Brine Roasted Turkey

If you have never brined your turkey, you should give it a try.  It will make the most moist turkey that you have ever tasted.  Even if you just brine it in salt water it will do the trick.  Just always remember to rinse it off before roasting it.  You can also just brine it in water with kosher salt.

BRINE ROASTED TURKEY
(serves 10-12)

Ingredients:
*1 (12-16 pound) turkey (fresh or a thawed frozen turkey)
*1 cup kosher salt
*1 quart apple cider or apple juice
*2 or 3 allspice berries
*2 cinnamon sticks
*1 apple, sliced
*1 orange, pealed & sliced
*1 small onion, sliced
*2 carrots, sliced into large chunks
*2 celery stalks
*1 clove garlic, sliced in half
*1 tablespoon italian seasoning
*4 springs rosemary (or 1 tablespoon dried rosemary)
*4 sage leaves (or 1 teaspoon dried sage)
*1 teaspoon black pepper
*3-4 gallons ice water
*1 quart turkey stock or chicken stock

Directions:
~In a large pot, heat up apple cider/juice, kosher salt, allspice berries, cinnamon sticks, apple, orange, onion, carrots, celery, garlic, italian seasoning, rosemary, sage & pepper until it comes to a boil.
~Remove from heat and allow to come to room temperature and refrigerate for at least 1 hour.
~Remove from refrigerator and add ice water into a 5 gallon clean bucket (only used for brining).
~Remove the inners from turkey.
~Place turkey breast side down into brine (throw away brine).
~Cover and refrigerate or place in a cool area for 12-48 hours, making sure you keep the brine cold (add ice if necessary).
~Remove turkey from brine and rise inside and out very well (do not skip this step or your turkey will be salty).
~Preheat oven to 325 degrees.
~Place turkey back side down into roaster, and pat dry with a paper towel.
~If you are going to stuff the turkey, this is when you do.
~Sprinkle a little pepper & salt over turkey.
~Pour turkey stock into the bottom of the roasting pan.
~Cover pan with lid or aluminum foil.
~Place turkey into oven and roast for 4 hours (if it's stuffed 4 1/2 hours).
~Remove lid and roast for another hour, basting it every 15 minutes.
~Check for doneness with a meat themometer .  Internal temperature should be 165 degrees.
~Remove from oven and let stand for 15 minutes before carving.

Banana-Orange-Cranberry Bread

Just another way for you to use up those old bananas.   It's so good.   It's good with or without the glaze, but the glaze gives it just a little more hint of orange.

BANANA-ORANGE-CRANBERRY BREAD
 (makes 1 loaf)

Bread Ingredients:
*1/3 cup vegetable oil
*1/2 cup granulated sugar
*juice from 1 - 2 oranges (1/4 cup)
*2 large eggs
*1 teaspoon pure vanilla extract
*zest from 1 orange
*3 very ripe bananas, mashed
*1 3/4 cup all-purpose flour
*1 teaspoon baking soda
*1 teaspoon salt
*1 teaspoon ground cinnamon
*1 1/2 cups dried cranberries (Craisins)

Glaze  Ingredients:
*1 cup powered sugar
*1 1/2 tablespoons fresh squeezed orange juice
*zest from 1 orange

Bread Directions:
~Preheat oven to 325 degrees.
~Grease a 9 x 5 inch bread pan with cooking spray.
~In a large mixing bowl, whisk sugar, orange juice, eggs, vanilla and orange zest together until smooth.
~Whisk in mashed bananas and mix well.
~Whisk flour, baking soda, salt and cinnamon into egg mixture.
~Stir until just combined (Do not over mix.  There should be small lumps)
~Pour into prepared pan.
~Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
~Remove from oven, and allow to sit for 5-10 minutes before removing it from the pan.
~Place bread on a cooling rack.

Glaze Directions:
~Sift powered sugar into a small bowl.
~Add orange zest and orange juice.
~Mix until smooth.
~Drizzle  over top of bread once it's removed from the pan (the bread will still be warm/hot)