Since we're getting soooo close to Turkey Day I am re-posting my recipe for Brined Turkey ala chef Chris Schlesinger .I saw Chris do this on Martha's show ages ago.. It was on the original Martha Stewart show. And it is now sadly impossible to find on her site. It is simply the best...
Last years Post Thanksgiving brine celebration for the Hekima girls
as you can see - the plates are clean as a whistle..
The bourbon really does the trick..
Brining the Turkey ALA Chris
2 gallons cold water
2 cups Bourbon(I use Wild Turkey- in his honor)
2 cups plus 2 tbl. course salt(Kosher is good for me)
1 cup sugar
Put all the ingredients in brining bag and stir till sugar and salt are melted.Put the turkey in the brining bath. For safety's sake- put the bag in a big pot and let the turkey sit in the brine for 18-36 hours( I do 36 hours)If you have a pot big enough for the turkey and don't have a bag- you can just put brine the turkey in the big pot.
Pat the turkey dry and do as you usually do- for me ,I stick sage leaves under the skin,slather in butter, stuff the bird with some apples and onions, shake Bells Poultry Seasoning over the bird and stick him in a 350d oven -breast side first-uncovered till golden- about the first half hour or so,then cover with foil till done. be watchful- some times the brined turkey takes a bit less than the usual turkey to cook.
It will be the BEST most tender bird you've ever had.When you make the gravy- you will need NO SALT- it actually might be a bit salty-so adjust as you go.
My friend Faith's mom used to make Stuffing Balls- she was Italian- so I do that as well.They are delicious- crunchy on the outside-soft on the inside. And what a conversation piece. It works with any stuffing recipe, but I once again, use Chris'-its delicious. And, as Martha Stewart said on her show when he did it all up- You use CREAM in your Stuffing and not chicken broth????
Cornbread,Apple and Sausage Stuffing
Homemade Cornbread(use your favorite recipe- or buy one made from the bakery)
1 lb sweet sausage
1 cup(2 sticks)unsalted butter
4 medium red onions, finely chopped
8 celery stalks
4 Granny Smith Apples-peeled, cored and chopped
1 cup dried cranberries
1 1/2 cups half and half
1/2 cup chopped fresh sage
In large pan over medium heat,cook sausage till done,transfer to small bow, set aside.
Melt butter in same pan. Add onions and celery till translucent- about 15 min. Add apples, and cranberries, stir till combined and cook 5 minutes. Add half and half ad cook, stirring for 3 minutes. Add sage and remove from heat. Add broken up cornbread and sausage. let cool slightly- so you don't burn your hands. Form stuffing balls- about the size of a small orange. Bake in oven till crisp- about 30-45 minutes-as an added bonus- our some of the turkey juices over the balls when they first go in.