Gooble Gooble

I was in charge of cooking the turkey this year for Thanksgiving Dinner. I tried something new this year a salt roast bird instead of a briny one. I used the recipe from the November issue of Bon Appetit magazine and tweaked it. The bird came out moist and the skin came out to a golden brown. I was constantly basting the turkey every 30 minutes after the first 1 hour of cooking. The salt roast involved sea salt, fresh ground pepper, fresh sage, fresh rosemary, and other seasonings. I marinated the bird overnight in the salt rub so that the spices can draw out the moisture out of the bird. With the moisture being drawn out by the salt the other flavors would absorb into the bird.



Golden Perfection for Thanksgiving Day


Ham


Corn


Can't beat the traditional stuffing ala Stove Top


French Bean Casserole with French's Onions