“For virtue as well as flavor, try the shaved raw sugar snap peas and julienned watermelon radishes; the bitterness of the vegetables is pleasingly muted by the acidity of a pink-grapefruit vinaigrette.”

• 13 May 2013
• 1

Honey Roasted Turkey with Shallots and Lady Apples

For the Brine

• One 12 lb turkey, cleaned and dried
• 1 cup kosher salt
• 1 cup light brown sugar
• 4 peeled garlic cloves
• ½ bunch thyme
• 4 sprigs rosemary
• 4 dried bay leaves
• 1 tbsp black peppercorn
• 10 cups water

1. Combine all the brine ingredients in a large pot and stir until the salt and sugar have dissolved.
2. Place the turkey in a large container or brining bag and cover with the brine mixture. Refrigerate overnight.

For the Roast Turkey

• 1 lb lady apples (about 8-10 apples), halved and cored
• 1 lb shallots (about 8-10 medium shallots), peeled and halved
• 1 large yellow onion, peeled and halved
• 4 sprigs rosemary
• ½ bunch thyme
• ½ cup extra virgin olive oil, divided
• 1 tbsp kosher salt
• freshly ground black pepper
• ¼ cup good quality honey

Preheat the oven to 425ºF.

1. Remove the turkey from the brine and dry well with paper towels. Place the turkey in a large roasting pan and arrange the apples and shallots around the bird. Stuff the cavity of the turkey with the rosemary, thyme, and yellow onion, and tie the legs together with butcher twine.
2.  Drizzle the turkey, apples, and shallots with about 6 tbsp olive oil until nicely coated.
3. Season the turkey on all sides with salt and freshly ground black pepper.
4. Place the pan in the middle rack of your oven and cook 15 minutes.
5. Reduce heat to 350ºF and cook for 45 minutes (if your turkey weighs more than 12 lb, add 10 minutes of cooking time for each extra lb).
6. Combine ¼ cup honey and 2 tbsp olive oil in a small bowl and mix well.
7. Remove turkey from the oven and brush all over with the honey olive oil mixture. Return to the oven and cook for 1 hour or until juices run clear when a knife is inserted into the deepest part of the thigh.
8. Remove turkey, baste with pan juices, and let rest 10-20 minutes before serving. Serve with roasted apple shallot mixture.

• 11 May 2013
• 1

Pomegranate Glazed Carrots

Serves 8

• 3 lb medium carrots, tops removed, peeled
• 6 sprigs fresh rosemary
• 2 tsp kosher salt, plus more to taste
• 2 tsp unsalted butter
• 2 tbsp plus 2 tsp pomegranate syrup
• ¼ cup pomegranate seeds
• ¼ cup roughly chopped cilantro
• Freshly ground black pepper

1. Slice carrots on a bias into 1 inch thick pieces.  Place carrots and rosemary in a wide sauté pan, cover with about ½ inch cold water and add salt.
2. Place pan on high heat and bring to the boil, cook until carrots are just tender (about 5 minutes).
3. Remove from the heat, drain off water leaving the carrots in the pan, and discard rosemary. You can do everything up until this point in advance and finish the rest just before you serve.
4. Add butter and drizzle the carrots with pomegranate syrup. Return the pan to high heat. Cook until carrots are well coated with melted butter and warmed through. Season with pepper and more salt to taste if necessary. Sprinkle with pomegranate seeds and cilantro and serve.

• 10 May 2013
• 3