Now we trudge on in search of the perfect turkey to adorn my otherwise cluttered dinner table. I can say this, we always buy enough turkey to feed 3 families. I am not sure why my husband and I, feel the need to get a 20 pound turkey every year, but we do. The last six years of Thanksgivings, I actually was home for the whole event from the Macy's Thanksgiving Day Parade to the Football games that lull our overstuffed families to sleep.
Now that I am home to cook Thanksgiving, I get excited trying new things. I would love to deep-fry a turkey, however my husband is a traditionalist and his nose crinkles up even at the mention of it. One year, I wanted to try a Turducken, but with everything to do, my feet got cold thinking about it, plus not being fond of the flavor of duck, helped sway me in the traditional Roast Turkey lane again.
I come from an Irish family, with a great sense of humor, and during holidays, I can remember sitting around laughing at ourselves and each other. All of my family gatherings had a healthy serving of humor.
1 gallon Kitchen Basics Vegetable Broth(about 4 of them)
1/2 gallon of Cold Hollow Apple Cider
1 cup kosher salt
1 bunch rough chopped rosemary
1 bunch rough chopped sage
1 bunch rough chopped thyme
1 bunch rough chopped savory
1 bay leaf
2 oranges cut in half
1 tablespoon whole black peppercorns,crushed
1 tablespoon allspice berries, crushed
4 whole cloves
2/3 cup molasses
1 14-18 pound turkey
1 gallon ice water
In a stock pot combine all ingredients except for the ice water and turkey. Bring to a boil, and cook for about 5 minutes. Cool liquid to room temperature. Remove innards of the turkey and rinse with cold water and pat dry. Combine the brine, the ice water in a 5 gallon bucket or anything that will hold the turkey. Place the turkey into the brine breast side down and weigh it down to ensure that the bird is completely submersed in the liquid. Cover and refrigerate or store in a cool place overnight. Turning the bird over halfway through the brining process. Remove turkey from brine and rinse well. Preheat oven to 350F and roast 2 1/2 to 3 hours. Important, don't add any additional salt to your bird as it has been brined in salt.
Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.~Erma Bombeck