chef doug katz on the perfect thanksgiving turkey (plus win heinen’s gift card)

We are just a few weeks away from both my favorite holiday and favorite meal of the year (no presents – just amazing food, family and drink). We all have our favorite Thanksgiving traditions, dishes and stories. This year, I’m in charge of getting and prepping the bird (I can’t let my family eat the one my dad gets free from work again!). Last year I tried Alton Brown’s brine. For this holiday, I’m going to try this recipe from chef Doug Katz of Fire. And as for your favorite dish to make, keep reading – it could get you a gift card to Heinen’s – just in time for holiday grocery shopping.

Doug Katz’s Thanksgiving Turkey // This is a favorite family method that keeps the dark meat fall-off-the-bone tender and the white meat moist and juicy. It also allows the host to enjoy their meal as there is no last minute carving. Enjoy!

20 lb turkey, giblets removed
1 c kosher salt
1 c sugar
2 quarts apple juice
2 quarts water
½ cup canola oil
1 large onion cut into 2 in wedges
4 large ribs of celery, cut into 2 in pieces
3 large parsnips cut into 2 in pieces
1 small rutabaga, cut into 2 in pieces
3 large carrots cut into 2 in pieces
8 whole large garlic cloves
¼ c tomato paste
1 c seedless red grapes
3 sprigs thyme
2 bay leaves
12 peppercorns
3 c pinot noir or other light red
3 c low sodium chicken stock
¼ c olive oil
Kosher salt and black pepper to taste.
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First, you will brine the turkey. In a large tote, plastic container (one that will fit in your refrigerator) or cooler, combine the kosher salt, granulated sugar, apple juice and water and stir until salt and sugar is dissolved.

Add turkey to container and make sure you have enough liquid to cover the turkey.  You can use a napkin to keep the turkey moistened with liquid. Allow the turkey to brine for 12-24 hours.

Cook the turkey. Remove the turkey from the brine (discard) and allow to drain in a clean sink for 15 minutes.  Place the turkey on a cookie sheet and pat dry.  Allow to drain for 15 more minutes as this helps to create a crispy skin. Preheat oven to 325 degrees

In a large heavy bottomed roasting pan or pot (large enough to hold the turkey and all of the liquid-but small enough to fit in your oven), add canola oil and heat to smoke point. Add the onions, celery, parsnips, rutabagas and carrots and allow to brown over high heat (about 10 minutes).  After 5 minutes, add the garlic.  Only stir occasionally as you want the vegetables to brown evenly. Add tomato paste and stir to coat all vegetables.  Continue to cook for 3 minutes or until the paste looks oily and browned.  Add the grapes, thyme, bay leaf and peppercorn and continue cooking for 1 minute. Add the red wine and allow to reduce by 3/4′s (about 5 or 10 minutes). Add the chicken stock, bring to a simmer and cook for an additional 5 minutes.

Season the turkey with salt and pepper to taste (inside and outside) and coat evenly with olive oil. Place the turkey in the roasting pan (breast side up) and carefully place the turkey into the oven. Roast the turkey, evenly basting every 1/2 hour.  Cook the turkey until the center of the breast reaches 165 degrees. (about 2 1/2 to 3 hours).

Carve the turkey. Carefully remove the turkey from the oven and allow to rest for 15-20 minutes.

Place the turkey onto a large cutting board (preferably one designed for meat and poultry). All of the meat will be placed in one or two casseroles that can be served at the dinner table or on your buffet.  Place the white meat and dark meat in separate casseroles to make it easier for your guests. Start by cutting away the two legs using a kitchen shears to cut through the leg/thigh joint.  Next, carve the breast meat to desired thickness (try to slice across the grain). Turn the turkey on one side and cut away the thigh meat and do the same to the other side.  When all meat is removed, save the carcass for a great turkey rice soup. Strain all of the cooking liquid into a sauce pot and reduce to sauce consistency.  If preferred, you can dissolve 2-3 tbs of cornstarch in 1/2 cup of cold water and add to the liquid to create a pan gravy (creamier texture). When sauce is reduced to desired consistency, ladle over the sliced turkey.  Reserve enough gravy to serve in a sauce-boat at your holiday table.

Serve the turkey. Cover the casseroles with aluminum foil and heat the turkey until steaming hot.  Garnish the turkey with freshly chopped herbs.  My favorite accompaniments include my mom’s challah stuffing, sweet potatoes with toasted meringue, sautéed Brussels sprouts, shallots and bacon and cranberry-orange compote.  Happy Holidays!

Note: The turkey can be prepared the day before or in the morning and then reheated.

_______________________________________________________

Heinen's Logo PMS 350 & 209This post was sponsored by Heinen’s. What are you contributing this Thanksgiving? Share your favorite recipe for a chance to win a $50 gift card to Heinen’s (the winning recipe will also be features on  Heinens.com). You have until November 16 to enter.

Now that you have a wonderfully impressive and delicious Thanksgiving feast, how about serving your guests the right wine to compliment the meal? Ed Thompkins, the wine expert for Heinen’s, suggests two new Vin Hunter releases, a pinot noir and a chardonnay to accompany Doug’s dish. According to Heinen’s, you won’t find this pinot noir with this pedigree and deliciousness at this price again ($14.99 a bottle/$161.89 a case). Complex flavors of dried cherry, earth and spice are packed on a juicy and lingering frame. As for the chardonnay, they say what’s most impressive about this vibrant white is that while there was fermentation and aging of a portion of the wine in oak, the wine still retains zippy acidity. The oak contributes flavor, not heaviness, and marries perfectly with ripe apple and tropical notes. This wine is $12.99 per bottle/$140.29 a case.

24 Comments

  1. Posted November 9, 2009 at 4:31 pm | Permalink

    This isn’t typical Thanksgiving but I am in love with brussels sprouts. I like to pan sear them with a little olive oil and kosher salt then a few dashes balsamic and some sprinkles of blue cheese or freshly grated Parmesan.

    One of the only ways I like to eat them and it’s not your everyday Thanksgiving vegetable either.

  2. Posted November 9, 2009 at 9:37 pm | Permalink

    This is the stuffing for people who don’t like the traditional stuffing’s. Its a Southwest flavored cornbread stuffing.. It has a really good flavor and really can be paired with most types of turkey. Though I would recommend not baking it in the turkey itself as that can cause the stuffing not to cook all the way through or cause the turkey to be overcooked.

    Ingredients

    * 10 tablespoons unsalted butter
    * 1 1/4 cups chopped seeded fresh Anaheim chilies
    * 1 1/4 cups chopped seeded fresh poblano chilies
    * 3 large jalapeno chilies, seeded, chopped
    * 2 1-pound packages frozen petite yellow corn kernels, thawed
    * 1 1/4 cups chopped green onions
    * 2/3 cup chopped fresh cilantro
    * 4 large eggs
    * 1/4 cup sugar
    * 2 1/4 teaspoons salt
    * 1/2 teaspoon ground black pepper
    * Buttermilk Corn Bread , 1 day old (recipe follows)

    Prep

    Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.

    Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.

    Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

    Buttermilk Cornbread

    Ingredients

    * 1/2 cup (1 stick) unsalted butter
    * 1 1/2 cups buttermilk
    * 2 large eggs
    * 2 cups yellow cornmeal
    * 1 cup unbleached all purpose flour
    * 1/2 cup sugar
    * 4 teaspoons baking powder
    * 1 teaspoon salt
    * 1/4 teaspoon ground black pepper

    Prep

    Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan.

    Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan. If using in stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days.

  3. Posted November 10, 2009 at 8:02 am | Permalink

    My favorite Thanksgiving recipe is Michael Symon’s Pan-Roasted Brussels Sprouts:

    http://symonsays.typepad.com/symon_says/2007/11/turkey-day-reci.html

  4. Carrie
    Posted November 10, 2009 at 8:55 am | Permalink

    Goat Cheese Sweet Potato Spoon Bread!It’s REALLY good.

    3 medium-large red-fleshed sweet potatoes
    1/3 cup unsalted butter
    4 large shallots, sliced into thin rounds
    6 ounces fresh goat cheese
    3/4 cup whole-wheat pastry flour or white whole-wheat flour
    1 teaspoon onion powder
    1 teaspoon salt
    Freshly ground black pepper
    1 cup boiling water
    3 large eggs
    Freshly grated Parmesan cheese, for garnish

    Procedure
    1. Preheat the oven to 350°F, position a rack in the middle of the oven, and butter a 2-quart casserole dish.
    2. Prick each sweet potato with a fork a few times, then wrap in aluminum foil. Prick the foiled potatoes, this time to allow steam to escape. Bake for 1 to 1 1/2, hours, until the sweet potatoes are fork-tender. Cool until they can be handled, then use a big, wide spoon to scoop the flesh into a bowl. Increase the oven temperature to 425°F.
    3. Heat the butter in a skillet over medium heat, then stir in the shallots. Cook, stirring frequently, until the shallots are golden and the butter has browned, about 9 minutes.
    4. Whisk or blend the goat cheese with a fork until fluffy and light; you may need to add 1 or 2 tablespoons of water if the cheese is on the dry side. In a large bowl, combine the flour, onion powder, salt, and a few grinds of pepper. Add a splash of the boiling water to the flour mixture and stir to make a paste. Continue adding the water a bit at a time until it is all incorporated, and don’t worry if the batter is a bit lumpy. Add 3 cups of the sweet potatoes and blend with a hand blender or by hand. Stir in the sautéed shallots and all of the butter in the pan, then stir in the eggs one at a time.
    5. Put two-thirds of the sweet potato mixture in the prepared casserole dish and top with dollops of the whipped goat cheese. Finish with dollops of the remaining sweet potato mixture. Bake for 30 to 35 minutes, until goat cheese begins to color and the potatoes have set. Serve topped with a dustting of Parmesan

  5. Stephanie
    Posted November 10, 2009 at 12:32 pm | Permalink

    I am hosting my very first Thanksgiving dinner for my in-laws. We’re all responsible for differnt parts of the dinner. My husband is on bird patrol, my MIL will make her stuffing, and, since I’m the Irish one of the bunch, I will make the potatoes.

    I’m making my husband’s favorite Onion Mashed Potatoes. They are so simple to make but the sweet and savory of the sugar, butter, and onions make them a huge hit!

    Ingredients
    4 medium potatoes, peeled and cubed
    1 small onion, chopped
    1 tablespoon sugar
    3 tablespoons butter or margarine
    1/2 cup warm milk
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    Minced fresh parsley, optional

    Directions:
    Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes.
    Meanwhile, in a skillet over low heat, cook onion and sugar in butter until translucent, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired. Yield: 6 servings.

  6. Posted November 10, 2009 at 4:22 pm | Permalink

    Over the years I’ve put a lot of Italian spin on my Thanksgiving day menus. This year I’m smoking my turkey, but the past two or three years I’ve done my turkey Osso Bucco style with a roasted butternut squash risotto:

    Software

    1 cup roasted butternut squash (see link for recipe)

    Pancetta, diced

    1 tablespoon butter

    1 shallot, minced

    1 cup Arborio rice

    ½ cup white wine

    3 cups chicken stock

    1/2 cup milk

    Salt and pepper, to taste

    Assemblage

    In a saucepan render the pancetta until crispy, then add the shallot and butter

    Once the butter is melted and the shallots are translucent add the Arborio rice and toast to two to three minutes

    Deglaze the pan with the white wine and allow the rice to absorb the liquid

    Begin ladling in the chicken stock a little at a time, allowing the rice to cook and absord

    When the rice is al dente add the roasted butternut squash and milk

    Taste and adjust seasoning, if necessary

    ***

    BTW, very cool blog, I really like it. I found it through Allison (first commenter). If I were chosen as the winner, please give her the prize, as I don’t live in the area, just liked the blog and wanted to share in the fun.

  7. Posted November 10, 2009 at 8:02 pm | Permalink

    Wow, such good recipes so far! I think I’m going to try everything.

    PJ – thanks for the nice note! I enjoy your blog, too!

  8. Posted November 11, 2009 at 10:20 am | Permalink

    MV, Doug’s recipe is really well written and seems easy to manage. Thanks for sharing!

  9. Kimberly Rush
    Posted November 11, 2009 at 2:23 pm | Permalink

    I got this recipe from Whole Foods. While it’s not a traditional Thanksgiving recipe, it’s amazing and looks the part too! A good option for non-meat eaters, or to round out a great meal with another option for the standard turkey (not that there’s anything wrong with turkey!)

    APPLE-CRUSTED SALMON

    Serves 6

    This unique entrée brings together sweet apples and savory roasted salmon. The shingled topping of alternating red and green-skinned apples results in a dazzling presentation.

    Ingredients
    1 1/2 cups apple juice or apple cider
    
1/2 cup orange juice 

    2 1/2 tablespoons honey 

    2 tablespoons chopped fresh mint 

    2 tablespoons chopped chives 

    1/4 teaspoon salt 

    1/8 teaspoon ground black pepper 

    1 1/2 to 2 apples* 

    2 pounds salmon fillet, skin removed 

    Pinch of salt and pepper
    
Sprinkle of oil (on bottom of roasting pan)
    
1/4 cup loosely packed brown sugar 



    *A non-tart variety of apple is preferred for this dish, but your favorite apple variety can certainly be used; use one green and one red-skinned variety for a more colorful presentation.

    Method
    Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, salt and pepper until well combined. Set aside. 

Core apples using an apple corer or a small paring knife, then slice apples into rings as thin as possible (about 1/8-inch or less). Use a mandoline if you have it, otherwise a good sharp knife will do fine. Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.

    Preheat the oven to 375°F. Sprinkle entire surface of salmon lightly with salt and pepper and place it, skin-side down, in a lightly-oiled roasting pan. Remove apples from marinade and place them carefully on salmon, shingling them like scales from one end to the other. If you are using both red and green-skinned apples, alternate colors as you shingle slices. Sprinkle brown sugar over apples. 

Roast for approximately 20 to 25 minutes. When finished, pour juices from the roasting pan over fish before serving.

    A fellow Clevelander (west-sider), I LOVE your blog! Thanks for keeping me in the loop!

  10. Posted November 11, 2009 at 5:17 pm | Permalink

    First of all, let me just say brining a turkey is THE VERY BEST WAY TO COOK IT EVER. This year I will totally add apple juice to my brine too.

    This is my favorite pie recipe ever, but please feel free to, like, you know, MAKE YOUR OWN CRUST. I am lazy.

    Pistachio Apricot Pie

    - one large egg beaten
    - 1 cup sugar
    - 1/2 stick butter melted
    - 8 fresh apricots or two cans of canned apricots in lite or no syrup
    - 2 cups slivered almonds
    - 2 cups unshelled pistachios (or you can substitute 3 large tbsp of pistachio paste for 1 cup, and only ruin your fingernails shelling one cup of nuts)
    - 1 tsp vanilla
    - 1 frozen pie shell

    Preheat oven to 375.

    Take one cup of the almonds and one cup of those pistachios (unless you’re using the paste) and grind in a food processor until flour like.

    Put your pie crust down in the pan, and sprinkle the bottom with the remaining almonds.

    Combine the ground nuts, sugar, butter, vanilla, and egg. Mix until well combined.

    Halve and peel the apricots, then lay them down in the pan, flat side down, as evenly as possible.

    Pour the nut mixture over the apricots. Sprinkle the rest of the whole shelled pistachios over the top of the pie.

    Bake for about 55 minutes.

  11. Beth
    Posted November 11, 2009 at 9:43 pm | Permalink

    The absolute BEST turkey I have ever had. Rotisserie on the grill is the way to go. Last year we made two different turkeys and there were no leftovers from this one.

    Bobby Flay’s Grilled Turkey with Pomegranate-Black Pepper Glaze

    Ingredients

    * 1 (15 pound) fresh turkey
    * Olive oil
    * Salt and freshly ground pepper

    Pomegranate-Black Pepper Glaze:

    * 1 1/2 cups pomegranate molasses
    * 3 tablespoons Dijon mustard
    * 3 tablespoons prepared horseradish, drained
    * 2 tablespoons coarsely ground black pepper
    * Salt

    Directions

    Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper. Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.

  12. Posted November 11, 2009 at 10:16 pm | Permalink

    I am hosting Thanksgiving this year. I am going with a “Southern” theme as I am featuring a TurDuckEn as my Center Star! With my TurDuckEn, I am also serving:

    Mashed Potatoes with apple bourbon gravy
    Macaroni and Cheese
    Roasted Brussel Sprouts with dried cherries, shallots and gorgonzola dolce
    Collard Greens
    Cranberry stuffing with Rustic bread
    Sweet Potatoes with Mallows and Pecans
    Cast Iron Cornbread
    Nouveau Beaujolais… it is Thanksgiving, afterall

    Everyone has a variation of this recipe. However, the trick to this recipe is to brown the marshmallows at the end of cooking to form a nice crust.

    Recipe for Southern Sweet Potatoes:

    In a small bowl, mix together:

    1/2 cup brown sugar
    1/2 tsp cinnamon
    1 TB flour
    2 TB butter

    Set aside.

    4 lbs sweet potatoes (I like jewel yams)

    Peel and chunk potatoes and put in a stock pot. Fill pot with cold water and 1-2 TB salt and bring to a boil. Boil potatoes until they are fork tender–about 15 minutes. Drain. Mash by hand and add:

    1 stick butter… mmhmm
    1/4 cup half/half
    1/4 tsp fresh grated nutmeg
    1/4 tsp ground clove
    1/2 tsp cinnamon

    Stir all ingredients together and spread into an 8×8 casserole dish. Cover with:

    1 cup whole, toasted pecans
    Brown sugar mixture
    1 cup mini marshmallows

    Bake covered at 350 for 30 minutes. Remove from oven and turn on broiler. Place under broiler uncovered until mallows are golden–about 5 minutes.

    Note:: Until the marshmallows, this be made up to 3 days in advance and refrigerated until it is time to bake. If baking it from cold, top with marshmallows just before placing in the oven. Bake at 350 for 50 minutes and then place under broiler until the marshmallows are golden.

  13. Posted November 12, 2009 at 10:03 am | Permalink

    Here’s another one, Brussels Sprouts Gratin:

    http://www.dlayphoto.com/post/240258128/brussels-sprouts-gratin-with-caramelized-shallots

  14. Posted November 12, 2009 at 12:55 pm | Permalink

    I made this once already and taking it to thanksgiving at my parents.

    Stuffed Pumpkin

    2 cups raw basmati rice
    1 cup raisins
    Sherry to cover raisins
    Pumpkin (cheese pumpkins are
    the best) about 12-14 inches
    1 stick margarine
    3/4 pound apples, peeled and sliced
    3/4 pound pears, peeled and sliced
    3/4 cup slivered almonds
    1/2 cup dried apricots—chopped
    4 tbsp rice syrup (optional), or juice
    concentrate (apple or orange)
    1 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp mace
    1/2 tsp allspice
    1/2 tsp cardamom
    1/2 tsp freshly ground pepper

    Cook rice, and while doing so, soak raisins. Preheat oven to 325°
    Cut top of pumpkin and remove all seeds and strings.
    Using a spoon, carefully scrape out a layer of flesh without breaking the
    shell, about 1 lb. Steam pumpkin meat until tender.
    Heat 2 tbsp margarine, and saute apples, pears, almonds, and apricots, about
    5 min. Add 2 tbsp rice syrup, spices, cooked rice, steamed pumpkin, and salt.
    Melt remaining margarine, and stir in remaining rice syrup. Add a little cinnamon,
    and brush inside of pumpkin with it.
    Spoon filling into pumpkin and replace lid. Place on oiled baking sheet and
    bake for one hour.
    Place on large platter, and surround with fall-colored flowers, and leaves.
    Serve with stuffing, caramel carrots, cranberry sauce, salad, and biscuits.

  15. Rob F.
    Posted November 12, 2009 at 6:32 pm | Permalink

    First of all, thanks to everyone for the great recipes and ideas.

    To accompany the standard sides, my wife makes a delicious cranberry chutney for Thanksgiving. It is a great stand-alone side, and adds beautiful color to the plate. But if you’re like me, I find it makes the perfect “glue” for my plate of mashstuffcorngreenurkey! I can’t wait to make a mess on my plate in a couple of weeks…

    Recipe for Cranberry Chutney:

    2/3 cup cider vinegar
    1/2 cup sugar
    1 1/2 cups peeled, diced apple (granny smith)
    1/3 cup onion, chopped
    1/4 tsp. each of cinnamon, ginger, allspice, cloves OR 3/4 tsp pumpkin pie spice
    6 oz. dried cranberries
    1/2 can jellied cranberry sauce
    1/4 cup raisins

    Combine vinegar and sugar in medium sauce pan. Bring to a boil, add onion, raisins, and apple, then return to a boil. Add remaining ingredients. Reduce heat to low. Cook for 25 minutes or until apples are tender. Stir occasionally. Serve warm or at room temperature.

  16. Posted November 12, 2009 at 11:07 pm | Permalink

    Hey, this was a perfect comment thread. I have to do the dinner this year for my folks, and now I have like 3 new dishes to try. Totally awesome.

  17. Posted November 15, 2009 at 10:12 pm | Permalink

    I have everyt Thanksgiving Recipe from my friends, family, and even some people I don’t know any more. Hopefully there is some thing there that you guys can use.

  18. Posted November 15, 2009 at 10:14 pm | Permalink

    You can delete my previous post. Apparently I am internet challenged.

  19. Posted November 15, 2009 at 11:00 pm | Permalink

    This year I’m taking over cooking Thanksgiving since my parents were both diagnosed with cancer. I’ve always wanted to make brussel sprouts for them and I have my own little recipe that I concocted. It’s Bacon Brussel Sprouts. If you want the recipe feel free to check it out on my food blog http://cookingwithjackson.wordpress.com/2009/11/06/herbed-chicken-with-basil-pasta-and-bacon-brussels-sprouts/

    Just scroll down with the recipe.

    Enjoy!

  20. jay
    Posted November 16, 2009 at 11:33 am | Permalink

    Thanks for all the great recipes.

    Like some other posters, we’re preparing our first Thanksgiving dinner this year and we’ve been trying out a bunch of different recipes over the last few weeks, including turkey recipes. Last week, we tried Alton Brown’s brined turkey recipe (http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html), and yesterday we tried Doug Katz’s recipe. (Now we’re sick of turkey!)

    As between the two, we’re sticking with Alton Brown’s. Doug’s uses twice as much salt in the brine and the turkey (brined in both instances for about 18 hours) was way too salty, even after rinsing it (which Doug’s recipe doesn’t specify). Also, while preparing the brine for Brown’s recipe is more labor intensive (the brine has to be cooked and then cooled), preparing the vegetables that Doug’s recipe calls for is both labor intensive and messy–they’re to be browned in oil, which splattered and made a bit of a mess. Finally, Doug’s recipe ais missing some important details, i.e., was I supposed to rinse the turkey after brining? Was I supposed to cook the turkey directly on the vegatables or on a rack? (I used a rack because I was concerned the bottom of the turkey would not cook properly). While we were glad to try his recipe, we just weren’t that happy with the process and results.

    Good luck to all this Thanksgiving.

  21. Michelle V
    Posted November 16, 2009 at 1:15 pm | Permalink

    Recipe Change! Hi everyone, based on Jay’s comment, I reached out to Doug to see if he could offer any tips, etc. to the poster. He shared that he made an error in the recipe. It should be 1 c sugar and 1 cup salt – not two.

    Thanks to Jay for trying this out for us all before Thanksgiving and making us aware that something was off.

  22. Posted November 16, 2009 at 6:04 pm | Permalink

    Pacific Cranberry sauce:
    1 can Canned Cranberry Sauce (berry type, not gel)
    1/4 can Crushed Pineapple – drained
    1/2 can Mandarin Oranges – drained
    Cinnamon to taste
    Nutmeg to taste

  23. Kimberly Rush
    Posted November 18, 2009 at 2:25 pm | Permalink

    So who won the gift card? I guess I didn’t! But thanks to everyone for all the great recipes!

  24. Posted November 18, 2009 at 3:05 pm | Permalink

    Sorry for the delay – just learned #19 is the winner. Thanks for everyone for participating. I know I now have lots of new dishes to try!

    -Michelle

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