Turkey with a Brown-Sugar Glaze

 Turkey with Brown Sugar Glaze

My mom is coming up from Florida for a visit and it happens to be Easter weekend. I love cooking for holidays but I’m just not sure what to make for Easter. I know what you are going to say, you’re going to say “But you make ham for Easter!” This is true but we didn’t have turkey on Thanksgiving since we had just brought Autumn home Monday night and none of us were going to whip up a turkey just a few days later. (Side note: our super sweet Chilean neighbor brought us over some food- shrimp cocktail, roasted pork, and rice.)

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So I’ve had turkey on the brain every since.

We did do an early Thanksgiving which was awesome but I’ve been thinking about making a turkey recently. It’s probably because I’ve been enjoying the work week more when I have dinner prepped or pre made so we are just assembling or reheating it. A big turkey cooked up on a Sunday would give us plenty of leftovers for lunches and dinners for a few days.

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The turkey is really moist as the skin locks in the moisture. Plus the vegetbale and the liquid in the bottom of the pan also helps keep the turkey from drying out. Can’t have a dry turkey! That’s the worst.

I always use a turkey with a built in termometer as I’ve had issues with the doneness in the past. When I’ve cooked turkeys without a built in thermometer I’ve under cooked them in the past when I’ve just stuck a thermometer in the thigh, received the reading of 165 degrees, took it out of hte oven and when I’ve carved it up later I’ve discovered a pink bird. So, do what works for you.Feel free to use both thermoters… why not!?!

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The brown sugar glaze is easy to prepare and it gives such a lovely flavor to the turkey. But the best is that it makes the skin sticky and crisp. So when you sneak a piece of skin before you serve it you have to lick your fingers clean of any delicious evidence!

As well the gravy is unlike any other gravy I’ve had before. The gravy is made with the drippings from the pan, leftover graze, and hard cider. The cider really does give it a lot of apple-y flavor but I liked that with the sweetness of the glaze but using stock would be just fine as well.

So give turkey a chance for Easter, or any lovely Sunday dinner. If not, the nmake it for Thanksgiving and your family will thank you. They will so so excited that you tried this Brown Sugar Glazed Turkey. I swear!

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Turkey with a Brown-Sugar Glaze

Serves 10-12

Ingredients

For the Turkey

  • 12-15 pound turkey, brought to room temperature
  • 2 medium carrots, peeled, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large yellow onion, roughly chopped
  • 1 orange
  • herb bundle containing rosemary, thyme, sage
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • Coarse salt and ground pepper
  • 1 cup of orange juice mixed with 1 cup of hard cider or stock

For the Glaze

  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice
  • 2 tablespoons of butter

For the Gravy

  • drippings from the pan
  • 2-3 tablespoon flour
  • any remaining leftover glaze
  • 1-2 cups of hard cider or stock
  • sage leaves

Process

  1. Place a rack in the lower third of the oven. Preheat oven to 425 degrees.
  2. Place the turkey in a roasting pan with a rack. Tuck wing tips underneath the body of turkey. Stuff the tukey with the carrots, celery, onion, orange, and herbs.
  3. Carefully seperate the skin of the turkey from the breast and place pieces of butter between the breast and skin of the turkey. Season the outside of the turkey with salt and pepper.
  4. Pour the orange juice mixture into the bottom of the pan.
  5. Roast the turkey for for 30 minutes.
  6. Turn down the oven to 350 and let continue to cook for another 45 minutes before rotating for another 45 minutes.
  7. While the turkey is cooking, make the glaze by combining the vinegar, brown sugar, and orange juice in a small saucepan. Bring the mixture to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from the heat and whisk in the butter and orange zest.
  8. Brush the skin of the turkey with the glaze after it has been roasting for an hour and 30 minutes at 350. Brush and rotate the bird every 15 minutes until it has completed cooking, when the temperature ofin the thickest part of the thigh reads 165 degrees.
  9. Remove from oven and tent with alumnium foil for at least 30 minutes before carving.

To make the gravy

  1. Remove the drippings from the pan. (I suggest using a baster to do this task)
  2. Let the drippings sit for a few minutes so that fat seperates and you can remove some of it.
  3. In a large skillet pour about a 1/4 cup of the drippings into the pan and add the flour to a paste. Slowly mix in the rest of the drippings with some whole sage leaves.
  4. Once that is all comined mix any remaining glaze. Then add the cider until you have reached the amount of gravy you would like. Season with salt and pepper to taste.
  5. Serve the carved turkey with the gravy and enjoy!

Inspired by Martha Stewart

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Life with a Baby- Baby Favorites @ 4 months

Ooo under the wire with this post! Autumn turns 5 months old on Friday (sob!) How is she that old already?!?!

I think this past month is the month when I’ve recongized the most change in her. She is still so very happy but now she is getting much better at expressing full on excitement by flexing her whole body to get into it. So fun to see. Before she was content to put her hands in her mouth and hang out sucking/chewing on them, but now she loves to put whatever she can get her hangs on in her mouth. She really likes blankets, her clothes, and some soft toys. As well, she is reaching for things more and more when she didn’t put too much effort into trying to get something out of arms reach. And in the last week she has discovered her feet, which of course, have to be in her mouth as well. Plus, she is getting a bit closer to being able to sit up.  She is doing well hanging out in the Boppy but I think she will be able to graduate to just sit up without help in the next 4-6 weeks. Exciting!

Here are some things that Price, Autumn, and I are currently crushing on…

Baby Favorites @ 4 months

 glider

Stork Craft Custom Tuscany Glider and Ottoman

My sister had originally suggested for us to get a glider way back when I was pregnant but we thought “Oh, we’ll sit on the bed!” or “Oh, we’ll sit on the sofa together!’ Mainly, we poo poo’ed the idea of a glider because we didn’t have room for it in our room or her room. Well fast forward to day 5 of her being home and we were ordering a glider with expedited shipping. My back was wrecked from trying to nurse her on the bed without good back support and there was too much going on (dog) to sit on the sofa to comfortably enjoy the teeny tiny bean in my arms.

Since its arrival the glider has become one of our favorite things for Autumn. Sure, our room is jammed full of baby stuffs at this point but the glider is so worth it. So worth it!

The glider has become a big part of establishing a bedtime routine. We take Autumn upstairs so we can read some books or sing some songs to her while almost continually patting we back until she is almost asleep (she loves it). On the nights when I am exhausted (most of them), I doze off for a few with her in my arms, which makes me really glad there is the foot rest that I use to prop my knees up which she leans against since I have the biggest fear of falling asleep, loosening my grip & having her fall on the hardwoods. Eeek!

Books

We’ve always read books to Autumn but she’s been enjoying it more and more lately. Or at least that is the impression I get. Let’s go with that.

We’ve been reading Goodnight Moon, The Runaway Bunny, Guess How Much I Love You, and plenty of really simple Spot books, like Spot’s Opposites. These board books hang out in the pockets of the glider so they are always close by for us to grab.

sleep sack

Carter’s Micro Fleece Sleep Bag or Sack (0-9 Months)

The hip brace she had to wear from mid January – end of March prevented her from using sleep sacks during that time but we have been using them more and more now. The are comfy cozy and allow her to stretch out while still be contained a bit.

SwaddleMe® Cotton Large 2-Pack (Lavender Owl)

Summer Infant SwaddleMe Adjustable Infant Wrap

For a period of time we stopped swaddling her because she kept breaking out. So we went from both arms in to 1 arm in to both arms and then… she started to sleep horribly (up every 2 hours!!) So we went back to swaddled with the SwaddleMe’s we received. Because of the sleep sacks and because we don’t want to reverse the work the hip brace did we only use the top portion of the SwaddleMe’s to contain her arms.

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Check out more Baby Favorites:

@ 3 months

@ 2 months

@ 1 month

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I’ll do a favorites post every month/stage as Autumn grows, changes, and develops.

What are some of your favorite things for 4 month olds?

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Monday Munchies: Barrington Brewery & Restaurant

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 A few weekends ago Price and I went to the Berkshires to check out a wedding venue. I had found Crissey Farm on Budget Savvy Bride when I was doing some searching around for venue options around New England so we wanted to check it out in person so finally get some wedding planning underway.

One of the reasons we really liked Crissey Farm was that it is attached to Barrington Brewery. The space for the wedding was wonderful with it being a new green facility that had beautiful high ceilings and 2 fireplaces. But it’s proximity to things like hotels/B&B’s, touristy things, and restaurants also helped out with its appeal. In fact, the Brewery is attached and the beers they serve at Crissey Farm are from the Brewery.

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After we met with Crissey Farm’s owner, Gary, we went right next door to eat lunch at the solar powered brewery. They brew a variety of beers that change with the season.

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Price first enjoyed the Berkshire Blond and then the Raspberry beer. They were both light body beers (10 oz. – $3.75, pint – $5, pitcher – $19) that were really refreshing. I had a sip of each and really liked them both.

Not sure which of the beers you would like to have? Try the Brewer’s Taste ($5) which gives you 5 3oz tastes of their beers.

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If you find a beer that you enjoy you can take home beer in 22 oz bottles ($3.50 each/4 for $1), 64 oz refillable Growlers ($5 for growler, $9 to fill) or in a variety of sizes of kegs (5 gal. keg for $60, 1/4 keg for $80, 1/2 keg for $140 + $50 deposit per keg).

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In addition to the great beers they make on site they had plenty to offer on their menu. They offer a great selection of appetizers, salads, and sandwiches.

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We started with Jackets ($6). I had never heard of Jackets before but the best way to describe them is soft Potato Skins. They are large Idaho baked potato wedges served with butter & sour cream. Then you can select from the following toppings: grated cheddar, crumbled bacon, steamed broccoli, chili ($1 each).

We ordered our Jackets with the cheddar and steamed broccoli. Such a good combo! Plus it came with the butter, which we skipped, and the sour cream. The potato wedges are soft but hold up well to the toppings.

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I ordered the Brewer’s Pocket ($9.75). The pita bread sandwich is packed full of spinach, smoked turkey, bacon, sprouts, onion, house-made blue cheese dressing, melted Swiss.

The pita is packed full! Once I cut it in half I was able to enjoy the flavorful sandwich. The combination of the turkey, cheese, veggies, and dressing make it a real winner. This sandwich is still on my mind because of the combination of textures and how the flavors were so intense.

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I found the pita a bit hard to eat because the cheese was on the outside. But I totally understood the construction of the sandwich as it was melted on it and it would have been weird for the cheese to be inside as the rest of the ingredients would have gotten too hot and weird… umm sprouts… no! Once I got over the messiness and the grabbed an extra napkin I dove in.

I ordered the cole slaw as my side and that was really good as well. The veggies were crisp and crunchy holding up nicely to the flavorful dressing.

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Price enjoyed the very much loaded Steak & Stout sandwich ($12.50) The open faced sandwich started with a slice of garlic bread which was loaded high with sliced sirloin, sauteed onions, mushrooms, and gravy. Both the marinade and the gravy contain stout the brew on site.

Price though the steak was seasoned well and and cooked nicely. He really liked how everything was really flavorful from the garlic bread to the gravy. As well it didn’t hurt that it was a hearty portion that left him stuffed!

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He also really liked the salad that was served with it as it had their house made blue cheese dressing. The majority of their dressings are made in house and, of course, feature beer!

We really wanted to try their signature Chocolate Stout Cake. It was featured in Bon Appetit’s 50th anniversary issue. It looked divine but we were stuffed!!

We really enjoyed our lunch and look forward to when we go back as we further plan wedding things!

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The bathrooms are teeny tiny but were clean. There were no changing tables in there so we changed Autumn in the back seat of the car. I’m not saying there should be changing table there, only noting it. While it was a brewery there were a lot of families there- so it’s not like we are ‘those people’ bringing a baby into a bar.

There is plenty of parking in the complex so be sure to swing by when you are in the area for a great beer, meal, and some shopping.

Barrington Brewery & Restaurant

420 Stockbridge Road

Great Barrington, MA 01230

413.528.8282

 

 

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4.4-6: Weekend Recap

{Friday}

work from home | get Autumn at 5pm | left overs | Grimm | popcorn | bed

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{Saturday}

dog park | haymarket | Petsmart | Price brought Autumn to NH to visit family & exchange stored breast milk | home doing work & chores | tacos for dinner | bed

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{Sunday}

fruit for breakfast | belated b-day brunch with Chris | shopping | make dinner and lunch prep | Price gave Autumn a bath | work from home for a few hours | bed

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Caramel Pie

Caramel Pie

I had really planned on sharing a pie post last week. So bummed I missed sharing a great pie but I’ll be sharing it next week instead so not is all lost!

It’s just that the week got away from me. Such a busy week for work and stuff going on with Autumn. Price took Autumn to the Dr on Wednesday for her 4th month check up so it gave me the chance to stay really late to catch up on hours at work. Which, of course, put things behind for me for blogging.

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Then I worked from home on Friday since she then had 2 appointments at Boston Children’s Hospital. But those came with good news as they cleared her from having to use her hip brace! Horray!!

Anyway, she’s still our little bean. When Price took her to the Dr’s they said she’s 50 percentile for length and head circumference but 5 percentile for weight. She weighs a whopping 11lbs 2oz. I think I’ve eatten bigger burritos than her (I kid!). So the 0-3 month (8-12 lb) stuff still fits just fine and she’s 4 1/2 months.

I think she needs a slice of pie to help her gain some weight! ha!

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Anyway, this Caramel Pie is LEGIT.

Tomorrow is National Caramel Day so I had to make a caramel pie. Obviously. And let me tell you that this pie is awesome. Really sweet but really awesome. If you are the kind of person that doesn’t like sweets then just cut a smaller slice since you might find this too sweet but you should not pass it up.

Plus, it’s super easy. It takes time to prepare but it’s so easy.

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The caramel is made by putting cans of sweetened condensed milk into a pot of water and simmering it for 3 hours. Yes, that takes a l-o-n-g time but that’s it. You just have to make sure that water is always covering the cans, but that’s it.  Then the rest is just about baking a pie crust and thawing up some prepared whipped topping prior to assembling it all together. Sure, you can make your own pie crust and whipped cream but I’m all about ease at this point. You do what works for you.

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In fact, I prepared the caramel filling the night before I assembled the pie because that is what fit into my buys schedule. The filling was chilled and therefore denser than if it was still a bit warm so I just ended up scooping it out of the cans and putting it in the still warm pie shell. That helped soften it up to be able to smooth things out.

Whip up this pie and you’ll be in love with every bite!

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Caramel Pie

Makes 1 9″ deep dish pie

Ingredients

  • 2 (14-ounce) cans sweetened condensed milk
  • 1 (9-inch) prepared pie shell (I used a Marie Calendar’s Pie shell)
  • 1 (8-ounce) container frozen whipped topping
  • Garnish- chocolate chunks/mini chips

Process

1. Place the unopened cans of condensed milk in a large pot. Add enough water to completely cover cans. Bring to a boil over high heat, then reduce to a simmer. Simmer for 3 hours, adding water as necessary to keep cans covered. Carefully remove from water and then set aside to cool enough to handle.

2. Meanwhile, bake your pie shell according to directions; set aside to cool. As well, thaw the whipped cream topping just prior to assembly.

3. To assemle, open the cans and pour the caramel into the pie crust. Even out the top of the caramel prior to spreading whipped topping over the filling. Top with the chocolate and then chill for 1 hour or overnight.

Sourced from Culinary Covers

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