For this year's turkey I decided to do a spin on a previous turkey recipe I've done before. It also helped that I for some reason had several bottles of pumpkin spice seasoning in my cabinet. So for this year I decided to make a (Pumpkin) Spice Turkey.
For the turkey I was able to find a Butterball that was just over 10 pounds for $10.10. I normally just go with the cheapest bird you can find. Some people believe some brands are better then others, but to me it's all about how you cook it.
The spices I went with to support the pumpkin spices was onion, garlic, and ginger. The trick was deciding what liquid to go with the spice line up. I went with an apple cider. I took half of the apple cider, mixed in the spices, and then soaked the turkey in it over night breast down. In the morning I also but butter between the skin and the meat. I then brushed on a little sesame oil to help hold on some of the same spices to the skin. Then before I cooked the turkey the turkey I made more of the mixture and injected it into the turkey in different locations. I then also dumped in apples and oranges to help with both flavor and moisture (also put a few inside as well). For the cooking I recommend either following the instructions that either came with the turkey or finding instructions you find on line. For this turkey I cooked it on 350° for around 3.5 hours. I always give a little extra time to make up for cooling that happens while I baste the turkey.
When it comes to green bean casserole, I'm not a fan of the classic version due to the cream of mushroom soup. There is just something off tasting with most of the canned mushroom soups currently on the market. It's like they pick up a metalic taste.
Instead I use other cream based soups. For this year's I used a Loaded Potato Progresso soup. I then added pepper, onion powder, garlic powder, and diced green tipped onions. Iused one bag frozen green beans and one can soup. You can always either make a bigger batch or adjust the soup to green bean ratio depending on your taste. Then I topped it off with the normal crispy onions. I used store brand ones which were $2 compared to the name brand at $4.
While out trying to find Brussel sprouts we stopped at Sprouts. We didn't find the sprouts we were looking for, but they were handing out samples of their pumpkin pie with this Brown Sugar whipped cream.
I'm not a fan of pumpkin pie, but this stuff made it good. The trick with pumpkin pie is to drown it in flavored whip cream. Also the day before the holiday they had most of their pies on sale. Normally $6, the pie was on sale for $4.20.
The meal was rounded out with baked sweet potato, canned chunky cranberry sauce, and flaky biskets.
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