Brined Turkey
You can brine a turkey overnight in your refrigerator in a large pot, or you can brine it outside in a large, very clean
cooler filled with the brine and a few bags of ice to keep the temperature cold. Adjust the recipe proportionally depending
on the amount of liquid needed to cover the bird:
- 1 10-to-14 lb Turkey
- 1 cup Granulated Sugar
- 2� cups Kosher Salt
- 4-8 Cloves Garlic (crushed)
- 1 tbsp black peppercorns (cracked)
- 3 Bay Leaves
- 1 cup fresh Sage Sprigs
- 1 cup fresh Rosemary Sprigs
- 1 cup fresh Thyme Sprigs
- 2� gallons of Cold Water
Mix the ingredients in your container, stirring until the salt and sugar have completely dissolved. Remove the giblets and neck from the bird. Carefully add the bird to the brine liquid, breast side down, and move it around to release any trapped air. Put the container in the refrigerator and allow the turkey
to sit in the brine for 12 hours. Avoid leaving the bird in longer as it may become too salty.
If using a cooler, pack the ice around the turkey, secure the lid with bungee cords/ropes or a heavy weight, and let sit outside.
Remove the turkey from the brine and drain it well before you roast it. Discard the brine.
COOKING SUGGESTION: Preheat oven to 400 degrees. Tie ends of leg bones together with twine. Massage the skin well with olive oil (no need to salt & pepper a brined bird).
Place the turkey breast side down in a large roasting pan. Place in oven and immediately reduce the heat to 325 degrees. Roast the bird this way for about 10 minutes per pound, basting occasionally. Remove the turkey from the oven,
turn it over onto its back and continue roasting it for an additional 5-6 minutes per pound, basting here and there.
Tip: If using a cooler to brine the turkey, line the inside of the cooler with a large trash bag to simplify the cleanup.
Swiss Fondue (Cheese)
- 8 oz. Gruyere cheese
- 8 oz. Emmenthaler cheese
- 1 clove garlic
- � tsp ground nutmeg
- 1� cup dry white wine
- 1 tbsp. cornstarch
- 2 tbsp Kirschwasser (cherry brandy)
- salt and pepper to taste
- French bread cut into 1" cubes
Optional:
- 2 tart green Apples, preferably Granny Smith, cored and sliced lengthwise
- 2 firm but ripe pears such as Bartlett, cored and sliced lengthwise
- Seedless grapes
Shred cheese. Mix kirsh and cornstarch in small bowl and set aside.
Rub the inside of the pot with crushed clove of garlic. Gently simmer wine in
pot until small bubbles appear - do not boil. Slowly add the cheese, stirring
constantly with a wooden spoon until the cheese is melted and well-blended
with the wine. Add the Kirsh/cornstarch and stir an additional 3-5 minutes until smooth. If too thick, add additional wine. Season with nutmeg, salt, and pepper.
Transfer to fondue pot and serve with French bread or fresh fruit pieces. Serves 3-4.
Note: Best results when preparing in pot on stovetop and then transferring to fondue pot
when finished.
Peg's BBQ Baby Back Ribs
- 2 Slabs Baby Back Ribs (or however many you want to make)
- 2 lemons
- Liquid Smoke (found in condiments aisle)
- One large onion
- Barbeque Sauce
- Salt and Pepper to taste
Cut lemons into thin slices and rub lemon on top and bottom of ribs. Place ribs in a large roasting pan. Lay lemon slices
on top and bottom of ribs. Cut onion into �" slices and lay on top and bottom of ribs. Sprinkle ribs with salt and pepper
to taste.
Fill pan with approximately one inch of water. Sprinkle ribs with Liquid Smoke. Cover entire pan with foil.
Slow cook ribs in the oven for 3 to 4 hours at 275 degrees, until ribs are fork tender.
To finish the ribs:
Heat grill. Remove ribs from the oven and place on grill. Brush with barbeque sauce, turning frequently until
charred to perfection.
