Nov 10, 2012

Thanksgiving 2012 - Part I

As discussed in Thanksgiving Sometimes IS About Compromise, I said that I'd share some family recipes handed down to me from my grandparents. Here goes with Part I, about the turkey baste and "tenting" the turkey with foil. This one is fairly simple, but other Thanksgiving entries will be made about the 2nd most important part of that meal, stuffing! Now, back to the baste.

  • 1/4 cup butter or margarine softened/melted
  • 1/2 cup dry sherry or apple juice (apple cider works well too)
  • 1/2 tsp rosemary
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp marjoram
  • 1/2 tsp savory
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp paprika
  • 1/2 tsp rubbed sage
  • 1/4 tsp ground black pepper
  1. Combine all ingredients
  2. Brush/rub liberally on the turkey in the last 2 hours of roasting
  • Use a basting brush instead of your bare hands
  • Use whatever you want (whiskey, vodka, gin, etc) as the liquid for the baste. Most of it will all be cooked off in the last 2 hours.
  • Use Old Bay seasoning instead of the long list above, especially if from New England
  • Use a large sheet of aluminum foil, folded in half, to provide a "pup tent" over the turkey as it is baked and basted in the last 2 hours. This prevents the baste from burning before it invades the flavor of the meat

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