Keeping turkeys: tick, tick, tick…


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. Lucy says:

    Oh – are you going to be there to assist. Or just go somewhere else? I’ve never cooked my own turkey so can’t help there, pretty sure my mother uses Delia

  2. Caroline says:

    Oh no, there’s no running away! I’m stuck right in the middle of it. Just been out pruning branches on the holly tree so that we have somewhere to hang them. It’s going to be, at the very least, interesting.

  3. Kristin says:

    I love this recipe for cider-brined turkey with a maple chilli glaze from A Kitchen Year by Paula McIntyre. I’ve been making it ever since the book came out a few years ago and swear by it, and every guest we’ve served it to raves about it and can’t believe how moist it is. Brining the turkey makes such a difference. This recipe only uses the crown, but you could play with it to use it for a whole turkey.Cider-brined Turkey with Maple Chili Glaze, Homemade Stuffing, Bourbon Sweet Potato Puree, Roasted Winter Vegetables, and Nutmeg Maple Cream Pie

  4. Caroline says:

    Thanks for this recipe, Kristin. Think I’ll try my Thanksgiving turkey unbrined and I can have this brining option to fall back on for Christmas day! I don’t think the Mammy is entirely convinced about my Bronze turkeys…yet.You’ve just reminded me that I need to pick up some more sweet potatoes too!

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