Thanksgiving Recipes

Ready. Set. Baste!

How to Cook a Turkey

  • Remove neck and giblets from cavity (use for stock or roast with turkey)
  • Rinse turkey with cold water then pat dry with paper towel
  • Placed turkey breast side up, on a rack in a shallow pan
  • Season cavity - if using stuffing, pack lightly just before going in the over
  • Preheat oven to 350° F
  • Rub oil, salt & pepper, herbs and butter over the turkey
  • Rough chop onions, celery and carrots and place around the pan
  • Pour chicken stock or water in the pan to prevent from drying
  • Cover loosely with foil
  • Baste 1 time per hour to promote even browning
  • Remove when cooked and let stand for 20 minutes to let juices settle
  • The ONLY way to know if a turkey is ready is by measuring the temperature of the meat!
  • Measure thigh meat (not touching bone) and stuffing - temperature needs to be 165° F

Ready. Set. Brine!

How to Cook Wet Brine a Turkey

Original Recipe from "Sam the Cooking Guy"

  • Brining is a great way to "up" your turkey game and ensure you cook a juicy and succulent turkey.
  • Gather your ingredients - 1/2 gallon apple juice, 1 gallon water, 2 tablespoons each each dried sage and rosemary, 5 cloves garlic (minced), 1.5 cups Kosher salt, 1.5 cups brown sugar, 2 yellow onions (peeled and cut in quarters)
  • Combine all ingredients in a large pot, bring to a boil, lower heat and simmer 15-20 minutes partly covered
  • Allow brine to cool completely
  • Put unwrapped, rinsed turkey (without the bag of giblets etc) into a brining bag (like a huuuuge zip lock) or non-reactive pot and add the cooled brine to cover
  • Seal bag or cover pot and refrigerate up to 24 hours
  • Remove from fridge about 2 hours before cooking, rinse, pat dry and roast as usual

How to Cook a Ham

  • Bring ham to room temperature, about 30 minutes
  • Preheat the oven to 325° F
  • Put the ham, flat-side down, on a rack in a roasting pan and pour 1/4 inch water into the bottom of the pan
  • Transfer to the oven and roast about 15 minutes per pound increase the oven temperature to 425° F
  • Pour half of the GLAZE (see below for glaze) over the ham and brush to coat
  • If the water in the bottom of the pan has evaporated, add more
  • Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned
  • Internal temperature should be a minimum of 140° F
  • Remove when cooked, let stand for 15-20 minutes to let juices settle

Mustard-Orange Glaze

  • Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated-zest and juice of 1 orange in a bowl

Bon Appétit!