Cooks & Books & Recipes

Today’s Recipe: Roast (Kosher) Turkey with Juniper Wine Gravy

Cookbook: The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple by Lévana Kirschenbaum

The Whole Foods Kosher Kitchen

I now have my Thanksgiving recipes for cornbread dressing and cranberry sauce, but what about the main star — the turkey? You may have noticed that today’s recipe has “Kosher” in the title, so I’ll tell you first off: I don’t cook Kosher; I’m not Jewish. Until about a week ago, I didn’t even know how someone “cooks Kosher,” specifically. In fact, I had no clue what the word Kosher even means. Then I read Lévana Kirschenbaum’s quick explanation of Kosher cooking. Although she says her piece is not intended as a crash course in how to keep Kosher, she succinctly answered many of my questions. (No meat & dairy? No pork or shellfish?)

“Preparing cuisine that is thoroughly unprocessed, seasonal, fresh, lean, streamlined, easy and fun” — um, YES, that’s something I want to do. This recipe also features juniper berries, the smell of which signals autumn and, thus, the holidays (for me, at least). But here’s what sealed the deal. For years now, I’ve been hearing “brined turkey” so often that I’d thought any in-the-know cook had no choice but to spend days constantly turning over a turkey in salt water, consuming way too much time, energy, and refrigerator space. Which means, of course, that this has remained on my “do very soon” (i.e., never) list. Guess what? A Kosher turkey has already been salted! It’s already tenderized! You can go spend all that free time decorating your table or figuring out how to be sure your uncle won’t tell that story that always offends your mother-in-law’s sister’s stepson’s wife…

Find the recipe for Roast Turkey with Juniper Wine Gravy here: Eating Rules

More on the cookbook: The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple, by Lévana Kirschenbaum

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One Response to “Today’s Recipe: Roast (Kosher) Turkey with Juniper Wine Gravy”

  1. Pingback: Cooks&Books&Recipes » Today’s Recipes: Mushroom & Leek Bread Pudding / Orange-Braised Carrots & Parsnips