I love all holiday's, but Thanksgiving is really at the top. The entire day revolves around food, and family….how awesome is that? We usually host Thanksgiving with my Mom taking Christmas Eve and my Sister does Christmas day. That way, we spread the responsibility (read that as housecleaning) and no one family has to drive too much. Since both my Mom and Sister are great cooks, we also spread the assignments. We each bring a couple of side dishes and an appetizer. It really makes things easier and must less stressful so we can all enjoy the day more. The menu usually changes year to year with a couple of old family favorites and a few new dishes that we want to try. The one thing that does not change is the turkey preparation. Years ago (I mean like 40 years ago), my Mom found a recipe for bar-b-que sauce that was really different…no ketchup, not much vinegar, but a great spice mix. It is a somewhat thin sauce. Well it worked well on chicken and so one year my Dad decided to try it on the turkey. The next thing you know, he found an old hypodermic needle – now this was so long ago, that the needle he found we think was from a veterinary supply and was glass! So he would suck up the BBQ sauce into the needle and inject the turkey, all while basting the turkey also and cooking it on the grill on low heat. This was his show….and he enjoyed it. I have the greatest memories of him proudly lifting the cover on the grill to display this gorgeous bird as everybody arrived. About 10 years ago, Dad turned the turkey duty over to Greg…who clearly had the grill part down pat. We found stainless steel injection needles and then realized that we could do the BBQ sauce in the microwave and cut down on the time significantly. Then, about 6 years ago I read a long article about how to brine food. In it was a recipe for brined Turkey that soaks for 3 days in Bourbon, Maple Syrup, Water and pickling spice. That was it – the only thing that could add to our turkey…the brined, bbq’d injected bird was and is the best…there is no improving on this. I think we would have family mutiny if we tried…so here is the recipe and if you feel so inclined give it a shot. I'll post a picture after Thursday!
I hope you all have a blessed Thanksgiving…remember, it’s not all about the china matching, or the centerpiece being Martha Stewart worthy…it’s about being together and being thankful…..
Brined Turkey
Three days before Thanksgiving, put the thawed, cleaned turkey (without gizzards etc) into a clean large kitchen trash bag (no perfumes or odors).
In a large bowl, mix 2 cups pure maple syrup
2 cups bourbon
2 Tbsp pickling spice
Stir these together until the syrup has incorporated into the liquid. Pour over the turkey and then add cold water to cover the turkey. Place the first bag inside another one (in case of leakage), Place the turkey in a large cooler and fill with ice. Check on the turkey a couple of times a day, turning it over in the bag. You will need to replace the ice every day also.
On Thanksgiving morning, remove the turkey and discard the liquid. Let it come to room temperature. Clean any remaining pickling spice off and pat dry the turkey. Cover with a dry rub if wanted, and inject all over with the Collins Family BBQ sauce. Do not baste with the sauce yet as it will burn. Place on a BBQ grill over low, indirect heat for 2-5 hours based upon the size of the bird. In the last 60-90 minutes, baste with additional BBQ sauce. We make a separate batch of the sauce to serve alongside the bird.
Collins Family BBQ Sauce
In a microwave safe bowl add:
½ cup butter
¼ cup sugar
2 Tbsp flour
½ tsp salt
1 tsp chili powder
¼ t dry mustard
¼ t pepper
1/3 c apple cider vinegar
2 T Worcestershire
Dash Tabasco
3 Tbs hot water
Put in microwave and heat for 1 minute, stir, heat for additional 1 minute stir and continue heating and stirring every minute for 5-6 minutes or until thick.
This sauce is exceptional on chicken or turkey. If you do not use fresh ground pepper, you can use a turkey injector and put it throughout the inside the bird as well as basting. Fresh ground pepper is too thick to go through the injector. For a large turkey, you will need to double or triple the amount above.
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Ahh yes, I can still see Gramps lifting up the top of the grill on Sunderland to show off the bird. I know he's still watching, making sure we're doing it right! Will miss y'all on Thursday! :( Save a piece of the crispy turkey skin for me!
ReplyDeleteThe brine recipe looks great - can't wait to try it! I thought I'd share 2 side dish recipes that were hits at our table - one my grandmother made every year and one from my vegan daughter. Hope you will try them!
ReplyDeleteGrammy's Cranberry Apple Relish
3 oranges (some rind)
3 red apples
1 large can crushed pineapple
3 tablespoons lemon juice
2 cups sugar
1 lb. cranberries
Mix cranberries, pineapple, and oranges in food processor with metal blade. Remove to bowl. Core and quarter apples and squirt with lemon juice. Process with grater attachment and to cranberry mixture with sugar - keeps 1 week in refrigerator.
Phyllo Wrapped Asparagus
Recipe courtesy of Paula Deen
Ingredients
* 8 or 9 asparagus spears, depending on size
* 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
* 1/4 cup butter, melted
* 1/4 cup finely grated Parmesan
Directions
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.