegar

• 1 tablespoon brown sugar

• 1/2 teaspoon red pepper flakes

• 1 tablespoon olive oil

Directions

1. Trim sprouts to remove ugly outer leaves - if the sprouts are large, cut in quarters - if small cut in half

2. Steam over boiling water until tender - about 10 minutes, then drain

3. Heat olive oil and garlic in small pan until fragrant, but do not burn

4. Add sprouts & pepper flakes and stir until they begin to brown, maybe 2 minutes

5. Add balsamic, brown sugar - stir for a minute, remove and serve

Mashed Potatoes - Three Ways

Let me get this out of the way - it's OK to use frozen or packaged or dried mashed potatoes. It is. They are really quite good. Plus, by the time you add a bunch of extra ingredients - even your grandmother couldn't tell they weren't from scratch. This is just a guide - you can add almost anything to mashed potatoes - goat cheese, sour cream, bits of roast beef, rice pudding, quickly sauted vegetables, crunchy rice noodles - by the way I was just kidding about the rice pudding.

Directions

CHIPOTLE MASH:

• 2 cups cooked mashed potatoes
• 1 tablespoon adobe sauce
• Chipotle chiles, from a can
• Monterey jack cheese
• Mix the potatoes and sauce - you're done.
• Garnish with a little cheese while still hot so it starts to melt

HORSERADHISH MASH:

• 2 cups cooked mashed potatoes
• 1 tablespoon prepared horseradish
• 1 tablespoon finely chopped parsley
• Mix all ingredients
• Season with salt & pepper

CARMELIZED RED ONION MASH:

• 1 red onion (of course) sliced really thin
• 1 tablespoon brown sugar
• olive oil
• 2 cups cooked mashed potatoes
• Saute red onion in a little oil until very soft and beginning to brown
• Add brown sugar and mix well
• Serve masked potatoes with a big whack of sauted onions on top and drizzle lightly with olive oil

Roasted Sweet Potatoes & Yams with OJ

Serves 6

Isn't it time for a 'not creamy' porridge-like potato dish at Thanksgiving or Christmas? I think it is - and roasted is the way to go...in my opinion.

Ingredients

• 2 Yams, peeled and cut into a large dice
• 2 Sweet Potatoes, peeled and cut into a large dice
• Juice of 1 large orange
• 2 tablespoons brown sugar
• 1 tablespoon syrup (maple or pancake will do just fine)
• 2 tablespoons whiskey or bourbon - your choice but I like Jack
• Olive oil
• Kosher salt
• Fresh ground pepper

Directions

1. Place potatoes on large baking sheet and drizzle with olive oil and season with salt & pepper
2. Bake at 450 about 30 minutes, stirring about halfway
3. Mix orange juice, sugar, syrup and bourbon in a small bowl
4. Drizzle over potatoes, return to oven and cook for another 5 minutes
5. Remove to serving dish, grate fresh orange over the top and serve

Stuffing Omelet

Makes 1

You're laughing right? Well I'm serious about how good this is - so don't laugh until you've tried it. This has been a tradition in our house for about 25 years and is ideal for the morning after a Thanksgiving or Christmas dinner . The only thing is it requires that you still have some stuffing leftover, so make sure you do.

Ingredients

• 2 eggs
• 1/2 tablespoons butter
• 1 slice American cheese (you can use any kind you like, but this kinda makes it)
• 1/3 cup (approx) leftover stuffing, room temp

Directions

1. Beat the eggs well in a bowl
2. Melt butter in a non-stick pan over medium heat, and add eggs.
3. If making a true omelet, allow the bottom of the eggs to set - add stuffing to one half, cover with cheese and flip one side over making a half moon & cook to desired doneness (and fyi desired doneness for me is not too dry)
4. Or, cook as scrambled eggs - adding the stuffing when you would normally add other ingredients and then cook until desired doneness - which is still not too dry
5. Put on a plate and enjoy
6. Wait for next year

Late Night Grilled Turkey Sands

Ok - so you're not really 'making' anything with this recipe - you're just 'putting it together' - is that so bad? I don't think so because it's is so darn good. The important part here is the grilling of the turkey - the heat makes it a completely different animal.

Ingredients

• Deli turkey, thinly sliced
• Muenster, provolone or whatever cheese you like, thinly sliced
• Bagel, toasted
• Mayo, mixed with honey mustard or horseradish or whatever you like
• Tomato slices

Directions

1. Heat a non-stick pan over medium heat
2. Take a big handful of turkey and put it in the pan
3. While this is grilling, toast bagel
4. Mix mayo with mustard or horseradish
5. When turkey is lightly browned place cheese on top and allow to melt - you might need to cover the pan for this
6. You want it gooey - so don't skimp on the cheese or the mayo mustard/horseradish stuffli>
7. Remove turkey, place on mayo'd bagel, top with tomato and away you go

Turkey Pie

Serves 6

My favorite - sage scented turkey with mushrooms, onions and bacon all under a golden crust, and all steamy and warm when you bust it open. Yahoooo.

Ingredients

• 1 ready to bake refrigerated pie crust
• 2 cups diced cooked turkey
• 8 ounces mushrooms, sliced
• 8 slices cooked bacon, diced
• 1 small onion, diced
• 1 tablespoon sage
• 3 tablespoons flour
• 4 tablespoons butter
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce

Directions

1. Preheat oven to 450
2. Saute onions, mushrooms, sage and bacon in 1 tablespoon of the butter until softened
3. Add turkey to mixture and put into pie plate
4. In same pan, melt remaining butter while stirring in flour - it will make a gritty paste
5. Stir in broth slowly to make a thick sauce and add Worcestershire
6. Pour over turkey mixture
7. Top with crust and brush top with milk
8. Bake until top is golden brown - about 20 minutes - and serve

Cranberry Marg

Makes one

I really like my regular margarita, so this is pretty much like that - but with cranberry juice added. Hey, why mess with a good thing?

Ingredients

• 2 parts tequila
• 1 part Sweet & Sour
• 1 part cranberry juice
• 1 splash Grand Marnier
• 1 lime wedge
• Handful of fresh cranberries, optional

Directions

1. Fill a glass with ice and add tequila, sweet & sour, cranberry juice and Grand Marnier
2. Add slice of lime and some cranberries
3. Stir well and drink

Turkey Tacos

Makes 6

I mean really - there are only so many turkey sandwiches or pot pies you can eat with leftover turkey before you want to poke your eyes out. Try these, ok?

Ingredients

• 1/2 medium yellow onion, diced
• 1/2 tablespoon olive oil
• 2 cups leftover turkey
• 1/2 teaspoon cumin
• 2 carrots, shredded
• 1 cup leftover mashed potatoes, warmed
• 6 corn tortillas, warmedsour cream

Directions

1. Cook onion in oil over medium heat until softened
2. Add turkey and cumin and stir well until heated through
3. Add carrots, stir and remove from heat
4. To a heated tortilla add some sour cream, mashed potato and then top with turkey mixture
5. Eat away...

Grilled Turkey & Stuffing Sandwich

Makes 1

Think 'grilled cheese with turkey' but with the addition of stuffing. The amazing, wonderful addition of stuffing.

Ingredients

• 3 or 4 slices turkey
• 2 slices good bread, whole wheat, sourdough or even a mini baguette would be good
• 2 slices Muenster cheese
• about 1/3 cup stuffing, heated
• Mayonnaise
• Fresh ground pepper
• Softened butter

Directions

1. Preheat grill pan or non-stick pan
2. Heat turkey (in a non-stick pan or quickly in a microwave) and put on top of one slice of bread then add the cheese and the warmed stuffing
3. Add a few grinds of pepper
4. Add mayo to 2nd slice of bread and put on top
5. Spread one slice of bread lightly with butter and put butter-side down in the pan
6. Cook until golden brown, add butter to top and flip over
7. Cook until 2nd side is beautiful - eat

Stuffing Quesadilla

Makes one 8 inch quesadilla

Until you try it, you can't make fun of me. Well, you can - but just not about this.

Ingredients

• 2 flour tortillas, about the 8 inch size
• About 3/4 cup leftover stuffing, warmed
• 1/3 cup Monterey Jack cheese
• Sour cream and cranberries for garnish

Directions

1. Place one tortilla in a non-stick pan over medium heat and spread with about half the cheese, let it start to melt a bit
2. Then add the stuffing, the remaining cheese and then top with the 2nd tortilla
3. Squish down with a spatula
4. Once the bottom starts to get a little bit golden, flip and lightly brown the other side
5. Cut into wedges and serve with sour cream and some cranberry

Baked Stuffing Balls

Makes about a dozen

They're like 'one biters' of crunchy, stuffing perfection. Don't leave out the sour cream & hot sauce...that makes it.

Ingredients

• 1 cup leftover stuffing
• 1 egg, beaten
• 1/2 cup Panko bread crumbs
• 1/3 cup sour cream
• Hot sauce

Directions

1. Preheat oven to 400
2. Roll stuffing into twelve one and a half inch round balls
3. Dip into beaten egg, then roll in bread crumbs - make sure the crumbs stick well
4. Put on lightly greased baking sheet and bake about 35 minutes or until golden brown
5. To serve give them a dip in sour cream and then in the hot sauce

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