Best Brined Turkey

Let's take a moment and talk turkey, shall we?

I love roasting chickens and turkeys.  And I'm pretty predictable about the flavorings I use to season them. A combination of citrus fruits, select herbs, and some garlic is my all-time favorite way to go.  I also love to put butter, preferably a compound butter, under the skin while slathering the outside with EVOO and plenty of salt and pepper.  I've found that doing this extra step with the skin, helps to keep the white meat a little more moist.

But nothing prepared me for just how moist a brined turkey could be. O.M.G.

Isn't brining a turkey (or any other kind of meat for that matter) kinda hard though?  I mean you've first got to find a container to not only hold the bird, but also all these gallons of Super Salty Water on top of it!  And then it's got to sit somewhere and then you have to pull it out and then....................

I will interrupt this whining thought-process to just say that brining really IS that easy.  It's NOT a lot of extra work. And what little extra you do is TOTALLY WORTH IT.

Best Brined Turkey
Recipe from Ree Drummond
Prep time: 15 minutes   Cook time: 1 hour-ish   Brining time: 16-24 hours   Rinse time: 20-30 minutes

Yes, I including a lot of "times" up there.  Don't let this scare you!  I swear to you this is easy.  I have two small children and one big dog and have made this turkey three times.  You. Can. DO THIS!!

3 cups apple juice or apple cider
2 gallons cold water
4 tbsp fresh rosemary leaves
5 cloves of garlic, minced
1 1/2 cups salt
2 cups brown sugar
3 tbsp peppercorns
5 whole bay leaves
Peel of three large oranges

1. Combine all ingredients in a large pot. Bring to a boil and stir until the salt and sugar dissolve. Turn off the heat and cover. [NOTE: If you do not have a pot big enough for 3 gallons of liquid, leave out one or both gallons of water at this point.  Add in the missing water when you pour the brine solution into your brining container]

I love that this uses all ingredients I pretty much keep on-hand.

Dump it all in and stir.  See? Not so difficult.

2. Allow the brine to cool completely, then poor into a large brining bag or pot. Place the uncooked turkey in the brine and refrigerate for 16-24 hours.

Yes, I used our large (CLEAN) cooler to brine a 15+lb turkey.

I was in a cooling hurry and needed to add some ice cubes.

Turn it a few times to coat, but leave it breast-side-down to soak.
Turn the bird over a few hours before pulling it out to distribute the flavor.

3.  When ready to roast the turkey, remove the bird from the brine. Submerge the turkey in a pot or clean sink of fresh, cold water for 15-20 minutes.  This soak will remove the excess salt from the outside and result in a much tastier gravy.

It's winter. We left the cooler in our detached garage overnight for "refrigeration."

Even if you like things salty, DON'T SKIP THIS STEP!!
Salt is easy to add, kinda impossible to take away.

4. Discard the brine. Remove the turkey from the water, pat dry, and cook according to your normal roasting method.

Ready to roast!

I looked up the exact time and temperature instructions for the size bird I had.  But after brining I went ahead with my usual flavor "treatment," since it seemed appropriate for the brine.  I halved a head of garlic and quartered an orange.  I stuffed these, with an extra sprig or two of rosemary, inside the cavity.  I rubbed half a stick of unsalted, softened butter underneath the skin, and massaged extra-virgin olive oil on the outside. A generous sprinkle of salt and pepper and this beauty was ready for the oven!

And it was delicious. I don't make turkey any other way anymore.  It's that good.

Drunken Chicken

Who doesn't love Beer Butt Chicken?

Oh, sorry if that shocked you... some people I think call it Beer Can Chicken.  We've always called it what it is: you shove a mostly full can of beer into the chicken cavity and then put it (upright) on the grill for however long until it's done.  The result is always this super moist, flavorful chicken that is sooooooooooooooo goooooooooooooooooooooood.

And it's been horrible not having a grill big enough to accommodate an upright chicken.  But not anymore!

Drunken Chicken
Recipe adapted from Bobby Deen
Prep time: 10 minutes   Cook time: 1 hour, 40 minutes

1 tsp ground coriander

3/4 tsp mustard powder

1/4 tsp freshly ground black pepper

1/4 tsp ground cumin

1 bay leaf, crushed

1 tsp salt
One 5-pound chicken

2-3 carrots, roughly chopped 

1 onion, quartered
1 orange, zested and halved

One 12-ounce beer

1.  Preheat the oven to 375 degrees F.

2.  In a small bowl, combine the coriander, mustard powder, black pepper, cumin, bay leaf, and salt.  Set aside.

Mmmmm spices

3.  Place the chicken in a roasting pan and pat dry. Arrange the carrots and onions around the chicken. Scatter the orange zest on top of the chicken and place the orange pieces in the cavity.

Don't feel like hauling out your turkey-sized roasting pan for a tiny chicken?
Crumple up tin foil in an 8x10 baking dish instead.

4.  Lift the chicken skin from the chicken without removing it using your fingers. Rub the spice mixture and the salt on top of the chicken and under the skin. Pour the beer into the bottom of the roasting pan, not onto the chicken or any of the vegetables. Cover with foil and carefully transfer to the oven.

Ready to roast!

5.  Roast the chicken for 40 minutes, and then remove the foil and return to the oven and continue cooking until the internal temperature reaches 160 degrees F, 50 to 60 more minutes.

This is just after I took the foil off.

6.  Let rest for at least 10 minutes before cutting into halves or quarters. Remove the orange and skin before serving.

The aromas wafting from this are INCREDIBLE!!!!

So yeah, this is a variation of the classic Beer Butt Chicken; all the same flavors, and the same idea of using the steam from the beer to moisten the meat, but just a different technique.


I have a difficult time repeating recipes.  But this one just might become a regular monthly meal at our house.  This chicken was juicy, flavorful, and just plain DELICIOUS.  It's SUPER easy to make (come on, I put this together while sick).  And,even better, I lost count how many times Gavin declared he loooooooooooved this.  He loved it so much he asked for a second helping that was bigger than his first.  Even Kieran wanted seconds!  And that says a lot for me as Kieran usually plays with his dinner and is showing early signs of picky-ness.  Yup, I will totally be making this one again and again and again!

Cranberry Orange Cheese Spread

This is one of those kinds of spreads that people just can't get enough of.  It's sweet, but not Too Sweet.  It's festive, but not Too Festive.  And it makes a perfect appetizer without being Only An Appetizer.

Cranberry Orange Cheese Spread
Recipe slightly adapted from a Keebler cracker ad
Prep time:10 minutes   Chill time: at least 1 hour

1 (8oz) brick of neufchatel OR regular cream cheese, softened
Zest of 1 orange
Juice of half an orange
1 tbsp sugar
1/8 tsp cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans (optional)

1.  In small mixing bowl beat neufchatel, orange zest & juice, sugar, and cinnamon on medium speed until fluffy. 

Sometimes I forget and add the cranberries too early.  Oh well, it doesn't hurt!

2.  Stir in cranberries and pecans.   At this point you could shape it however you like, using cling wrap: a ball, a log, or leave it in a bowl to scoop out.  Refrigerate at least 1 hour before serving. 

I chose the cheese ball route: line a small bowl with plastic wrap.

Fill the lined bowl with the cheese...

...and smooth out the filling.

Fold the excess wrap over the top and chill

When firm, unfold the excess and pull the ball out of the bowl.

Invert the ball over the serving dish and peel back the plastic wrap.

I love the versatility of this spread!  It's absolutely addicting as a party appetizer.  I've lost count now how many times I've given out this recipe actually.  But my favorite use for this spread is with the leftovers.  I ADORE this on English muffins or bagels in the morning.  And lately I've been struggling with new ideas for my toddler's breakfast.  I found these cute little whole grain mini-pita pockets at Trader Joe's a while back and decided to tuck spoonfuls of the cheese inside.  He inhaled them!  

I think I'll have to make another batch of this spread this week just for my family to enjoy.  Yes, it's that good!

Cranberry Orange Bagels

My kitchen has been a hotbed of activity the last few days.  Final countdown to the biggest gastrointestinal day of the year...  I cannot WAIT!!!

I'll try to get up as many things as possible that I've been making, just in case some of you are in need of some last minute help.  Most of my craziness has revolved around dessert.  But as completely satisfying as dessert can be, we all know that a truly good day starts with a good breakfast, right?

Right.

Start your day with these beauties....

Cranberry Orange Bagels
Recipe adapted from Taste of Home Best Holiday Recipes 2011

1 cup plus 2 tbsp water
3/4 cup dried cranberries
1/3 cup packed brown sugar
Zest from one orange
3 cups bread flour
1 tsp salt
1/4 tsp ground cloves
1 pkg active dry yeast (or 2 1/4 tsp if you buy yeast in bulk)
1 tbsp sugar
1 egg white, beaten with a splash of water

1.  In a bread machine pan, place the water, cranberries, brown sugar, orange zest, salt, cloves, flour, and yeast in order suggested by manufacturer.  Select dough setting (Psst!!  You'll want to check on this dough to see if it may need a tablespoon or two of water or flour.  I found the dough to be really wet for me and added a little extra flour.)

Not much to look at right now

2.  When the cycle is complete, turn dough onto a lightly floured surface.  Cover with a towel and let rise 10 minutes.  Divide dough into eight balls.  Push thumb through centers to form at least a 1-inch hole.  Stretch and shape dough to form an even ring.  Cover with the towel again and let rise for 20 minutes.

My bagel rings still don't win beauty pageants, but I'm improving!

3.  Fill a large, deep skillet with water; add sugar and bring to a boil.  Drop bagels, four at a time, into boiling water.  Cook for 45 seconds on each side.  Remove with a slotted spoon and drain on paper towels.


4.  Place bagels on a parchment-lined baking sheet.  Brush the tops with the egg white wash.  Bake at 400 for 18-22 minutes or until golden brown.  Remove to wire racks to cool.

I like my bagels as God intended: under MOUNDS of cream cheese.

I am a HUGE fan of the cranberry and orange flavor combination.  And since I discovered that making bagels really isn't quite as hard as I remembered, finding this version has me doing happy dances in the morning, even before my coffee!

Cranberry Sauce

It's my favorite time of year!!  There's a crispy bite in the air.  Sweatpants and cozy blankets become the evening norm.  People tend to be a little nicer, a little more considerate (after all, Santa is watching).

And then there's The Food.  Yes, I meant to capitalize that.  Because there's your day-to-day food and then there's Holiday Food.  God bless Holiday Food!!

One of my favorite things about the holidays, and yes I have a lot of favorite things, is the chance to get together with family.  This year is thankfully no exception!  And instead of imposing on the host to make the entire Thanksgiving Dinner with all the trimmings, we are doing things potluck style.  Of course I asked to pleasepleaseprettyplease bring the cranberry sauce.

And I ain't talking about the stuff in the can either.  Trust me, of everything on your table, cranberry sauce is the EASIEST thing to make and so flavorful, you'll forget all about the convenience of the canned kind.

Cranberry Sauce
Recipe from Rachael Ray

1 cup water
1 cup sugar
1 cinnamon stick 
2 tsp grated fresh ginger 
2 tsp orange zest 
1/4 tsp salt 
1/8 tsp ground cloves 
One 12-ounce bag fresh cranberries

1.  In a medium saucepan, combine the water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves. Cook over medium heat, stirring constantly, until the sugar is dissolved. Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes.

Seriously kick-butt flavors going on

2.  Transfer the mixture to a bowl and remove the cinnamon stick. Let cool.

Gorgeous ruby gems!

Can we talk about how easy this is?  First, you make a simple syrup (equal parts water and sugar, boiled until the sugar dissolves).  Then you add a whole bunch of stuff to it that taste FANTASTIC with cranberries: fresh ginger, orange zest, cloves, cinnamon.  Add your berries and let it boil until it's thickened and looks like cranberry sauce.  See?  Easy!

This is a truly amazing complement to your turkey dinner.  It's also quite fabulous stirred into your morning oatmeal with some toasted pecans or walnuts.  Mix it will a little yogurt, or use as an refreshing alternative on top of ice cream.  If you really want to go crazy, add a dollup of Dijon mustard and slather all over a pork tenderloin for a couple hours before roasting.  Y.U.M.  

Believe me when I say you'll be doubling this recipe just to make sure you have leftovers to play with!