I'll Let You Know How It Turns Out

I stress over roasting a turkey.

While there have not been any turkey catastrophes over the years, each year I try to find a different way to make the bird.

It makes me nuts to sit around, waiting for the thermometer to start buzzing and then find that the dark meat is done fine and the white meat is dried out.  Sure--plop gravy on it and it recovers, but this year I was looking for a different way to cook it, and both kinds of meat to perfection.

We do Thanksgiving with my folks--they prepare some dishes and I prepare the rest.  This year my dad got the bird and I am trying something new.

Braised turkey--cutting it up into pieces, browning them on top of the stove and then nestling the dark bits into sauteed mirapoix and white wine and broth.  Roast for 90 minutes, then insert the  breast meat and roast another 1.25-ish hours. This should insure that the dark meat is well done, the breast not dried out and all the pieces nestled in moist heat.  When the meat is done, it rests in the covered pan for 45 minutes while the sides are baked.  Voila!!

What does this have to do with antiques?  The turkey will be served on a vintage platter.  Happy Thanksgiving!!