Thanksgiving Again

Everytime I cook Thanksgiving Dinner, I feel like I am starting from scratch.   It's like I've never done it before.  This year turned out pretty good so I figured I make some notes to help me next year.

The Turkey
1. Delya Gates Raises Delicious Turkeys
Got our turkey from Delya up on Fairview right here in Ojai.  I was skeptical cuz it looked like a Supermodel turkey.  Long legs and flat chested.  I was worried that there would be no meat.  The 9lb. was the perfect amount for 4 peeps with just enough meat for some sandwiches tomorrow.  And, most importantly the bird tasted great!

2. Salt and Sugar Brine

• Dissolve 1 cup sugar and 1 cup salt into a gallon of water. Add some cinnamon sticks, bay leaves, crazed black peppercorns.  Warm to make sure it all dissolves and then cool.  Use ice if in a rush.
• Place turkey breast side down into a garbage bag inside a white foam cooler.  Pour in brine and add another gallon water + to cover bird.  Seal and put in garage if cold enough.  
• 9 hours later, remove and put in fridge uncovered.

3. The Mark Bittman 45 minute method

• Set oven to 400 or so
• Remove backbone and open turkey up
• Lay in roasting pan and smear with butter
• Tuck in garlic cloves and herbs
• Pour a little water into pan
• Place in oven and set timer for 23 minutes
• Turn bird in oven and set timer for another 23 minutes
• Check bird and allow to cook for as much longer as necessary dep on size

The Stock

• Brown the Giblets
• Add some big pieces of onion, carrot and celery
• Deglaze with chosen liquid
• Add Broth from store
• Add Aromatics like Rosemary and such
• Bring to boil and allow to simmer until you start to need it
• Drain

The Stuffing

• Get Olivia’s homemade herbed breadcrumbs from Farmer and the Cook
• Melt too much butter and remove some (2 sticks)
• Add chopped onion and celery (1 cup each)
• Add pine nuts and chopped pecans (1 cup or so total)
• Add salt and herbs and pepper
• Stir in breadcrumbs and add back in butter to toss (6 to 8 cups)
• Stir in Chopped Parsley
• Stir in Stock (about a cup)

The Carrots

• Get Fresh Carrots from market
• Cut in cool shape like Ed taught you
• Saute in Pan until starting to turn golden
• Add chopped ginger and shallot.  Continue to saute
• Add Orange Juice, Maple Syrup and Soy Sauce and Water
• Turn heat to super low, cover and allow to braise
• When ready to serve, toss with mint and orange zest
• Can be made ahead, but get super super soft

The Mashed Potatoes

• White Rose? Potatoes from Market
• Pealed and chopped in half (so left pretty big)
• Placed in cold water and brought to a boil
• Boil for 25 minutes or until potatoes are practically falling apart
• Drain and put right back into hot pan and put on burner, allow to dry out
• Begin to Mash with masher
• Eventually add in buttermilk/butter/heavy creme mixture you melted
• Continue to mash until fluffy and light

The Green Beans

• Prep by cutting ends off
• Right before about to eat, steam for just a few moments so beans stay crunchy
• Toss with some butter, salt and chopped herbs, like dill

Gravy

• My gravy did not work at all this year.  Never got thick.  Even went to the trouble of making a roux. So no notes here except to get better advice next year.

Cranberry Sauce

• Buy Olivia’s Ginger Cranberry Sauce again.

Desert

• Thank you Knead Bakery for the Pecan Tart and Apple Creme Fraiche Tart!
• Thank you Whip Cream!