Thursday, March 17, 2011
turkey...and roasted vegetables with maple-balsamic glaze
When we moved to Montana, the lovely ladies of the church filled our cupboards, freezer and refrigerator with food so we would have something to eat right away. Due to our personal insanity, we moved right before Christmas, so they included a turkey in our freezer. I didn't have the energy to tackle a turkey AND a move over Christmas though, so it remained there for a few months.
But my mother-in-law and brother-in-law came to visit this weekend and since we were going to have more people around to eat said turkey and since I needed some space in my freezer (given the existence of Costco), I decided it was time to make the turkey.
I have never prepared a turkey entirely on my own until this weekend. The intimidation factor was lowered quite a bit the year I prepared a turkey with Christopher's help, using the step-by-step photo-accompanied directions of Ree Drummond. But to prepare it entirely alone, without the help of Williams Sonoma's turkey brine...ack! Scary!
But this weekend, I did it! I found another lovely recipe to use as a guide and I prepared my turkey much as I would a roast chicken. I filled it with herbs, lemon, celery, garlic, and onion. I sprinkled and rubbed in coarse salt and pepper. I slathered it down with butter. I was mightily nervous. But I also felt pretty good about the job I had done. I popped it in the oven and the photo above is the BEAUTY I ended up with! I was so proud!
I had planned to serve it with mashed sweet potatoes, but the Mrs. has been inspiring me to use up more food that is in my fridge and stop wasting so much, so inspiration hit me and I came up with a new idea. Roasted sweet potatoes, celery, onions and carrots with a maple-balsamic glaze. It's amazing how well tired refrigerator vegetables will stand up to roasting. And I had bought a GONZO bag of celery from Costco a couple weeks ago that was quickly losing its relevancy to the world. I was very happy with the results of my roasted vegetables. They were warm and inviting, savory and slightly sweet. I got seconds.
ROASTED VEGETABLES WITH MAPLE-BALSAMIC GLAZE
3 large sweet potatoes, cubed
5-6 celery stalks, sliced
1 yellow onion, cut into chunks
1 cup of baby carrots
For the glaze
1 TBS balsamic vinegar
4 TBS olive oil
1/4 cup real maple syrup
1 tsp. of cumin
1/2 tsp. of ginger
Fresh-ground salt and pepper
Mix the glaze in a separate bowl. Toss with the cut-up vegetables. Cover with aluminum foil and roast in the oven at 400 degrees for about an hour or until vegetables are tender. Enjoy!