Recipe: “A Dynamo Thanksgiving”
Brooklyn’s Sweetheart’s “Jive Turkey”
Cooking with a Sweetheart – That would be the name of my cooking show or book if the opportunity arose. Until that time comes, I’ll continue cooking with my Dynamos! In the spirit of Thanksgiving, I can’t think of any televised Thanksgiving moments that didn’t include a golden, delicious Turkey. After watching all of these shows, I didn’t want to leave this task to the man or the head honcho in the house. I don’t think there’s any recipe I can’t tackle, so this year, I’ve decided on the Turkey!
- 1 14-16 lb turkey
- 1 cup of salt
- 1 gallon of water
- 1 gallon of vegetable stock
- 1 tablespoon black peppercorns
- 6 bay leaves
- Your favorite spices ( Lawrys, Garlic powder, Onion Powder, and Paprika )
- 1 gallon heavily iced water
For the aromatics:
- 1 red apple sliced
- .5 onion sliced
- 1 cinnamon stick
- 1 cup of water
- Bring 1 quart of water to a boil. Once boiled, add salt, vegetable stock, bay leaves and other spices. Stir until spices are dissolved. Once dissolved, take off flame and let cool completely. This is your brine.
- Once your turkey is completed thawed, place it into a container big enough to hold the turkey. Pour brine over turkey adding the remaining water and ice – refrigerate. Ensure you’ve removed the turkey neck bone and giblets.
- Cover and let set for 8 – 16 hrs.
- After the turkey has been sitting in the brine, remove from solution and rinse completely. Toss the solution as well. Pat the turkey dry and smear 1 stick of butter under and over the skin. In a microwaveable bowl, combine water, sliced onion, cinnamon stick and apple. Pour this mix inside the cavity of the turkey. Tuck the wings beneath the bird and smear butter along the inside and outside of the skin.
- Roast the turkey on the lowest level of your oven at 500 degrees for 30 minutes. Once complete, turn your oven done and continue to cook for about 2.5 hrs.
- Once complete, you SHOULD have a completely delicious turkey. Let the turkey rest for a bit and cover it with aluminum before carving, about 15 minutes. If this is your crowning moment, share it with the world, if not, call your best friend and tell them you’re coming over
Sabrina’s Duck Delish
Once you have stuffed the duck with everything you would like and you are still feeling like an empowered super chef you can truss the duck. This link will show you how to truss a chicken but of course it is all the same (and I think it is easy to follow).
Erin’s Easy Breezy Mac-N-Cheese
First and foremost Happy Thanksgiving Everyone! Hope all is well and everyone is enjoying their holiday and with the recent tragedy of Sandy I hope everyone somewhere is at least receiving a hot meal. On this day I want to share a recipe for one of my favorite meals and not just on Thanksgiving but any day of the year. Here is the infamous Eazy Breezy Mac-N-Cheesy!
- 1 pack of Polly-O whole milk mozzarella 16oz
- 2 sticks Cracker Barrel extra sharp cheese 8oz
- 1 box of Ronzoni elbow macaroni 16oz
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 dash of paprika
- 1 egg
- 1 can of Nestle carnation milk 12 oz
- 1 aluminum baking pan or regular baking pan
- 1 stick of butter
- Grate all cheese and keep mozzarella separate from cheddar.
- Boil noodles for about 15-20 minutes until soft
- Drain noodles
- Add salt pepper and whipped egg to noodles
- Shake can of carnation milk extremely well, then add to noodles.
- Add ½ of mozzarella ½ and ½ of cheddar and mix into noodles.
- Let sit for 5 minutes.
- Butter the pan and then add mixture of noodles and cheese.
- Spread in pan until even.
- Take the rest of cheese and sprinkle remaining mozzarella and cheddar cheese on top.
- Add paprika for color (use as desired).
- Preheat oven for 350 degrees.
- Bake for 20-25 minutes.
- Take out the oven and let sit for about 20 minutes and then serve.
Kara’s Take on Paula Deen’s Collard Greens
This is the recipe I have been using, but hands down the best greens I have ever had are made by my Uncle Butchie. His greens were what I looked forward to on holidays more than any other dish. I will ask him for the recipe eventually, but they are so good, there must be a secret ingredient. Sorry Dynamos, I can’t share the secret once I get it. Happy Thanksgiving!!!!!
Shari’s Candied Yams
Thanksgiving was my favorite trip back home when I was in college because my mom would always have my food favorites. Not to mention I was guaranteed to see all my close family and friends. And to this date, my favorite dish was my mom’s candied yams. I remember when she got the recipe years ago in her attempts to give us an “American” thanksgiving, lol. The greens we will not talk about But the yams def saved the day. Over the years we learned about adding marshmallows on the top and this year, my co-worker shared that you can also add bourbon for a nice twist. Enjoy Loves!!
- Brown Sugar
- Peel and boils yams until partially soft. Drain yams when done.
- On stovetop, combine butter, brown sugar, cinnamon, nutmeg and vanilla until it thickens.
- Add mixture to yams and stir throughout.
- Place yams in a pan and sprinkle marshmallows on top. Bake until lightly toasted.
Ms.PhD’s Famous Banana Pudding
- 1 package instant vanilla pudding mix
- 2 cups whole milk
- 4-5 bananas, peeled and sliced
- 1 package of vanilla wafer cookies
- In a large bowl, combine vanilla pudding mix and milk, stir.
- In the bottom of an aluminum pan or serving dish, place a layer of cookies, followed by a layer of vanilla pudding mix, followed by bananas. Repeat this process until all ingredients are used. I prefer to end with a pudding layer with crushed cookies on top.
- Refrigerate until serving and enjoy!
Happy Thanksgiving from Dynamo
- Thanksgiving Greeting from Dynamo!!
- Recipe: Turkey Pop Treats
- Recipe: Something Out of Nothing “Noodle Edition”
- Recipe: Creamy Sweet Potato Soup
- Recipe: “Turkey Burger Sliders and Sweet Potatoe Fries”