Cider Bourbon-Glazed Roast Turkey with Shallot Gravy


Turkey, Turkey, Turkey why do you give us so much trouble every year (the time is never right and neither is the temp on the thermometer)? This Thanksgiving we decided to use the Cider Bourbon glaze from Williams-Sonoma. The turkey, once finally done, came out delish and moist. We really loved the glaze. It was sweet with a hint of spice. We followed the directions from WS but skipped the brine and instead used butter, salt & pepper on the outside and stuffed the cavity with fresh herbs. We brined last year and it seemed like a lot of work without much added benefit. The gravy was tasty but not sure it was worth having to buy $29 demi-glace.

Recipe link

Pebble Beach Food & Wine 2010 Lexus Grand Tasting

Morimoto, Jamie Lauren, Richard Reddington, Michael Chiarello

Mike and I were lucky enough to attend the Sunday Grand Tasting event at the Third Annual Pebble Beach Food & Wine festival courtesy of Foodbuzz our favorite foodie social network.¬† The weather was not as nice as 2009 but that didn’t put a damper on our day. After taking a quick stroll around the tents to get acquainted we noticed right off the bat that we had entered Porkapalooza. Tons of chefs chose to serve pork¬† — which is always alright with me! Our favorite was by Richard Reddington of REDD (Napa). It was not only the best pork dish but our top dish of the day. Richard’s glazed pork belly was smothered in a sauce I wanted to take a bath in.

Reddington (REDD) - Glazed pork belly, soy caramel,apples & burdock

Other standout eats:
I’ve never eaten an anchovy raw in all its glory. This was the perfect combination of salty, creamy, sweet and crunchy.

Jamie Lauren - Marinated anchovy bruschetta w/ beet puree, burrata & lemon evoo

There was a little issue with the execution of this next dish because the pastry was a tad hard but all was forgotten when I tasted that plump sweet lobster.

Mark Gaier/Clark Frasier (Arrows, Maine) - Grilled lobster w/ marscapone, tomatoes & basil

I’m a sucker for pizza. They called it a tarte but really it was a thin crust pizza and I loved every morsel of it. This was a close runner up for best bite.

Walter Manzke (Church & State) - Bacon, gruyere, onion tarte

One thing lacking this year was desserts but the berry cobbler by Dory Ford of Aqua Terra was pretty tasty.

Enough food bring on the wine…

Mike (my wine guy) will continue with our prize picks:

2007 Buty Champoux Vineyard Cabernet Sauvignon and Cabernet Franc: Supple and big body cab blend with super fine tannins. Lots of berry upfront and a nice hint of spice on the finish. This Washington wine is a great buy.
2006 Cade Howell Mtn. Cab Sauvignon:  Big, bold cab with tons of dark fruit up front and a nice vanilla and chocolate finish.  Very delicate tannins. Beautiful wine.
2007 Hanzell Chardonnay: a wonderfully refreshing California Chard with tons of melon up front and a nice mineral finish. Not your typical CA Chard – in a good way.
2007 Molly Dooker Blue Eyed Boy Shiraz: a fabulous velvety Shiraz from down under. Great smoky aroma with tons of currant upfront and a hint of pepper on the finish.

Another Grand Tasting bites the dust.¬† We can’t wait till next year. Thanks Foodbuzz!

Additional photos:

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Want more? Check out our adventures from Pebble Beach F&W 2009…
Lexus Grand Tasting @ Pebble Beach Food & Wine 2009
Farm-to-Table Lunch, Pebble Beach Food & Wine 2009
Thomas Keller Cooking Demo ‚Äď Pebble Beach Food & Wine¬†2009
V√©rit√© Wine Tasting ‚Äď Pebble Beach Food & Wine¬†2009

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