A day before Thanksgiving’s Day (October 11th), my family, friends, and I have Thanksgiving dinner.  That day, I was busy to make bread stuffing, mashed potatoes, roast beef, roasted butternut squash soup, and bake the turkey!  Of course, I had extra hands from my brother, Tessar, and his girlfriend, Erika to help me for preparing food.  I am here to share pictures of Thanksgiving meals that I made.

Blended sage, rosemary, and thyme together for the bread stuffing and butter.

Toasted/Cubed baguette bread, celery, onions, and dried cranberries for bread stuffing.

Why is that turkey in the plastic bag??  For brining!  The brine would make it juicier and more tender.  Before the day of cooking, I made brine, put the thawed turkey in the plastic bag, and poured the brine in.  Tied the plastic bag tight and left it in the refrigerator overnight.

Crusted Roast Beef

Sliced the crusted roast beef.

My family dog, Neko begged for delicious food. :p

Pureed the roasted butternut squash for soup.

I thought that turkey may be a bit dried because the skin looks a little dark, not golden.  However it was tender and juicy…phew!

Carved the turkey.

Cork popped out to celebrate my parents’ 32nd wedding anniversary.

My parents romantically crossed their arms to drink the champagne…cute!

Simple Brine Recipe

• 1/2 cup light brown sugar
• 1 cup salt
• 1 handful of rosemary, thyme, sage
• 1 gallon water
• 1 tray of ice cubes
• 1 tbsp black pepper corns, cracked

1. Combine all ingredients except ice cubes, in a pot and stir on medium heat until the salt and sugar combined.

2. After the salt and sugar have dissolved, turn off the heat and add a tray of ice cubes to the mix for cooling down the brine.  Then let it cool down for about 30 to 40 minutes.  Prepare your turkey for brining by removing the gizzards and place it in a brining bag, a clean plastic bag that will cover your turkey.

3. Place in a cool area overnight.  After brining overnight, wash off the brine and pat the turkey dry before placing it in the oven tray.

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