Thanksgiving (STILL) in a Pandemic
Brined oven roasted turkey.
Thanksgiving may be different this year, but that doesn’t mean that you have to cut corners on your gourmet meal. I know it’s an adjustment to stick to the CDC guidelines but I promise listening to the experts will keep you and your loved ones safe. Wether you’re cooking the whole spread for the first time, looking to switch it up a little bit, or need some reassurance you’re doing something the right way— I’ve got you covered. Now, go take that turkey out the freezer and get to thawing it out! Seriously!
Turkey Prep
I hate how much of a bad reputation turkeys get. So as for me and my blog— no turkey slander allowed! I love a good, juicy turkey— especially the white meat. The key to making this star is to season well, cook perfectly and BRINE or MARINADE. Fresh herbs are also essential. A few things to consider are how you want to cook it, how much time you have, the size of your bird, and how much work you want to do. I’ll walk you through my favorite way to prep your Thanksgiving turkey.
Step One: The Thaw Out
You can either choose to thaw your turkey out in the fridge, or thaw it out in water. To thaw out in a fridge you’ll need about 24hrs per 5lbs. A good size turkey should be about 10-14 lbs. depending on how many people you’ll be feeding. With that said, you’re already kind of late for this method. But keep it in mind for Christmas!
To thaw out in water, submerge wrapped turkey in cold water and change every 30 minutes. You’ll need to brine, marinate , and/or season it immediately after and put in fridge.
Step Two : Brine, Baby Brine
This part is arguably one of the most important processes of the turkey prep. Brining is the act of mixing salt (and other herbs) with water to lock in moisture. A few things to remember: Do not use turkeys labeled “kosher,” “enhanced,” or “self-basting.” If it doesn’t say that, you’re good to go! Simply combine the below ingredients and bring to a boil in a large pot. After, allow the mixture to cool and cover turkey in a brine bag. Refrigerate for 24-72 hours. Remove turkey from brine, pat dry, and cook however you like! Personally, we will be frying ours!
What you’ll need:
6 quarts Water
4 cups kosher salt
2 cups sugar
4 Bay leaves
Handful of fresh Thyme
Handful of fresh rosemary
2 Lemons
2 Oranges
1 Onion
4 Stalks of celery
6 cloves of garlic
2 bell peppers
1 stick of cinnamon
Red Wine Infused Cranberry Sauce
Leave that canned stuff at the crib this year! A handful of ingredients will take your holiday spread to a new level. You can even jar some up and save it for Christmas! This recipe yields about 12-14 ounces of sauce! Be sure to adjust according to your crowd size.
What you’ll need:
1 bag of fresh cranberries
1 cup sugar
1/2 cup water
1/2 cup red blend wine
1/4 cup triple sec or orange liquer
1 stick cinnamon
How To:
1) In a pot, bring cranberries, sugar, and wine to a boil. Cover slightly with water and add in triple sec.
2) Once the cranberries begin to simmer, reduce heat and add 1 cinnamon stick. Smash cranberries
3) Remove from heat and place in container to chill.
4) Refrigerate at least 4 hours. Garnish with citrus peels, mint, or fresh cranberries. Serve with your favorite dish!