Steamed and Roasted Thanks Giving Turkey with Deconstructed Rice Stuffing (updated on Nov. 2023)

 If turkey is fresh or already thaw you can go to brining, if not read below: 

Thawing the Turkey

Note: Refrigerator Thawing

When thawing a turkey in the refrigerator: Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. Place the turkey in a container to prevent the juices from dripping on other foods.

Brining the Turkey (Recommended): 

Ingredients for Brine (I have used in 2020/21)

• 8 cups apple cider vinegar (around 2 bottles)
• ~1 1/2 gallon water
• 1 1/4 cups Kosher salt (or 5% in weight)
• Garlic powder (but I think actual garlic cloves would be better)
• 6-10 bay leaves
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme (inside turkey)
• 2 tea sp fresh peppercorns
• 2 tea spoons mustard powder (mustard seeds may be better)
• dry parsley (used fresh in 2021) 

1 night before preparation date: Heat as little water as needed to dissolve the salt and add all spices in a boil. Let it cool down. When the brine is cold remove neck (you will use it for stuffing and gravy), liver, heart and gizzard from turkey and then insert turkey in brine/cooking bag, put that bag on another bag and pour all the brine into the first bag, close it tight and then close the second plastic bag. Put turkey on cooler box and cover with ice/ice packs. If you keep the cooler box in the garage the ice should last for 24+ hours. Brine for less than 24 hours! (vinegar is going to make the turkey soft! but I did it for 36 hours and it was ok)

Rice Stuffing replacement:

• 3-4 rice cups
• 2 bell peppers (Yellow and Red if possible) cut in small pieces
• Turkey neck and gizzard, boiled with salt for 1-2 hours
• 1 Onion
• 1 Garlic clove or paste
• black pepper etc. 
• Instructions: After neck and gizzard is boiled and cold, remove as much meat from neck and slice the gizzard in small pieces. Most of the neck meat goes to rice/stuffing, gizzard and rest of neck meat used in gravy (sorry, not recipe!)  Fry onions, garlic and meat in olive oil, add bell pepper (close to end), add rice, and cover with hot water used to boil the neck. Add salt and more water as needed. Cook in low heat fire. Note: liver and heart are fried in butter, garlic, salt and pepper and is eaten by cook and his supporting family members). 
• For graving or sauce you can check how Mr. Pepin makes his here: https://youtu.be/HPWEMZwxKjo 

Cooking the Turkey : 

• at least 4 hours before serving;
• Stat boling turkey neck and gizzard on a pan with boiling water and salt, so you have time to make it really soft and also for it to cool down, so you can remove the meat to use in your rice and graving
• remove turkey from brine bag, make cuts around legs (to expose small bones during cooking), use some toothpicks to hold the wings to the body or use the wing twist techniche  (so they do not fall apart) and steam the turkey for 45 min-1 hour. I then let it cool down
• When cool I insert the turkey on turkey rack and put both inside on cooking bag
• Start cooking turkey 2 hours before serving at 325F
• Remove turkey from bag and cover it with the glaze (apple cider + tabasco) and cook it prior to bringing to the table.

I will add more pictures when I find them but here are some. 

Turkey in the front and Risotto in the back

Dinner Table

Turkey after I opened the cooking back

Turkey after steaming on the rack (before the cooking bag)

Turkey fryer to steam the bird!

Inside this cooking bag, you can safely brine the thawed bird.

Organic Turkey 

Lingua com molho de vinho e uva passa

Receita do programa 'Língua da sogra': Rodrigo Hilbert e Teca fazem receita de língua de boi

Ingredientes

• 1 língua
• 3 cebolas
• 1 colher (sopa) de manteiga
• 150g de uva-passa
• Vinho tinto
• 150g de amêndoas
• 1 xícara de farinha de trigo
• Sal, pimenta-do-reino e louro a gosto
• Cheiro-verde

Modo de Preparo - Língua de boi

• Depois de lavar bem a língua, coloque-a numa panela de pressão com água, louro e pimenta-do-reino a gosto, por 40 minutos a uma hora.
• Em seguida, lave a língua novamente com água gelada, retire a pele e fatie.
• Reserve a água em que a língua foi fervida.
• Numa panela, refogue a cebola e o alho em óleo, e coloque a língua fatiada.
• Tempere com sal a gosto.
• Em seguida, leve a língua para uma travessa e reserve.

Modo de Preparo - Molho de uva-passa e amêndoas

• Coloque as uvas-passas numa tigela com vinho tinto e deixe descansar o máximo de tempo possível.
• De preferência, por 24 horas.
• Em outra panela, com fogo baixo, derreta a manteiga e adicione as amêndoas picadas, para refogá-las.
• Acrescente as passas com o caldo de vinho tinto e a água da língua que foi reservada da panela de pressão.
• Reserve.
• Numa frigideira, coloque manteiga e a farinha de trigo até torrar e fazer pequenos flocos.
• Na sequência, adicione a farinha de trigo torrada no molho, com cuidado, para engrossá-lo.
• Coloque o molho em cima da língua, na travessa e enfeite com cheiro-verde.

Marie's Sugar Cookies

 from "Best Ever Sugar Cookie Recipe" By Gemma Stafford 

that can be found here: https://www.biggerbolderbaking.com/easy-sugar-cookie-recipe/

Marie made half of the recipe below and ended up with 18 cookies. She left the dough resting overnight in the refrigerator and used 2 layers of plastic wrap to open the dough flat. She covered the bottom wrap with a little bit of flour so they come out easily. Cookies were crunchy and Riko has loved them. She covered with melted chocolate for decoration. 

I suggest very light decorations since the cookies tasted great even plane!

Ingredients: 
- 3/4 cups (6oz/170g) butter, cubes and cold
- 1 cups (8oz/225g) sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups (12oz/340g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt

- 2 eggs*

Instructions

- In a food processor add in the flour, sugar, salt, and baking powder. Stir a little with a spatula

- Add in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbs

- Whisk together the eggs and vanilla extract. Pour into the food processor and pulse for a few seconds until the dough comes together. Take care not to over mix. If your mix seems dry you can add a tiny bit more egg or milk.  (This dough can also be made by hand by rubbing in the butter into the flour)

- Chill the dough for a minimum of 2-3 hours. Preferably chill overnight. Also it can be frozen at this stage for up to 8 weeks. 

- Once chilled, roll out some of the dough on a well floured surface to about 1/4-1/8 inch thick. 

- Cut out your desired shapes and transfer them to a baking tray lined with parchment. (this is a soft dough so work fast).

- Bake at 325°F (160°C) for 18-20 minutes or until a light golden brown. Set aside to cool.

- Decorate with royal icing if you wish and store in an airtight container for up to 7 days.

Marie's Pretzel Recipe

From: https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/

Easy Homemade Soft Pretzel Prep Time: 25 minutes  Cook Time: 15 minutes  Total Time: 40 minutes 

Ingredients

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• 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature)
• 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
• 1 teaspoon salt
• 1 Tablespoon brown sugar or granulated sugar
• 1 Tablespoon unsalted butter, melted and slightly cool
• 3 and 3/4-4 cups (460-500g) all-purpose flour (spoon & leveled), plus more for work surface
• coarse sea salt for sprinkling

Baking Soda Bath (Optional, See Recipe Note)

• 1/2 cup (120g) baking soda
• 9 cups (2,160ml) water

---

Instructions

1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
5. Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
6. (This step is optional, but promises a chewier pretzel and helps provide that traditional soft pretzel taste. See recipe note.) Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.
7. Bake for 12-15 minutes or until golden brown.
8. Remove from the oven and serve warm with spicy nacho cheese sauce. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).

---

Notes

1. Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.
2. Baking Soda Bath (Step 6): The baking soda bath step is optional, but it helps create that chewy texture and distinctive pretzel flavor. I strongly recommend it. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk.
3. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon.
4. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Torta de Banana do Mau - Upside down Banana Tart

I got this recipe from my brother in law, Mau (Mauricio). Believe me, it tastes as good as it looks!

Ingredients:

- 4 rippe bananas cut in halves (long way)

- 4 table spoons of sugar

- 4 table spoons of butter

- 4 eggs

- 8 table spoon of flour

- 1 table spoon of baking pounder

Caramel: 

- 1 cup of sugar

- 1/3 cup of water (may not need)

Prepare: 

- Oven should be already at 356F (180C), it takes 30 minutes to get ready

 - Melt/caramelize the sugar in a pan that will be used to bake the tart, let it rest until you finish the dough. Cut the bananas and arrange them on the bottom of the pan. (*1 detailed instructions below)

- Separate  the yolk from whites. Mix the whites by hand or mixer (5 min - better) until it forms a firm merengue.

- In a bow, mix the butter and sugar and once mixed add the yolks until it is homogeneous.
- Add flour and mix a little further
- Add the baking pounder using a strainer (to avoid getting hard parts)
- At last, add the merengue of mixed whites and mix it by just turning the dough upside down with a spatula, so you do not melt the merengue
- Put the dough mix on top of the bananas that are already at the bottom of the caramelized pan
- Bake for 30 minutes at 360F (180C) (oven should be at baking temperature before you start)
- Let it cool to room temperature
- Before eating, put a large plate on top of the pan, and turn the pan upside down on the plate, you can use a hand burned to heat up the top of the pan so the caramel melts and the tart falls completely on the plate, of you can put the pan a little bit on top of a stove burner prior to flipping it on a plate.

Dough on top of the caramelized pan and bananas

Let it cool down to room temperature

Flip it upside down on a plate

*1 This is probably the harder part of the recipe since you don't want the sugar to get burned otherwise it will get a bitter taste to it. I do in the following way, I bring one side of the pan with the sugar near a burner and when I notice that the bottom part start melting I mix with the sugar that is on top, in this way you start creating the caramel and can move it around between the hot part of the pay and the colder side of it (one can mix the sugar and water first but I do it without the water, just turning the pan and mixing the sugar so it does not burn. Once the caramel is read, turn of the heat and try to spread the caramel (while still soft) also on the sides of the pan. This will create a nice caramelized taste around the bottom and sides of your tart.

Canning Peaches - Trying Boozy Peaches!

Adapted from Mary Miller's Boozy Peaches recipe found here!

And also Ashley Adamant's Canning Peaches Safe at Home

I started with 2 boxes of peaches! (19+ Kg)
My first batch had 5.2Kgs and produced only 5 quarts and a little extra.

Boozy Peaches

Recipe Type: Canning, Desserts

Author: A Passionate Plate – adapted from Food in Jars

Serves: 8 quarts

These beautiful canned peaches get their extra flavor from brown sugar and dark rum. A jar would make a beautiful Christmas gift.

Ingredients

• Supplies:
• 8 regular quart jars with bands and lids
• two large bowls
• 1 canning pot with a rack
• 1 large pot for blanching the peaches
• Ingredients:
• 12 lbs. ripe freestone peaches
• 1/2 cup lemon juice
• 2 cups granulated sugar
• 2 cups brown sugar
• 7 cups water, plus water for boiling
• 4 cups Captain Morgan Private Stock Rum

Instructions

1. GET READY:
2. Sterilize the jars.
3. Place the lids in a small saucepan, cover them with water, and bring the water to a simmer over low heat.
4. Set up a water bath, and bring water to a boil.
5. PREPARE THE PEACHES:
6. Bring a large pot of water to a boil.
7. Cut each peach in half and remove the pit.
8. Fill two large bowls half full with ice water and 1/4 cup of lemon juice and set aside.
9. Working in batches, blanch the peach halves in the boiling water. After 60 seconds, remove the peaches with a slotted spoon and place them in the ice water.
10. Once all of the peaches are blanched, peel them and return them to the lemon water.
11. CAN THE PEACHES:
12. Wash out the pot you used to blanch the peaches, then add the granulated sugar, brown sugar and 8 cups of water. Bring to a simmer over medium heat.
13. Meanwhile, pack the peaches into the jars, cut sides down.
14. Ladle the hot syrup into each jar, leaving enough room for 1/2 cup of rum.
15. Pour 1/2 cup rum into each jar and top off with additional syrup if necessary to leave 1/2 to 1/4 inch headspace at the top of each jar.
16. Wipe the rims clean with a damp paper towel. Top with a hot lid and a band.
17. Process in a boiling water bath for 25 minutes.
18. Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.
19. Over the next several hours you’ll hear a “ping” as the lids go concave signaling a secure seal.
20. If the lids do not go concave, refrigerate the jar and use it first.

Esfiha Aberta de Carne - Sfiha - Nina's Recipe

I got this recipe from Bibi my sister, but she got it from a friend called Nina, so I am calling it Nina's Recipe. I am writing in English to be able to share more broadly (but some PortuguesEnglish can be found)

Ingredients for 23 sfihas:
Dough
- 25 grams of fresh fleischmann yeast (hard to find in USA)
        From https://www.breadworld.com/education/faqs/
How do I substitute dry yeast for Fresh Active Yeast?
One 0.6-ounce cake is equivalent to 1 packet of dry yeast. One 2-ounce cake is equivalent to three packets of dry yeast. Follow the directions on the package recommended for the type of yeast you substitute.

- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Oil - 1 tablespoon
- Warm water - 250 g
- Flour - 500 g (+-)

Meat fillings
- Ground beef - 500g
- Lemon juice from 3 lemons
- Tomatoes x 3 cut in small cubes
- Onions x 3
- Salt (taste)
- Oil 1/2 cup

1) (I have modified this step removing salt to protect the yeast) pour the yeast, sugar and oil in the warm water
2) Mix flour, salt in a bow and add the water/sugar/yeast mixture
3) Mix everything until forming unified dough
4) let it rest for 10 minutes
5) Make small dough balls (size of a lemon) an put on a pan already (untada em manteiga)
6) Let it rest for 20 minutes
7) Open each of the dough balls by pressing your fingers over the balls without moving it away from the pan until it gets around 7cm diameter
8) Add the filling in the middle and it well into the dough
9) Let it rest for another 20 minutes
10) bake on hot oven