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Old 10-06-2004, 11:57 PM   #1
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Gearing up for Turkey Day

Well, Thanksgiving is this weekend for us and I am prepping for the feast. So far, I have planned a brined turkey, roast potatoes, stuffing, broccoli wild rice casserole, and I think rhubarb pie for dessert. Oh ya, Dad's famous coleslaw too.

I am thinking of adding herbs to my brine, and need some suggestions. I don't want it TOO herby, just a hint. Thanks in advance all!

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Old 10-07-2004, 06:29 AM   #2
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don't use rosemary unless it's a teensy bit. sage is pretty traditional here.
Dried herbs might be better than fresh so it's not to "herby"
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Old 10-07-2004, 08:14 AM   #3
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sage, marjoram, celery seed, a little garlic and onion powder, fresh parsley.

You gotta lotta 'starch' in that menu, Alix! How about just a simple green veg? Sometimes I do just blanched, then sauteed green beans with halved grape tomatoes; looks pretty and is easy!
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Old 10-07-2004, 09:43 AM   #4
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gotta have homemade cranberry sauce
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Old 10-07-2004, 09:45 AM   #5
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sage and poultry seasonings
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Old 10-07-2004, 10:00 AM   #6
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i always looked forward to, besides all of the aforementioned stuff, the pearl onions in cream sauce, creamed spinach, and the big tray of various pickles, olives, and gardinere salad.
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Old 10-07-2004, 10:53 AM   #7
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Alix, Happy Thanksgiving first of all!

I used three sprigs (about 4" long) each of fresh rosemary and thyme in my brine and the resulting taste was subtle, but it permeated the muscle to its very core with the brine. It was great in my book...but I only soaked for 4 hours. Longer bring would likely (I assume) result in stronger flavors, which is exactly what I'll be going for on my next turkey brining before our big day next month.
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Old 10-07-2004, 02:21 PM   #8
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Oooooh - creamed pearl onions - here's a good recipe -

Recipe: Creamed Red and White Pearl Onions With Bacon
Time: 25 minutes

2 10-ounce bags red pearl onions
1 10-ounce bag white pearl onions
2 1/2 ounces (2 strips) thick-cut bacon, diced ( 1/2 cup)
2 tablespoons butter
2 shallots, minced

1 garlic clove, minced
1 1/2 pints heavy cream
1/2 cup fresh bread crumbs
2 tablespoons chopped parsley.

1. If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Peel onions and set aside. (Onions can be blanched and peeled ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)
2. Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and simmer until cream is thick and golden and has reduced by half, 10 to 15 minutes. Stir onions into cream to heat through.
3. Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.
Yield: 6 to 8 servings.
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Old 10-07-2004, 03:10 PM   #9
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thanks so much marmalady. my creamed onions usually come from a frozen block, but not this year, thanks to you. :)
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Old 10-07-2004, 03:19 PM   #10
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Yummy! Sorry, forgot to mention that there will also be fresh green beans from the garden, and beets too. The coleslaw is not your traditional type either, strictly cabbage, onions and lemon juice...and SALT! LOL!

Those pearl onions sound fabulous, I will definitely do those too. I think I will do some sage in the brine, and maybe a sniff of rosemary too. I just don't want to overdo since the dressing will have poultry seasoning in it.

Now, since I am brining overnight...do I toss the herbs in as soon as the turkey goes in? Or should I put them in for a shorter time?

Thanks for the fab ideas you guys, any thoughts on dessert? I am feeding a crowd so one pie is not going to cut it.
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