BIRD DAY!!! 2013

Hosting a potluck Château Relâxeau style for Turkey Day:
Will add pictures while all the prep and cooking is being done.
In the meantime, here's the proposed list from the house, and then guests will bring their own delectables.

Grocery List:
1 Turkey
2 lbs sliced bacon (uncured/nitrate free)
salt/seasonings: coriander, cumin, garlic powder, onion powder

1 baking pumpkin
fresh thyme
salt
½ onion minced
2 cloves garlic, minced
4 oz goat cheese
1½ cup plain yogurt/canned coconut milk
2-3 cups all-purpose or gluten-free flour
4 large eggs


TURKEY will be prepared by first injecting the flesh with brine.
Brine will consist of 3 cups chicken or turkey broth brought to a boil,
adding 1 Tbsp of each of the following:
salt
ground coriander
ground cumin
garlic powder
onion powder
then let cool to room temp
use injector syringe to inject turkey meat with the cooled brine, and let sit.
Prepare 2lbs of bacon strips and remove the organs from the turkey. With a serrated knife, make 1" wide slices an inch apart, all in a row:   |  |  |  |  |  |  |  |    for several rows all across the back,breast, and thighs of the turkey, careful to not cut the meat. Weave slices of bacon with the skin.
Using a large tin can filled with fluid, stand the turkey up, and carefully mount onto the can (assuming it will fit into your oven in this manner - this will allow every side to brown and crisp. An alternate method is to just use the rack itself, with pan or cookie sheet to catch all the delicious drippings with which to baste the beautiful bird. And of course Bake per lb instructions - convection preferred.


PUMPKIN PIE will be a savory pumpkin/goat cheese quiche:
Cut baking pumpkin in half, remove the innards, separate the seeds (we'll use them to garnish), rub oil over the skin of the pumpkin and bake @ 350°F ~20 min until fork soft. Place seeds on a tray dry and toast ~10 min. Set aside.
The crust will be a simple dough recipe: 1 cup of yogurt or canned coconut milk, add enough flour of whichever assortment you desire (all-purpose / gluten-free) ~2-3 cups so the dough just stops being sticky when kneading. Knead well, then ball and cover with 2 tsp oil, and let rest for 15 min. Warm a pie dish while rolling the dough out into a circle large enough to cover the base and sides of the pie dish - if you'd like it really thin, use as little as ½ of the dough. Flatten dough against pie pan surfaces and scallop the edges as you like - bake in oven until just crispy ~10 @ 400­°F
While the crust is toasting, take the baked pumpkin and remove the flesh. Place in a large bowl, cool until it is touchable, then combine with 4oz of goat cheese and season with 2 tsp salt, the leaves from several sprigs of fresh thyme, 2 cloves of minced garlic and onion.
In a separate bowl or food processor whip together 4 eggs and ½ cup yogurt/canned coconut milk until creamy in color and foamy. Gently fold egg mixture into seasoned pumpkin, and gently pour into prepared pie crust.
Cover crust with foil and bake until set @ 350°F (passes fork test) - I haven't made this yet, so, not sure just how long it might take, but may be ~20-30 min.