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With the holidays just around the corner, I thought I'd take a minute to talk about Turkey and Ham.  

For Turkey: there are soooooo many ways to cook, brine (Not brine), spices to use and etc.!  If you are like most people this can be a little tricky or overwhelming.  If this is you please know it doesn't have to be that way! YOU CAN do it and it will all be ok :) 

I find that I like to brine my turkey; but it also takes some extra time and planning!  So if you are one of those people who wants the faster, easier version you can skip down to the herbed butter Turkey :) Now if you are interested in learning more about brining then you are where you need to be :)  So Brining helps to tenderize and keep your turkey moist.  There are SO MANY brine recipes and ways to brine so if this brine doesn't work just google turkey brines:

Here is my goto:  

What You Need to Know Before You Brine 

Giving your turkey a bath in salt water isn't complicated, but there a few things to keep in mind before you start the brining process.

Plan Ahead 

Perhaps the most important part of brining is planning ahead. Not only does the process take anywhere from 8 to 18 hours, but making the solution itself can be time-consuming!You also will need to make sure you have a place to brine the Turkey: room in your fridge or in a cooler with ice)

While brining helps make your turkey moist and tasty, if you brine  for too long it can result in meat that tastes overly salty and has a spongy texture. You don't want to push it too far past 18 hours!  I usually brine the night before I plan to cook the Turkey!  

When you are ready to  remove it from the brine, rinse it, pat it dry, and refrigerate or prepare to cook! (You can put a brined and rinsed turkey in the fridge for up to 2 days) 

In its most basic form, the brine is salt and water! However, I always add more! Things like carrots and celery, your favorite herbs, fresh garlic, and citrus fruits, such as lemon and orange, are all good additions to a wet brine.

Brining Ingredients and Materials 

This recipe makes enough brine for one 18- to 20-pound turkey.

Ingredients 

• 7 quarts (28 cups) water

• 1 1/2 cups coarse salt

• 6 bay leaves

• 2 tablespoons whole coriander seeds (optional) 

• 2 tablespoons whole black peppercorns

• 1 turkey (If using a frozen Turkey you should put it in the fridge to thaw overnight prior to this point!) ,

• 2 medium onions, thinly sliced

• 6 garlic cloves, crushed or zested 

• 1 bunch fresh thyme and Rosemary.  

Tools and Materials 

• 5-gallon brining container (tub, stockpot, or bucket)

• Large brining or oven-roasting bag (or unused garbage bag) 

• Refrigerator (or a cooler with ice)

How to Brine a Turkey 

Step 1: Make the Brine 

One day before you roast your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until the salt has dissolved. Let cool for 5 -10 minutes.  

Step 2: Submerge the Turkey 

Use a large brining or oven-roasting bag to line the container you will brine the turkey in. This will help to minimize cleanup.

• Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.

• Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.

• Tie bag; if the turkey is not submerged, weigh it down with a plate to ensure it is covered by brine.

• Refrigerate for 24 hours, flipping the turkey once.

Is your turkey too large for your refrigerator? If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary!

Step 3: Remove and Dry 

Remove the turkey from the brine 1 hour before you're ready to roast it. Pat it dry inside and out. Discard all brine and vegetables.  

Step 4: Roast 

Brined Turkeys tend to cook a little more quickly.  So make sure that you watch it :) For a large bird like this one I usually cook it  3 to 4 hours at 375.  However it is important to check it often while cooking :) It also depends on where you live.  In dryer climates you may find that you need to add liquid: Stock or water.  Where I live now I can let it cook no worries but where I grew up we had to add extra liquid sometimes.  So just be aware!  :) Once your turkey is golden brown let rest uncovered for 10 to 15 minutes

Cut and serve 🙂

NOW IF YOU DO NOT BRINE

This recipe includes herb butter for turkey and is surprisingly easy to prepare. Before going into the oven, the bird is coated in a simple, flavorful rub of butter mixed with rosemary, sage, and thyme, which makes the skin crispy and golden and the meat moist and flavorful. 

Ingredients

• 5-15(I like butter lol)  tablespoons unsalted (or salted just adjust salt when adding)  butter, room temperature

• 1 tablespoon each chopped fresh rosemary, sage, and thyme

• Kosher salt and freshly ground pepper

• 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry

Directions

Preheat oven and make herb butter:
Preheat oven to 375°F with rack in the lowest position. Make herb butter: In a small bowl, mix together 4-12 tablespoons butter with chopped herbs; season generously with salt and pepper.

Prepare turkey:
Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin.

Rub turkey with butter: 
Rub with remaining tablespoon butter on outside of skin. Season generously with salt and pepper. 

Roast turkey:
Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more.

Rest turkey before carving:

Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

Make-Ahead 

If you want to get a little ahead, you can make the herb butter a day ahead and refrigerate it. Return to room temperature before using.

How Long to Cook a Turkey by Pound 

This chart will give you an idea of how long different sizes of turkey take to roast at 375 degrees Fahrenheit, but rely on your recipe and your meat thermometer to guide you.

Source: USDA

HAM

The very best way I have found to cook Ham is to use Ginger ale or 7-up! 

YOU take a 2 liter bottle and pour ½ over ham and cook :) about ½ way through cooking flip the ham and add the other ½ of your Ginger ale or 7-up. 

I love to slow cook it on low oven overnight!  I usually put the ham in the oven at 275- 300  F at bedtime and then it's ready by lunch :)

Again depending where you live you may need to adjust the liquid!  

Coming Soon…

I will post a few what to do with leftovers soon!   Happy cooking!