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Try these turkey tips next year

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By Susan Lowery

 

 

 

Before I forget, I wanted to share a couple tips for next Thanksgiving. I soaked my turkey in a brine of ice water and kosher salt (about a cup of salt) and really noticed a difference. It was extra tender and juicy.

It’s an additional step, but I feel it’s really worth the trouble.

Also, I roasted my turkey on a bed of carrot, onion, and celery chunks. Then when I was making the gravy, I put all the roasted vegetables in the blender, pureed them, and added them to the gravy.

The gravy was extra terrific this year, and I’m doing that from now on.
My friend Chris Goode reports she put two apples and two oranges, unpeeled, quartered and seeds removed, in the cavity of her turkey after soaking in salt water/ice brine. It made her turkey so juicy and tender. I’m doing that with my next turkey.
Back to this week’s recipe. It’s an easy and delicious caramelized onion tart made with store bought puff pastry. It’s really good, and just one of the many delicious things that can be made with puff pastry. See what you think.

Caramelized Onion Tart
3 lbs. large sweet onions, sliced
2 T. olive oil
1 t. salt
1/2 pkg. frozen puff pastry sheets, thawed
1/2 c. shredded Parmesan cheese
Cook onion in hot oil in a large skillet over low heat, stirring often, 30-35 minutes, until onion is caramel colored.  Stir in salt; set aside.  Unfold pastry sheet; fit into a 9” tart pan.  (I don’t have a tart pan; I put mine on a pizza pan.)  Bake at 400 degrees for 15-20 minutes or until browned.  Remove from oven and press pastry with the back of a spoon to flatten a little.  Top with caramelized onion; sprinkle with Parmesan cheese.  Bake 5 minutes more.  Serves 6.