The Holidays are here! So is one version of my Thanksgiving Turkey. Since I had already practiced it earlier this year, I had an idea as to how to work with a 15 pound bird. I did not need to soak the bird overnight in a marinated or as its called BRINING the bird. (Here is a video on the subject of Brining : http://www.foodnetwork.com/videos/turkey-brining-secrets/866.html)
I defrosted the bird, cleaned it seasoned it lightly, moisturized it and then wrapped it in bacon and stuffed it with Italian sausages, nuts, brea, fennel.. well you get the idea. I roasted the bird for several hours on low heat. The end results were amazing. Served it with roasted Parsnips and Potato puree.
The drippings were reduced in oranges and cognac. I then put the sauce over the breast and other parts of the bird. Then I divided up the bird and delivered food to all of my friends who were working. the eve of thanksgiving and the day after. Received great reviews.
I also want to mention, please take out time this holiday to give back to those in you community that are in need this holiday. The holidays can be very hard on folks on so many fronts and giving to someone who can really use your friendship or your ear or some clothes or food can be good for them and your heart as well.
