DO YOU BRING YOUR TURKEY TO THE TABLE already sliced up — or do you present the roasted bird whole, on a decorated tray? I’m in the latter camp. Watch me create a frame for the turkey you see pictured above, and then join me in the parlor for a fireside feast:
Speaking from experience, if you ornament a platter with whole pomegranates, walnuts, and other bulky items (as some magazine photos suggest), you’ll have one hell of a time carving the bird. A better plan is to limit the works to edible leaves and slices of fruit.
First, select a platter. A silver tray with handles or an oval-shaped ceramic platter will do. Lacking either, you can use a stout, rimmed baking sheet. The silver salver pictured above is actually the base for my coffee and tea service. It’s the only tray I own that can accommodate a good-sized turkey.
To hide the towel, surround the turkey with edible greens. I can tell you that baby arugula leaves (available at most grocery stores and farmers markets) are easy to work with. They look rather luxurious, too. I used just 5 ounces of leaves to cover my enormous tray.
You could very well present this green-framed turkey as is. But if you’d like to kick it up a notch, consider adding some fruit. Lemons or oranges are always nice, especially if you used such fruits when flavoring the bird. But if you brined your turkey, as I did, with a solution that involved apple cider, proceed this way:
In the comments field below, let me know how your own holiday preparations are coming along. Or, just say “howdy.” As always, I love hearing from you.
Meanwhile…Happy Thanksgiving, all!
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