It's All Delicious

Photo by Tim Morris

This weekend our Cooking the Covers came from the November issue of Bon Appétit,which featured a Salted Roast Turkey with Herb and Shallot-Dijon Gravy.  We also made the Dried Cranberry, Apricot and Fig Stuffing and Cranberry Relish with Grapefruit and Mint on the side.  Here’s what the regular in-house experts thought as well as our guest in-house expert, my brother.

Me

Well…I’m glad I did this in advance.  I salted the turkey, as the recipe called for, instead of brining it and will go back to brining for the real Thanksgiving.  It was too salty for my taste and hid the turkey flavor.  The bird was moist, just too salty.  The method was easy enough, but the extra work in brining is well worth it (in my opinion).  The stuffing was good but 50 minutes was too long to cook the stuffing uncovered.  I know the pros and cons about cooking stuffing in the bird or out.  I still prefer stuffing in the bird.  Mom made the cranberry and grapefruit relish.  It was delicious and I loved the candied peel and the texture but others had their own thoughts so read on.

Mom

I thought the turkey was good.  It was salty and I bet it will make good sandwiches.  The cranberry relish with grapefruit and mint was very good.  It was easy, just not thick enough for me.  I liked the candied grapefruit peel.  I would make it again, and increase the mint and cranberries. 

Luke

I thought the turkey was really good.  It was salty and I liked it that way.  I really liked the skin.  There wasn’t enough bread in the stuffing, but I liked the fruit.  Mom made mashed potatoes and I thought they were bland.

Note from Me:  I went the healthy route with the mash, and used skim milk and no butter, just lots of pepper…last time I do that!

Sophie 

The turkey was too salty.  The gravy was too runny and salty.  There wasn’t enough bread in the stuffing.  Mom didn’t dream whip the potatoes and I thought they were plain like Luke.  But it was good…I guess.

My Brother (our guest in-house expert)

The turkey was moist and tasty.  The skin seemed the saltiest.  The gravy made the potatoes I agree with Luke the potatoes were dull.  I liked the stuffing best of all with the great flavors of the dried fruits mixed with the classic herbs in stuffing.  The cranberry relish was an excellent compliment to all the flavors.  I’m glad I made it to pre-Thanksgiving-Thanksgiving.

Note from Me:  I’m glad you made it too!