This is how I am making my turkey this year:
11 lb. turkey (frozen, but I have it thawing in the fridge til Wednesday)
1 jar (11 oz.) Turkey Brine by The Spice Hunter
1 gallon apple cider
1/2 lemon, cut into wedges
1/2 sweet white onion
1 sprig variegated sage
1 sprig thyme
1 sprig rosemary
1 turkey size roasting bag
1 T. flour
Compound herb butter:
1 sprig thyme, chopped - from my farm
1 sprig thyme - " " " " "
1 sprig rosemary - " " " " "
1 stick softened butter
Thoroughly rinse turkey inside and out, and pat very dry. Bring apple cider to a boil. Place turkey in a large, sturdy plastic bag. Mix turkey brine in cider, and pour over turkey. Put back in fridge overnight. Thoroughly rinse off brine Thanksgiving morning, and then set it in a large bowl of water for 15 more mins. (this gets all the salt off). Mix together herbs and butter. Using your hand, rub all over turkey, and in the cavity. Carefully, loosen skin, rub underneath breast area as far as you can reach. In the cavity, place lemon and onion wedges, the sprigs of thyme, sage, and rosemary. Insert thermometer in the thickest of the thigh. Open up roasting bag. Sprinkle in flour (so bag won't burst). Close bag with tie they provide, and roast at 325 til thermometer reaches 165. Remove from oven and let rest under a foil tent for at least 15-20 mins.
MM's Stuffing:
1 box Stove Top Turkey Stuffing
1/2 sweet white onion, finely diced
2 celery ribs, finely diced
1 cup pine nuts, toasted
1&1/2 cups low sodium chicken broth
1/4 cup butter (4 T.), softened
Toast pine nuts in a dry skillet over med. low heat. WATCH. Make stuffing according to package directions - using chicken broth instead of water. Stir in onion, celery, and pine nuts. Put into a casserole dish, and cover with foil. Heat on low in oven to keep warm. Bon Appetit!!
"When your mind is occupied with thanking God, you have no time for worrying or complaining."
Have FUN today!!
Love,
MM
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