Tag: Thanksgiving recipe

Dry Buttermilk Brined Turkey Recipe

You simply haven’t had a proper turkey until you’ve tried a buttermilk-brined turkey, and thanks to this recipe from Food52, you’ll be quite familiar with the southern tradition of turkey preparation and enjoyment.

Ingredients for Dry Buttermilk Brined Turkey:

Directions for Buttermilk Brined Turkey:

Note: If using a completely frozen turkey, it should be defrosted completely before cooking with the giblets and neck removed.

  1. Begin by combining your dry buttermilk powder, kosher salt, and black pepper together in a small mixing bowl.
  2. Then, place your turkey onto a sheet pan that’s lined with a wire rack. Using paper towels, pat the turkey completely dry all over, including the cavities. Turkeys have two cavities, which should each be completely empty and dry following this process.
  3. Next, sprinkle your dry buttermilk mixture evenly all over the entire turkey and pat it onto the bird in order to ensure it adheres to the skin. You can do this with your washed, bare hands or with gloves to ensure the best results.
  4. Afterward, transfer the uncovered turkey to the refrigerator for at least 8 hours. Though, the best texture and taste will come after keeping the turkey in the fridge for up to 24 hours.
  5. Preheat the oven to 400° F. Once heated, you can transfer the turkey with the breast side facing up to a clean sheet pan. During this process, discard any liquid or excess powdered buttermilk that has accumulated in the first pan. One hour prior to roasting, stuff the cavity with your fresh thyme, oregano, and the halved head of garlic. For a neater look, consider tying the legs together with kitchen twine, though it won’t affect the cooking process at all.
  6. Next, roast your turkey for 30 minutes. Afterward, reduce the heat to 325°F and remove the turkey from the oven and baste with any juices that have accumulated in the pan. Rosate said pan, and then return it to the oven. Continue roasting the turkey, and remember to remove it from the pan to baste every 40 to 50 minutes until your turkey registers at 165°F in the thigh. This process takes approximately 2 ½ – 3 hours.
  7. Because of the buttermilk, the wings and skin are going to become very dark in coloration. Though, if any area looks like it’s beginning to singe, you can make a tent with a piece of aluminum foil to keep it from doing so.
  8. After roasting and once the thigh reaches the internal temperature of 165°F, let your turkey rest in the sheet pan for 20 minutes and tilt the turkey to spill out any juices held in the cavity onto the sheet pan while leaving the herbs and garlic in there.
  9. Transfer the turkey onto a large cutting board to continue its resting until it’s cool enough to slice and carve up. This process can take up to an hour.
  10. At this point, you can reserve the carcass for stock, make gravy from the sheet pan drippings, etc. Serve the turkey with fresh thyme and oregano, and enjoy.

This recipe yields enough turkey to serve about 8 to 10 people, and it’s best served alongside a hearty supply of side dishes or as sandwich meat.

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Salted Glazed Pumpkin Bread Perfect for Fall

With fall comes the crunching of the leaves, the zipping of outerwear, and the inevitable preheating of a convection oven for the timeless autumnal treat: the baking of pumpkin-based dishes, and nothing is more celebrated by the whole family than this recipe for a loaf of pumpkin bread with a glaze of salted brown butter, as provided by the talents at Serious Eats.

Ingredients

For the Pumpkin Bread:

  • 8 ounces (1 ⅔ cups, 225g) of all-purpose flour
  • a half ounce (2 tablespoons, 15g) of malted milk powder
  • 1 teaspoon baking powder
  • 1 teaspoon (4g) kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 large eggs
  • 8 ounces (1 cup, 225g) pumpkin or butternut squash purée
  • 5 ounces (⅔ cup) neutral oil
  • 4 ounces (½ cup; 115g) granulated sugar
  • 4 ounces (½ cup; 115g) light brown sugar
  • 2 ounces (¼ cup; 55g) milk, any fat percentage
  • 1 teaspoon vanilla extract

Recipe:

For the Pumpkin Bread Glaze:

  • 2 ounces (½ cup, 60g) powdered sugar, sifted
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cinnamon
  • 1 ounce (2 tablespoons, 30g) unsalted butter
  • ½ ounce (1 tablespoon, 15g) milk, any fat percentage
    ¼ teaspoon vanilla extract

This pumpkin bread recipe uses:

Note:  If using table salt in lieu of kosher salt, simply use half as much by volume as the above indicates.

  1. Begin prepping for the pumpkin bread by greasing an 8 ½ by 4 ½- inch loaf pan and line it with a 7- by 13-inch sheet of parchment paper so that it hangs over the sides of the pan, forming a sling. Adjust your oven rack to a lower-middle position and preheat it to 350°F.
  2. In a medium bowl, whisk the following together: all-purpose flour, malted milk powder, baking powder, salt, cinnamon, baking soda, allspice, nutmeg, cloves, and ginger until it’s well-combined, typically after 1 minute.
  3. In a large bowl, whisk together your eggs, pumpkin/squash purée, oil, granulated sugar, brown sugar, milk, and vanilla until thoroughly combined and all sugars are dissolved.
  4. Combine your flour and egg mixtures, and whisk just until it’s incorporated and no dry flour remains.
  5. Use a flexible spatula, and scrape your batter into the loaf pan. Then, bake until the loaf is domed and golden brown, and a cake tester inserted into the center comes out with few moist crumbs attached (or an internal temperature of around 200°F), about 1 hour.
  6. Transfer pan to a wire rack that’s set in a baking sheet, letting it cool for 30 minutes. Run a butter knife along the edges to loosen it from the pan, then lift the loaf using overhanging parchment (remember?), and return it to the wire rack after removing the parchment paper.
  7. Begin your glaze by combining your set aside sugar, salt and cinnamon in a small heatproof bowl.
  8. Melt the butter in a 1-quart stainless steel saucier over medium-low heat, increasing to medium and simmering. Stir with a heat-resistant spatula while the butter hisses and pops. Continue cooking this until framing subsides and you’re scraping up brown bits from the bottom. When the butter is golden yellow and the milk solids are chestnut brown (about 5 minutes), remove from the heat.
  9. Add milk, vanilla, and butter, along with your scraped brown bits to the powdered sugar mixture, and whisk until it’s smooth. You should then have 3 ounces of glaze that you will slowly drizzle evenly over your bread.
  10.  Allow the glaze for the pumpkin bread to set for 10 minutes, slice with a serrated knife, and serve.

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