165 F (74 C). After 1 hour, rotate turkey and remove neck and backbone to make Gravy. Rest turkey for 20 minutes before carving. Garnish with thyme sprigs and serve with Gravy. Serves 4 to 6 GRAVY 3 cups (750 ml) turkey or chicken stock 1 bay leaf reserved turkey backbone and neck from Spatchcock Turkey 3 tbsp (45 ml) butter 1 In a medium saucepan, simmer stock with bay leaf, backbone and neck for 30 minutes. Fine strain and discard bones and bay leaf. 2 In another medium saucepan, melt butter over medium heat. Add flour and mix until no lumps remain and flour turns a very light golden brown. Slowly whisk in stock. Simmer for 10 minutes, stirring occasionally. ¼ cup (60 ml) all-purpose flour kosher salt and freshly ground black pepper, to taste 3 Add strained drippings from turkey once it has cooked and rested. Check and adjust seasoning if needed. Serve with turkey. Makes about 3 cups (750 ml)

Thankful Comforts from page 74


4 cups (1 L) chicken or vegetable stock 1 × 14 oz (400 ml) can coconut milk 2 to 4 tbsp (30 ml to 60 ml) Thai red curry paste, or to taste ½ × 14 oz (400 g) package vermicelli or other rice noodle

SPATCHCOCK TURKEY WITH SAGE BROWN BUTTER 1 cup (250 ml) butter 4 cloves garlic, crushed 1 cup (250 ml) sage leaves 1 × 8 lbs (3.5 kg) whole turkey 2 tbsp (30 ml) kosher salt, divided 1 tbsp (15 ml) freshly ground black pepper, divided 2 carrots, cut into 2-in (5 cm) pieces 1 onion, quartered 2 stalks celery, cut into 2-in (5 cm) pieces 4 sprigs thyme, for garnish Gravy, recipe follows 1 In a medium saucepan, melt butter with garlic over medium heat. Continue cooking until butter starts to brown. If garlic browns first, remove and set aside. Once butter has browned, remove from heat and add sage leaves. If garlic was removed, add back to saucepan and set aside while preparing turkey. 2 Dry turkey well with paper towels and lay it breast-side down on a large cutting board. Remove neck and giblets and set aside. Using kitchen shears, cut along each side of the backbone to remove it, holding onto the turkey with a clean tea towel or more paper towel so it doesn’t slip while cutting. Once the backbone has been removed, flip turkey over so breast is facing up. Press down hard on breast bone to flatten turkey. Tie legs together with butcher’s twine and tuck wing tips behind breast. Season underside of turkey with 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper. 3 Place carrots, onion and celery on a foil- or parchment-lined baking sheet. Lay turkey on top of vegetables skin-side up. Place turkey neck and backbone on baking sheet. Brush turkey with browned butter and season with the remaining 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper. Set aside while oven heats. 4 Preheat oven to 375 F (190 C). Roast turkey for about 2 hours, basting with butter every 20 minutes, until thigh meat reaches

2 boneless skinless chicken breasts, roasted and sliced 3 green onions, sliced 1 cup (250 ml) bean sprouts

½ cup (125 ml) chopped cilantro 1 lime, cut into wedges, to serve 1 In a large stock pot, bring chicken stock, coconut milk and curry paste to a boil. 2 In a separate stock pot, bring 4 cups (1 L) water to a boil. Cook noodles according to package directions. Remove from water and rinse with cold water to stop cooking. Divide noodles evenly between 2 serving bowls. 3 Place sliced chicken over noodles and garnish with green onions, bean sprouts and cilantro. Ladle hot curry broth into each bowl over noodles. Serve hot with limes on side. Serves 2 PAIRS WITH SANDHILL SOVEREIGN OPAL BC VQA $18.99 23841 SINGHA LAGER Thailand $14.99 676395 6 × 330 ml

CRISPY PARMESAN SMASHED BRUSSELS SPROUTS 2 lbs (900 g) Brussels sprouts, trimmed ¼ cup (60 ml) extra-virgin olive oil salt and pepper to taste 2 tsp (10 ml) garlic powder 1 tsp (5 ml) smoked paprika ½ cup (125 ml) grated Parmesan 1 Preheat oven to 375 F (190 C). Bring a large pot of heavily salted water to a boil over high heat. Add sprouts and return to boil, then turn heat down to medium and cook 10 minutes, or until sprouts are tender. 2 Drain and cool sprouts. Once cool, crush sprouts with a heavy-bottomed pot until flattened. Pat dry with paper towels. 3 In a large mixing bowl, toss sprouts with olive oil, salt, pepper, garlic powder



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