Mediterranean Sumac Chicken

Dutch Oven Turkey with Wet Brine. Easy-Peasy recipe, however, you should always test it to make sure everything is up to your expectations.

I love making my turkey in Dutch Oven. I just made a little prep ahead of time and my turkey is always amazingly well cooked in my large Dutch oven.

We are literally less than a week away from Thanksgiving, and I am not freaking out at all. Ever since I started prepping in advance we are good to good.

I actually never made a big deal because all we need a bit of organization, preparation, and maybe your family to help in some areas for one successful Thanksgiving feast. 

I said it before that my family has this tradition where everyone in the house makes something for “our table”.

Each year for the last 4 years, Aleks makes this amazing cranberry sauce. I tried and it was not, I repeat, it was not as good as his.

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All I know that I cannot enter the kitchen until he is done. He calls it a secret recipe. Anna makes her chocolate cupcakes, and Daniel was their boss.

So, this year Anna and Daniel are teaming up, so we will see what they will do in the end.

As of right now, they are just testing recipes. I just love the Thanksgiving atmosphere around my house, probably a week before… We all get into this holiday mood.

SO, LET’S TALK TURKEY!!!

I believe each family goes by their own traditional recipe, probably making how their grand- grandmother made it. We tend to pick up on those family traditions and that’s alright, it makes us happy this time of the year, especially remembering special moments that we carry for generations.

I found my tradition, here when I came to the USA, in particular when my husband and I got kids. To be frank, I didn’t grow up with the Thanksgiving dinner tradition.

So you see I had to find my own tradition because even if I did not grow up with it, I wanted my kids to grow up and remember all the beautiful things, aromas, and memories during Thanksgiving.

I would love it if they continue carrying the family tradition that we build from the moment they were born. When I made Turkey for the first time, it was a literary one big disaster. It was delicious in the end… Well, kind of delicious because we were so hungry waiting for the bird to get cooked.

We got this huge 17-pound turkey, and I’ve half defrosted, but it was still pretty much frozen. The bird cooked and cooked and cooked.

I set on the floor near the stove, with my little 11-month old boy crawling around me waiting for that thermometer to finally pop up.

It cooked for 9 full hours, and that thing never went out. I pulled it out of the oven, and in some spots, it was burned. Well, mostly dry like a bone, and not seasoned very well at all, but we ate it. It was a moment of “bring out a tub of BBQ sauce and a pitcher of water”.

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I tell ya, my hubby and I, had a bunch of moments, that you’d expect to watch on TV. You just laugh it off and move on. The reality is that I could make a roasted chicken with my eyes closed, but the turkey was really an unfamiliar place.

Anyhow, today I am sharing my recipe for really juicy turkey. After many years of testing different recipes, I finally figure out how to make it like really good. You do need a little time, about 12 to 14-pound turkey, water, vegetables, oil, and a very large POT. 

I will tell you that wet brining, then seasoning a day later before baking it makes one amazingly delicious turkey. Another thing, using a dutch oven makes your life that much easier.  

Why? It keeps the heat very well, turkey is cooking evenly, and the food tastes so much better. I will take you to step by step so you won’t make any mistakes.

Last, but not least, I want to say how thankful I am for such an amazing opportunity that came my way this year, and I am grateful for each and one of them.

HAPPY THANKSGIVING!!!

Thanksgiving recipes you might like:

• Creamy Garlic Mashed Potatoes
• Skillet Jalapeno Cornbread
• Southern Green Beans and New Potatoes with Bacon
• Green Bean Casserole
• Roasted Cauliflower and Cheese
• No-knead bread recipe

If you get inspired by my Dutch Oven Turkey recipe, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking

Yield: Thanksgiving

Dutch Oven Turkey with Wet Brine Recipe

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Dutch Oven Turkey with Wet Brine Full Recipe

Ingredients

WET TURKEY BRINE

• 1 cup kosher salt
• 1- gallon vegetable stock
• 2 Tbsp. Olive Oil
• 1 Tbsp. black peppercorns
• 1 Onion quartered
• 2 Celery stalks chopped into 2-3 slices
• 2-3 stalks of Fresh Sage or 1 teaspoon dried
• 1- gallon COLD water

PREPARING TURKEY FOR ROASTING

• 1 (12-14 pound) young Turkey (reserve neck and giblets for the stock)
• 2 carrots
• 1/2 Onion
• 1 Lemon
• 4 crushed garlic cloves
• 2 Rosemary stalks
• 3-4 Fresh Sage leaves
• 5-6 slices of Hickory Smoked Bacon

HERB BUTTER

• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon Sage
• 1 teaspoon Dry Parsley
• 1 teaspoon salt
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder

Instructions

WET TURKEY BRINE PREP:

1. In a large stockpot over medium-high heat, combine together kosher salt, vegetable stock, olive oil, black peppercorns, onion, celery, sage, then bring the water to a boil.

1. After it boils, remove the brine from the heat, cool to room temperature, and refrigerate. Use when it’s completely cold.
2. Stir 1 gallon of cold water and stir again.
3. Remove giblets and neck from completely defrosted turkey.
4. Submerge turkey in the cool (never warm or hot) brine and refrigerate for 10-15 hours, but never more than 24 hrs.
5. Make sure to turn it around at least 3 times during brining.

Dutch Oven Turkey Roasting Prep:

1. Preheat oven to 425°.
2. Pat dry a turkey. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and the meat. Try not to break the skin, so be gentle. Lift wings, tips up and over back; tuck under turkey.
3. Combine all the ingredients for the butter, in a small bowl.
4. Rub butter mixture under loosened skin and over breasts and drumsticks, add inside of the turkey as well, then add a couple of fresh sage leaves and slide them in under the skin.
5. Stuff the turkey with 2 roughly chopped carrots, roughly chopped onion, quartered lemon, crushed garlic, and rosemary stalks. Tie legs together with cooking twine/butcher’s twine.
6. Place Parchment paper on the bottom of the Dutch oven or a small wire rack to hold the turkey and separate from the very bottom. Parchment pepper works well too.
7. Arrange turkey, breast side up, on a roasting rack or parchment paper. Bake turkey at 425° for 30 minutes without a lid, just to get a nice color on top.
8. Pull the turkey out, then add 5-6 slices of hickory-smoked bacon on the turkey breast, cover the Dutch oven and then reduce oven temperature to 325°F
9. Bake an additional 1 hour and 15 minutes, or until a thermometer inserted into the meaty part of the thigh registers 165°F. 12-14 pound Turkey should require about 2 hours to 2 hours and 15 minutes of roasting, but since I made it in the Dutch oven with a lid, it takes just a bit less time.
10. Let the turkey rest, loosely covered for about 30 minutes before carving.
    

Notes

BRINE:

• I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.

• Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.

TURKEY:

• I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.
• Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.
  

Did you make this recipe?

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When it comes to soup, It doesn’t matter if it’s hot or cold if you are sick or healthy, Chicken soup can lift your spirit and makes everything better. Don’t you all agree with me?  All three of my kids love homemade soup, especially with these drop dumplings.  Some would call these European dumplings, thus do not confuse them with Asian-style dumplings, because they are not similar at all.

It takes some practice to make them right, but there is a trick that I’ll tell you before you make the whole mess in the pot.  I’ve been eating this soup my whole life and constructing it over 20 years, so when I tell you that this soup heals your soul, trust me.  I know it asks lots of ingredients, but it is all necessary for a one powerhouse soup.  You can also make this with medium size, roughly 3 pounds whole chicken, but that takes nearly 3 hours to cook, which I don’t mind when it’s cold outside and I honestly enjoy those slow-cooked soups without a pressure cooker.  Anyhow, this is faster, but still astonishing and healthy soup that will knock your socks off.
Now, let’s get started.

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Homemade Drop Dumplings, Chicken Soup

The best Homemade drop dumplings chicken soup

Course Soup

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Servings 6

Author Sandra | Sandra's Easy Cooking

Ingredients

Soup

• 1 chicken breast skinless
• 9 cups Water
• 1/2 Onion with a peel
• 3 Garlic cloves with a peel
• 2 inches fresh ginger with a peel
• 1 tablespoon dry parsley
• 2 bay leaves dried
• 2 bouillon chicken cubes
• 2 celery stalks
• 2 Parsnip peeled
• 1 cup or more baby Carrots or a couple of large carrots, sliced
• Salt and Ground black pepper to taste
• A squeeze of Lemon about 1 teaspoon

Drop Dumplings

• 2 large Eggs preferably cage-free organic eggs.
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground black pepper
• 1/8 teaspoon Baking Soda
• 4 tablespoons All-Purpose Flour
• 7 tablespoons Corn Meal
• Splash of Water

Instructions

1. Take the skin off the chicken breast, then add all the ingredients except salt and pepper in the large pot.
2. Fill the large pot with the water; It may take 6 cups, but if your pot is large enough, add 8 because it will go down as it cooks. Also, you can always add more water.
3. Allow the soup to boil at high temperature; it will take around 20 minutes. Season it with salt and ground black pepper. Don't add too much, as you can always add more in the end. Allow it to cook for at least one hour at a lower temperature half covered with a lid, almost a simmer. As it cooks skim some fat from the top of the broth and toss. You don't need that foam that forms from the chicken. The chicken should be very tender, and vegetables completely cooked.
4. Drain the broth into a separate large pot, and place it back on the heat.
5. Meanwhile, shred chicken with your fingers, and place back in the broth. If you want any vegetables back in the pot, now is the time to add it back, otherwise, toss it because there is no other use unless you going to eat it.

Dumplings:

1. Make sure to start on dumplings after the soup is done.
2. Crack eggs into the bowl, then add salt, pepper and baking powder, and mix.
3. Add all-purpose flour and cornmeal, mix well. As you mix it will become thicker. Just add a splash of water, mix, then add oil.
4. The batter needs to be thin, but still thick enough, so it holds nicely when you pick it up with a spoon.
5. Allow the soup to boil, as the broth is rolling add one spoon of the batter. If it holds nicely and pops up after about 10 seconds the batter is just right. However, if the dumplings fall apart the batter is too thin, which in that case you would add a bit more all purpose flour to the batter and mix.
6. You would use about 1 tablespoon of batter and drop in the rolling broth. Don't stir, don't disturb it, just let the dumplings cook for 3 to 4 minutes and take off the heat.
7. Serve immediately and Enjoy!

Recipe Notes

Use chicken with the bones. You can even use other parts of the chicken for the richer flavor. Dark meat from the legs, wings thighs is very flavorful too. You can make it your own way.

SANDRA