Happy Thanksgiving!

Image courtesy of marthastewart.com

Wishing you and yours the very happiest of Thanksgivings!

Here’s the recipe we’re excited to try today from Martha Stewart called the Perfect Roast Turkey. Enjoy!

Ingredients

  • 3 cups coarse salt, plus more for seasoning
  • 5 cups sugar
  • 2 medium onions, coarsely chopped
  • 2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 dried bay leaves
  • 3 sprigs fresh thyme
  • 3 sprigs fresh flat-leaf parsley
  • 2 teaspoons whole black peppercorns
  • Freshly ground pepper
  • 1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
  • Gravy
  • 1/2 cup unsalted butter (1 stick), melted, plus 1/4 cup unsalted butter, softened
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • Chestnut Stuffing
  • Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)

Directions

  1. Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
  2. Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
  3. Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
  4. Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

Happy Holidays!

Recipe for the Perfect Thanksgiving

Image courtesy of thelifeofluxury.com

Every year I look forward to Thanksgiving. The smell of turkey, the sweet yet perfectly tart cranberry sauce, the flavorful stuffing, classic pumpkin pie and the assortment of irresistible desserts… these are all things I adore and hold close to my heart. But what I love the most about Thanksgiving is that I get to spend quality time with family and friends as we share a three-course meal, swapping stories over a helping of warm turkey and a generous serving of gravy and fresh cranberry sauce. Thanksgiving is an important day for my family and I as we reflect upon the past year and give thanks for all that we are blessed with.

What am I thankful for? I am grateful for my wonderful family and friends. I am also thankful for the opportunity to make my living doing what I love through Linnea’s Lights. To kick off this year’s Thanksgiving Dinner, I am planning on lighting our signature Pumpkin candle to set the holiday mood as the family and I start our holiday prep. Which scent will you be enjoying in the background this Thanksgiving?