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Thanksgiving Day menu

November 1, 2011
By Capt. DICK MAY - Catch 'em and Cook 'em , Pine Island Eagle

My partner and co-author of this column, Jeanne Adams, and I have put this series of Thanksgiving recipes in the newspaper several times over the years. Many people have thanked us for this menu which will run for the next four weeks. We hope that you will clip these recipes and keep them in your Capt. Dick's cookbook.

Roast Turkey and Dressing

Giblet Gravy

Fruit Salad

Cranberry Sauce

Green Beans

Sweet Potato Casserole

Apple Strudel Pie

Roast Turkey:

Select a 12 to 14 pound Turkey. If frozen, give it two to three days in the refrigerator to thaw in its packaging. The day before cooking, remove the giblets and neck and save in a sealable plastic bag for gravy. Brine the Turkey.

To brine:

Wash the Turkey thoroughly in cool water. In a large non-reactive pot, place 1 cup of salt, 1 cup of brown sugar, 2 lemons - quartered, 2 oranges - quartered, and a sprig of rosemary. Stir in 3 cups of cold water and stir until the salt and sugar are dissolved. Add the turkey to the pot and add enough cold water to cover the turkey. Refrigerate over night until you are ready to roast.

Cooking day

Remove the turkey from the brine and pat dry with paper towels. If stuffing the turkey with dressing, stuff the body and the neck cavity. Spread softened butter over the entire turkey and season with salt and pepper. Place the turkey in a roasting pan breast-side up and cover with a tent made of aluminum foil and put into a preheated over at 350 degrees. Cook for 15 minutes per pound of turkey or until a meat thermometer reads 170 degrees when inserted into the breast and 185 degrees in the thigh. I personally use the old fashioned test of taking a paper towel and grabbing a leg to see if I can easily pull it away from the body of the turkey. If you can, it is done. When it is done, remove the foil and turn the oven up to 375 degrees and cook until the skin on the breast is browned. Remove the turkey from the oven, tent with aluminum foil and let stand for 20 minutes before carving. Remove the dressing to a bowl before carving the turkey.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.



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