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Buttermilk Brined Smoked Turkey & Chestnut Stuffing

November 14, 2013
Story By: Mandy Kellogg Rye
Filed Under > Food

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As promised, and in preparation for Thanksgiving I wanted to share the recipes that will be gracing my table.  Starting with the star of the show, my buttermilk brined smoked turkey with foccacia and chestnut stuffing.  My husband started brining and smoking his turkey (c/o Joyce Farms) on the Big Green Egg 2 years ago, and he’ll never go back, (in case you don’t have a smoker, I promise you this turkey is not burnt, that’s just how the smoker makes it appear).  The brine, while an extra step, is a complete game changer whether you’re smoking it or not. I promise you the most flavorful and tender turkey you’ve ever tasted!  Happy holidays Loves!  truly, MKR

Photography, Rustic White

Buttermilk Brined Smoked Turkey
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Ingredients
  1. 2 oz. turkey brine, I prefer Williams-Sonoma's Apple & Spices Brine (just use the entire jar)
  2. 1 quart water
  3. 4 quarts buttermilk
  4. 1 fresh turkey (preferably organic and/or free range), 12 to 18 lb., neck, heart and gizzard removed
  5. 4 Tbs. (1/2 stick) unsalted butter, at room temperature
  6. 2 Lemons (cut in half)
  7. 1 head of garlic (cut in half, leave the peel on)
  8. 2 white onions (cut into quarters)
  9. Twine
  10. Extra large brining bags
  11. 1 small bottle of apple juice
  12. mesquite chips for the smoker
  13. 1 disposable turkey pan
Instructions
  1. In a large pot over high heat, combine the turkey brine and water and bring to a boil.
  2. Reduce the heat to medium-low and simmer, stirring often, until the majority of the salt dissolves, 5 to 10 minutes.
  3. Let the brine mixture cool to room temperature. Add buttermilk and mix.
  4. Rinse the turkey inside and out with cold water, pat dry, and place in a large brining bag.
  5. Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place in a large stockpot or other container large enough to hold the turkey.
  6. Refrigerate for 12 to 24 hours, turning occasionally.
  7. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan.
  8. Add lemons, garlic, and onions to the cavity of the turkey and truss legs with kitchen twine.
  9. Melt the butter and rub the skin evenly with a basting brush.
  10. Let the turkey stand at room temperature for 1 hour.
  11. ...Smoking the Turkey
  12. Soak mesquite chips for a few hours in water.
  13. Heat egg to 600F-700F degrees, add soaked chips. Set place setter with legs up (this allows for indirect heat smoking). Place turkey on turkey rack and place entire turkey and rack in disposable turkey pan. During this process the chips will naturally bring temperature down to desired temp of 250F.
  14. Smoke turkey for 60 minutes at 250F, check periodically to see if the legs or breast are burning, if so tent with tin foil. Please note when smoking a turkey the skin will appear much, much darker than roasting, this is a not a sign of being burnt. Refer to pictures above.
  15. Continue smoking for 10 hours at 250F, checking periodically and basting with apple juice. Turkey is fully cooked when the internal temperature of the breast reaches 175F.
  16. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 to 60 minutes before carving. While resting, turkey will continue to cook reaching a final internal temperature of 180F.
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Chestnut Focaccia Stuffing
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Ingredients
  1. 3 Tbs. extra-virgin olive oil
  2. 1 yellow onion, diced
  3. 3-4 halves of garlic, diced
  4. 4 celery stalks, diced
  5. 1 tsp. kosher salt
  6. Freshly ground pepper, to taste
  7. 2 cups peeled and roasted chestnuts, halved
  8. 1 package (1 lb.) La Brea Bakery focaccia stuffing
  9. 4-6 cups vegetable, turkey or chicken stock, warmed
  10. Thyme
  11. Butter
Instructions
  1. Preheat an oven to 375°F.
  2. In a large fry pan over medium heat, warm the olive oil. Add the garlic, onion, celery, salt and pepper and sauté until soft and translucent, 10 to 12 minutes. Stir in the chestnuts. Transfer the onion mixture to a very large bowl.
  3. Stir in the stock 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not crunchy or mushy. You may not need all of the stock.
  4. Transfer the stuffing to a buttered 3-quart baking dish. Cover with aluminum foil and bake for 20 minutes.
  5. Remove the foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving. Garnish with thyme
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A Very Haunting Halloween

October 28, 2013
Story By: Mandy Kellogg Rye
Filed Under > Holiday Entertaining

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A Very Haunting Halloween, Waiting On MarthaWarm Bourbon Punch for Halloween, Waiting On MarthaBlack Feather Cake for Halloween, Waiting On MarthaA Halloween Centerpiece, Waiting On MarthaWarm Bourbon Punch for Halloween, Waiting On MarthaHalloween Decorations, Waiting On MarthaHalloween Decorations, Waiting On MarthaCharcuterie Board, Waiting On MarthaHalloween Table Settings, Waiting On MarthaHalloween Decorations, Waiting On MarthaHalloween Food, Waiting On MarthaA Halloween Bar Cart, Waiting On MarthaHalloween Decorations with Waiting On MarthaA Haunting Halloween Party with Waiting On MarthaHalloween Goodie Bags, Waiting On MarthaA Haunting Halloween with Waiting On MarthaHalloween Decorating & A Candy Apple Recipe with Waiting On MarthaA few months ago Jezebel Magazine asked me to put my spin on one of my favorite holidays, Halloween.  I adore Halloween, I simply adore it.  However Halloween, like many holidays, can sometimes be accompanied by a lot of kitsch.  And kitsch, unlike Halloween is just not my thing.  So instead of orange and black everything and grotesque themed food I set out to create a more elevated and classic look.  And while you can grasp the direction I was going from the pictures, I wanted to provide a few easy takeaways to help you create this look on your own.  

For the overall color scheme I opted for a pallet of blacks, silvers, greys and natural linen.  My everyday lanterns were filled with black candles and flanked by plenty of mercury glass pumpkins.  I highly suggest investing in mercury glass pumpkins as they can easily transition well past Halloween and right on to your Thanksgiving table. Lastly, I enhanced the overall look with dripping dried moss and dried moss branches (which is my favorite way to get that spooky look), spiders, faux crows, chains, and skulls.  

I kept the serve-yourself table simple with a moody cheese board, mini black eyed pea salads, and fried chicken sliders.  The walking dead bowl was filled with dry ice and my favorite wine, and the warm bourbon punch served in festive glasses.  To round out the food portion I wheeled in my trusty bar cart full of candied apples, cake, and a sweet little takeaway tied up in burlap bags.

I must say, I’m just over the moon with how everything turned out.  Make sure to check out Jezebel for my top 10 entertaining tips and grab my recipes for the Candied Apples and Spiced Bourbon Punch below.  Happy Haunting Loves.  truly, MKR

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Candied Apples
Serves 8
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 8 apples
  2. 8 wooden skewers
  3. 2 cups granulated sugar
  4. 1 cup light corn syrup
  5. 1/2 cup hot water
  6. 1/2 cup red cinnamon candies (Red Hots)
Instructions
  1. Line a baking sheet with foil and spraying with nonstick cooking spray.
  2. Wash and dry apples. Remove stems and place skewers firmly in place of the stems.
  3. Combine water, corn syrup and sugar in a medium saucepan over medium-high heat.
  4. Stir until sugar dissolves and continue to cook, without stirring, until mixture reaches 250 degrees.
  5. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
  6. Add cinnamon candies and stir briefly to incorporate.
  7. Continue to cook, washing down the sides, until candy reaches 285 degrees.
  8. Remove from heat and continue stirring candy until it is smooth and even.
  9. Hold an apple by the skewer and dip it into candy in saucepan, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer.
  10. Twirl it to remove excess candy and set on prepared baking sheet. Repeat with remaining apples.
  11. Allow apples to cool at room temperature.
  12. Once completely cooled, pull out skewers and replace with a moss or tree branch for an extra spooky effect!
  13. NOTE: Candy apples are best enjoyed within 24 hours and once cooled are best stored in the refrigerator.
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Warm Bourbon Punch
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 gallon (16 cups) Fresh Apple Cider (I use Williams Sonoma Apple Cider Mix)
  2. Williams Sonoma Mulling Spices
  3. 3 cup(s) Bourbon
  4. Apple slices for garnish
Instructions
  1. In a stockpot combine and heat apple cider concentrate, water, and mulling spices.
  2. Bring to a boil, then simmer for 20 minutes.
  3. Remove from heat, let cool for 5 minutes, then add bourbon.
  4. Garnish with thin cut apple slices and serve.
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Concept & Styling: Mandy Kellogg Rye of Waiting On Martha  ||  Photography: Rustic White  ||  Food c/o:  The Spotted Trotter Atlanta (Charcteuterie Board), Bantam and Bitty (Chicken Sliders and Pimento Cheese), Anne Kathleen Cakes (Cake)  ||  Decor:  Pottery Barn Lanterns, mercury glass pumpkins, mercury glass skulls, black skull candles, crows, glitter spiders, chain link candle holders, skull drink dispenser, skeleton drink holder, white skelton vase, black and silver mercury glass vase, silver skelton hand, black glitter sticks, black glitter toparies, black taper candles, martini glasses  ||  Target Mirror  ||  Waiting On Martha noir cake stands, black paper cheese trays, scary creature plates, snakeskin drink tray (large size), mercury glass skull wine stopper, jute bags and black twill ribbon for goodie bags  ||  CB2 glass candelabra  ||  Zodax Bar Cart (similar HERE and HERE)  ||  Pier 1 Imports mini appetizer glasses  ||  Restoration Hardware chandelier and linen ottomans

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Dining Al Fresco + Homemade Tortilla Chips & Salsa Con Queso

Easy Entertaining for those warm weather months
August 11, 2014
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Dining Al Fresco, Waiting On Martha     *These candelabras are show stopping & perfect for any occasion

Homemade Tortilla Chips, Waiting On MarthaDining Al Fresco, Waiting On Martha     *A mix of vases in different heights, textures, & patterns gives our table an eclectic vibe

Red Sangria Recipe, Waiting On Martha     *Sangria is the perfect cocktail for large groups & summer nights (recipe coming Friday)

Summertime Salsas, Waiting On Martha     *Ditch traditional salsas for whats is in season like our peach, mango & heirloom tomato

Dining Al Fresco, Waiting On MarthaOutdoor Entertaining, Waiting On Martha     *Don’t be afraid of color, the red provides the “pop” this table needed

Spicy Watermelon Salad, Waiting On MarthaBlue & White, Waiting On Martha     *A vase anything that holds water including an actual water pitcher

Salsa Con Queso, Waiting On Martha     *Take queso to the next level with jalepeno, green onion, cilantro, & radish garnish

Dining Al Fresco, Waiting On MarthaHomemade Tortilla Chips & Refried Beans     *Homemade tortilla chips are worth the extra work I promise!

Dining Al Fresco, Waiting On MarthaOutdoor Dinner Party, Waiting On Martha

There’s nothing I enjoy more than summer nights dining al fresco with my nearest and dearest. So when Pacific Foods asked if I’d like to team up for a little easy entertaining I gathered friends and set the table with a Mexican inspired meal.  

Homemade chips, queso, spicy watermelon salad and a trio of  salsas highlighting summer’s freshest flavors (peach, mango, heirloom tomato) set the stage for a build your own taco bar.  A build your own taco and/or nacho bar is not only the definition of easy entertaining, but it’s always a crowd pleaser.  Simply grill a protein or two, set out all of your fresh favorites (tortillas, beans, cheese, guacamole, salasa, queso, tomatoes, onions, jalepenos, etc.), and let your guests create their favorite combinations.  And because Pacific Foods has great organic options such as refried black beans and queso all I needed to do was add a few extra flavors before serving.

I’m sharing my salsa con queso and homemade tortilla chips recipe below, (trust me take the time and make your own homemade tortilla chips I promise it will be worth it), and later this week I’ll show you how to create the perfect red sangria and spicy watermelon salad.  Everything you need for easy summer entertaining because after the winter we all had I’m trying to squeeze every ounce out of summer I can!  Cheers!  truly, MKR

Table & Chairs, Ballard Designs c/o  ||  Red Chairs, Society Social  ||  Garden Stool, One Kings Lane  ||  Candelabras, Dunes & Duchess  ||  Striped Tapers, Waiting On Martha  ||  Drink Dispenser, old similar HERE  ||  Blue Place Settings, One Kings Lane (sold out)  ||  White Place Settings, kate spade new york c/o   ||  Blue & White Bowls, Waiting On Martha (email for availability)  ||  Rope Vase, Waiting On Martha  ||  Faceted Vase, Waiting On Martha  ||  Milk Bottle Vases, Waiting On Martha  ||  Tall Faceted Vase, kate spade new york c/o  ||  Blue & White Vase (collected, similar HERE)  ||  Hand Towels used as Napkins, Waiting On Martha  ||  Rope Bowl, Waiting On Martha (sold out Gold still available)  ||  Blue & White Stripe Napkins, Sur La Table  ||  Rocks Glasses, Dwell Studio  ||  Dress, Persifor  ||  Nail Polish, Nars  

Photography, Rustic White  ||  This post was sponsored by Pacific Foods, a brand I love and adore.  Opinions and recipes are 100% my own.

Homemade Tortilla Chips
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 12 Corn Tortillas
  2. 4-6 Cups Sunflower or any preferred oil for frying
  3. Salt to taste
Instructions
  1. In a cast iron or heavy bottom pot, heat oil on high for 5 minutes or until oil reaches 350 degrees.
  2. Cut tortilla shells in half and then half again so you have 4 equal triangles per tortilla.
  3. Once oil is hot place 8-10 triangles in at a time and fry for 2-3 minutes or until tortillas begin to turn golden brown.
  4. Using a skimmer or fry basket remove chips and place on a baking sheet covered in paper towels, salt.
  5. Repeat until all tortillas are cooked.
Welcome by Waiting on Martha https://waitingonmartha.com/
Spicy Salsa Con Queso Dip
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Pacific Foods Salsa Con Queso
  2. 1/2 cub shredded or cubed White Cheese
  3. 1 Jalepeno Diced
  4. 1/2 Red Pepper Diced.
  5. 2 Diced Radishes
  6. 2 Green Onions Diced
  7. Cilantro For Garnish
Instructions
  1. In a small pot over medium high heat add the Pacific Foods Salsa Con Queso, white cheese, red pepper, and jalepeno. Mix until warm and fully melted.
  2. Remove from heat and pour into a serving bowl and garnish with radishes, green onions and cilantro. Serve warm with our homemade tortilla chips.
Welcome by Waiting on Martha https://waitingonmartha.com/

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