6 Top-Rated Alton Brown Thanksgiving Recipes | Good Eats | Food Network

six cloves of garlic crushed and poached in 16 ounces of half and half, let it bubble 10 minutes, turn off the heat and put the lid on after a 30 minute soak, drain the potato cubes and move them to a pot of water that is big enough to hold the potatoes. submerged with at least say an inch and a half of water to spare, add a couple of tablespoons of salt and put them on high heat now, as soon as they start to boil, turn the heat down to low, these potatoes have already been simmering . for a

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half hour, but that's not what matters, this is what matters, it's time to drain now let's go with the garlic cream, mmm, just pour it in at once and grab your favorite masher, this is mine and let's go to work, it seems we have done it. potato soup, but we don't actually have all we need is a little bit of thyme and six ounces of g

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Parmesan cheese, mash this up and just leave, give it five minutes and everything will be different.

I assure you, our cranberry sauce starts with one. pound fresh cranberries rinsed well while draining, we'll make the syrup a quarter cup freshly squeezed orange juice a quarter cup cranberry juice 100 a cup honey and I'm using clover honey here, I think I'm I'll take this to boil over medium-high heat and then I'll reduce it to a simmer for five minutes to concentrate the flavors. Now the blueberries enter. Cook, stirring frequently, until berries burst. Now let's turn off the heat. At this point the pectins are fully active and ready to bind the problem is they are a bit on the negative side they don't want to bind together so we add an acidic orange juice which helps reduce the overall negativity the problem is which pectins do not.

They don't want to bond with each other, they want to bond with water, so we add something even more hygroscopic or water-loving, which is sugar, the sugar takes over the water and lets the pectins bond with each other. Use a canning funnel to help with loading Of course, if you don't have a canning funnel, you could use anything else that is like that. Keep this in the old cold chest for about six hours, we'll set it up, but overnight we'll set it up even better. your patience will be, you know you can feel free to spice things up.

You could add nutmeg to the mixture or ginger cloves if you make your own sauce, the sky is the limit a quarter cup of all-purpose flour a teaspoon of kosher salt, of course, and two tablespoons of Japanese breadcrumbs or panko with our breading safely assembled, we are ready to cut two medium onions, now just break all the rings with your fingers and mix them together, lubricate them with a little nasal spray and stack them. the onions you want to distribute evenly so they cook evenly, put them in a 475 degree oven for 30 minutes and make sure to stir them well at least twice during the cooking process no no no no no no no no the onions are ready, That's exactly what you want to see.

We will let them cool and lower the oven to 400. Alright, we have all the necessary components to build our casserole. We'll start by adding about a quarter of the onions and stir that in a little bit and add all the beans, just move the sides of the pan, fold and smooth the top a little bit and add the rest of the onions, just spread them out so nice and smooth at 400 degrees, 15 minutes or until nice and bubbly now for a basic turkey brine, I like to start with about a gallon of vegetable broth and don't use the low sodium or no sodium kind a cup of kosher salt about half a cup of light

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sugar about a tablespoon of whole salt black peppercorns along with about half a tablespoon each of whole allspice berries and crystallized or candied ginger.

As soon as the brine boils, stir it a few times just to make sure everything is dissolved and turn off the heat, let it cool to room temperature. then refrigerate until completely cold. You can do this two or three days in advance, just be sure to leave the lid on early in the morning of the big day or late the night before. Add the brine to a large, clean bucket, a gallon of very ice water, so just head inside. I'll let this sit in for six to eight hours and don't worry, as long as you turn it once about halfway through the brine, the meat will be perfectly seasoned, just a big chunk. of rosemary, maybe two directly in the cavity along with the sage, half an onion and a red apple that I have microwaved on high for about five minutes and a little water and I will add a cinnamon stick, Don't worry.

Neatness doesn't count on this one just put everything in there how do you really know when your bird is ready? The answer lies and our little probed friend you want to make sure the probe goes into the deepest part of the white meat. Does it cook the dark meat we like well at about 180 degrees without overcooking the white meat we like at about 161? The answer is the turkey triangle and the secret is to shape it before you really need it, just rub it a little. canola oil on the inside so it doesn't stick and then just mold it into the brisket like a brisket dish, bad Wagner opera like that, now the last step before going into the oven is to give the canola a quick rub.

I have our oven at 500 degrees and I like to put my turkeys on the legs first, so I'm going to use the timer function on this bad boy set for 30 minutes for the turkey triangle. Our pre-adapted turkey triangle continues and returns to her. the oven drops to 350 degrees since the cooking is not over until the fat thermometer sings you want to keep this door closed and we just crossed 161 magic cal exactly what we want now the temperature inside the bird will continue to rise for at least a few minutes so Don't cut this or take out the pop up thermometer, you just want to let it sit, cover it with something to keep it comfortable, you can use an inverted stainless steel bowl or even a large bowl. can of aluminum foil, but I find that the lid on my grill protects from all the jars, hey, buddy, that turkey looks great, but hey, you're not going to carve it right now, before you've done the, you know that?

Oh come. no sauce to shame, please tell me you didn't wash the roasting pan properly, thank

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ness for that, come on, let's put the sauce on, place the roasting pan over medium heat using two burners, if the pan is hot enough large, as soon as it is hot, deglaze the bottom with 24 ounces of reduced or low sodium chicken broth and 8 ounces of red wine while the liquid boils and reduces, scrape the bottom to loosen and dissolve any bits of flavor that may be stuck there and then pour the liquid into a fat separator, also called a gravy separator, which is a device you really should have if you plan on making gravy, it will allow the fat to separate to the top where of course it naturally wants to. go and then you can pour in the tasty liquid from below now, since we're going to save that, we'll just pour it into a measuring cup that's waiting, careful, yeah, there you go, you just have the fat, of course, there will be a little bit of the liquid and that uh will whistle. when it gets to the pan still hot, okay, so now it goes to the pan.

As for the thickening agent, we're going to add a third of a cup of all-purpose flour and now you're going to want to beat that like crazy. Coating the flour granules with fat will prevent the sauce from clumping, and the heat will eliminate the raw grain flavor. Keep whisking until the mixture starts to smooth out and thicken a little nicely. Now put the reserved liquid into play. and continue whisking as it boils, those flour granules will gelatinize, thus thickening the liquid. There you have it. Finish with a tablespoon of fresh herbs such as thyme, rosemary, oregano, or any combination thereof.

Now remember the sauce which looks pretty good. See, it covers the back of a spoon called a nappe, don't you know that this is going to go into a sauce boat? You'll probably want to take it out while it's still a little loose because as it cools it's going to thicken a little, but if you're really a sauce fanatic, you'll skip the gravy boat altogether and just use a nice big thermos. Sure, your dining room will look a little like a construction site, but that's the price. of cooking now, when it's time to serve, some people pour right over the bird and carve a little bit like this on the hey, what are you doing there, buddy?

No, no, tell me you're not going to, oh God, humanity, no, I'm telling you as your cardiologist, you can, oh, that's an efficient eye for the sauce, turn the oven on to 350 degrees now so that the crust loads six ounces of ginger along with a tablespoon of dark

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sugar and a teaspoon of ground ginger in your

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processor, uh, whirl it until it reaches a crumb consistency and then pulse while you drizzle in an ounce of melted butter. That's the consistency you're looking for now, just pour it into a nine inch glass cake pan, push it into the corners and then use a metal cake pan. pan press down on the top to form the crust shape, yes that's a good trick, okay, center your pie pan on a baking sheet and blind bake, which cooks empty for 10 minutes, to Turning our attention to the pie filling, bring a pound of pumpkin puree to a simmer over medium heat and let it cook for two to three minutes or until it thickens slightly, then add a half-teaspoon and a half cup of kosher salt and half a teaspoon of nutmeg and it needs to be freshly g

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, I mean, stir, bring back to a simmer should take about a minute, then turn off the heat and let cool for 10 minutes, in the meantime beat two large eggs and one yolk of egg with three-quarters of a cup of dark brown color. sugar until very, very smooth, then scoop up the rest of the filling, which should now be about 140 degrees, and slowly incorporate it, whisking continuously.

This is where things can get really complicated, leave the crust in the pan and place it back on the oven rack, then move the filling to a measuring cup or something with a spout and add it, this way you won't be surprised if you have some left over filling. I usually don't feel it past this point, slowly move it to the oven and bake for 45 to 60 minutes or until the center jiggles, about 195 degrees in the center and 205 around the edges, that's just what want to see now let the cake cool for three hours before refrigerating it or cutting it into slices to serve me.

I like just a little plain whipped cream. on top of you