Thanksgiving is about being thankful for everything – family – friends – making and remembering memories! And of course – the food. Whether you’re seated at the kids table or someplace else you can’t help but be extra-thankful for Thanksgiving dinner! Our friends at The Market have everything you need to make the perfect meal for family and out of town guests. And if you’re not up for cooking be sure to check out all their great prepared foods (we won’t tell anyone). We asked Chef Dane to share a couple of his favorite recipes including Harvest Squash and Turkey Brine (if you haven’t tried this one make this the year you do).
Chef Dane’s Harvest Squash
1ea large butternut
1ea large sweet onion
½ cup dried cranberries
½ cup honey
1T. tarragon
Blended oil to coat
Salt and pepper to taste
Peel and remove seeds from butternut squash. Peel onion and dice into large pieces and coat with oil, dried Tarragon, salt and pepper. Place on a large cookie sheet and bake at 475 for 20-25 minutes or until tender and golden brown. After roasted add cranberries, honey and salt and pepper to taste.
The Market’s Thanksgiving Brine
The key to cooking the best Thanksgiving turkey is to prep it properly. Brining is an easy way to make sure your turkey comes out with succulent, flavorful meat. Our recipe for brine below makes enough for an 18-22 pound turkey.
3 gallons cold water
1 cup Kosher salt
¼ cup ground black pepper
¼ cup minced garlic
3 sprigs of fresh thyme
2 sprigs of fresh rosemary
½ cup lemon juice
Blend all ingredients together. Place fresh or thawed turkey in large container with blended brine. Refrigerate for 48 hours.
Cooking instructions: Heat oven to 325 degrees. Rub brined turkey with blended oil. Bake until meat temperature reaches 160 degrees (approximately 3 hours) If turkey is browning to quickly, tent with aluminum foil. Let cooked turkey stand for 45 minutes to an hour before serving.
