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Sunday, December 04, 2016

Happy State Bank - Est. 1908

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December's Featured Recipe!

December 2016 Featured Recipe

Cheryl Hohertz's - Wine Brined Christmas Turkey

In large pot heat until dissolved:
10 cups water
1 T Whole Black Peppercorn
1 T Poultry Seasoning
1 T Whole Allspice
1 head peeled garlic
1 C brown sugar
1 C salt
Once this is cooled add 1 bottle of dry
white wine or 1 bottle champagne (Cheap
is fine.).



Take a 15-20lb thawed turkey and place thinly sliced lemons and oranges along with fresh sage, thyme and rosemary under the skin on top of the breast. Stuff the cavity with a quartered apple and onion. Throw in any leftover herbs and or lemons. Place bird in brining bag inside large pot and pour brining mixture over, seal and refrigerate for 12 hrs or overnight. Drain liquid, place in turkey browning bag and cook according to directions. Liquid makes great gravy!


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