I know it’s weeks after Thanksgiving, but I’m still loading pictures about my time in the Outer Banks staying in a vacation rental with my friends. Ava Gardner had it right when she said wanted to be “an old woman with a house by the sea and lots of chums and a big kitchen to cook in! ” Thanksgiving in Corolla included walking along the beach, cooking with friends, trying new recipes, relaxing and watching the thousands of birds on Curritucket Sound , visiting the historic Whalehead Club with “Fran”- Ann and Fred so they could renew their vows ( after all they’ve been married for 3 weeks!) and just getting to know this destination.
One of the highlights was taking the off road road jeep adventure to see the Wild Mustangs who have been on the Outer Banks for 400years and still roam the northern most part of the island.. Visit their website to learn more about these animals and how you can help. http://www.corollawildhourses.com/ During our tour, we saw lots of horses including this one on the sand dunes. Just incredible!!!
This is the turkey we made for Thanksgiving, enjoy this recipe that Ann found on http://www.southernliving.com/ . The magazine gave this 5 stars and we completely agree!!
Apple-Rosemary Roasted Turkey
Makes 12 servings
Ingredients
1 (12- to 13-pound) whole turkey
1 teaspoon salt
1 1/2 teaspoons pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs
1 (12-ounce) can apple juice concentrate, thawed and divided
1/2 cup butter or margarine, melted
2 cups water
1/4 cup all-purpose flour
Preparation
Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.
Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.
Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool.
Makes 12 servings
Ingredients
1 (12- to 13-pound) whole turkey
1 teaspoon salt
1 1/2 teaspoons pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs
1 (12-ounce) can apple juice concentrate, thawed and divided
1/2 cup butter or margarine, melted
2 cups water
1/4 cup all-purpose flour
Preparation
Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.
Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.
Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool.
If you’d like to make gravy- here’s the receipe–
Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.
Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper.
Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.
Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper.
NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn’t available.
Recipe from http://www.southernliving.com/ Southern Living Magazine , NOVEMBER 1999
I really enjoyed getting to know another vacation destination as a visitor. I also learned a great deal from meeting with some vacation rental companies in Corolla. It’s always good to see what it’s like from the guest view point… Certainly helps me understand how hard it can be to be on the other side and why it’s so important for me to help you- our guests- find the perfect home for your long awaited vacation… Great, great experience!
