Wednesday

Mondays With Michelle: Thanksgiving Edition

Happy almost Thanksgiving! Who doesn't love this time of year? Yes, it can be a little hectic (especially at the grocery store) but most people (myself included) look forward to this time every year. Weather its a small family dinner or a huge potluck, yumminess is always expected.

My partner and I are planning on a very small group for our Thanksgiving fest, so instead of preparing a big bird, I am planning to do a spin on this delicious treat...

Turkey Roulade with Cranberry-Apricot stuffing (Food Network)

I think I am going to go with a cranberry sage stuffing instead of the cranberry apricot, but I will be posting photos of our fest on Instagram and Facebook so you will get to check it out as I put it on the table.

There are a million different ways to prepare a turkey, but here are a few tips when it comes to cooking a whole bird.

Alton Brown's Roast Turkey

Turkey Tips:

Brine! Nobody wants a dry turkey. Soak the bird in a mixture of water, salt and other herbs and spices overnight. (try this brining recipe.)
Everybody loves Crispy skin! After brining, leave your bird in the fridge completely uncovered overnight. The key is to let the turkey air dry. The less wet/moist it is the crispier the skin will get.
Season your turkey! Brush your turkey with seasoned butter: mix White Spice, sage and garlic with melted butter to add flavor. And don't forget to fill the cavity with lots of flavor; onions, garlic, sage, thyme, lemon and bay leaf or two.
Don't overcook your Turkey! How to know when it's done: The best method is to use a meat thermometer. Insert the thermometer deep into the thigh meat (don't go too far and touch the bone). When it reaches 180 degrees and the juices run clear (not pink), your bird is done. (If you aren't making a whole Turkey, insert the thermometer into the thickest part of the meat)
After all that work keep your Turkey moist by letting it rest for 10-25 minutes after you take it out of the oven. You want the juices to settle, then cut.

Add a little bit of love when you are preparing your meal and it will definitely be a success! I'd love to see photos of your fabulous fest, share them on your Facebook page and Tag me @Citrus Catering & Events.

Enjoy your Turkey Day!

How do you prefer to cook your bird? Post your comments below.

Don't forget to visit my Foodie Blog for more recipes, food tips and other foodie fun.

See you back here on Monday, December 3rd... Thanks for reading!

Thanks for reading! Follow me on Twitter at @EPayneTheDad.

My partner and I are planning on a very small group for our Thanksgiving fest, so instead of preparing a big bird, I am planning to do a spin on this delicious treat...

Turkey Roulade with Cranberry-Apricot stuffing (Food Network)

There are a million different ways to prepare a turkey, but here are a few tips when it comes to cooking a whole bird.

Alton Brown's Roast Turkey

Turkey Tips:

Brine! Nobody wants a dry turkey. Soak the bird in a mixture of water, salt and other herbs and spices overnight. (try this brining recipe.)
Everybody loves Crispy skin! After brining, leave your bird in the fridge completely uncovered overnight. The key is to let the turkey air dry. The less wet/moist it is the crispier the skin will get.
Season your turkey! Brush your turkey with seasoned butter: mix White Spice, sage and garlic with melted butter to add flavor. And don't forget to fill the cavity with lots of flavor; onions, garlic, sage, thyme, lemon and bay leaf or two.
Don't overcook your Turkey! How to know when it's done: The best method is to use a meat thermometer. Insert the thermometer deep into the thigh meat (don't go too far and touch the bone). When it reaches 180 degrees and the juices run clear (not pink), your bird is done. (If you aren't making a whole Turkey, insert the thermometer into the thickest part of the meat)
After all that work keep your Turkey moist by letting it rest for 10-25 minutes after you take it out of the oven. You want the juices to settle, then cut.