ATLANTA - Trees & Trains Make for a Festive Season in Duluth: Visitors to the Southeastern Railway Museum in Duluth already know the museum boasts in an incredible collection of actual railroad cars and locomotive memorabilia. But this time of year, an equally impressive display of festive trees helps fill the museum's 35-acre site.
The second annual Festival of Trees is taking place from November 18-December 31, and is included in regular museum admission. The festival includes trees sponsored and decorated by local businesses and organizations, with visitors invited to "vote" for their favorite by donated money to that tree. All the money collected as "votes" will go to Habitat for Humanity.
Good Day Atlanta's Paul Milliken spent the morning exploring the Southeastern Railway Museum, as well as taking in the unique collection of holiday trees.
"Hosea Helps" is getting ready for the official start of the 47th Thanksgiving Dinner Festival hosted by "Hosea Feeds The Hungry." Elisabeth Omilami joins us today on Good Day Atlanta to discuss the details of the largest sit down dinner in the Southeast. For more information click here.
Cider brined turkey with Foundation Social Eatery: We are just a few days away from one of the most American holidays, Thanksgiving. It's the one day that is all about giving thanks, and food. The sooner you prepare the better your Thanksgiving dinner will be. For more information on Chef Mel Toledo from Foundation Social Eatery click here. See recipe below.
Cider Brined Turkey
For the brine:
8 quarts water
2 Cups salt
2 Cups white sugar
2 Tbsp black pepper corn
2 Tbsp juniper
1 orange peel
3 bay leaves
2 sprigs rosemary
10 sprigs thyme
1 Turkey (12-14 lb), neck and giblets removed, turkey rinsed
Cavity of turkey:
1 orange quartered
3 sprigs thyme
2 fresh bay leaf
4 cloves garlic, hand crushed
In a large saucepan, over high heat, combine the brine ingredients and bring to a boil, stirring to dissolve salt and sugar. Remove from heat and allow to cool completely. Place the turkey in a large pot and add brine so the turkey is completely covered. Refrigerate 24-36 hours.
Remove turkey from brine, rinse, and pat dry. Stuff cavity of turkey with the orange, thyme, bay leaf, and garlic. Place turkey breast side up and truss legs with kitchen twine. Let turkey stand at room temperature for an hour.
Preheat oven to 450 F. Brush turkey all over with butter. Place on a rack in a large roasting pan. Transfer to oven and reduce the heat to 400 F, roasting for 30 minutes. Baste occasionally with pan drippings. Then reduce the oven to 350 F and continue roasting 2-2.5 hours or until the internal temp of the breast is 165 F and the thigh 175 F. Remove from oven, and transfer turkey to carving board. Loosely tent with foil and allow turkey to rest 20-30minutes before carving.