Recreate Kelli's Thanksgiving Table

Thanksgiving is one of my family’s favorite holidays, mainly because it’s a time to see family that we don’t normally see and my husband has some extended time off work! But, more importantly, it is a time to step back and express gratitude for all that we have and there is nothing better than that.

Below is the menu I have planned in case it inspires any ideas for your own Thanksgiving spread!

Ingredients:

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions:

1. 2 to 3 days before roasting: 
   Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. 
2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. 
3. Early on the day or the night before you'd like to eat: 
   Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
4. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. 
5. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. 
6. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. 
7. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Recipe from Alton Brown

Ingredients:

• 1 cup water
• 1 1/4 cups sugar
• 3 strips orange zest
• 1 cup fresh orange juice
• 3 tablespoons balsamic vinegar
• 1 (3-inch) cinnamon stick
• 1 cup coarsely chopped pitted dates (6 ounces), divided
• 2 (12-ounce) bags cranberries (thawed if frozen), divided

Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes. Add half of dates and half of cranberries and simmer, stirring occasionally, until cranberries begin to burst, about 7 minutes. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Serve at room temperature.