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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. Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing Recipe courtesy Tyler Florence
Show: Food 911Episode: Tyler Talks Turkey
Rated: 5 stars out of 5Rate itRead users' reviews (179) Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
Sausage Apple Stuffing
2 sticks plus 3 tablespoons butter, divided
2 cups water
2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roastturkey as usual.
Alternatively: fill a 10 by 15 by 2 inch pan with the stuffing, moisten with the giblet stock, and bake in a preheated 350 degree F oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.
Home Sweet Potato Home Au Gratin Ingredients Recipe: Robert Irvine
2 tablespoons butter, cut into chunks, plus more for baking dish
1/4 cup panko bread crumbs
1/4 cup grated Cheddar
In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.
Preheat oven to 350 degrees F. Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
Serve in the baking dish, garnished with chopped parsley
Several events are planned in observance of Veterans Day:
• The Vietnam Veterans of America Chapter 941 will conduct a ceremony at 9 a.m. at the Veterans Memorial Bridge spanning Fargo and Moorhead.
• Veterans organizations will gather at 10:30 a.m. in Fargo’s Great Northern Depot parking lot on the corner of Fourth Avenue North and Fifth Street. They will proceed to the Civic Center, where a flag-raising ceremony and program is slated at 10:55 a.m. Music will be provided by the Red River Valley Veterans Concert Band. Welcoming remarks will be delivered by Fargo Mayor Dennis Walaker and Dilworth Mayor Chad Olson. The keynote address will be given by North Dakota AMVETS Commander Mark Wagemann.
• American Legion Post 2 will serve a free stew lunch at noon in Legacy Hall. The Red River Valley Veterans Concert Band will perform shortly after noon.
• Fargo VFW will serve stew at noon. The Red River Valley Veterans Concert Band will perform at 2 p.m. and activities are planned throughout the afternoon.
• The Fargo AMVETS Post 7 will serve a meal at 1 p.m. and festivities are planned throughout the day. The organization will also participate in a 2 p.m. ceremony at the Veterans Affairs Medical Center.
E The West Fargo VFW Post 7564, Ladies Auxiliary and AMVETS Post 8 ceremonies will begin at 10:45 a.m. with a flag-raising ceremony in front of the VFW on Sheyenne Street. North Dakota VFW Commander Emery Fisher will deliver the keynote speech. The West Fargo High School band will provide patriotic music and the program will conclude with a 21-gun salute by the VFW Honor Guard. A stew dinner will be served from 4 to 6:30 p.m. followed by a performance from the Red River Valley Veterans Concert Band at 7 p.m.
• Events at the Moorhead American Legion will include Merle’s stew at 11 a.m., a performance by the Park Christian School choir at noon, a 1 p.m. meat raffle and a performance by the Red River Valley Veterans Concert Band at 3:30 p.m.
• Mulligan stew will be served at 4 p.m. at the Dilworth VFW.
• The Harwood (N.D.) American Legion will open at 4 p.m. Stew will be served thereafter.
• Bethany Retirement Living will sponsor a program at 10 a.m. at Bethany on University and at 1:30 p.m. at Bethany on 42nd. Tracy Briggs will speak at both programs about the Honor Flight program, which offers trips for area veterans to the World War II Memorial in Washington, D.C. Both events are open to the public. For more information, call Maren Johnson at (701) 239-3246.
• The Fargo Moorhead Area Music Club will present its annual Tribute to Veterans at 7 p.m. at First Presbyterian Church, 650 2nd Ave. N., Fargo. This event, featuring patriotic and American music, is free and open to the public.
• The annual God Bless America program will be held at 7 p.m. in the Kindred (N.D.) Elementary School gymnasium. Third- and fourth-grade students will perform a musical tribute. Refreshments will be served.
• A public reception to honor NDSU veterans is scheduled at 1:15 p.m. in the Memorial Union Prairie Rose room.
• The Park Christian High School choir and band will perform at the following times and locations: 8:05 to 9 p.m. in the school gymnasium; 10 a.m. chapel service at Elim Care, 3534 S. University Drive, Fargo; noon, Moorhead American Legion, 303 30th St. N.; 1 p.m. in the cafeteria at Eventide at Fairmont, 801 2nd Ave. N., Moorhead; 2 p.m. in the dining room of the Veterans Affairs Medical Center, 2101 Elm St. N., Fargo.
Recipe courtesy Emeril Lagasse, 2002
Inactive Prep Time:
2 quarts, about 8 servings
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Cinnamon sticks, garnish
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.
Hot Apple Toddy
By Colleen Graham
After a day of picking your own apples in the orchard, sit down on a fall1 evening with this wonderfully warm drink. The Hot Apple Toddy is just as it sounds, an apple-flavored version of the Hot Toddy2. It is truly an autumn delight that makes you feel all warm and cozy.
Garnish with the lemon, cinnamon stick, and cloves.
Apple Cider Hot Toddy
3 mins Cook time
3 mins Total time
This cider-sweetened cocktail is light and warming, perfect for the holidays. The quality of ingredients goes a long way here, so be sure to use real, unfiltered apple cider (it should be murky). Locally produced cider tends to be fresher and contain fewer (if any) additives. Spiced cider is good, too.
Author: Cookie and Kate
Recipe type: Cocktail
Serves: 1 Ingredients
1 green tea or black tea bag (I like Tazo China Green Tips)
1 1/2 ounces rye whiskey or bourbon (I like Bulleit)
1 ounce real apple cider
1/2 small lemon
garnishes: thin, round slices of lemon, a cinnamon stick, and star anise
Heat water to the boiling point and pour over the tea bag in a mug. Leave about an inch of room in your mug for the whiskey and cider. Let the tea steep for a few minutes, then discard the bag so the tea doesn't get bitter.
Pour in the whiskey or bourbon and a hefty splash of apple cider (adjust these amounts to suit your tastes). Squeeze in the juice of half a lemon and garnish with lemon slices, a cinnamon stick and a star anise. Sip up.
Amounts given above yield one cocktail.
Are you, too, experiencing an unseasonably warm holiday? For a similar, chilled drink, try whiskey with club soda, a splash of apple cider and a big squeeze of lemon.
Recipe by Cookie and Kate at http://cookieandkate.com/2012/apple-cider-hot-toddy/
Hot Apple Pie Cocktail
Yield: 1 serving
2 ounce(s) Tuaca Liqueur
1 cup(s) Hot Apple Cider
1 stick(s) Cinnamon for garnish
Add Tuaca to an Irish Coffee glass. Pour hot apple cider in. Garnish with cinnamon. Enjoy.
Hot Spiked Cider
Prep Time: 10 Minutes Cook Time: 5 Minutes
Ready In: 15 Minutes Servings: 6
"Orange tea, apple cider, rum, cinnamon sticks and butter - bound to warm you up on a cold winter's night!" Ingredients:
1 quart water
3 orange spice tea bags
1/2 cup light brown sugar
2 cups apple cider
Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.
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