Food/Recipes

PITTSBURGH (KDKA) ― Thanksgiving is just around the corner and Rania Harris has some great recipes and tips to make your holiday an enjoyable and edible one!

Thanksgiving Turkey
Dried Fruit and Bread Stuffing

Thanksgiving Turkey

For bringing a Turkey 15 to 20 Pounds

2 Gallons Cold Water
2 cups of kosher salt

2 Tablespoons of dried Rosemary or 2 to 3 fresh sprigs
2 Tablespoons dried Thyme
2 Tablespoons of dried sage
1 tablespoon celery seed
1 Tablespoon Black Peppercorns

Special equipment: Large (over 6 gallon) Stock pot or other receptacle (5 Gallon plastic bucket with lid)

The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated). In a large stock pot or 5 gallon bucket, mix 2 Gallons cold water with the salt, rosemary, thyme, sage, celery seed and peppercorns.

Stir well until all the salt is dissolved. Put the turkey in the pot. Cover and place in a cold spot (lower than 40 degrees) or refrigerate and let stand over night or 8 hours (I use my unheated garage for this as long the temperature remains below 40 degrees).

Remove the Turkey from the brine, rinse well and follow your cooking instructions as normal.

For the aromatics:

1 red apple, sliced
½ onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

Preheat the oven to 500 degrees. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a large roasting pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast turkey in uncovered pan at 350 degrees for time indicated on the roasting chart. When turkey is golden brown, place a tent of foil over the turkey loosely to avoid over-browning

We highly recommend the use of both oven thermometers and meat thermometers. Insert the meat thermometer into the breast not touching the bone - a reading of 174 - 176 degrees means the turkey is done.

Due to possible variance in oven thermometers we strongly recommend that all ovens be checked at least once every 3 months. The average household may find an oven thermostat variance as high as 100 degrees.

Carving: after removing turkey from the oven, allow it to set for at least 30-40 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.

Turkey tender: these timers are programmed to activate when the turkey reaches the proper internal temperature, 174 - 176 degrees. If it has not activated with 1/2 hour from scheduled roasting time, remove the turkey from the oven and check for doneness.

Roasting Chart:

Weight: Roasting Time:
8 - 12 pounds 2 – 2 ½ hours
12 - 16 pounds 2 ½ - 3 ¼ hours
16 - 20 pounds 3 ¼ - 3 ¼ hours
20 - 24 pounds 3 ¾ - 4 ½ hours

Dried Fruit and Bread Stuffing

12 cups day old French bread cubes without crust
2 ½ cups chopped onions
2 cups chopped celery
2 ¼ cups dry sherry
1 ¾ cups mission figs - (about 10 oz chopped)
1 ¼ cups dried tart cherries (about 6 oz)
1 ¼ cups dried apricots (about 6 oz chopped)
1 ½ tablespoons chopped fresh sage
1 ½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 ¼ cups chicken stock
3 large eggs - beaten to blend

Preheat oven to 350 degrees. Butter a 9x13x2-inch glass baking dish . Place bread cubes in a very large bowl. Melt butter in heavy large skillet over medium-high heat.

Add onions and celery to skillet; sauté until vegetables are soft and golden, about 10 minutes.

Add sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes.

Add to bread cubes; stir to blend. Stuffing can be prepared 1 day ahead. Cover and refrigerate.

Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.

Transfer stuffing to prepared baking dish. Cover and bake for 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

Serves: 10

(© MMX, CBS Broadcasting Inc. All Rights Reserved.)

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