Choices are hard. Especially during the holiday season when there are so many decision to be made: What to get for Aunt Esther–socks or tea? Where to take the kids to celebrate winter break–ice skating or the movies? What to do about all that snow piling up on the front walkway–shovel it or just hope it melts before Grandma arrives for Christmas dinner?
We know it’s tough, so avoid one of the biggest decisions of the season with a holiday meal that pleases everybody! Our Citrus-Herb Turkey Brine turns out a bird that’s fit for the most festive of holiday tables and comes together in a pinch with That’s Tastsy Garlic Puree, while our Festive Roast Pork Loin delivers huge flavor with plenty of That’s Tasty Oregano, Rosemary, and Parsley. Nobody can say you didn’t make a good call with these two on the table! Now go get ’em, tiger!
Citrus Herb Turkey Brine
- 1 Turkey (15 – 20 lbs.)
- 1 cup Kosher Salt
- 1 tbsp. Whole Peppercorns
- ¼ cup Brown Sugar
- 3 tbsp. That’s Tasty Garlic Puree
- 6 sprigs That’s Tasty Organic Thyme
- 4 stems That’s Tasty Organic Sage
- 4 That’s Tasty Organic Bay Leaves
- 1 sprig That’s Tasty Organic Rosemary
- 2 Oranges, cut into wedges
- 1 Lemon, cut into wedges
- 1 ½ gallons Cold Water
- Rub ½ cup salt all over the outside of the turkey. Place turkey inside a large pot or container and fill with remaining ingredients.
- Refrigerate overnight, remove turkey and discard brine.
- Pat turkey dry with paper towels and roast according to desired method.
Festive Roast Pork Loin
- 3 Pound Pork Loin
- 1 tbsp. That’s Tasty Organic Rosemary, chopped
- 1 tbsp. That’s Tasty Organic Thyme, chopped
- 1 tsp. Kosher Salt
- 1 tsp. Freshly Cracked Black Pepper
- 1/2 tsp. Smoked Paprika
- 2 tbsp. That's Tasty Garlic Puree
- That’s Tasty Organic Parsley, chopped for garnish
- Preheat oven to 400F.
- Mix rosemary, thyme, salt, pepper, and paprika in a small bowl. Generously rub entire pork loin with seasoning blend.
- Place pork loin in a baking pan, fat side up. Squeeze garlic puree onto the top of the pork loin and rub evenly over the entire top.
- Roast for 10 minutes, then turn heat down to 375F. Continue to roast for 50 minutes, or until internal temperature reaches 160F (thicker cuts may take more time).
- Remove from oven and allow to rest for five to ten minutes. Serve with desired sides (we suggest roasted apples, onions and fingerling potatoes!).
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