Turkey Stock from Bones - Serves 12

 Turkey Stock - 12 servings

From: TheFoodCharlatan

Time: 4 hours 

Ingredients

• 1 12-15 pound turkey carcass, picked over
• ▢turkey neck, if you have it (it’s ok if you don’t)
• ▢giblets, if you have them (it’s ok if you don’t)
• ▢leftover turkey drippings, if you have them (it's ok if you don't)
• ▢1 onion, peeled and quartered
• ▢4 cloves of garlic, smashed
• ▢2 large carrots, scrubbed or peeled, chopped into thirds
• ▢about 1/3 a head of celery, leaves included
• ▢1 large bunch of parsley, roughly torn or chopped
• ▢1/2 bunch sage, roughly torn or chopped
• ▢3-4 sprigs fresh rosemary
• ▢5 sprigs thyme
• ▢3 bay leaves
• ▢8-10 whole peppercorns
• ▢about 4 quarts of water

Directions

• Place your turkey carcass into a very large stock pot (at least 6-quart capacity.) Add in your turkey neck, giblets, any skin, and leftover turkey drippings, if you have them. It’s okay if you don’t, you will still get a great turkey stock from just the carcass.
• Add the onion, carrots, and garlic. Chop off about a third of a head of celery, the end that has the leaves preferably, but use what you have. You should have several short stalks. Add them to the pot.
• Add a bunch of parsley, half a bunch of sage, 3-4 sprigs of rosemary, and about 5 sprigs of thyme.* Tear the herbs up a bit so they start releasing flavor faster.
• Add 3 bay leaves and 8-10 peppercorns.
• Cover the turkey and vegetables with about 4 quarts of water, or however much you need to submerge everything in the pot (at least mostly, some parts sticking out is okay.)
• Bring to a rolling boil over high heat. After if has come to a rapid boil, turn the burner down to just below medium, or wherever you can maintain a low simmer. There should be gentle bubbles but nothing too active.The liquid should be gently moving at all times, not still.
• Simmer for about 2-4 hours. See how chill this recipe is? I would say 2 hours is the minimum, 4 hours will get you a super duper rich stock. Check on it every now and then, and skim off any foam or scum that may settle on the top. If your water is boiling off too quickly and the bones start to stick out of the water, add more water to cover it up, and bring back to a simmer.
• Pour the stock through a colander into a large bowl (or two), catching any bones or vegetables.
• At this point I like to use a gravy fat separator to easily discard all the fat that will rise to the top. You can also just wait for the stock to cool (or refrigerate/freeze it) and skim the fat off with a spoon.
• Allow stock to cool before moving to an airtight container and placing in the fridge or freezer. The stock may have a gelatin-like consistency - this is good as it is all the collagen from the bones and is very good for your skin!
• Use this turkey stock as a base for soups or anything that calls for chicken broth!
• Stock can be stored in the fridge for up to 5 days, or in the freezer for about 3 months.
• Usein the Chicken Noodle Soup to make turkey noodle soup!

ALTERNATIVE Slow Cooker Instructions: Add all the ingredients to a large crock pot. Cook on low for 10-12 hours. Pick up with the recipe in step 8, when you strain it through a colander.

Potatoes Au Gratin - 8-10 servings

Potatoes Au Gratin (or if no cheese, Dauphinoise) - 8 to 10 servings

First made Xmas 2024 for the Rupinskis and it was a hit (and replaced two older recipes) 

From: Mark Bittman and RecipeTinEats

Time: 2 hrs

Equipment - 9x13 baking dish, oven

Ingredients

• 1 to 2 cloves garlic minced
• ¼ to ½ onion diced smallish
• 2 to 3 tbsp butter, melted
• ▢2 cups heavy cream
• 3.5 pounds Yukon Gold potatoes (or russet)
• 1¼ teaspoon salt, divided into 3 portions (eyeball it)
• 2.5 tsp fresh thyme, or 1 tsp dried, divided into 3 portions
        Freshly ground black pepper

        2.5 cups freshly grated Gruyere or Parmesan, divided into 3 portions (eyeball it)
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• *Optional: Pinch of nutmeg. Also, can remove or sub the garlic and onions with whatever you want, like leeks, rosemary, etc. You may also lightly cook the onions and garlic for a milder but nuttier taste. Can also add mustard powder in between the layers, or mix in actual mustard with the cream. Chopped chives also good to sprinkle at the end.
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Directions

• Preheat oven to 350˚F to 375˚F (oven-dependent: We used 375˚F for our Cafe)
• Combine the melted butter, cream, onion and garlic in a medium bowl. 
• Peel and slice the potatoes about ⅛" to ¼ thick
• Layer 1: Spread 1/3 of the potatoes in a baking dish (overlapping evenly, doesn't have to be perfect), then pour over 1/3 of the cream mixture, scatter with 1/3 portion of the salt, pepper and thyme. Sprinkle with 1/3 portion of cheese.
• Layer 2: Repeat for the 2nd layer
• Layer 3: Repeat for the final layer but DO NOT FINISH WITH THE CHEESE (save it for the end)
• Cover and bake for 1:15 to 1:30 minutes.
• Uncover and check for tenderness (if a knife goes smoothly into the middle). If so, sprinkle the final layer of cheese. 
• Increase oven temperature to 425F and bake uncovered an additional 10-15 minutes or until golden brown. (May use convection, or broil for 3-4 minutes).
• Allow to rest for 15 minutes before serving

Easy Bread Stuffing - 8 Servings

Easy Bread Stuffing

From: WashingtonPost

Ingredients

• 1 lb white bread, torn into bite-size pieces (~10 cups)
• 8 tbsp (1 stick) unsalted butter, room temp
• 2 large yellow onions, diced 1/2 inchs (~3 cups)
• 4 ribs celery, diced 1/2 inch (~3/4 to 1 cup)
• 2 tsp kosher salt
• 2 tbsp minced fresh sage (or 1 tbsp dried)
• 1/4 cup finely chopped flat-leaf parsley
• 2 cups good-quality homemade or no-salt-added chicken stock or broth
• 2 large eggs, lightly beaten

Directions

1. 1) Preheat the oven to 375 degrees.

2. 2) Arrange the bread pieces in a large baking dish; toast (middle rack) for about 10 minutes, stirring occasionally, until they look dried and crisped. Cool to room temperature.

3. 3) Meanwhile, melt half of the butter in a large pot over medium heat. Stir in the onions and celery; cook for about 12 minutes, stirring occasionally, until they are just softened. Turn off the heat and stir in the salt, sage, parsley and the toasted bread pieces. Pour in the stock or broth and the eggs, then stir to incorporate and evenly moisten the mix.

4. 4) Coat the now-empty baking dish with 2 tablespoons of the butter, then pack the stuffing mixture in it. Dot the top with the remaining 2 tablespoons of butter.

5. 5) Bake the stuffing (middle rack) for about 45 minutes, until it is firm to the touch and the top is browned and crisp. Serve hot.

Whole Turkey, Brined & Roasted, 12-14 lb turkey (12 servings)

Thanksgiving Turkey - 12 servings

From: SimplyRecipes

Time: 3 hours 

Ingredients

• 4 cloves garlic, minced
• 1 1/2 tbsp minced fresh parsley
• 1 1/2 tbsp minced fresh rosemary, leaves from about one 9-inch sprig
• 1 1/2 tbsp minced fresh thyme
• 3/4 tbsp dried sage, or 1 tbsp minced fresh
• 1 1/4 tbsp whole black peppercorns, ground
• 3 tbsp Morton's kosher salt (add 1 1/2 tsp if using Diamond Crystal)
• 1 1/2 tbsp sugar
• Zest from 2 lemons
• 3 1/2 tbsp lemon juice (likely from 1 lemon)
• 3 1/2 tbsp EVOO
• 1 12- to 18-lb natural turkey, thawed (NOT kosher or otherwise pre-salted; if pre-injected with a saline solution, that's ok)
• 1 medium onion, quartered
• 2 to 3 cups turkey or chicken stock, if needed for basting

Combine the dry brine ingredients:

In a medium-sized bowl, combine the minced garlic, parsley, rosemary, thyme, sage, ground black peppercorns, salt, sugar, lemon zest, lemon juice, and olive oil. Stir to combine. Quarter the remaining lemons, and save them for the cavity of the turkey.

Prepare the turkey for brining:

About 24 to 72 hours before you want to roast the bird, take the thawed turkey out of any packaging, and remove the pop-up thermometer, if it has one. Remove and reserve the giblets and neck for making gravy or stock.

Dry brine the turkey:

Place turkey on either a cooling rack set on top of a rimmed baking sheet or directly on the roasting rack in the roasting pan (mine didn't fit easily in the fridge that way!). Thoroughly pat the turkey dry inside and out with paper towels. Loosen the skin of the breast and legs.

Spread about half of the brine mixture under the skin, massaging it into the breasts and legs, 1/4 on the outside and the remaining 1/4 inside the cavity. Refrigerate uncovered for 24 to 72 hours.

Prepare for roasting:

Samsung Oven: Moved rack to level just above the pull-out divider. Preheat the oven to 425°F.

If it's not there already, transfer the turkey to a roasting rack set in a roasting pan. Into the cavity of the turkey, put the quartered onion and lemon, and the rest of the fresh herbs you used for the dry brine.

To truss the bird, tuck the wings under the body as best as you can. Place butcher’s twine under the turkey, close to the wings. Cross the twine at the neck of the turkey, wrap each end of twine around the tip of the leg, and tie the legs together.

Begin roasting the turkey:

Roast the turkey at 425°F until the skin starts to brown in spots, about 20 minutes. Reduce the oven temperature to 350°F and roast for another 45 minutes.

Baste the turkey and finish roasting:

Rotate the roasting pan, baste the turkey with the pan juices, and tent the breast with foil to prevent it from overcooking. (If you find that your turkey hasn’t produced enough juices to use for basting, warm a cup or two of extra chicken broth on the stovetop or in the microwave and use that to baste the turkey.)

Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 160°F. This should take an additional 50 to 75 minutes**; check the temperature and baste every 15 minutes until the bird is fully cooked.

1. 1. POTATOES & STUFFING: 

   2. Potatoes - Scalloped potatoes go in for 1.5 hours on the very bottom slide-out rack.

   3. Stuffing - Put it on the very bottom slide-out rack (next to the potatoes) when turkey has about 45 minutes remaining. 

   5. Rest the turkey and serve:

      Transfer the turkey to a clean cutting board and tent with foil. Let it rest 20 minutes before carving.

Brined Chicken, Dry & Wet

 1) Dry Brined Whole Chicken

Adapted from: SimplyRecipes

Ingredients

1 (4- to 6-pound) chicken, thawed

Lemon: 3/4 or up to 1 whole

Olive oil, divided: 1 tbsp (for brining) & 1 tbsp (for just before roasting)

Kosher salt, divided: 2 1/2 tsp (for brining) & 1/4 tsp (for just before roasting) - Morton's preferred; see recipe note if using another salt

1 1/4 teaspoons freshly cracked pepper

1 1/4 teaspoons dried thyme

BRINING:

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   Prepare the pan: Line a rimmed baking sheet with foil and set a baking rack on top, or use a roasting pan with a roasting rack.
2. Make the brine rub: Zest and quarter the lemon. In a small bowl, combine zest, juice from 1/4 of the lemon, 1 tbsp olive oil, 2 1/2 teaspoons salt, pepper and thyme together in a small bowl. Save the remaining lemon quarters (even the one you squeezed dry) to insert into the cavity.
3. Season the chicken: Pat the outside of the chicken dry with a paper towel. Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
4. Rub 3/4 of the spice mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. Insert the lemon quarters in the cavity.
5. Truss the chicken: To truss the chicken, cut a piece of kitchen twine about 15 inches long. Tuck the wings under the bird as best you can. Center the twine under the back end of the chicken so equal lengths of twine are where you tucked the wings in.
6. Lift up each side of the twine crossing it over the top of bird’s body, wrap it around the legs. Tie the legs together.
7. Air Dry: Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. Be sure to transfer it to the baking sheet when you’re ready to roast.
8. ROASTING
9. 1) Preheat oven to 375°F: When ready to roast, move oven rack to the second lowest spot in the oven, then start the preheat.
10. 2) Add extra seasonings: The chicken will look a little desiccated after the 24-72 hour rest. That’s a good thing! It means your chicken will have crispy skin!
11. 1. Transfer the baking sheet from the fridge to the counter. Rub the outside of the chicken with the remaining 1 tablespoon of olive oil, a 1/4 teaspoon of kosher salt, and a few cracks of fresh ground pepper.
    2. 3) Roast, then baste the chicken: Place the baking sheet into the oven and roast for 45 minutes, at which time check the chicken and baste it. Tip the pan as needed to get the juices. If you don’t have a baster, use a long-handled spoon to scoop up and pour the drippings over the chicken.
    3. 4) Roast another 15 minutes after basting it from Step 3. 
    4. 5) Increase oven to 425°F. Roast for 10 minutes, then baste again. Roast the final 10 to 20 minutes (or until the temperature in the thickest part of the breast reaches 160°F).

    5. Total roasting time of ~1hr 20min to 1hr 30min, or it has reached a deep, rich, golden color, the skin is crispy, and the chicken has finished cooking through.

    6. 5) Rest the chicken: Remove the chicken from the oven when the temperature in the thickest part of the breast reads about 160°F. Let it rest for 5-10 minutes. The temperature will continue to rise to reach 165°F.
    7. If you don’t have a thermometer that’s ok. The chicken is cooked through when you slice into it and the juices run clear.
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 2) Wet Brined Whole Chicken

1. 1. 
      
   2. From: RecipeTinEats
   3. Ingredients

   4. 2 L / 2 qts cold tap water
      1/3 c kosher salt (NOT table salt)
      2 lemons, quartered
      10 sprigs fresh parsley
      7 springs thyme
      2 sprigs rosemary
      5 bay leaves, fresh (or 3 dried)
      1/4 cup honey
      6 garlic cloves, smashed
      1 tbsp black peppercorns
      3 - 4 lb whole chicken
      3 tbsp butter, melted
      Salt & pepper

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DIRECTIONS

BRINING

• Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt.
• Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before full cool, this is a health hazard (Note 4).
• Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 – 24 hours (Note 5). Don't worry if underside of chicken doesn't stay under water – the the breast side is, that is what matters.

ROASTING BRINED CHICKEN:

• Remove chicken from brine and pat dry to remove excess moisture.
• Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact).
• Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes.
• Preheat fan forced oven to 220°C/430°F.
• Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour (Note 7) or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.
• Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.
• Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.
• Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it's salty). Otherwise, make a gravy while the chicken is resting.

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3) Wet Brined Chicken Breast

INGREDIENTS

• 1 to 1.5 cup water
• 1.25 tbsp kosher salt (yes, it looks like a lot)
• 1 chicken breast

EQUIPMENT

• Small pot
• Food container or storage baggie

DIRECTIONS

1. Dissolve the salt in the water by heating the solution in a small pot until no crystals remain
2. Refrigerate the water in the pot or food container or storage baggie to cool it (cold is ideal)
3. Once the brine solution is cold, add the chicken. Refrigerate for 1 to 2 hours.
4. Pat chicken dry and it's ready to be grilled/cooked/sauteed!