Last year my 'mulled wine spice'-themed Thanksgiving dinner line-up turned out really well so I'm going to repeat it, but I have more people flying in than last year so need to make a turkey in addition to duck, and I forgot the stuffing recipe I followed so any suggestions would be helpful. Any feedback in general would be nice tbh.
Roast Turkey
- Dry brined and roasted the day before. If anyone has a good roast turkey/turkey dry brine recipe please share.
Roasted duck
- Roasted following this recipe but dry brined for 24 hrs with salt, brown sugar, orange peels, garlic, cinnamon, star anise, and ginger slices
Stuffing
- Probably a sausage and rustic bread or baguette one. It's hard to go wrong with stuffing but if anyone has a good recipe please share.
Braised red cabbage
- Braised on the stovetop for over an hour with star anise, maybe a slice of ginger, cloves, juniper berries, and whatever I adjust it with.
Honeynut squash puree
- I used sweet potatoes last year, but I'm going to probably use some honeynut squash I grew in containers this year. Or maybe just stick with sweet potatoes and use the honeynut squash for something else.
Braised kale or arugula salad
- Gotta add a green to feel like you're less of a fatass. I'll probably make something easy (the arugula salad last year worked well with everything else) but I'm open to suggestions if anyone has them. As long as the suggestions don't involve green beans.
Gravy, redcurrent jelly sauce, cranberry sauce
- Gravy made with turkey drippings from the day before, redcurrant jelly sauce made by mixing redcurrant jelly and white wine, cranberry sauce from a jar
Some sort of grocery store dessert
- Maybe I'll be able to find some pumpkin pie
Thoughts? Does anyone have a line-up they're proud of?
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Sounds awesome and thankfully you know that dry brining is the way to go and you're not one of those r-slurs who puts the turkey in a bucket of water overnight.
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I don't understand why people do that
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My mom does wet brining and the Turkey has never turned out badly. Her brine's mostly soup and a ton of herbs so maybe that's why it's good.
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Oh, that'll do it. The only wet brine I've seen was basically just salt and sugar water. My family's full of shit cooks tho
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It's easy and almost impossible to overcook. Usually when I make a turkey I'm responsible for making other shit. Yeah it doesn't taste as good, but I'm not a good multitasker.
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Does dry brining work with the skin?? Idk
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YES! When you dry brine put the turkey back into the fridge after salting and leave it UNCOVERED. The skin will dry up spa bit and the salt will draw the moisture into he bird and make the skin nice and crisp once it's cooked.
100% before the bird goes into the oven make sure you butter it all over including breaking and lifting the breast skin and buttering UNDER the skin for the breast that will make it nice and juice.
My only criticism of your plan is that you're doing a lot and might regret it on cooking day.
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I'm one of those r-slurs, redpill me on dry vs wet brining. I'm woke to the brining question but the water always makes a huge mess
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Water is not flavour, full stop. Forcing more water into the bird doesn't make it juicier (fat makes meat “juicy”) all you're doing is making soggy meat.
Dry brining will draw the natural moisture into the bird and you butter it to add more fat / juiciness.
If you wanna salt the bird, just salt it there's no good reason to waste salt and water and buckets and risk brewing a somanella slush.
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