When most of the plannin' an' toilin' is done;
Bring all the wanderers home to the nest,
Let me sit down with the ones I love best,
Hear the old voices still ringin' with song,
See the old faces unblemished by wrong,
See the old table with all of its chairs
An' I'll put soul in my Thanksgivin' prayers."
- Edgar A. Guest, Thanksgiving
A Maine House Mosaic
A brine makes turkey or any poultry moist, juicy, and delicious.
makes this dish perfect for the holidays.
To brine a whole turkey, quadruple the
brine ingredients below.
To prepare the brine for the turkey, combine all ingredients above except the ice water in a large saucepot or stockpot. Bring to a boil; cook until the salt dissolves. Remove from heat and allow to cool. When the brine is room temperature, add the ice water. Add the turkey breasts to brine, being sure that the turkey is completely submerged; refrigerate in the brine for 12 - 18 hours.
Preheat the oven to 375°F. Remove the turkey from the brine and pat dry. Place each breast, skin side up, in a casserole dish or on a cookie sheet. Bake for approximately 90 minutes, or until a thermometer reads 165°F.
Meanwhile, prepare the stuffing. Start by cooking the sausage over medium heat in a large skillet until evenly browned. Add the onion, celery, butter, black pepper, and thyme. Continue to cook until onions and celery are translucent. Add the mushroom soup and chicken stock, stir until combined, and bring to boil.
Remove from heat then fold the bread cubes into the mixture. Transfer the mixture to a 9-inch x 9-inch baking pan. Bake for 25 - 30 minutes, or until golden brown on top.
To prepare the cider glaze, cook the apple cider in a large saucepan over medium heat until it reduces down and becomes a syrupy consistency. Remove from heat and stir in the maple syrup. Drizzle over the stuffing and sliced turkey breast. Now, you are ready to serve.