A turkey is a funny bird!

It’s that time, folks! One of my favorite times of the year! There are many, my birthday for example (duh!) but none deal with food like Thanksgiving (although it is tied with Christmas and Easter is a close 2nd). I have many things to be thankful for - friends, family, employment - but mostly I’m thankful that I’m blessed with the opportunity and the ability to enjoy good food!

So, here are some things to help you with your Thanksgiving day feast. Any questions or if you’d like other recipes (I have tons!), don’t hesitate to ask! (Just don’t call me at 1 AM Wednesday night as I’ll be asleep starting on my month long vision of dancing sugar plums!)

Turkeys:

According to Benjamin Franklin, turkeys are the perfect American symbol. His argument was the fact that the eagle is a sinister and voracious predator while the turkey is a reserved and simple forager as well as one of a few culinary saviors to the pilgrims who struggled to colonize the new world. While Dr. Franklin may have lost that vote, and I for one have to admit I'm glad he did, the turkey has still, nonetheless, become an American icon. America may lag behind such countries like Israel as far as turkey consumption per capita goes, but around the world, the turkey has become synonymous with America like the Roast Who-beast with Seuss’ Grinch.

So how does one go about choosing the perfect bird for Thanksgiving? There are a few simple tips to follow. For starters, bigger is better. According to Epicurious.com, figure about one pound per person, or more if you love having turkey sandwiches everyday for the month between then and your next turkey at Christmas (Why do we do that to ourselves?!). Hens are usually about 15 pounds or less. The big ones are the toms and they can be up to 25 pounds.

So, what exactly are you getting when buying a turkey? It's always a good idea to read the label. It's an even better idea to know what the label is telling you. Be sure to read the label carefully. If the label says “Fresh”, it doesn’t necessarily mean “fresh”. It just means that the turkey has been held at no less than 26° F. Frozen, of course, means 0° F and below and are favorites for graveyard stock boys on the PTBA - Pro Turkey-Bowlers Association. A turkey labeled “natural” means just that - no artificial anything; flavorings, colorings, moisturizing agents or otherwise. Be careful with turkeys labeled “self-basting”. They may not be “natural”. Free-range means the turkey had full access to the farmer's front yard. Organic turkeys are the same as free-range turkeys only without the possibility of steroids, artificial growth hormones or antibiotics.

Fresh turkey is always best. If you do get a frozen turkey, get it far enough in advance for it to be able to thaw out in the refrigerator, preferably on the bottom shelf in the back. Give it about five days or so to thaw. If you don’t have the time, let the turkey sit, fully submerged under water in your sink or bucket, changing the water every so often to keep bacteria from festering. Figure about 10 minutes per pound to thaw.

Honey-brined Roasted Turkey

1 19-20 pound turnkey, cleaned
4 quarts water
4 quarts cider vinegar
2 cups kosher salt
4 cups honey
6 cloves garlic, peeled and slightly smashed
2 tablespoons whole black pepper
1 sprig fresh rosemary
olive oil

Place a large garbage bag (at least 10 gallons) in a large stock pot. Mix the liquids and spices, except the olive oil, together in the bag until salt and honey dissolve. Place the cleaned turkey, without the gizzards, in the bag, making sure the turkey is completely covered by the brine. Seal up the bag and refrigerate for at least 12 hours. 18-24 hours is preferred.

Remove the turkey and let drain on a rack. Discard the brine. Rub a little olive oil (about 1 tablespoon per each side) on the breasts under the skin. Truss the turkey (although you shouldn't have to worry about this as most turkeys come pre-trussed, meaning the legs are tied). Place the turkey, breast down (this allows the fat to seep through the breast keeping it moist), on a rack in a roasting pan and tent loosely with foil. Roast at 350°, basting every 30 minutes after the first hour, until the internal temperature in the thigh reaches about 175°-180°, about 5-6 hours. Remove the foil for the last half hour. Let rest, breast side up, loosely tented on a platter, for at least 10-15 minutes before carving

Mashed Potatoes with Pears

5 pounds potatoes
1 C + 2 T butter or margarine, room temperature
4 large Bartlett pears, peeled and diced medium
1 can pear nectar
1/2 teaspoon cinnamon
1 tsp salt
½ tsp pepper
1 C milk


Boil the potatoes in salted water until soft and very tender. While the potatoes are cooking, melt 2 tablespoons butter in a sauté pan. Add the pears and sauté until they begin to soften, about 5 minutes. Add the nectar and bring to a simmer, covered, reducing the heat to medium low and stirring occasionally, about 4-5 minutes. Let the pear mixture cool a little and then puree 3/4 the mixture.

Place the prepared sweet potatoes in a large mixing bowl. Add the pear mixture and remaining ingredients and beat on medium speed until creamy.

Sweet Potato Gratin

4 large sweet potatoes (4-4 1/2 pounds)
1 pound russet potatoes
3 tablespoon finely chopped onion
1 1/2 tablespoon minced ginger
2 tablespoons sugar
1 cup heavy cream
2 tablespoons butter, melted
1 cup chicken broth
1/4 teaspoon nutmeg
1 tablespoon fresh thyme, chopped fine

Preheat oven to 400° Peel and slice thinly all potatoes, keeping them in cold water until needed. Place one layer of sweet potatoes in the bottom of a well-greased casserole pan. Sprinkle with one tablespoon onion, 1/2 tablespoon ginger and one table spoon sugar. Repeat with the russets but without the sugar. Finish with the remaining sweet potatoes and top off with the remaining onion, ginger and sugar. Mix the cream, melted butter, broth and nutmeg. Pour evenly over the potatoes. Cover with foil and bake for 45 minutes. Uncover and continue to bake for 15 minutes until potatoes are tender and sauce thickens. Top with thyme and let sit for 10 minutes before service.

Wild Rice Sausage Corn Dressing

2 cups wild rice
1/2 pound ground Italian sausage
3 medium leeks, sliced, white parts only
4 ears of corn, shucked and cut
1 tablespoon thyme
1 teaspoon salt
pepper to taste
1 12 ounce can chicken broth
1/4 cup chopped fresh parsley
6 cups bread, cubed and dried

Bring salted water to a boil. Cook the wild rice in the boiling water for 15 minutes on medium heat. Drain and set aside.
Cook the Italian sausage about halfway on medium heat. Add the leeks and saute until tender and sausage is done. Add the cut corn and thyme and saute for another two minutes or so. Add the chicken broth and bring just to a simmer. Add the parsley, bread cubes and cooked wild rice, mixing well. Simmer covered on medium low heat for about 5 minutes, stirring occasionally.

Nantucket Cranberry Sauce

3-4 oranges, squeezed (about 1 cup)
1 cup apple cider
1 tablespoon orange zest
1/4 cup pure maple syrup
1/4 cup molasses
2 packets of Knox Gelatin
1 pound fresh or frozen cranberries

Bring the cider to a simmer and dissolve the gelatin in the cider. Remove from heat. Grind up the cranberries in the food processor with the orange juice. Combine everything in a saucepan and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Pour the mixture into a glass or plastic container and chill.

Turkey Pan Gravy

While the turkey is resting, pour two cups of water into the bottom of the roasting pan and scrap any residue and drippings from the turkey. Pour it all into a saucepan. Add one quart water and one quart chicken broth, the turkey neck and gizzards, two garlic cloves, two large sprigs of fresh thyme and one teaspoon whole peppercorns. Bring to a boil then reduce the heat and let simmer for 15 minutes. While this is simmering, in a small sauté pan, melt ½ cup butter and whisk in a ½ cup flour until smooth. Simmer for about 2 minutes or so and remove from the heat. Strain the liquid, returning it to the pot and discarding the solids. Bring to a simmer and slowly whisk in the roux (the butter flour mixture) until thick and smooth. The longer the gravy simmers, the thicker it will get.

Fresh Green Beans with Pumpkin Squash and Pecans

I mentioned this one a couple posts ago but it deserves another go.

1 tablespoon butter
1 tablespoon olive oil
1 small (4 lbs) pumpkin, skinned and cubed
1 pound fresh green beans, trimmed and halved
2 teaspoons ground rosemary
2 teaspoons basil
1 tablespoon fresh thyme, chopped fine
1 cup chopped pecans
1/4 cup chicken broth
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper

In a large heavy skillet, or wok, melt one tablespoon of butter together with the olive oil. Sauté the cubed pumpkin on medium heat, stirring occasionally, until the pumpkin starts to brown and caramelize a little. Add the green beans, pecans and herbs. Sauté for about 10 minutes. Add the broth and simmer, covered, for about 10 minutes or until the green beans are tender yet firm. Add the butter and salt and pepper and stir until the butter just melts.

Apple Butter Pumpkin Pie

1 cup pumpkin puree
1 cup apple butter
1/2 cup brown sugar. packed
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3 eggs, lightly beaten
1 cup heavy cream
1 9 inch unbaked pie crust

Preheat oven to 375°. Combine pumpkin, apple butter, brown sugar, and spices. Gently mix in eggs. Stir in the cream. Pour evenly into the unbaked pie crust. It would be a good idea to cover the edges of the crust with foil. Bake for 25 minutes and then remove the foil. Bake for an additional 20-25 minutes or until pie is set and a toothpick inserted in the center comes out clean.

Cranberry Apple Pie

1 ready made pie crust
1 egg white
2 lbs medium Granny Smith apples, peeled, cored and sliced
3/4 cup frozen cranberries
1/2 cup sugar
1 tablespoon flour
1/2 tablespoon cornstarch
2 teaspoons grated orange zest
1/2 teaspoon nutmeg
1/2 cup old-fashioned oats
1/4 cup gingersnap crumbs
1/4 cup brown sugar, packed
4 tablespoons butter, melted

Preheat oven to 375°. Brush the entire inside of the crust with the egg white. Toss the apples and cranberries with the sugar, flour, cornstarch, orange zest and nutmeg. Spread the mixture evenly in the crust, pressing down. Mix the remaining ingredients and spread evenly over the top. Cover with foil and bake on the bottom rack for 45 minutes. Remove foil and bake for 10-15 minutes.

New York Pumpkin Cheesecake

3 cups graham cracker crumbs
2 teaspoons pumpkin pie spice
1/4 cup butter, melted
1 15 ounce can pumpkin
2 pounds cream cheese, room temperature
7 eggs, beaten
2/3 cup brown sugar
2 tablespoons rum
2 teaspoons nutmeg

Preheat oven to 375°. Place a large casserole dish, large enough for a 9 inch spring-form pan, with about a inch of water, into the oven.
Combine the crumbs, butter and pumpkin pie spice. Press evenly into spring-form pan. Bake for 5 minutes.
Combine the rest of the ingredients in a mixer and beat well. Pour evenly into the pan. Gently tap the pan on the counter so the filling settles. Wrap the outside with foil so it’s higher than the edge of the spring-form pan. Place it in the casserole pan of water in the oven. Bake for 5 minutes. Reduce the heat to 300° and bake for an additional 45-50 minutes or until the center is set. Use the toothpick test. Turn off the oven but let the cake remain in the oven for about 30 minutes or so.

Happy Thanksgiving! … and I haven’t forgotten about the pumpkin fusion!