There are about three days till Thanksgiving, and as I sit at Midway in Chicago, I’ve started to add up everything I’m gonna need for a pumpkin pie, and the turkey. By tomorrow afternoon, I’ll have begun hoarding all the ingredients I need for my Upside-down Honey Roasted Turkey. If you have any questions or suggestions, I’d love to hear them.
Feel free to ask any questions, or leave any feedback you have from trying a recipe. Eat well!
It’s been a while since I last posted, but I have some Thanksgiving goodies for you to try out.
This Thanksgiving, I scaled back the number of dishes I took on , and ‘only’ made a Bourbon-Honey Roasted Turkey, a green bean salad, and an array of homemade pies [including: sweet potato, and pumpkin].
About 20 hours before go time, I began the process of brining the turkey, and here is my brine recipe, which I adapted for a 15 lb. bird. Overall, everything was fantastic, especially the juicy, succulent turkey.
- Prep time: 15 minutes
- Brining period: 20 to 24 hrs
Makes enough brine for one 14- to 18-pound turkey
- 6 quarts (24 cups) water
- 1 1/2 cups coarse salt
- 6 bay leaves
- 2 tablespoons whole coriander seeds
- 1 Whole Star Anise pod
- 2 tablespoons whole black peppercorns
- 1 stick of cinnamon
- 1 teaspoon black or…
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