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

4 Tablespoons Fresh Rosemary Leaves
5 cloves Garlic, Minced

1 ¼ cup Salt

2 cups Brown Sugar

3 Tablespoons Peppercorns
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.

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
normal roasting method. 
From: tastyl<itchen.com/reci pes/hol i days/my- fawrite- turkey-bri neJ?pri nt= 1l#size3x5

Aunt Irma's Yam Casserole - Tamara's Thanksgiving favorite:
For me, this Yam casserole is better than the pumpkin pie! - Tamara

  

YAM CASSEROLE                                         TOPPING

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                                            1/2 c. flour
2 eggs, beaten                                        1/3 c. butter, melted
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.