Thanksgiving used to be my favorite holiday when I lived in New York. It’s all about the molasses musk of sweet & spicy pumpkin pie, fresh cranberry sauce, the aroma of turkey slowly getting gold in the oven and the crunch of perfectly crisped skin. All these traditional ingredients cooked to absolute perfection among the warm glow of gratitude and friendship whilst being nestled snuggly inside on a blisteringly cold November. Heaven. So when I moved back to the land of Oz, I tried to keep my favorite American holiday alive. Everything was to be made from scratch and the turkey, the grandiose turkey was going to be made the long, all day way. The excitement was on..it was going to be perfect!..and then it was a nightmare. Outside, a 40C, perfect sunny day beckoned and friends posted Instagram pictures of bikinis,beach and sun. Inside, I felt like I was stuck in a cauldron of hell’s never ending fire – the experience of hanging around an oven all day seemed less like a nice way to warm hands and more like an excursion in losing all your bodily fluids in multiple bastings. So next time I decided to celebrate Thanksgiving, I wanted to play around with tailoring the recipe to suit the Australian November climate. Organic, paleo, light and most importantly, easy to make , the below recipe came to be. Often also rolled out for Christmas, it is a delicious , very crispy yet deliciously moist interpretation of roast turkey utilizing the leg and thigh portion of the turkey.
Ofcourse, it always helps one’s cooking if they are attired in awesome designer fashion by the likes of Toni Maticevski, Josh Goot and Alex Perry and turned out in the sparkliest jewellery by Tiffany & Co and Ole Lyngaard
Welcome to A Kitchen Couture!
Le Creuset oven dish
20 or so juniper berries
A heaped tablespoon of mustard seeds
Half a cup of pistachio nuts
Half a cup of dried cranberries
2 fennel bulbs
A head of garlic
A good glug of olive oil
3-4 cups of white wine
Flat leaf parsley
2 organic or free range turkey marylands
Salt and pepper to taste
Chop fennel and onion into medium chunks (wearing Alex Perry and Tiffany & Co jewellery)
Peel garlic cloves and crush. (Above and below wearing Josh Goot dress and Ole Lynggaard diamond jewellery)
Place fennel, onion and garlic in a Le Creuset with juniper berries, peppercorns, bay leaves, thyme, salt and olive oil .
Saute the vegetables on medium heat for 5 minutes until light golden, increase the temperature to high and pour the wine, stirring for a few minutes while the alcohol cooks off.
Decrease the temperature to low and sauté for 15 minutes stirring occasionally.
Take off the stove top.Sprinkle cranberries, pistachios, thyme & oregano and gently press into the sauce.
Rub turkey marylands with olive oil & season well with salt and pepper. Place skin side up on top of the vegetables pressing the flesh into the wine so the vegetables are surrounding the turkey and the bottom part of the meat is submerged in the sauce. This will keep the flesh moist in the cooking process.
Cook for 45 minutes on grill/fan forced function at 200C (205C conventional oven) or until when pierced with a wooden skewer the juices run clear and the skin is crisp and golden.
Once taken out sprinkle with flat leaf parsley. Serve with a finely shaved salad of red cabbage, green apple, spring onions , dried currants, fresh mint leaves and an apple cider vinaigrette for a lighter take on the perennial Thanksgiving favourite.( wearing Tony Maticevski dress and Tiffany & Co and Ole Lynggaard jewellery )
Directed by Kasia Werstak
Produced by A Kitchen Couture