Thanksgiving Meal-Brine Turkey, Chipotle Sweet Potatoes, Apple and Celery Stuffing

Thanksgiving is just around the corner.  If you are struggling on how to prepare your turkey struggle no further.  This brine recipe is SO delicious everyone will leave your house talking about that turkey.  Not to mention those sweet potatoes and stuffing.  The stuffing and sweet potatoes are a bit different than your traditional, but who doesn't like a little change?  

This recipe comes from my sister Nicole.  She made a turkey dinner for her friends out in Utah and it was a hit.  Thankfully Nicole shared it with me! You can use the brine for chicken as well.  My mother did that and made hot chicken sandwiches which were awesome!  If you did have your turkey preparation all set I want to suggest you change your mind and try this.


Happy Thanksgiving! 

Brine for Turkey:  

Ingredients:

4 qts water

2 c dark brown sugar

1 c. soy sauce

1 c. 100% maple syrup

3/4 c. sea salt

8-10 whole cloves garlic, peeled

6-8 whole bay leaves

3 large sprigs of thyme

2 tsp whole peppercorn

Place all ingredients in a large pot and bring to a boil, dissolving sugar and maple syrup. Remove from heat and allow brine cool completely before using. Marinate thawed turkey for 1hour per pound (example: 24 pounds = 24 hours) in a huge stock pot.  Make sure it is completely immersed in the brine. Coat between the skin and meat with thyme and butter.  Cook in a bag on 350 until 185 degrees on the leg.

Apple Onion and Celery Stuffing 

2 T EVOO (extra virgin olive oil)

6 T softened butter

1 fresh bay leaf

4 celery stalks from hearts with leafy tops, chopped

1 medium onion

3-4 apples quartered and chopped

Sea salt/pepper to taste

2 T poultry seasoning

1/4 c. chopped fresh leaf parsley

8 cups UNSEASONED bread cubes (brownberry) found near stuffing section

2-3 cups chicken stock

Bake at 375 degree. Prep:  EVOO and 4 T butter into frying pan along with bay leaf, celery, onions and apple. Sprinkle with salt and pepper, poultry seasoning and cook for 5-6 minutes until apples are slightly softened. Empty into large mixing bowl. Add parsley and bread cubes. Moisten dressing with chicken stock until all bread is soft but not drenched. Butter casserole dish with remaining butter.  Remove bay leaf. Put in dish/turkey. Bake for 10-20 minutes or until done. I put extra pats of butter on top of the dressing while baking.

Chipotle Sweet Potatoes. 

Peel, cube and boil sweet potatoes.  Drain water.  Mix with  mixer while adding heavy whipping cream (I used skim milk just make sure not to make to soupy), ~ 4 T soften butter, sea salt, ground pepper all to taste.  Mix until you get the creaminess you want.  Add pureed chipotle peppers (start with 1TBSP and test)  to spiciness you want and mix some more.  Serve!  

Get a can of chipotle peppers in mexican food aisle of store.  

Happy Eating!