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