Turkey Brine

Source: Kim O'Donnell's Cooking Blog on Washington Post, Adapted from an Alice Waters Recipe

Bring 2 gallons of water to a boil in a stockpot (at least 8 quarts in size, but preferably larger to prevent spillage and other accidents).

Add ¾ cup sugar and ¾ cup kosher (or coarse) salt; stir until completely dissolved.

Turn off heat and add:
1 carrot, peeled and diced
1 large onion, peeled and chopped
2-3 stalks celery, diced
1 leek, white and light green parts only, cleaned and diced (nice addition but optional)
2 bay leaves
1 T black peppercorns
1 T coriander seeds
¼ tsp. red pepper flakes
¼ tsp. fennel seeds
2 star anise
couple sprigs of fresh thyme

Cool solution before placing in refrigerator to chill.

IMPORTANT NOTE: COLD BRINE, COLD TURKEY. NO IFS, ANDS or BUTS. You can make brine a few days in advance; otherwise, estimate 2-3 hours for the brine before turkey gets soaked.

Brining the turkey: Estimate your brine start time against the day you want to roast (see note below). When you're ready, remove the sack of giblets and stuff that's usually located in the cavity of the bird. Rinse turkey under cold water, inside and out, and place into a pot or tub large enough to accommodate bird AND brine.

Remember: liquid volume takes up a lot of space! Pour brine over bird. Ideally, the brine should cover the entire bird. If not, you may need to weigh it down with a plate to keep it under the liquid's surface. Cover and place in refrigerator, for a minimum of 24 hours and a maximum of 72 hours.

When ready to roast, remove the turkey from the brine, making sure it's free of liquid, and pat dry. Place on a rack in a roasting pan. Preheat oven to 425 for 20 minutes. Place turkey in oven, legs in first (this allows dark meat to cook thoroughly). Roast at this temperature for first 30 minutes, then reduce heat to 350. Add an ounce or two of water or stock to bottom of pan periodically- this helps keep drippings moist and loose, so you can make gravy.

Estimate approximately 12-15 minutes per pound, so a ten-pounder will take about 3 hours. Do not use the pop-up timer to gauge doneness; instead, rely on an instant read thermometer. You are looking for 165-170 degrees on the deep part of the leg. Remove from oven and let rest for at least 20 minutes before carving.

Corn Bread Sausage-Stuffing

Source: Saveur, November 2000

16 TB butter
3 medium yellow onions, peeled and finely chopped
1/2 head celery, trimmed and finely chopped
1 TB finely chopped fresh rosemary
Salt and freshly ground pepper
1 lb. pork sausage, removed from casings
6 cups crumbled corn bread
1/2 parsley, trimmed and finely chopped
1/4 cup bual, malmsey, or other sweet madeira

Preheat oven to 350.

Melt butter in a large, heavy-bottomed skillet over medium-low heat. Add onions, and cook without browning, stirring often, until very soft, about 20 minutes. Add celery and rosemary; then generously season with salt and pepper, and cook for 5 minutes more. Remove from heat, and transfer to a large mixing bowl.

In the same skillet, cook sausage over medium heat, breaking the meat up with a fork, until just cooked through, about 10 minutes. Transfer sausage to onion-celery mixture. Add corn bread, parsley, and madeira, adjust seasonings, and mix well.

Spoon warm stuffing into turkey, truss and bake. Or transfer stuffing to a buttered baking pan, and bake until hot and golden on top, 30-45 minutes.

Triple-Cranberry Sauce

Source: Epicurious and Bon Appetit, November 1993

1 cup frozen cranberry juice cocktail, thawed
1/3 cup sugar
1 12-oz package fresh cranberries, rinsed, drained
1/2 cup dried cranberries (about 2 oz)
3 TB orange marmalade
2 TB fresh orange juice
2 tsp minced orange peel
1/4 tsp ground allspice

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried cranberries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; and chill until cold, about 2 hours.

Notes: Can be made 3 days ahead. Keep refrigerated.

Corn Bread

Source: Saveur, November 2000

2 cups yellow or white cornmeal
2/3 cup flour
4 tsp baking powder
1.5 tsp salt
1.5 tsp sugar (optional)
1 2/3 cups buttermilk
4 eggs, well beaten
6 TB butter, melted

Preheat oven to 400 degrees.

Mix together cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Add buttermilk and eggs, and beat with a wooden spoon until thoroughly mixed. Add butter, and stir until just mixed.

Pour batter into a buttered medium cast-iron skillet or baking dish, and bak until golden,firm to the touch, and cracked on top, about 30 minutes. Set aside to cool.

Notes: Coarsely crumble this for cornbread-sausage stuffing.

Red Curry Chicken Braised in Coconut Milk

Source: Not Your Mother's Slow Cooker by Beth Hensperger

1 red chile, seeded
1 TB red curry paste
1 medium-sized onion, chopped
One 1.5 inch chunk fresh ginger, peeled
1 TB freshly squeezed lime juice
1 TB Asian sesame oil
1 TB low-sodium soy sauce
1 TB honey
Pinch of salt
2-3 boneless, skinless chicken breast halves, trimmed of fat
1 13.5 oz can of coconut milk
.5 cup chopped dried mango pieces (I use sweet mango pieces)

Place the chile, red curry paste, onion, ginger, lime juice, sesame oil, soy sauce, honey and salt in a food processor and process until smooth. Scrape into a heavy quart-sized zipper-top plastic bag. Add the chicken and mix around to coat completely with the paste. Refrigerate for at least 2 hours or overnight.

Place the chicken in the slow cooker. Pour in can of coconut milk. Stir will to distribute ingredients and coat the chicken with coconut cream. Ad the mango pieces and stir again.

Cover and cook on HIGH for 2.5 to 3 hours. Serve hot.

Notes: Serve over rice. Could add other veggies such as sweet red pepper (add last hour of cooking so they don't become mush). Just before serving, mix in fresh cilantro.