For Those About To Roast…
Turkey with all the trimmings is on just about everyone’s menu this Thanksgiving. Whether you’re a traditionalist or want to try something a little out of the ordinary, family, friends and lots of laughs will always upstage the bird!
Hats off to all you cooks who set out to put the perfect Thanksgiving dinner on the table. It’s always been my favorite family holiday and the one holiday I’ve never been able to present from start to finish. Sure, I’ve done stints at soup kitchens and fixed up a few Mock-giving dinner parties. But when it comes to laying out the spread for family and friends, I’m relegated to sous-chef.
Perhaps that’s because my first “fancy” contribution to the family ritual resulted in cornbread harder than hockey pucks and a party of about 20 whipping them around the table in what’s become my family’s longest running joke. It doesn’t matter how many amazing dishes I’ve served up since, to them, I’ll still be the 21 year-old who couldn’t manage corn bread from a box (the box was my first mistake!). But, I think the more likely reason I’m always a happy guest, is that my sister-in-law makes a kick-ass holiday dinner that is pretty much unparalleled. Pared down over the years, we still start off with Italian favorites before getting to the bird and sides. And, OH, the pies!!! So… I am more than happy to sous-chef in Raleigh and prepare myself for days of deep and long belly laughs with my remarkable and hysterical family.
A cook can dream, though, and this year, I’ve done a little more than that. Before leaving for a little diving vacation in sunny Puerto Rico (which is why this post is short and late… there’s a beach to get to!), I prepared a mini Thanksgiving meal to enjoy on the plane ride. Intrigued with all the hype about dry brining, I created a slightly “wet” version using an herb and olive oil mixture that’s beat out my previous favorite bourbon-roasted method. And the sides… whoa!!
Whether you celebrate with family or friends, at home or at a restaurant, enjoy the day, laugh a lot and remember all the good in your life for which to be thankful. And… no matter how many recipes you see for cranberry sauce (watch for my fabulous chutney recipe on Monday), don’t forget NOTHING beats the kind in the can – ridges and all! Happy Thanksgiving!
Thanksgiving Day Menu
Herb & salt brine roasted turkey
Corn bread stuffing with sausage and oyster dressing
Root vegetable puree with truffle oil and rosemary
Cranberry, Pear and Dried Fig Chutney
Caramel Apple Tart
Dry brining and rubbing the turkey all over with a salt mixture and letting it stand in the fridge for a day is slightly simpler than the wet method but is even more effective in terms of imparting a lot of flavor and keeping the meat moist. You should allow 3 days for the brine but I did mine in 24 hours and it was pretty delicious. Leave another two hours to bring the turkey to room temp before roasting.
Recipe: Herb & Salt Brine Roasted Turkey
Serves 12 - 14
For brining
20 lb. fresh whole turkey
1 Tbl. fresh thyme
1 Tbl. chopped fresh rosemary
2 tsp. chopped fresh sage
1 Tbl. good quality olive oil
Salt & pepper to taste
¼ cup Kosher salt
Four days before you plan to cook the bird, mix the chopped fresh herbs with 1 Tbl. of olive oil in a small bowl. Add salt and pepper to taste. Make sure your turkey is completely dethawed. Remove the neck and giblets inside the cavity, rinse the turkey inside and out and pat dry with paper towels. Slide your hand underneath the skin to loosen it from the breast, thighs and drumsticks, taking care not to rip the skin.
Rub the herb mixture on the meat under the skin, reserved 2 Tbl. to rub over the top of the turkey before roasting. Pat the skin back into place. Rub the kosher salt inside the cavity of the bird. Place the turkey in a large food-safe plastic bag and tie it closed. Put the bag inside a second bag and tie it closed.
Refrigerate the turkey, turning it evenly every day for 3 days.
For roasting
2 Tbl. unsalted butter
10 thyme sprigs
5 sage leaves
3 bay leaves
2 tart apples, peeled, quartered with cores reserved
1 onion, quartered
2 celery stalks, roughly cut into 12 pieces
2 cups water
On Thanksgiving morning, remove the turkey from the refrigerator and bring to room temp (about 2 hours). Rub the remaining herb mixture over the skin of the turkey. Transfer to a large roasting pan and place breast side down (you can also place breast side up, but I find this method yields an extremely moist turkey).
Preheat oven to 425° with your rack in the lowest position. Rub 1 Tbl. butter on the inside of the cavity and leave the 2nd Tbl. in the cavity. Fill cavity with herb sprigs, bay leaves, apple cores and onions. Tie the legs together with kitchen string. Place apples and celery around the rack. Place the neck and giblets in the pan, if desired. Add water.
Roast the turkey for 30 minutes and turn the oven temperature down to 350°. Continue to roast and baste until and instant read thermometer registers 170° F in the thick part of the thigh – about 2 ½ hours. Remove the turkey, flip it right side up on a carving tray and let it stand for about 20 – 30 minutes before carving.
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