Thanksgiving Menu

Hors d'oeuvres:

Shrimp Cocktail




Traditional Maryland Crab Cakes



Lox on Fresh Baked Russian Black Bread with Dill and Chevre



Rare Oysters with Vodka Creme Fraiche and Caviar on Silver Spoons




Seared Rare Peppercorn Tuna with Wasabi Cream and Teryaki and bamboo rice.




Classic "Norman Rockwell " Brown Turkey with Sage Sausage Stuffing and Sherry Gravy





A 14 lbs Turkey. I used about 4 gallons of water if I remember correctly.
Brining both turkeys was the best thing we did this Thanksgiving. Washing them well to remove excess salt, patting dry and then letting them sit in the 'fridge for a few hours to dry out was the trick. Also limiting the brining time to no more than 6 hours (I have found even 2-4 is OK for a chicken) cuts down on the excess salt absorbed in the skin. Brine is easy 1 cup Kosher salt to 1 gallon cold water. I don't use any sugar, but I have seen some recipes that use brown sugar and I think I might try some molassas the next time I brine a chicken. You must keep the turkey cold while brining. You can put the big pot in a cooler with ice in it if it won't fit in the "fridge.


Fraaaaaaaahhhhhhhed Turkey
A Note on Fried Turkeys:
The fried turkey last year won the best, most tender vote, but this year with the brining it was a draw!
I am NOT A FAN OF FRYING TURKEYS and on this blog, in a public forum , strongly advise against it! My husband will still do it every year possible.
Why do I feel this way?
If you do not monitor the temp. of the oil your turkey can catch on fire when you put it in the oil. You must have a thermometer. Oh, it is Thanksgiving Day and most of the world has forgotten to buy one!
The oil can boil over which it should not do and set your deck, garage, etc. on fire. The turkey must be completely thawed.
Five gallons of 350 degree oil in a raised pot with friends family, dogs and children around with men supervising (and drinking beer?) is a terrifying thought.
It is also very expensive and will easily double the cost of your turkey. Then there is all of the extra equipment, pot, propane, etc. that is used once a year if ever again. It is NOT cost effective.
It is wasteful. Nobody saves and reuses the oil.
Handling the turkey and hot oil can be complicated and needs cooperation and better yet pre planning and practice. You are doing it for the first time with cousin who? In a nutshell it is the most potentially dangerous cooking activity you could do around the house.
With brining you can get the same result and the stuffing. You can cut down on cooking time in the oven by not stuffing it.

http://www.ul.com/consumers/turkeys.html This says it all.http://www.youtube.com/watch?v=aqemKVTf_38 and it goes on and on......


Corn and Cheese Tamales



Yukon Gold Mashed Potatoes

Candied Yams a la Douce

Curried Ginger Chive Carrots

Green Bean Casserole

Biscuits with Ken's Mom's Huckleberry Jelly from Marietta

Cranberry Clementine Cardamon Chutney

I think someone will bring asparagus ? or another green?

Arugula, Blue cheese , Pear and Kumquat Salad with Balsamic Vinegar Reduction

Organic Bib Lettuce (from our garden) with Coleslaw and Assagio Dressing

Desserts:

Bourbon Pecan Pie
Pumpkin Cheese Cake
Tart au Citron