Thankgiving 2011

It's time for the Super Bowl of cooking! We'll have a smaller group than usual this year - ten people - and the guests are bringing several components of the meal. Here's my plan; you can click on the links for recipes.

Appetizers

Chex Mix - Grandma
Fruit Dip - Grandma/Great Grandma
Baked Brie

Main Course

Turkey (Cook's Illustrated brining technique)
White Bread Stuffing
Make-Ahead Gravy
Cranberry Sauce (from the back of the Ocean Spray bag, with orange zest added)
Mashed Potatoes
Crescent Rolls - Grandma
Sweet Potatoes - Grandma
Creamy Leek Gratin - a new one this year
Sweet Corn Pudding
Macaroni and Cheese
Shredded Brussels Sprouts with Pecans and Prosciutto
Waldorf Salad - Great Grandma
Jello Salad - Grandma

Desserts
Apple Pie - Mom's recipe
S'more Pie
Pumpkin Pie/Cheesecake - Aunt
Another possible dessert from Grandma

Thanksgiving's Greatest Hits - S'more Pie

I really wish I took a picture of my pie rather than using the one from Epicurious, because it definitely looked prettier. This pie was a hit, especially with the three men at my house. I personally don't love s'mores, but they do and went nuts. It's not a hard pie to make despite the three steps. It will definitely be part of our Thanksgiving menu next year, but I'm sure I'll be asked to make it before that!

S'more Pie (from Gourmet)

For crust
5 tablespoons unsalted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers, about 6 oz)
2 tablespoons sugar
1/8 teaspoon salt

For chocolate cream filling
7 ounces chocolate chips, plus an extra 1/4 cup chocolate chips
1 cup heavy cream
1 large egg, at room temperature for 30 minutes

For marshmallow topping
1 teaspoon unflavored gelatin (from a 1/4-ounce package)
1/2 cup cold water
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
Vegetable oil for greasing

Make graham cracker crust:

Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.
Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

Make chocolate cream filling:

Put oven rack in middle position and preheat oven to 350°F. Put 7 oz. chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Remove pie from oven and sprinkle chocolate chips over the top. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping:
Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.


Brown topping:
Preheat broiler.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Two Bobby Flay Thanksgiving Recipes

I watched the Thanksgiving Throwdown that Bobby Flay did with the Pioneer Woman. She won, but I was intrigued by two of Bobby's recipes. I made them for our meal, and they were both very good. I'm not sure I'd make them every year, but they were unique and delicious.

Bobby's Pumpkin Bread Pudding with Caramel Apple Sauce and Creme Anglaise is excellent - I consider it restaurant quality because of all the flavors, textures, and temperatures. The downside is the recipe is really made of four different recipes plus whipped cream, and each recipe is a different classic dessert preparation: cooked caramel, Creme Anglaise, and custard. That doesn't even factor in the problem I had with the caramel - I took my eyes off it; it burnt to a nasty black tar-like appearance; and my inadequate disposal methods meant I was scraping burnt caramel off the cupboards at midnight. It is amazing, though, and I could make the caramel apple sauce as a cheesecake or spice cake topping. If you want the recipe, click here.

The next recipe is Cranberry Blackberry Sauce. When we saw it on the show, Bobby mentioned jalapenos, so I diced one and added it with the onion since it's not mentioned in the recipe. I liked it, but lots of people really liked it. I did love the blackberries. Here's that link.

Thanksgiving's Greatest Hits - Macaroni and Cheese

Macaroni and Cheese is a common Southern "vegetable" served at Thanksgiving. I made it for the first time this year, and even though we have plenty of starchy sides, we really loved it. It also makes a great non-Thanksving-y leftover.

This is Martha Stewart's recipe I've posted before, but here it is with some changes. It is so, so good.

Macaroni and Cheese

Serves 12
1 1/2 cup panko breadcrumbs
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp cheddar
1 1/4 cups (about 5 ounces) grated Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish or 9x13 pan; set aside. Place panko breadcrumbs in a medium bowl. In the microwave, melt 2 tablespoons butter. Pour butter into the bowl with breadcrumbs, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 cup Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/4 cup Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Thanksgiving's Greatest Hits - White Bread Stuffing

Well, it doesn't photograph well, but people are passionate about stuffing! It's already one of Jack's favorites. I've made Thanksgiving dinner most years for the last 16 years, and about 10 years ago, I thought I would try something different from the typical Northern white bread stuffing I grew up with. I tried cornbread, sourdough, sausage, craisins, etc - it was fine.

And then three years ago I asked my mom to make the stuffing. When I tasted her stuffing, it was like a Proustian madeleine - I was transported back to childhood Thanksgiving meals in New Hampshire. No more experimenting - we're sticking with our stuffing.

Here's how I do it. I think this method answers some of the common anxieties about stuffing: food safety and abundance. I make two batches; make one in the bird and one in the oven; mix them together and reheat. We have plenty of stuffing cooked to the correct temperature.

White Bread Stuffing

2 loaves of cheap white bread, torn into 1/2 inch pieces by small children

8 ribs of celery, diced

2 onions, diced

3 sticks butter

salt and pepper

2 cups chicken broth

2 T. sage or poultry seasoning (plus more to taste)

1. Prepare white bread ahead of time so it has time to get a little stale. You can also lightly toast the bread, or you can just skip this step.

2. In a Dutch oven, melt butter over medium heat. Cook onion and celery until soft. Season with sage, poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well. Add more sage if pale and more broth if dry.

3. Heat half the stuffing in the microwave until warm, then stuff the turkey. Roast turkey.

4. Ahead of time or after the turkey comes out of the oven, bake the rest of the stuffing in a 90-inch pan for 30-40 minutes at 350. Hint: you can bake this stuffing on the grill. Turn the grill on to low, put the stuffing in the pan within a disposable aluminum pan, and bake. Keep an eye on it, though - it can cook very quickly!

5. When the turkey is cooked, remove the stuffing and mix with the baked stuffing. Put it back in the oven until heated through - about 5-10 minutes.

Thanksgiving's Greatest Hits - Sweet Potato Casserole

I've made many sweet potato casserole recipes, but this year's recipe was especially good. It comes from one of my favorite bloggers, Pioneer Woman; she calls them Soul Sweet Taters. I think it was the milk that made the sweet potatoes so light in texture. These are very sweet; you could reduce the sugar by 1/4 cup with no problem. I made a couple of small changes to the recipe.

Sweet Potato Casserole

4 whole Sweet Potatoes

1 cup Sugar (can use less)
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans, chopped
½ cups Flour
6 T. Butter

Preparation Instructions
Wash 4 sweet potatoes and bake them in a 375-degree oven until fork tender, about 45-50 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher or a large fork, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, ½ cup flour, and 6 T. of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown. You can bake this before the turkey goes in the oven and reheat before serving - even in the microwave.

Thanksgiving's Greatest Hits - Mashed Potatoes

Before I get to the mashed potatoes, I wanted to point out the gourds in the picture. I bought them at the very beginning of October and they are still in good shape. I read on a decorating blog that if you wash gourds/pumpkins in a 9:1 water:bleach solution (I used a Clorox spray cleaner); coat them in a thin layer of Vaseline; and buff them until they shine, they will last and last. And they did!

Another great timesaver on Thanksgiving is making your mashed potatoes the day before and reheating them in your slow cooker. You'll save room on your stove, too!

Make-Ahead Mashed Potatoes (serves 20)

10 lbs. Yukon Gold potatoes, peeled and quartered

milk, half and half, or heavy cream

butter

salt and pepper

Put potatoes in a large stock pot and cover with a water - you may need to use two pots. Add about a tablespoon of salt (or divide it between two pots). Bring to a boil and cook until potatoes are tender. Save a cup or two of potato cooking water in case your potatoes are dry or your gravy needs it. Drain potatoes and keep warm.

I like to use a potato ricer, but you can also use a hand masher. I read once that it's best to add your milk/cream before you add your butter - it has something to do with the starch. Heat cream until warm and add, a cup at a time. Once the potatoes are starting to appear creamy, add butter, a half stick at a time. Add salt and pepper and more cream or butter as necessary. I don't hold back when it comes to Thanksgiving potatoes: it's heavy cream, butter, and lots of it.

Put potatoes in slow cooker crock and chill overnight. Reheat on low, and turn it to warm when the potatoes are hot. If they seem a bit dry, add a little warm milk or potato cooking water - but don't add too much!

Thanksgiving's Greatest Hits - Gravy

Gravy is an essential yet challenging part of the Thanksgiving meal. You need it to be hot, plentiful, and ready when the rest of the food is. Here's a gravy base I came up with after looking at a couple of ideas online; I made it on Wednesday, but you could make it even earlier. Just reheat it gently when the turkey is close to being done. The gravy turned out amazing, and it couldn't have been easier on Thanksgiving Day.

Make Ahead Gravy

3 lbs. turkey wings or chicken wings

turkey neck (if included with your turkey)

2 onions, peeled and quartered

6 T. butter

6 T. flour

salt and pepper (I didn't use salt because my turkey is brined and the drippings are salty; I added more salt shortly before serving)

1. Preheat oven to 400 degrees. Arrange a single layer of turkey/chicken wings/neck in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned. Chicken wings will finish earlier than turkey.

2. Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 8 (6 cups if you didn't roast the neck) cups of water. Bring to a boil. Reduce heat to medium-low and simmer, lightly covered for 1-1/2 hours. Discard wings, neck, and onions.

3.In a medium saucepan, melt butter and whisk in flour.

4. Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux. Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.

5. Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.

6. Remove from heat and season with salt and pepper.

7. At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, add gravy base to pan drippings and bring it to serving temperature. You may need to add broth or potato cooking water to thin the gravy. Check for seasoning and add salt and pepper as needed.

Thanksgiving Menu 2010

Jack and Ben, ripping up white bread for stuffing.

This is not going to be a pretty post. I'm basically going to copy and paste my Thanksgiving Menu into the post. There will be some links, but they'll be long and messy. But I'll be able to keep track of what I'm doing, and if you are looking for a last minute recipe, you might find something here.

As usual, it's a crazy amount of food for 12 people, but I'm going to ask the guests to bring Tupperware so I can send them home with leftovers.

Thanksgiving 2010

Appetizers

Chex Mix - Chris
Spinach Dip - Terri
Fluffy Apple Dip http://www.tasteofhome.com/Recipes/Fluffy-Apple-Dip

French Onion Mushrooms http://thepioneerwoman.com/cooking/2010/11/french-onion-soup-stuffed-mushrooms/

Meal

Roast Turkey http://www.epicurious.com/articlesguides/holidays/thanksgiving/favoritetopratedthanksgivingrecipes/recipes/food/views/Cider-Brined-and-Glazed-Turkey-233148

Smoked Turkey http://www.primalgrill.org/recipe_details.asp?RecipeID=214&EpisodeID=25

Stuffing

Rolls - Chris

Gravy

Mashed Potatoes

Squash, Wild Rice, Red Onion salad http://www.101cookbooks.com/archives/roasted-pumpkin-salad-recipe.html

Spinach Casserole - Chris

Sweet Potatoes with Pecan Topping http://thepioneerwoman.com/cooking/2007/11/if_you_think_you_dont_like_sweet_potatoesthink_again/

Cranberry Apple Salad http://diningwell.blogspot.com/2008/11/thanksgiving-cranberry-apple-salad.html

Cranberry/Blackberry Sauce by Bobby Flay http://dianecancook.blogspot.com/2010/11/im-thankful-forcranberry-sauce.html

Waldorf Salad - Grandma

Jello Salad - Grandma

Green Bean Casserole http://www.marthastewart.com/recipe/green-bean-casserole?comments_page=1&showComments=true&#conversation-container

Mac and Cheese http://diningwell.blogspot.com/2009/04/martha-stewarts-macaroni-and-cheese.html

Brussels Sprouts http://threemanycooks.com/recipes/nibbles-and-drinks/bacon-sprouts/

Dessert

Pumpkin Bread Pudding http://www.foodnetwork.com/recipes/bobby-flay/pumpkin-bread-pudding-with-spicy-caramel-apple-sauce-and-vanilla-bean-creme-anglaise-recipe/index.html

Apple Pie - Mom

S’more Pie PW http://thenoshery.com/2010/05/03/smore-pie-would-you-like-some-more-pie/

Thanksgiving 2009

The boys are helping me break up bread for stuffing as we begin our Thankgiving preparations. I love this holiday - I truly have so many things to be thankful for, and it's great to have a day with not much else to do but enjoy family. And cook! Thanksgiving foods are seasonal, traditional, and delicious, and even though (or maybe because!) it's a lot of work to make the meal, it's fun to see it all come together.

Here's what we have planned.

Thanksgiving 2009

Appetizers

Brie stuffed mushroom caps
Righteous Herb Cheese Spread
Pumpkin Dip
Chex Mix (Chris)

Main Course

Smoked Turkey
Roasted Turkey
Gravy
Mashed Potatoes (Beth)
Rolls (Chris)
Stuffing
Butternut Squash Puree
Cranberry Apple Salad (Beth)
Sweet Potato Casserole
Cranberry Maple Carrots
Corn
Spinach, Bacon, and Butternut Squash Salad
Fresh Green Bean Casserole
Jello Salad (Chris)
Five Cup Salad/Ambrosia (Aunt Terri)

Dessert

Spiced Pumpkin Cheesecake (Beth)
Apple Pie
Turkey Brownie Pops
Gingerbread Pear Trifle

Mini Pecan Pies (tassies) and Mini Pumpkin Pies

I had this idea when planning my Thanksgiving menu - I would make some bite-sized desserts like pecan tarts, pumpkin tarts, and mini gingerbread cupcakes. That way people could have a taste of traditional favorites even if they were full, or they could have a bite of pumpkin pie along side a big slice of apple. The gingerbread cupcakes spread too much, and I ended up using them in a gingerbread pear trifle that was lovely - I will post it later. However, I thought the mini pies were very good, especially the pecan ones. You can make one big batch of dough and make half pumpkin and half pecan tarts.

Mini Pie Dough (double if you are making both pecan and pumpkin versions)

1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour

Beat butter and cream cheese until well mixed. Stir in the flour. Wrap in plastic wrap and chill in refrigerator for 1 hour.

Mini Pumpkin Pies

1 recipe cream cheese pastry
1 egg
1/2 cup canned pumpkin
1/4 cup sugar
1/4 cup milk
1/2 teaspoon cinnamon, rounded
1/4 teaspoon ginger, rounded
1/8 teaspoon cloves
pinch salt

Shape the dough into 24 balls; place in ungreased mini muffin pans. Press dough evenly against bottom and up sides of each muffin cup.

Beat all remaining ingredients together. Fill unbaked crusts; bake at 350F for 15-20 minutes or until a toothpick comes out clean. Chill before serving. Top with whipped cream, if desired.

Mini Pecan Pies

1 recipe cream cheese dough
1/4 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
3/4 cups chopped pecans
1/4 cup pecan halves (optional)

Grease mini muffin pan (the pecan pies stick if you don't grease the pan).

Form dough into 24 equal balls and press one into each tin so it lines the bottom and sides, like a pie crust.

In a medium mixing bowl, cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes. Place one pecan half on top of filling, if using.

Bake in preheated 350 degree oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Thanksgiving - Cranberry Apple Salad

This is another Thanksgiving dish I've been making for almost ten years. My sister-in-law Beth named it, and I think I found it in Good Housekeeping. It's really easy to make if you have a food processor.

Cranberry Apple Salad

1/2 cup chopped pecans (more to taste)
1 bag cranberries
1 cup sugar
1 naval orange, peeled and diced
1 Gala apple, peeled and diced
1 Granny Smith apple, peeled and diced

Put the cranberries in the food processor with the sugar. Pulse until chopped. You can also use a blender or chop by hand.

Pour the chopped cranberries in a bowl and add the remaining ingredients. Add more sugar if necessary.

Thanksgiving 2008

I'm going to do a long post or series of posts about this year's Thanksgiving menu. As usual, I'm trying a bunch of new recipes, so I'll post the new ones after the meal if I think they are worth recommeneding. For now, here's my menu!

Thanksgiving Menu

Appetizers
Pumpkin-shaped cheese ball with crackers
Pumpkin dip with gingersnaps and green apples
Chex mix

Main course
Turkey – 2 (one smoked, one traditional)
Gravy
Stuffing (Mom)
Waldorf salad (Chris)
Jello salad (Chris)
Mashed potatoes
Whipped sweet potatoes with streusel
Cranberry Apple Salad
Cranberry sauce
Glazed pearl onions
Green Beans with hazelnuts
Parker House Rolls with cranberry butter

Desserts
Mini pecan pies
Mini pumpkin pies
Pumpkin cheesecake
Apple Pie (Mom)
Southern Pecan cake (Chris)
Gingerbread pear trifle

Pumpkin Dip (from Cooking Light)

This dip is very good and looks great served in a bowl that is placed inside a hollowed-out sugar pumpkin. I usually make leaf-shaped gingersnaps to go with it, but that's a short-cut I'm taking this year! I'm doubling the recipe.

3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup (can sub with brown sugar or honey if you don't have any)
1/2 teaspoon ground cinnamon
24 green apple slices
gingersnaps (thin kind)

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple and gingersnaps.

Pumpkin-shaped Cheese Ball (from Southern Living)

Two 8-ounce blocks extra-sharp Cheddar cheese, shredded
One 8-ounce package cream cheese, softened
One 8-ounce container chive-and-onion cream cheese
2 tsp paprika
½ tsp ground red pepper
1 stalk broccoli
red and green apple wedges
crackers

1. Combine cheddar cheese, cream cheeses, paprika and red pepper in a bowl until well blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

2. Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

3.Cut florets from broccoli stalk and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges and crackers.

Roast Turkey

Almost ten years ago I started brining turkeys for Thanksgiving after I read about the process in Cook's Illustrated magazine. Brining has revolutionized turkey for our extended family. No longer is turkey the dry, chalky vehicle for gravy! We actually like it: it's juicy, flavorful, and seasoned enough to be interesting. There are dozens of turkey brine recipes, and you can even buy a premade mix. However, I haven't deviated much from the orginal recipe, which is just salt and water. Sometimes I do add a bit of sugar to enhance the browning. Here's how we make our turkey.

Roast Turkey (note: you'll need to start the day before Thanksgiving)

4 c. kosher salt or 2 cups table salt (note: Morton is much saltier than Diamond, but I use it)
1 turkey (12-14 pounds), rinsed thoroughly: innards removed
3 medium onions, chopped
2 small carrots, chopped
2 celery ribs, chopped
6 sprigs fresh thyme
6 T. butter, melted

1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. You can also use an XL storage-type ziploc bag. Add turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6 hours.

2. Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24 hours. This will dry out the turkey and allow the skin to crisp.

3. Adjust oven rack to lowest position and heat oven to 400 degrees. Toss 1/3 of vegetables and thyme with one tablespoon melted butter in a medium bowl. Fill cavity with mixture. Tuck wings behind back.

4. Scatter remaining vegetables and thyme in shallow roasting pan, pour one cup water over vegetables. Spray V-rack (or any other rack) with cooking spray. Brush breast with butter, then set turkey breast-side down on foil-lined V-rack; brush back with butter. Roast 45 minutes.

5. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey leg/wing side up and brush with butter. If liquid in bottom of pan has evaporated, add 1/2 cup. Roast 15 minutes.

6. Remove roasting pan with turkey from oven, brush exposed surfaces with butter, and, using thick wads of paper towels or potholders rotate other turkey leg/wing side up and brush with butter. Roast for 15 minutes longer.

7. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast-side up and brush with remaining butter. Roast until breast registers 165 degrees and the thickest part of the thigh registers 170-175 degrees (30-45 minutes longer). Move turkey from rack to cutting board and let rest about 20-30 minutes.

8. Carve turkey.