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How to Cook the Perfect Turkey! Head on over to Weaver Street Market to pick up your delicious, all-natural, fresh turkey. Then follow these simple guidelines to make the best tasting turkey this season! Smaller turkeys cook faster and are generally more tender, but sometimes you need a bigger bird for a large holiday crowd. By tinkering with the original recipe (below), you'll produce a beautiful large turkey without sacrificing juiciness and flavor. When roasting a large turkey, it's not necessary to roast the bird on each side. Follow recipe for Unstuffed Roast Turkey, roasting 18 to 20-pound turkey breast-side down in 350 degree oven for 1 hour. Then turn breast-side up and roast for 2 1/2 hours at 250 degrees. Increase oven temperature to 400 degrees and roast 1 1/4 to 1 1/2 hours, until done. More |
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| Thanksgiving Flowers Beaujolais Nouveau is here Holiday Ornament Making SV Annual Holiday 5K |
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| Holiday Hours Sing & Hum Book Signing Special Farmers' Market Today Hillsborough Winter Fridays |
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| Sparkling Wine Dinner | |||||||||||||||
| Weekly Produce Specials Weekly Meat & Seafood Specials |
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| New Product: Alaffia Skin Care Recipe: Giblet Gravy |
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UNSTUFFED ROAST TURKEY| Weekly Produce Specials | |||
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| Local, Organic Sweet Potatoes |
$1.00 lb | from Ward Brothers! | |
| Organic Yellow Onions | $1.00 lb | save 69¢ lb! | |
| Organic Pink Lady Apples | 3 lb bag $3.99 each |
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| Weekly Meat & Seafood Specials | |||
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Alison's Family Farms All-natural Turkeys | $1.99 lb | |
| All-Natural Boneless Top sirloin Steak | $6.99 lb | Save $2.00 lb! | |
| Ocean Boy Organic Farm-raised Shrimp |
$5.99 lb | Save $2.00 lb! | |
| Read more about other Weaver Street Market Specials. | |||
| New Product! | |||
 Alaffia Fair Trade Shea Butter!Alaffia was founded by Olowo-n'djo Tchala who grew up in West Africa. Tchala feels morally responsible to dedicate his life to empowering his communities through the promotion of indigenous African natural resources that are sustainable. Shea butter is the oil from the seeds of the Shea tree which grows wild throughout West Africa where people of that region have a wealth of local and traditional knowledge of making shea butter. Combining these elements with the Fair Trade model of business brings income and empowerment to the men and women who craft this product. All of the Alaffia Skin Care products are fairly traded, handcrafted, paraben free, petroleum free and cruelty free. Shea Butter has been found to help protect shkin against climate and UV damage, prevent wrinkle formation, soothe irritated and chapped skin, and moisturize the epidermis. Look for Alaffia lotion, bar soaps, Liquid Black Soap, and Lip Balm now in our Wellness Department in our Carrboro store. |
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| Read more about Alaffia here. | |||
| Recipe: Giblet Pan Gravy | |
 The gravy is easily made in stages. Complete step 1 while the turkey is brining. Continue with step 2 once the bird is in the oven. Start step 3 once the bird has been removed from the oven and is resting on a carving board. If you prefer not to eat the giblets, you can discard them after you strain the broth at the end of step 1.
1 tablespoon vegetable oil Reserved turkey giblets (except liver), neck, and tailpiece 1 onion, unpeeled and chopped 1 1/2 quarts turkey or chicken stock or 1 quart low-sodium canned chicken broth plus 2 cups water 2 thyme springs 8 parsley stems 3 tablespoons unsalted butter 1/4 cup flour 1 cup dry white wine Salt and ground black pepper 1. Heat oil in soup kettle; add giblets, neck, and tail; sauté until golden and fragrant, about 5 minutes. Add onion; continue to sauté until softened, 3 to 4 minutes longer. Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes. Add stock and herbs, bring to boil, then adjust heat to low. Simmer, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes longer. Strain broth (you should have about 5 cups), reserving neck, heart, and gizzard. When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard. Refrigerate giblets and broth until ready to use. 2. While turkey is roasting, return reserved turkey broth to simmer. Heat butter in large heavy-bottomed saucepan over medium-low heat. Whisk in flour. Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Whisk in all but 1 cup of hot broth into roux. Bring to boil, then continue to simmer, stirring occasionally, until gravy is lightly thickened and very flavorful, about 30 minutes longer. Set aside until turkey is done. 3. After roasted turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables. Return gravy in large saucepan to simmer. Place roasting pan over two burners on medium-high heat. Add wine to roasting pan with caramelized vegetables; scrape up browned bits with wooden spoon and boil until reduced by half, about 5 minutes. Add remaining 1 cup broth, then strain deglazed pan juices into gravy, pressing as much juice as possible out of vegetables. Stir diced giblets and shredded meat into gravy; return to boil. Adjust seasonings with salt and pepper. Serve with turkey. |
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| Read about other recipes here. | |
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