Friday, October 1, 2010

Turkey 101

I'm still thinking about Turkey so to continue on yesterdays theme, here is a recipe I found on House & Home.  I think it reads very tasty!!  Even though I have plans to go to my in-laws for next Saturday night Thanksgiving and then home to Kingston on the Sunday morning to celebrate with my family, I may try and make this myself in a few weeks time.  Who's in for a 2nd or 3rd turkey dinner?  Maybe I'll wait till November.  We'll See...


The most important step in roasting a perfect turkey is purchasing a quality bird. This is about 90% of the work. You can order fresh naturally raised or organic turkeys from independent butchers. Brining is a restaurant trick for intensifying flavour and improving texture, and this "dry" brining method is easy and effective. Using kosher salt is essential; be sure to rinse all traces of the sugar-salt mixture from the bird before roasting.

Turkey Brin Ingredients:
3 cups brown sugar, packed
1-1/2 cups kosher salt
2 tbsp dried sage
2 tbsp dried thyme
2 tbsp dried savoury
1/2 tsp allspice
1 13-15 lb. turkey
1 bunch fresh parsley
3 tbsp unsalted butter, at room temperature

Brin Instructions:

Step 1: Combine brown sugar, salt, herbs and spices in a bowl. Rinse turkey and dry very well with paper towels. Place turkey in a large pan or even a plastic bag, then pack brown sugar mixture all over exterior of turkey, and place some in cavity as well. Cover and refrigerate 24 hours.

Cooking Instructions:

Step 2: Preheat oven to 450°F. Rinse brining mixture from turkey, inside and out, gently rubbing so it all comes off. Pat dry. Stuff parsley into cavity.

Step 3: Place turkey on rack in roasting pan, bend and tuck wings under the body and loosely tie drumsticks together. Rub all over with butter and tent loosely with foil. Roast 10 minutes, then reduce oven to 325°F and roast another 2-3/4 to 3-1/2 hours or until an instant-read thermometer inserted into the thickest part of the thighs (test both, do not touch the bone) reads 175°F. During the final hour of cooking, remove foil and sprinkle lightly with kosher salt.

Step 4: Remove turkey to a platter, tent loosely with foil and let rest at least 25 minutes before carving.

Step 5: To make gravy, carefully spoon most of fat out of drippings remaining in roasting pan, leaving behind about 4 tbsp, as well as all the browned bits. Place pan on stove over medium-high heat and stir flour into drippings until completely incorporated. Cook for 30 seconds then whisk in 2 cups turkey stock and wine (if using). Cook, whisking constantly, until thickened, scraping up and incorporating all browned bits from pan. Reduce heat to low and whisk in additional stock to reach desired consistency. Season to taste with salt and pepper.

Now I couldn't possibly leave you without showcasing a mouth watering turkey or a beautiful kitchen to cook it in. 

Photo by Michael Graydon

The floor is very cool!  Not everyone could live with a patterned floor but it sure does look good.  I love the old harvest table, double oven and huge stainless steel fridge.  It looks like  a chefs kitchen. 

I hope everyone's weekend is wonderful!  Relax and have fun.  I took Monday off work to relax and work on the blog.  See you next week.  xo

Check out the tip left in the comments by Lifebegins@thirty.  It's awesome!


  1. Oohh a good turkey tip that has changed our holiday meals for the better is rather than putting the cooked bird on a platter with foil, pull it out and wrap it in a clean fluffy bath towel. There is something about it that makes the turkey SO moist.

    Leave it like that for half an hour while you finish off the veggies, gravy, etc.

    Then unwrap, put on platter and carve!!

    PS make sure you wash the towel after haha

  2. What a beautiful kitchen! I love the combination of old and new. Thank you for your sweet post...enjoy your long weekend.


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