Thankful for Thanksgiving with Wesleigh Ogle from KATU

Thankful for Thanksgiving with Wesleigh Ogle from KATU

Here are a few notes from our morning with Wesleigh Ogle from KATU that will make your Thanksgiving dinner just a touch more fabulous…..

Turkey Basics

1 gallon vegetable stock
1 cup kosher salt
½ cup brown sugar
1 tablespoon peppercorns
6 bay leaves
1 ½ teaspoons all spice berries
1 gallon ice/water

Combine 1/2 gallon vegetable stock with salt, brown sugar and spices and stir until dissolved. Add remainder of vegetable stock and allow to cool until at least lukewarm. Add the ice/water combo and pour over turkey in a large enough container to allow the turkey to submerge. You may need to do this in an insulated cooler if weather isn’t cold enough to keep outside overnight. I put a plate over the turkey to weight it down and keep it submerged. After at least 12 hours I remove the bird, drain it and allow to sit at room temperature for about an hour before baking. I also make sure the skin on the top is dry. I then…

Stuff inside cavity:
1 apple
1 onion, peeled and halved
1 lemon, halved
1 head of garlic, halved horizontally
Sprig of rosemary
Sprig of sage
Parsley stems

I then baste the bird with a this….

Lemon, parsley and garlic butter:
1/2 lb butter, at room temperature
finely grated zest and juice of 2 small lemons
3 garlic cloves, peeled and crushed
small bunch of flat leaf parsley, leaves only, chopped

Process in food process or mix by hand. Rub all over the outside of the bird, and do your best to get it between the skin and the breast meat as well. This REALLY helps to brown the turkey evenly.

Put turkey in the oven legs first, if available. Roast for 500 degrees for 30 minutes or until golden brown, then foil cover and reduce oven to 350 until meat thermometer registers 161 degrees. For a 14 lbs bird, it will take around 2 – 2/12 hrs in total). At 350 degrees you’ll expect the turkey to take an additional 13 minutes per pound for larger birds.

Always use a meat thermometer, and make sure you put it in the thickest part of the thigh, entering the chicken at the crease between the breast and thigh. And don’t hit the bone, as the reading will be inaccurate.

When the turkey has come to temperature, let it rest for AT LEAST 30 minutes to let the juices settle. That is it. Your bird will be beautiful.

My favorite go-to recipe for the holidays….

Harvest Brie

1 firm apple, small dice

1 firm pear, small dice

2 tablespoon butter

1⁄2 cup brown sugar

1⁄4 cup golden raisins

2 tablespoons dried cranberries

1⁄4 cup sliced almonds, or nut of choice

1⁄2 cup white wine

1 tablespoon lemon juice

1 brie wheel (16 oz – size depends on group size)

assorted crackers or bread

*on all of the above ingredients, measurements are not crucial, it can be “thrown” together

Preheat oven to 375F. Heat butter in ovenproof sauté pan over medium high heat until melted. Add apple and pear and cook for 2-3 minutes, then add nuts to toast. Add brown sugar and continue to cook until sugar melts and becomes saucy. Add raisins and wine and cook until slightly reduced. Place brie wheel on mixture in pan and place in preheated oven for 10-15 minutes, or until brie is soft to touch. Remove from oven and invert on a plate. Serve at once with bread and crackers.

Happy holidays!