How to dry brine a turkey

I love love love Thanksgiving.  It is my favorite holiday.  And I am hosting this year, both friends and family, so we’re expecting a nice crowd of about 8.  But who knows?  If I see anyone in the neighborhood up for adoption Thursday, I might drag them along for our Thanksgiving ride, too (we play Scattergories after dinner–it’s so much fun!).

Since I love to cook, this is absolutely my holiday.  And I prep well in advance so that I don’t get too stressed out on Turkey Day.  I began my preparations on Sunday, FIVE days before Thanksgiving (one can never be too prepared).  I found my Thanksgiving menus from the past 3 years along with my list of To-Do and When, and created my Thanksgiving Timeline of Preparations.  And since I have a vegan friend joining us for the big day, nearly everything is vegan.  Here’s the menu of what I’m making:

Non-vegan:  Turkey with gravy  /  cheese log

Vegan:  gravy  /  ‘Thanksgiving’ rolls  /  pumpkin pie  /  mashed potatoes  /  corn casserole  /  curried fruit  /  sweet potato casserole  /  roasted carrots & parsnips  /  French cornbread dressing  /  chocolate hazelnut-blueberry pie  /  mulled apple cider

Stepdaughter # 2 is bringing chocolate pie, coconut cream pie, cranberry sauce (from a Harry Potter cookbook, no less), and a sweet potato & apple dish.

THAT’S A LOT OF FOOD!

And in case you’re curious, here’s my what my Thanksgiving Timeline of Preparations looks like:

Sunday:

  1. toast hazelnuts & skin.  chop.  toast pecans. chop.
  2. make vegan pumpkin pie–from scratch–& video
  3. start sourdough starter
  4. make curried fruit topping
  5. make vegan pie crust for chocolate hazelnut pie

Monday:

  1. make French cornbread
  2. make turkey rub
  3. roast garlic
  4. make sweet potato casserole topping
  5. make herb/spice mix for ‘Thanksgiving’ rolls

Tuesday:

  1. brine turkey & make video
  2. grate cheese for cheese log
  3. bake sweet potatoes in skin
  4. cut & toast French cornbread
  5. mix together dry ingredients for chocolate hazelnut pie

Wednesday:

  1. slice / steam carrots & parsnips
  2. make chocolate hazelnut pie
  3. assemble curried fruit
  4. assemble sweet potato casserole
  5. prep corn casserole
  6. prep dressing
  7. make sourdough roll dough (bread maker)

Thursday:

  1. make ‘Thanksgiving’ roll dough (bread maker)
  2. bake curried fruit
  3. roast carrots & parsnips
  4. roast turkey
  5. bake sweet potatoes  / corn casserole  / dressing
  6. bake rolls (Dutch oven & solar oven &/or in kitchen)
  7. mulled apple cider (Crock Pot)
  8. pressure cook potatoes
  9. make gravies

Wednesday night will probably be my most ‘stressful’ night in part because I will work Wednesday afternoon and I teach barre that evening.  So by the time I get home & showered, it will be quite late to begin some of the prep.  But the good news in all this is if it doesn’t get done on Wednesday night, it will just happen on Thursday.  And Thursday won’t be all that crazy, despite the long list of things I have to do.  The turkey will take up the largest chunk of time, and while it cooks I can prep other things.  Then while the turkey rests, I’ll bake the casseroles and such.  Should be a fairly relaxed day, all things considered.

Now, about that turkey.  I prepared my turkey this afternoon with a rub and dry brine.  I had a near turklamity while bagging the turkey, and you can witness the look of horror on my face when I thought I was about to lose it.  If you want the rub recipe, it will be posted here.  And here’s the video:

Homemade pumpkin pie–totally from scratch!

I’ve been radio silent for a couple of weeks–other priorities have taken my time away from videos and blogging.  Such is life, I suppose.  This is the last week of the CSA and then I’ll have a bit of a break.  We had a really good season, but I am looking forward to focusing on other things for a few months.  Videos will continue throughout the winter, but may be more sporadic–who knows?

But I’ve got two, count ’em TWO, videos specifically tailored to Thanksgiving this week.  This is the first installment, which walks you through how to make a pumpkin pie, completely from scratch:  from pumpkin to pie.  And you know what?  It’s really not that hard!  Sure, it’s more time-consuming than opening a can of pumpkin puree, but this is better.   Waaaaaaaay better than pumpkin from a can!

The second video will show you how to dry brine a turkey.  Never tried it?  Well, you should!  I think this will be my go-to turkey preparation for Thanksgiving forevermore.  Look for that video tomorrow!

More summer knitting, including a new design– the growler tote!

IMG_2623

I don’t usually knit much in the summer–it seems like such a winter activity, something to do on those long winter nights while cuddled up in front of the wood stove.  But this summer I’m keeping the knitting needles busy because I have had a couple of knitting orders to fulfill.  The good thing is I’ve had quite a bit of windshield time traveling for work this summer, which has allowed me, as a passenger, to do something productive while on the road.  It works out rather nicely.  I never knit while behind the wheel, just to be clear.  I’m a proud multi-tasker, but even that one is beyond me!

A woman in my barre class loved my little Kindle bag I made earlier this spring so much that she wanted me to make one for her friend, whose birthday is this month.  The only requirement was that this friend liked orange, so I was free to mess around with colors.  This is what I came up with:IMG_2619

And the inside looks like this:IMG_2621

I’m please with how it turned out, so I’ve got a couple ideas for the next one I’m going to make.  While looking for a little decorative bling to sew on the outside, I found these really cute little octopus pendants–so my next design will be an ocean theme with blue and/or turquoise yarn and hopefully I can find some cute aquatic-themed fabric to go along with it.

And then there’s the growler tote.  I designed it earlier this summer and I just finished it last week.  It’s knit with 2 strands of yarn to create a thick fabric and I lined it with a fleece pocket to keep the beer cool and to add additional strength to the bag.  I think it turned out pretty rad.  IMG_2625

And I think it’s going to carry well, even when full:IMG_2630

The woman who bought the above Kindle bag wants me to go down to one of our local breweries and show it off to see if anyone is interested in buying one.  She thinks the tote will be a hit–because this community takes its beer very seriously.  We have 3 breweries in Helena and a 4th one is in the works.  For a town of this size, that’s nuts, especially since we can barely seem to hang on to a decent restaurant around here.  So we’ll see what happens.  I might have a busy winter ahead of me!