(An intimate dinner for four)---
This is sort of late, being December and all, but this was a really good meal. Since our table is so small, I had to plate most of it in the kitchen. The menu was nothing out of the ordinary, but everything was from scratch. Here's the list:Buttermilk-brined heritage turkey
Sage stuffing, made from spelt bread
Mashed potatoes
Giblet gravy
Candied sweet potatoes
Spinach sesame casserole
Roasted cauliflower
Stuffed baked mushroom caps
Whole cranberry sauce
Green tomato chutney
Fresh jardiniere ferment (root and cole mix)
Pumpkin pie with spelt crust
I must say a word or two about the buttermilk brine. Buttermilk brine is the magical prep method for turkey. From here on out, this will always be the way I prep a turkey. I hear it's amazing with chicken, too. This was the best bird any of us had ever eaten. It made truly amazing gravy too, and lots of it.
Buttermilk brine recipe
1 part brine: 1 gallon filtered water to 1 cup pickling salt, plus 1/2 cup brown sugar- stir well until dissolved
1 part buttermilk-- 1 gallon
Cover rinsed and dried bird completely with brine mixture (I used a 3-gallon pickling crock- the little 9 pound bird was a perfect fit). Soak for 8 to 24 hours in the refrigerator. Remove and rinse; roast to preferred instructions.
Wow, just... wow. Great turkey. Highly recommended.
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4 comments:
Looks and sounds fantastic, presuming the Green Tomato Chutney was a ferment???? if not where's the 'kraut or pickles?
The green tomato chutney was an ordinary vinegar and sugar pickle- still good, though. We did have a mixed cole and root jardiniere ferment with pre-dinner nibbles, which I forgot to list. And sadly, the interest/desire for sauerkraut was nil.
Your table looks lovely, and I will definitely try your brining recipe at some point this winter, I had never heard of adding dairy to the mix. Sound wonderful!
What a great looking table and feast! Good job!
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