When it comes to making and serving turkey – your reputation as a cook is riding higher than ever! If it’s tasteless, dried out, and lacks any resemblance of moistness, you’re toast! However, if you serve up a nice, juicy, flavorful turkey – you’re everyone’s hero. If you wouldn’t mind achieving this sort of hero status and want to serve a turkey that’ll have them raving all year long, try soaking your turkey in a brine solution overnight.
Brining a turkey is probably the simplest and easiest way to add flavor to any holiday meal. Here are the basic tools and utensils you’ll need to brine a turkey:
large 10+ quart cooking pot
chest cooler bigger and deeper than your turkey
large wooden spoon
And here are the ingredients you’ll need to brine your turkey:
2 cups kosher salt
2 tbsp peppercorns
5 bay leaves
2 cups brown sugar
1 bag of ice
1 6-12 lb turkey
6 cloves fresh garlic peeled
How to brine a turkey
Make sure you make your brine mixture 2 days before you’ll actually be cooking your turkey!
First of all, fill up your large cooking pot with at least 2 gallons (8 litres) of cold, fresh water and put it on the stove on the highest setting. Now pour in your kosher salt and brown sugar. A general rule of thumb is to add one cup of each per gallon of water used.
Next throw in your bay leaves, peppercorns and garlic cloves. Then bring the whole thing to a boil while stirring occasionally. Boil the brine mixture for about a half hour to make sure the pepper, bay leaves and garlic have had a chance to infuse the liquid nicely.
Remove the pot from the heat and let it cool for a couple of hours before putting it in the refrigerator overnight.
The next night before you go to bed, wash off your turkey under the faucett and remove anything from the inside, like the neck and giblets. Put your turkey in the cooler and pour in your brine mixture, making sure that the entire turkey is covered with liquid. Then pour in the bag of ice and place the cooler in a cool place like your garage or basement. Leave it in the brine solution for about 9 or 10 hours and no more or it could be damaged beyond repair.
Then take the turkey out of the brine mixture and dry it completely with paper towels, inside and out. Place it into your roastpan and keep it in the refrigerator until you’re ready to put it into the oven.
Be sure to clean and disinfect all the tools and utensils immediately after using them and don’t forget to wash your hands thoroughly after touching raw meat of any kind, especially poultry.
Of course, there are many variations you can use when cooking just about anything. As a rule though, one cup of kosher salt and a cup of sugar per gallon (4 litres) of water is best. The other ingredients of the brine mixture are optional and can be experimented with depending on what your tastes are.
Video: How to brine a turkey – by someone who isn’t associated with me or this site in any way. But what skills!
2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® French Fried Onions
1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake 5 minutes or until the onions are golden brown.
TIP: Use any of the following – 2 bags (16 to 20 ounces) frozen green beans, 4 packages (9 ounces each) frozen green beans, 4 cans (about 16 ounces each) green beans or about 3 pounds fresh green beans for this recipe.
Extra Tips!
For added crunch, add ½ cup sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, stir in 1/2 cup chopped red pepper with soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with an additional 1/2 cup additional Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell’s Condensed Golden Mushroom soup for Cream of Mushroom soup. Omit soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
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I LOVE Holiday traditions. My family can certainly attest to that. There are certain things we eat each Thanksgiving, each Easter, each Christmas, New Years, etc. On Thanksgiving morning, for example, I make delicious cream puff pastries. New Year’s Day always means a new soup recipe and our traditional New Year’s Punch. Every holiday meal features a family favorite: Campbell’s Green Bean Casserole. I was trying to think how long I’ve been enjoying this remarkable casserole and, guess what, I can’t remember ever NOT having it at Christmas, Thanksgiving, and Easter. Even before I was old enough to cook, my mother and grandmothers fixed it.
We all look forward to this casserole each holiday. We certainly aren’t the only ones who love Campbell’s® Green Bean Casserole with a passion. In fact, after 54 years it has not only become synonymous with the Christmas season, it is expected to be part of the holiday meal on nearly 30 million tables across the U.S.
The traditional Green Bean Casserole recipe includes a creamy, crunchy combination of green beans, Campbell’s Cream of Mushroom soup and French’s® French Fried Onions. Over the years, holiday hosts have added their own custom touches, including garlic, red pepper, hot sauce, bacon, almonds or cheese. No matter how you choose to serve it, this is one side that generates rave reviews each and every time.
And Cream of Mushroom soup is not just for Green Bean Casserole! This year, Campbell’s Cream of Mushroom soup has reached a true milestone – 75 years of helping America’s cooks create memorable meals. This versatile ingredient can also help transform holiday leftovers. Two easy recipes to try are Turkey & Stuffing Casserole and Turkey & Broccoli Alfredo. For these and other great tasting recipes, visit www.CampbellsKitchen.com.
Are the kids in your family less than enthusiastic about traditional pumpkin and pecan pies after Thanksgiving dinner? Sometimes kids (counting kids in their 20′s) can be very particular about their desserts – if they don’t detect chocolate, their mind tunes completely out. While I can certainly relate to that, I”m all about Pumpkin and Sweet Potato pie. However, if you have loved ones in your family who don’t care for these Thanksgiving pies, Mrs. Prindables is a delicious and oh-so-beautiful alternative.
I got a Autumn Wreath Jumbo Apple in the mail a few days ago and my family and I were blown away. It came in a gorgeous box and was wrapped in a very, very classy manner! What can I say, it was stunning. The beautiful autumn wreath at the top of the apple is a real work of art. I have mine perched in a brass candle holder (I happen to collect them, with a collection in the hundreds) – it makes a lovely Autumn decoration.
The best part, of course, was the treat, itself. A huge Granny Smith apple (delicious!) is coated in caramel. Then the real fun begins: It’s covered with peanut butter chips, almonds, and the richest chocolate candy you ever tasted. There are other flavor combinations available (click here for all of them).
You could sit the beautiful apple in the middle of the dessert table as is, or slice it into many pieces and present them on a platter – either way, it’ll be the talk of the day. If you have more than 10 people, you’ll need 2 apples – one easily will serve 8-10 people.
Mrs. Prindable’s, the #1 maker of handmade gourmet apple gifts, has created the “Autumn Wreath Jumbo Apple”, a new, jumbo Granny Smith apple coated in homemade caramel, rolled in peanut butter chips and almonds, then doused with dollops of milk chocolate and dark chocolate, topped off with a decorative Autumn Wreath ornament. This unique apple gift is also available in all eight signature Mrs. Prindable’s flavors, with a variety of premium chocolates and gourmet nut and candy toppings. Each decadent apple weighs up to 1.5 lbs., and is easily sliced to serve between 8 and 10 guest.
Cost is $26.95 plus tax and shipping. – Mrs. Prindables.com
There’s plenty of time to order for Thanksgiving. For Standard Delivery, order by Monday 11/23.
If you are looking for a unique gift idea for your Thanksgiving hostess, Mrs. Prindable’s gourmet treats are also available in gift baskets. Friends and
family will enjoy a natural basket filled with an assortment of chocolate and caramel-coated apples, pretzels dipped in caramel and peanut butter or chocolate chips, gourmet caramels, premium caramel truffles, almond bark and more. Mrs. Prindable’s gift baskets are available in a wide variety of sizes and price points.
About Mrs. Prindable’s: Mrs. Prindable’s gourmet apples are a far cry from the simple caramel apples you remember from childhood. Instead, Mrs. Prindable’s gourmet apples are true works of art that emerge after artisans handcraft them during a meticulous, 11-step process involving gourmet caramel, premium chocolates and a variety of gourmet nuts and candy toppings.
After delivery directly from the orchard, the premium apples are dipped by hand in creamy, smooth caramel cooked that same day. Using only the best all-natural ingredients — butter, sugar, cream and vanilla — the caramel is prepared in traditional copper pots in small batches that allow for precise monitoring of the quality and consistency. Such attention ensures that each layer is up to the soft and creamy standards that have made Mrs. Prindable’s caramel famous for 25 years.
For more information on Mrs. Prindable’s products, or to place an order, visit www.MrsPrindables.com or call 888.215.1100.
This would make a gorgeous and ideal gift for a hostess during Thanksgiving as well.
Add a Dash of Flaxseed for a Blast of Omega-3 and Healthy Eating For Thanksgiving Meals
Judging by the number of times it’s being mentioned in Prevention, Shape, and other health-oriented magazines, Flaxseed (the grain with high levels of omega-3 fatty acids, fiber, lignans and protein) is being rediscovered by everyone interested in better health. A little known fact is that flaxseed even substitutes for eggs and oil when cooking or baking.
Flaxseed, when ground or milled, is easy to add to everyday foods and has a nutty, buttery taste. Simply sprinkle over cereal, salads, pasta or stir into smoothies or juice.
If you want to help keep your family from gaining the dreaded 5lbs. this holiday season, consider flaxseed a great culinary tool. Self-control plays a role, but you can create super healthy recipes using flaxseed. You can still serve all the family favorites like turkey and mashed potatoes with gravy, even pumpkin pie and muffins, without the fat and calories from eggs and loads of butter. The oil in flaxseed is a great substitute for butter, margarine and oil.
It’s a 3:1 ratio. Substitute 3 tablespoons of ground flax for every 1 tablespoon of butter or margarine. The oil in the flax seeds binds like an egg. 1 tablespoon of ground flax + 3 tablespoons of water = one egg.
Sounds unbelievable, but its true!
Flax seed is a wonder food- rich in fiber, lingans and loaded with Omega-3 fatty acids which have been shown to help control appetite, increase “good” HDL cholesterol and lower blood pressure! Omega-3s are an important part of a healthy daily diet, but most people are deficient in Omega-3 consumption. Flax USA’s Organic Golden Flax comes from flaxseed, nature’s richest plant source of omega-3 fatty acids. The oils in flaxseed are more than 50% alphalinolenic acid (ALA). Just 14g of Flax USA’s milled flax gives a person 2800mg of Omega-3. Most people also don’t get enough fiber in their diets. It is recommended that people consume 25 to 30 grams of fiber every day. On average a person consumes only 13 grams.
Flax USA’s Organic Golden Flax is an excellent source of dietary fiber. Just one serving (14g milled) gives your 4 grams of fiber.
*** After finishing this post, I started surfing around for other recipes using flax seed. Check out the wonderful recipe I found for flax seed peanut butter! I’m sure it’d be delicious on bagles or English muffins. I’m also anxious to try it on fried Peanut Butter and Banana sandwiches… Thank you, thank you very much. (In case you couldn’t tell, that was totally my Elvis impersonation.)
1/2 cup butter
1/2 cup chopped onion
1/2 tsp pepper
2 beaten eggs
4 cups cornbread crumbs
1 can undiluted cream of mushroom soup
1 cup chopped celery
2 tsp salt
1-1/2 tsp sage
2 cups turkey or chicken broth
6 cups crumbled biscuit crumbs
Saute the onion and celery in a skillet with butter and other seasonings. Combine the remaining ingredients and mix well. Bake at 350 degrees in a greased 13×9 inch pan for about 30 minutes or until brown.
Yield: 12-14 servings
Tip: Use biscuits in cans and Jiffy Cornbread Mix if you’re in a hurry.
*** This recipe is from my own kitchen, but the cookbook shown above is from Cooking.com. It’s an outstanding collection of dressing and stuffing recipes that I thought you might be interested in. Dressing is a fantastic side dish year-round – if you’re trying to cut back on potatoes, dressing is a fantastic option.
50 Best Stuffings & Dressings is available at Cooking.com for less than $10.00!
The Crisco Pie Hotline is back to offer the latest baking, storage tips, time saving hints and the option to talk to a live pie pro. You can call 1-877-FOR PIE TIPS toll-free for answers to some of the most common pie-baking questions like:
* “How do I prevent the bottom of my pumpkin pie crust from becoming soggy?”
* “How do I prevent my meringues from weeping?”
* “How can I make a quick, classic pie crust?”
The Crisco Pie Hotline features tips and new helpful hints from the 2009 American Pie Council Crisco National Pie Championship’s Champions Carol Socier and Linda Hundt. Carol is the 2009 Amateur Pie Champion in the Custard category for her “Butterscotch Pecan Cream Pie” and Linda is the 2009 Professional Pie Champion Best in Show for her “Tom’s Cheery Cherry Cherry Berry Pie.” The pre-recorded tips from these experts as well as the live Crisco Pie Pros will help you create a pie you’ll be proud to serve… and delighted to eat!
Home chefs can also visit Crisco Pie Central at www.Crisco.com to find troubleshooting tips, step-by-step visual instructions for creating delicious pie crusts and simple, yet tasty recipes using seasonal ingredients.
Although they may not say it, the number one reason pie crusts don’t turn out is usually because Crisco wasn’t used! I understand wanting to cut back on your spending at the grocery store – and it’s tempting to cut corners by buying off brands. Some off brands work fine (for example, just about everything Kroger makes is perfect), but when it comes to baking pies, Crisco is the only alternative. A beautiful pie crust is worth the extra pennies.
Photo Credit: The delectable image at the top of the post is Crisco’s Caramel Pecan Pie – Click the link for the wonderful recipe. Not counting the crust, there are only 5 ingredients – and you won’t believe what one of them is!
Right around this time, I start whipping out the pumpkin pie and sweet potato pie recipes. My family loves both types of pies, so I can’t go wrong either way. There are so many different recipes for these Thanksgiving favorites and I always feel like I have to try them all. After all, I want to have the best pies I can when Thanksgiving rolls around. My husband greatly prefers sweet potato pies and my middle daughter, Brittany, much prefers pumpkin pies. The rest of us love them both to distraction.
That’s actually one of my top tips for Holiday baking: Experiment! Try out different recipes before the big day rolls around. Never, never, never try a new recipe on a holiday. Granted, more times than not (if you know what you’re doing, anyway) the recipe will turn out fantastic – but if you’re fairly new to cooking or if you frankly don’t do it that often, it’s better to be safe than sorry (and hungry!).
You’re going to love this Honey Pumpkin Pie Recipe – and just in time for Thanksgiving. Be sure to make the Honey Whipped Cream to top it off. Heavenly!
Both recipes are from the National Honey Board – I’ve got nothing but deep love for anyone who makes the world a sweeter place in which to live, love, and laugh.
Recipe for Honey Pumpkin Pie
3 eggs
1 pastry for single 9-inch pie crust
3/4 cup honey
1 can (15 oz.) canned pumpkin
1 cup evaporated milk
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Directions
Preheat oven to 425°F
In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream (recipe follows).
Tip: For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 cup vanilla. Carefully spread over pie, cut and serve.
Recipe For Honey Whipped Cream
1 cup whipping cream
3 tablespoons honey
1 teaspoon vanilla
Directions
Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla. Makes 2 cups. Delicious!
Thanksgiving and Christmas are on the doorstep – two of the most welcomed guests of the year. If I loved this time of year any more, I’d probably explode. From September to January, everywhere you look in our home (and yard), you see pumpkins, happy ghosts (I collect the smiling ones, not the grumps), scarecrows, bats, Pilgrims, Native Americans, turkeys, cranberries, snowmen, santas, angels, Christmas mice, Christmas trees, and or general hoopla.
The room, of course, with the most excitement, is the kitchen – It’s a non-stop party!
An ingredient that I can’t imagine anytime without, let alone the holidays, is Carnation evaporated milk. Not only does it add richness to every recipe it graces, it has a sentimental bond with me as well.
When my husband and I first started dating, I met his adorable mom (Frances) and stepfather (J.L.). They’ve moved on to Heaven now – I guess Heaven needed some extra cuteness. They were an older couple and he looked an awful lot like Abe Vigoda (“Fish” remember him?). When we first started going to their house, J.L. often had coffee made up (loved that about him). I normally put cool whip or whipping cream in my coffee – after all, I was 18-19 and probably didn’t even know what calories were. J.L. always put Carnation evaporated milk in his coffee. The first time he made me a cup, he asked if I wanted “creamer.” I said, “You bet!” To my horror, he reached in the fridge and pulled out a can of Carnation evaporated milk. My mind said, “Whoa, he’s lost it. That’s what my mom puts in Pumpkin pie!”
Never one to hurt someone’s feelings OR turn down a cup of coffee, I graciously accepted the alien cup of coffee. And not only drank every drop – went back for more WITH the evaporated milk.
I still, to this day, love Carnation Evaporated milk in my coffee. It reminds me of afternoons around the table with loved ones – and it tastes fantastic.
I also love evaporated milk in my recipes. Did you know that you can replace whole milk with evaporated milk in just about any recipe. I’ve never run into one that it didn’t work beautifully and richly.
Below is a fantastic recipe from Carnation Evaporated Milk. You have to try it as soon as possible… how about now?!
PEAR OVEN PANCAKE
Ingredients:
2 tablespoons butter, melted
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar, divided
POUR melted butter into 9-inch deep-dish pie plate or cake pan. Swirl to coat bottom and sides of plate.
COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk and eggs in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange pear slices on top of batter in pinwheel design, pushing down slightly. Combine remaining 2 tablespoons sugar and cinnamon in small bowl. Sprinkle top with sugar mixture.
BAKE for 15 to 20 minutes or until puffed and golden brown. Serve warm.
TIP: For a harvest twist on this fabulous recipe, substitute sautéed apples for pears. YUM!
Visit The Cooking Milk.com for more recipes as well as an awesome Virtual Kitchen with a friendly and lovely guide filled with great ideas and information.
TIP: Use Carnation Evaporated Milk the next time you make Hot Chocolate. I’d be willing to bet it’s a “secret” ingredient at a lot of coffee houses. It makes it richer and creamier somehow. Don’t forget the marshmallows!
The beautiful Plymouth pattern features embossed pumpkins, acorns and ears of corn on a warm, creamy white surface.
Click through the link above to see Cooking.com’s entire collection of GORGEOUS autumn dishes and accessories. There’s a pumpkin bowl with a lid that’s begging me to buy it.
Okay, I give in. I held out as long as I could(approximately 2 seconds). I’m thinking that’s a record for me.
Pumpkin is a superfood, whether it’s canned or fresh. This big, beautiful squash is especially good for your heart because it’s loaded with carotenoids that are known to reduce heart disease risk. But there’s more: According to the book’s authors, Steven G. Pratt, MD, and Kathy Matthews, pumpkin is also a good source of potassium, magnesium, fiber, and antioxidant vitamins C and E.
1/4 to 1/2 cup sugar
2 to 4 teaspoons cinnamon
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cloves, optional
2 large eggs (the SuperFoods authors recommend eggs with extra omega-3s)
One 15-ounce can pure pumpkin
One 12-ounce can evaporated nonfat milk (or evaporated 2% milk)
Mix all the ingredients together and pour the mixture into an 8-by-8-inch casserole. Bake it in a preheated (350 degrees Fahrenheit) oven for about 30 minutes. Don’t overbake; the center should be slightly wiggly. Cool and enjoy, or refrigerate for later use.
This would be a fantastic recipe for Thanksgiving!
Right around this time, I start whipping out the pumpkin pie and sweet potato pie recipes. My family loves both types of pies, so I can’t go wrong either way. There are so many different recipes for these Thanksgiving favorites and I always feel like I have to try them all. After all, I want to have the best pies I can when Thanksgiving rolls around. My husband greatly prefers sweet potato pies and my middle daughter, Brittany, much prefers pumpkin pies. The rest of us love them both to distraction.
, a wonderful superfood is in abundance at this very moment: Pumpkins!
