Did you miss part one of our Celebrate with the Blues series? Check it out here!

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Menu Notes

For menu items I am not providing recipes for, but you want to prepare and not purchase, I recommend the Epicurious, Martha Stewart or Fine Cooking websites. Do choose recipes for simplicity and ALWAYS check out the reviews. Don’t bother with any recipe that less than 80% of people “would make again”. If 3 out of 4 reviewers said it was better when they doubled the spices or cooked at lower heat, I would take their advice.

Roast Turkey (14-16 lbs) (Gravy Optional) – I use a hybrid of my Grandma Durocher’s method and Martha Stewart’s Turkey 101.  Really all you need to do is wash the bird, salt the interior and cover the skin with some sort of fat (I prefer softened butter) and add some sort of liquid (I use white wine and turkey broth made from the neck & gizzards) by basting or add to drippings later if you want gravy. Turkey breasts do not have enough fat to make good gravy, so I make mushroom gravy if I am not roasting a whole bird. Epicurious has a great roasting chart and general Turkey Info page. I usually start with a high oven temp (450 degrees) for first 30 minutes, then lower oven to 350 degrees for remainder of cooking. This makes for a shorter cooking time and nice crispy, brown skin without drying the bird out too much. Always plan to pull the turkey out 1 1/2 hrs to 2hours before serving. That way you will have ample time if it needs longer to cook and still be able to let it rest before carving.

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