THANKSGIVING RECIPES: Brown Sugar and Maple Syrup Turkey Brine . . . Green Beans with Almonds . . . Baked Oysters . . . Bread Dressing with Ground Pork

Brown Sugar and Maple Syrup Turkey Brine

6 large bay leaves

3 whole heads garlic, cloves separated, bruised

3 quarts water

2 cups brown sugar

1½ cups each: coarsely chopped unpeeled ginger root, soy sauce

1 cup maple syrup

¾ cup coarse salt

2 teaspoons dried red pepper flakes

1 fresh turkey, 12 to 14 pounds

Combine all the ingredients, except the turkey, in a large enamel or stainless steel stockpot large enough to hold the brine and the turkey. Heat to a simmer over high heat; remove from heat. Let cool completely. Remove the neck and giblets from the turkey (save for stock).

Place the turkey in the cooled brine, making sure there is enough brine to cover the bird. Add water to cover, if needed. Refrigerate 2-4 days, turning the bird in the brine twice a day. Drain off brine. Rinse turkey; roast according to your favorite recipe.

Yield: 1 gallon.

Green Beans with Almonds

Green beans, frozen, steam-in-bag, family-size

½ cube butter

3 to 4 garlic cloves

1 cup blanched slivered or sliced almonds

1 lemon

Salt to taste

For garnish: green onions, slivers of red bell pepper or dried cranberries

Place the steam-in-bag frozen green beans in the microwave and cook according to package directions. Melt the butter with the garlic cloves. Once the garlic infuses the butter (let your nose be your guide), scoop out the garlic and add the almonds and cook until toasted.

Toss the beans, almonds and butter in a serving bowl and salt to taste.

Squeeze lemon juice over the top. Garnish as desired.

Baked Oysters

1 quart raw oysters

1 cup Holland rust crackers

1 cup of butter, softened

2 cups of cracker crumbs

¼ to ½ cup half and half

Preheat oven to 350 degrees. Crush crackers and Holland rust. Add butter and mix thoroughly.

Spray a 9-by-9-inch cake pan with Pam or other vegetable oil. Layer the bottom of the pan with half the cracker mixture and then top with oysters. Add remaining cracker mixture. Pour oyster juice and ¼ to ½ cup of half and half over ingredients.

Bake at 350 degrees for about 50 to 60 minutes.

Bread Dressing with Ground Pork

1 loaf dried bread

½ pound ground pork (pork sausage may be substituted)

2 teaspoons poultry seasoning

1 egg

¼ cup milk

1 small onion, diced

1 or 2 stalks celery, diced

Salt and pepper to taste

Soak bread in warm water for ½ hour. Squeeze out water and place in large bowl with other ingredients except milk. Mix by hand. Add milk. Adjust seasonings to taste.

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