New Recipes for a New Year

Wednesday, November 23, 2011

Turkey Brine

November days

12-20 lb thawed or fresh turkey (remove neck and livers,etc)
1 gallon sweet cider
1 cup apple cider vinegar
1 cup sugar
2/3 cup kosher or sea salt
1 yellow onion, sliced
1 lemon, quartered
1 orange, quartered
10 cloves
4 cloves garlic, smashed
6 bay leaves
1 tablespoon thyme
2 sticks cinnamon
1 quart ice water


Put all ingredients EXCEPT ice water in a large (8 quart pot).  Simmer until all sugar and salt dissolve (about 5 minutes).  Add ice water.  When the brine is room temperature, place the turkey in breast side down. Cover and refrigerate turkey and brine.  Ideally, brine turkey on each side for 12 hours.

Drain brine and discard.  Pat turkey dry, rub with sage butter, inside and outside of turkey.  Make several small slits in turkey breast skin and rub some sage butter in between the skin and the meat. Add chicken broth to roasting pan (according to the size of the turkey) I use about 6-8 cups of chicken broth.  Roast with lid on pan according to weight of turkey.   Remove the lid of the pan for the last 20 minutes.

Monday, November 21, 2011

Pumpkin Bisque

Fall in Maine


2 stalks celery, chopped very fine
2 carrots, chopped very fine
1 medium yellow onion, chopped fine
6 cups chicken broth
( I use organic free-range chicken broth)
2 15 oz cans pumpkin
2 bay leaves
1 cup light cream or half and half
1 tsp sugar
1/2 tsp ground nutmeg
Salt and Pepper to taste


Chop celery, carrots, and onion and add to large soup pot.  Add six cups chicken broth, bay leaves, sugar, nutmeg and salt and pepper.  Add pumpkin to soup pot.  Heat to a rolling boil and reduce to simmer.  Simmer for 45 minutes.  Just before serving,while simmering, add light cream and stir with whisk until well blended and heated through (about 4-5 minutes).  Do not boil.

Serves 6