Thanksgiving This or That: Answering Your Burning Recipe Questions & Delicious Thanksgiving Recipes
Thanksgiving is a holiday steeped in tradition, but that doesn’t mean your menu has to be a carbon copy of every Thanksgiving before it. One of the joys of cooking for this special day is the opportunity to personalize the feast to your tastes and preferences. But with so many options and opinions out there, deciding what to cook can feel overwhelming. That’s where the “This or That” Thanksgiving questions come in! Let’s tackle some of the most common Thanksgiving dilemmas, offering guidance and delicious recipes to help you create the ultimate Thanksgiving spread.
Turkey: Brined or Not Brined?
This is one of the biggest debates in the Thanksgiving kitchen. Brining a turkey involves soaking it in a salt-water solution (often with herbs and spices) for several hours, or even overnight.
**Brining: The Case For**
* **Moisture Retention:** Brining allows the turkey to absorb moisture, resulting in a juicier, more flavorful bird. This is especially beneficial for leaner turkeys that are prone to drying out during roasting.
* **Enhanced Flavor:** The brine infuses the turkey with flavor from the inside out, creating a more complex and delicious taste.
* **Even Cooking:** Brining can help the turkey cook more evenly, preventing the breast from drying out before the legs are cooked through.
**Brining: The Case Against**
* **Time Commitment:** Brining requires significant advance planning, as it takes a minimum of 12 hours, and sometimes longer.
* **Space Requirements:** You’ll need a container large enough to hold the turkey and the brine, which can be a challenge if you have limited refrigerator space.
* **Sodium Content:** Brining adds sodium to the turkey, which may be a concern for those watching their sodium intake. Some store-bought turkeys are already pre-brined, so be sure to check the packaging before brining yourself, as this could result in an overly salty bird.
* **Texture Change:** Occasionally, brining can alter the texture of the turkey, making it slightly spongy if over-brined.
**The Verdict:**
If you have the time and space, and you’re looking for a guaranteed juicy and flavorful turkey, brining is an excellent choice. However, if you’re short on time, concerned about sodium, or prefer a more traditional turkey texture, skipping the brine is perfectly acceptable. A well-roasted turkey, even without brining, can be incredibly delicious.
**Recipe Option 1: Classic Wet Brined Turkey**
**Ingredients:**
* 1 (12-14 pound) turkey, thawed
* 1 gallon water
* 1 cup kosher salt
* 1 cup granulated sugar
* 1 tablespoon black peppercorns
* 1 head garlic, halved
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 1 orange, quartered
* 1 lemon, quartered
**Instructions:**
1. **Prepare the Brine:** In a large pot, combine water, salt, sugar, peppercorns, garlic, rosemary, thyme, orange, and lemon. Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let cool completely.
2. **Brine the Turkey:** Place the turkey in a large brining bag or container. Pour the cooled brine over the turkey, ensuring it is completely submerged. You may need to weigh the turkey down with a heavy plate or a sealed bag of ice. Refrigerate for 12-24 hours.
3. **Rinse and Dry:** Remove the turkey from the brine and rinse thoroughly with cold water. Pat the turkey dry inside and out with paper towels.
4. **Roast the Turkey:** Roast the turkey according to your preferred method, adjusting cooking time as needed (a brined turkey may cook slightly faster).
**Recipe Option 2: Dry Brined Turkey**
**Ingredients:**
* 1 (12-14 pound) turkey, thawed
* 3 tablespoons kosher salt
* 1 tablespoon black pepper
* 1 tablespoon dried rosemary
* 1 tablespoon dried thyme
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
**Instructions:**
1. **Prepare the Dry Brine:** In a small bowl, combine salt, pepper, rosemary, thyme, garlic powder, and onion powder.
2. **Dry Brine the Turkey:** Pat the turkey dry inside and out with paper towels. Rub the dry brine mixture all over the turkey, including under the skin of the breast and legs.
3. **Refrigerate:** Place the turkey on a wire rack set over a baking sheet. Refrigerate uncovered for 24-72 hours. This allows the salt to penetrate the turkey and dry the skin, resulting in crispy skin during roasting.
4. **Roast the Turkey:** Roast the turkey according to your preferred method.
Stuffing or Dressing?
Technically, the difference lies in whether the mixture is cooked inside the turkey (stuffing) or in a separate dish (dressing). However, in many households, the terms are used interchangeably.
**Stuffing: The Case For**
* **Flavor Infusion:** Cooking the stuffing inside the turkey allows it to absorb the juices and flavors of the bird, resulting in a richer, more flavorful dish.
* **Traditional Appeal:** Many people prefer the traditional method of stuffing the turkey for sentimental reasons.
**Stuffing: The Case Against**
* **Safety Concerns:** Stuffing cooked inside the turkey can pose a food safety risk if it doesn’t reach a safe internal temperature (165°F). It can also slow down the cooking time of the turkey.
* **Moisture Issues:** The stuffing can become overly moist and soggy if cooked inside the turkey.
* **Uneven Cooking:** It can be difficult to ensure the stuffing is cooked through without overcooking the turkey.
**Dressing: The Case For**
* **Safety:** Cooking the dressing in a separate dish ensures it reaches a safe internal temperature without overcooking the turkey.
* **Texture Control:** You have more control over the texture of the dressing when it’s cooked separately. You can achieve a crispy top and a moist interior.
* **Easier to Serve:** Dressing is easier to serve and portion than stuffing.
**The Verdict:**
For safety and texture control, dressing is generally the preferred option. However, if you’re set on stuffing the turkey, be sure to use a food thermometer to ensure the stuffing reaches a safe internal temperature. Alternatively, you can stuff the turkey loosely just before serving, using cooked dressing to minimize the risk of contamination.
**Recipe Option 1: Classic Bread Stuffing (or Dressing)**
**Ingredients:**
* 1 loaf (1 pound) day-old bread, cubed
* 1/2 cup (1 stick) unsalted butter
* 1 large onion, chopped
* 2 celery stalks, chopped
* 1 teaspoon dried sage
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried marjoram
* 4 cups chicken broth
* 1/2 cup chopped fresh parsley
* 1 egg, beaten
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Bread:** Spread the bread cubes on a baking sheet and bake at 350°F for 10-15 minutes, or until lightly toasted. This will help prevent the stuffing from becoming soggy.
2. **Sauté the Vegetables:** Melt butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Stir in sage, thyme, and marjoram.
3. **Combine Ingredients:** In a large bowl, combine toasted bread cubes, sautéed vegetables, chicken broth, parsley, and egg. Season with salt and pepper to taste.
4. **Bake the Stuffing (or Stuff the Turkey):**
* **Dressing:** Transfer the stuffing mixture to a greased 9×13 inch baking dish. Bake at 350°F for 30-40 minutes, or until golden brown and heated through.
* **Stuffing:** Loosely stuff the turkey cavity with the stuffing mixture just before roasting. Be sure to monitor the internal temperature of the stuffing to ensure it reaches 165°F.
**Recipe Option 2: Cornbread Dressing**
**Ingredients:**
* 1 recipe cornbread, crumbled (day-old is best)
* 1/2 cup (1 stick) unsalted butter
* 1 large onion, chopped
* 2 celery stalks, chopped
* 1 red bell pepper, chopped
* 1 teaspoon dried sage
* 1/2 teaspoon dried thyme
* 4 cups chicken broth
* 1/2 cup chopped fresh parsley
* 2 eggs, beaten
* Salt and pepper to taste
**Instructions:**
1. **Sauté the Vegetables:** Melt butter in a large skillet over medium heat. Add onion, celery, and bell pepper and cook until softened, about 5-7 minutes. Stir in sage and thyme.
2. **Combine Ingredients:** In a large bowl, combine crumbled cornbread, sautéed vegetables, chicken broth, parsley, and eggs. Season with salt and pepper to taste.
3. **Bake the Dressing:** Transfer the dressing mixture to a greased 9×13 inch baking dish. Bake at 350°F for 30-40 minutes, or until golden brown and heated through.
Mashed Potatoes: Lumpy or Smooth?
This is a matter of personal preference! Some people prefer the rustic texture of lumpy mashed potatoes, while others crave the creamy smoothness of a perfectly puréed version.
**Lumpy Mashed Potatoes: The Case For**
* **Texture:** Lumpy mashed potatoes offer a more interesting textural experience, with small pieces of potato providing bursts of flavor and substance.
* **Less Work:** Achieving lumpy mashed potatoes requires less effort, as you don’t need to worry about achieving a perfectly smooth consistency.
* **Rustic Appeal:** Lumpy mashed potatoes have a charming, rustic appeal that complements the overall Thanksgiving aesthetic.
**Smooth Mashed Potatoes: The Case For**
* **Creamy Texture:** Smooth mashed potatoes offer a luxurious, creamy texture that melts in your mouth.
* **Versatility:** Smooth mashed potatoes are a versatile base for various flavor additions, such as garlic, herbs, or cheese.
* **Kid-Friendly:** Many children prefer the smooth texture of mashed potatoes.
**The Verdict:**
The choice between lumpy and smooth mashed potatoes is entirely up to you! Consider your personal preferences and the preferences of your guests. You can even offer both options to cater to different tastes.
**Recipe Option 1: Classic Smooth Mashed Potatoes**
**Ingredients:**
* 2 pounds Yukon Gold potatoes, peeled and quartered
* 1 cup heavy cream
* 1/2 cup (1 stick) unsalted butter, melted
* Salt and pepper to taste
**Instructions:**
1. **Boil the Potatoes:** Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes. Drain well.
2. **Mash the Potatoes:** Return the potatoes to the pot and mash with a potato masher or ricer until smooth.
3. **Add Cream and Butter:** Gradually add heavy cream and melted butter, mixing until smooth and creamy. Season with salt and pepper to taste.
**Recipe Option 2: Garlic Herb Mashed Potatoes (Smooth or Lumpy!)**
**Ingredients:**
* 2 pounds Russet potatoes, peeled and quartered (for lumpier texture, leave some skin on)
* 1/2 cup milk (or cream for richer flavor)
* 4 tablespoons butter
* 4 cloves garlic, minced
* 2 tablespoons chopped fresh chives
* 2 tablespoons chopped fresh parsley
* Salt and pepper to taste
**Instructions:**
1. **Boil the Potatoes:** Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until potatoes are very tender, about 15-20 minutes. Drain well.
2. **Sauté Garlic:** While potatoes are boiling, melt 2 tablespoons of butter in a small pan. Add the minced garlic and cook until fragrant, being careful not to burn it, about 1 minute.
3. **Mash the Potatoes:** Return the potatoes to the pot. Add the milk (or cream) and the remaining 2 tablespoons of butter. Mash until you reach your desired consistency – either smooth or slightly lumpy.
4. **Stir in Garlic and Herbs:** Stir in the sautéed garlic, chives, and parsley. Season with salt and pepper to taste.
Cranberry Sauce: Canned or Homemade?
Canned cranberry sauce, with its distinctive jellied form, has its nostalgic appeal, but homemade cranberry sauce offers fresher flavor and the opportunity to customize the recipe to your liking.
**Canned Cranberry Sauce: The Case For**
* **Convenience:** Canned cranberry sauce is incredibly convenient. Simply open the can and serve.
* **Nostalgia:** Many people have fond memories of canned cranberry sauce from their childhood Thanksgivings.
* **Consistency:** The jellied consistency of canned cranberry sauce is familiar and comforting to some.
**Homemade Cranberry Sauce: The Case For**
* **Fresh Flavor:** Homemade cranberry sauce offers a brighter, fresher flavor than the canned version.
* **Customization:** You can easily customize homemade cranberry sauce to your taste by adding different fruits, spices, or sweeteners.
* **Healthier:** Homemade cranberry sauce allows you to control the amount of sugar added, making it a potentially healthier option.
**The Verdict:**
While canned cranberry sauce has its place, homemade cranberry sauce is generally considered the superior option for its fresh flavor and customization options. It’s also surprisingly easy to make!
**Recipe Option 1: Classic Homemade Cranberry Sauce**
**Ingredients:**
* 12 ounces fresh cranberries
* 1 cup granulated sugar
* 1 cup water
* 1/2 orange, zested and juiced
**Instructions:**
1. **Combine Ingredients:** In a medium saucepan, combine cranberries, sugar, water, orange zest, and orange juice.
2. **Cook the Sauce:** Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
3. **Cool and Serve:** Let the cranberry sauce cool completely before serving. The sauce will continue to thicken as it cools.
**Recipe Option 2: Spiced Cranberry Sauce with Apples and Walnuts**
**Ingredients:**
* 12 ounces fresh cranberries
* 1 cup apple cider
* 1/2 cup brown sugar
* 1 apple, peeled, cored, and chopped
* 1/4 cup chopped walnuts
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
**Instructions:**
1. **Combine Ingredients:** In a medium saucepan, combine cranberries, apple cider, brown sugar, apple, cinnamon, and nutmeg.
2. **Cook the Sauce:** Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
3. **Stir in Walnuts:** Stir in the chopped walnuts during the last few minutes of cooking.
4. **Cool and Serve:** Let the cranberry sauce cool completely before serving.
Pie: Pumpkin or Apple?
This is the ultimate Thanksgiving dessert dilemma! Both pumpkin and apple pie are classic Thanksgiving favorites, and the choice often comes down to personal preference.
**Pumpkin Pie: The Case For**
* **Thanksgiving Tradition:** Pumpkin pie is the quintessential Thanksgiving dessert, representing the flavors and traditions of the holiday.
* **Unique Flavor:** Pumpkin pie has a unique, slightly spiced flavor that is distinctly autumnal.
* **Creamy Texture:** The creamy filling of pumpkin pie is incredibly satisfying.
**Apple Pie: The Case For**
* **Familiar Comfort:** Apple pie is a comforting and familiar dessert that appeals to a wide range of tastes.
* **Fruity Flavor:** The sweet and tart flavor of apples pairs perfectly with cinnamon and other warm spices.
* **Versatile:** Apple pie can be served warm or cold, with or without ice cream.
**The Verdict:**
Why choose? Offer both pumpkin and apple pie to satisfy all your guests! If you must choose, consider the preferences of your family and friends, or simply make the pie that you personally enjoy the most. Or, if you are ambitious, why not try a hybrid, like a Pumpkin Apple Pie!
**Recipe Option 1: Classic Pumpkin Pie**
**Ingredients:**
* 1 (15 ounce) can pumpkin puree
* 1 (14 ounce) can sweetened condensed milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* 1 (9 inch) unbaked pie crust
**Instructions:**
1. **Prepare the Filling:** In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt. Mix well.
2. **Pour into Crust:** Pour the pumpkin filling into the unbaked pie crust.
3. **Bake the Pie:** Bake at 350°F for 50-60 minutes, or until a knife inserted near the center comes out clean.
4. **Cool and Serve:** Let the pie cool completely before serving. Refrigerate leftovers.
**Recipe Option 2: Classic Apple Pie**
**Ingredients:**
* 6-7 medium apples (Granny Smith, Honeycrisp, or a combination), peeled, cored, and sliced
* 1/2 cup granulated sugar
* 1/4 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 tablespoons butter, cut into small pieces
* 1 tablespoon lemon juice
* 1 double crust pie crust
**Instructions:**
1. **Prepare the Filling:** In a large bowl, combine apple slices, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat.
2. **Assemble the Pie:** Line a pie plate with one pie crust. Pour the apple filling into the crust. Dot the top of the filling with butter pieces. Cover with the second pie crust. Cut slits in the top crust to allow steam to escape.
3. **Bake the Pie:** Bake at 375°F for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. You may need to cover the edges of the crust with foil during the last 15-20 minutes to prevent burning.
4. **Cool and Serve:** Let the pie cool completely before serving. Serve warm or cold, with or without ice cream.
Gravy: Jarred or Homemade?
Just like cranberry sauce, jarred gravy offers convenience, but homemade gravy provides superior flavor and allows you to control the ingredients.
**Jarred Gravy: The Case For**
* **Convenience:** Jarred gravy is readily available and requires no cooking. Simply heat and serve.
* **Shelf-Stable:** Jarred gravy has a long shelf life, making it a convenient pantry staple.
**Homemade Gravy: The Case For**
* **Flavor:** Homemade gravy made with turkey drippings offers a richer, more flavorful experience than jarred gravy.
* **Customization:** You can customize homemade gravy to your taste by adding different herbs, spices, or vegetables.
* **Healthier:** Homemade gravy allows you to control the amount of sodium and other ingredients added.
**The Verdict:**
While jarred gravy can be a lifesaver in a pinch, homemade gravy is well worth the effort for its superior flavor and customization options. It’s also a great way to use up the delicious drippings from your roasted turkey.
**Recipe Option 1: Classic Turkey Gravy**
**Ingredients:**
* 4 tablespoons turkey drippings
* 4 tablespoons all-purpose flour
* 4 cups turkey or chicken broth
* Salt and pepper to taste
**Instructions:**
1. **Make a Roux:** In a medium saucepan, melt turkey drippings over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is called a roux.
2. **Whisk in Broth:** Gradually whisk in turkey or chicken broth, a little at a time, until the roux is completely dissolved and the gravy is smooth.
3. **Simmer and Thicken:** Bring the gravy to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Season with salt and pepper to taste.
4. **Strain (Optional):** For a smoother gravy, strain the gravy through a fine-mesh sieve before serving.
**Recipe Option 2: Herb Infused Gravy**
**Ingredients:**
* 4 tablespoons turkey drippings or butter
* 4 tablespoons all-purpose flour
* 4 cups turkey or chicken broth
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* Salt and pepper to taste
**Instructions:**
1. **Make a Roux:** In a medium saucepan, melt turkey drippings or butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is called a roux.
2. **Whisk in Broth:** Gradually whisk in turkey or chicken broth, a little at a time, until the roux is completely dissolved and the gravy is smooth.
3. **Add Herbs:** Add the sprigs of rosemary and thyme to the gravy.
4. **Simmer and Thicken:** Bring the gravy to a simmer and cook for 10-15 minutes, or until it has thickened to your desired consistency and the herbs have infused their flavor. Remove the herb sprigs before serving. Season with salt and pepper to taste.
5. **Strain (Optional):** For a smoother gravy, strain the gravy through a fine-mesh sieve before serving.
By considering these “This or That” Thanksgiving questions and exploring the provided recipes, you can create a personalized and delicious Thanksgiving feast that reflects your own tastes and traditions. Happy Thanksgiving cooking!