With Thanksgiving just around the corner, my stomach is growing progressively hungrier. My mouth is beginning to water perpetually. My mind is running wild at the thought of delicious recipes that await my digestion.
My love for Thanksgiving feasts has compelled to me to research hours of endless recipes to create the BEST and most delectable ideas for the upcoming Turkey Day. If one was to make all of these for the same meal, people will probably never leave your house again. So, you have been forewarned!
- Good Eats Roast Turkey recipe by Alton Brown
Bear with me, this one takes a while but it is easy and soooooo worth it!
Time: 9 hours and 45 minutes.
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics(fancy cooking!):
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
2. Baked Ham with a Maple and Brown Sugar Glaze recipe by Diana Rattray
Okay, I prefer Ham over Turkey, sue me. So, glazed ham has always been a pretty big thing in my household growing up. My dad would sometimes make this with a honey glaze and that was also delicious! Here is this simple, yet delicious recipe! This is also a great recipe for Christmas or any other day, really!
Time: 2 hours and 15 minutes.
- 1 fully cooked ham, about 6 to 8 pounds
- cloves, optional
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar
- 1/2 cup apple juice
- 1 heaping tablespoon brown or Dijon mustard
- dash of ground cinnamon and ginger or allspice, optional
Line a roasting pan with foil and place a rack in it. Heat the oven to 325° F (165° C/Gas 3). Place the ham, fat side up, on rack in the prepared roasting pan. Score the fat all over in a diamond pattern, cutting to a depth of about 3/4 of an inch. If desired, stud with cloves. Insert a clove into each intersection, or “X” of the diamond pattern.
Bake the ham at in the preheated oven for about 18 minutes per pound, or until meat thermometer or instant read thermometer registers at least 140° F (60° C), the safe minimum temperature for a fully cooked ham. If the ham is not fully cooked, it must be cooked to at least 145° F (62.8 °C).
In a medium saucepan combine the maple syrup, brown sugar, apple juice, mustard, and ground spice (if using). Place it over medium-high heat and bring to a boil. Boil the mixture for about 2 minutes (be careful not to let it boil over).
About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread the remaining glaze over the ham. Cover the ham loosely with foil and let it stand for 10 to 15 minutes before carving and serving.
3. Grandma’s Chicken Noodle Soup recipe by Corwynn Darkholme
I’m sorry but no one made this better than my mom and mema! They were professionals. The chunkier the BETTER!
Time: 45 minutes
- Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
- In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
- In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through. Done!
4. Creamy Mashed Potatoes recipe by Ree Drummond
5. Chocolate Mousse Pie recipe by James Cratin
- 21 chocolate sandwich cookies (such as Oreos)
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
- 12 ounces semisweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 3/4 cups chilled whipping cream
- 1/4 cup sugar
- Chocolate shavings (optional)
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.
- Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
- Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
- Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.
These were just some of my personal favorite dishes. Try some and tell me what you think! What are some of yours? Leave recipes and feedback please! I hope you liked my first list. 🙂 I hope everyone has a great Thanksgiving! Make sure to be thankful. 😉
Don’t forget to add some veggies to your meals!