Chrimbo - a cooking post
The run-up to Christmas has been fairly non-existent. So much so that my present shopping this year consisted of the Boy sending me the link for the gift he wanted and me plugging in my bank details. (My FIL is celebrating with us and we got him an experiential gift so again, not much gift wrapping going on there).
Unsurprisingly, we did go all-out on the food and booze. $150 on wines and spirits, including some delicious boozy eggnog, and another $50 on beer later, we were well-stocked for Christmas.
Food-wise, I went down the American route and brined my turkey. This involves sitting your turkey in a salt/sugar solution for up to 24 hours. Our brining mixture was filled with aromatic orange peel, rosemary, apple cider/juice, bay leaves and peppercorms, which was promptly plonked into three bin liners. It was a big-arse turkey.
Apart from the final 45 minutes, it was a pretty stress-free cooking experience. I pretty much pottered in the kitchen for 14 hours over two days, concocting the following:
- bread sauce
- cranberry sauce
- chestnut and apricot stuffing
- sage and onion stuffing
- roast potatoes
- creamed spinach
- mashed sweet potatoes
- roasted parsnips and carrots
- roast potatoes
- anchovy and hazelnut brussel sprouts
- Fifteen's Christmas Salad
- eggs royale (with the most delicious pastrami-smoked smoked salmon)
The most eventful part was the exploding chestnut stuffing, or rather, the exploding dish, which was screaming hot and didn't take kindly to being placed on a small puddle of cold water. Our guests still gallantly tried some in spite of the threat of micro lacerations to the oesophagus - I'm waiting in fear for a call about this or food poisoning.
My thoughts on the brined turkey are that it was indeed moist but tasted like brined meat. Think turkey-textured ham. The timings were pretty good (if I do say so myself), so I think the bird would have been moist enough without the brining. The verdict is that it was an interesting experiment, but one to be left to the Americans.
Second-day turkey in 36 minutes' time.
