Chef David Hagedorn adapted this recipe from the Vanderbilts and published it in the Washington Post a few years ago. No jive turkey. It is the best. But one would not expect less from Old George who also wowed us with the 250 room Biltmore House [ha] in my hometown of Asheville.
This recipe requires an oval roaster that can withstand the direct heat of the stove top. Starting on the stovetop creates an incredible broth that infuses the turkey with flavorful moisture and is also reserved to flavor gravy and stuffing. Dang, that’s good!
I’ve made this recipe with a HUGE (24 lbs I have big boys) turkey that barely fit the pan. It worked but there wasn’t much room for the broth. The broth from this recipe is gold so try not to go over 18-20 lbs. Adjust cooking times accordingly.
I added wine to the broth to make it Jenny Davids’ Favorite Roast Turkey. Because I aspire to Biltmore.
For the turkey
2 TBS plus 1 tsp salt
1 tsp freshly ground black pepper
1 tsp plus 2 TBS ground sage
One 14-lbs fresh turkey, neck and giblets reserved
8 TBS (one stick) of unsalted butter, cut lengthwise
1 large yellow onion, quartered
1 rib celery, cut in half
2 large fresh bay leaves
Large poultry roasting bag for brining
For the stock
2 medium onions, each cut in half
The top 4 inches, with leaves, from one bunch of celery
½ bunch fresh thyme
2 large fresh bay leaves
Stems of 1 bunch of flat leaf parsley
20 whole peppercorns
Turkey neck and giblets
1 C dry white wine
2-3 quarts no-salt added chicken broth (may substitute water)
To brine the turkey
Combine 2 TBS salt, the black pepper, and 1 tsp of sage in a small bowl; set aside to be the dry rub.
Combine 2 TBS sage and 1 tsp salt in a small bowl and set aside to season the inside of the cavity.
Pat dry the outside and inside of the turkey. Tuck the wing tips under the turkey’s back to secure.
Season the inside with the sage and salt.
Use your fingers or the long handle of a wooden spoon to loosen the skin on both sides of the breast from the cavity to the wing joints being careful not to tear the skin. Center a half stick of butter lengthwise under the skin on each breast.
Place the onion quarters, celery and bay leaves in the cavity. Use a long piece of twine to truss the breast. First tie the leg bones together then run the twine down the length of the body on each side of the breast right between the breast and the thigh meat. If the wings don’t tuck in under the body, tuck them under the twine. Tie the two ends together at the neck opening. Pull tightly to plump the breast.
Spread the dry rub evenly over the entire surface of the turkey, including the underside. Seal the turkey, breast side up, in a large plastic roasting bag, squeezing as much air as possible out of the bag. Place on a large plate and refrigerate for 2 days. (One day is ok, but a 2-day brining yields better flavor throughout.)
Remove the turkey from the refrigerator at least 2 hours (and up to 5 hours) before you plan to cook it.
The recipe says “Set a flat wire rack in an oval roasting pan. Remove the turkey from the bag and place it on the rack, breast side up.” I don’t have a wire rack and have good luck placing the turkey on top of the pan vegetables. (see below)
For the stock: Distribute the onions, celery, thyme, bay leaves, parsley and peppercorns around the turkey. (I use the celery to form a “rack” for my turkey.) Rinse off any blood from the neck and the giblets then distribute them around the turkey as well. Pour the wine followed by the broth into the pan (away from the bird) so that the turkey’s thighs (not drumsticks) are completely submerged. Center the pan evenly over a front and rear burner on the stove top, with the turkey legs facing away from you. Turn on the heat of both burners to medium-high (do not let the flames come up the sides of the pan.) Bring the liquid to a boil, then reduce the heat to medium. Cover the pan with a large piece of heavy-duty aluminum foil, then place the lid on the pan. Crimp the edges of the foil around the lid to create a seal. (Use potholders so you don’t burn your fingers.) Let the turkey cook for 1 hour so the liquid is barely boiling, or until a thermometer inserted into the thickest part of the thighs registers 140 to 145 degrees. Turn off the burners. Remove the lid and reserve the foil to use for tenting later.
Preheat the oven to 425 degrees.
Carefully transfer the turkey to a platter, letting any trapped stock drip back into the oval roaster.
Use a slotted spoon or wire-mesh strainer to remove the solids from the pan liquids in the oval roaster and discard them. Strain the pan liquids through a fine mess strainer into a stockpot. Return the turkey to the roaster along with any juices collected on the platter.
Roast the turkey in the “clean” roasting pan for 45 to 60 minutes, until an instant-read thermometer pushed deep into the thickest part of the thigh (away from the bone) registers 165 degrees. If the turkey begins to brown more than you’d like, loosely tent aluminum foil over the breast. Check from time to time to make sure there is some liquid in the bottom of the roasting pan so the drippings don’t burn. Browning is ok; burning isn’t. This is where a “little wine here and there” comes in. Add wine and/or some of the stock back into the pan.
Once the turkey is done, transfer it to a cutting board and cover loosely with foil, to rest for at least 30 minutes before carving.
While the bird is resting, ladle the fat layer from the top of the stock into a fat separator, then pour any liquid you’ve accidentally taken along with the fat, back into the stockpot. If you don’t have a fat separator, use a ladle to carefully remove the fat from the top of the liquid. Reserve the fat.
Strain the stock again through a triple thickness of cheesecloth or a flour sack towel. You should have about 10 cups. If there is more than that, reduce it to 10 cups (in a saucepan, uncovered, over high heat) to concentrate the flavor a bit more.
Reserve the stock for gravy and stuffing.
Pour the drippings from the roasting pan into a fat separator. Reserve 6-8 tablespoons of fat to use to make a roux for the gravy.
I am back on the Thanksgiving tablescape! My yummy junque sale finds are still making me happy, but not actually striking the right giving thanks note for me. We traditionally host several families for turkey and trimmings and the formal pattern of the limoge doesn't really fit our laid back vibe. The rustic crate I use in my office to hold sample fabrics is our vibe and it all started to come together after a recent trip to my favorite garden shop. White pumpkins. Simply perfect white pumpkins. The owner of the shop informed me that they were part of the "largest, most interesting crop" he had ever seen. Then I came across these gorgeous fall cabbages and sweet potato vines in the deepest darkest purple-y plummy yumminess. The linen selection was a cinch. Aubergine all over. And the place settings? I went with my mother's wedding china. Casual yet sophisticated with a nod towards what has come before us and a wink to what is here and now. That is totally our vibe and a lot to be thankful for.
1. Start by folding into a triangle.
2. Fold up the corners.
3. Flip it over.
4. Fold up the bottom corner.
5. Flip back.
6. Fold in the sides.
7. Tuck the right side into the left side
8. Stand up. Adorn with feathers or tuck in a name card.
1. Let your table reflect your style. traditional, bohemian, casual.
2. Don't stress about an over the top table. Keep it simple with great color, a festive centerpiece and a few personal touches.
3. Set the table the night before. It will save your sanity and guest will arrive and immediately feel relaxed and welcome.
4. Linens distract and dazzle! A colorful cloth napkin on a bare tabletop will steal the show. Or if you want to hide the table (too many crayon marks), lay a seasonally inspired cloth down.
5. Eat out! If your dining room can't accommodate the masses or you want to shake it up, dine outside!
The Commander-in-Chief's Trophy is awarded to each season's winner of the American college football triangular series among the teams of the U.S. Military Academy (Army Black Knights), the U.S. Naval Academy (Navy Midshipmen), and U.S. Air Force Academy (Air Force Falcons). Kick-off for the "Army Navy" game is 3pm, December 10, 2016.
I have an opinion and I'm not shy to share it.
We have a color for every fan. Look good on game day.
We at Hen House Linens hope you have a safe, enjoyable, (sunny!), relaxing Labor Day filled with the people who make you happy. As we prepare to gather this weekend, thoughts of good food, pretty tables, lovely flowers come to mind. We grabbed these arrangements from local markets. E A S Y. Enjoy!
Our friend, Kit Pollard, over at the Baltimore Sun let us share some tips with her readers in her recent feature about the growing popularity of outdoor rooms and outdoor entertaining. Kit found people are shaking up traditional outdoor living spaces by adding grills, tables, gazebos, pergolas, wet bars, and stoves. Some people are opting for large tables that can host multiple families. Other folks are using big, deep seated chairs around small tables for a more intimate gathering. Whatever the scale, the outdoor living spaces are proving to add a feeling of escape from the ordinary for the people who use and install "outdoor rooms".
Here are the tips for entertaining Kit collected:
"Entertaining outside can be a blast, but it requires a slightly different touch than hosting gatherings indoors. Local entertaining experts and designers offer their tips on how best to entertain al fresco.
Use the good stuff: Plastic plates and paper napkins are great, but don't be afraid to use real china and silverware outside, says Jenny Davids of Hen House Linens; doing so makes an outdoor table look especially lovely. 'It makes a big difference. When you go outside and set a table like you would inside, it's always stunning.'
Consider staging logistics: 'You do have to think about the logistics of serving your meal,' Davids says. She solves that problem by setting up a side table for drinks, to stage the food before setting it out and to stash dirty dishes after dinner. She dresses that table with linens to match the main table, so it is both functional and stylish.
Go big and comfy: 'I recommend buying the longest table you can fit in your space,' says interior designer Michelle Miller. 'There is nothing like having a large group of friends and family over to enjoy a great meal together.' She also suggests seeking out comfortable dining chairs so guests will want to linger over dessert after dinner.
Focus on hors d'oeuvres: Outdoor entertaining doesn't always have to involve dinner. 'It's a pain to lug stuff outside and especially to rooftop decks,' says Michael Wright of MiY Home in Fells Point. 'So a lot of people prefer deep seating and doing appetizers on trays and sitting like it's a living room more than a kitchen.'
Invest in carriers: Since Reisterstown resident Debbie Mays does not have a dishwasher in her outdoor kitchen, she uses plastic rolling drawers bought at Target to cart dishes and other items from her indoor kitchen to her outdoor space. 'I keep dishes in them and roll them in and out, so I don't have to worry about bugs,' she says, noting that she also uses oversized, sealable plastic containers to keep chips and other food bug-free.
From design to technology, local experts have spotted several trends related to outfitting outdoor entertaining spaces:
Gussed-up grills: As interest in food and cooking increases among people of all ages, homeowners are gravitating toward fancier grilling and smoking products, says Mark Ramos of furniture store Offenbachers. 'People recognize the value of going with a higher-end grill with a longer-term warranty,' he says. 'It gives you a better quality of food.'
Sleek and contemporary: Historically, outdoor furniture options have been fairly traditional, but in recent years, manufacturers have introduced more contemporary and sleek designs. 'A lot of people are decorating more with chrome and brushed steel in their homes and that is showing up in the outdoors, too,' Ramos says.
Mix it up: 'Earlier this summer, we completed a terrace overlooking the harbor in Baltimore and mixed several different styles of woven furniture from Janice et Cie,' says interior designer Michelle Miller. 'Using different collections creates a visual treat for the eye. Don't be afraid to mix materials and colors for a more dynamic space.' Miller also notes that fabric makers like Schumacher and Holly Hunt have expanded their outdoor offerings in recent years, including textures like linen and velvet, all in outdoor-friendly finishes.
Advanced tech: Not only have outdoor fabrics improved in recent years, cushion and frame technology have gotten better, as well. 'There's foam that allows cushions to drain and dry really quickly and spring technology that goes right back into shape,' says Ramos. 'Furniture has to stand up to the outdoors, and what's under the hood is really high-end.'"
Read the full story here...