Foodie Friday Thanksgiving Edition: Butter Dips & Turkey Brine

This is the greatest time of year!
My husband and I just love November! All the wonderful food, our daughter's birthday, football....
In fact, we love the food aspect of November soooo much, it's one of the reasons
we have a TV in our bedroom.
I'm not kidding.

One of our favorite things to do during Thanksgiving time is to record every single holiday cooking show on Food Network, go to bed early, and drool over all the recipes!

This month I will be sharing some of our very favorite holiday foods.
So, most Fridays will have multiple recipes! :)

First off, a favorite that my grandma made for every holiday. It was a staple.
So simple, so butterlicious! Crispy, salty, outside; soft, doughy and slightly sweet on the inside.

Butter Dips
2 1/4 cups white all purpose flour
1/2 cup sugar
3 tsp. baking powder
1/3 cup salted butter- very important!
dash of salt
 Sift together the flour, sugar, baking powder and salt. Add enough milk to dry ingredients to make a soft dough. Turn out on a floured board and knead a few times. Melt the butter in an 8 x 8 metal pan in the oven.
 *Note to self: buy 8 x 8 pan to replace the 17 year old one I threw out last year.*  (that's why there's a round pan in the picture!!!
With a sharp knife, cut dough into thin strips- about 1 inch by 3 inches. Roll dough strips in melted butter in the pan, squishing dough together, so each piece is butted up next to each other on all sides. Bake at 400 degrees for 12-15 minutes.

cutting the dough into strips

This is how the dough should look when it's in the pan with the butter.  Pop it in the oven!

from Country Living
Turkey brining has become very popular over the last few years as a way to lock in juicy-ness and add flavor to the turkey.
My favorite turkey brine isn't complicated, and doesn't have a lot of ingredients.
Sometimes simple is best!
 *Tip: A really handy way to soak the turkey overnight is to have a camping cooler that is designated JUST for the turkey brining. (you don't want to put food in a cooler that has had raw poultry juice in it!!)
It doesn't have to be a very large cooler, just one big enough for the size turkey your family eats. Add a bit of bagged ice to keep it cold overnight.*
Thanksgiving Turkey Brine
1 gallon cold water
 1 cup Kosher salt
1/2 cup cracked black peppercorns
6 bay leaves
4 sprigs rosemary
1 cup brown sugar
 Combine water and salt in a large stockpot. Heat until salt is dissolved. Add peppercorns, bay leaves, rosemary, and brown sugar. Stir until combined; cool to room temperature. Place defrosted turkey in large plastic bag (Reynolds poultry bags work great) pour the brine into the bag with the turkey and secure the top of the bag so it is closed. Refrigerate for 12-15 hours.
Roast as usual, discard the brine before cooking.
I hope you enjoy these recipes as much as we do!
I'm thankful for my hubby who gets as excited about the food as I do, and is willing to try new recipes.
On Monday I will be hosting my first ever giveaway!!  Make sure you check back in- you won't want to miss it!

Linking to:
Designs by Gollum Foodie Friday
All Thingz Related Thanksgiving Edition


  1. I love using turkey brine! I have done it for the past three years and the turkey always comes out so juicy and delicious! Your recipes looks yummy!! That is so cool that you and your hubby share that. What a great way to spend some time together!

    Have a wonderful weekend!

  2. I will never do an unbrined ( is that a word?) turkey again. I haven't used brown sugar in mine though so I will have to try that.

  3. I've only made one turkey in my life so I don't know too much about brining, etc.:) But I haven't eaten breakfast yet, and all this talk about food is having my tummy growling!! Those bread rolls look YUMMY!

  4. Those "butter dips" look fabulous! Wow Where is the Holiday Heritage Faire...I wanna come too!

  5. OMG... those butter things!!!! That could prove to be my undoing. Because I can myself making those just because it's Tuesday. Not just a holiday, or special occasion.

    Do you serve them with a meal like a dinner roll?? Does anybody eat anything else on the table or could those just be dinner?

  6. Ohh my! Those little bread thingies sure look delicious! This summer our freezer spontaneously defrosted so we had a barbecued and brined turkey in July. It was actually a lot of fun. We had some great side dishes all from a Bon Appetit book I had. We brined it in a lobster pot (why do I have a lobster pot you ask - cause it was red and big - I use it for corn on the cob for a big party) and it fit perfectly. Great idea with the cooler. Brined turkey is the best.

  7. I've got to try the butter dips! They look delicious!


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