Turkey Talk + Thanksgiving 2023 – All the Delicious Recipes! - A Zest for Life (2024)

Jump to Recipe Print Recipe

The Countdown to Thanksgiving is Upon Us – Create the most memorable meal with my creative, original & well tested recipes!
See all: APPETIZERS, SOUPS, SALADS, SIDE-DISHES, TURKEY WITH THE BEST GRAVY & DESSERTS!

Let’s Talk Turkey!

What type of turkey buy?

• The different types of Turkeys available for Thanksgiving can be a little overwhelming… You might see these names:Free Range, Organic, Natural, Kosher, Frozen, Pasture Raised and Heritage(known to have more dark meat)

• I buy a fresh turkey. Living close to a Whole Foods Market, I have found there Organic Turkey to be heavy with breast meat and flavorful

• Another great option is to buy from a local poultry farmer ~if there is one near you!

• Best to try from one source, roast it up and decide if that is the turkey that wins praises, and can buy it the next year

• Do not buya “basted,” or “injected” turkey because those birds are usually factory-farmed and injected with additives and solutions pump them up to make them bigger. Ugh!

• The label “natural” should define one that doesn’t have anything added to it (such as a salt solution)

• Assume two pounds for each adult and one pound for each kid to guarantee leftovers

• Pop-up timers – Those little red plastic dots in the breast of some turkeys may seem helpful, but the truth is, they are not sufficient on their own. “They measure the temperature in only one spot

• You know it’s cooked and safe to eat when the temperature ofallparts of the bird reaches 165°F. Use aninstant-read thermometerin the inner thigh, wing, and thickest part of the breast

Brining:

• Soaking a turkey overnight in a solution of salt and water and aromatics ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Some say:The greatest advantage of wet briningis that it results in the juiciest possible, while others express –it’s juicy, but the juice is watery. A wet turkey can be slow to brown, so for the best results, remove the turkey from the brine at least 6 hours before you plan to roast and rinse it, if desired, then pat it dry and let it sit in the refrigerator, uncovered in order to dry the surface. Alternatively, you can pat the turkey dry and allow it to stand at room temperature 1 hour.Drying the turkey assures a crispier skin.

• How to Brine:Bring 1/2 cup water to boil. Add it to your largest pot which will hold your turkey. Add your flavoring: 1/2 cup salt, 1/4 cup pure cane sugar, a few broken bay leaves, a dozen whole cloves, 1/2 teaspoon red chili flakes, 1/2 bunch fresh thyme. Stir all well until the sugar dissolves. Add your cleaned turkey, then cover with cool filtered water. Cover and refrigerate overnight, or up to 18 hours. Pat dry when ready to roast – best if you can remove it from the brine 6 hours ahead to dry.(Many recipes call for LOTS of sugar and salt. My method works well!)

Technique/Method:

• I like to wet brine my turkey, then pat day and leave in the refrigerator to dry, or as I said above, can leave at room temperature one hour

• Rub all over, inside & our with lemon

• Oil and season the bird, truss with butcher’s twine/string

• Scatter ALL the vegetables on the bottom of pan, place Turkey on a V-rack – breast side down

• Roast until vegetables are VERY DARK (most important; takes about 1 hour)

• Add chicken broth and herbs to the pan – turn turkey over carefully – now breast side up

• Baste with fruit juices from time to to time

• Insert a meat thermometer(the one I have) in the breast, it should read 165 degrees (the thermometer should not be placed near a bone.) When pierced, the juices will run clear

Carving:

Let the turkey cool before carving. At least 20 minutes for a medium bird; 40 minutes for a large one This Electric Carving Knife is affordable, I have had it for many years!

Make the Most Amazing Gravy: will have a deep,richmahogany- brown color, and lusciousflavor:

• Strain the broth from the turkey pan into a bowl, press hard on the solids to extract all the flavor from the vegetables. Measure the broth,add a little more stock to equal 3 cups (use the reserved broth– will have reduced while roasting.)
• Make a roux – melt butter and then add flour, whisk 1 minute
• Add some stock, marsala wine, s & p and a rosemary sprig
• When starts to thicken add remainder of the stock and whisk until smooth
• Reduce to a nice thick consistency
• Remember: the best gravy is achieved from the browning of all the vegetables on the bottom of your turkey pan!

See all 20 Recipes!

A must for Thanksgiving! A wonderful thick glaze surrounds rounds of yams with a cinnamon essence. A healthier lightened- up recipe!
A beautifully sticky glaze that’s not too sweet. The trick: reduce Fresh Apple Cider! I make these every year!

See All 19 Recipes:

A crowd-pleasing Melty-Cheese Appetizer that’s easy to make and fun to eat!
Sauté Red Onions low & slow, add apples and seasonings and simply top a wheel of brie and bake.

Thanksgiving Desserts! My Favorite Scrumptious Holiday Recipes!
See all 19 Recipes!

A Creamy Cheesecake made with Cottage Cheese – no cream cheese here!
Decadent and creamy – Make my recipe: Chocolate Peanut Biscotti for the crust and pile on some Honey Peanuts on top ~ see that recipe too!

Next Friday I will be sending MY FAVORITE AFTER THANKSGIVING RECIPES(using your leftovers!)

Best wishes to you at Thanksgiving.
I hope it is a joyous and delicious celebration with your most cherished family and friends.

Reach out to me with any questions: [emailprotected]
Karen

My next Cooking Class in Greenwich: Holiday Hors d’oeuvres– From Tostadas to Tapas November 29, 2023

Categories:Chicken / TurkeyDessertHolidaysKaren’s FavoritesRecipes to Impress / EntertainingTo Start