Friday, January 06, 2006
This post has been a long time coming. Right after Alison and I turned in our last papers the 884 collective threw a holiday party, complete with a massive dinner. The main component of this dinner was a free turkey from Liz P. Andy made a brine, taking some direction from Alton Brown.
The brine consisted of stock, salt, sugar, herbs and water. The turkey sat in this salty concoction for two days.
After two days, we took the bird out, put her in the roasting pan (also provided by Liz P.) and Andy buttered her up. Looks like he's having fun, eh?
We cut up an apple, a few carrots and a few ribs of celery as well as some thyme, sage and rosemary and stuffed the bird.
We turned the oven as high as it would go, about 450, and set the bird in to get nice and toasty brown on the outside. This of course set off our smoke alarm periodically for about 20 minutes, but it was worth it, look how yummy!
After the desired caramel color on the skin was reached, we turned the oven down to 325 and roasted for about 3 hours. Here is the finished product!
Andy let the bird rest for about 40 minutes while we prepared the other dishes and then set about carving her.
Andy did a magnificent job carving the turkey and arranged it all beautifully on this plate. For sure, some of the best turkey I've ever eaten.
Stay tuned for side dishes!