|Turkey in the brine|
|Appetizers: Rosemary Crackers, celery, carrots, and cranberry goat cheese|
|Onion dip and salami|
|Cheese and cracked pepper crackers|
|Pears, apple and raspberries went into the dessert crisp|
|Vegetables before they went into the oven|
|Roasted Turkey right out of the oven|
|Dessert with the crisp topping on it|
|Roasted Cauliflower and Broccoli|
|Turkey, light and dark meat|
|Apple Pear and Raspberry Crisp out of the oven, hot and bubbly|
My mom had this recipe and so we sent my dad out for Kahlua and I made these for us. Quite strong, but taste just like gingerbread. Maybe add a sprinkle of cinnamon on top as a garnish. Makes one drink.
3/4 oz. vodka
1.5 oz. Kahlua
1.5 oz. Irish Cream Liquor
1.5 oz. Goldschlager, or cinnamon liquor
Fill martini shaker with ice. Add all the liquors. Shake well. Pour into martini glass. Enjoy!
The turkey turned out delicious, but because we had a deeper pan it cooked in, it didn't get very brown on the sides. And we ended up having to carve off the white meat and put it back in for about 30 min. to cook the dark meat. Another technique we've used for keeping the turkey moist is cooking it upside down. We did it by accident one year, and it ends up keeping the light meat extremely moist, probably because the juices flow to the breast meat.
Here's the recipe adapted from Alton Brown
2 to 3 days before roasting:
1. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
3. Early on the day or the night before you'd like to eat:
4. Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
5. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
6. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
7. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
8. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 ½ hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Creamy Mashed Potatoes
I had planned to make these roasted garlic mashed potatoes, but it the craziness of getting everything done at the same time, I forgot to roast the garlic. These turned out delicious without the garlic, but would have been even better with it. It's up to you what you want to do.
Here's the recipe adapted from Pioneer Woman
1. Preheat the oven to 350 degrees F.
2. Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
3. Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
4. Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste. Using a hand mixer, beat potatoes until light and fluffy.
5. Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
Roasted Cauliflower and Broccoli
I had originally planned on spice roasting these, but opted instead for a drizzle of garlic olive oil and some cayenne pepper before roasting. I was never a fan of cooked broccoli and cauliflower when I was younger because they always turned out mushy, but these were still crisp and delicious! I adjusted the temperature on this recipe though, because when I cooked them at the original temperature, they just didn't brown before they were cooked. Enjoy!
Here's the recipe adapted from Anne Burrell
Grated Parmesan Cheese, for sprinkling
1. Preheat the oven to 425 degrees F.
2. On a sheet pan, combine the cauliflower and broccoli; toss them generously with olive oil and salt. Sprinkle them with the cayenne pepper.
3. Roast 15-20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking.
4. If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
5. Remove the veggies from the oven, sprinkle with cheese and transfer to a serving dish. Serve immediately.
Apple Pear Raspberry Crisp
I found some delicious looking raspberries at the store while getting all the ingredients for Thanksgiving dinner, so I decided to add raspberries to this crisp. It was originally just apples and pears. Tips for making this: make sure your pears are ripe, and choose an apple that isn't too sour or it makes the dessert too sour.
Here's the recipe adapted from Ina Garten
2 Packages of Raspberries
1. Preheat the oven to 350 degrees F.
2. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
3. Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
4. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.