I love Thanksgiving! It’s a day to cherish family and take time out to be thankful. I do not like to rush around on Thanksgiving so I do most of my meal prep on the day before.
So far I brined my turkey. Why brine? A whole turkey can be a culinary challenge because the breast cooks before the legs. Brining locks in the moisture: 1 gallon water + 1 cup salt+ any herbs you like. Boil your salt in 1/2 gallon of water. Add 1/2 gallon ice water to cool brine and any herbs that you’d like (I am adding thyme & rosemary but garlic, lemon and oranges go good too). Submerge turkey in the Brine and refrigerate 24 hours. Rinse before roasting. I will roast at 325.
My nanny ‘s stuffing is mixed together . 1 stick butter,1 onion diced, 2 stalks celery diced, 2 loaves white stale bread diced, salt and pepper and 1 quart of chicken broth. Melt butter in a frying pan add in onion and celery. Cook to tender then stir into the bread cubes, add salt and pepper and chicken broth. Put into a buttered baking dish. Top with some extra butter. Refrigerate. I will bake it at 350 for 45 minutes