The two-day preparation, while it may seem overwhelming, is the secret to making the meat so juicy and flavorful.
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Prepare to be amazed – you can sous-vide your turkey cuts as far as a month in advance by chilling, then freezing the bags. On Thanksgiving Day, reheat the turkey in the sous-vide water bath and then sear the pieces to complete the process just before serving.
These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce. This is a great roast turkey alternative dish for a smaller Thanksgiving dinner or a friendsgiving gathering.
I’m a sucker for any meat coated in spices, particularly the pastrami spice combination that includes a base of black pepper and coriander.
The chili rub is full of deep flavors and just a little spicy. It contrasts perfectly with the sweet fruity oranges the turkey is stuffed with. So, if you want to add a little spice to your holiday dinner, try out this non-traditional turkey recipe.
In this recipe colossal shrimp are stuffed with cracker and crab filling, then drizzled with butter and baked until cooked through but still moist.
This rack of lamb with its savory combination of herbs, mustard and breadcrumbs makes for either the perfect appetizer or an impressive holiday entrée.
Soaking your Thanksgiving turkey overnight (or longer) ensures that the meat will stay moist after roasting. The aromatic herbs add extra depth and flavor to your turkey. The process of brining helps to keep meat juicy as it penetrates much deeper than a marinade. My family always buys a fresh turkey for thanksgiving, meaning it has never been frozen. While we usually have to put the order in a few weeks ahead of time with the local butcher it is well worth the extra effort. Fresh is always better.