Daily Read: Spoon Fork Bacon
To me, the holiday season means food. It also means cozy nights and spending time at the dinner table with family and friends. I know we don't often show off our cooking skills (or sometimes lack there of) here on JUGS, but that doesn't mean we don't appreciate those who've got the skills! For today's Daily Read I am featuring one of my favorite food blogs,
, brought to you buy Teri Lyn Fisher and Jenny Park.
What I love most about SFB (and what I think you will too) is their gorgeous photos and easy recipes. Every day I find a new and totally do-able recipe, regardless of your skill level.
In honor of the fast approaching Thanksgiving, here's a recent recipe post by SFB on how to make a
. Take a peek!
Citrus and Herb Roasted Turkey
Serves 14 to 18
I N G R E D I E N T S
1 (16-18 lb.) turkey, fresh or fully thawed
1 cup kosher salt
1/3 cup light brown sugar
2 tablespoons black peppercorns
1 teaspoon coriander seeds
1 teaspoon whole cloves
8 sprigs thyme
6 bay leaves
3 sprigs rosemary
peel of 3 small oranges (most of the pith removed)
1 tablespoon candied ginger, optional
3 star anise, optional
1 cinnamon stick, optional
1/2 gallon apple cider
1/2 gallon vegetable stock
1 gallon ice water
D I R E C T I O N S
1. The night before thanksgiving, brine your turkey (for 8 to 12 hours).
2. For brine: Pour salt, sugar, peppercorns, coriander seeds, cloves, thyme, rosemary, bay leaves, orange peels, apple cider, and vegetable stock into a large pot and simmer until salt and sugar dissolve, about 15 minutes. Allow mixture to sit until completely cooled. Stir mixture into ice water. If using brining bag, place turkey into bag and pour brine over turkey. Seal and place in refrigerator overnight. If using bucket, place turkey into bucket, breast side down, and pour brine over the bird. Place in refrigerator or a cold, dry place (if it doesn’t fit in the refrigerator) overnight (adding 2 to 3 cups of ice to the mixture every 4 hours if turkey sits out overnight). Remove turkey from brine, pat dry and place onto the rack of a roasting pan. Discard brine.
3. Preheat oven to 450˚F.
4. Stuff cavity with stuffing or aromatics of choice (such as an apples, citrus, onions, herbs, cinnamon stick, etc).
5. Roast turkey for 30 minutes. Lower temperature to 350˚F and continue to roast for 3 to 3 1/2 hours or until the thermometer reads 161˚F in the thickest part of the turkey’s leg.
6. Remove from oven and allow to rest for 20 to 30 minutes (loosely tented until foil) before carving and serving.
**You can baste your turkey with melted butter or drippings every other hour if you desire.
**If your breast is beginning to dry out you can cover the breast tightly with foil and remove 30 minutes before the turkey is finished to crisp the skin.
Wondering how to make the rest of the dishes in that delicious looking spread? Here's a few of the accompanying recipes:
Mm mm yum!
(all images belong to