While Sunday driving to Ikea with my wife in Mississauga, we happened to drive down The Queensway and spot something from the street. In the corner of the West Mall was setup in three rows a vibrant farmers market filled with fresh fruits, vegetables, pastries and cured meats. We had to go see it.
I will say the products were irresistible, and i had to purchase some for Thanksgiving dinner that i was making for the in-laws this year. What caught my eye was the fresh picked honey-crisp apples. Ideas ran into my head and i decided i will de-bone a 20 lb turkey stuff it Honey crisp apples, herb butter, garlic, a sprig of rosemary, seasoned with pink mineral salt and fresh cracked pepper.
Honeycrisp apples
Honeycrisp is an apple that was originally developed by the University of Minnesota in the early 1970s. It has since become highly desirable for its sweetness, tartness and firmness, making it an ideal apple for eating out of hand.
Havested in the end of summer, and part of the apple tree family. The market pricing for this fruit may vary but its about $1.25-$1.50 per apple.
article from: http://spamwisechronicles.com/2012/01/27/sweet-crepes-with-honeycrisp-apple-compote-and-vanilla-ice-cream/
Honeycrisp is an apple that was originally developed by the University of Minnesota in the early 1970s. It has since become highly desirable for its sweetness, tartness and firmness, making it an ideal apple for eating out of hand.
Havested in the end of summer, and part of the apple tree family. The market pricing for this fruit may vary but its about $1.25-$1.50 per apple.
article from: http://spamwisechronicles.com/2012/01/27/sweet-crepes-with-honeycrisp-apple-compote-and-vanilla-ice-cream/
20 lb turkey
5 oz herb butter (tyme, rosemary)
3 oz unsalted plain butter
2 honey crisp apples
6 clove garlic
1 whole white onion
1 sprig of rosemary
1 oz fresh tyme
2 cup kosher salt
2 bay leaves
2 tablespoons garlic powder
Himalayan pink salt
fresh black pepper
In a large cooler i made a brine using 2 cups of salt, 2 bay leaves, garlic powder, 2 sprigs of tyme and 1 sprig of rosemary in Ice cold water for 24 hours. The next day i De-boned the turkey leaving the wing bones intact. Once the turkey has been opened, slice the honey crisp apples and white onion and lay in the turkey with a sprig of rosemary. seasoned the inside meat with Himalayan pink salt and
fresh black pepper. Added the herb butter and garlic cloves in every part of the turkey making sure to work in the seasoning and butter into the turkey. Tied up the turkey using butchers twine. seasoned and buttered the skin side to make a crust. Cook at 400 degrees for 3 hrs and used the dripping to make a gravy.
Delicious
Pictures: http://m.mississauga.com/community-story/5596925-farmers-market-returns-to-sherway-gardens
5 oz herb butter (tyme, rosemary)
3 oz unsalted plain butter
2 honey crisp apples
6 clove garlic
1 whole white onion
1 sprig of rosemary
1 oz fresh tyme
2 cup kosher salt
2 bay leaves
2 tablespoons garlic powder
Himalayan pink salt
fresh black pepper
In a large cooler i made a brine using 2 cups of salt, 2 bay leaves, garlic powder, 2 sprigs of tyme and 1 sprig of rosemary in Ice cold water for 24 hours. The next day i De-boned the turkey leaving the wing bones intact. Once the turkey has been opened, slice the honey crisp apples and white onion and lay in the turkey with a sprig of rosemary. seasoned the inside meat with Himalayan pink salt and
fresh black pepper. Added the herb butter and garlic cloves in every part of the turkey making sure to work in the seasoning and butter into the turkey. Tied up the turkey using butchers twine. seasoned and buttered the skin side to make a crust. Cook at 400 degrees for 3 hrs and used the dripping to make a gravy.
Delicious
Pictures: http://m.mississauga.com/community-story/5596925-farmers-market-returns-to-sherway-gardens