The turkey
Since we don’t celebrate Thanksgiving or having turkey for Christmas dinner we decided to have it on the last day of 2008. The bird was about 5.5Kg and we roasted it in the oven on 160 degrees Celsius. It has a built-in thermometer so we thought it would roast for about 3 hours, but it popped much earlier. So it got a little hectic at the end in the kitchen, but it turned out just find.
The stuffing
The stuffing was made of bacon, mushroom, parsley, bread and a little sour cream. We do like to try out different kind of stuffing; this one was quite nice except of the bread that got a little mushy.
The sauce
We used the heart, liver, neck and gizzard and cut it up in pieces. Then we cooked it in water for about an hour and used the juice for the sauce. The bird was roasted on a grid with water under it, so we got a little juice for the sauce her to.
The result
We were happy with the result of the roasting, even though the bird was finish before the time we had estimated. I had planned for setting up the temperature on the oven the last half hour to get more golden color on the bird, but had to leave that out.
The wine
My choice for wine this evening was a 2004 Vosne-Romanée from Arnoux. The wine review you can read all about it in Winesworld, but I can say that we were very pleased with the wine.
2009
We do hope 2009 will give us and all our readers many happy times and may good moments with a lot of great food and wine.
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