Turkey Alternatives for Your Thanksgiving Feast!

Kendall College’s #HolidayHandbook Series

While the tradition of having turkey as the main course of a Thanksgiving meal has been around for decades, it may be time to mix up your typical routine and choose a spotlight-worthy alternative to your turkey this year! If you are looking to replace your turkey this holiday season, here are some non-traditional mouth-watering favorites recommended by Kendall College Chefs.

  • Roast rib of Beef
  • Porchetta Pork Roast
  • Roast Leg of Lamb
  • Duck
  • Fried Chicken (with a honey drizzle…yum!)

For those of you sticking with the traditional turkey, Kendall College’s Chef Thomas Meyer is sharing his poultry brine recipe – the key to a delicious, flavorful turkey!

One of the simplest things you can do to achieve a successfully cooked turkey is to brine the turkey. You can get creative and play with the brine to suit your menu: add citrus, lavender, honey, and more. Helpful hint: if a full turkey leaves you with too many leftovers, you can always substitute with individual turkey legs or breasts!

Poultry Brine

Yield: 36 oz.

Portion Size: 2 oz.

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

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