My first roast turkey! Ever!
Using an 11 lb fresh turkey, I prepared a variation of this recipe: Epicurious’ Roast Turkey with Herb Rub and Shiitake Mushroom Gravy, substituting cremini mushrooms for the shiitake, and buttermilk for the cream in the gravy, and adjusting the time accordingly. Result- a juicy bird.
Since I was running short on time, the rest of my dishes were eyeballed, with free pours and heaping spoonfuls, but they turned out quite well.
Here are the other dishes served alongside the turkey:
Cauliflower cheese- made with a local Ontario cauliflower, a sauteed onion, Welsh cheddar, sweet Hungarian paprika, butter, flour and skim milk.
Roasted sweet potatoes with butter and maple syrup.
Stuffing made of Italian bread, sauteed onions, turkey liver and giblets, thompson raisins, apples, pecans, butter, water, sage, thyme and home-grown parsley.
Cranberry sauce- just cranberries, sugar and water.
Apple crisp made with flour, butter, cinnamon and Stephano’s granola.
All in all, a success.