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Thanksgiving 2010
SO FULL.
I've been brining turkeys ever since Cook's Illustrated first printed the recipe for that years ago, but this year they had a recipe for a glazed turkey, and the hardest thing it called for was butterflying the bird. I have good poultry shears, so I was mostly unafraid, and the rest of the prep is pretty simple: instead of brining the turkey, you rub it with a mixture of salt, pepper, and baking powder, which dries out the skin. Slow-roast the turkey, give it a triple coat of cranberry-molasses glaze, and the results look like this:
It tastes that good, too.
I have no photos of the side dishes, but they were equally tasty: cornbread dressing with loads of mushrooms, Chinese broccoli with olive oil and tons of garlic, cranberry-tangerine conserve, and sweet potatoes with candied pecans. I did not discover until after my brother-in-law had asked me to move the sweet potatoes so he didn't eat them all that he normally doesn't eat sweet potatoes in the first place. I call that a success.
There were four desserts, because you can never have too many of those: spiced apple cider sorbet, chocolate-covered candied ginger, black-bottom pumpkin chiffon pie, and carrot cake cupcakes.
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columbina made the pie. We went through about half of it, but it should make fine breakfast eating. Pumpkin's fruit, okay?
I wasn't planning on decorating the cupcakes, but I had extra frosting, so they all got wee carrots on top. They were delicious, too.
I gave away plenty of leftovers to guests, but we still have more than enough left for sandwiches, and most important, turkey gumbo. Mmm.
I've been brining turkeys ever since Cook's Illustrated first printed the recipe for that years ago, but this year they had a recipe for a glazed turkey, and the hardest thing it called for was butterflying the bird. I have good poultry shears, so I was mostly unafraid, and the rest of the prep is pretty simple: instead of brining the turkey, you rub it with a mixture of salt, pepper, and baking powder, which dries out the skin. Slow-roast the turkey, give it a triple coat of cranberry-molasses glaze, and the results look like this:
It tastes that good, too.
I have no photos of the side dishes, but they were equally tasty: cornbread dressing with loads of mushrooms, Chinese broccoli with olive oil and tons of garlic, cranberry-tangerine conserve, and sweet potatoes with candied pecans. I did not discover until after my brother-in-law had asked me to move the sweet potatoes so he didn't eat them all that he normally doesn't eat sweet potatoes in the first place. I call that a success.
There were four desserts, because you can never have too many of those: spiced apple cider sorbet, chocolate-covered candied ginger, black-bottom pumpkin chiffon pie, and carrot cake cupcakes.
columbina made the pie. We went through about half of it, but it should make fine breakfast eating. Pumpkin's fruit, okay?I wasn't planning on decorating the cupcakes, but I had extra frosting, so they all got wee carrots on top. They were delicious, too.
I gave away plenty of leftovers to guests, but we still have more than enough left for sandwiches, and most important, turkey gumbo. Mmm.
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