Thanksgiving, part one

Brining solution: kosher salt with peppercorns, herbs and garlic, honey, bourbon and fresh sage. Bring a small pot of water to the boil and add the salt and bourbon, stirring until the salt is dissolved.  Turn off the heat and add snipped sage and honey.  Allow to cool to room temperature before pouring over the bird with sufficient additional water to submerge the bird.  Cover and refrigerate overnight.

Mead: Add simmered hibiscus calyses to traditional mead.  Cover and refrigerate overnight.

Cranberry rhubarb chutney: cloves, ginger, coarse mustard, onion, rhubarb, cranberries, salt, allspice, nutmeg, cinnamon, non-refined sugar, raisins and apple cider vinegar.  Cook rhubarb, cranberries, onions and sugar together until the cranberries pop and the juices that are released dissolve the sugar, about 15-20 minutes.  Add raisins, mustard, ginger, vinegar and spices and cook over low heat until thickened, about 10-15 minutes.  Allow to cool, then cover and refrigerate overnight.

Turkey stock: celery, carrot, thyme, bay, peppercorns, parsley, onion and turkey necks.  Brown the necks in a little until well colored, about 15 minutes. Add vegetables and cook until glazed, about 5 minutes.  Cover necks and vegetables with cold water and bring to a boil.  Reduce heat and skim away any foam.  Add herbs and simmer 4 hours.  Strain into a clean container and allow to cool, then cover and refrigerate overnight.

2 thoughts on “Thanksgiving, part one

    1. You’ll want about a 5% solution, so that would be about 6 1/2 ounces by weight of kosher or coarse sea salt to 1 gallon of water. Add whatever aromatics you like.

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