A Texas Thanksgiving Menu
I updated this Texas Thanksgiving Menu with A Southern Thanksgiving Menu in 2018. Hop on over and check it out.
The weather is finally cooling off down here in Texas, Princess’ birthday has passed (TEN! She is TEN! – How did that happen?) which means it’s time to start planning for Thanksgiving!! We’re hosting Thanksgiving this year, and I’m really excited to A)not be traveling and B)having Thanksgiving in my own house!!
I know that Thanksgiving can be stressful, and that menu planning takes up hours of time, so I thought I’d give y’all a little help by sharing a Texas style Thanksgiving Menu- or at least MY Texas Thanksgiving Menu.
We’re trying not to overdo it this year, so we’re keeping it fairly simple, fresh and yummy!
I still haven’t decided which of these will be on my table yet – Panko Crusted Green Bean Casserole or this Chilled Marinated Green Bean and Potato Salad
I know for sure that this Chorizo and Roasted Poblano Cast Iron Skillet Baked Dressing will be making an appearance!
My mom will be making her famous Broccoli Cheese Casserole and we’ll be having a green salad.
For years I’ve made this Poblano and Cilantro Roasted Turkey, and I’d planned on making it again this year, but then Kikkoman sent me that fun Brining kit
and challenged me to use their Savory Turkey Brine recipe or use some Kikkoman products to create my own twist on my favorite brine. So that’s what I did, and I have to tell y’all – I’m still 100% behind brining, it definitely produces the most flavorful and delicious turkey.
I added a little twist to my traditional brine and added some Kikkoman Soy Sauce, and I absolutely LOVE the results!
A Texas Thanksgiving MenuPrint Recipe
- 18 - 20 lb Turkey
- 1 gallon water
- 1 gallon Apple Cider
- 20 oz Kikkoman Soy Sauce
- 4 sliced jalapenos
- 1 C Kosher Salt
- 2 C brown sugar
- 1/2 C freshly ground black peppercorns
- 1/4 Oregano
- Thaw the turkey according to the recommendations on your turkey
- Pour all your ingredients into your brining bucket and stir until the sugar and salt are dissolved.
- Remove the giblets and neck from the turkey
- Submerge the turkey into your brine and cover with a lid
- Refrigerate for 24 to 30 hours
- Remove from the brine, pat dry and cook
I still haven’t decided on my Turkey day desserts yet!
Pecan Pie? Apple Pie? Pumpkin Pie?
What say you? What’s on your Turkey day menu?
Huge thanks to Kikkoman for being a sponsor of A Southern Fairytale this year, and helping make our Thanksgiving more delicious and my brining easier!