Tuesday, November 30, 2010

Thankful for Martha

Right before Thanksgiving, I had rewatched an old Martha Stewart clip show special of some of her Thanksgiving tidbits. One that made me rush for a pen and paper was her turkey basting. Sure, this is a little late for Thanksgiving, but if you're like my family, this is just in time for your Christmas turkey.

  1. In a small pot, bring 3 sticks of butter and 1 bottle of dry wine to a small boil.
  2. After cleaning, stuffing, and prepping your turkey, cover it with 4 layers of 100% cotton cheesecloth.
  3. With a baster, pour some of the butter/wine mix over the turkey. Bake at 450 degrees for 30 minutes.
  4. Baste again, and change the temperature to 350 degrees. Baste every 30 minutes.
  5. About 1 hour before the turkey reaches 180 degrees, remove the cheesecloth and baste one last time. (This was a bit annoying, but well worth it!)

This made for a very savory and beautifully browned bird.

Besides the turkey, we had a plethora of side dishes:
  • Green beans, covered with the basting mix and slivered almonds
  • Sweet potato casserole
  • Butternut squash and sweet potato soup
  • Harvest salad (mixed greens, chopped apples, dried cranberries, pecans, crumbled gorgonzola, and raspberry vinaigrette)
  • Mashed potatoes
  • Glazed carrots
  • Harvest stuffing (stuffing mix, chopped apples, walnuts)
  • Fresh bread rolls from the farmer's market
  • And, of course, a tofurkey for me!
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