Pickle-Brined Turkey from Delish

Turn out a spectacular turkey with help from "secret" ingredients like bacon, pickle brine.  Fox News's Lilian Huang Woo sits down with Fox & Friends Host Steve Doocy, Joanna Saltz of Delish.com and BarBacon's Chef Peter Sherman to talk about turning out a memorable meal. 



CRANBERRY SHOTS from DELISH Photography © Ethan Calabrese.


TOTAL TIME: 12 HRS / SERVES 8 (WITH LEFTOVERS) STOP YOUR HOLIDAY PLANNING. And put this on the menu. We can't stress enough how stupid-delicious this turkey is. The pickle juice won't make it taste sour (trust us on this one), but will make it the crispiest, prettiest turkey ever.

1 (12-pound) turkey, giblets removed 4 cups pickle juice 1 cup kosher salt 1/3 cup sugar Freshly ground black pepper 2 lemons, halved 1 head garlic 1 onion, cut into wedges 1 bunch fresh dill 1/2 cup (1 stick) melted butter 1 teaspoon Old Bay seasoning Pickle chips, for serving

1. Place turkey in a large pot and pour over pickle juice and 6 cups water. Add salt and sugar and season generously with pepper. Cover with plastic wrap and refrigerate 8 to 12 hours. 2. Preheat oven to 350°F with rack positioned in lower third. 3. Remove turkey from brine and rinse under cold water; pat dry with paper towels. Generously season turkey cavity with salt and pepper and stuff with lemons, garlic, onion, and dill. 4. In a small bowl, whisk together melted butter and Old Bay. Brush all over outside of turkey and season with salt and pepper. 5. Tie legs together with kitchen twine and tuck wing tips under body. Place turkey breast-side up on a roasting rack set inside a large roasting pan. 6. Bake turkey, basting every 45 minutes with pan juices, until the meat at the thigh registers 165°F, 3 to 4 hours. 7. Let rest 20 minutes before slicing. Serve over pickle chips. 8. Serving on a bed of pickles is OPTIONAL, but why would you choose another way?!

Excerpted from DELISH © 2018 by Joanna Saltz & the Editors of Delish. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Thanksgiving Ring from Delish
photo credit: Ethan Calabrese

Thanksgiving leftovers aren't regular leftovers--they're *cool* leftovers. Regular leftovers get pushed to the back of the fridge; Thanksgiving ones get demolished immediately when transformed into this masterpiece.
1 (8-ounce) tube crescent rolls
1 cup leftover mashed potatoes
1 cup leftover stuffing
11/2 cups shredded leftover turkey
1 cup leftover cranberry sauce
1 tablespoon melted butter
1 tablespoon garlic powder
Freshly chopped parsley, for garnish
Leftover gravy, warmed, for dipping
Preheat oven to 375°F.
Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern, with pointy ends of triangles facing outward and bases of triangles overlapping.
Spread mashed potatoes over triangle bases, forming a ring. Top with stuffing, turkey, and cranberry sauce. Fold triangle tips over filling (there will be gaps where ingredients peek out between triangles)
Brush crescent dough with melted butter and sprinkle with garlic powder.
Bake until golden, 15 to 20 minutes
Garnish with parsley and serve with gravy for dipping


Just look at this thing. Cranberry Brie--it doesn't get more holiday than that--plus a stick of herb butter will make it the star of your spread.

1 large boule 1/2 cup (1 stick) melted butter 2 teaspoons fresh thyme leaves 2 teaspoons freshly chopped rosemary Kosher salt Freshly ground black pepper 1 (8-ounce) wheel Brie, cut into thin strips 1 (15-ounce) can whole-berry cranberry sauce

1. Preheat oven to 350°F and line a large baking sheet with parchment paper. 2. Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure not to slice all the way through the bottom. 3. In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches. 4. Stuff each crosshatch with Brie and cranberry sauce and wrap bread completely in foil. 5. Bake until cheese is melty and bread is warm and toasty, about 20 minutes. 6. Let cool 5 minutes, then serve.

Excerpted from DELISH © 2018 by Joanna Saltz & the Editors of Delish. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BarBacon Old Fashioned

BarBacon Old Fashioned

2 oz Bacon Infused Bourbon

½ oz NY State Maple Syrup

4 dashes Angostura Bitters

4 dashes Orange Bitters

In a rocks glass, combine both bitters, maple syrup, and bacon infused bourbon.  Stir this mixture to combine all items. Place ice into glass (preferred to be one large ice cube).  Garnish with an orange, sprig of rosemary, and maple syrup.

Follow Lilian Woo on Twitter: @LilianNY

BarBacon Bloody Mary

BarBacon Bloody Mary

2 oz Bacon Infused Vodka

6 oz Bloody Mary Mix

Combine the bacon infused vodka with the bloody mary mix (you can use your favorite store bought or make your own recipe below).  Pour over ice and garnish with a lemon wedge, a skewer of olive and cornichon pickle, and a slice of crispy bacon.

Bloody Mary MIX

Tomato Juice Sacramento 12.00 can
Horseradish Prepared 1.00 quart
Worcestire Sauce 1.00 pint
Lemon Juice 1.00 pint
Tabasco (5oz) 1.00 btl
Celery Salt 0.50 cup
Black Pepper 0.50 cup

CRANBERRY SHOTS TOTAL TIME: 4 HRS / MAKES 18 Here's how to get really sauced on Friendsgiving: Hand these Jell-O shots out to your friends and don't look back.

11/2 cups sugar, divided 1 cup fresh cranberries 2 (3.4-ounce) packets cranberry-flavored Jell-O 1 cup vodka

1. In a medium saucepan over medium heat, combine 1/2 cup of sugar and 1/2 cup water and stir until sugar dissolves completely. Let cool 20 minutes, then mix in cranberries until coated. 2. Using a slotted spoon, transfer cranberries, tapping away any excess syrup, into a large resealable plastic bag. Add remaining 1 cup sugar, seal, and shake until cranberries are completely coated. 3. Spread out cranberries on a baking sheet and refrigerate until cranberries are completely cool and sugar hardens, 25 minutes. 4. Bring 2 cups water to a boil. Add Jell-O mix and whisk until completely dissolved, then remove from heat and stir in vodka and 1 cup cold water. Let cool 2 to 3 minutes. 5. Place 18 plastic shot glasses on a baking sheet and pour in Jell-O mixture until each is 2/3 full. 6. Refrigerate until set, about 3 hours. 7. Top each shot with 1 or 2 sugared cranberries.

CRANBERRY SHOTS is excerpted from DELISH © 2018 by Joanna Saltz & the Editors of Delish. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography © Ethan Calabrese.

From BarBacon

Maple Bacon Bark

1 pound slab bacon

2 cups NY State maple syrup

Preheat oven to 350 degrees. Cut slab bacon into ¼ inch slices carefully using a sharp knife.  Place on a resting rack on a baking sheet.  On a rack will assist in the rendering of the bacon as well as the glazing of the maple syrup. Place the bacon in the oven for 8-10 minutes or until the bacon begins to render some fat and become a little brown.  Begin to glaze the bacon with the maple syrup.  Each time paint on a small amount of maple syrup to each piece and return to the oven for 5 minutes.  Repeat this process 4 times on each side of the bacon.  The bacon will become glazed and sticky.  Remove from the oven and let cool.  The sugars in the maple syrup will attach to the bacon and create a sugar coating.


Nutella S'mores from
The Happy Cookbook

Nutella S'mores

Makes 6 to 8 servings

There is no happier taste of summer nights than s'mores. But let's be honest, how often do you have a roaring campfire in your backyard--on purpose? After many s'mores-eating summers at Sea Island in Georgia and Palmetto Bluff in South Carolina, our daughter Sally invented these. She loved the taste of s'mores but hated standing in the downdraft of a big, smoky fire--that smell clings to your clothes until you donate them to Goodwill. This recipe requires no campfire, just an oven, and there are no long sticks to poke an eye out. And because s'mores are by design gooey and very messy, Sally made these to be eaten with a spoon. They're quick and easy and taste like the original, but rather than a Hershey's bar, they use Nutella!

1 cup Nutella, or more as desired Store-bought graham cracker pie crust (or Oreo crust, your choice) One 16-ounce bag large marshmallows

1. Preheat the oven to 450°F. 2. Spread the Nutella in the pie crust. It should be at least ½ inch deep; if not, add a little more. Arrange the marshmallows on the Nutella. 3. Bake until the marshmallows are golden brown, 5 to 7 minutes. 4. Remove smores from the oven, let sit a few minutes, then give everybody a spoon and dig in!

From The Happy Cookbook by Steve Doocy and Kathy Doocy. Copyright © 2018 by Steve Doocy and Kathy Doocy. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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