Gobble Gobble

November 21, 2012

Now that Thanksgiving is upon us, everyone is looking for that perfect turkey recipe.   The one that will have everyone going back for seconds and thirds until it’s time to crash on the couch and watch football..only to get up a few hours later to make a sandwich with the leftovers.

A dear friend recently shared the recipe her four-year-old son came up with in school when asked to scribe a turkey recipe for Thanksgiving.  Although, I do not recommend following these instructions for your Thanksgiving dinner, it is just too cute not to share!

Grant’s Turkey Recipe

Monday Menu Plan

November 21, 2011

This is a big week for all foodies. Not only do we get to plan an extravagant meal that takes days of preparation, but we also have a few days off which means even more cooking for breakfasts, lunches and, of course, how to incorporate turkey leftovers. Below is what I have planned thus far:


Monday: Crockpot Saucy Italian Chicken (recipe courtesy of The Pajamas Chef)

Tuesday: Lunch for Dinner: Chicken Noodle Soup + Homemade Sammie

Wednesday: Leftovers


  • Specialty Cocktail: Champagne Punch
  • Appetizer: Cheese and Olive Plate
  • Entrée: Malt Beer Brined Turkey with Malt Glaze
  • Sides: Squash Casserole (thanks Mom!); Sage Sausage and Apple Dressing; Pimento Cheese Potatoes Gratin; Green Beans with Lemon and Garlic
  • Condiments: Homemade Gravy; Cranberry Relish
  • Dessert: TBD — I don’t “do” desserts, so will probably pick something up from the German Bakery

Friday: Leftovers, leftovers and more leftovers!

So what’s on your Thanksgiving Menu this week?

Turkey Lurkey

December 11, 2010

This Thanksgiving marked the roasting of my first turkey. I was very nervous — since I’d never prepared a large piece of meat like this. Bon Appetit got me through it just fine. I decided to attempt the Malt-Beer-Brined Turkey with Malt Glaze, and I’m glad I did! This Thanksgiving dinner featured one of the best turkeys I’ve ever had {Grandma’s can’t be topped} — and it was so moist, we didn’t use gravy.

My only worry, is how I’m going to top this bird next year!

Malt-Beer-Brined Turkey with Malt Glaze

Ingredients (I halved this recipe, since we had a 6.5lb turkey)

•2/3 cup barley malt syrup
•1/4 cup malt vinegar or apple cider vinegar
•6 fresh sage sprigs
•4 fresh thyme sprigs
•1/2 teaspoon ground black pepper
•2 tablespoons (1/4 stick) unsalted butter
Brine, Turkey, and Aromatics
•4 quarts water
•2 cups Diamond Crystal coarse kosher salt or 1 1/2 cups Morton coarse kosher salt
•3 12-ounce bottles stout beer (I used Guinness)
•1 1/2 cups barley malt syrup
•1 14- to 16-pound turkey
•2 teaspoons ground black pepper
•2 peeled onions, quartered
•2 celery stalks, cut into chunks
•1 bunch fresh sage
•1 bunch fresh thyme
•1 unpeeled head of garlic, cut crosswise in half
•3 tablespoons extra-virgin olive oil
•2 cups (or more) water

Special Equipment
•2 turkey-size oven bags
•Turkey lacing pins

The Technique: Beer-Brined
Brining—soaking the bird in salt water—creates juicy turkey. Here, stout beer and barley malt syrup add a richness to the brine, which infuses the meat with flavor. And the malt glaze gives the bird a crisp, burnished skin.
•Ingredient Info
Barley malt syrup has a flavor similar to molasses. Look for it at natural foods stores or buy it from edenfoods.com.  (I found it at Rainbow Grocery in Decatur, GA.)
•Bring malt syrup, vinegar, herbs, and pepper to boil in small saucepan, stirring occasionally. Reduce heat to low and simmer until glaze coats spoon, 4 to 5 minutes. Mix in butter. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm before using.
Brine, Turkey, and Aromatics
•Pour 4 quarts water into 16-quart nonreactive bowl or pot. Add salt; stir to dissolve. Mix in beer and malt syrup. Insert 1 oven bag into second bag; place in large bowl. Rinse turkey inside and out. Slide turkey, breast side down, into doubled bag. Pour brine into bag. Press out any air; seal bags. Chill turkey in brine (still in bowl) 16 to 18 hours.
•Remove turkey from brine. Pat very dry, inside and out, with paper towels. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity with turkey lacing pins. Tuck wing tips under; brush all over with oil.


A beautifully stuffed bird

•Set oven rack at lowest position; preheat to 350°F. Place turkey on rack in roasting pan; add 2 cups water.
•Roast turkey 2 hours. Brush with glaze; add water if pan is dry. Roast 30 minutes. Brush with glaze. Tent with foil if browning too quickly. Roast until thermometer inserted into thickest part of thigh registers 165°F, 30 to 45 minutes. Brush with more glaze. Transfer to platter; let rest 30 minutes (temperature will rise 5 to 10 degrees).


No gravy necessary