Just a little ole working gal, who loves food

Thursday, October 25, 2012

Yeah this is late....but just in time for my American Readers!

I know I promised my recipes for my thanksgiving dinner...and they are coming...today actually. So Canadian readers, save this for Christmas...US readers...I got you just in time! This first post is really 2 recipes in one. First is my recipe for homemade veggie stock and second is the brine for my Turkey. I make the veggie stock from scratch for my brine because A) I have lots of veggie scraps when I am prepping for a large dinner and B) cause its excellent to have in the fridge!
In a giant dutch oven add all your veggie scraps (Carrot shavings and some carrots, celery leaves and celery stalks, Onions sliced in half with skins and all, 5 Cloves of garlic smashed, skins too, 5 Tomato's whole, a couple tbsp of Black Pepper whole, 3 Bay Leaves, a huge handful of fresh parsley, some fresh rosemary and some fresh thyme) Then fill up the dutch oven with water until all the vegetables are covered and add a generous dose of sea salt. There is no measuring with this...just dump handfuls of everything until the pot is full!

 Let this simmer on low for about 4 hours....letting all the flavours of the vegetables get acquainted and yummy. Once cooked let this come to room temperature and strain through a colander.
 In a large food grade container (I used my cooler!) add all of the cooled veggie stock, 2 Cups Sea Salt, a handful of each Fresh Sage and Thyme. Mix until all combined.
 Add the Turkey to the container and cover it in Ice. Close and keep in a cool place overnight (in our case we kept it outside...it was freeeeeezing up here!
 When you are ready to cook the turkey the next day, remove it from the cooler and pat it dry. Rub the skin with softened butter and season with salt and pepper.
 Stuff your turkey!!! (Stuffing recipe to come next!) Your Turkey is ready to bake!!
At about the half way point I usually cover the bird in strips of bacon for even extra flavour...Keeps the breast moist and gives the stuffing that little extra salty bacony goodness that it needs!!
Next up...Stuffing!!!

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