gobbledigook

Some mocksgiving moments ...

yellowy billy balls

elpie setting the table

pomegranate momtails

...and the bird that unites us all

Roasted Turkey.. salt herb brined and cooked with tom collicchio's herb butter

apapted from two Gourmet recipes

For Turkey and Herb Butter

14-16 pound turkey

2 sticks of butter

2 teaspoons, minced, fresh rosemary + 5 sprigs

2 teaspoons, minced, fresh tarragon + 5 sprigs

2 teaspoons, minced, fresh sage + 5 sprigs

2 teaspoons, minced, fresh thyme + 15 sprigs

2 bay leaves, torn into small pieces

1 teaspon, freshly cracked black pepper

4 cups of chicken stock

For Herb Salt .. Dry Brine

1/3 cup of kosher salt

2 teaspoons dried rosemary

2 teaspoons dried rubbed sage

2 teaspoons dried thyme

1 teaspoon cracked black peppercorns

3 small bay leaves, coarsley torn

Brine Directions

24 hours in advance of beginning to roast your bird, rinse the turkey inside and out and pat the herb salt all over the inside and outside of the bird. Place into a roasting bag and refrigerate for 18-24 hours.

Roasting Directions

When you are ready to begin roasting the turkey, remove the bird from the roasting bag and rinse inside and out. Pat dry inside and out.

Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.

Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

Use the pan juices and homemade turkey stock to make a delicious gravy to accompany the bird.

Globble Wobble.