Basic chicken stock recipe

The key to a good soup is to start with a good stock. This basic chicken stock recipe is a great stepping stone for chicken noodle, chicken rice and a wide variety of other soups, stews and chilis. The best part is that you can freeze it and have stock whenever the mood for making soup strikes!

BASIC CHICKEN STOCK

• 1 pound chicken parts 
• 1 large white or yellow onion 
• 3 stalks celery, including some leaves 
• 1 large carrot 
• 1 ½ teaspoons salt 
• 3 whole cloves 
• 6 cups water 

Directions 

Cut onion into quarters and roughly chop celery and carrot into 1 inch chunks. Place chicken, onion, celery, carrot, salt, and cloves into a large stock pot. Add 6 cups water and stir. Bring to a boil then reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables and strain stock. Skim fat off the surface and remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Cook's Notes: If you need turkey stock, simply replace turkey for chicken in this recipe!

Turkey and wild rice soup recipe

This hearty soup is perfect for a cool Autumn day. It is also a great way to use up leftover Thanksgiving turkey. Pair it with a loaf of multi-grain bread for a delicious, healthy dinner. Freeze individual portions for a quick dinner on those hectic nights.

TURKEY AND WILD RICE SOUP 

• 3 cans chicken broth 
• 2 cups water 
• 1/2 cup green onions, finely chopped 
• 1/2 cup uncooked wild rice 
• 1/2 cup butter 
• 8 ounces button mushrooms, sliced 
• 3/4 cup flour 
• 1/2 teaspoon salt 
• 1/4 teaspoon poultry seasoning 
• 1/8 teaspoon ground black pepper 
• 2 cups cream 
• 2 cups cooked turkey 
• 8 slices bacon, cooked and crumbled 
• 2 tablespoons white wine  

Directions 

Combine chicken broth, water, onions and rice in a large pot. Bring to a boil then reduce heat and simmer 30-40 minutes. Melt butter over medium heat and cook mushrooms until they give off their liquid-around 10 minutes. Stir in flour and seasonings. Cook until bubbly and smooth. Add cream and cook until mixture has thickened. Add flour mixture, meats and wine to the broth mixture and stir until well blended. Cook until thoroughly heated.

Festive Thanksgiving turkey brine recipe

This festive brine recipe is based on Ree Drummond's "My Favorite Turkey Brine" recipe from the Food Network website, with a few of Chef Aimee's twists thrown in.

FESTIVE THANKSGIVING TURKEY BRINE

• 1 gallon cold water
• 2 cups apple cider 
• 3 tablespoons tricolor peppercorns 
• 1 tablespoon whole cloves
• 3 whole bay leaves 
• 3 cloves garlic, crushed
• 2 sprigs fresh rosemary, leaves stripped off
• 1 sprig fresh thyme, leaves stripped off
• juice and peels from 3 oranges
• 2 cups brown sugar 
• 1 cup kosher salt 

Directions

Combine all ingredients except sugar and salt in a large pot and bring to a boil. Remove from heat and stir in sugar and salt until dissolved. Allow to cool completely before submerging turkey. Add additional cold water, if needed, so turkey is completely covered with brine. Cover and allow turkey to brine for at least 12 hours in the refrigerator before cooking.

Brining 101: How to keep your Thanksgiving turkey juicy and flavorful

Traditionally, a brine is a simple salt water solution used to keep leaner meats from drying out and becoming tough during the cooking process. It is most commonly used for roasting turkeys and chickens, but it can be used for other items as well. Meats that are soaked in a brine absorb extra moisture from the solution. The salt works to help season the meat while breaking down proteins, thus making the meat more tender. 

The basic recipe for a brine is 1 cup of Kosher salt to every 4 quarts of water. If you are using table salt, use 3/4 cup for every 4 quarts. For those wishing to keep the process as simple as possible, this is a perfectly good brine to use. For those wishing to add additional flavor and flair to their meal, you can use a variety of additional ingredients to suit your individual tastes. Consider adding any of the following ingredients to your brine:

sugar, brown sugar or raw sugar

bay leaf

peppercorns

juniper or allspice berries

orange or lemon peel

To brine your bird, mix the salt and water in a large stock pot and stir until the salt dissolves. Add any additional ingredients you would like to the brine. Remove turkey from package and take out the giblets. Gently submerge the turkey in your brine. 

NOTE: Your pot must be deep enough for the turkey to be fully submerged. Cover and place in your refrigerator to brine for 12 hours. When you are ready to roast your turkey, remove from brine and pat dry. Place in your roasting pan and season or baste as desired before placing in the oven to cook. 

Tips:

Birds that are brined tend to cook a little faster than normal. You will want to begin checking your turkey with a meat thermometer about an hour before the recommended cook time is up. The turkey is done when the thermometer, when inserted into the thickest part of the bird, reads 165 degrees F.

If you would like your turkey to have crispier skin, Remove from the brine and pat dry. Place in a roasting pan and loosely cover with plastic wrap and allow to dry, refrigerated, for an additional 12 hours prior to roasting.

Clean your sink well after disposing of the brine to avoid contaminating other food items. 

Turkey 101: How big of a bird do I need to get?

If you're not sure how big of a turkey you need to purchase for your Thanksgiving celebration, read on!

• 10-18 pounds will feed 10 or less
• 18-22 pounds will feed between 10 and 15
• 16-20 pounds will feed between 16 and 20
• 20 pounds will feed 24-29 people

Please remember, the above numbers are a general guideline. We all know someone who seems to eat their own weight in turkey while others will be happy with a single slice. I recommend erring on the side of caution and going larger if in doubt. Besides, who doesn't love Thanksgiving leftovers? In my opinion, they are the best part of the holiday weekend. 

Turkey 101: How long does it take to roast a turkey?

"How long does it take to roast a turkey?" is hands down the most asked Thanksgiving question cooks across the country ask every year. While the easy answer is 20 minutes per pound, there are more factors to take into consideration than just the weight of your bird. Oven temperature and whether the turkey be stuffed are the two most important factors influencing roasting time. We recommend roasting your bird in an oven preheated to 350 degrees F and following the list below for best results.

UNSTUFFED

• 10-18 pounds, 3-3 1/2 hours
• 18-22 pounds, 3 1/2-4 hours
• 22-24 pounds, 4-4 1/2 hours
• 24-29 pounds, 4 1/2-5 hours

STUFFED

• 10-18 pounds 3 3/4-4 1/2 hours
• 18-22 pounds 4 1/2-5 hours
• 22-24 pounds, 5-5 1/2 hours
• 24-29 pounds, 5 1/2-6 1/4 hours

Because oven temperatures may vary, we highly recommend using a meat thermometer for the most reliable results. Place it in the thickest part of the thigh and cook to an internal temperature of 165 degrees F. 

Blueberry turkey burgers with lemon-basil mayonnaise recipe from Driscoll's

If you are searching for a unique burger to try this summer, this recipe from Driscoll's may be exactly what you have been looking for. It features a unique blend of ground turkey, blueberries, lemon and basil. Where else can you find many of the delicious flavors of summer all wrapped up in one meal?

BLUEBERRY TURKEY BURGERS with LEMON BASIL MAYO
Ingredients

• 1/4 cups fat-free mayonnaise 
• 2 tablespoons chopped fresh basil 
• 1 teaspoon grated lemon zest 
• 1 package (6 ounces or 1 1/4 cups) Driscoll's Blueberries, divided 
• 1 clove garlic, minced 
• 2 teaspoons fresh lemon juice 
• 1 1/2 teaspoons Dijon mustard 
• 1 pound ground turkey (7% fat) 
• 3 tablespoons plain dry bread crumbs 
• 1/4 teaspoons salt 
• 1/8 teaspoons ground black pepper 
• 4 light 100 calorie multi-grain English muffins, toasted 
• 4 tomato slices 
• 4 lettuce leaves 

Directions
Combine mayonnaise, basil, lemon zest and 1/2 package blueberries in a small bowl; mix well and reserve. Combine remaining blueberries, garlic, lemon juice and Dijon mustard in a bowl; mash well with a fork. Add ground turkey, bread crumbs, salt and pepper; mix until well combined. Divide into 4 portions and form into 3 1/2-inch diameter patties. Coat a grill pan with cooking spray and heat over medium-high heat. Add patties and cook 5 to 6 minutes per side or until a thermometer inserted into the center registers 175°F. To serve, place 1 tomato slice, 1 lettuce leaf and a turkey burger on bottom half of each English muffin. Spread cut side of muffin tops with basil mayonnaise and place on burgers. Serve immediately.