Thanksgiving

This time of year I often think of the many things I have to be thankful for. My family and I have all we need. I am thankful to have had my husband home for the majority of this year and that is more than I can say for a lot of people.

Thanksgiving was spent here at home just the four of us this year.The meal turned out wonderful one of my best meals. I brined a turkey for the first time this year and it turned out juicy and flavorful and cooked in half the time. I also made a pumpkin pie totally from scratch even the pumpkin puree was homemade from a delicious puree of roast pumpkin. I was very thankful that the new recipes were a hit with the whole family.

Honey Brine for Turkey
(This recipe was borrowed from another blog though edited slightly)

Ingredients:
12 cups water
1 cup kosher salt
1/2 lb honey
peppercorns
 2-3 cloves of garlic peeled and minced
Turkey
Large stock pot with cover or othe food safe container large enough to contain Turkey and brine.

Directions:

Combine all ingredients other than turkey in a pot  heat the water mixture until honey and salt are dissolved completely. Remove the pot from the heat  and add ice to cool down the brine. Make sure it is cold. Add the brine to desired container and add turkey make  sure the turkey is totally covered. If needed add a little more water if the turkey floats place a plate or lid on top to allow it to be completely submerged. Allow to brine for 1 hour per pound in the refrigerator.
when brining is complete  remove Turkey from brine and discard brine.Rinsing the turkey is optional.To help dry out the skin pat dry with paper towels.Another option is to put in the refrigerator for and hour or so uncovered  to allow skin to dry.This will help skin to crisp better when roasted.


Roasted Pumpkin

Ingredients/supplies:
Whole pumpkin
Baking sheet
oven

Directions:
preheat oven to 450
cut up pumpkin
place on a baking sheet
bake in a 450 degree oven
bake for 45 minutes to 1hr or until fork tender
baking time will vary 
take pumpkin out of the oven and allow to cool to room temperature
remove skin
puree pumpkin
place in clean jars with lids
leave proper head space if freezing.
allow to cool in refrigerator
freeze if you do not  plan to use in the following couple of days 
Pumpkin puree can be used in the same way you would canned "pumpkin" from the store.