Ginger is still fighting some virus with her throat (actually went to the ENT and she is getting her tonsils out over Christmas vacation...) and then we will be leaving for Minnesota for Thanksgiving so this will probably be the only blog I get written before we get back.
A week from today, we will all be cranking up our ovens...fixing turkey, stuffing, potatoes, etc.
I have a confession to make. We don't LOVE turkey. I have a recipe for dry brining a turkey which number one is easy and number two is very good! That is probably the only way we like turkey...the recipe is at the bottom.
We like to have a Thanksgiving day dinner that actually is probably a little more what the pilgrims had.... this year we are having: turkey and stuffing, lobster, oysters, crab legs, sausage stuffed butternut squash (see October 8th posting for recipe), and other goodies....I am looking forward to this feast! Driving up to Minnesota with a husband, two kids, a dog, a ton of luggage and a partridge in a pear tree - now that is another story...
and so I can tell PMan that I wrote about him in the blog.... he turned 12 on Tuesday. Saturday, we are having 96 boys over to have pizza, play flashlight tag, hang out by the fire pit and spend the night.....okay 96 might be a slight exaggeration... (8 total but I am sure it is going to feel like 96). This will probably be his last "birthday party" so I relented and am letting him have more people than usual.... now I am trying to come up with fun (cheap) party favors....
off to Target I go....
I will leave you with the recipe for the Dry Brine Turkey!
1 (12-14lb) turkey - either fresh or completely thawed
1/4 cup kosher salt mixed with lemon pepper and herbs such as sage, rosemary and thyme
2 medium onions unpeeled and cut into eighths
2 medium carrots unpeeled and cut into 1 inch chunks
2 medium celery ribs cut into 1 inch chunks
1 1/2 cups water (or more if needed)
The night before: remove the giblets from the turkey, cut off the tail if attached, and reserve for making turkey broth if wanted. Rinse turkey thoroughly. Tie the legs together with kitchen twine. Sprinkle the salt all over it, starting on the back side, and then the cavity and finally the breast. Put the turkey on a wire rack set over a rimmed pan or platter and refrigerate, uncovered, overnight.
One hour before roasting: remove the turkey from the refrigerator and let stand at room temperature. (will not be "pretty") If any juices or salt have fallen into the pan - rinse the bottom of the pan if using that pan for roasting. 15-20 minutes before roasting, position a rack in the lowest part of the oven and heat the oven to 400 degrees. Put half the onions, carrots and celery in the turkey cavity. Tuck the wings behind the neck and under the turkey and place bird in a large flameproof heavy-duty roasting pan (if not already). Scatter the remaining onions, carrots and celry around the turkey.
Roast for 30 minutes. Pour 1 cup of water into the roasting pan and roast for another 30 minutes. Add the remaining 1/2 cup water to the roasting pan and continue to roast until the little thing pops or an instant-read thermometer inserted into the thickest part of the thigh away from the bone, registeres 170 degrees and the juices run clear when you remove the thermometer, about another hour for a 12 pounder. Vegetables should be kept dry enough to brown but moist enough to keep from burning - may need to add more water.
Because of all of the salt - may not want to use the vegetables.... will just need to test for taste. Also do not put stuffing in the turkey because of the salt!
If anyone tries this - please please comment and let me know what you think of it! I thought it was absolutely the moistest turkey I have ever had!
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