Tag Archives: Thanksgiving recipes

Pumpkin Layer Cake with Cream Cheese Buttercream Frosting and Caramel Filling

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Here is the ultimate pumpkin cake! It’s the cake that will make your holiday unforgettable! It’s a delicious, decadent , over the top dessert! Spicy pumpkin cake in four layers, caramel layered between the cake, then topped with a cream cheese buttercream frosting.  On top of the cake are shards of pepita ( pumpkin seed) brittle. The cake stays moist so you can make it a day in advance and keep covered in the refrigerator. It’s sublime!

From by the bay wishing you, pumpkin food memories!

Maryann

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Cake
Butter for coating cake pans, at room temperature
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1 15-ounce can pure pumpkin
1 1/2 cups sugar
1 1/4 cups vegetable oil
4 large eggs
2 teaspoons finely grated orange peel

Cream Cheese Frosting
2 packages (8 ounces each) cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons canned unsweetened pumpkin purée
1 1/2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract

Caramel Filling

  • 1 cup dark brown sugar
  • 8 tablespoons unsalted butter
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 1/4 cups confectioner’s sugar or until thick enough to spread

Directions for the cake

Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, cardamom and allspice. In a electric mixer using the paddle attachment combine the pumpkin, sugar and oil. Add eggs one at a time. Mix in orange zest. On low speed add the flour mixture to the flour mixture until just combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a tester inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.

Directions for the cream cheese buttercream frosting
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners’ sugar and vanilla and beat for about 3 minutes until fluffy.
Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

Directions for caramel filling

In a medium sauce pan add brown sugar and butter and cook for two minutes on medium heat, melting butter. Add mild and bring to a boil. Take off heat add vanilla, mix and cool. Once cool whisk confectioner’s sugar until good consistency to spread and smooth. Add more sugar until thickened if needed.

To assemble cake :

Cut each cooled layer of pumpkin cake in half with a serrated knife. Place first layer on cake stand and using an offset spatula spread on top of cake. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges.Repeat with the remaining 3 layers.

Spread  cream cheese buttercream frosting over the top of the cake and sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.Spread the top and then sides with the cream cheese buttercream frosting. Keep in the fridge until ready to serve. Let come to room temperature.

Optional : garnish with pepita/ pumpkin seed  brittle recipe follows below

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Pepita Brittle

Adapted from “Craft of Cooking” by Tom Colicchio and Smitten Kitchen Blog from 11/1/2008

Makes one 12 x 16 – inch pan


Canola -oil spray

2 cups sugar

1/4 pound unsalted butter

6 tablespoons corn syrup

1/2 teaspoon baking soda

3/4 pound  or 1 1/2 cup shelled raw unroasted pepitas ( pumpkin seeds)

1 1/2 tablespoons Maldon sea salt 

Directions

Line a rimmed baking sheet with parchment paper. Spray parchment paper with Canola oil. Take a large non-stick pot and add sugar, butter, corn syrup and 1 1/3 cups water. Place on high heat melting sugar until the caramel turns amber color, stir occasionally as this is cooking. This might take awhile, it will thicken as it boils before it finally turns amber. At this point add the baking soda and salt, then remove from heat and add the pepitas. Stirring well, then quickly pour onto the baking sheet and spread out evening with a spatula. An alternate method for a smoother brittle is slide the parchment paper out of the baking pan and onto a smooth counter top. Cover with another sheet of parchment paper and use a rolling in, to smooth the brittle and roll it out thin. Once the brittle is rolled out you can remove the top sheet of parchment paper and  let the brittle cool and then break into pieces. If you can resist eating this , store in an air tight container.

Mushroom and Melted Leek Dressing

I love this dressing! The base starts with toasted rye cubes mixed with assorted wild mushrooms, leeks and herbs. These ingredients combine into this tasty savory dressing, the perfect side to your Thanksgiving turkey or for any of your holiday celebrations.

From by the bay wishing you wild mushroom food memories!

Maryann

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Mushroom and Melted Leek Dressing

Serves 6 to 8

Ingredients

2 rye bread boules, cut into ½ inch cubes with crust

1 ½ pounds assorted mushrooms, sliced

6 tablespoons unsalted butter

1 large leek, sliced in rings

1 tablespoon fresh thyme, minced

1 tablespoon fresh rosemary, chopped

1 fennel bulb, finely sliced

1/4 teaspoon red chili flakes

3/4 cups grated parmesan cheese

2 teaspoons fine sea salt

2 tablespoons dry sherry

2 to 3 cups low sodium chicken stock

1/4 cup parsley, chopped

1 teaspoon fresh ground black pepper

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet add 4 tablespoons butter and saute the mushrooms until they release their liquid and start to brown about 10 minutes. Place mushrooms into a large mixing bowl. Add remaining butter to the same skillet, melt butter and then add fennel, thyme and rosemary, when fennel begins to soften add the leeks. Saute together until softened about 10 minutes, separating the leek rings. Add chili flakes and saute another minute. Remove from heat and add to the bowl with the cooked mushrooms. Add the toasted bread cube, cheese and parsley to the bowl. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

Basic Turkey Gravy

Here is your go to recipe for gravy. I love it because you can make most of it in advance, the key to a well planned Thanksgiving, doing as much of the preparation as you can in advance.

From by the bay wishing you easy gravy food memories!

Maryann

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Basic Turkey Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 bouquet garni

1 onion, peeled and quartered

1 carrot, chopped

1 teaspoon black peppercorns

Gravy

6 tablespoons flour

6 cups gravy base

4 tablespoons butter

2 bay leaves

2 tablespoons honey

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

½ cup chop parsley

Optional : Giblets – chop giblets braised in the gravy base and add to gravy

Directions for gravy base

Combine into a soup pot chicken stock, bouquet garni, onion, celery, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.If you like giblets in your gravy , save and refrigerator.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Melt butter in a bowl and then add flour , whisk until it is a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Pour this back into the broth and whisk to blend. Add bay leaves, honey, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the 1/2 cup of seasoned stock. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix in parsley adjust seasoning with salt and pepper. Serve with turkey. 

 Optional : Giblets – chop giblets braised in the gravy base and add to gravy

Citrus Herb Roasted Turkey

Your turkey is the main event for your Thanksgiving feast. I suggest buying a fresh turkey. Order one in advance so you don’t find yourself with out a turkey the size you want. I’ll never forget the first time I cooked for Thanksgiving for my family in New York City. I didn’t order a turkey in advance and there were no fresh turkeys available. My mother had to strong arm the guy behind the counter to find one in the back to sell us. Lesson learned the hard way! I like to brine my turkey. I find it’s more juicy and tender. I change the favors up year to year. This year it’s the bright taste of citrus using lemons and oranges, mixed with herbs, lacquered with honey and butter. It’s delicious!

From by the bay, wishing you wonderful turkey food memories!

Maryann

blog citrus turk

Citrus Herb Roasted Turkey

1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine granulated sugar
2 Meyer lemons , quartered
2 oranges, quartered
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 tablespoons black peppercorns
1 cup orange blossom honey
2 onions , peeled and quartered
3 fresh bay leaves
To roast turkey
1 Meyer lemon, quartered
1 orange, quartered
1 bunch fresh rosemary and 1 bay leave
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
zest of one orange and one lemon

¼ cup orange blossom honey

Note: if Meyer lemons not available use lemons

Garnish with oranges, lemons , rosemary and fresh bay leaves
Directions
Prepare brine by combining water, sea salt, honey, sugar, onions, rosemary, thyme, bouquet garni and peppercorns. Cut 2 lemons into wedges, squeezing juice of lemons into the brine along with the wedges. Repeat with oranges and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degress F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Squeeze lemon and orange juice into the cavity and add the quarters along with rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter. orange zest and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

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Citrus Cranberry Relish

It wouldn’t be Thanksgiving for me without homemade cranberry sauce or relish. It’s so simple to make and it tastes so good. When I’m starting my cooking for the holiday I love to make the cranberry sauce first , because it takes just a few minutes and I can look at my list of dishes to prepare and within minutes – cranberry relish – check and done!

From by the bay, wishing you citrus cranberry food memories!

Maryann

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Citrus Cranberry Relish
Serves Six

Ingredients

2 oranges , juice and zest
1/2 cup fine sugar
1 12oz, package whole fresh cranberries
¼ cup Grand Mariner
1 cinnamon stick

Directions

Combine cranberries, orange juice, zest,sugar  and cinnamon in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Remove from heat and add Grand Mariner. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

Pear Royale

Kicking off my series of Thanksgiving recipes with a the perfect festive fall cocktail, Pear Royale. Easy to make with pear simple syrup and your favorite champagne! Follow along all month as I share recipes to make a delicious Thanksgiving feast!

From by the bay, wishing you bubbly food memories!

Maryann

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Pear Royale

Ingredients

  • 1 glass of champagne
  • 1 tablespoon pear simple syrup ( recipe follows)
  • optional: thin pear slices

Directions

In a champagne flute  add the pear simple syrup, top with champagne.

Pear Simple Syrup

Ingredients
3 pears
2 cups water
2 cups sugar

optional: pear slices to garnish

Directions

Peel, core and cube pears. Place in a medium saucepan with water and sugar. Bring to a boil and simmer for 20 minutes.  Use a potato masher to mash pear.  Use a fine mesh sieve to strain mixture pressing the liquid through with a back of a spoon and cool. Keep in the refrigerator until ready to use. Keeps for a week.

Sausage, Collard Greens and Brioche Dressing

You’ll love this southern inspired dressing for your Thanksgiving table!  Buttery brioche is the base of this dressing mixed with italian sausage, leeks, collard greens and lots of fresh herbs. It’s super easy to toast your own bread for this dressing and layer your flavors. I love using leeks in place of the onions for a more subtle onion taste. Just be sure to clean them well before using them, they can have some dirt. I suggest soaking them a  little in water before cutting. When cooking with leeks use the white parts only and discard the green tops.
From by the bay, wishing you collard green food memories!
Maryann
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Sausage, Collard Greens and Brioche Dressing

Serves 12

16 cups brioche bread, cut into ½ inch cubes with crust

2 ½ pounds Italian sausage meat

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings approximately 2 cups chopped

1 bunch collard greens

3 stalks celery, minced ( include the leaves)

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, chopped

2 teaspoons rubbed sage

1 teaspoon fine sea salt

4 to 5 cups low sodium chicken stock

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet cook sausage meat, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add leeks, celery, thyme and sage. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to the bowl with the cooked sausage meat. Use the same skillet to add the collard greens and wilt about 5 minutes. Add 2 cups chicken stock and let simmer for another 10 minutes. Add collard greens and stock to the bowl.. Add the toasted bread cube, rubbed sage and parsley to the bowl. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

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Apple Bourbon Cranberry Sauce

Making cranberry sauce couldn’t be easier….this version combines some of my favorite flavors- of course cranberries, sweeten with juicy apples , apple cider and finished off with a little bourbon! You’ll love this recipe and it’s great to use through out the holiday season!!

From by the bay wishing you, red cranberry food memories

Maryann

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Apple Bourbon Cranberry Sauce

Ingredients

½ cup apple cider

1 cup fine sugar

1 12oz, package whole fresh cranberries

3/4 cup apples, peeled, seeded and chopped

¼ cup bourbon

¼ teaspoon ground cinnamon

Directions

Combine apple cider, bourbon and sugar in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Add cranberries, apples and cinnamon. Return to a boil, reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Remove from heat. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

Top Thanksgiving Turkey Recipes

Enjoy from by the bay my top Roast Turkey recipes to plan your Thanksgiving Feast………

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Spiced Pomegranate Molasses Glazed Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
1 cup fine sea salt
1 cup light brown sugar
4 cloves garlic
3 oranges
2 tablespoon black peppercorns
2 onions , peeled and quartered
3 sprigs rosemary
To roast turkey
2 oranges, cut in half
1 pomegranate cut in half
1 bunch rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup pomegranate molasses
1 tablespoon Dijon mustard
Directions
Prepare brine by combining water, sea salt, sugar and peppercorns. Stir to dissolve the salt and sugar. Then add to the brine the garlic, oranges, onions and rosemary. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove the turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity of the turkey with the oranges, pomegranate and rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter, mustard and pomegranate molasses together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

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Apple Sage Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine sugar
2 apples , quartered
3 sprigs fresh thyme
3 springs fresh sage
2 tablespoon black peppercorns
1 bouquet garni
2 onions , peeled and quartered
To roast turkey
1 bunch fresh sage leaves
1 bunch fresh thyme
1 apple quartered
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, sugar, bay leaves, 3 garlic cloves, thyme and peppercorns. Cut 2 apples into wedges, add to the brine and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. . Season the turkey cavity with salt and pepper. Add an apple in quarters into the cavity along with thyme and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

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Apple Cider Brined and Maple Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
8 cups apple cider
1 cup fine sea salt
1 cup light brown sugar
2 macintosh apples , quartered
3 cloves
2 cinnamon sticks
2 star anise
2 tablespoons allspice berries
2 tablespoon black peppercorns
½ cup maple syrup
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
2 whole macintosh apples
1 onion, peeled and quartered
2 cinnamon sticks
1 bunch fresh sage leaves
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup maple syrup
Directions
Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity with the apples, onions, sage and cinnamon sticks. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

Honey Herb Roasted Turkey

1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine granulated sugar
3 lemons , quartered
3 sprigs fresh thyme
6 springs fresh rosemary
2 tablespoons black peppercorns
1 bouquet garni
1 cup honey
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
1 lemon, quartered
1 bunch fresh sage leaves
1 bunch fresh rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, honey, sugar, onions, rosemary, thyme, bouquet garni and peppercorns. Cut 2 lemons into wedges, squeezing juice of lemons into the brine along with the wedges and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degress F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Squeeze lemon juice into the cavity and add the quarters along with rosemary and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

 

Sage Gravy

There is nothing like homemade gravy for your Thanksgiving Turkey and you’ll love this sage gravy. You can make most of this gravy in advance by making a flavorful stock as your base and then flavoring the gravy with the turkey drippings at the end. This gravy is perfect used with my  Apple Sage Roast Turkey.

http://blog.entertainingbythebay.com/2014/11/apple-sage-roasted-turkey/

From by the bay wishing you turkey gravy food memories!

Maryann

blog sage gravy

Sage Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

6 sage leaves

1 teaspoon black peppercorns

Gravy

1 cup white wine

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

2 tablespoons chopped sage

Directions for gravy base

Combine into a soup pot chicken stock, carrot, onion, celery, bay leaves, sage, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add bay leaves, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the wine. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix in sage adjust seasoning with salt and pepper. Serve with turkey.