Thanksgiving is upcoming and I know you’re looking for a simple way to make that roasted bird delicious, tender and juicy. Have no fear! My good friend and Granite State food and wine writer, Laurie-Beth Robbins, is here to save the day, or the bird, as it were.
“Turkey? I look for a free range and natural or local turkey (if possible) without added hormones and from a clean and spacious environment, where the birds may run freely. Following the time table suggested on each bird per pound, I roast turkey two ways, depending on the guests coming, and both are superb!
Roasting the bird in the oven breast down, makes for some extra moist meat, and too, basting the poultry with its natural juices, every 12-20 minutes, creates that gorgeous and tasty crisp skin! Rubbing the turkey in just oil (Grapeseed or high-heat refined Safflower) results in a remarkably flavorful masterpiece, and always prompts guests to question the ‘secret recipe’, as ‘less’ is indeed more. Pink Himalayan sea salt, black pepper, and the ladled natural drippings from the pan can be added when it's done.”
Want a more flavorful bird? Laurie-Beth continues. “If a more savory sensation or some spice is desired, stuffing olives, fresh rosemary and whole garlic cloves under the skin, prior to roasting breast down, is a scrumptious route too! The medley melts and oozes about into another 'layer' one will slice into when enjoying their meal.”
Additional advice? “Don't forget to let your turkey sit or ‘rest’ as the chefs say, for a good 20-30 minutes once it's out of the oven. This way, the juices stay inside the bird instead of bleeding right out at first slice, and it gives everyone the proper time to enjoy each other and, of course, wine!”
As for the perfect pairing with turkey, Laurie-Beth suggests two American wines. “ Michael-David's ‘Petite Petit’ is a petite sirah and petite verdot blend that's terrific, and Francis Ford Coppola's ‘A Votre Sante’ Chardonnay may be named after the French ‘to your health’ toast, but is a Californian sip that couples quite nicely with turkey.”
Laurie-Beth Robbins is a writer, passionate wine drinker, foodie, and dogaholic. She lives on the New Hampshire Seacoast and may be reached via her web site at: www.sassfrommyglass.com. Coming in 2012, Laurie-Beth will blog about healthful and exotic food. Check out www.smartoctopuscookie.com.
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