So when Joan invited a group of friends and family to dinner on Thursday, I determined that this was the moment. And, in contrast to the meal I prepared a few days before, everything went right, and I actually discovered a new turkey presentation that I will use next November: roast turkey breast, porchetta style. This roasted breast, which was seasoned and rolled a day ahead, proved to be incredibly juicy with the exact taste of Italian porchetta, as a result of the massive amount of sage and rosemary rub inserted in the center and under the skin.
|Roasted turkey breast, porchetta-style|
|Ricotta and sun-dried tomato spread|
|Ginger beet soup with tarragon|
|Sage and chicken sausage stuffing|
|Roasting turkey necks and aromatic vegetables for stock|
Finally, a Tarte Tatin, made according to the recipe of the Confrérie des Lichonneux de Tarte Tatin, which came out perfectly. I will be doing a separate post on this tart, so enough said for now.
My advice, therefore, is to invite some friends to non-Thanksgiving Thanksgiving and experiment.