APPLE CIDER BRINED TURKEY
INGREDIENTS
FOR THE BRINE
2 qt. apple cider
6 c. water
1 c. kosher salt
1/4 c. packed brown sugar
4 cinnamon sticks
3 sprigs fresh rosemary
1 orange, quartered
1 tsp. whole cloves
1 tsp. whole peppercorns
1 (8-lb.) whole turkey, giblets removed
FOR ROASTING
1 red onion, cut into large wedges
1 apple, quartered
1 head garlic, halved
Kosher salt
Freshly ground black pepper
6 tbsp. butter, melted
INSTRUCTIONS
The night before you plan to cook your turkey, make brine. In a large pot over medium heat, bring all of the brine ingredients except turkey to a boil and let boil until sugar and salt are dissolved. Remove from heat and let cool to room temperature.
Place turkey in a brine bag or in a stock pot big enough to hold your turkey and pour brine over turkey, making sure it’s completely covered. Refrigerate overnight.
Preheat oven to 400°. Remove turkey from brine and pat dry with paper towels. Stuff cavity with red onion, apple, and garlic. Season bird all over with salt and pepper and brush with melted butter. Tie legs together with kitchen twine.
Place turkey on a roasting rack over a large roasting pan. Roast until golden and thickest part of thigh reads 165°, 1 hour 30 minutes to 2 hours.
Let cool 15 minutes before slicing.
https://www.delish.com/holiday-recipes/thanksgiving/a29490440/apple-cider-turkey-brine-recipe/
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Mom’s Cornbread Stuffing
INGREDIENTS
One 16 oz. package of cornbread mix
10 slices white bread, stale or dried in the oven
2 large onions, chopped
4 stalks celery, chopped
6 TBL butter
4 eggs, beaten
1 tsp salt
1 tsp thyme
1/4 tsp poultry seasoning
1 1/2 tsp Worcestershire sauce
1 cup chicken broth
INSTRUCTIONS
Make cornbread according to the recipe on the box.
Toast the bread on the oven rack at 350 degrees for three minutes per side until crusty. Crumble.
Cook celery and onions in butter until soft, about eight minutes.
Combine all ingredients.
Bake at 350 degrees until warm, about 30 minutes.
https://my100yearoldhome.com/thanksgiving-dinner-in-april/#mv-creation-62-jtr
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The Best Mashed Potatoes
INGREDIENTS
3 pounds Yukon Gold potatoes
½ cup heavy cream or whole milk, plus more if needed
3 tablespoons unsalted butter
4 tablespoons shredded Parmesan cheese
4 tablespoons Mascarpone cheese
2 cloves garlic, finely chopped
kosher salt and freshly cracked black pepper to taste
freshly chopped chives
INSTRUCTIONS
Peel and dice potatoes, making sure all are in about 1 inch cubes.
Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Alternatively, if you don’t have a ricer, mash the potatoes with a masher and place back into the warm pot
Add the cream, butter, Parmesan, mascarpone and garlic and stir to incorporate. Season with salt and pepper and fold in the chopped chives before serving.
https://whatsgabycooking.com/80-thanksgiving-dinner-ideas/#recipeJump
