Yes, mum as in Thanksgiving, fall flowers. But also for mummum, a descriptive word for a very good and delicious treat which could only mean one thing- Thanksgiving feast.
As I mentioned earlier, we are hosting a quite large Thanksgiving. Mark and I are in charge of the birds, dessert, and cranberries- so I, of course, will be sharing you my treats for our very special day. I hope you eat your gizzards out.
(photo via kizzane.com)
First and foremost- let's just get it out there- TURKEY. Everyone comes for the turkey (unless you are myself who just likes to stare and gobble (heehee) the dessert). I have only hosted Thanksgiving one other time (while I was in culinary school in nyc- in which case- I am sorry if you missed out because it was scrumpcious and a little over the top) in which I ended up using a Williams Sonoma brine (highly suggest) and a Martha Stewart recipe. When in doubt, go with Martha- she never will fail you.
best brine- get yours now because it goes real fast- $18.00
(photo via ws.com)
Now, as for my turkey I chose a kosher turkey- I think they tend to be a little more tender and juicier.
Yield Serves 8 to 10
Ingredients
For Dry-Brining
- 1 whole fresh or thawed frozen turkey (about 18 pounds), such as Broad Breasted White, neck and giblets reserved
- Coarse salt and freshly ground pepper
- 2 teaspoons coarsely chopped fresh thyme
For Roasting
- 1/4 cup finely chopped fresh sage, plus 6 sprigs
- 1 tablespoon finely chopped fresh thyme, plus 12 sprigs
- 4 tablespoons unsalted butter, softened
- 3 dried bay leaves
- 2 tart apples, such as Northern Spy or Granny Smith, sliced 1/2-inch thick (cores reserved)
- 1 onion, quartered
- 2 celery stalks, sliced crosswise into 1-inch pieces
- 2 cups water, plus more if needed
Directions
- Dry-brine the turkey: One day before roasting, rinse turkey inside and out; pat dry with paper towels. Mix together 1/2 cup salt and the chopped thyme; season generously with pepper. Rub salt mixture on the following turkey parts in these amounts: cavity (2 tablespoons), legs (2 teaspoons each), wings (1 teaspoon each), breast halves (2 tablespoons each). Gently separate skin from breast. Rub remaining salt mixture under the skin on each side. Transfer to a deep pan, and cover, or to a large plastic bag set on a rimmed baking sheet (to catch juices). Refrigerate for 24 hours.
- Drain accumulated juices from cavity, and pat inside of turkey dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast-side up. Bring to room temperature, 1 1/2 to 2 hours. Pat inside and outside of turkey dry with paper towels.
- Roast the turkey: Preheat oven to 450 degrees, with rack in lowest position. Tuck wings under turkey. Stir chopped sage and thyme into butter, and rub over outside of turkey. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan.
- Roast turkey for 30 minutes. Baste with pan juices. Reduce oven temperature to 350 degrees; roast, basting every 30 minutes, for 1 1/2 hours more. Rotate pan, and add more water if pan is dry. Tent turkey with foil, and roast until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 1 hour more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy.
recipe via marthastewart.com
I substituted the ws brine for what martha called in this recipe but I'm sure if you wanted to make your own- it will be delicious.
BUT wait... yes, there is a but this year. I was strolling along doing my weekly grocery shopping at our local trader joe's and I saw some fresh turkeys. Hmmm, I thought- I wonder how those are. I finished my shopping and went back to them- it just so happened a lady walked out from the back- I stopped and asked.
She said, "hands down, these are the best turkeys I have ever had- I buy one for everyone in my family because I won't eat anything else." Hmm, that is a tall drink of water.
Then I asked about the WS brine and she said, "funny that you mention that because I use to work there and I think these are still better."
So- there you have it folks. I'm going to give it a whirl.
NEXT- cranberries!!!
My sister gave me this recipe and every year everyone (even the guys) go up for seconds!
2 bags of fresh cranberries (freeze them when you get home)
2 apples
1 can crushed pineapple, drained
1 can of mandarin oranges, drained
1 cup of sugar
1 large packet of cranberry jello
Make jello with only 1 cup water and set in fridge until set
crush cranberries, apples, pineapple, and oranges in large bowl
once crushed add sugar
Then add jello, stir and place in fridge overnight
Perfect cranberry dish for all to share and love!!
Now what we're really waiting for:
desserts!!!
Here is a rundown of the desserts I will be making next week:
depending on how large your crowd will be, pick one, pick two or pick em' all, but most importantly- Enjoy the time eating together with your family and friends!
Here are some pics and over the next week I'll be inserting a recipe into each blog so stay tuned!!
I think I am the luckiest girl in the world to receive this: my great aunt annie's pie chest that has been in our family for years. I'm going to make the most kickass dessert table- ever.
And I shall leave you with this:
amen.
