Honey and Sage Brined Roast Turkey Recipe

[Alan]

Here's a recipe of Honey and Sage Brined Roast Turkey for your Thanksgiving dinner.

Ingredients
For the honey and sage brine:
1 cupkosher salt
1large handful fresh sage leaves
1bunch thyme
1/2 cuphoney
6cloves garlic, peeled and smashed
1/2 cupfresh whole black peppercorns

For the turkey:
• 1(10 to 12-pound) whole turkey, thawed
• 1small handful fresh sage leaves
• 1bunch thyme
• 1lemon, halved
• 2 to 4cloves garlic, peeled and smashed

Directions
Step 1
For the brine: Put all the ingredients, plus 1 gallon of water, in a large pot and bring to a rolling boil for about 5 minutes. The salt should be dissolved and the herbs aromatic.

Step 2
Remove the brine from the burner and cool until it is room temperature. Refrigerate until ready to use. (It should be completely cooled before brining the turkey.)

Step 3
Place the turkey in a large pot (or brining bag or non-corrosive plastic bucket) with the cooled brining liquid. You can weight down the turkey with a plate (or something else heavy), if needed. Brine the turkey for 12 to 24 hours, flipping the turkey halfway through.

Step 4
Once the turkey is brined, discard the brining liquid and run the turkey under cold water. Pat dry with paper towels (including inside the cavity) and truss the turkey.

Step 5
Stuff the cavity with the sage leaves, thyme, halved lemon, and smashed garlic cloves.

Step 6
Preheat the oven to 350°F. Let the turkey come up to room temperature for 30 minutes to 1 hour.

Step 7
Roast the turkey at 350°F for about 13 minutes per pound, or until the internal temperature reaches 165°F in the innermost part of the thigh and the thickest part of the breast. Or, you can use your preferred roasting method.

Step 8
Let the turkey rest for at least 30 minutes before carving.

Source: https://food52.com/recipes/82102-honey-sage-brined-roast-turkey

 

[bigbrain$]

I found this recipe last month and when I tried it, it was really good. You might want to save this recipe.

No-Bake Pumpkin Cheesecake Recipe

• 1 cup heavy cream, whipped
• 8 ounces cream cheese, room temperature
• 1/3 cup sugar
• 1 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1 3.4-ounce package Jello Instant Pudding, cheesecake flavor
• 1 recipe Gingersnap Pie Crust, (or pre-made graham cracker crust)

Instructions:

In the bowl of a stand mixer, add the heavy cream and whip until soft peaks form, or about 3 minutes. Transfer to a separate large bowl and set aside.

In the same stand mixer bowl, add the room temperature cream cheese and beat using the paddle attachment until smooth and creamy—about 2 minutes. Add the sugar, pumpkin puree, and pumpkin spice and mix until smooth, then add the Jello pudding mix and beat again to mix completely.

Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until it is all incorporated evenly.

Transfer all of the pumpkin filing into your prepared 9" pie crust, and place in the refrigerator for at least 30 minutes to set completely. Slice and serve as is, or with whipped cream and your favorite toppings. Enjoy!


https://thecarefreekitchen.com/no-bake-pumpkin-cheesecake/

 

[Joe Luca]

I don't know how to bake but I found this recipe online, which looks yummy. I will let my wife follow this recipe and hopefully it will not be another epic fail recipe.

Pumpkin Slab Pie

Ingredients:

CRUST

2 1/2 cups all-purpose flour, plus more for dusting
1 Tbsp. granulated sugar
1 tsp. kosher salt
2 sticks cold salted butter, cut into cubes
1/4 to 1/2 cup ice water

FILLING

4 large eggs
3 cups canned pure pumpkin puree
2 1/4 cups evaporated milk
1 cup packed light brown sugar
1 1/2 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. freshly grated nutmeg
1 tsp. kosher salt
Whipped cream, for serving

Directions

1. For the crust: Pulse together the flour, granulated sugar and salt in a food processor. Add the cold butter and pulse until it looks like coarse sand. With the machine running, slowly add the water and process until the dough holds together when pinched. Form the dough into a flat rectangle and wrap in plastic wrap. Refrigerate until cold and firm, at least 1 hour.
2. On a lightly floured surface, roll out the dough into a 13-by-18-inch rectangle, about 1/8 inch thick. Ease into a 10-by-15-inch jelly roll pan and trim the edges, leaving a 1-inch overhang. Fold the overhanging dough under itself and crimp as desired, making sure the crust comes up over the edge of the pan. Chill until firm, about 30 minutes.
3. Preheat the oven to 375˚. Line the crust with parchment paper and fill with dried beans or pie weights. Bake until the crust is set and lightly golden brown around the edges, about 30 minutes. Remove the beans or weights and parchment and continue to bake until the bottom of the crust is golden brown, about 20 more minutes. Let the crust cool completely.
4. Reduce the oven temperature to 325˚. For the filling: Whisk the eggs, pumpkin, evaporated milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt in a large bowl. Carefully pour the filling into the cooled crust and bake until the center is set but still slightly wobbly, 50 to 55 minutes. Transfer to a rack and let cool completely. Cut into squares and serve with whipped cream.

 

[Alan]

Keep the recipes coming!