Richie T has given me the opportunity to share my years-in-the-making, perfected Thanksgiving Turkey recipe with the members of the Cultural Hall.

The extended Ferré Family has several good cooks and many more who like good eats. I am promoting Heritage Recipes especially those from my Danish ancestry learned from my little mother, Eloise. My son, Quinn, long ago mastered making Ǣbelskivers which we look forward to having a few times a year. His daughter, Ariel, who is eleven, recently joined in the cooking. Beyond Quinn making Ǣbleskivers with his wife, Wendy, the men generally don’t cook. I mean, my husband, Richard, doesn’t even attempt preparing scrambled eggs and toast for me on Mother’s Day.

I like watching cooking shows and enjoy trying new recipes. Wendy’s creativity has been limited by growing children who won’t try anything. I must mention Wendy’s mother, Connie or Grammy as she is fondly known. Connie has even worked as a caterer and we love to talk about food! A few years ago, Wendy and I decided that although trying new recipes is wonderful, DON’T MESS WITH THANKSGIVING. I have noted what we like to have and we stick to that menu. Wendy brought the Brined Turkey to us in the early 2000s and this is what we do. . .

Brine for Turkey

• 1 (10 to 12 lb.) turkey
• 2 lemons, quartered
• 1 cup salt
• 6 sprigs thyme
• 1 cup brown sugar
• 4 springs rosemary
• 2 oranges, quartered

To make the brine solution, dissolve to salt and sugar in 2 gallons of cold water in a non-reactive container (such has a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag). Squeeze oranges and lemons into the water. Add the orange rinds, lemon rinds, thyme, and rosemary to mixture. (If you have a bog turkey and need more brine than this use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water). Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and cool, for at least 4 hours, up to 24 hours.

Brined and Roasted Turkey

• 1 (10 to 12 lb.) brined turkey
• 1 large stalk celery cut into 1 in. pieces
• 4 Tbsp. softened butter
• 1 large carrot, cut into 1 in. pieces
• 1 large yellow onion cut into eights
• 2 bay leaves
• 1 large orange, cut into eights
• 2 springs thyme

Preheat oven to 500º.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place in a large roasting pan. Rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Place a digital thermometer into the largest section of thigh (avoiding the bone). Create a tent over the breast with aluminum foil, then remove and save. Place turkey into 500º oven for 30 minutes. Turn oven to 325º. Remove turkey and place foil tent over breast. Return to oven until digital thermometer reads 165º (about 2 3/4 to 3 hours total cooking time). Remove turkey from oven and place on platter. Tent with aluminum foil and let rest for 20 minutes before carving. Reserve pan juices for gravy.

Turkey Pan Gravy

• 4 cups turkey or chicken broth (Swanson)
• 1/4 cup flour
• 1 cup dry white wine
• salt and freshly ground black pepper
• 4 Tbsp. unsalted butter

Pour the reserved turkey pan juice into a glass measuring cup and skim off the fat. Place the roasting pan on 2 stove top burners over medium heat. Add the pan juices, 1 cup broth, and wine to the pan to deglaze, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cups of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot broth, whisking constantly, then simmer until thickened, about 10 minutes. Season to taste with salt and pepper.