CLICK HERE TO SEE THE RECIPE

GET THE CURRENT ISSUE

FARMERS MARKET GUIDE

JOIN OUR EMAIL/NEWSLETTER LIST

EDIBLE GUIDES: LOCAL RESOURCES

EDIBLE DFW ON FACEBOOK

The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
View on Facebook
How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair: www.edibledfw.com/winter-2021/cultured-coffee/🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
View on Facebook
Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: www.prekindle.com/event/56297-meat-fight-2023-dallas ... See MoreSee Less
View on Facebook

4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
View on Facebook
View on Facebook

Pasture Raised, Free Range Turkey

seasonalTable

BASIC BRINE

1 cup sea salt
1 gallon water
1 cup raw sugar or honey
1 bunch fresh sage
1 bunch fresh thyme
3 tablespoons black pepper

Bring all ingredients to a boil; remove from heat and refrigerate. Placed thawed turkey in a deep roasting pan that is large enough to allow most of the turkey to be submerged in the brine, or use a commercially available brining bag. We use a five-gallon food grade plastic bucket. If you use just the pan, cover with plastic wrap and refrigerate (or put in an ice chest if your refrigerator is full). Turn the turkey in the brine every few hours if it is not fully submerged. Keep turkey in brine for 12 to 24 hours.

PREPARING THE TURKEY FOR COOKING

When it’s time to cook the turkey, lift it out of the brine, rinse with cold water and dry with paper towels. Use the following herbed butter recipe to prepare the turkey for roasting. Slide a small rubber spatula between skin and meat to separate them. Insert half of the butter mixture under the skin and spread evenly.

Rub the remaining butter mixture on the outside of the skin. Truss the bird loosely with twine, season with salt and pepper and place in roasting pan. Add one cup of stock and roast until internal temperature of the thickest part of the breast reaches 165°. The turkey should be loosely covered with foil for part of cooking time to help retain moisture. The foil should be removed so the skin can be beautifully browned and crisp by the time the turkey is done. Be sure to baste the turkey often with the juices from the bottom of the pan.

Roasting times at 325º

Begin to check for doneness 30 minutes before suggested cooking time.

8–12 lbs.: 2–3 hours 12–16 lbs.: 3–4 hours 16–20 lbs.: 4–5 hours

HERBED BUTTER

8 tablespoons softened unsalted real butter
¼ cup extra virgin olive oil
1 teaspoon chopped garlic
1 teaspoon chopped thyme
1 tablespoon lemon juice (optional)
1 tablespoon chopped shallots
1 tablespoon chopped chives

+ posts
Scroll to Top