Over the years, I have baked a turkey in a paper bag, removed and roasted the breast which was sliced and served with a wild rice and porcini mushroom side dish, maple glazed a turkey, and even double stuffed a turkey, had to make the sausage stuffing for that one. However, the best turkeyby far is brined. Brining helps the turkey stay moist. And it is so much simpler than the double stuffed, twenty times simpler! This year, I used a recipe from epicurious.com, a really great resource. I cheated a bit on the sage gravy, there were simply too many steps to accomplish when tired. For the gravy, I used some of the pan drippings, the sage broth and some extra chicken broth added to a white roux made with 4 T of butter and 1/2 cup of flour.
This year’s menu
Table setting at Mise en scène
Sweet Potatoes with Maple and Orange
Cranberries with Ruby Port
Herbed Stuffing with Mushrooms
Green Beans with Almonds
Côtes du Rhône
Hmm, can’t find the html for Foodie Friday and it looks like I posted to the wrong date! Fail! Oh well, I am going to blame it on Flu-tober, the month I had the flu not once, but twice!