Explore

From Our Families To Yours- Thanksgiving Recipes

November 23, 2011 by Tim Samson in

1 Comment

At Morey’s Piers, we’re thankful that we’re able to share our love of sun, fun and the occasional loopty loop with all of you and your families- our guests. I asked our “Morey Moms” if they wouldn’t mind sharing some of their favorite holiday recipes as well.

From Karen Morey’s Kitchen:

I don’t measure when I cook to give an accurate recipe, HOWEVER, the best way to serve a moist turkey is by brining. It cuts cooking time in half and you have an incredibly fragrant, moist, delicious turkey. Plus by brining you never have to buy a turkey that is injected with artificial chemicals to make it moist!

You’ll need a cooler large enough to cover your turkey with brining solution which consists of the following:

Water and Ice

Vegetable Stock (best if you make your own using apple cider, onions, carrots, fennel, cranberries, cinnamon sticks, green apples, rosemary, thyme, parsley and sea salt. OR there are great organic stocks available at most supermarkets. Williams Sonoma makes a great turkey brine already in a jar.)

Place turkey BREAST DOWN into cooler, (turkey should be completely covered in liquid, they like to float. . . so I always find this impossible)

Soak the turkey overnight, or at least 8 hours and then allow to sit at room temperature for about an hour.

Keep all of the seasoning used in brine and put them into the cavity of the turkey.

Also, use some of the brining solution for your turkey gravy…

I also cook my turkey uncovered at 500° for at least 30 minutes (this way all the fat melts right away and it gets nice and brown, then cover with tin foil and reduce temperature to 325 until it’s done.)

Best stuffing is APPLE, CRANBERRY, FENNEL and SAUSAGE! When making your stuffing, bake in cupcake pans so that everyone has their own individual crispy stuffing muffin.  Fennel is a great ingredient to use over the holidays as it aids in DIGESTION!



From Janice Morey’s Kitchen:
Apple Crisp (Originally by Jackye Morey)

Place in buttered 10×6×2 inch baking dish 4 cups sliced apples.
Sprinkle with 1 t cinnamon, 1 t salt, ¼ c water.
Rub together ¾ c sifted flour, 1 c sugar, 1/3 c butter
Drop mixture over apples.
Bake in 350 oven for 40 minutes

Comments

Mary D'Amico says:

November 23, 2011 at 8:54 pm

Love the idea of including the Morey woman.  Great ladies smile  Happy Thanksgiving to all the Moreys!

Speak Your Mind