Happy Thanksgiving | Nerd Meets Food

So it is Christmas again, and then New Year’s, and since Thanksgiving I had no posts. Things at work got busy and, cooking-wise, I was overdosed. I will be back soon with a few great recipes for cookies and a series I am preparing on the basics of fast food. But one thing I need to share with you is the food of Thanksgiving, and some of the recipes. Most of them have been featured on the blog. Some of them are secrets and will not be shared.

The glorious turkey. The recipe is a secret, but there is really nothing magic to it.

The whole secret is concentrated in the brine. In a gallon of water we add 1 cup of sugar and 1/2 cup of salt. That will penetrate the meat and flavor it. Since we are in the flavor department, it is a good idea to add other flavors. I add celery, onion, carrots, garlic, and spices (that’s the secret).
I cool the brine overnight and, if needed, add ice.
The next night I put the brine in a bucket, add the turkey, and leave it in the brine overnight, but no more than 24 hours. There is a danger of bacterial growth.
I take it out, strain it over the bucket, and wipe it dry. I place it on a rack with some celery, onions, and carrots, just for flavor.

5. In the cavity I add rosemary, sage, onion, and a roughly chopped apple. Add some water to the pan to prevent burning.
6. Bake in a 500 F oven for 20 minutes. Lower the temperature to 350 F and cover with aluminum foil until the thickest part of the breast reaches 165 F.

This is the cornbread, and although I am not a Southerner, I still like it very much. Just mix together the following ingredients.

3 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs
1 1/2 cups creamed corn

Add 2 tablespoons of canola oil to a 12-inch cast-iron skillet and heat it in the oven at 400 F until it sizzles. Add the batter and bake until it becomes golden brown and reaches 200 F.