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Okay, so it’s that time of the year again.  This year you are hosting the big Thanksgiving dinner party and you have no idea how you should cook that famous bird.  Here’s a few methods to consider and recipes for you to review.

Brine - Brines are traditionally salt water solutions with other seasonings.  The turkey is placed in a cold brine solution for 6-8 hours before being cooked in the traditional oven method.  The brine helps the meat stay moist during the cooking process.  Although, I have seen people say that they are not fans of brined meat others swear by it. (Including Alton Brown)  Here’s the link to Alton’s recipe if you are interested - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html.

Trash can turkey - Okay, so that might be a new one to some of you and it definitely was to me.  I have to say the thought of turkey in a trash can conjures up all kinds of funny images, but I have seen this one done and it was a pretty neat process.  The turkey is placed on a stake in the ground and a trash can is placed over the top of it.  Then hot coals are placed on the top of the can and around the outer edge - creating an outdoor oven essentially.  This one can be a tricky method for first-timers.  It’s hard to stick a thermometer into the thigh of a turkey covered with hot coals and a trash can.  My aunt swears by this method.  Here’s a fun little article if this piece has intrigued you - http://www.steppinoutmaine.com/archives/2005/nov_11/feature1.html

Roasting - Probably the most traditional of all methods and in some instances the simplest.  Roast turkeys done the right way can be moist and flavorful.  There are a bunch of different seasonings that can be used with roasting a bird, but the method is pretty much the same throughout.  Here’s a link to Food Network’s extensive recipe list for turkey -http://www.foodnetwork.com/food/et_hd_thanksgiving/text

Deep Fried - This one has been popular for a while now.  I think people like this one because of the cooking time and the crispness of the skin.  Here’s an article on the deep frying method.  http://www.fabulousfoods.com/school/cstech/fryturkey.html

So, as you can see the possibilities are endless with turkey.  I hope you enjoy your holiday no matter what method you choose to cook the bird.

Over the years I have tried many versions of Butternut Squash Soup, but have found this one to be one of the tastiest and easiest.  It’s a great soup to serve if you have vegetarians coming over for dinner or if you are a vegetarian yourself.  I suggest serving it with a nice salad and a hunk of bread.

Roasted Butternut Squash Soup

• 1 medium butternut squash (about 2 - 2 1/2 lbs.)
• 1 medium onion chopped
• 1-2 cloves of garlic
• 2 Tbls. olive oil
• 4 cups low-sodium veggie broth
• salt and pepper to taste

Cut the squash in half lengthwise.  Clean out the seeds.  Using a pastry brush spread the cut sides with olive oil, sprinkle with salt and pepper.  Place the cut sides down on baking sheet that has been spayed with nonstick cooking spray.  Take the 1-2 cloves of garlic in skins and drizzle with olive oil - wrap in aluminum foil and place of baking sheet with squash.  You will want to remove the garlic when it is tender, check in on it after 20 minutes.  Bake the squash at 400° for 40-50 minutes or until tender.  Place the squash off to the side to cool.  In medium saucepan place 2 Tbls. olive oil and onion, cook over medium heat.  Cook until onion is tender, browning on the onions is okay, it will only add flavor to the finished soup.  Add veggie broth and simmer for 5 - 10 minutes.  Remove the squash from the skins.  Put squash (flesh) and garlic (skins removed) in the pan with onions and veggie stock.  Using an immersion blender or regular blender, puree until smooth.  If consistency is still thick add a little bit of water to thin, until you reach your desired consistency.   Add salt and pepper to taste.  If necessary reheat over medium heat. 

One of the things I always wonder is what is in season at my local grocery store.  How many times has it happened that you see a great looking fruit or vegetable and get it home and it tastes like sawdust?  Winter is a particularly tough, but I find it happens throughout the year.  Here’s a quick run down of what’s in season - adapted from Food Network. 

Let’s start with Winter -

Chestnuts, grapefruits, lemons, oranges, kale, leeks, radicchio, radishes, rutabagas, turnips

If this list looks short don’t fear, Spring has a much more extensive bounty -

apricots, artichokes, asparagus, avocado, carrots, celeriac, chives, collard, fava beans, fennel, fiddleheads, mango, morels, mustard greens, new potatoes, pineapple, rhubarb, spinach, baby greens, strawberries, sugar snap and snow peas, viadala onions, watercress

Do the winter and spring lists look a little long on veggies and short on fruits?  Summer makes up for it -

beets, blackberries, blueberries, broccoli, chinese cabbage, corn, cucumber, eggplant, green beans, nectarines, peaches, plums, raspberries, summer squash, tomatoes, watermelon, zucchini

And finally Fall, my favorite of the seasons -

acorn squash, apples, belgian endive, butternut squash, califlower, figs, garlic, ginger, grapes, mushrooms, parsnips, pears, pomegranate, pumpkins, quince, sweet potatoes, and swiss chard

Oh course, we can’t eat only seasonally, but if you are really looking for a delicious orange, now, may just be the time.  I hope this list helps you decide the next time you are in the produce section.