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KCL Friday Finds

Hey, guys! Welcome to KCL Friday Finds and happy first day of Fall!!🍁🍂 It is by far my favorite time of the year. We've been looking forward to Fall for several weeks now on these Friday posts, but today it is officially Autumn at last! Naturally, today's picks are all about Fall. Enjoy!



This first one is absolutely stunning! I've featured a few wreaths on the blog already, and continue to see new ones I want to show you guys. It's such an easy and festive way to update your home for the season.

This Preserved Moss and Bittersweet Vine Wreath by Queen Bee Wreath really caught my attention. Debbie sells the most beautifully preserved floral arrangements and wreaths. I love that they give the look of real florals but last a bit longer than fresh arrangements. The bittersweet vine (pictured above) that she uses in several of her designs creates such a unique look for Fall. Place your order by September 29th to receive 10% off any order over $50!



Another fall product I …

Juicy Citrus-Sage Roasted Turkey


I've been making holiday turkeys for over ten years now, and for the first time my turkey came out 100% juicy and flavorful all the way through! I actually enjoyed tasting the meat itself - no gravy needed! It was a crowning achievement no doubt. I felt like there should have been Olympic pedestals in my kitchen with the gold going to me. I know, I'm so humble.

It started with properly prepping the turkey and soaking it in my sweet and savory turkey brine recipe (works with a 15-20 lb turkey). Before you brine, the bird should be thoroughly defrosted, the insides removed and the neck removed. *Boil the neck with herbs, salt, and pepper to make turkey broth! You can use that to baste the turkey.

For the Turkey Brine You Need:
  • gallon of water to boil
  • gallon of ice water
  • 1 cup brown sugar
  • 2 cinnamon sticks
  • 1 sliced orange
  • 1 bunch fresh sage
  • 3 cups apple cider
  • 1 tsp nutmeg
  • 1 tsp crushed black peppercorn
  • 1/2 c salt
  • 2 tbs apple cider vinegar
See the full turkey brine instructions here >

To Prep the Turkey for the Oven You Need:
  • one celery stalk
  • one to two sticks of butter
  • salt and pepper
  • ground sage
  • one bunch fresh sage
  • one bunch fresh parsley
  • one to two oranges

INSTRUCTIONS + TIPS
  1. Preheat oven to 325 degrees Fahrenheit. If you're pressed for time, you can roast it a 425 for the first hour or so then turn it down to 325 to reduce your cooking time, but cooking it at 325 the whole time really makes a huge difference on how juicy the turkey comes out.
  2. Rinse the brine off the turkey and make sure it's 100% thawed on the inside. If you have any lingering icy spots, rinse with cool water until thawed. 
  3. Let it set at room temp for 30 minutes to help it cook more evenly.
  4. Stuff the cavity with one to two oranges cut into wedges, a few ribs of celery (I like to use the leafy parts from the middle), a good sprinkling of salt and pepper, and the fresh herbs.
  5. Bring the butter to room temp or microwave it just long enough to soften it. Use your fingers to separate the skin from the meat and spread half of the butter on the inside and the rest on the outside. How much butter you use really depends on how big your bird is. Just make sure it's evenly and generously coated all over.
  6. Use your finger to work the butter around and make sure there aren't any large clumps. Those can cause dark uneven spots on the skin.
  7. Pull the skin firmly back into place and sprinkle generously with salt, pepper, and ground sage.
  8. Place the turkey in a shallow roasting pan with either a bottom rack or celery ribs underneath the turkey in the bottom of the pan. Place it breast-side up and tuck the wing tisp under near the top of the turkey (see the photo above).
  9. Fill the bottom of the pan about an inch or two deep with broth so you can baste at least every hour.
  10. Cover loosely with foil. Use a few large pieces together to create a sort of domed tent. Or you could use a lidded roasting pan.
  11. Roasting times vary by size. You can refer to this turkey roasting chart, though mine took about 6 hours for a 15 lb turkey. Every turkey is different, and every oven is different, so it's best to use a thermometer or check the meat itself. It's done when it has reached 180° F in thigh and 165° F in the breast, or the juices run clear when you cut into the thickest part of the thigh.
  12. It's also a good idea to take a look at it near the end to check on the skin. If it looks like it might need a little push to brown properly, spray it with cooking oil or baste with oil or melted butter and leave uncovered for the last half hour or so.
  13. Let rest for at least 20 minutes before carving.


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http://www.krisztinawilliams.com/2014/12/garlic-and-herb-olive-oil-mashed.html
Garlic and Herb Olive Oil Mashed Potatoes >

More Holiday Recipes

Comments

  1. An infinite list of food items were there at Las Vegas Weddings. They had biscuits and gravy, cornbread muffins, fried catfish, jambalaya, enormous pieces of fried chicken

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