Chimi-Turkey Apres-Ski
January 7, 2009

One of the things I was doing those past 2 weeks was snowboarding in Vermont. My friend Steph got a turkey from her job in early December and never had a chance to use it over the holidays so she brought it to the condo. Everyone seemed kind of skeptical about eating it because they were sick of holiday turkey and flavors. "No mash" was one request. People pretty much said they wanted it to taste like "not Thanksgiving." I decided to make a chimichurri sauce and cornbread to go with it. Originally I was also going to make hassleback potatoes that I've been seeing on food network lately but we had very limited oven space so last minute I reverted to a simple bacon and potato hash.





























Bring gallon of water with cup of salt, half cup sugar, chicken stock and peppercorns to a boil. Let cool to room temp. Brine turkey in this mixture overnight in fridge. 1 hour before cooking remove from liquid and put on the counter. Pat dry. Preheat oven to 500. Cook for 30 minutes. Lower oven to 350 and cook until finished. I pulled it out at 150 degrees and the carryover brought it to over 160.
Corn bread
Chimichurri
Potatoes
Chop bacon, heat on high until almost cooked. Cut potatoes salt and pepper and lightly dust in flour. Add potatoes to bacon pot, cook 5 minutes, add diced onions, cook until potatoes are tender and there is some crunchy crusties.