It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
Russ and I enjoyed a turkey over last weekend that used a recipe similar to this, and we will use this recipe on Thanksgiving day as we have Friendsgiving with our friends!
Ingredients
1/2 cup (56g) butter
2/3 cup (160ml) hard apple cider or apple cider or juice (or beer of choice)
1 tablespoon salt
1-1/2 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1 (15 pound) (6.8kg) turkey completely thawed
Directions
In a small saucepan melt butter over medium-low heat. Stir in the cider (or juice or beer), salt, Worcestershire sauce, soy sauce, onion powder, garlic powder, and cayenne pepper. Bring to a boil and remove from heat. Fill a culinary injector with the hot sauce and inject the turkey in several spots. I also like to make sure some of the sauce is drizzled over the skin. It really helps to make the skin golden brown. Place turkey in a roasting pan and bake at 325 degrees F for 4 hours or until meat thermometer inserted in the breast reads 165 degrees F. Remove from oven and let rest 20-30 minutes before carving. (this step is very important or the juices will just go everywhere)
Cheryl's Mixed Drink Corner
New England Express
Description
The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.
Ingredients (Thyme Simple Syrup)
1/3 cup sugar
1/3 cup water
8 sprigs thyme
Ingredients (Cocktail)
2 cups apple cider
1-1/2 cups dark rum
3/4 cup fresh lime juice
1 teaspoon Angostura bitters
Club soda
8 sprigs thyme
8 lime slices
Directions (Thyme Simple Syrup)
Bring sugar and 1/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add thyme sprigs, and cover. Let stand 10 minutes, then strain into a small jar. Let cool. (DO AHEAD) Syrup can be made 1 month ahead. Cover and chill. ASSEMBLY: Mix thyme syrup, cider, rum, lime juice, and bitters in a pitcher. Divide among rocks glasses filled with ice; top off with club soda. Garnish with thyme sprigs and lime slices. (DO AHEAD) Thyme syrup, cider, rum, lime juice, and bitters can be mixed 4 hours ahead. Cover and chill.
Russ's Drink Corner
Ezra Brooks 99 Kentucky Straight Bourbon
Description
Bottled at an elevated 99 proof for an enhanced flavor profile, this pure, oak-barrel-aged Kentucky straight bourbon whiskey is charcoal filtered for a smooth, mellow finish and features a spicy, ryed bourbon mash bill.
Details
Mashbill: 78% corn, 10% rye, 12% malted barley
Proof: 99 (49.5% ABV)
Region: Bardstown, Kentucky
Color: Deep caramel
Nose: Vanilla, caramel, charred oak, peanuts
Taste: Caramel cremes, vanilla, brown sugar, toasted oak, peppercorns, peanuts
It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
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