“This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18-pound turkey.”
1-gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1-gallon ice water
Ready In 8 h 20 m
In a large stockpot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired, reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
This brine infuses your bird with flavor and makes it moist.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Easy, No_Fail Method to cook a Turkey by Pillsbury.com
1 small pumpkin (4-5 inches in height and 18 inches in diameter, sugar pumpkins work great)
¾ cup sugar
3 large eggs plus 4 egg yolks
½ TBS vanilla bean paste or vanilla extract
2 cups heavy cream
1 teaspoon of cornstarch
Pinch of salt
Prepare your pumpkin by scooping out the seeds and pulp, place it on a baking sheet, do not put the top of the pumpkin (stem) on the sheet just yet.
Preheat oven to 400 degrees.
In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined.
Add the heavy cream, cornstarch, and salt and whisk until fully combined.
Pour mixture into your prepared pumpkin (allowing about ¾ of an inch space between the filling and the top of the pumpkin and begin baking it.
Bake at 400 degrees uncovered.
After 15 minutes, cover the top of the pumpkin loosely with foil (don’t let it touch the top of the custard or it will stick and “ruin” the appearance) and bake another 15 minutes.
Lower oven temp to 375, place the top of the pumpkin on the tray and continue baking for 15 minutes more. Remover the foil and bake an additional 30 minutes or until a knife inserted into the custard comes out mostly clean.
Turn off the oven, allow the pumpkin to cool for an hour, then place it in your cold garage (loosely covered with wrap or foil) or your refrigerator and allow the custard to set 6 hours or overnight. When ready to serve, scoop out custard into small dishes (you can scrape the sides a bit as you scoop it out if you choose to scrape off some of the cooked pumpkin for additional flavor, I am sure the Pilgrims wasted nothing).
This makes an impressive dessert offering, one of these will serve 4-5 people so you could make a few to run down the center of your dessert table.
Ingredients for 16 servings
1 ¼ cups sugar
¾ cup cocoa powder
10 tablespoons butter, melted
¼ teaspoon salt
1 teaspoon vanilla
½ cup flour
Preheat oven to 325°F (160°C).
In a large bowl, combine sugar, cocoa powder, and butter. Stir using a spatula or a wooden spoon. It will be gritty.
Combine vanilla and 1 egg. Mix until the egg is fully incorporated. Then mix in the other egg.
Add flour and salt, and mix into the batter.
Transfer into a baking dish, add raisins if you wish and bake for 20 minutes and let it cool completely.
Spread the chocolate frosting and then the gummy worms, followed by the cookie crumbs. If you are using Oreo Cookie crumbs like I have done below, make sure you mix 2/3 of the crumbs with the frosting and sprinkle the rest on top. This way the crumbs will stick together better.