We’re sharing our favorite Turkey Brine recipe today plus some Thanksgiving Menu Planning Ideas as part of a sponsored post for College Inn. All opinions are 100% mine.
Two weeks to go until Thanksgiving…are you ready? No? OK …don’t panic…we are here to help!
Today we’ll help you finalize your Thanksgiving menu with ideas for some must-make recipes for your holiday table. We’ll also help get you started on your grocery shopping list so you can head to the supermarket and feel confident that you have everything you need to make a delicious Thanksgiving meal.
Here’s our Thanksgiving menu – and we hope you’ll get some ideas here for your own!
- Turkey – When selecting your bird, plan on 1½ to 2 pounds of turkey per person. Then make our Perfect Roast Turkey.
- Turkey Brine – Brining your turkey the day before you roast is the best way to ensure a juicy and flavorful bird. Our Turkey Brine recipe is very simple to make – it’s a mix of College Inn Garden Vegetable broth (College Inn’s Chicken or Turkey broth may also be used), water, salt, sugar and seasonings. (See our full Turkey Brine Recipe below.)
- Stuffing – Here’s a link to our family’s favorite Cornbread and Sausage Stuffing recipe. You’ll need cubes of cornbread, butter, onions, celery, sausage, walnuts, Granny Smith apples, dried cranberries – and more College Inn Chicken or Turkey broth.
- Gravy – Gravy is another must-make dish for Thanksgiving and a delicious way to use the drippings from your roast turkey. It’s a great idea to have a few extra cans of College Inn Turkey broth on hand to add to the pan drippings, flour and seasonings.
- Side Dishes – This is where you can have some fun with your Thanksgiving menu! Some of our favorite Thanksgiving side dishes to serve are our Mashed Potatoes, Green Beans Almondine, Carrots with Butter and Dill, Roasted Carrots & Parsnips, Mashed Sweet Potatoes with Kale and Boursin Cheese, Brussels Sprouts with Bacon, Roasted Butternut Squash and Swiss Chard, Dinner Rolls, Buttermilk Biscuits, Slow Cooker Creamed Corn, Pumpkin Corn Pudding, Pearl Onions in Cream Sauce, and of course – Cranberry Sauce.
- Desserts – Don’t forget the Pumpkin Cheesecake, Apple Crisp, our Best Apple Cake Ever or the New England classic dessert called Indian Pudding.
At any given time, if you looked in our kitchen pantry, you will find cans and boxes of College Inn broths – ready to be added to so many of the recipes we share here on A Family Feast!
College Inn broth is made with only the highest quality ingredients – plump chicken, tender beef or delicious vegetables along with just the right spices – and we think it is the best-tasting canned broth around. College Inn believes cooking is love (and we believe that too!) but a delicious meal doesn’t have to be complicated.
You can find College Inn at your local Walmart. They carry a wide variety of College Inn broths including Chicken, Beef, Turkey, Vegetable, Low-Sodium Chicken, and concentrated Chicken Broth.
And here’s that Turkey Brine recipe:
- 2 quarts College Inn Vegetable Broth
- 1 quart water
- 1 ounce in weight of fresh herbs consisting of fresh parsley, sage, rosemary and thyme
- ½ cup kosher salt
- ½ cup granulated sugar
- 1 whole naval orange cut into pieces, skin left on
- ½ pound onion, peeled and cut into chunks
- 6 black peppercorns, left whole
- 2 teaspoons juniper berries, left whole (found in the spice aisle)
- 3-4 quarts ice water
- 1 14-pound turkey
- Place stock and the one quart of water in a medium pot.
- Tie fresh herbs with butchers twine and place in pot.
- Add salt, sugar, orange pieces, onion chunks, peppercorns and juniper berries.
- Bring to a boil then remove from heat and cool to room temperature or cooler.
- To cool hot liquids quickly, place pot in sink full of ice cold water and stir liquid in pot and water outside of pot. The heat from the liquid transfers to the water. Drain water and repeat until the liquid has cooled.
- Place turkey in a large stock pot and add ice water. Then add cooled brine.
- Cover and refrigerate overnight. If the weather is very cold outside, you can even place covered pot outside or in a garage.
- The next morning, cook your turkey according to instructions. (See our Perfect Roast Turkey recipe here.)
This is a sponsored conversation written by me on behalf of College Inn. The opinions and text are all mine.