Happy Thanksgiving to all!
Yesterday was spent cooking a wonderful Apple Brined Turkey from the Washington Post. I learned that a few steps can be skipped and still have success with the turkey. I didn’t ice the turkey breast for two hours prior to cooking it. I meant to, time just got away from me. I only brined it for twelve hours, not one to two days, again that time thing. Finally, I didn’t place the roasting pan on the floor of the oven. Yet it was still marvelous. It was as good or better than the Double Stuffed Turkey from a recipe from Bon Apetit Magazine that I have done for most years. Even better, it required significantly less work than the Double Stuffed Turkey.
We enjoyed a Port Wine Turkey Gravy with it, very simply created with 4 T butter, 1/4 butter, stock and pan drippings to make it the right consistency and 2-4 T Tawny port. It was truly a simple, last minute creation. Thanksgiving knocks me out even more than Christmas, so we were nearly eating our turkey with reconstituted packaged gravy. Needless to say, this was much better and took just as much time.
The sweet potatoes were mashed with orange juice and maple syrup, 1/2 cup orange juice and 1/4 cup maple syrup.
The cranberries were fresh, simmered with 1/2 cup water, 1/2 cup orange juice, 1/2 teaspoon cinnamon, and 2 T of Ruby Port, until thick, about twenty to thirty minutes on medium to medium low heat.
The cats knew the very moment the turkey was being carved and that they were getting a Turkey treat. We just give them about a tablespoon apiece, not too much. One cat had rubbed his face and rolled on the floor in front of the stove in the last hour of baking.