Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
I would like share with all of you my tried-and-true method for making the most perfectly moist roast turkey. Be prepared, you have to start a few days in advance but it's well worth it.
Turkey (preferably about 14 pounds and organic, free-range or heritage – not pre-frozen)
2 sticks butter
At least 4 days prior to ThanksgivingPurchase a turkey (preferably about 14 pounds and organic, free-range or heritage – not pre-frozen).
Three days before ThanksgivingPrepare brine solution using the following formula: For each 1 cup of water add 1 tablespoon kosher salt. Place the turkey in either a large stockpot or brining bag and brine for 2 days in the refrigerator. This will ensure a juicy turkey.
One day before ThanksgivingRemove the turkey from brine solution and pat completely dry with paper towels. Place the turkey on a cooling rack placed over a baking sheet and place in the refrigerator to dry for 24 hours. This will help to yield crispy skin on your turkey.
On Thanksgiving day, take a double layer of cheesecloth and drench it in 2 sticks of melted butter. Cover the turkey with the cheesecloth and tuck the cheesecloth into the sides of the turkey, covering it completely.
Preheat oven to 400°.
Place turkey in deep roasting pan and roast until the internal temperature of the thickest part of the turkey thigh reaches 160 to 165°. There is no need to baste using this method but if desired, you can baste the turkey with a turkey baster drizzling the liquid from the pan onto the cheesecloth.
Remove the turkey from the oven and let rest for 30 minutes before carving.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!