The Perfect Roast Turkey

 

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The Turkey. It’s the prize of the table, no need for a centerpiece with this bird, for if it’s cooked right its glory is more than regal enough to make your table glow. This year we are getting our own bird and I couldn’t be more excited to try a wild Oregon bird. Normally I pour over the local stores and their turkey providers, weighing the pros and cons of heritage birds, organic birds, and trying my hardest to find a free range bird that lived a healthy life before it lands on my table. This year my husband will be hunting for a perfect wild bird to grace our table and I am over the moon!

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In the spirit of the season I did a blog on My Cooking Spot direct from Marcella Rose’s kitchen of my classic recipe for the Perfect Roast Turkey. I have included a recipe for brining as I feel it makes a luscious bird full of juicy goodness but you can skip ahead to the roasting directions for your bird if you want to by-pass the 24-hour brining process. I am using my great grandmother’s recipe for the Perfect Thanksgiving Turkey. She would soak cheesecloth in wine and butter and drape it over her bird; this allows the breasts to retain more flavor and moisture as it cooks. Simply remove and discard the cloth for the final hour of cooking and a perfectly brown turkey will be your reward.

I hope this blog breaks the Thanksgiving bird down for any novice to make a Turkey the whole table will enjoy. Follow the link for my recipe to brine, twine and have a Perfect Roast Turkey in no time!

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With Thanks and thanks and thanks,

Marcella Rose

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Herb Butter on Sweet Summer Corn

Here in an except from my latest guest bloog on My Cooking Spot.  For the full blog go to Herb Butter on Sweet Summer Corn.

 

Summer.  It’s finally here!  One of my personal favorite ways to while away the summer days is spending time outside any way that I can.  In New York City it was always a challenge, no car to escape the city, no mountain to climb to feel the solitude, no hammock to relax in while the hours slipped by.  So I would walk by the water, wander in Central Park, take in the farmers market or go to one of the many street festivals.  It was at such a festival that I had my first taste of Street Corn.  I was instantly hooked!  Fire grilled corn with the husk still attached is then slathered in this cilantro butter and cotija cheese.  It’s pure food heaven.  I dream about it to this day.  Dreams so real and vivid I will literally drool!

 

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Readers today I give you my play on “Street Corn.”  The flavors are different, one could say more Italian, the cotija cheese is replaced by nutty salty parmesan, the citrus-like cilantro replaced by earthy parsley. Garlic is added for a kick and lime to give it that summer smack of tartness.  The thing that rocks about making herbed butter is, it adds a bust of flavor to anything you butter up.  Use it in place of fat in savory baked dishes like meat pies, slap some on steamed veggies, heat it up and slather it on your burger bun before toasting, spoon some into your baked potato to take it to the next level, dollop it on broiled fish, melt it onto grilled oysters, or heat to liquid state and dunk in shell fish… the possibilities are endless.

 

 

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Head on over to th full blog for the quickest, easiest, most sress free way to cook corn…like ever.  Herb Butter on Sweet Summer Corn

 

Butter up!

Marcella Rose

 


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