The Best Roasted Turkey To Date

My 2010 Thanksgiving turkey - ready for carving!

After thirty plus years of roasting turkey, there's still something to learn.  This year's Thanksgiving bird was prepared with advice from Ina Garten.  Her Herb-Roasted Turkey Breast recipe was hit with everyone in my house, especially since I made it with a whole turkey instead of only the breast.  Here is what I used to make the most flavorful and moist turkey I can recall:

• 2 tablespoons minced garlic (6 cloves)
• 4 teaspoons dry mustard
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons chopped fresh sage leaves
• 2 teaspoons chopped fresh thyme leaves
• 4 teaspoons kosher salt
• 2 teaspoon freshly ground black pepper
• 4 tablespoons good olive oil
• 4 tablespoons freshly squeezed lemon juice
• 2 cups dry white wine

 In a small bowl, I combined the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. I loosened the skin from the meat gently with my fingers and smeared half of the paste directly on the meat. I spread the remaining paste evenly on top of the skin. Then, before putting the turkey in the oven, I poured the wine into the bottom of the roasting pan.

I roasted my 16 lb. turkey uncovered in a convection oven at 325F for about 2 1/2 hours.  It rested, covered, for about an hour before carving.  It was at a perfect temperature for serving, and the juices had settled perfectly in the meat!

How Did I Do Without It?

About a month ago I bought an ice cream maker.  It's' something I've wanted for a while.  Well, let me tell you, I just love it!  It's so easy to use and the recipes I've come across couldn't be simpler.  Today, being as hot as it is here in New York, is a great day to go home and mix up a batch.
So far, I've made vanilla with chocolate chips and a delicious rich chocolate.  I started with the basic flavors and used non-custard recipes, which means I didn't need to use eggs and no pre-cooking was called for.  I've also put together the best-I've-ever-had orange sherbet.
As long as I have the ice cream maker insert chilled and ready to go, all I need to do is combine the ingredients, pour the mixture into the machine and turn on the switch.  About thirty minutes later my I will be in frozen treat heaven.
Tonight I will attempt strawberry frozen yogurt. 

Best Buns EVER!

This past Thursday I met my daughter, Jeanette, for a light dinner and drinks at the Tipsy Parson.  I arrived early so I took some time to investigate the neighborhood.  The Chelsea Market was nearby and I spent a few minutes window shopping its many specialty food shops. 

Jeanette was held up at the office, so when I arrived at the restaurant I ordered a glass of wine and sat on a bench seat by the front window reading my Kindle and watching the passersby on Ninth Avenue.  Nice and relaxing. But, the best was yet to come! 

Eventually we were seated in a lovely dining room having a view of the back garden.  A couple of the items we ordered were the breaded pickles and a special of the day - avocado soup.  Both were delicious. The most luscious item by far though, was the bread that came with the dinner.  WONDERFUL rosemary buns, served warm and fragrant straight from the oven.

I would go back just for them, and probably will.

Balcony Herbs

Here is my herb garden.  The size and location show anyone can grow a few herbs.  Mine is on my second floor balcony in a planter given to me by my friend, Fran.  She will be happy I'm using it for my starter herb garden, since she is an accomplished herb grower.  Her oven baked herb bread is fantastic and she created the recipe with fresh herbs from her own summer backyard garden.

Check back in a month or so to see how my thyme, rosemary, and basil are doing.