I've now made the brine--added some apple cider to it because I was on the phone with my friend Becky and she said she did last year. Why not? She and I chit chatted while I admired my bubbling mixture.
I am proud. Bill used this recipe. I know others are making it this year as well. I'm perfectly happy making it a part of my tradition. I have my paternal grandparents here in spirit with their cranberry-orange relish, hanky pankies and the meringue on the pies. I wish they were here in person to see me make all of this food. They would be shocked (but would not say so)--they'd be proud (and would say so.) The holidays make me miss them so much that I ache.
Today I wish Bill were here to text questions about my turkey. He'd probably just text back, "Coming over." Always being available to help anyone...he'd fine great joy in coming over and helping. There are few in the world like this. (But I happen to know some and feel awesome about that.)
I look forward to everyone finally arriving. I look forward to watching the Macy's Thanksgiving Day parade--( it's on at 9AM people!! NBC). I look forward to all of the loving comments about Zoë. I look forward to eating all of the food. I look forward to seeing everyone next door.
This Thanksgiving is as about as bitter sweet as you can get. There is a constant reminder that we are all not here--there are people missing. But there is also a constant reminder that we are loved by all that are here.
Happy cooking today. More tomorrow.
Love.
Here is Turkey recipe!!
For the brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Directions
Click here to see how it's done.
2 to 3 days before roasting:Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
ENJOY.
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