Thanksgiving Brined Turkey Serves 8 to 10 6 qt water 1 lbs kosher salt 1 cup molasses 2 cup Honey 1 cup soy sauce 1 Tbs dried red pepper flakes 1 Tbs dried sage or 2 to 3 stalks of fresh 1 Tbs dried thyme or large bunch of fresh 2 garlic bulbs , cloves separated not peeled 5 lbs ice 14 to 16 lbs turkey , cleaned , innards removed 1 lbs butter 2 lemons , zested ( optional )
Using an 8 quart or large pot , bring 3 quarts of water to a boil . Turn heat off . Add salt stir until dissolved .
Add molasses , honey , soy sauce , red pepper flakes , sage , thyme and garlic to salted water . Stir to blend . Add remaining 3 quarts of water .
Add ice to cooler or bucket that is large enough to hold brine and turkey . Pour brine over ice and mix to blend all ingredients .
Submerge turkey , breast side down , in brine . Make sure cavity of bird fills with the liquid . Cover and allow bird to sit in brine for 12 hours or overnight .
Remove bird and dry thoroughly with absorbent kitchen towel or paper towel . Make sure cavity is wiped out .
Cream butter with lemon zest . ( optional to lemon zest - add Tbl of each , garlic powder , onion powder , paprika to creamed butter ) Gently lift skin on breast of bird , spread half of butter on each side of breast . Preheat oven 350 degrees . Put turkey in a roasting pan fitted with a rack . No rack , no problem , use stalks of celery and or carrots on the bottom of pan . Roast bird until internal temperature reaches 170 degrees when taken temp on the thickest part of the turkey thigh . 12 to 14 lbs bird takes about 3 ½ hours .
Move turkey to cutting board or platter , tent with foil and let it rest for 15 minutes before carving .
Cranberry Orange Sauce
Serve 10 12 oz Cranberry , fresh or frozen 1 cup white sugar 1 cup fresh squeezed orange juice 1 Tbs orange zest , chopped fine 1 tsp cinnamon 1 tsp clove ½ tsp salt
Add all ingredients to saucepan and cook on medium heat for 10 to 15 minutes .
Remove from heat and place sauce in a bowl . It will thicken as it cools .
Can be made ahead of time . Cover and store in fridge .
Roasted Root Vegetables
Serve 6 to 8 1 lbs Bussel Sprouts cut in half 3 each Sweet Potatoes , peeled , cut bite size ( ½ inch cubes ) 1 large Rutabaga , peeled , cut bite size ( ½ inch cubes ) 2 Tbs olive oil 1 Tbs kosher salt 1 tsp black pepper 2 tsp red pepper flakes for heat ( optional )
Line baking sheet pan with foil . Add vegetables to pan . Add oil and spices to vegetables and toss to coat . Preheat oven 350 degrees Bake 30 to 40 minute or until tender . If vegetables are not lightly charred , set oven to broil and broil to light chard . ( Do not walk away , they will burn !) This can be done ahead of time and reheated when served Options – add carrots , beets , parsnips , peel and cut into bite size
November 2022 SEKY - Life in Southeast Kentucky • 29