Turkey Day Tips from Carlow Cookery

Continuing in our Thanksgiving Day prep, Carlow Cookery of Doylestown shares 3 recipes to impress your guests- a classic Herb-Roasted Turkey, Sweet Potato and Apple Soup, and Caramelized Onion and Sausage Bread Pudding. The best part is, since Carlow's Cookery certainly knows a thing or two about teaching, the recipes are super easy to follow. Get ready to be the star cook at this year's party.

Herbed Brine Roasted Turkey

1 cup kosher salt

½ cup light brown sugar

4 sprigs of fresh rosemary

6 sprigs of fresh thyme

2 tablespoons dried sage

1 tablespoon celery seed

1 tablespoon black peppercorns

2 gallons water

1 18-pound turkey

Aromatic vegetables

6 cups turkey stock, divided

1 cup white wine

4 tablespoons unsalted butter

¼ cup flour

Salt and pepper

Combine all the brine ingredients in a large stockpot. Bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Place turkey in a brining bag; pour brine into bag. Seal and refrigerate for 6 to 8 hours. Remove from bag; drain, rinse and pat dry turkey with paper towels.
Preheat oven to 325 degrees. Brush canola oil or melted butter over turkey season with salt and pepper. Scatter aromatic vegetables on bottom of roasting pan. Place turkey on rack in roasting pan; transfer to oven. Baste turkey every 45 minutes with turkey stock. Cook until thermometer inserted into the thickest part of the thigh registers 185 degrees. Remove from oven, transfer turkey to a cutting board, tent with foil and let rest 30 minutes.
Place roasting pan over two burners on the stove. Add 1 cup of turkey broth and the wine to the pan. Bring to simmer and scrape up any browned bits on the bottom of the pan. Pour pan juices in to a fat separator and discard fat. Bring a saucepan to medium heat and melt the butter. Add the flour and cook 2 to 3 minutes. Add the strained pan juices and enough turkey stock to total about 4 cups. Bring to simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Carve turkey and serve with gravy.

Sweet Potato and Apple Soup

3 pounds sweet potatoes

1 tablespoon olive oil

1 large onion, diced

1 celery stalk, diced

1 apple, cored and diced

8 cups chicken stock

½ cup heavy cream

Fresh chives, snipped

Salt and pepper

Preheat oven to 350 degrees. Place potatoes on a sheet pan and roast until tender, about 45 minutes. Let cool.
Place a stockpot over medium heat and add the oil. Cook the onion, celery and apple until nicely softened.
Halve the potatoes and scoop out the flesh; add to stockpot along with the chicken stock. Bring to a simmer and cook until flavors combine.
Puree soup with an immersion blender. Stir in cream. Season with chives, salt and pepper.

Caramelized Onion and Sausage Bread Pudding

3 tablespoons olive oil

1 pound Italian sausage, casing removed

1 pound onions, diced

8 cups cubed Italian bread

3 cups whole milk

6 large eggs

1 teaspoon dry mustard

Salt and pepper

Preheat oven to 400 degrees. Butter a 9-inch by 13-inch casserole.
Preheat skillet to medium-high heat and add 1 tablespoon oil. Brown sausage, breaking up with spoon. Remove from pan and finely chop. Reduce heat to medium-low and add the remaining oil. Add the onions and cook until caramelized. Add to casserole along with the bread. Toss together and spread ingredients out evenly.
Whisk together the milk, eggs and mustard. Season with salt and pepper. In a large bowl, stir together the sausage, onion and custard. Pour into casserole and cover with foil. Bake for 20 minutes, remove foil and continue baking until puffed and golden, about 20 minutes more.