I had the table all set for Christmas dinner! I used my china for the first time in YEARS!! It's the set that was my mothers. I love it! It's so fun to get out the good place settings, something I should do more often!
I made Shirley Temples for the girls... they loved it!
We brined our first turkey this year. It's quite a process but it was so good! We used Roger and Sharon Hubbard's recipe. (see below) I had to watch a video on how to truss a turkey, 'cuz I had no idea...
The final product... so yummy! It was picture perfect too!
Brined Roasted Turkey (serves 10-12)
3 cups Morton Kosher Salt
2 cups sugar
Turkey (12-14) lbs., rinsed thoroughly, giblets, neck and tailpiece removed.
1 medium onion, chopped coarse
1 carrot, chopped coarse
1 celery rib, chopped coarse
2 sprigs fresh thyme
1 tablespoon unsalted butter, melted
More butter for basting
1. Dissolve salt and sugar in 2 gallons of cold water in stock pot or large bucket. (I used my cooler and lined it with a garbage bag, I had to use a little bit more water to cover it). Add turkey and refrigerate or set in very cool spot (about 40 degrees-we sat ours outside) for 4-6 hours. *Turkey must be completely covered with water. We had to put a weight on the turkey to keep it from floating. You can use a brining bag as well.
2. Remove turkey from water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet and refrigerate, uncovered, 8-24 hours.
3. Adjust oven rack to lowest position and heat oven to 400 degrees. Toss onion, carrot, celery and thyme and 1 tablespoon butter in medium bowl. Fill cavity with mixture. Tuck wings behind back and truss turkey.
4. Brush turkey breast with butter, then set turkey breast side down on foil lined V rack sprayed with no stick cooking spray. Brush back of turkey with butter. Pour 1 cup water ing pan. Roast 45 minutes.
5. Remove roasting pan with turkey from oven, brush back with butter. Using thick wads of paper towels rotate turkey leg/wing side up. If liquid in bottom of roasting pan has evaporated, add ½ cup water. Roast 15 minutes longer.
6. Remove roasting pan with turkey from oven, brush exposed surfaces with butter. Using thick wads of paper towels rotate turkey second leg/wing side up. If liquid in bottom of roasting pan has evaporated, add ½ cup water. Roast 15 minutes longer.
7. Remove roasting pan with turkey from oven, brush exposed surfaces with butter. Using thick wads of paper towels rotate turkey breast side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170-175 degrees on instant read thermometer 30-45 minutes longer. Move turkey from rack to carving board and let rest about 20-30 minutes. Carve and serve.
(The last time we did this, we did not do the leg/wing rotations. We added the 15 minutes for each of those rotations to the breast side down and breast side up roasting times.)