Brining is my favorite way to ensure a flavorful and juicy turkey. This year I decided to go with a new-to-me idea of using apple cider and fennel in the brine. The cider really enhances the natural sweetness in the turkey and makes for an ultra-juicy bird. You won’t be disappointed! To read my full turkey diatribe and find out why I never carve the turkey at the table, click here.
Brine for a 10 to 15 lb. turkey
- 1/2 C. Kosher salt
- 1 T. celery seed
- 1 T. mustard seeds
- 1 T. black peppercorns
- 3 whole star anise
- 1 750 ml. bottle of dry white wine
- 1/2 gallon apple cider (or unfiltered apple juice), not spiced, fresh if available
- 2 Granny Smith apples, sliced
- 1 fennel bulb, sliced
- 2 shallots, sliced
- cold water
- 1 bunch of fresh Italian parsley
- 1 stick butter, melted.
In a small saucepan, heat the salt with 1 1/2 C. water and stir until the salt is dissolved. Set aside to cool. In a dry pan, gently heat the celery seeds, mustard seeds, peppercorns, and star anise until you start to smell the spices. This helps to release some of the oils and will impart more flavor to the finished dish. In a pot big enough to hold your turkey (a plastic bag in a cooler works well if you don’t have a big enough pot) add the salt solution, the spices, the wine, the cider, the apples, the fennel, and the shallots. Stir to combine. Rinse your turkey, remove all the giblets, neck, etc. Pat it dry with a paper towel and immerse it in the brine solution. Add enough cold water to cover the bird. Put the whole thing into the fridge for at least 24 hours and up to 48.
To roast, heat the oven to 450 degrees. Remove the turkey from the brine, pat it dry and place it into a roasting rack. Fish out some of the apple and fennel slices and put them inside the cavity of the turkey along with the fresh parsley. Tie legs together with kitchen twine and tuck the wings under the bird. Brush the turkey all over with the melted butter. Roast breast-side up for 30 minutes. Turn the turkey over and roast for the rest of the time upside down. This keeps the breast from drying out. Turn the heat down to 350 and roast for 1 1/2-2 hours longer, or until the juices in the thigh run clear. Baste every thirty to forty minutes. When the turkey is done, allow it to rest, tented with foil for at least 40 minutes to an hour. Your turkey will stay hot for an hour after removing it from the oven. Resting is VERY important. It is the difference between juicy and dry. Take a look at my turkey post for carving directions. I hope you love this brine as much as we did!
Posted in Uncategorized
Tagged apple cider brine, brine, brined, easy, fennel, fool-proof, holiday, juicy, roasted turkey, thanksgiving, turkey
Delicata squash is a favorite of mine not just for its subtle, nutty flavor, but for the fact that the peel is so thin you can eat it! It’s so nice to be able to skip the peeling step in this recipe. You just have to cut it in half, scrape out the minimal seeds, and slice it thinly. You can roast delicata squash on a baking sheet with a little olive oil and salt for a delicious and healthy side dish, or you can combine it with breadcrumbs and cheese and make this delicious, satisfying gratin.
- 1 delicata squash, about 10 inches long, seeds scraped out and sliced thinly
- 1 C. panko breadcrumbs, divided
- 1/2 C. grated or shredded parmesan cheese
- olive oil
- salt and pepper
Preheat the oven to 350 degrees. Slice the squash into very thin slices and set aside. In a baking dish, drizzle a little oil and create a layer of squash. Sprinkle the layer with salt and pepper. Sprinkle with about 1/4 C. of the breadcrumbs and 1/8 C. of the cheese. Drizzle again with a little oil. Repeat with another layer of squash, then salt and pepper, then breadcrumbs and cheese. Continue to repeat until you’ve used all the squash. You will probably have about four layers. Be sure to finish with the last of the crumbs and cheese and another drizzle of the oil on top. Bake for 30 minutes, or until the squash is tender and the cheese is melted and golden brown.
Posted in Holidays and Special Occasions, Italian, Vegetarian
Tagged baked, delicata, easy, gratin, main, quick, side dish, simple, squash, Vegetarian
I love making breakfast on the weekends, but I was getting tired of the same old pancakes. These fritters made a great change of pace. They are a cinch to make. All it is is a pancake batter with shredded apples added to the mix. If you use a saucepan that isn’t very wide (7 inches or less) you won’t need to use much oil to get to 1 1/2 inches deep. Also, the oil may be strained and reused for another frying job, so there is almost no waste. These are tastiest when they are hot. Keep the finished fritters in a low oven as you prepare the rest so they’ll all be hot and ready to serve at the same time.
- Canola oil for frying
- 2 c. Bisquick (yes, Bisquick)
- 2/3 C. milk
- 1 egg
- 2 c. apples, shredded, grated, or diced very small ( I used the Cuisinart)
- Powdered sugar
- Maple syrup
Heat the oil in a heavy saucepan until it reaches 360 degrees on a candy thermometer. Combine the Bisquick, milk and egg until well blended. Fold in apples.
Drop by spoonfuls into hot oil. Turn and fry until golden brown on both sides.
Drain on paper towels. Serve hot with syrup and powdered sugar.
Posted in Dessert, Vegetarian
Tagged apple fritters, apples, autumn, bisquick, breakfast, doughnut, easy, fall, fritters, quick