Meleagris gallopavo....

No...it isn't a spell from Harry Potter... it means, TURKEY! Gobble, gobble my friends! We're quickly approaching mid-November, and by now, many of you are searching through old cookbooks, magazine articles, hand-written heirloom recipes and whatnot to find your Thanksgiving recipes...well, I've decided to post a few things here to make life easier.  Initially, I'm going to post just the Turkey, and one side....I will post more later...First off, I like to take the "maybe they just don't know?" approach to some things...cooking is one of them...so, in case you don't know...Turkey, should look like:      

THIS



NOT THIS


Let's start off with the star of the show...the Turkey.  Guys....this animal died for you to be able to give "thanks"... treat it with some respect?  Ya, there are countless new and creative cooking methods, from deep frying (see burnt picture), to sticking the whole thing on a beer can (can we at least spare the turkeys in Heaven a little and not shove a beer can up their butts?), to...dare I say... "Tofurkey"? I'm a traditionalist when it comes to this, so I'm going to roast my beautiful Turkey in the oven, like it should be. I'm not saying people haven't had success in other methods...this is just how I prefer mine.  I like to brine my turkey the day before the big meal.  Here is one of the recipes that I have used in the past, with success...



Brining liquid - Ingredients
Makes enough brine for one 18- to 20-pound turkey
7 quarts (28 cups) water
1 1/2 cups coarse salt
1/2 cup white granulated sugar
5 bay leaves
2 tablespoons whole coriander seeds
2 tablespoons whole black peppercorns
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock
1 bottle dry Riesling
2 medium onions, thinly sliced
1 medium orange, thinly cut into rounds
1 lemon, thinly cut into rounds
1 fennel bulb, thinly sliced (fronds aka leaves as well)
10 garlic cloves, crushed
1 bunch fresh thyme



- In a large stock pot, bring all the brining ingredients to a boil - let brine cool down thoroughly to room temperature (do not skip the cooling step - you don't want to par-cook your turkey!!!).  Once your brine is cool, submerge your turkey, carefully into the brine.  I find that using a large cooler is best for this, because I can carry it using the handles, close the top to avoid any pests getting in, and I don't have to run around the house trying to find a larger than usual stock pot! But, use what works best for you, just be sure to cover it and keep it somewhere safe overnight. On Thanksgiving morning, remove the turkey from the brine, give it a quick rinse, inside, and out, and pat it dry. Rub the outside with herbed butter (use whatever herbs you like)...I like to stuff extra slices of lemon, garlic cloves, celery, and carrots inside the cavity, loosely - I don't like over-stuffing it, or actually stuffing it with "stuffing mix", because it doesn't cook as evenly - I just scatter the lemon, garlic, etc. loosely...


- Set the rack at the lowest position in your oven, and preheat to 400°F.. Roast for one hour, then lower the temp to 350. A properly cooked bird is done when a thermometer inserted into the thickest part, usually the leg, reads 165.  Another indicator is when the juices run clear, when pricked. To further help with the cooking guidelines, here's a link to the USDA's site and information about cooking turkey: http://www.fsis.usda.gov/Factsheets/Lets_Talk_Turkey/index.asp   



                                                 

Green Bean Casserole  

Yields 6 Servings

-note- typically, I make my own cream of mushroom, but for the same of making things easier for the everyday cook, I've listed a canned cream of mushroom soup on here - if you're still interested in making it from scratch, just ask!

 

Ingredients

1/3 stick butter

1/2 cup diced yellow onions

1/2 cup sliced fresh mushrooms

2 cups sliced green beans

3 cups chicken broth or stock

1 (10 3/4-ounce) can cream of mushroom soup

1 (2.8-ounce) can French-fried onion rings

Pinch salt and black pepper

Pinch nutmeg

6-8 slices bacon, crisped, diced

1 cup grated White Cheddar or Gruyere cheese

Directions

-Preheat the oven to 350 degrees F.

-Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well.
-Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bacon and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.