Rural Missouri - December 2017 - 26

| RECIPES

Gather
Together

Homemade Pan Rolls

Holidays are the perfect time to enjoy a meal with family and friends
by Heather Berry | hberry@ruralmissouri.coop

here's something magical about the holiday season that seems
to draw people together. Some families enjoy keeping up with old
traditions such as trimming the freshly cut tree and decorating it
one cold winter's evening as Christmas music plays. Others watch
their favorite holiday movies while enjoying hot cider and iced sugar cookies Grandma just baked. Some people may enjoy the peace and quiet which
seems to surround them as they watch huge snowﬂakes blanket the world
around them.
No matter what draws you home this season, it's the perfect time to gather
around the table and share a delicous holiday meal in the company of friends
and family. After all, together is one of the best places to be.

Apple Cider Brined Turkey Breast
8 cups apple cider
1/2 cup plus 1/2 teaspoon salt, divided
1/3 cup sugar
2-1/2 teaspoons black pepper, divided
1 teaspoon ginger
2 teaspoons garlic powder
1 bone-in turkey breast, approximately 6 to 7 pounds
6 cups water (more as needed)
1 tablespoon vegetable oil
1 smoked ham hock
1-1/2 cups chicken broth
1/2 cup fat from turkey drippings
1/2 cup ﬂour
1 cup liquid from turkey drippings
2 cups turkey stock
Additional salt and pepper to taste

Heat oven to 350 degrees.
In a large saucepan, bring cider,1/2 cup salt, sugar, 2 teaspoons pepper,
ginger and garlic powder to a boil over medium-high heat. Reduce heat to
medium-low; simmer 5 minutes. Remove from heat, and let cool completely.
Rinse turkey and place in a brine bag or large bowl; add cooled cider mixture and 6 cups water. Secure bag or cover bowl; refrigerate for 8 to 10 hours,
turning occasionally.
Remove turkey from brine; discard brine. Pat turkey dry; place on a rack in
a roasting pan. Rub with oil; sprinkle with remaining 1/2 teaspoon salt and
remaining 1/2 teaspoon pepper. Add ham hock to rack. Pour remaining 1 cup
water and chicken broth in pan.
Bake until a meat thermometer reads 165 degrees, approximately 1 hour
and 45 minutes. Cover with aluminum foil to prevent excess browning, if necessary. Add 1/2 cup additional water to pan halfway through baking time, if
needed.
When done, place turkey on a cutting board; lightly cover with foil. Let
stand 15 minutes before cutting into slices and serving.
To make turkey gravy: Heat the liquid reserved from turkey drippings in a
saucepan over medium-low heat for several minutes until liquid is clear again.
Whisk ﬂour into the turkey fat, until mixture is golden, about 6 minutes.
Next, whisk the liquid from turkey drippings and turkey stock together into
the fat-ﬂour mixture. Increase heat to medium-high and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes.
Season gravy with salt and pepper to desired taste. Serve while hot.

RURAL MISSOURI | DECEMBER 2017

Homemade Pan Rolls

1 cup plus 2 tablespoons warm water
1/3 cup vegetable oil
2 tablespoons active-dry yeast
1/4 cup sugar
1-1/2 teaspoons salt
1 egg
3-1/2 cups bread or regular ﬂour
1 to 2 tablespoons butter, melted (for brushing top of rolls when done baking)
Heat oven to 400 degrees.
In the bowl of a stand mixer, combine the water, oil, yeast and sugar and
allow the mixture to rest for 15 minutes.
Using your dough hook attachment, stir in the salt, egg and bread ﬂour.
Knead with dough hook until well incorporated and dough is soft and smooth.
This will take about 8 to 10 minutes.
Form dough into 12 equal size dough balls and then place in a greased
9-inch-by-13-inch pan and allow to rest for 10 minutes before baking.
Bake for 12 to 13 minutes at 400 degrees or until golden brown. Check one
in the center to be sure they're not doughy inside.
While rolls are hot, brush the tops with melted butter.

Apple Cider Brined
Turkey Breast

Table of Contents for the Digital Edition of Rural Missouri - December 2017