Or, into the kitchen for Thanksgiving.
What a great time. I prepped for a few days, did everything I could before-hand, et voila! It was done.
I'm going to post this in stages, so check in frequently! We'll start out with the end. The turkey. I borrowed a recipe from The Inn at Little Washington. The brine has 23 ingredients. If you're interested, post your e-mail and I'll send you the recipe. Good luck finding all of the ingredients. I was able to get 21. Mike says he only tasted 19.
Here's what the bird looked like:
Making a little roux for the gravy. I prefer to deglaze the roasting pan with some white wine and reduce that until it's barely liquid, pour in the drippings (minus the fat) and add it to the roux with some stock.
The cranberry dressing is fairly traditional with two bags of cranberries, one cup of water, 3/4 cup O.J., 1/4 cup Grande Marnier, and 2 cups of sugar. Simmer 'til it's thick and all the berries have popped (or pop them as you simmer) roughly 1/2 hour.
What a great time. I prepped for a few days, did everything I could before-hand, et voila! It was done.
I'm going to post this in stages, so check in frequently! We'll start out with the end. The turkey. I borrowed a recipe from The Inn at Little Washington. The brine has 23 ingredients. If you're interested, post your e-mail and I'll send you the recipe. Good luck finding all of the ingredients. I was able to get 21. Mike says he only tasted 19.
Here's what the bird looked like:
Making a little roux for the gravy. I prefer to deglaze the roasting pan with some white wine and reduce that until it's barely liquid, pour in the drippings (minus the fat) and add it to the roux with some stock.
The cranberry dressing is fairly traditional with two bags of cranberries, one cup of water, 3/4 cup O.J., 1/4 cup Grande Marnier, and 2 cups of sugar. Simmer 'til it's thick and all the berries have popped (or pop them as you simmer) roughly 1/2 hour.
2 comments:
Hi David,
Stopping in from Mike's blog. I'd love to have the brine recipe but I don't see a way to email you. Does Mike have the recipe? Maybe he could shoot it to me...
mmmmmmmmmmmmmm
Post a Comment