Classic Herb Turkey with Orange-Tea-Bourbon Brine
- 1 Turkey (Fresh or Frozen)
- Zestand juice of 5 oranges (wide strips)
- 1 cup Sugar
- 12 Black Tea Bags
- 4 Bay Leaves
- 6 Cloves
- 12 Peppercorns
- 1 cup Burbon
- 4 sticks Unsalted Butter (softened)
- Dried Thyme and Sage
- 1 pinch Paprika
- Ground Gloves
|Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight. |
|Remove the turkey from the brine; rinse and pat dry. Mix 2 sticks softened butter, 2 tablespoons parsley, 1 tablespoon dried sage and thyme, 1 teaspoon pepper, and 1/4 tablespoon paprika. and 1/8 tablespoon ground cloves. |
|Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. |
One of the most frequently asked questions here at Art Culinaire: Can you fit the big Thanksgiving turkey in the Cluny oven? The answer: YES!
One of the most important decisions in the process of a kitchen remodel is deciding where the oven is going to be placed. Unless you place your Lacanche on an island, you have two options for allowing the appropriate amount of distance between the wall and your range: a smooth, flat island spacer or our complimentary wall mounted back spacer, which is elevated about 6 inches above the top of the range, extending the body in height in just the back. Both create the same dimensions in depth.
I had the opportunity to visit a client’s home in beautiful north Capitol Hill in Seattle recently. Working with clients to select the main attraction in the heart of the home has its own payoff, as conversations about food, family meals and holiday feasts arise. Getting to see the end result is truly a special treat.
Simple roman crostinis with proscuitto, mozzarella, and rosemary butter (recipe below) were on the menu for my afternoon cooking date, where I had the opportunity to try out the petite electric oven featured in the Chagny.
Even though I am 21 years of age, I have lived a rather privileged culinary life and not done much cooking on my own. This can mainly be credited to the many grueling hours my mother has spent in the kitchen and “delicious” meals I’ve enjoyed during my college years at the University of Washington.
As a new addition to the Art Culinaire team, I eagerly awaited a chance to cook with Showroom Manager, Abby, for our weekly staff “Lunch Bunch” meal. On the menu? Breakfast for Lunch. Perfect on a somewhat gloomy & windy Seattle afternoon.
We indulged ourselves in fluffy french toast featuring fresh sourdough bread and authentic maple syrup from Vermont. Secret ingredients in the batter? Nutmeg and of course extra splashes of aromatic vanilla. Also in the mix was a savory twist on a breakfast favorite, muffins. Abby & I prepared egg & bacon muffins, which got doused with spoonfuls of a gooey spinach & cheese florentine sauce. Today was my first time trying Tillamook Vintage Extra Sharp White Cheddar. Honestly.. phenomenal.
One of the most popular questions the sales team addresses is the difference between the Classique and Traditional stove top configuration.
On the Classique stove top, the large 18,000 BTU burner will sit below a standard cast iron grate, similar in style to each of the other smaller burners.
New York is full of beautiful displays of decadent pastries everywhere you turn!
The only challenge for arranging our party table display was deciding which sweet treats to serve amongst the endless bounty of desserts available in the big city. Cupcakes are my personal pick for prettiest go-to ornament, but anything sweet can make the perfect table decoration. We decided that our main displays for our recent celebration would be cakes from the French Ceci-Cela Bakery and cheese from Murray’s.
The Delft Blue Citeaux and Matte Black Sully are enjoying their new home in our petite showroom in New York City.
Our sales team has had a busy couple of weeks in the month of May!
We attended the Kitchen and Bath Industry Show in Las Vegas and celebrated the grand opening of our petite showroom in New York City.
A good dinner party is a true art, a process that highlights the host’s unique talents in cooking a great meal, creating a warm atmosphere, and celebrating the comforts of home.
The key to providing the ceremony of a meal amongst friends and family is an organized host. The host needs not to be the most versatile chef, they simply need a plan to make a scrumptious meal that they can prepare and share with ease.
Art Culinaire’s dinner party workshop showed participants how to create an epic, simple meal in just an hour and a half.