I love Thanksgiving! It is one of my favorite holidays and so this year I decided to celebrate it twice. My family is very traditional in what they want on the table for Turkey day. They want turkey, dressing, ‘taters, gravy, green beans, cranberry relish and rolls. I like all those items too, but sometimes it’s nice to be adventurous and try some new recipes. Trying them on Thanksgiving day might be too much of a gamble though. I decided that it would be a great idea to have a trial run where we could try out some new recipes and get a chance to celebrate two Turkey days.
I invited some of my nearest and dearest friends who like to eat and asked them to bring a new or favorite Thanksgiving recipe. We ended up with a most delightful menu that was a combination of classic Thanksgiving fare and menu items with a new twist.
Trial Turkey Day MenuHerbs de Provence Brined TurkeyMashed PotatoesCountry Ham & Collard Green DressingCompany CarrotsBroccoli CasseroleGreen Bean CasseroleCrunchy Yummy YamsCranberry Apple RelishPumpkin Chocolate Chip MuffinsPear Pie
The turkey should stay in the brine mixture at least 12 hours. The directions also so to turn the bird at least once. I didn’t do that. So sue me!
After 12 hours, remove the turkey from the brine and rinse thoroughly. The turkey should then sit in the refrigerator two to four hours before preparing it for the oven. I’m not exactly sure what that does, but I did it. (Yah, me!)
Now is the time to stuff the bird. We keep it pretty simple with salt, pepper, chopped celery and onions inside the turkey. My wonderful godmother had some beautiful fresh herbs in her garden so I made a little bouquet of rosemary, sage and thyme to stuff in the turkey as well.
After stuffing your aromatics inside the cavity of the turkey, it’s time to get real personal with the bird again. This part also kind of icks me out, but I do love turkey so I deal. Rubbing the turkey all over with butter and also rubbing some under the skin really helps give it that nice golden brown color. I then also coat the bird down with some kosher salt and pepper.
And don’t forget to tuck his little wings under him and tie his legs together. That just makes it look purdy!
Cooking time for turkey is based on how big your turkey is so go look that up on your own, ok. You should use a meat thermometer to determine if the turkey is done. The temp should be 180 degrees when the bird is done. And it will hopefully be beautiful and golden brown like this. . .
I’ll let you marinate on this a bit, but stay tuned for the rest of our great Thanksgiving recipes coming soon. . .