My plans for Thanksgiving fell through, so I have decided to stick to my diet this year, mainly because I will not have someone to take the leftovers off of my hands.
So…since I’m not going to use them, I thought that I would share the recipes with you (via FoodNetwork.com), just in case one or more of you was still looking for ideas. After two years of excessive effort and cooking all day, I was going to try Rachael Ray’s “Thanksgiving in 60.” Now I doubt that I could completely make this meal in sixty minutes like Rachael (after all she’s a goddess in both physical appearance and culinary prowess), but I loved the apple theme she used throughout. How does this sound: Herb Roasted Turkey Breast with Pan Gravy, Green Beans with Apple Cider, Pumpkin Soup with Chili Cran-Apple Relish, Apple and Onion Stuffin’ Muffins, and Autumn Potato Gratin. Yum. Maybe I will cook these recipes after all.
Now if you already have a turkey, and it’s the full bird, I highly recommend brining. Now submerging a turkey in iced saltwater for 12 hours may seem scary, but it created the most tender, flavorful turkey meat that I have ever eaten. Alton Brown was the inspiration for this one. Both years that I tried it, I used this brine recipe, but this year Alton used a honey brine recipe. Interesting. I may give that one a go (next year).
I’ve brined every turkey I’ve cooked. I think I heard it first from Martha “Sing Sing” Stewart.
My sister-in-law brines her turkeys and they’re great.
I like Rachel Ray for the occasional tips but I find myself making fun of her supposed time-sensitive recipes because she winds up with food sitting on the counter for ten minutes. (Now, let’s sit down to the scrumptious dish of my cold halibut while I took ten minutes to prepare the side dish.) ha ha.
Brining is amazing because it alters the cellular structure of the meat, allowing it to hold onto more moisture and pulling in all of those wonderful flavors from the brine. Plus a brined bird is more forgiving of overcooking.
Funny observation, Michelle. Once the camera stops rolling, I wonder if they pop some of those dishes in the microwave before the crew (or whoever) eats them.
BTW, I decided to accept a co-worker’s invitation to dinner today. They will have traditional fare, of course, but his wife is a vegetarian and his daughter is a vegan, so I may get a chance to sample tofurkey (?).
Happy Thanksgiving, everyone.
You’ll have to let us know how the tofurkey is. I’ve heard many people talk about it, but none have ever mentioned how it tasted.
I’m also a brining convert; though I haven’t been responsible for a turkey in a few years, my friends have been serving up birds brined in salt and MSG, then deep fried. Absolutely incredible; MSG is rightly translated as “delicious taste” by the local cheap vegan Chinese joint.
Only caution is that the pan juices (if you roast) will be too salty for gravy.
I PERSONALY THINK RACHAEL RAY IS ONE OF THE SEXIEST WOMEN I HAVE EVER SEEN.