Happy Thanksgiving

I hope everyone eligible to vote will get out there tomorrow and cast your ballots in the Federal election!

I'm making turkey supper tonight. I'm making entirely too much and am considering seeing if anyone doesn't have plans tonight to come over and help us eat this feast! Who doesn't have plans though?

I'm making my turkey Elton Brown style starting first with brining it overnight. For the brine I brought to a boil 1 cup cup kosher salt, 1/2 cup light brown sugar, 16 cups vegetable stock, 1 tablespoon black peppercorns, 1/2 tablespoon allspice berry (I omitted because didn't have on hand), 1/2 tablespoon candied ginger. Simmer and stir occasionally. When all dissolved (the ginger doesn't totally) remove from heat and cool. Add 16 cups of cold water and the turkey. Brine overnight or the morning of cooking. Turning halfway if it's not fully submerged. 

To make cranberry sauce bring to a boil 1 cup orange juice (or water) with 1 cup sugar. When it's simmered for about 5 minutes add a package of cranberries and simmer another 5 minutes. Let cool and put in the fridge until supper time.

I start the giblet gravy in the mid morning by adding the neck and giblets to a pot of water, bringing to a boil and simmer most of the day or until much of the water has evaporated. Later when the turkey is cooked I'll add this liquid to a roux (a couple tbsp of butter melted and mixed in a couple tbsp of flour stirred on stove until slightly browned) and turkey drippings. From there I'll season it with pepper, garlic powder and other seasonings adding more stock if needed.

To prepare for the turkey I simmer in a small pot 1 chopped red apple, 1/2 small onion, 1 cinnamon stick, 1 cup water. Assuming we eat at 6pm and baking the stuffing after the turkey (6.5 kilos) I'll be putting the turkey in the oven at 3pm. Before this time I preheat my oven to 500' and take the turkey out of the brine (throwing that away) and give the bird a good rinse before putting it on a carrot and celery rack on my roaster. Then I pour the apple/onion aromatic mixture with 6 sage leaves, a few sprigs rosemary into the turkey before popping it in the oven to cook for 30 min at 500'. After the 30 minutes, take it out of the oven and cover double thick with tin foil and turn the oven down to 350' for another 1.5- 2 hours or until it reaches 161 degrees.

After the turkey is in the oven I make the stuffing (this can also be premade ready to be cooked). Butter a 15 x 10 baking dish. Melt 3/4 cup of butter in a deep skillet and add 2 chopped med onions and 3 chopped celery stalks sautéing for 3-5 minutes. Add 4-6 cloves of garlic and cook for another 2-3 minutes. Add 2 tsp salt, 1 tsp cracked pepper, 1 tsp of each thyme, rosemary and sage, 1/2 tsp savory and 1 tbsp poultry seasoning. Mix well. Add 1/2 cup chopped nuts (walnuts or pecans). In large bowl add about 9 cups bread crumbs, mixture from skillet, 2 beaten eggs and 1 cup warm broth. Continue to mix and adding broth (at least 4 more cups) until mixture is moist. It shouldn't be too dry because it still needs to bake. Transfer to baking dish and cover with buttered foil for 45 min when turkey comes out on 350'. Uncover and bake for 15 more minutes.

I'm also making mashed potatoes, peas and possibly maple glazed carrots. Mmmmm.... so good!