Easy Thanksgiving dishes from Winston Restaurant chef John Castr - WDRB 41 Louisville News

Easy Thanksgiving dishes from Winston Restaurant chef John Castro

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LOUISVILLE, Ky. (WDRB) -- Chris Sutter learns how to make some relatively easy Thanksgiving dishes with Winston's Restaurant Chef John Castro. Warning: You'll be hungry after watching this.

Recipes:

Cranberry Sauce:

Cranberries, 2 / 12-ounce bags

Oranges, 2 cut into 8 pieces

Demerara Sugar, 1 ½ cups more or less depending on how sweet you like it

Method: Put the orange pieces in a food processor and process until the pieces are about the size of a pencil eraser or a little smaller. Add the cranberries and sugar and process until they are pieces about as small as a pencil eraser.

Place in a container and allow to chill for 2 or more hours. This can be made 2-3 days in advance.

 

Thanksgiving Turkey:

Turkey 15-18 Pound Innards removed , thawed

Brine:

Chicken Stock ½ Gallon

Vegetable Stock ½ gallon

Black Peppercorns 1 Tablespoon

Poultry Seasoning 1 ½ Tablespoons

Allspice Whole 1 Tablespoon

Fresh Ginger Minced 1 Tablespoon

Honey ½ Cup

1 Cup Kosher Salt

* Bring this mixture to a boil chill and reserve 2 days before you plan on cooking your turkey.

Aromatics for the cavity of the turkey:

Rosemary 4 Sprigs

Sage leaves 8

Apples cut into 6 pieces

Onions 2 medium yellow cut into quarters

Lemons 2 cut in half

Celery Ribs 2 cut into 2 inch lengths

Carrot 1 cut in half lengthwise and then into 1 inch pieces

Put the turkey in a large container. I use a cooler so I have more room in the fridge for everything else. Pour the brine over the thawed turkey, and add 3 quarts of ice cubes and 2 quarts of water. Brine for 24 hours. Drain this mixture off of the turkey and discard liquid.

Preheat the oven to 450 degrees .Place the turkey in a large roasting pan. Rub the turkey with ¼ cup kosher salt and 1 ½ teaspoons black pepper.

Put all of the aromatics in the cavity. Place the turkey in the oven and roast for 30 min. Tent with foil and then lower the oven temp to 350 and cook for 16 - 18 min. per pound or until the turkey in the leg and thigh joint reads 170 on a thermometer. Remove from oven and place 2 pieces of aluminum foil loosely over the top and allow to rest 10 min. before serving.

 

Sweet Potato Casserole With Kentucky Bourbon, Marshmallow, Coconut and Pecans:

Sweet Potatoes canned or baked and then peeled 4 cups

Demerara Sugar 1 cup

Eggs 2 each lightly beaten

Bourbon vanilla 1 ½ teaspoons

Kentucky Bourbon ¾ cup

Heavy cream ½ cup

Melted butter ½ cup

Pinch of cardamom

Salt 1 teaspoon

Pinch of nutmeg

Topping

Brown Sugar ½ cup

Flour ¼ cup

Butter, melted ¨÷ cup

Chopped pecans ¾ cup

Coconut coated marshmallows 1 bag

Mix and add after 30 min. of baking

Place the first 10 ingredients in a bowl and mix till combined. Put this mixture in a buttered 3 quart casserole dish. Bake at 350 degrees for 30 min. Then add topping and bake until browned.

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