Text 33196, 69 rader
Skriven 2015-11-16 08:21:46 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nearly 458
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>  ML> How can you tell a regular booth from an irregular one? [g]
> By who's operating it, and sometimes by the way it's set up.

Sort of pro vs. am, then.

>  ML> Turkey ... our source of free-range heirloom birds is
>  ML> gone this year (off to sea, a strange place for a
>  ML> poultry farmer). I'm going to advocate either no turkey
>  ML> at all or just a bunch of thighs. or Turkish food.
> We've not gone hunting for a bird yet.

That looked funny. I could imagine you guys clumping
about the countryside with a shotgun.

I'm getting to Jamestown the day before the feast so
will be in competition with every other improvident
hunter of poultry in the county.

> this week. Steve checked out, then bought (with my OK) a new Escape, one
> big enough to do some decent towing.

Big purchase. Hope it goes well. Ford, right? I kind of
miss him.

> Yes, and that's why we've not given up on some of the old ways.

The Sac was the master of the old ways. I kind of miss him.

Southern French-style herb-roasted turkey
categories: Thanksgiving, European-style, poultry, main
servings: 10 to 16

1/4 c extra-virgin olive oil, divided
1 (10 to 12 lb) turkey
Salt
Freshly ground pepper
1 Tb Herbes de Provence
1 ts poultry seasoning
1 hd garlic, top chopped off
2 lemons, halved
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage

Preheat oven to 425F. Use 1 Tb olive oil to grease the bottom 
of a larger roasting pan. Wash and dry turkey. Season inside 
and out with salt and pepper. Place turkey breast side up in 
pan. Brush with remaining olive oil. Sprinkle Herbes de 
Provence and poultry seasoning on turkey, and rub into skin 
with hands. Place whole garlic head, 1 lemon half, rosemary, 
thyme and sage inside cavity. Squeeze lemon juice from 
remaining lemon half over top of turkey. Place turkey in 
oven, add a cup of water to the bottom of pan, roast 1 hr
uncovered. Baste turkey after first hour. If turkey looks 
very brown, cover with foil. Continue to bake for another 
2 to 2 1/2 hr [M says 1 1/2 hr] until the internal 
temperature of the  thickest part of turkey breast meat reads 
180F on a meat thermometer. [M says 160 tops.] Remove from 
oven, place on a carving board. Let rest 10 min before 
carving. Remove skin while carving. [M says: save it for me]

Strain liquid from bottom of pan into another saucepan. 
Juice the remaining 2 lemon halves, add to saucepan, and 
stir. Bring to a boil over high heat, and cook 10 min or 
until reduced. Taste and adjust seasoning. Serve on the side.

USA Today after Amy Riolo, The Mediterranean Diabetes Cookboo
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