I’m having a difficult time wrapping my brain around the idea that Thanksgiving is next week. It couldn’t be the 29th why? Anyway, I’m in no way ready. I’m busy painting, slowly, room by room. The kitchen will be sometime between Thanksgiving and Christmas.
Meanwhile, I made my first turkey of the season last week, because I love turkey. I used an herb-spice butter/olive oil spread and herb-spice infuser in the cavity and then roasted it in the traditional method with a tin foil tent.
For the herb butter mixture, I mixed 2 tbsp of butter with dried sage, rosemary, basil, crushed garlic and lemon zest and added about a tbsp of olive oil. Then I lifted the skin on the turkey and spread the mixture directly on the meat, breast and down to the thighs. I used what was left to spread on the skin, along with a good dose of olive oil. I put a cheesecloth ( you could use an infuser or unbleached coffee filter) filled with large amounts of the same spices/herbs and placed in the breast cavity, along with a quartered onion.
I roasted for 15 minutes at 425 degrees, then reduced the temperature to 350 degrees and roasted until the thermometer read 165 degrees. I covered it with foil as soon as the turkey skin was a nice browned color (about 1 hour and 45 minutes in) for the remainder of the cooking time. I left it covered after I removed it from the oven and let it rest for 20-30 minutes.
It was very flavorful. Moist enough. I think I’ll repeat it on Thanksgiving, maybe adding 1 or 2 halved oranges in the breast cavity.
Sorry for the light posts. I do have some fun things in mind though, starting with Orange Brownies tonight. So there’s that. Roasting is our menu exchange theme for tomorrow, so I thought I’d start things off with some asparagus which I think would go very well with JeffreyW’s flatiron steaks. He made them look so good, I’m going to try one this week. I usually go for sirloin, but these looked amazing, so I’ll give them a taste. I’ll let you know how they turn out. Now for a side:
Roasted Mozzarella Asparagus
- 2 pounds fresh asparagus
- Good olive oil
- Salt & Pepper
- 1/2 cup fresh, shredded mozzarella
- 1/2 tsp lemon zest
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus. A quick trick is to keep the rubber band in place, snap off one or two to see where the tough break is, then use a knife to cut them all at that place. Remove rubber band and wash stalks thoroughly, pat dry.
Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat completely. Spread in a single layer and sprinkle liberally with salt and pepper. Roast for 25 minutes, until tender but still crisp. Spread mozzarella and lemon zest evenly over the top and broil for 2 minutes or until the cheese is melted and golden.
If your weather allows, you can also do these on the grill, use a nice grilling pan and adjust the time according to grill temp.