Perfect Turkey – Rimann Liquors

Perfect Turkey

November 1, 2013

As our circle of family and friends grow, the hoidays can get hectic.  To allow more time for the people in your ilfe we offer some simple yet delicious holiday recipes.

Perfect Turkey

The brine makes this roasted turkey extra moist.  Stuffed with vegetables and it is perfect for the holidays.

  • 1 18 lb whole turkey (neck and giblets removed)
  • 2 cups kosher salt
  • 1/2 cup butter, melted
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 large onions, peeled and chopped
  • 4 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 cup dry white wine

Rub the turkey inside and out with the kosher salt.  Place the bird in a large stock pot, and cover with cold water.  Place in the refrigertator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Preheat oven to 350 degrees F.   Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter.  Place breast side down on a roasting rack in a shallow pan.  Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf.  Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with tthe white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F./  CArefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.  Allow the bird to stand about 30 minutes before carving.


Brussels Sprouts with Hazelnuts

This is a tasty way to get your vitamins!

  • 1 cup Monin Hazelnut Gourmet Syrup
  • 4 lbs. fresh Brussels sprouts, outer leaves removed
  • 8 Tbsp. butter
  • 1 cup sliced shallots
  • 1/4 cup slivered orange zest
  • 1 Tbsp. dried thyme
  • 1/2 cup toasted and chopped hazelnuts

Preheat the oven to 350F. Lightly butter a casserole dish. Cut an \”x\” into the root end of each Brussels sprout. Drop into boiling, salted water and cook for 5 min. Drain and refresh in ice water. Melt butter in a sauté pan and cook shallots for few min, until soft. Add Brussels sprouts and syrup and cook over medium heat until well glazed, about 3-5 min. Remove from the heat, add the zest, thyme, and nuts, and bake in the casserole dish for 15 min, or until tender and heated through.

Creme Caramel Cheesecake


  • 1/2 cup Monin Caramel syrup
  • 8 oz. pkg. cream cheese, room temp
  • 1/3 cup sour cream, 2 large eggs
  • 1 prepared graham cracker crust


  • 4 Tbsp. Monin Vanilla syrup
  • 1/2 cup sour cream
  • Cocoa powder, for dusting
  • 1/2 cup chilled whipping cream

Preheat the oven to 350 F. Beat the cream cheese until soft. Add the 1/2 cup of the Caramel syrup and the 1/3 cup of sour cream and mix well. Add the eggs, one at a time, mixing until smooth. Pour into the crust and bake for 30 minutes, or until set. Transfer to a rack to cool for 10 minutes. Whisk the remaining 1/2 cup sour cream with 2 tablespoons of the Vanilla syrup. Spread over the top of the cheesecake. Chill for 5 hours, or overnight. Just before serving dust the top with cocoa powder. Whip the cream to soft peaks with the remaining 2 tablespoons of the Vanilla syrup. Pipe the whipped cream around the edge of the cheesecake with a pastry bag fitted with a star tip.

Candied Pecans

  • 1 egg, separated
  • 1/4 cup Monin Caramel syrup
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 3 cups pecans (or walnuts or a mixture of both)

Preheat oven to 250 F and line a baking sheet with parchment paper In a medium sized bowl whisk egg white (save yolk for another use or discard) until light in color and foamy, about 2 minutes. Add caramel syrup, sugar, and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coat. Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to allow the nuts to have an even candied coating and bake until nuts are a very light golden, and all of the liquid has dried, about 45 minutes. Let cool completely and store in an airtight container. Makes 3 cups.

Pumpkin Fudge

The ultimate pumpkin lovers delight.  Creamy and smooth,

it will end any meal happily.

  • 2 T butter
  • 2 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1 t ground cinnamon
  • 1 cup white chocolate chips
  • 7 oz marshmallow creme
  • 3/4 cup canned pumpkin
  • 1 t vanilla extract

Line a 9×9 inch pan with aluminum foil and set aside.

In a quart saucepan, heat milk and sugar over medium heat.  Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin puree and cinnamon; bring back to a boil.  Stir in marshmallow creme and butter.  Bring to a roiling boil.  Cook, stirring occasionally for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla.  Stir until creamy and all chips are melted.  Pour into prepared pan.  Cool, remove from pan, and cut into squares.  Store in a cool dry place.



Sorry! You must be at least 21 to use our site.