Thanksgiving in July anyone? This episode’s recipes were a lot of fun to make during off season. A nice mid-summer treat! Enjoy these recipes, yet again they are some of the best I’ve ever made.

Sweet Corn Bread Pudding
(Printable Recipe)

Ingredients

* 1/2 onion, diced fine
* 1 ounce unsalted butter
* 1/2 teaspoon thyme
* 1/2 teaspoon rosemary
* 1 (15-ounce) can creamed style sweet corn
* 1 cup heavy cream
* 2 eggs
* 1 teaspoon baking powder
* 1/2 cup yellow cornmeal, whole grain, stone ground
* 1/2 cup shredded Parmesan
* 1 teaspoon kosher salt
* Ground black pepper
* 2 cups cubed French bread
Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl.

Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

(Printable Recipe)

Ingredients

* 1 (14 to 16 pound) frozen young turkey

For the brine:

* 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

For the aromatics:

* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

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.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Recipe Courtesy of FoodNetwork.com

Tart Cranberry Dipping Sauce
(Printable Recipe)

Ingredients
* 1 pound frozen cranberries
* 2 cups orange juice
* 3 cups ginger ale
* 2 tablespoons maple syrup
* 2 tablespoons light brown sugar
* 1/2 teaspoon kosher salt
* 1 orange, vested
Directions:

Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.