Rock Your Palate » oranges

Mum & Shanna’s Moist Thanksgiving Turkey

Anne — Wed, 23 Nov 2011 01:32:37 +0000

Preheat oven to 425
Pat dry turkey and sprinkle with pepper and a little salt or perhaps a salt substitute like Mrs Dash
Fold turkey wings under legs so to not burn,
The drum sticks could be tied together or tucked in
For my favorite basting blend I use virgin oil olive, unsalted creamy butter [4 TBSP each]
and Herbs de Provence [Southern France.]
I like to stuff my turkey with quartered onions, oranges and thyme.
And the Cook the stuffing in the oven in my le crosuet casserole dish.
Baste the turkey before it enters the oven… continuing as needed

Add you turkey to the 450F oven for 20 minutes
Turn your oven down to 350F and cover the top [breast] with foil or paper bag.
This will limit burning
When Turkey reaches 170F in the deepest section of the bird.

Remove from and sit for 25 minutes
Just long enough to cook the gravy, add the prepped ahead: potatoes and sweet potatoes, my green bean casserole, rollsin the free oven.

And then finish your remaining glass of Riesling… or Merlot
Get some one to carve the bird.

Bon appetite

Brine your Fresh Turkey

Anne — Mon, 21 Nov 2011 01:01:50 +0000

Few years back My daughter and son-in-law bought a local fresh turkey. So we decided to soak the bird in a brine liquid.
This recipe is for a bird was bout 20lb.
Place the turkey in a lined a 5 gallon bucket with a plastic bag at least the night before serving.

2 cups of water

2 cups of cran-apple juice

2 cups of apple juice

2 cups of kosher salt

2 garlic cloves, minced

2 TBSP black pepper

Fresh sprigs of rosemary

3 large peels from an orange, cut into sections

If the bird is not totally covered add more cold water.
Tie off bag and leave in bucket at 40F
Next day, rinse you bird off.
And proceed cooking.

Bon Appetite
Store bought turkeys have a salt solution added so be careful with the amount of salt you add.

Pomanders

Anne — Mon, 08 Dec 2008 00:06:55 +0000

Pomanders date back to Victorian Times and is a very easy to make and an aromatic holiday treat.

Select 3 firm blemish free oranges

2 – 3 jars whole cloves [1oz per jar]

ground cinnamon, nutmeg, ginger

ground orris root [herbal shop]

Mix spices and orris root together at a ratio of 3:1; this will help dry your pomander and keep it fragrant. Use a skewer to poke holes in your orange in a desired design. Push the stem of the clove into the pre-made holes on the orange.

Once you are happy with your design and for a more fragrant fruit roll orange in spices and orris root mixture. This more contemporary approach will only last for a few weeks. While the orange drys keep in a cool, dark place.

Choosing to cover the orange entirely with cloves and then rolling in spices mentioned will assure a long shelf life. Ribbons can be attached for hanging on the tree or placed in a bowl for a pleasant aromatic centerpiece.