Cranberry-Walnut Celebration Bread
With three days before Christmas, while the southern plains are pummeled with snow storms, Chicago enjoys a strange mild winter with temperatures in the mid 40s with no precipitations! As much as I enjoy a white Christmas, and believe me, we have quite a bit of those in Chicago, I also appreciate spending time in the kitchen, baking, instead of shoveling snow.
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The Great Comission
I was commissioned by my family to take care of the turkey(s) for this Thanksgiving. They either trust me, or they are completely blind.
Either way, I will have take care of this in one way or another. Nobody showed any interest of preparing it a certain way or purchasing a certain type of free-range or kosher bird so, I took myself some liberties (freedoms).
Brined Turkey
I started off my difficult quest of assuring my family’s thanksgiving turkey happiness by consulting several reference blogs, recipes, techniques, etc. since these days everything can be found on the Internet!
From the very beginning I was in a disadvantage first of all because I never roasted a turkey, I am not an American and on Tuesday (tomorrow) I’ll make my 40′st meaning that it is downhill from there.
Among my findings were, of course the traditional smoked turkey, Martha Stewart turkey, Adobo, deep fried turkey, rotisserie turkey, etc. But there seemed to be a common opinion thread everywhere that the brined turkey produces the juiciest bird. Of course if that is made well.
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