And the best it was! Somehow the turkey on the table is always the best one ever, but I truly believe this bird was in a class of its own. Turkeys that are pasture raised look different and taste different. They look like they actually were at one point a bird and not some hormone induced freak show. And the taste – the white meat was extremely flavorful and people who never eat dark meat were asking for more. We were lucky to send a tad bit home with our guests and still eek out a day-after sandwich this afternoon.
Make this early in the day so the flavors can meld together.
- 1 lemon, remove the zest with a micro plane first and then juiced
- 3 red apples; core removed and chopped into bite-sized pieces
- 3 green apples; core removed and chopped into bites-sized pieces
- 1 cup celery, chopped into ¼ inch dice
- ½ cup chopped pecans (east coast) or walnuts (west coast)
- ½ cup raisins
- ¼ cup Best Foods (Hellman’s on the east coast) Mayonnaise
- Pinch of salt
- Put the lemon juice in the bottom of the bowl
- As you chop each apple, drop them into the juice and toss to keep them from turning brown
- Add the rest of the ingredients
- Stir to combine
- Refrigerate until serving time
- 1 cup sugar
- 1 orange – juiced, plus the flesh and peel cut into quarters
- Enough water to bring the total liquid (water and orange juice) to 1 cup
- ¼ tsp powdered ginger
- 1 12-ounce package Fresh or Frozen Cranberries
- Pinch of Kosher salt
- Combine sugar, orange juice and water in a medium saucepan.
- Bring to boil
- Add cranberries, ginger and salt. Return to boil.
- Reduce heat and boil gently for 10 minutes, stirring now and then.
- Remove from heat and cool completely at room temperature.
- Refrigerate. Even better the 2nd day.