Cider-brined Thanksgiving turkey

The rich tradition of a thrifty Thanksgiving

Originally appeared in the November 24, 2011 edition of the Southside Times.

Courtesy Bon Appetit, 2011

So you’ve probably heard the news—according to an agricultural economist with Purdue University, this year’s Thanksgiving dinner may cost 5 to 6 percent more than last year.  And an annual Indiana Farm Bureau survey indicates that dinner for 10 people may look more like 8 percent.  The same economist from Purdue says that for the turkey, consumers should expect to pay 3 to 7 cents more per pound.  Wonderful.

But fear not.  If cooks have anything to be Thankful for, it’s the ability to conjure culinary magic in the face of economic adversity and potato inflation.  More after the jump: (more…)

Brine time: Thanksgiving turkey

A succulent, tender turkey

Originally appeared in the November 18, 2010 edition of the Southside Times.

We’re a week away from Thanksgiving, and while you may have all your ducks (or turkeys, as it were) in a row, it’s not too late to tinker with a turkey-day variation.  And for those of you culinary procrastinators:  Don’t panic, you have time.  Read more after the jump: (more…)

Published in: on November 18, 2010 at 9:40 pm  Leave a Comment  
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