A Tale of Two Turkeys
Being an ex-pat in the UK, I find that hosting Thanksgiving across the pond has its advantages. The shopping hassle is much less this time of year, and I get to cook yummy "American" food (well, you know...) for a bunch of excited British friends who tend to be much more thankful to celebrate it than many Americans I know (they love the idea of a non-denominational holiday which is simply about giving thanks - but yeah, we talk about giving the natives syphilis, etc., too). And no family bickering! Well, we faked some, just to make it authentic.
I had a houseful this year, so I made TWO birds. Have to ensure leftovers, after all!
I'm sure everyone has amazing recipes, but since I've had my Turkey day early - amazingly, we don't have Thursday off here in the UK ;-) - I thought I'd post these pics as inspiration. Before/after and recipes (plus sides porn) under the cut.
Maple & Cider Brined Turkey
I brined my 12ish lb. turkey in a huge stock pot with maple syrup, apple cider, cloves, nutmeg, brown sugar, tons of salt, and enough water to cover. Ideally I would have simmered the syrup, sugar, cloves, and cider first and let it cool, but I was short on time and wanted to get it soaking! I did that for 24 hours. Then...
Drained him, stuffed him with sliced apples, pears, and onions, slathered him with butter, then topped him with BACON! This bacon-topped turkey thing is big over here, and I'd never tried it before. From what I can tell, just does the same thing as the butter, only meatier.
Ready to go in the oven.
I covered the pan in foil (tented so it doesn't touch the bird), then blasted it for about 40 min. at 220 C (425 F). Then I turned the oven down to 170 C (325 F) for about 3 hours. At the end of that, take out the bird, and check it with your meat thermometer. Scoot the bacon off the skin (let it sit in the bottom of your pan with the juices), then turn the oven back up to about 200 C (400ish F) and blast that skin til it's golden, baby. Remove, and let rest for about 45 before carving. Munch the bacon as your chef's treat.
Garlic Herb Turkey
This one is really straightforward. No time to brine for me, but by rubbing the butter under the skin, it is a lovely moist bird! So, chop up a bunch of fresh green herbs (and make sure you pronounce the 'H' here in the UK!) - parsley, sage, rosemary, and thyme (sing it!), and tarragon too! Save the stems. Whip this into softened butter with some sea salt and lots of pressed garlic. Get your bird clean and ready (pat her dry), and stuff her with the stems from the herbs you've chopped, sliced lemons, onions, and whole cloves of garlic. Then run your hand under the skin of her breast to loosen. I then take a little spoon and get a nice dollop of the butter on each side of the skin, then massage it all over from the outside (very porny). Once that is all done, slather the remaining butter over the top.
Oh yeah, and dress her up (with your love) and with some salt, pepper and fresh herbs to make her pretty.
Roast with the same method as the first turkey (blast, lower temp, blast again). Rest, carve, indulge!
Oh, and the sides... mashed potatoes, creamy gravy (made from the garlic-herb drippings, flour, and cream), mushroom & sage stuffing, sweet potato & pecan casserole, and roasted autumn veg. Mmm:
Have a wonderful Thanksgiving, wherever you are!
I had a houseful this year, so I made TWO birds. Have to ensure leftovers, after all!
I'm sure everyone has amazing recipes, but since I've had my Turkey day early - amazingly, we don't have Thursday off here in the UK ;-) - I thought I'd post these pics as inspiration. Before/after and recipes (plus sides porn) under the cut.
Maple & Cider Brined Turkey
I brined my 12ish lb. turkey in a huge stock pot with maple syrup, apple cider, cloves, nutmeg, brown sugar, tons of salt, and enough water to cover. Ideally I would have simmered the syrup, sugar, cloves, and cider first and let it cool, but I was short on time and wanted to get it soaking! I did that for 24 hours. Then...
Drained him, stuffed him with sliced apples, pears, and onions, slathered him with butter, then topped him with BACON! This bacon-topped turkey thing is big over here, and I'd never tried it before. From what I can tell, just does the same thing as the butter, only meatier.
Ready to go in the oven.
I covered the pan in foil (tented so it doesn't touch the bird), then blasted it for about 40 min. at 220 C (425 F). Then I turned the oven down to 170 C (325 F) for about 3 hours. At the end of that, take out the bird, and check it with your meat thermometer. Scoot the bacon off the skin (let it sit in the bottom of your pan with the juices), then turn the oven back up to about 200 C (400ish F) and blast that skin til it's golden, baby. Remove, and let rest for about 45 before carving. Munch the bacon as your chef's treat.
Garlic Herb Turkey
This one is really straightforward. No time to brine for me, but by rubbing the butter under the skin, it is a lovely moist bird! So, chop up a bunch of fresh green herbs (and make sure you pronounce the 'H' here in the UK!) - parsley, sage, rosemary, and thyme (sing it!), and tarragon too! Save the stems. Whip this into softened butter with some sea salt and lots of pressed garlic. Get your bird clean and ready (pat her dry), and stuff her with the stems from the herbs you've chopped, sliced lemons, onions, and whole cloves of garlic. Then run your hand under the skin of her breast to loosen. I then take a little spoon and get a nice dollop of the butter on each side of the skin, then massage it all over from the outside (very porny). Once that is all done, slather the remaining butter over the top.
Oh yeah, and dress her up (with your love) and with some salt, pepper and fresh herbs to make her pretty.
Roast with the same method as the first turkey (blast, lower temp, blast again). Rest, carve, indulge!
Oh, and the sides... mashed potatoes, creamy gravy (made from the garlic-herb drippings, flour, and cream), mushroom & sage stuffing, sweet potato & pecan casserole, and roasted autumn veg. Mmm:
Have a wonderful Thanksgiving, wherever you are!