Terry Zila's Thanksgiving Recipes 2014

Apple Cider Brine

Ingredients:

1 fresh or thawed turkey

2 oranges, sliced

8 cups apple cider
2/3 cups kosher salt
2/3 cup sugar

8 slices fresh ginger root
1 cup chopped onion
1 cup chopped carrots
2 bay leaves
1 teaspoon black peppercorns

2 teaspoons allspice berries, crushed
4 cups cold water

1.     Combine the cider, salt, sugar, ginger, onion, carrots, bay leaves, peppercorns and crushed allspice berries in a large stockpot. Bring to a boil over medium high heat and cook for about five minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from the heat, add the cold water, and cool to room temperature.

2.     Have ready a pot large enough to hold the turkey and the brine. Place a plastic oven bag inside another to create a double-thickness.  Rest in the bags in a pot or roasting pan to collect any possible leaks and to make moving the turkey easier. Wash the turkey inside and out and remove the giblets and neck and reserve for gravy or stuffing if desired.

3.     Place the turkey inside the double-thickness bag and stand it upright. Place orange slices in the main cavity. Cover the turkey completely with the brine.

4.     Cover or tightly close the bag and refrigerate for 12-24 hours. Turn the turkey 3 or 4 times during the brining.

5.     Before roasting, remove the turkey from the brine and rinse with cold water. Pat dry with paper towels before roasting.

Cranberry Relish with orange zest and roasted pecans

Serves 8 to 12

Ingredients:

1 cup water

1 cup sugar

3 cups fresh cranberries

Zest of 1 orange

½ cup pecans

1.   Preheat oven to 350°F. Place the pecan on a baking sheet and roast for 10 minutes.

      Remove from oven and set aside.

2.   In a saucepan, combine the water, sugar and orange zest. Bring to a boil over medium

      heat to dissolve the sugar.

3.   Add the cranberries and bring to a boil. Lower the heat to simmer and cook until the 

      cranberry skins begin to pop.

4.   Stir in the pecans and serve hot, warm or chilled.

Brussel Sprouts

Serves 8 to 12

Brussels Sprouts with Bacon and Shallots
Serves 6 to 8

Poaching the Brussels Sprouts in milk , water and sugar before sautéing eliminates much of the bitterness in the sprouts.

Ingredients:
4 cups vegetable oil
6 ounces shallots, peeled and sliced 1/16 inch thick, separated into rings
Kosher salt
2 cups milk
3 cups water
1 tablespoon sugar
½ teaspoon salt
1 ½ pounds Brussels sprouts, trimmed and quartered
1 tablespoon unsalted butter
1 tablespoon olive oil
1 clove garlic, peeled and minced
Maple syrup to coat
6 slices bacon, cooked and coarsely chopped
2 tablespoons fresh chopped parsley

1. Heat the oil in a deep fat fryer or high sided saucepan to 350°F. Fry the shallots in
batches until crisp and golden. Remove fried shallots from the oil and drain on
paper towels. Season with generously with salt and set aside.
2. In a large saucepan, bring the milk, water, sugar and ½ teaspoon salt to a boil.
Add the Brussels sprouts and blanch until just tender, or about 3 to 4 minutes.
Drain and set aside.
3. In a skillet, melt the butter and olive oil. Add the garlic and sauté just until
beginning to color.
4. On a large lipped baking sheet, covered in foil, place the dries off sprouts. Coat with maple syrup, and broil them until they have a nice color (make sure not to have it too close to the heat or the syrup will burn).
5. Transfer the sprouts to a serving dish, mix in garlic and bacon and garnish with fried shallots.
Serve immediately.