Corey is the Chef in our home. We are so lucky! We thought we'd share a couple delicious family recipes for Thanksgiving. Corey's parents both immigrated to America from Germany in the 1950's. He gained his love of cooking from his mother. Thus, we have a wonderful and unique heritage as Corey is a first generation American.
Corey's BRINED TURKEY is the best! Every year he volunteers to cook the turkey and he experiments with different combinations. He's tried smoking, frying, baking and brinning the turkey. This year we gathered with our Zander family for an early Thanksgiving dinner and Corey's brined turkey was "perfection". Try it!
Brine
Ingredients
2 cans
Apple Juice concentrate
2 gallons Water
2 gallons Water
4
Tablespoons Fresh Rosemary Leaves
5 cloves Garlic, Minced
5 cloves Garlic, Minced
1 ¼ cup
Salt
2 cups
Brown Sugar
3
Tablespoons Peppercorns
5 whole Bay Leaves
5 whole Bay Leaves
Peel
Of 2 Large Oranges
Peel
of 1 Lemon
Ice
Injection
Ingredients
2 cups apple Apple Juice
¾ Cups butter
Combine apple juice and butter and warm in microwave
until butter is melted. Mix together and
using an injector, inject the mixture primarily in breasts and legs.
Preparation
Instructions
Combine
all ingredients in a
large pot. Stir until
salt and sugar dissolve. Bring
to a
boil, and cook for 5 minutes. Add ice to cool completely.
boil, and cook for 5 minutes. Add ice to cool completely.
Place
uncooked turkey in large pot or brining bag.
Pour solution with turkey and refrigerate for 20-24 hours. If you do not
have room in your fridge, you can cover with ice and place a cooler or other
protected area.
When
ready to roast
turkey, remove
turkey from brine. Submerge
turkey in a
pot or
sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess
salt.
Discard brine. Remove
turkey from clean
water,
rinse, pat
dry, and
cook according to
your sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess
salt.
normal roasting method.
From: tastyl<itchen.com/reci pes/hol i days/my- fawrite- turkey-bri neJ?pri nt= 1l#size3x5
For me, this Yam casserole is better than the pumpkin pie! - Tamara
YAM CASSEROLE
2 lbs. cut and peeled yams 4 oz. chopped pecans (photo has whole pecans)
1/2 c. brown sugar (I use a bit less) 2/3 c. brown sugar
1/2 c. butter
2 eggs, beaten
1/3 c. milk
1 tsp. vanilla
1. Boil yams until tender; drain & mash until smooth.
2. Add rest of main ingredients & put in a greased dish.
(8x8, or 9x13 if you want a shallower casserole. I usually
1 1/2 times the recipe for a 9x13)
3. Combine topping ingredients & sprinkle on top of yams.
4. Bake at 350* for 40-45 minutes.