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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.
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.
Turkey 15-18 Pound Innards removed , thawed
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
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.