Happy Thanksgiving!

The first time I cooked a turkey it was less than tasty. The breast meat was dry, the gravy was flavorless, and the little white pop-up thingy failed to work. Needless to say, I had to find a way to make it work and brining has served my turkeys well for the past ten years. I am a convert. The only thing I change is what goes in to the brining solution. This year, instead of making my own, I bought a lovely jar filled with herbs and aromatics and I added salt and sugar to the brining solution. And…I couldn’t do it without my trusty thermometer. Remember: thigh meat should reach 170F.

Sour Cream Yeast Rolls

My nephew, Eric, requests these rolls. They’re ridiculously easy to make and there is rarely any leftovers. So in the spirit of Thanksgiving…I’m sharing the recipe with you. I also call these “Naked Lady” rolls because men seem to love them. I’m just sayin’. I found this recipe in a cook book called Treasured Recipes: Food Editors’ Favorites. It was contributed by Betty Straughan of The News Review, Roseburg, OR.)

1 package (2.5 tsp) active dry yeast

1/4 cup warm water

2 cups sour cream

2 Tbl granulated sugar

1/4 tsp baking soda

5.5 cups Bisquick

1 Tbl fresh dill (minced

1/2 cups parmesan cheese (shredded)

Soften the yeast in water. Let stand while combining sour cream, sugar, and baking soda in a large bowl. Add 2 cups Bisquick, then yeast mixture. Mix well. Stir in 3 more cups Bisquick. Turn dough onto board dusted with 1/2 cup Bisquick. Knead to form a smooth ball.

Shape dough in to small rounds the size of a walnut. Place close together in a buttered 9x13x2-inch pan. Let rise until doubled in bulk. Sprinkle with Parmesan cheese and dill.

Preheat oven to 375F. Bake rolls 15 minutes, or until done.

Note: Rolls can be made ahead of time and frozen. When ready to serve, thaw rolls and reheat in oven at 200F.


4 Responses to “Happy Thanksgiving!”

  1. Kimberly Major Delaney on December 5th, 2008

    I have to watch my sodium so I am figuring that brining requires quite a bit of that? Can you describe how a brined turkey taste so that I can live vicariously? :-)

  2. lucyzoe on December 5th, 2008

    Hmmm…let’s see. It’s actually not a salty taste. Brining doesn’t put salt in the meat…it just lets water move into the cells by osmosis and plumps up the cells so that the water is released during cooking.

    Depending on what you use to brine, the flavor differs. I like to use orange peal, dried apple, dried cranberry, herbs, salt, sugar, and peppercorns. It’s actually a sweet taste and, of course, it’s very, very juicy. Basically, it tastes like Thanksgiving.

  3. Wendy Sensing on November 3rd, 2009

    Ok, Miss Lucy, I’m trying these out this Thanksgiving! Naked Ladies it is!

  4. lucyzoe on November 3rd, 2009

    Hey Wendy, I’ll be making them, too. Let me know what you think. Enjoy!

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