To make the brining solution, dissolve the salt and sugar in 1 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the Apple cider, oranges, lemons, thyme,Bay leaves, peppercorns, and rosemary. Soak Turkey Overnight or Up to 24 hours.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Roasted Yams with Quince and Fennel
Ingredients
2 Yams, Diced
2 Fennel Bulbs, Diced
2 Quince, Diced
Splash of Apple Cider (approx. 1/8 Cup)
1/4 Cup Olive Oil
1/4 Cup Maple Syrup
Kosher Salt
Browned Butter
Cinnamon to taste Ground Ginger to taste
Preparation
Toss yams, quince, and fennel with remaining ingredients, except browned butter. Roast in preheated 375 degree oven for about 45 minutes, until soft and mashy. Brown the butter in a large pan and then add roasted vegetables to the pan. Season with cinnamon and ground ginger to taste and simmer for another 15 minutes. Stir with wooden spoon, mashing a little to get flavors and ingredients to infuse.
Wild Rice Stuffing
Ingredients
1 onion, finely chopped
2 stalks celery, finely chopped
2 (6-ounce) boxes long grain and wild rice mix
4 1/2 cups chicken stock/broth
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup dried apricots
1/2 cup cranberries
1/2 cup peeled baking apples, finely chopped
1/3 cup candied pecan pieces, toasted (over medium heat lightly toast pecan pieces with about 1 TBSP of honey or agave nectar, about 2-3 minutes)
Preparation
Preheat oven to 350 degrees. In a large pot coated with nonstick cooking spray, saute the onions and celery until tender. Add wild rice, chicken stock, rosemary, thyme, and bay leaf. Bring to boil, lower hear, cover and cook until the broth is absorbed, about 25-30 minutes. Stir in apricots, cranberries, apples, and pecans. Remove bay leaf before service.
Cream of Celery and Broccoli Soup with Truffle Oil
Ingredients
6 cups of chicken stock
Celery root
Broccoli
milk
butter
salt and pepper
lemon pepper seasoning (to taste)
truffle oil
Preparation
In a large pot add chicken stock celery root and broccoli, bring to a boil and then slighlty reduce heat until celery root is tender. With and emmersion blender blend ingredietnts until consistency is smooth. add remaining ingredients ommiting truffle oil. Add truffle oil to individual bowls.
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