Friday, November 16, 2007

Bring on the Bird

I thought Thanksgiving couldn't be any more delicious. Then, last year, my dad taught me how to brine my turkey. I can't begin to describe the difference it made! Delish...
Here are his step-by-step instructions:
  1. Use a fresh turkey (not frozen).
  2. Line a clean bucket or trash can with three large plastic bags. (I used kitchen garbage bags).
  3. Fill with 2 1/2 gallons water, 2 cups salt, 1 cup sugar, 1 head of garlic (separated), 1 sprig thyme and 1 bunch of parsley.
  4. Let turkey swim in the sea. Secure tightly.
  5. Chill overnight. (If you live in a cold climate, like me, the garage is fine.)
  6. Thanksgiving morning: rinse bird completely, stuff with one sliced yellow onion, 2 celery stalks, 2 sliced apples and a stick of butter.
  7. Cover with tent of aluminum foil and cook at 325 degrees, until internal temperature is 165-170 degrees.
  8. Remove foil after 1.5 hours, to allow for browning.
  9. Allow to rest 30 minutes before carving.
And...since I am feeling generous, here is the recipe for my mother-in-law's most divine creation (besides her oldest son, of course...) the traditional sausage stuffing. It is remarkable.

Sausage Stuffing
Cook 1 lb. pork sausage, saving drippings. Set meat aside.
In pan with sausage drippings, simmer: 2 cups chopped celery, 2 small onions, chopped, 2 large carrots (grated), 2 cans chicken broth and 1 stick butter. Cook til all vegetables are soft. Cool.
Add one box stuffing cubes, 1 package hamburger buns (torn) and 1 can cream of chicken soup. Stir in sausage and rubbed sage. Keep warm in a CrockPot or a low temperature oven.Serve hot with turkey.

This stuff is so delicious. Seriously, if I were on death row this would be my last meal. I'm already salivating in anticipation...Enjoy!


Mique said...

Hi Gabi,
Sorry I haven't been a great commenter lately...I've been reading daily and just going a million miles a minute....I hope things work out with the Lyme's thing- scary! But I'm sure it will be fine.
And I might just steal your post- why it's great to be a the oldest...I'm the oldest too!
Anyway- just a hello and I'm thinking about you.
And I'm for sure using your recipes!! YEAH! Thanks for sharing. :)

anna jo said...

yeah, I made my first turky last year for our christmas eve feast. I brined it, calling up opa for advice. he is the expert on the matter, afterall.

Bridget said...

I am so, so excited for Thanksgiving too. We have done the brine also and I LOVE it. The only way to make it better... Smoke it. Nathan got a smoker a few years ago and there are few things better than a smoked turkey in my opinion. Oh, my mouth is watering just thinking about it.

Rochelleht said...

I have a great corn bread stuffing I make, but this sounds sooooo good. Hmmm... is it weird to have 2 stuffings? They can duke it out.

Jessica said...

I think brining makes the hugest difference. You are making very excited!

Stie: My Favorite Things said...

That sausage stuffing is now a staple in our family's thanksgiving tradition. I LOVE it. I am drooling here on the keyboard just thinking about it.

Can't wait to see your turkeys!

John Holly Levi & Faith said...

Hi Gab. I see your comments in about every blog I visit so I thought I'd say hello. If I were a cook, I'd cook your turkey recipe. It seems easy enough, but I'm bound to screw it up. It looks yummy though. I've never cooked a turkey in my entire life.

Kenny, Linsey and Caleb said...

We have never gone with brining, but, we have deep-fried the turkey on several occasions and man oh man is it delicious! And, it takes about 45 minutes for a 15 lb. turkey - plus your oven is free for rolls, pies, stuffing, green bean casserole, sweet potatoes etc.

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