- Your Thanksgiving Table0
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- Halloween Treats5
Appetizers & Salads25
- Butternut Squash and Portobello Mushroom Bruschetta
- Bruschetta and Toppings
- Beef Tenderloin Crostini with Thyme Aioli
- Grilled Brocollini and Ricotta on Bruschetta
- Contemporary Deviled Eggs
- Chicken Salad in Endive
- Bleu Cheese Mousse with Red Grapes and Walnuts
- The Trolley Car
- Bruschetta with Portobellos
- Asiago Cheese with Roasted Red Pepper Olive Oil, and Basil
- Fabulous Feta and Artichoke Spread
- The French Connection
- The Greek Island
- Mediterranean Masterpiece
- Portabello & Gruyere Canapes
- Phyllo Chicken Triangles
- Bruschetta Margherita
- Prosciutto & Mozzarella Bruschetta
- Curried Mushroom Dumplings
- Chicken and Ham Choi Bao
- Summer Salad
- Pear, Parmigiano, and Pine Nut Salad
- Salad of Bitter Greens & Oranges
- Italian Bread Salad with Lemon Pepper Shrimp
- Mediterranean Salad
- Cheese Tortellini with Creamy Tomato Sauce
- Rigatoni with Hearty Sausage Sauce
- Penne Pasta with Goat Cheese & Greens
- Pasta Alla Bolognese
- Garlic Polenta
- Penne with Quick Tomato Sauce & Ricotta Cheese
- Creamy Chicken Penne
- Spicy Thai Noodles
- Citrus Barbecued Chicken Breasts
- Chicken with Goat Cheese & Peppers
- Mesquite Chicken Salad
- Farfalle Pasta with Chicken, Roasted Red Peppers and Feta
- Barbequed Chicken Portabella
- Grilled Tangerine Chicken
- Red Wine Pot Roast with Porcini Mushrooms
- Barefoot Corned Beef and Cabbage
- Beef Stew
- Chargrilled Skirt Steak
- Napa Valley Burger
- Cheese Burger with Vidalia Onions
- Grilled Hot Dogs with Mango Chutney and Red Onion Relish
- Barbecued Sirloin Steak with Confit Garlic Butter
- Bush Steak with Wasabi Mashed Potatoes
- Sirloin Steak Kabobs
- The Wellington
- Grouper with Horseradish Sauce
- Ginger-Honey Amberjack
- Broiled Fish & Vegetables
- Snapper Boca Chica
- Grilled Mahi-mahi with Mango-Maize Salsa
- BBQ Lemon Pepper Salmon with Parsley, Lime & Caper Dressing
- Grilled Squid with Lemon Pepper and Herb Salad
- Grilled Lemon Halibut
- Tasmanian Shrimp with Red Chilies
48 Hour Brine & Roast Turkey
Brining a turkey is a worth the extra work! This recipe has evolved over the years until it was perfected and ready to be shared with you. The brine ensures a moist, flavorful turkey. The roasting method ensures a crispy, golden brown skin, what a perfect combination!
Tuesday before Thanksgiving: Prepare brine solution and submerge thawed turkey. If you are using a frozen turkey, ensure that you have sufficient time to thaw the turkey. This should be enough for a 20 lb turkey.
- 2 gallons water
- 2 cups kosher salt
- 2 cups local wildflower honey
- 2 bay leaves
- 2 star anise
- 4 cloves
- 1 tablespoon allspice
- 1 tablespoon black peppercorns
- 2 cinnamon sticks
Brine Prep: Heat 1/2 gallon of the water in a large pot. Dissolve the salt and honey. Add the spices and let steep for 10 minutes to draw out the flavors. Allow to cool to room temperature before adding remaining water. In the meantime, double up two garbage bags and place in a pot large enough to hold the submerged turkey. Place thawed turkey breast side down in the brine for 24 hours in the refrigerator.
Wednesday: Discard brine and rinse the bird well then pat dry. Place on a roasting rack in a roasting pan. Rub with Kosher salt (about 1/4 cup). Place uncovered in refrigerator for another 24 hours.
Remove turkey and allow to come to room temperature - about four hours for a 20 lb bird.
Meanwhile, prep the cavity filling:
- 1 onion, roughly chopped
- 3 stalks celery
- 1 lemon, wedged
- 1 orange, wedged
- 1 bunch fresh sage
- 1 handful fresh parsley
Mix in a large bowl, wetting with a high quality olive oil, seasoning with salt and pepper. Stuff the well dried bird (this is key to a crispy skin!) with the prepared aromatics. This will baste the turkey from the inside with wonderful flavors.
Season the outside of the bird with salt and pepper, then rub with a high quality olive oil.
Roasting Tips (three hours before dinner is to be served)
- Set the oven to 450°.
- Use a remote probe thermometer in the thickest part of the thigh - you will only open the oven door once after the turkey goes in!
- Foil tent both breasts, and place in the oven. After 30 minutes, turn oven down to 325°, remove foil. Do not open the oven door for the next two hours!
- After two hours, the thigh should read 135°. Take out bird and place on cutting board, immediately loosely tent with foil. After a 30 minute rest, the thigh should read 145° and the breast should read 160°.
Wine Pairing Suggestion: MacMurray Ranch Russian River Winemaker's Block Pinot Noir
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