I need to do this for my own sanity because I keep asking everyone else what I’m making for Thanksgiving and I think it’s making them a bit nervous. So with that said, here’s what I think I’m making for Thanksgiving.
I like to try out new recipes on a major holiday with people coming over because I enjoy the stress of not knowing if it’s going to turn out yummy or not. I’m good like that.
Brined Roasted Turkey (I brined for the first time last year and it was delicious.)
Sweet Potato Casserole (New Recipe)
Over the Top Mashed Potatoes
Slow Cooker Herbed Stuffing (Made GF)
Chocolate Cream Pie (New Recipe)
Apple Crisp (New Recipe)
Pumpkin Pies (My BFF is bringing those)
Mystery Dessert (Made by another friend)
Traditional Turkey Brine
1 -2 Tablespoons of each:
Celery seed, ground
Fresh ground black pepper
First Make The Basic Brine:
Dissolve 1 cup table salt or 2 cups kosher salt in 2 gallons cold water in a large stockpot or clean bucket. Your pot or bucket must hold 6-8 gallons so that you can immerse the turkey. After you add the flavors, brine the turkey for 12-24 hours. I do about 36 hours. But I’m a rebel without a cause.
I’ll let you know how those new desserts turn out. If they don’t have a line through them, then they’re a keeper.