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Turkey Brine
 

- 6 bay leaves
- 3tbps peppercorns
- 2 cups Kosher salt
- 8oz pure maple syrup
- 1 head of garlic
- 2 gallons water

- Bring to a boil, then let cool

- 5 gallon bucket
- Wash turkey and remove insides
- Put turkey in bucket
- Add brine and water to cover bird
- Keep turkey submerged
- Let stand overnight in refrigerator or 
outside if cool enough.

 

Dressing (stuffing)
 

- 1 large onion
- 1/2 stalk celery
- 1 stick butter
- Salt/pepper and poultry seasoning

- Sautee until soft

- Add 3-4 cups chicken broth
- Cook

- Add entire mixture to 1-2 loaves of bread-diced
and dried
- Mix-add chicken broth if necessary

- Bake 325 degrees for 1 hour

 

Creamed Spinach (serves 3-4)
 

-1 package of chopped spinach

- Cooked with 1 cup water, salt/pepper/
nutmeg and half onion and 2 cloves of 
minced garlic

- In skillet, fry 4 strips of bacon-chopped

- Cook 4-5 min and add to cooked spinach
- Add to spinach mixture and stir well

- Cook additional 10 min

 

Turkey
 

- Wash bird and pat dry
- Stuff bird and tie

- Rub w butter, salt and pepper

- Place in pan w rack breast side down for first half
of cooking time and turn over for second half

- Plan 15 min per lb cooking time at 350 degrees
- Remove when bird reaches 155-160 degrees and let stand 30-60 mins

- Cover in foil and towels until ready to carve