Egg Nog and Turkey

Two things my family has been talking about. 1) that yummy turkey, wish there was still some left. 2) when are you buying more egg nog? don't make it, the home-made is gross and lumpy.

So, for number one. The turkey really is awesome. And since my friend Betsy asked for it, I'm sharing!

Best Turkey Ever
Collect these supplies:
2 big bags (I use kitchen garbage bags, tried others, they broke)
Ice Packs
5-gallon bucket or medium-sized cooler
One Turkey - I've used up to 19 pounds

Combine these brining ingredients in a large kettle - bring to boil, stirring until sugar dissolves.
2 quarts unsweetened apple juice
2 1/2 cups brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushes
3 bay leaves

Stir in 3 oranges, quartered and squeezed
Turn off heat.
Pour in 3 quarts cold water and let your brine cool so you can handle it.

Prepare turkey (rinse and inspect), then carefully double-bag it and set into your vessel (5-gallon bucket or cooler). Find some children who can hold the bag open while you pour the brine over the turkey - without dropping the bag and losing any!!

Tie the bag tightly and either put in a cool place or pack with ice-packs. I work hard to get the turkey submerged in liquid so I don't have to touch it for 18-24 hours. If it isn't submerged, you'll want to flop it over mid-way so all that turkey gets good contact.

18-24 hours later, gather your volunteers so that you can haul the bird into your sink for a good rinse. Discard all brining ingredients. Pat dry, rub with oil (mine got a coconut oil massage), place in favorite baking vessel. Cover for first half of the baking. Brined birds cook faster - so expect that and check the internal temperature about 2/3 thru your cooking time.

Let bird rest for at least 15 minutes before slicing. Try not to ruin your appetite by eating all the turkey as you slice it. Oh yum.


As for eggnog. We are eggnog lovers. We buy it thick and dilute with whole milk - b/c that makes it last longer and deludes us into thinking it's healthier. I tried to make my own last year. Yuck. Lumpy - something to do with the egg-cooking. Raw is too thin and frothy - also yuck.

But we had victory this week. Yum. Not quite as sweet as store-bought, but that can be remedied.

4 cups of milk (save 1/2 C to dilute egg yolks)
4 egg yolks, well beaten, stirred into saved 1/2 C milk (save whites)
2/3 cup white sugar
1/4 teaspoon salt
Heat on medium, stirring well until it thickens to coat back of spoon.
Remove from heat to cool.

When cool, whip egg whites to soft-peaks. Fold whites into cooled eggnog (adds great thickness).
Add vanilla and nutmeg to taste. Add half/half or whole milk get desired thickness (I used raw cream - oh my!) Refrigerate until serving!