How to Brine a Turkey

How to Brine a Turkey 
 

This is my first year to brine a turkey.  I used the largest pot I have – it probably holds at least 3 gallons of water.  You can buy the brining bags at the grocery during the holiday season.  Since I think it’s ridiculous to pay the price Kroger was asking for theirs, I simply let my turkey soak in that huge pot that I used to make the brine.  

In huge pot add: 

• 2 gallons water (I filtered mine – but I’m an O/C type)
• Zest of one orange + slices of remaining orange
• Zest of one lemon + slices of remaining lemon
• 1 package fresh rosemary (from Kroger produce section)
• 1 package fresh thyme (from Kroger produce section)
• 1 cup apple cider vinegar
• 1 apple cut and diced
• 1 ½ – 2 cups of salt
• Toss in a few peppercorns if you have them
• 4-5 bay leaves 

Combine all ingredients in a large pot and bring to a boil. Turn off heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you’re ready to brine (I’m always in a hurry and added some ice to the brine).

To brine the turkey, remove turkey from wrapper, remove gross bags, and rinse thoroughly under cool water. Place the turkey into a plastic brining bag OR a very large pot. Pour cool brine mixture over the top, adding extra cold water if you need more to cover. Seal bag or cover pot and allow turkey to brine in refrigerator for 8 to 18 hours before roasting.

Before roasting, remove turkey from brine and rinse thoroughly under cold water. Pat dry. Discard brine.

When you brine your turkey, the drippings are quite salty. For this reason, it is VERY important that you use a no-sodium (or low-sodium) chicken broth when you make the turkey gravy.

Many frozen turkeys are injected with a sodium solution—it’s best NOT to brine these turkeys! Brining fresh turkeys for best results

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Mother-In-Law’s Boiled Custard

Mother-In-Law’s Boiled Custard 

What’s the difference between egg nog and boiled custard??  I’ve often thought of egg nog as a northern drink, and of boiled custard being the southern choice.  I’ve been told that egg nog is the “spirited” drink.  After researching this topic I’ve found that both these holiday drinks are frequently spiked. 

Here’s what Yahoo Answers has to say about the difference between egg nog and boiled custard- for what it’s worth:

Traditionally egg nog is raw and not cooked at all! Custard also has a thicker consistency and the eggs have been tempered and slightly cooked. Traditional egg nog is very fluffy due to the beaten egg whites and the folding of cream. So to sum it up-the differences are texture and one is not cooked and the other is. Plus one will get you drunk faster. 

I’d also like to set the record straight – my mother-in-law never spiked her boiled custard! Also, I don’t really care for boiled custard at all.  I have bad memories of bad custard days of my youth – custard too thick to choke down, full of lumps and bumps.  However, if I’d been started young on my mother-in-law’s custard – I think I could have been won over to this southern tradition.  Hers is the best I’ve ever tasted – not too sweet, not too thick, and never, ever lumpy.  Finally the taste of orange tickles the tongue, complimenting the sweetness.  Are you ready to make some real stuff?? 

You will need: 

• 1 quart of whole milk
• ½ cup sugar
• 3 eggs
• Salt
• Rind of one orange
• Double boiler
• Whipped cream
• Nutmeg or Cinnamon 

In large bowl combine milk and sugar, whisking to blend.

In small bowl, beat 3 eggs until fluffy.  Strain beaten eggs in a mesh strainer, set aside. 

Heat water in bottom pan to a double boiler until it begins to boil.  Then put the milk and sugar mixture into the top pan of the double boiler.  Stir frequently until milk mixture is pretty warm – but not boiling.  Then add the strained eggs to the heated milk and sugar.  Add the rind of one orange.  Continue stirring until mixture begins to thicken slightly.  When mixture coats a silver spoon – remove from heat and let cool to room temperature.  Add a dash of salt to the boiled custard.  Taste the custard.  Remove the orange rind. When boiled custard has cooled, place in refrigerator.  Serve chilled in pretty glass.  Garnish with whipped cream, and nutmeg or cinnamon.

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Christmas Country Breakfast Pie and Hashbrown Casserole

Christmas Country Breakfast Pie 

1 deep dish pie crust – unbaked 

Place the following in unbaked pie crust

• 1 pound pork sausage – crumbled, browned, and drained
• ¼ cup chopped green pepper
• ¼ cup chopped red pepper
• ¼ cup chopped onion
• 1 ½ cups shredded cheddar cheese
• 1 cup light cream 

Bake at 375 degrees for 40-45 minutes, or until top is golden brown and set.

 

Hashbrown Casserole

Place in a 9×13 greased baking dish:

• 1 bag Ore Ida frozen shredded hash brown potatoes 

In large bowl mix:

• 1 can cream of chicken soup
• ½ stick melted butter
• 2 Tablespoons minced dried onion flakes
• Salt and Pepper to taste
• 1 cup sour cream
• 1 cup evaporated milk
• 2 cups of shredded cheddar cheese 

Pour liquid/cheese mixture over hash browns.  Stir slightly.  Place in preheated 400 degree oven.  Bake about 45 minutes, or until top of casserole is golden brown. 

This make a lot and can be easily divided and placed into 2 9×9 dishes.  One can be frozen and thawed later for cooking.

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Night Before Christmas Sticky Butterscotch Buns YUM!!

If you don’t have time to make Better Cinnamon Rolls, this recipe is the next best thing to serve on Christmas morning.  I got this recipe a long time ago from my dear friend Betsy.  Hi Betsy!  Although there are no pictures to post yet, I wanted to give the recipe so you could get all the ingredients when you make that last grocery store run.  Sometimes the Cook N Serve Butterscotch Jello Pudding is hard to find close to Christmas. 

1 pkg. frozen dough balls (15 count)
1 pkg, butterscotch pudding, NOT instant
1 stick real butter
¾ cup brown sugar
cinnamon
1 cup chopped pecans
On Christmas Eve:
Butter a bundt pan
Layer One: Sprinkle cinnamon in bottom of pan
Layer Two: Add chopped pecans
Layer Three: Add Dough Balls
Layer Four: Sprinkle dry pudding mix over dough
Layer Five: Melt butter and sugar. Pour over top.
Let prepared dough set out all night uncovered. Christmas morning bake 20-25 minutes at 350 degrees. Remove from oven, placing a plate or round serving platter on top of bundt pan.  Flip pan to release sticky buns. Caution – it’s hot and sticky.  Serve while warm.  Faint and repeat.

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Red Velvet Cake

Red Velvet Cake

I used mostly organic ingredients in this cake.  I found some plant based red food coloring at Whole foods.  However, the label said the color might change when heated.  I added a bit of regular red food coloring to give the cake some color.  Feel free to use as many organic ingredients as you can find.  Although I am avoiding wheat, I did use organic all purpose flour.

In large bowl cream:

• 2 sticks soft butter
• 2 cups sugar
• Add 4 eggs, one at a time, beating after each egg.

In separate bowl, combine:

• 2 ½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 Tablespoons cocoa

Gradually add flour mixture to butter mixture, alternating with 1 cup buttermilk.

Next add:

• 1 teaspoon vanilla
• 3 Tablespoons red food coloring

Blend well.  Divide batter among 3 9” round greased and floured cake pans.  Bake 350 degrees for 25-30 minutes.  Cool then frost.

Frosting:

• 1 pound powdered sugar
• 1 stick soft butter
• 1 8 oz cream cheese softened
• 1 teaspoon vanilla
• ½ cup coconut optional

In large bowl of mixer combine powdered sugar, butter, cream cheese and vanilla.  Beat until smooth.  Frost top of first layer, then add another layer, and frost top of second layer.  Repeat if using 3 cake pans with the final layer.  Frost sides of cake.  Garnish with flaked coconut if desired.

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Festive Cranberry Pineapple Salad

Festive Cranberry Pineapple Salad 

Over the years, I’ve sampled numerous cranberry salads.  Some were too tart.  Some were too sweet.  But this one is just right.  Sweet meets tangy for the perfect duo – and the crunch adds a nice pizzazz too.  Oh, did I mention it is pretty?? Did I also mention EASY?? 

• 20 oz can crushed pineapple
• 2-4 oz packages raspberry Jello
• 1 can whole cranberry sauce
• 1 apple cored and diced
• 1 cup walnuts  

Drain pineapple and save juice.  Add enough water to the juice to measure 3 cups of liquid.  Put liquid in a saucepan over high heat.  When liquid boils, add the 2 boxes of raspberry jello and remove from heat.  Stir about 2 minutes until jello is dissolved completely.  Add the pineapple, whole cranberry sauce, diced apples, and nuts.  Pour into a 9×9 glass dish – or a pretty crystal bowl.  Refrigerate at least 4 hours or until firm. 

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Organic Pumpkin Bread (Wheat and Gluten Free)

Organic Pumpkin Bread (Wheat and Gluten Free)

Don’t be afraid to vary the kind of flour used in some recipes. This is my mother’s original pumpkin bread recipe, which I traditionally make around Thanksgiving and Christmas. Since I am trying to reduce inflammation in my body – I am eliminating wheat from my diet. The original recipe called for 3 cups of plain white flour. I substituted half oat and half spelt flour. I was amazed at the taste of the pumpkin bread – and I do not miss the wheat! I was able to find all organic ingredients too. However you can easily use plain white flour and regular ingredients if you cannot find the organic ones.

This recipe will fill 2 regular loaf pans. However, I like to make the mini loaves and give as gifts. The recipe will make around 8 mini loaves, depending on the size of the little pans.

Sift together in large bowl these dry ingredients:

• 1 ¾ cup organic oat flour
• 1 ¾ cup organic spelt flour
• 2 teaspoons baking soda
• 2 Tablespoons cinnamon
• 1 ½ teaspoons nutmeg
• ½ teaspoon cloves

In another bowl mix these ingredients:

• 3 cups organic sugar
• 1 cup olive oil
• 4 organic eggs (slightly beaten)
• 1 can organic pumpkin (or 2 cups frozen puree)

Add to liquid mixture:

• 2/3 cup water
• 1 teaspoon vanilla
• 1 cup chopped pecans or walnuts
• 1 cup chopped dates

Now add liquid ingredients to the dry ingredients. Stir until well blended.

Bake at 350 degrees. The large loaves will take 50-60 minutes. The mini loaves will need at around 25-30 minutes. Bread is done when a clean toothpick insert in the middle comes out without batter on it.

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Fruit Dip Fluff

Fruit Dip Fluff

I love this dip because it works for most holidays and seasons. Many of our Christmas Eve’s are low key around here. I usually make trays of goodies the whole family can munch on throughout the day. Usually there’s a fire going too. But don’t limit this dip just to Christmas. It is refreshing on hot summer days too. And it may also be varied for fall by adding ½ cup of canned pumpkin to the mix.

• 1 8 oz cream cheese – softened
• 1 7 oz jar marshmallow cream
• Juice of 1 orange
• Zest of 1 orange

Beat the cream cheese with mixer until “creamy”

Add orange juice and zest

Gently fold in the marshmallow cream

Store fruit fluff in an airtight container. Keep refrigerated until ready to serve.

Serve with sliced strawberries, apples, pineapple, grapes, kiwi, pretzels, or even cubes of pound cake.

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Christmas Peppermint Bark

Christmas Peppermint Bark 
 

Here’s another quick and easy Christmas recipe which is elegant on a pretty dish or in a clear jar.  Our kids like to help make this and we often put this in jars and give as gifts. 

You will need: 

• 1 pound of white almond bark
• 2 packages peppermint sticks – crushed (or use 2 12” peppermint sticks) 

I’ve tried crushing the peppermint a couple of different ways.  You may be able to locate crushed peppermint candy in a specialty store.  I prefer to get the large 12” sticks which are about an inch thick. I wrap one in a cheese cloth and hammer away until the candy is crushed – then repeat with the other candy stick.  This time, I used 2 packages of small peppermint sticks.  Surprisingly, it was a bit harder to crush. I’ve also crushed the peppermint sticks in my food processor.  The 12” ones must be broken into smaller pieces before they will fit into my food processor. But they were easier to crush in the food processor than the small sticks. I don’t really know why – perhaps the bigger peppermint sticks are more brittle?? 

Melt almond bark in a large microwave safe dish a minute at a time. Stir after each minute.  Continue microwaving bark until it is melted and smooth, but be careful not to over cook. 

Add the crushed peppermint to the melted almond bark and stir until well blended.  Pour mixture onto wax paper and spread into a thin rectangle.  Let cool until hardened.  I use my Pampered Chef cutter with the serrated edges to cut the peppermint bark into 2×2 inch squares.  Serve or package as a gift.  Store in an airtight container. 

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Chocolate Peanut Butter Ritz

Chocolate Peanut Butter Ritz

Here’s another quick, fun, and tasty Christmas concoction. They are amazing!

You will need:

• 3 Tubes of Ritz crackers
• 1 jar smooth Peanut Butter
• 1 pound chocolate almond bark

Generously spread a cracker with peanut butter and add another cracker for a top. Repeat making peanut butter crackers using all 3 tubes of crackers

Lay out a couple of long pieces of wax paper on counter top.

Place all the almond bark cubes in a large microwave safe bowl. Microwave a minute at a time, stirring after each minute. Continue nuking and stirring until chocolate is smooth. Don’t over cook though.

Using tongs, or a large metal spoon, drop peanut butter crackers into melted chocolate, flipping once or twice to well coat each cracker. Remove cracker with spoon or tongs and place on wax paper. Repeat dipping and coating until you’ve reached your limit, or until the chocolate is all gone.

These are ready to eat as soon as the chocolate hardens. These may be stored in air tight containers for several days. However, they’ve never lasted more than 48 hours at our house. These are great to put in cellophane baggies, tie with ribbon, and give as a gift.

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