The turkey seemed daunting at first run through the recipe, but in reality it's pretty easy; just time consuming. I think if we were to host Thanksgiving at our house I'd use it and start a day or 2 ahead. For this one I used a cute little 3 lb Butterball turkey breast (found in the frozen meat section)...didn't feel the need to stick with Martha and her 15-18lb birds. I thawed the turkey (in its original packaging in a sink of cold water for about 3-4 hours til it was thawed more or less).
(the brine)The Turkey: (per my adjustments--which were quite liberal)-Step 1
Brine (or a broth of sorts you make and soak the bird in for several hours, preferrably overnight)
3/4 c coarse salt
1 c sugar
1 tsp celery seed
1/2-3/4 c chopped frozen onion
2 bay leaves
1 bulb of garlic cut in half, length-wise
2 tsp black pepper
1 1/2 tsp cumin
1/2-3/4 tsp red pepper
1/2 tsp cloves
3/4 tsp allspice
4 c water
Mix all together in a boiler and bring to a boil; remove from heat, allow to cool completely.
When it's cool place turkey in a bowl/dish; pour brine over it and add enough water (if needed) so it covers the whole bird and cover, refrigerate overnight.
Turkey Step 2:
Preheat oven to 425F.
Mix together the following:
(SPICE BUTTER)
1/2 stick butter
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp red pepper
1/8 tsp allspice
1/8 tsp cloves
1/8 tsp nutmeg
Mix together well, set aside.
Now, place your turkey in a roasting pan. Pour a small amt of the brine in the bottom of the dish (maybe like 1 c)...you can pour the rest out or hold onto it for basting. Use 1/3 of the butter mixture and rub the top of the turkey down. Place in the oven. After 30 min, turn the heat down to 350F; recoat with 1/2 remaining butter and little brine. Con't basting every 30 min. When the turkey gets golden brown & crispy cover with foil and con't baking until an inserted meat thermometer reads 180F. (Ours took a little over 3 hours to cook).
Potato Gratin:
1 Tbsp butter
1.5 tsp EVOO
1 yellow onion, sliced
1/2 tsp sugar
4 small baking potatoes, peeled and sliced (1/8")
salt and pepper, to taste
4.5 oz Reblochon cheese (I used Camabert), coarsely chopped
2 tsp dried thyme
**Preheat oven to 325F (I baked it at 350F b/c of the turkey also sharing the oven)
1. In med skillet over med-hi heat melt butter and heat oil. Add onions. Sprinkle with sugar. Sautee until onions are golden and soft.
2. In a casserole dish (I used a 10" round Corningware dish)--well greased--layer 1/3 potatoes. sprinkle with salt and pepper, 1/3 of the thyme, half cheese and half the onions.
3. Layer another 1/3 of potatoes. Sprinkle with salt, pepper, 1/3 of the thyme, remaining cheese and remaining onions.
4. Now add the final layer of potatoes, sprinkle with salt/pepper and remaining thyme.
Cover with aluminum foil and bake 25 min, remove foil and con't baking for 20-30 more min or until its goldening on top.
Broccoli: (adjust amts as needed)
Broccoli-fresh, coarsely chopped
walnuts, coarsely chopped
shallots, thinly sliced
salt/pepper
EVOO
In a med skillet over med-hi heat, heat EVOO. Sautee shallots til soft and goldening. Add broccoli and 1/2 c water, simmer uncovered til water is absorbed (add more water if softness of broccoli is not achieved). Toss in walnuts and little butter/EVOO and stir til they're warm. salt/pepper to taste.
Brine (or a broth of sorts you make and soak the bird in for several hours, preferrably overnight)
3/4 c coarse salt
1 c sugar
1 tsp celery seed
1/2-3/4 c chopped frozen onion
2 bay leaves
1 bulb of garlic cut in half, length-wise
2 tsp black pepper
1 1/2 tsp cumin
1/2-3/4 tsp red pepper
1/2 tsp cloves
3/4 tsp allspice
4 c water
Mix all together in a boiler and bring to a boil; remove from heat, allow to cool completely.
When it's cool place turkey in a bowl/dish; pour brine over it and add enough water (if needed) so it covers the whole bird and cover, refrigerate overnight.
Turkey Step 2:
Preheat oven to 425F.
Mix together the following:
(SPICE BUTTER)
1/2 stick butter
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp red pepper
1/8 tsp allspice
1/8 tsp cloves
1/8 tsp nutmeg
Mix together well, set aside.
Now, place your turkey in a roasting pan. Pour a small amt of the brine in the bottom of the dish (maybe like 1 c)...you can pour the rest out or hold onto it for basting. Use 1/3 of the butter mixture and rub the top of the turkey down. Place in the oven. After 30 min, turn the heat down to 350F; recoat with 1/2 remaining butter and little brine. Con't basting every 30 min. When the turkey gets golden brown & crispy cover with foil and con't baking until an inserted meat thermometer reads 180F. (Ours took a little over 3 hours to cook).
Potato Gratin:
1 Tbsp butter
1.5 tsp EVOO
1 yellow onion, sliced
1/2 tsp sugar
4 small baking potatoes, peeled and sliced (1/8")
salt and pepper, to taste
4.5 oz Reblochon cheese (I used Camabert), coarsely chopped
2 tsp dried thyme
**Preheat oven to 325F (I baked it at 350F b/c of the turkey also sharing the oven)
1. In med skillet over med-hi heat melt butter and heat oil. Add onions. Sprinkle with sugar. Sautee until onions are golden and soft.
2. In a casserole dish (I used a 10" round Corningware dish)--well greased--layer 1/3 potatoes. sprinkle with salt and pepper, 1/3 of the thyme, half cheese and half the onions.
3. Layer another 1/3 of potatoes. Sprinkle with salt, pepper, 1/3 of the thyme, remaining cheese and remaining onions.
4. Now add the final layer of potatoes, sprinkle with salt/pepper and remaining thyme.
Cover with aluminum foil and bake 25 min, remove foil and con't baking for 20-30 more min or until its goldening on top.
Broccoli: (adjust amts as needed)
Broccoli-fresh, coarsely chopped
walnuts, coarsely chopped
shallots, thinly sliced
salt/pepper
EVOO
In a med skillet over med-hi heat, heat EVOO. Sautee shallots til soft and goldening. Add broccoli and 1/2 c water, simmer uncovered til water is absorbed (add more water if softness of broccoli is not achieved). Toss in walnuts and little butter/EVOO and stir til they're warm. salt/pepper to taste.
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