Salt-Crusted Turkey

Each year that I host Thanksgiving I brine my turkey. Usually it's a simple salt and water solution that the turkey soaks in overnight. The salt pulls the moisture to the surface of the turkey and keeps it that way, resulting in a very delicious bird.

This year, I'm switching things up a bit. Rather than soak the bird in brine, which calls for a large enough vessel to completely cover the turkey, I'm salt-crusting. There are many recipes out there for a salt-crusted turkey, but they are for a crust which bakes around the bird and is then broken away once baked. My own thoughts were to crust the turkey with salt and herbs, marinate for several hours in the refrigerator, and then roast as usual.The ending was pure bliss. The turkey was moist and delicious and the salt and herbs weren't overpowering. The gravy was even wonderful after augmenting the drippings with salt-free stock and water.

I suggest trying it beforehand with smaller poultry like a roasting chicken, but do try it, my whole family loved this and there's no way I'll be able to have Thanksgiving this year without it.

First thing's first, though - you need to start with a quality turkey. I prefer Butterball, I've never had one yet that wasn't perfect and I know each time I purchase one I'm getting the best there is. So, I started with the right turkey and the recipe goes a little something like this:

For a 10-12 pound turkey, combine 1 cup Kosher salt, 2 teaspoons ground sage, 2 teaspoons crushed thyme and 1 teaspoon crushed tarragon. Mix well and coat the washed and dried turkey with the mixture, inside and out, leaving a crust surrounding the bird. Refrigerate, covered lightly, for 4 hours or up to 8.

Properly crusted bird

Roast the turkey according to directions and when it's done, break away any excess salt crust, being careful not to let it fall into the drippings in the pan, and discard. Baste the finished turkey with pan drippings or extra salt-free stock.

Perfectly roasted

Carve as usual and make sure to add enough water or salt-free stock to the drippings, tasting frequently, to lower the heavy salt content. You can also play it safe and use purchased turkey gravy.

Now, here's the fun part of this post - I have 2 FREE BUTTERBALL TURKEY CERTIFICATES to give away and all you need to do is post here in the comments about your favorite turkey preparation or holiday memory and I will choose 2 winners on Friday the 20th of November.

**Turkey for this post and turkey certificates were given to me free of charge. this post contains my unbiased opinions of Butterball and I was not sent compensation in any other way.

R,S,C! #36 Recipe

OK, all you chickens ... I played. I hate that I had to use the flash for this photo, but my camera wasn't doing the right thing without it--someday I'll have my own personal photographer.

So, what is this? Sweet Potato Fries on the bottom, a Turkey-Scallion Roll set on it and it's topped with a Tart Cranberry Sauce and Fried Scallions.

Do I have a recipe? Nope. Basically I peeled and cut up 4 sweet potatoes, fried them in hot oil and salted them to taste. The turkey rolls are turkey breast fillets that I pounded thin, seasoned well with coarse salt and freshly ground pepper and topped with sliced scallions before rolling up. I floured them, salted and peppered again and fried the same way as the potatoes.

The cranberry sauce is 1 cup of fresh cranberries, 1/2 cup of apple juice, 1/2 cup of cranberry-pomegranate juice and 1/4 cup of sugar combined and simmered until thick.

Ready, Set, Cook! #36

Click the icon above for complete rules. One change is that you can send your recipe to me to be posted here if you don't want to post on your own blog. I know it's not the first Tuesday of the month, but we haven't played in so long, I didn't want to wait until after the hectic holiday season to play again!

So, in honor of Thanksgiving coming up for us Americans, these three ingredients should blend together pretty well!

turkey breast
whole cranberries
sweet potatoes or yams

I'm all over this one!

See you next Tuesday with submissions!

Photos and Leftover Soup

Left out of my last post was the fact that my mother had fallen into Grandma's little white lie and believed that Grandma's brownies could only be made properly in certain pans; these are the very pans Grandma made those brownies in and then brought the pans with her when she moved here to Pa. with mom:


This is a Bake King pan - no info on that one since I forgot to ask Dad (he's in antiques).

This pan is a Crisco pan that Dad says is most likely from Depression Era through the 50's when giveaways with purchases were a big thing.

They are great pans, but way before I acquired them I was still making Grandma's brownies (the right way) in glass pans and other aluminum pans. They're very neat to have.

Leftovers? Who doesn't have them from Thanksgiving? Our favorite for leftovers from T-Day is this soup but think leftovers before you up and look for the exact ingredients. I've made this with leftover gravy thinned out instead of stock; leftover corn; leftover potatoes both mashed and whole - whatever I had on hand. It's hard to mess this one up - it's great no matter what!

Turkey Corn Chowder
Printable Recipe

4 slices bacon-diced
1/2c. celery-small dice
1/2c. onion-small dice
8c. stock-turkey or chicken
1 clove garlic
2c. peeled and diced potato
2c. chopped cooked turkey
1 can creamed corn
1/2 can whole kernel corn
1 bay leaf
1/2t. marjoram
1/2t. dill
to taste
roux~ 1/4c. flour 1/4c. oil

Saute bacon, celery, onion & garlic until translucent.
Add stock and potatoes-bring to a boil and reduce to simmer until potatoes are tender. Add corn, turkey, and seasonings. Simmer 20 min. Add roux in a thin stream-whisking constantly. Cook until thickened, remove bay leaf and serve.

One More Thing!

I don't know HOW I forgot this but, I never make a turkey without first brining it.

Here is a basic brine recipe you can try, but I really prefer just plain old salt. About 1 cup for a 20 lb turkey and overnight soaking should do it.

This recipe will give you the full out method for doing it yourself.

Have a Happy Turkey Day!

Roast Brined Turkey
Serves: 10 to 12
Printable Recipe

2/3 cup salt
1/2 cup plus 2 tablespoons brown sugar
1/2 cup black pepper, cracked
Pinch dried thyme
13 cloves
13 allspice, cracked
3 bay leaves
13 juniper berries, crushed
Water
12-14 pound turkey

Combine salt, herbs and water in a pan and bring to a boil, then simmer for 10 minutes. Allow the mixture to cool then over turkey in pot just large enough to hold both. If turkey is completely covered, don't worry about using all of brine. Cover with foil and refrigerate 6 hours or overnight, turning 2 or 3 times to make sure turkey is totally submerged.

Remove turkey from brine and pat dry with paper towels.

Place turkey on its side on rack in shallow roasting pan. Roast at 450 degrees 15 minutes. Turn turkey to other side and roast another 15 minutes. Turn breast-side up and roast another 15 minutes.

Reduce heat to 325 degrees and roast until meat thermometer inserted in center of thickest part of thigh registers 160 to 165 degrees, about 2 hours. Remove from oven and set aside 20 minutes before carving.

What's On Your Menu?

Thanksgiving is speeding toward us and this year we are staying home rather than going to my mother-in-laws as usual. I am delighted, of course, since I get to cook for days on end.

I asked the kids this morning what they would like (they're quite traditional) and this is the list I have:

Relish Tray
Salad
Pumpkin Bisque
Turkey
Gravy
Bread Stuffing
Potato Stuffing
Mashed Potatoes
Browned New Potatoes
Sweet Potatoes
Corn
Corn Pudding
Green Bean Casserole
Italian Zucchini
Cranberry Jelly
Rolls
Corn Bread
Pumpkin Pie
Pecan Pie
Cream Cheese Pound cake
Spiced Wafers
Ice Cream

Well, I have my work cut out for me trying to figure out a menu that will suit everyone's tastes. I'm sure I can handle it.
In the meantime, here are recipes for most of the above.

Share your menu as well!

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Pumpkin Bisque with Nutmeg and Ginger Croutons
Serves 6 - 8

Bisque:

1/2 cup butter
1/2 cup onion - diced
1/2 cup celery - diced
1/4 cup flour
8 cups chicken stock
2 cups pumpkin puree
1 teaspoon ground ginger
1 teaspoon grated nutmeg
2 cloves garlic - minced
Salt and white pepper to taste
2 cups half and half

1. Cook onion and celery in butter until translucent.
2. Add flour and whisk in to make a roux - do not brown.
3. Add stock and remaining ingredients.
4. Simmer until onions and celery are tender - approximately 30 minutes.
5. Run soup through a food mill or puree in a blender/processor until
smooth and put through a strainer.
6. Return to pot and simmer until heated through.
7. Remove from heat and immediately add half and half. Stir well.
8. Serve topped with croutons.

Nutmeg and Ginger Croutons:

4 c bread cubes
1/2 cup butter - melted
1 teaspoon ground ginger
1 teaspoon grated nutmeg

1. Toss bread cubes with butter and sprinkle with nutmeg and ginger.
2. Bake on a cookie sheet at 450 degrees F - tossing frequently until browned and crisp. Store in an airtight container and use within one week.
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Stuffed Turkey

8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

Unstuffed Turkey
8 to 12 pounds 2 3/4 hours to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 hours 4 1/2 to 5 hours
24 to 30 pounds 5 to 5 1/4 hours

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Berks County Potato Filling

8 med. potatoes
2 c. broken bread
1 c. celery -- diced fine
1 med. onion -- diced fine
2 eggs -- beaten
1/4 lb. butter
1 1/4 c. -- or 2 c. milk -- (depending on consistency of potatoes)
2 Tbsp. chopped parsley
3/4 tsp. salt or to taste
1/4 tsp. pepper

Peel potatoes, cut in pieces, cover with water and cook until soft. While
potatoes are cooking, put broken bread in a skillet with 1/2 stick butter.
Add celery & onions and cook slowly on low heat, stirring often to prevent
browning, add more butter if necessary. Drain cooked potatoes and mash. Then
add bread mixture and beaten eggs. Add milk gradually (up to 2 c.) until
mixture is the desired thickness. Beat well. (Use a mixer). Put in a greased
2 qt. casserole, dot with butter, sprinkle paprika on top. Heat in 350` oven
for 30 minutes or until lightly brown.

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Bread Stuffing

1 Cup Diced onion
1 Cup diced celery
1 stick of Oleo, margarine

Saute until onions are tender-pour this over dry bread cubes - about 1 loaf of bread - that has been dried in the oven by placing slices on a cookie roll pan and setting in the oven on very low or over night to dry and then torn into bite size pieces or you can dice to the size you want.

Add:

1 tn sage
1/2 t salt
1/2 t pepper
Toss together.

Add canned chicken broth or liquid off giblets if you boiled them for the dressing, just until moist and begins to stay together when mixing (I use my hands). This will stuff a medium size turkey and any left over from stuffing the turkey can be placed into a greased casserole and baked the last 45 minutes of the turkey.

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Green Bean Casserole
From: Campbell's Kitchen
Serves: 6


1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR Campbell's® 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
dash Pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR and then sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

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Corn Pudding

1 can (16 oz) creamed corn
1 can (16 oz) whole kernel corn, drained
1 stick (1/2 cup) butter, melted
1 (8 oz) carton sour cream
1 box Jiffy corn muffin mix

Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.

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Anne's Pumpkin Pie

1 graham cracker crust
1-8oz pkg cream cheese
1 c pumpkin puree
3/4 c brown sugar
1/4 c granulated sugar
2 eggs
1/4 c evaporated milk
1 t pumpkin pie spice

Mix together cream cheese and sugars until fluffy. Add
pumpkin and mix well. Stir in eggs until well blended.
Add in milk and spice and pour into crust. Bake at 350
for 30 min until slightly browned and set. Serve room
temp.

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LIBBY'S® Famous Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

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Dear Abby's Pecan Pie

This recipe was published by Dear Abby many times over the years in her advice column.

• 1 9-inch unbaked pie crust
• 1 cup light corn syrup
• 1 cup firmly packed dark brown sugar
• 3 eggs, slightly beaten
• 1/3 cup butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 heaping cup pecan halves

Preheat oven to 350F. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into pie crust and sprinkle pecan halves over top. Bake 45-50 minutes or until toothpick inserted in center will comes out clean. If pie or crust appears to be getting too brown on top, cover with foil for remainder of cooking time. Allow to cool.