The Turkey
1. Delya Gates Raises Delicious Turkeys
Got our turkey from Delya up on Fairview right here in Ojai. I was skeptical cuz it looked like a Supermodel turkey. Long legs and flat chested. I was worried that there would be no meat. The 9lb. was the perfect amount for 4 peeps with just enough meat for some sandwiches tomorrow. And, most importantly the bird tasted great!
2. Salt and Sugar Brine
- Dissolve 1 cup sugar and 1 cup salt into a gallon of water. Add some cinnamon sticks, bay leaves, crazed black peppercorns. Warm to make sure it all dissolves and then cool. Use ice if in a rush.
- Place turkey breast side down into a garbage bag inside a white foam cooler. Pour in brine and add another gallon water + to cover bird. Seal and put in garage if cold enough.
- 9 hours later, remove and put in fridge uncovered.
3. The Mark Bittman 45 minute method
- Set oven to 400 or so
- Remove backbone and open turkey up
- Lay in roasting pan and smear with butter
- Tuck in garlic cloves and herbs
- Pour a little water into pan
- Place in oven and set timer for 23 minutes
- Turn bird in oven and set timer for another 23 minutes
- Check bird and allow to cook for as much longer as necessary dep on size
The Stock
- Brown the Giblets
- Add some big pieces of onion, carrot and celery
- Deglaze with chosen liquid
- Add Broth from store
- Add Aromatics like Rosemary and such
- Bring to boil and allow to simmer until you start to need it
- Drain
The Stuffing
- Get Olivia’s homemade herbed breadcrumbs from Farmer and the Cook
- Melt too much butter and remove some (2 sticks)
- Add chopped onion and celery (1 cup each)
- Add pine nuts and chopped pecans (1 cup or so total)
- Add salt and herbs and pepper
- Stir in breadcrumbs and add back in butter to toss (6 to 8 cups)
- Stir in Chopped Parsley
- Stir in Stock (about a cup)
The Carrots
- Get Fresh Carrots from market
- Cut in cool shape like Ed taught you
- Saute in Pan until starting to turn golden
- Add chopped ginger and shallot. Continue to saute
- Add Orange Juice, Maple Syrup and Soy Sauce and Water
- Turn heat to super low, cover and allow to braise
- When ready to serve, toss with mint and orange zest
- Can be made ahead, but get super super soft
The Mashed Potatoes
- White Rose? Potatoes from Market
- Pealed and chopped in half (so left pretty big)
- Placed in cold water and brought to a boil
- Boil for 25 minutes or until potatoes are practically falling apart
- Drain and put right back into hot pan and put on burner, allow to dry out
- Begin to Mash with masher
- Eventually add in buttermilk/butter/heavy creme mixture you melted
- Continue to mash until fluffy and light
The Green Beans
- Prep by cutting ends off
- Right before about to eat, steam for just a few moments so beans stay crunchy
- Toss with some butter, salt and chopped herbs, like dill
Gravy
- My gravy did not work at all this year. Never got thick. Even went to the trouble of making a roux. So no notes here except to get better advice next year.
Cranberry Sauce
- Buy Olivia’s Ginger Cranberry Sauce again.
Desert
- Thank you Knead Bakery for the Pecan Tart and Apple Creme Fraiche Tart!
- Thank you Whip Cream!
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