Yay - one of my most favorite times of the year has finally arrived: Thanksgiving! Okay, well maybe it arrives tomorrow, but it feels like it’s already here. I have been prepping since Tuesday evening, and my apartment has already benefited from the fabulous smells.
Actually, I guess I technically started my prep on Saturday when I went to Sur La Table to get my knives sharpened. Sadly, the place that I normally go, Larry’s Shaver Shop, seems to have gone the way of the recession. When the husband arrived with the knives, the store was closed down. So, it was up to Sur La Table to save the day, which they did, but going there resulted in me buying a few extra necessities. Seriously, that is one dangerous store.
Anyway, with my chef’s knife nice and sharp, I was ready to really get started on Tuesday. I picked up my pre-ordered turkey, along with all of the other ingredients I will need, from Whole Foods. Since I generally make my own chicken stock for Thanksgiving, I was planning to pick up some chicken wings while I was there. But, Whole Foods actually had packaged turkey necks priced pretty damn cheap, so I thought to myself, Self, why not make turkey stock instead. I grabbed four necks (yum) and also got a turkey wing. I had an extra chicken neck in the freezer (double yum), which I used, plus I threw in the neck from my Thanksgiving turkey.
Okay, enought about necks! The point is, I have full-fledged turkey stock to make tomorrow’s dinner all the more gobble-licious.
Moving on….this morning, before work, I got my brine on. I started by dissolving three cups of Diamond Kosher salt and one and a half cups of brown sugar in six cups of water over high heat. To that, I added a handful of sage, thyme, one head of garlic (sliced lengthwise in half), a few bay leaves, and about a tablespoon of whole, black peppercorns. I let those all steep together for a bit, making sure all of the salt and sugar completely dissolved. Then, I moved that mixture to a 12-quart stock pot, and added enough cold water to get to two gallons (AKA, 32 total cups). The cold water brought the brine down to room temperature - the perfect bath for my 9.54 pound turkey. I threw the whole thing in the fridge, and let it sit for one minute per pound (about ten hours). I put the turkey in breast-side down, to make sure the breast meat got the most of the brine. However, with three hours left in the process, I did give the turkey a flip just to make sure the whole thing got some brine-time in.
Here she is right before I pulled her out:
Moving on….this morning, before work, I got my brine on. I started by dissolving three cups of Diamond Kosher salt and one and a half cups of brown sugar in six cups of water over high heat. To that, I added a handful of sage, thyme, one head of garlic (sliced lengthwise in half), a few bay leaves, and about a tablespoon of whole, black peppercorns. I let those all steep together for a bit, making sure all of the salt and sugar completely dissolved. Then, I moved that mixture to a 12-quart stock pot, and added enough cold water to get to two gallons (AKA, 32 total cups). The cold water brought the brine down to room temperature - the perfect bath for my 9.54 pound turkey. I threw the whole thing in the fridge, and let it sit for one minute per pound (about ten hours). I put the turkey in breast-side down, to make sure the breast meat got the most of the brine. However, with three hours left in the process, I did give the turkey a flip just to make sure the whole thing got some brine-time in.
Here she is right before I pulled her out:
After removing the bird, I rinsed her thoroughly, and put her in her final resting place: the roasting pan (okay, her actual final resting place will be my stomach). Then, I made an herb-butter compound: half a stick of butter, a few tablespoons of olive oil, chopped sage, thyme, and parsley, the juice and zest of one lemon, one minced garlic clove, black pepper, and just a wee bit of salt. I rubbed it under the skin on the breasts, inside the cavity, and all over the skin.
Don’t she look perty? Now, I know most people brine the night before, and take the turkey out right before going in the oven, but I have heard that leads to soggy skin. So, I am trying this method, where the turkey basically air-dries in the fridge overnight. Anyway, marinating in the extra flavor can’t be a bad thing, right? Fingers crossed!
The last thing on my agenda for the night before Thanksgiving was to make Challah for both the stuffing and for sandwiches on Friday. My sister gave me the best Challah recipe, and while it’s time consuming, it’s so worth it. It literally makes the best stuffing ever! I thought I’d share her recipe with you, in case anyone ever is in need of a great Challah recipe. This makes two loaves of bread, or countless “knots”.
Ingredients:
The last thing on my agenda for the night before Thanksgiving was to make Challah for both the stuffing and for sandwiches on Friday. My sister gave me the best Challah recipe, and while it’s time consuming, it’s so worth it. It literally makes the best stuffing ever! I thought I’d share her recipe with you, in case anyone ever is in need of a great Challah recipe. This makes two loaves of bread, or countless “knots”.
Ingredients:
- 2 pkgs dry yeast
- 2 cups very warm water (not hot, or you’ll kill the yeast!!)
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 tsp salt
- 2 eggs, beaten
- approx. 7-8 cups of flour
Method:
Dissolve yeast in warm water with sugar and one cup of flour. Allow to become bubbly - about 30 minutes. This step is a type of proofing before the actual proofing. It proves that your yeast is alive, so you don’t end up getting to the actual proof to only have to throw the whole batch away. Here is what mine looked like:
I thought that was pretty good - those yeast were definitely alive and well!
Next, add three more cups of flour and the salt, mixing as you go. I don’t have a stand mixer, but I have found a hand-held mixer with the dough hooks work well. Once that is all worked in, add the beaten eggs, mix, and then add the oil. Keep mixing until it’s all incorporated.
Then add two to four more cups of flour. Soon, it will become too difficult to mix with the hand-mixer, and you will probably have to move to using your hands. Keep adding flour until the dough forms a ball and isn’t sticky anymore.
Place the dough in a large, lightly oiled bowl, cover with a clean towel, and let rise until it doubles in bulk. I like to keep it in an off oven for this portion. The warmth seems to help. After I take it out, I preheat the oven to 350.
Once it’s risen, punch it down and knead out the air bubbles. Add flour if necessary. Then, shape as desired. (I like the six-strand braid). Glaze with egg wash of beaten egg and water. Sprinkle with poppy or sesame seeds, if desired.
Bake the bread for 35-40 minutes.
When you are done, you should be thusly rewarded:
Next, add three more cups of flour and the salt, mixing as you go. I don’t have a stand mixer, but I have found a hand-held mixer with the dough hooks work well. Once that is all worked in, add the beaten eggs, mix, and then add the oil. Keep mixing until it’s all incorporated.
Then add two to four more cups of flour. Soon, it will become too difficult to mix with the hand-mixer, and you will probably have to move to using your hands. Keep adding flour until the dough forms a ball and isn’t sticky anymore.
Place the dough in a large, lightly oiled bowl, cover with a clean towel, and let rise until it doubles in bulk. I like to keep it in an off oven for this portion. The warmth seems to help. After I take it out, I preheat the oven to 350.
Once it’s risen, punch it down and knead out the air bubbles. Add flour if necessary. Then, shape as desired. (I like the six-strand braid). Glaze with egg wash of beaten egg and water. Sprinkle with poppy or sesame seeds, if desired.
Bake the bread for 35-40 minutes.
When you are done, you should be thusly rewarded:
After they cool, I put the prettiest one away for sandwiches on Friday. I take the one that just didn’t turn out so nice and cut into many small cubes for the stuffing.
I let the cubes sit in an off oven over night to dry out. If they don’t completely dry, I can turn the oven on 200 tomorrow for a little while.
That’s it! Now it’s 11pm, and I am ready for bed! I start the meal tomorrow at 11:30. I have my whole time line written out, so I feel confident that we will be eating between 5 and 6 tomorrow.
Happy Thanksgiving!!
by foodette
That’s it! Now it’s 11pm, and I am ready for bed! I start the meal tomorrow at 11:30. I have my whole time line written out, so I feel confident that we will be eating between 5 and 6 tomorrow.
Happy Thanksgiving!!
by foodette