Friday, July 23, 2010

Summer Bird

Last night I roasted a turkey.  I happened upon this turkey in our garage freezer while looking for a chicken.  A Chef impulse buy.  I never think about roasting a turkey unless there is some sort of holiday involved, but I am constantly eating turkey sandwiches for lunch and thought...hey why not...lets cook this bird.

It is hot as hell here and the idea of indulging in stuffing, while delicious, just seemed ludicrous.  Nobody needs to eat anything in this heat that will sit in your stomach like a brick.  So I found a recipe on Epicurious that stuffed the bird with navel oranges, red onions, and bay leaves.  Epicurious is my favorite place to find recipes online, bar none. I just pop in random ingredients I have to work with for a meal and taadaa...there is a list of recipes that include those ingredients.

Now I have never roasted a turkey all by myself before. Chicken yes. Turkey no.  I have the tendency to shy away from cooking whole carcasses.  I was a vegetarian for 7 years and it is tough for me to handle them without being grossed out, but it is something I am trying to overcome.  But I rinsed the pale pimply little bird and patted it dry...I even reached inside its "cavity" and rubbed it with salt before jamming it full of oranges.   

It was troublesome...but sooo worth it.  Any dish that requires being basted with butter four times over the course of 2 hours is going to be good right? 

We had a couple of friends over to feast with us...turkey is meant to be shared.   Chef made parsnip and chive risotto and broiled brussels sprouts with pancetta and mustard oil...with a killer heirloom tomato and creme fresh salad.

I am dying to dig into the leftovers.  Some people are not "into leftovers" but these leftovers....these leftovers are fit for a queen. 

1 comment:

Anonymous said...

I've made the turkey for the last 2 thanksgivings. I even made two last year, taking one to work. My tick is to cut slits into the skin and rub the butter under it and then stuff crush cloves of garlic under the skin with springs of rosemary and into the cavity with an orange and apple as well. And cuase I'm lazy and don't want to bother basting I've used those cooking bags and they make it so easy!! I love cooking turkeys! Maybe I'll make one soon!