Thanksgiving meal 2017
Normally we head down to the Clemson Trial Thanksgiving day, but this year since mom and dad were in town, we decided to wait and leave for the Trial on Friday. We all enjoyed a nice lunch together and watched Hacksaw Ridge as we digested the meal. It was the best turkey we had ever eaten.
turkey dry brine
turkey preparation
For the turkey, follow dry brine instructions and put turkey in fridge overnight. Then follow instructions for preparation, including mixing the butter and spices to coat outside of turkey. For the inside cavity, put in the aromatics from the second link “good eats recipe”, and followed that instruction for the cooking.
Of the sides to repeat, get a bag of small buttery potatoes for the fried potatoes. Include my southern living corn spoonbread recipe and sweet potato soufflé recipe. The two sweet breads were eggnog bread (Eggnog bread recipe ) and pumpkin bread (southern living). The white rolls (from King Arthur recipe) king Arthur rolls. . I used the rolls for the country ham biscuits. Finally, the new vegetable, Brussels sprouts, turned out great. balsamic roasted brussel sprout recipe
This was all topped off with a homemade apple pie. The crust is from King Arthur, pie crust, and add the additional ingredients with the exception of the vinegar. The filling is a combination of 2 recipes from King Arthur. I start with all these ingredients Apple pie and add the boiled cider, cornstarch, flour, pie spice and vanilla from apple pie additions. Top the pie off with a brush of milk and vanilla sugar. Serve with Edy’s caramel delight ice cream.
Note: for eggnog bread do the following additions...
Increased eggnog to 1-1/2 cups * Used 2 TB maple syrup instead of the extract * Increased vanilla to 2 tsp. * Instead of 1/2 c butter, I used 1/4 c butter plus 1/4 cup oil * Doubled the nutmeg to 1/2 tsp. * Added 1 packet (from 3.4 oz box) of vanilla pudding powder and sifted it in with the flour. * I creamed the sugar, oil & butter until it was light and fluffy before adding the eggs, etc. I added the eggs one at a time, mixing between eggs. * Added a glaze - it came out very thick like a frosting, but melted into a nice glaze when spread on the hot bread. I used 1/2 c powdered sugar, 1-1/2 tsp butter, 1/4 tsp vanilla, 1-1/2 Tbl eggnog and 1-1/2 maple syrup. (Note: it made a plenty of glaze for a thin layer.) After the bread came out of the oven I let it sit for about 5 minutes, then poked some holes in it with a cake tester and spread a thin layer of the glaze on top.
turkey dry brine
turkey preparation
For the turkey, follow dry brine instructions and put turkey in fridge overnight. Then follow instructions for preparation, including mixing the butter and spices to coat outside of turkey. For the inside cavity, put in the aromatics from the second link “good eats recipe”, and followed that instruction for the cooking.
Of the sides to repeat, get a bag of small buttery potatoes for the fried potatoes. Include my southern living corn spoonbread recipe and sweet potato soufflé recipe. The two sweet breads were eggnog bread (Eggnog bread recipe ) and pumpkin bread (southern living). The white rolls (from King Arthur recipe) king Arthur rolls. . I used the rolls for the country ham biscuits. Finally, the new vegetable, Brussels sprouts, turned out great. balsamic roasted brussel sprout recipe
This was all topped off with a homemade apple pie. The crust is from King Arthur, pie crust, and add the additional ingredients with the exception of the vinegar. The filling is a combination of 2 recipes from King Arthur. I start with all these ingredients Apple pie and add the boiled cider, cornstarch, flour, pie spice and vanilla from apple pie additions. Top the pie off with a brush of milk and vanilla sugar. Serve with Edy’s caramel delight ice cream.
Note: for eggnog bread do the following additions...
Increased eggnog to 1-1/2 cups * Used 2 TB maple syrup instead of the extract * Increased vanilla to 2 tsp. * Instead of 1/2 c butter, I used 1/4 c butter plus 1/4 cup oil * Doubled the nutmeg to 1/2 tsp. * Added 1 packet (from 3.4 oz box) of vanilla pudding powder and sifted it in with the flour. * I creamed the sugar, oil & butter until it was light and fluffy before adding the eggs, etc. I added the eggs one at a time, mixing between eggs. * Added a glaze - it came out very thick like a frosting, but melted into a nice glaze when spread on the hot bread. I used 1/2 c powdered sugar, 1-1/2 tsp butter, 1/4 tsp vanilla, 1-1/2 Tbl eggnog and 1-1/2 maple syrup. (Note: it made a plenty of glaze for a thin layer.) After the bread came out of the oven I let it sit for about 5 minutes, then poked some holes in it with a cake tester and spread a thin layer of the glaze on top.
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