🦃Thanksgiving Recipes; Buttermilk-Brined Roast Turkey, Cajun Fried Turkey, Sweet Potato Casserole with Pecan Topping, Satsuma Meringue Tartlets plus Festivals & Events
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November 21, 2019
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Note: To unsubscribe from this email or to forward email to friends use the provided links at the bottom of email. Thanksgiving is upon us! Several years ago we compiled a Turkey Tips page, with information on recommended equipment, thawing time, roasting time, and links to helpful recipes such as make-ahead turkey stock, turkey injection marinades, etc. We've updated the information a bit this year; plus, click here for an excellent list of recipes to use leftover turkey. For those of you who give Christmas gift subscriptions to the magazine, you should have received your gift renewal notices in the mail. If you did not get your notice, give us a call to renew a gift or give a gift: 504-208-9959. Regular renewal notices are going out as well, so keep an eye on your email inbox. You don't want to miss an issue; we have lots of tasty plans for the upcoming year. And finally, we are now accepting orders for holiday gifts! Choose a 1-, 2-, or 3-year gift subscription, or go all out and order the Collector's Set (first 42 issues plus a subscription for all of 2018). We'll send their first issue, along with a gift card, to arrive just before Christmas. Get a jump-start on your holiday shopping! Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend. Best regards,
Susan Ford, Publisher and Editorial Director P.S. If you are due to renew your magazine subscription or gift subscriptons watch for your courtesy reminder in your email this weekend or just call 504-208-9959. Renew Today! |
November/December 2019 Get your copy next week. Subscribe Today!
Tip of the Week: Take the time to make turkey stock one to three days before Thanksgiving. Last week's recipes: |
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Buttermilk-Brined Roast Turkey I don't often share recipes here that I develop for my print magazine, Louisiana Kitchen & Culture, but decided to add this one today. I put this one together for the 2017 Holiday Food Guide, and we loved it. Be forewarned, you're likely to spend as much money on buttermilk as you are on the turkey, but the final result is delicious. Well flavored throughout, and even the leftovers are moist and juicy!
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Cajun Fried Turkey This 12-pound turkey is injection-brined overnight, then deep fried in 36 minutes flat. Do not attempt to deep fry a turkey withough watching several instructional videos, including the blooper videos. They may terrify you into roasting your turkey in the traditional manner.
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Sweet Potato Casserole with Pecan Topping This is easy and delicious; if you're looking for help with Thanksgiving dinner, assign this recipe out to one of the less experienced cooks clamoring to bring a dish to dinner. It's foolproof!
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Satsuma Meringue Tartlets This elegant, delicious, bite-sized satsuma meringue tartlet would be a welcome addition to any holiday buffet. My Louisiana Kitchen & Culture subscribers will find the recipe on page 25 of the November / December 2019 edition; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25.
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Nov 22, 2019 to Nov 24, 2019
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