Hi Guys! So I’m back in Denver from our little vacay. I should at this point have 1 million photos to show you, but to be honest, I didn’t take ONE. Not a single! We were at the beach and having so much fun that I just never picked up my phone. And you guys, isn’t that vacationing right? This trip was a reunion of sorts for some of my husband’s friends from the Marines, it is so fun to see them together, that it makes the trip for me as well. Not to mention the wives of these awesome guys are also, well awesome and so fun to be around! I am not going to tell you how much beer was consumed by them, because frankly it will shock and scare you, but we anticipated this and picked a house that was right on the sand and was walking distance to a few restaurants, so no driving! Now that I’m back in Denver and we immediately got hit with our first snow, it’s time to get back to my favorite subject of all. Thanksgiving! Even more, the food for Thanksgiving!
Everyone knows the turkey is the centerpiece of the Thanksgiving table. But, the turkey is also a source of anxiety for a lot of people because they fear the dreaded, dry bird! You guys, your bird does not have to be dry! In fact it can be very very moist and delicious. In a few upcoming posts I’m going to walk you through how to make the PERFECT thanksgiving turkey.
Starting with the butter. The best place to start? Probably. Definitely. So we all know, turkey is sort of bland? Sorry Mr. Turkey, but you are. I love turkey, but it usually needs a bit of help in the flavor dept, but the good news is, there are many ways to pack a turkey with a flavor punch. Beginning with a great, very flavorful herb butter. The herbs you use, are your choice, but a great tip is to use the same ones that go in your stuffing, so you’ll have very cohesive flavors. Plus I’m usually buying them for the stuffing anyways, so two birds, one stone.
To make this butter have a true impact on the flavor of the turkey, you want to put it UNDER the skin. Just push your hand underneath the skin, above the meat and gently work the skin away from the meat. Now, take a small knob of butter, and spread and massage it under the skin. This way while it cooks, all the herb flavor will not only permeate the skin, but the actual meat as well! If this sounds a bit much for you, don’t worry about it too much, just smear the butter all over the skin of the turkey, you’ll still get a pretty good flavor. And remember, the best tool for this job are the 2 you can’t buy, your hands! So get in there and massage that turkey. Trust me, the flavor will be well worth it!
And if you made a little extra of this butter for say your dinner rolls or mashed potatoes, it wouldn’t be the worst thing in the world. Not at all. See you next time!
- 1 stick of butter- room temp
- small bundle of fresh herbs
- 3-4 garlic cloves
- 1 Tbls each, salt and pepper
- zest of one lemon
- Juice of half the lemon
- Put everything in your food processor
- Pulse until herbs and garlic are chopped finely