It’s almost Christmas! Butttttt in the meantime, let’s talk about blog contests! Blog contests, you say? Oh, yes. Blog contests. You see, Stonyfield and Organic Valley are hosting a national organic food blogger contest and, somehow, they picked me as a finalist! I would absolutely LOVE you forever if you would vote for me! I’ll love ya, anyway, but I’d really love it if you could vote.
Here are the rules: Click on the link below and enter your e-mail address under “Your Email” and click “Vote Now.” You can only vote once a day, but if you have multiple e-mail addresses, by all means, use them all! Voting is over January 31st and every day and every vote does count! Lordy, this has turned into RocktheVote2012.
Here is the link: http://celebratewithorganic.com/vote/3
Phew, love you guys. Now! Onto the cooking.
So, like I said, it’s almost Christmas! We had a little gathering here in the tiny Columbia kitchen for Christmas, with a miniature feast and a festive gift exchange and, of course, plenty of music and random dancing. I also made my first, dum dum dee dum, turkey! Yes! It’s true. I’ve roasted plenty of whole chickens, but turkeys are so durn big that I’ve never done it for just my husband and myself. I mean, we eat, we certainly do EAT, but…again. Turkeys are just so durn big. But this time it was CHRISTMAS. And CHRISTMAS is just about as good an excuse as any other time, including Thanksgiving, for anything that is good and plentiful. The bird turned out well! Thank you for your concern and awe. Smile.
This is a classic roasted turkey recipe from Bon Appétit. The page in my magazine that has this recipe printed on it is absolutely covered in splattered butter. And I see some more butter. Butter. Butter. Turkey juice. And oh, yes, more butter. I’m sure you have guessed that this recipe is already going to be GLORIOUS based on my dried up magazine page.
turkey with lemon-sage butter
1 stick unsalted butter, room temperature, plus 1/2 stick, melted, for basting
1/4 cup finely chopped fresh sage
2 tsp freshly grated lemon zest
1 tsp paprika
1 12-14 lb hormone-free, all-natural turkey, patted dry
kosher salt and freshly ground black pepper
2 lemons, quartered
Set a rack inside a large, heavy roasting pan. Mash 1 stick butter, sage (I also added a bit of thyme because I was a little short on sage, heh, note the picture), lemon zest, and paprika in a bowl to combine.
Starting at neck end of turkey (Oh, make sure all of those goodies are taken out of the cavity of the turkey. I did that for the first time, too! It really wasn’t so bad. I’m a wuss.), loosen the skin of the breast by gently sliding your fingers underneath. Work half of lemon-sage butter under skin. Loosen skin around legs and thighs; work remaining lemon-sage butter under skin. Season turkey inside and out with salt and pepper and stuff with lemons. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
Let turkey stand at room temperature for 1 hour. Preheat oven to 375º. Pour hot water into pan to a depth of 1/4″. Roast turkey, basting occasionally, with remaining 1/2 stick melted butter, for 1 hour. Using paper towels, flip turkey; roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165º, 1 to 1 and 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.
Ahh, Christmas! I can’t contain my excitement. Eat some turkey! Hug your family! Love your neighbor! Give your all! And celebrate all the good goodness in your life! Since it’s Christmas, let’s be glad, even if your life’s been bad!
Again, Merry Christmas, y’all. Thanks for voting. Thanks for reading.