Whole Foods sells half turkeys, which is still a whole lot of meat. I brined ours, then rubbed it under the skin with olive oil infused with sage, rosemary, thyme, and garlic before roasting. Whenever I cook something that takes that long, I worry I'm going to push Hollie over the edge, but she did great, and the turkey came out really well. I served it with broccoli rabe sauteed with garlic, nicoise olives, and clementine zest, and with sweet potatoes. The sweet potatoes were the real winners. All I did was mash them with a little butter and salt and pepper, so they must have been really good to begin with. I got them at the coop and they were definitely prettier than the usuals from Stop and Shop. I'll definitely be making those again soon! We drank a French white table wine, Vin de Savoie Jongieux, which was not the right wine for this meal, but would be wonderful in the summertime with cheese and crackers.
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