I am going to try to change this article up every now and then and offer some stories and hints that have been passed down to me by four generations of Ozark cooks. Sometimes
wisdom and experience far outpaces knowledge and training, and even to this day, my mother, who is 82 years old surprises me with things in the kitchen that I never knew, or never bothered to find out.
Of all the cooking, canning, grilling, etc. that I have learned or been taught by others, the traditional Thanksgiving dinner at our house is simply by far the most anticipated
meal of the year for my entire family. As we move into fall I hope to begin sharing with you all of the recipes tips and tricks that combine our traditional recipes, along with some new and fantastic things I have picked up over the years myself.
We generally have about 25-30 people for thanksgiving dinner.
Family, friends, co-workers, and employees and all of their families. It is a holiday that is very important to us in many ways. We have a great deal to be thankful for and we want to share it with as many as possible. I hope each and every one of you
will share some of your traditions and ideas with me as well, I want to reach out and gather as many of these traditions and ways of celebrating that I can.
In a time when all Americans are struggling financially, and we see and hear about all of the bad things on television that is happening all over the world, there is no better time than thanksgiving to stop and appreciate what
we do have. We as a people have a great deal to still be thankful for, no matter our station in life, and I hope we can reach back into ourselves and find that little bit of history and tradition to share with each other. Today starts my blogs trip back into
the past, and I hope you find the journey as entertaining and informative as I will. A Journey back into the past inside an Ozark Kitchen.
It has become increasingly popular over the last several years to deep fry a turkey.
Call me a traditionalist, but I have tried it once and still prefer a roasted turkey. I have been preparing my version of a Thanksgiving Turkey for more than 15 years now without changing the recipe. The trick to fixing the perfect turkey lies in the
preparation. Get it ready to roast and you will have the perfect turkey every time. I offer my version of the perfect turkey in several parts, it is a 3 step process, but I am sure you have your on version.
This is simply the best one I have ever tried and it never fails
1 five gallon bucket (you can but them from Home Depot or Lowes that are brand new clean them well)
1 Cup Salt
1 Cup Sugar
1 Cup Soy Sauce
2 Tbs. Black Pepper
2 Tbs. Garlic Powder
2 Tbs. Rubbed Sage (dry)
1 Tbs. Dried Rosemary
2 Cups Water
Combine all of these ingredients in large sauce pan and heat over medium heat until all salt is dissolved.
Allow mixture to cool to room temperature
Wash and rinse your turkey, remove giblets and set aside. I only use Honeysuckle brand of turkeys, but you can use your own choice. A pre-based or injected turkey is not needed,
as we will do all of that before we are done.
Place your turkey into the bucket and pour mixture over the turkey.
Add enough cold water to cover the turkey. Add one onion you have peeled and sliced in half-no need to chop.
Cover and refrigerate (hard to do I know, but make room or put in ice chest surrounded by Ice), Allow Turkey to soak for at least 18-24 hours.
Remove turkey from brine and pat dry. See part 2 as we continue our turkey preparation.
Part 2 to follow in a few days.