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Then I turn the bird over right- side-up to finish cooking. That way the Book Your Holiday Party I * Carry-Out Salad, Pasta and Veggie Party Trays Available * All-You-Can-Eat Dine-In Party Packages * Large Group Accommodations * Fun and Lively Atmosphere $2 Off Any PartyTray FREE PIZZA HI Offer not valid with any other coupon/discount. One coupon per person, per table Expires 11/31/14 JN Purchase $25 in Order Buddy's Gift Cards & Online ! receive a voucner for a FREE 4 SQUARE CHEESE PIZZA $3 OffAny 8-Square Pha Offer not valid with any other coupon/discount. One coupon per person, per table Expires 11/31/14 JN with one topping ! Valid in Jan &Feb Join Buddy's Email Club at www.buddyspizza.com ! Novi Now Open! 44225 W. 12 Mile @ Fountain Walk 248.675.0881 • Farmington Hills 248.855.4600 Detroit • Warren • Livonia • Dearborn • Pointe Plaza • Auburn Hills • Royal Oak • Bloomfield Hills • Shelby Come in and experience great service and a relaxing environment! 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We deal in jewelry, watches, diamonds and coins. A Service to 1 1 0' Private Owners, r irk Banks & Estates elege & feefiehre, Contact Larry A 33700 Woodward Ave. • Between 14 Mile da • Birmingha 248-644-8565 48 November 13 • 2014 I Men's Haircuts Call for consultation. 6171 Haggerty Rd West Bloomfield Value $20 JESSICA ONLY I 1 lam skin is golden all around. Just before serving, I tie the drumsticks together with string or ribbon. I like the look of a whole bird carved at the table so I often make an extra turkey breast to carve ahead of time. A helpful turkey-roasting rule to remember is to cook the turkey for about 15 minutes per pound (figure 1 pound per serving when purchasing your turkey). Check on the turkey every 30 minutes or so, and keep it from drying out by basting it with the juices from the bottom of the pan. Don't be tempted to overcook the turkey: For up to an hour after taking the bird out of the oven, it continues to cook. ❑ ROAST BRINED TURKEY Note: You can cook the turkey the same way without brining if you'd like. Just pay atten- tion to basting the turkey often to keep it moist. I brine the turkey in a clean new bucket from the hardware store. It's cheap, easy and I can use the bucket for other uses later. 1 turkey (14-20 lbs.), thawed if frozen (giblets and neck removed) olive oil for brushing on the turkey 1 large onion, peeled and cut into large chunks 1 apple, unpeeled and quartered 1 celery stalk, cut into pieces 2 sprigs rosemary 1 bottle of white wine (any kind) or 4 cups of chicken or vegetable stock or broth For the brine: 1 cup kosher salt 1 /2 cup light brown sugar 1 Tbsp. black peppercorns ice water To brine the turkey: Combine the salt, sugar and peppercorns in a large bucket. Allow to sit for 8 or more hours (does not need to be chilled). Place the turkey in the bucket. Add about a gallon of ice (use a large plastic zippered bag to measure). Add enough water to cover the turkey. Cover with plastic wrap, and chill overnight, up to a day ahead. Remove the turkey from the brine, and rinse with cold water. Discard the brine. To roast the turkey: Preheat the oven to 450 degrees. Place the bird breast-side-up on a roasting rack in a roasting pan (can be a disposable pan). Rub or brush the tur- key all over with oil. Place the onion, apple, celery and rosemary in the cavity of the turkey. Pour the wine (or stock or broth) in the roaster around the turkey. Roast the turkey for 30 minutes. Reduce heat to 350 degrees, and cook for about 15 minutes per pound, basting the turkey with the juices every 30 to 40 minutes or so. Cover the turkey with foil if it begins to become too dark, removing the foil for the last 15 minutes of cooking (a thermometer inserted into the thickest part of the breast, without hitting the bone, should read about 150 degrees). Remove from the oven, and allow the turkey to rest for 20 minutes before carving. Makes 14-20 servings.