Domestic Goddess Tip : Turkey Brining

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Domestic Goddess Tip : Turkey Brining

I suggested in a previous post (click on the photo to take you to ‘Got Turkey? Brine it!‘), I brine my turkey in a construction cooler.
Some of the benefits of doing it this way are:
*Its insulated, so it frees up your refrigerator
*You only dirty one container (and a measuring container)
*it fits up to a 20 lb bird (although you may have to cram it in)
*draining is a snap!!!
When your brining time is up, simply heft it up to the sink, push in the spout and drain out liquid. Then its a breeze to pull out your turkey, rinse it off and prep it for the oven.

(For brining recipe please visit the link : Got Turkey? Brine it!

Domestic Goddess Cooking Tip – Turkey Stock-Recipe Included (2019 Updates!)

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Are you making Thanksgiving for a crowd, want a turkey stock that makes enough for your stuffing (see Netties Stuffing) and a boat load of gravy?

Domestic Goddess Tip of the Day: Clip the tips off the wings, leaving the drummie and meaty finger.

You can also add saved up chicken necks or chicken wings to your stock to ‘Oomph’ up the flavor. I always cook the Neck, Gizzards and Heart in the stock, (But do NOT add the Liver. Cook your liver separate in a small skillet with a little butter, then dice it up and add back to the gravy, along with the neck meat, diced heart and gizzard. Cooking the liver in the stock can impart a bitter taste. Trust me, it’s quite delicious and a great way to get the fam to eat organ meats)
The flavor that resides in the poultry fat is water soluble. So, by adding the fatty wings, you pull out the flavor and can then skim & throw away the fat.

(2019 Update) Over the past couple of years, I have increasingly seen my meat departments carry packages of necks, wings and gizzards BEFORE the holiday! It’s so totally awesome! Now, I head out to the grocery a week in advance (you can freeze the stock, so you could make it a month in advance if you can find the meats)
For this batch I now use 3 quarts water, add 2 necks, 2-4 wings, back bone (if included), and the gizzards (not liver). Using the added meats really increases the collagen and richness of the stock, I highly recommend to ‘go big’ and make a full stock pot of stock, then you have stock for your dressing, gravy and soup the next day.
Then again, you may want just enough for the big meal itself. Its a flexible recipe, add a bit more or less of the herbs depending on your tastes. I now add a couple palm fulls of herbs de provence and strain the stock after cooking, squeezing as much goodness out of those bones.

Here is my ‘go-to’ flexible recipe for Turkey Stock:
3 quarts of water
3-4 large Carrots, rough chopped
3-4 Stalks of Celery, rough chopped
1 Large (or 2 medium) Onions, rough chopped
1/2 a bunch of Parsley (the stocks of parsley are a great way to pinch a penny and use something people usually throw-away)
2-3 sprigs of Fresh Sage (or 1 tbsp dried)
2-3 sprigs of Fresh Thyme (or 1 tbsp dried)
Turkey Neck, heart, giblets and wing tips or whole wings, don’t forget the tail is good to clip and use in your stock also.
whole peppercorns

Let it simmer, lid off for at least an hour, maybe 2. I usually end up with about 8 cups of stock. If you do this the day before (like I do) while your turkey is brining overnight, strain and store overnight in the fridge.

(2019 Update) I make this now about 5 days in advance. When cold, the fat will rise to the top and is easy to peel off. This stock makes a gravy your family and friends will rave about…so make sure you make a big batch!

Rarely does anyone eat the the wing, while the cartilage and fat add a lot of flavor. So try this little trick of mine!

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Best Cranberry Sauce – Ever!

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As I’ve said in a previous post, I have been doing Thanksgiving forever it seems. In what also felt like ‘forever’, I used to subscribe to Martha Stewart, and read her magazines every month. Along with Fine Cooking & Cooks Illustrated, a few years back I began to feel overwhelmed, and so ditched the Stewart subscription and haven’t regretted it since. I love my Fine Cooking (I have all issues dated back to the very first) and Cooks Illustrated, and rely on them solely (along with the web & my cookbook library) for inspiration and education.

Still, I found some real gems in my years of Miss Martha, and this cranberry sauce ever was a definite diamond among the coal.

I ripped the page out when I tossed all the issues, but it doesn’t have the date, nor the issue, so I cannot give proper credit, except that I got it out of a Martha Stewart magazine. One that featured Thanksgiving.

I made this that first year and have honestly never been tempted to try another version since. It is not too sweet, not to tart, has a lovely, complex spice and just a hint of heat. I make this in a double batch because people actually eat it, (unlike the canned ‘stuff’) and it is amazing on a leftover turkey sandwich. Simply. Amazing.

I apologize in advance for not having a display photo. My empty nesting has caught up with me, and I’m a little out of sorts. Normally, I am planning weeks in advance. But, without the kids home to help fix time in place, I’m a little behind. It also appears last year (when I started my musings), I didn’t think to take a pretty picture, so I am going from a photo from two years ago. The above picture is the cooked sauce, sitting in the saucepan. While a gorgeous, staged photo helps draw attention, the lack of shouldn’t stop you from giving this a whirl. This sauce will be competing with your turkey for a starring role.

Best Ever Cranberry Sauce

2 C Fresh Cranberries, cleaned, picked over. (should be about 1 bag, exact measuring is not necessary)
3 tbsp Cognac (what the heck, make them generous tablespoons!)
1 C Light Brown Sugar, packed
1/4 C Fresh Orange Juice
3 whole Allspice
2 whole Cloves
4 Black Peppercorns
1/2 tsp Red-Pepper Flake (Make sure your pepper is fresh. If it’s not red in color, but brown, it’s old.)
Cinnamon Stick (about a 1/2 inch piece)
Cheesecloth & twine to make a spice bag

(Note: I double this recipe, be sure to double your spices as well)

In your saucepan combine the berries, cognac, sugar and juice. Lay a square of cheesecloth on the counter, add your spices to the center, gather up the edges and tie with cooking twine, leaving some string to hang it with. Nestle it in with your other ingredients in the pot, trying to keep it submerged the whole time. You can use a spoon to poke it down until the bag is saturated. I wrap the excess twine around the pot handle a couple of times and loop the end through the hole at the end of my pot (my pot handle has a hole on the end) to keep it in place and away from the flame. (no one wants a visit from the fire department prior to the holidays!)

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Bring the mixture to a boil, and then cook it at a simmer for about 20 minutes. (The berries will turn translucent) Turn off heat, and let cool. You may remove the spice bag now, or leave it in to allow the flavors of the spices to really bloom. Just know, it WILL get more spicy.

When cool enough to handle, wring the bag of all the juices you can. I really like to extract as much flavor as possible. Stir to combine. Toss the bag, and you’re ready to serve.

I make this at least a day in advance, although you can make it the day of and serve warm. I just prefer to let the flavors marry and get all happy. Then the day of Thanksgiving (or whenever, this is too good to save for only one day a year) bring back to room temperature before serving.

If you give this a try, let me know how your family liked it!

(**yay! I figured out how to eliminate the breaks in the recipe, so no more spaces in-between ingredients!!!! I am not the most tech savvy, but I do know how to cook! )

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