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!
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!
With Thanks and thanks and thanks,