Kendall College’s #HolidayHandbook Series
While the tradition of having turkey as the main course of a Thanksgiving meal has been around for decades, it may be time to mix up your typical routine and choose a spotlight-worthy alternative to your turkey this year! If you are looking to replace your turkey this holiday season, here are some non-traditional mouth-watering favorites recommended by Kendall College Chefs.
- Roast rib of Beef
- Porchetta Pork Roast
- Roast Leg of Lamb
- Duck
- Fried Chicken (with a honey drizzle…yum!)
For those of you sticking with the traditional turkey,Kendall College’s Chef Thomas Meyer is sharing his poultry brine recipe – the key to a delicious, flavorful turkey!
One of the simplest things you can do to achieve a successfully cooked turkey is to brine the turkey. You can get creative and play with the brine to suit your menu: add citrus, lavender, honey, and more. Helpful hint: if a full turkey leaves you with too many leftovers, you can always substitute with individual turkey legs or breasts!
Poultry Brine
Yield: 36 oz.
Portion Size: 2 oz.
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
