By Holly Brown

We have so much to be thankful for this holiday season. Thanksgiving Day itself is a wonderful gift of family, food, and friends. Here’s how we get things cooking at our place, starting with the bird. Our turkey gets the “Three B’s” at Thanksgiving. Brine, Butter, and Basting – for a moist and tasty bird every time!

Brine: combine 1 cup of sea salt to about 2 gallons of liquid. Use 1 gallon of apple cider + 1 gallon of water. Add herbs to the brine. Use rosemary, oregano, clove, etc. You really can’t hurt the brine.

Butter: separate the skin from the breast and push a softened butter mixture in between the meat and skin (you’ve got to be careful not to tear the skin) . Make a paste of softened butter, salt/pepper, sage, rosemary, and thyme. Take the remaining butter paste and smear it on the outside of the skin too.

Baste: make a baste of butter (about a pound) + a bottle of white wine + a quart of chicken stock. You’ll need more than you think. Baste every 30-40 minutes.

I’m a traditionalist when it comes to certain Thanksgiving holiday fixings. Everyone in the family expects classics like mashed potatoes and yams topped with toasted marshmallows. But there are a few specialty dishes I make each and every year that have become traditions in our family.

Rocky Road is a homemade treat that satisfies the chocolate lovers in the family. Cranberry Chutney is another family favorite that not only makes a great side dish for turkey, but it can be given as a holiday gift packaged in a pretty jar, and wrapped in ribbon. Last, but certainly not least is my all time favorite holiday dish, Potato Pie. It’s good to the last bite! Try one or all of our Turkey Day favorites. Your family will love you for it!

Quick Recipe Links:

Rockin Rocky Road – Chocolate, marshmallows and nuts make this a simple and delicious treat!

Cranberry Chutney - Pears, apples, ginger, hazelnuts and spices combine to add color, texture and taste to this classic Thanksgiving side dish!

Potato Pie - Prosciutto, rosemary, caramelized onions and Gruyère cheese combine to add rich and delicious textures to a tender potato crust.

Here’s to your next gathering with food, wine and friends!

Holly Brown, Publisher, Foodie, WebTV Host at TheBrownLounge.com