Despite all the good advice I received, I did not brine the turkey.
My family… well, they’re slow to embrace change.1 And, to keep everyone happy, I made a non-brined, but still very good turkey instead.
Alyce’s recommendation of Martha Stewart’s turkey recipe was spot on. Cooking it at 450° for 30 minutes, then turning it down to 350° for the remaining cooking time was genius. The skin turned out so lovely, nutty brown and crispy. I didn’t try laying the cheesecloth on it (again, didn’t want to freak anyone out) but I did baste it with the white wine and butter combo every 30 minutes, which resulted in a really moist turkey.
Yeah, I was way too busy to actually take any photos of the turkey. It looked like turkey. You do the math.
I made the mashed potatoes with Yukon Golds — another bold change I decided to implement. I picked them up at the Greenmarket and they were huge. HUGE huge. Bigger than a baby’s head huge. I only bought 5 potatoes — weighing 6 pounds total.
Regardless of their size, Yukon Golds are now officially my most favorite potato cultivar. They end up buttery and creamy; even reheated later, they were amazing.
I also made the same pie as last year, this time with fresh pumpkin instead of squash. Despite the fact I forgot to add the last 1/4 cup of sugar, it was even better than last year. It puffed up even higher than last year’s, which concerned me a bit, and the surface browned considerably more, but it was just as light and fluffy as the one from last year. It was the only pie that we polished off, so I think it was a good one.
Next: everything else I did in the last week, including attending my 15 year high school reunion.
- To wit: I made my butternut squash with nutmeg (!) and ginger (!!) — and my mother asked if I was going to make a separate, “non-specialed up” squash as well. What can you do? [↩]