I like fresh thyme, and marjoram if I can get it (not so easy in this climate, where the frost decimated my marjoram a few weeks ago) - whether using this simple method https://food52.com/recipes/19394-spatchcocked-roast-turkey or any other. (I have been doing this since discovering it when Virant's book came out - https://food52.com/recipes/74224-paul-virant-s-make-ahead-roasted-turkey-with-smothered-gravy ).
Either way, I always use a bay leaf in the turkey stock I make for gravy and soup, and often roast the bird with a few bay leaves as well, to scent the drippings. Best gravy around, the recipe for which also features a turkey stock recipe, is this one: https://food52.com/recipes/7530-make-ahead-turkey-gravy.
I figure, you've got other outstanding opportunities for showcasing herbs, e.g., stuffing with sage, thyme and rosemary, so why not just keep the bird somewhat simple?
I'm looking forward to seeing other members' answers.
Mrs Beryl Patmore - I very much like this idea of keeping the herbs more or less separate, to highlight flavors (and not have all dishes tasting similar). I can see a menu of: • Brussels sprouts with black pepper. • cranberry sauce or chutney with sage; • potatoes with garlic and/or parsley. • stuffing with onion and thyme • turkey roasted with lemon or orange in the cavity and some rosemary.
+ bay leaf in cranberry sauce: https://food52.com/recipes/24974-bay-scented-cranberry-sauce
Bay is a wonderful crossover herb - it goes nicely with certain flavors generally considered sweet, such as vanilla (that combination goes back many centuries).
Bay doesn't really taste like an herb with cranberries. It just makes the sauce taste better. ;o)
Gammy, I just looked at the recipe again. In recent years, I've taken a few shortcuts. I'll edit the recipe when I have time, but in case I don't get to it, any time soon, here are updated instructions, using the same quantities of ingredients:
Note: Like any cranberry sauce, this tastes best if it has a chance to sit for at least three or four days. I’ve drafted this to require a minimum of two days before serving. In a pinch, you can make it the night before, but it won’t be quite as tasty.
Put the dried fruit and bay leaves in a medium-sized, heavy, non-reactive saucepan with 1 ½ cups of filtered water. Bring to a boil, then immediately reduce the heat and let simmer for about 10 minutes. Turn off the heat, cover the pan, and let it sit for at least another 10 minutes.
Meanwhile, wash and coarsely chop half of the cranberries. A few pulses in a food processor, or simply rough chopping with a knife, will do.
When the soaking dried fruit have sat for at least 10 minutes, add the chopped cranberries and sugar. Simmer for 8-10 minutes, stirring frequently, to prevent scorching and to ensure that the sugar dissolves. Cool, cover and refrigerate overnight, or up to 4 days.
A day or so before you want to serve it, bring the sauce to a boil, add the remaining cranberries, turn the heat down and simmer for 5-10 minutes. Test for sweetness, adding more sugar if necessary, simmering for another 5 minutes if do, stirring frequently.
Cool, remove the bay leaves, cover and refrigerate. Bring to room temperature before serving.
If there are any leftovers, store in a tightly lidded container. This will hold for another week or so in the fridge.
I use a few tablespoons of this as the base for one of my favorite vinaigrettes, adding red wine vinegar, olive oil and salt to taste. It's perfect for Thanksgiving weekend salad - especially a Waldorf-y turkey salad made with celery, apple, parsley and toasted walnuts., and a small dollop of mayo to hold it all together.
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Either way, I always use a bay leaf in the turkey stock I make for gravy and soup, and often roast the bird with a few bay leaves as well, to scent the drippings. Best gravy around, the recipe for which also features a turkey stock recipe, is this one: https://food52.com/recipes/7530-make-ahead-turkey-gravy.
I figure, you've got other outstanding opportunities for showcasing herbs, e.g., stuffing with sage, thyme and rosemary, so why not just keep the bird somewhat simple?
I'm looking forward to seeing other members' answers.
• Brussels sprouts with black pepper.
• cranberry sauce or chutney with sage;
• potatoes with garlic and/or parsley.
• stuffing with onion and thyme
• turkey roasted with lemon or orange in the cavity and some rosemary.
Bay is a wonderful crossover herb - it goes nicely with certain flavors generally considered sweet, such as vanilla (that combination goes back many centuries).
Bay doesn't really taste like an herb with cranberries. It just makes the sauce taste better. ;o)
Note: Like any cranberry sauce, this tastes best if it has a chance to sit for at least three or four days. I’ve drafted this to require a minimum of two days before serving. In a pinch, you can make it the night before, but it won’t be quite as tasty.
Put the dried fruit and bay leaves in a medium-sized, heavy, non-reactive saucepan with 1 ½ cups of filtered water. Bring to a boil, then immediately reduce the heat and let simmer for about 10 minutes. Turn off the heat, cover the pan, and let it sit for at least another 10 minutes.
Meanwhile, wash and coarsely chop half of the cranberries. A few pulses in a food processor, or simply rough chopping with a knife, will do.
When the soaking dried fruit have sat for at least 10 minutes, add the chopped cranberries and sugar. Simmer for 8-10 minutes, stirring frequently, to prevent scorching and to ensure that the sugar dissolves. Cool, cover and refrigerate overnight, or up to 4 days.
A day or so before you want to serve it, bring the sauce to a boil, add the remaining cranberries, turn the heat down and simmer for 5-10 minutes. Test for sweetness, adding more sugar if necessary, simmering for another 5 minutes if do, stirring frequently.
Cool, remove the bay leaves, cover and refrigerate. Bring to room temperature before serving.
If there are any leftovers, store in a tightly lidded container. This will hold for another week or so in the fridge.
I use a few tablespoons of this as the base for one of my favorite vinaigrettes, adding red wine vinegar, olive oil and salt to taste. It's perfect for Thanksgiving weekend salad - especially a Waldorf-y turkey salad made with celery, apple, parsley and toasted walnuts., and a small dollop of mayo to hold it all together.
;o)