oe Deana Lancaster
_ News Reporter ;

|): dlancaster@usnews.com :
:. TURKEY is not on the menu at

Northi!ands Bar and Grill.”
<> But executive chef Greg. Walsh still knows

“-:. how to cook a luscious bird, and just in time for

Thanksgiving, he’s willing to share his perfect
turkey ups. |
“Number one on the list, says Walsh, is to cook
the turkey breast side down.
The: breast’: has the’ least
amount of fat, and the back .
“of the turkey has the most.
Cocking . breest-down’ the.
turkey bastes ‘itself as. the
-juices and fat’ run down.
‘from the back to the breast. -:
‘“A lot of people say they -
lon’t- like.’ to’ because. the
reast “doesn’t look nic
it’s not that beautiful gold
:en colour we like to'see and
¢ skin is all falling off.”
He has trick to remedy
thai, though: soak a cheese- -
th or a tea towel in veg.
table’ oil and lay it on the -
bottom of a roasting pan or “°.
Toasting -rack. ‘This will 0°

before the turkey is finished cooking, turn it over |

ooth and simple’ manoeuvre thanks to the
oil-soaked ‘cloth), ‘and brown the breast side.

Kk it to an ‘internal temperature of 180 -

legrecs

Next, says Walsh, once it has finished ‘cook: ;

“THANKSGIVING
- SPOTLIGHT

turkey, then sit back and enjoy

“People get so concerned about it, and you
really don’t need to. Puta cheesecloth on it, or
your tea towel, and vou can let it rest for a whole
half an hour. The meat will relax and really ben-
efit trom it.”

While it rests, you'll have time to finish those
last-minute things you forgot to do. Or, if you're

an organized cook, you can relax toc, and enjoy
a glass of wine.

“And on the subject of wine — a nice pinot

noir from B.C. would be pertect with turkey.”

says Walsh. Alternatively, he says, a.’

crisp chardonnay would also be a”.
nice paining.
“That's the great thing about
turkey. It lends itself’ to that,
whichever you pick, it’s all going
to be great.”
Finally. Walsh even has a unique
suggestion for your stuffing.
“Turkey is a very traditional North
American dish, Another tradition,
from New England, is to put iresh
oysters in your stufting.”
{t's a surprisingly subtle, underly-
ing flavour, he added, rather than
“an in your face fishy flavour.” And
it’s as simple as. taking. your
favourite stuffing recipe, chopping
up three or four’ oysters and
adding them to the mix.
-Whenit it’s all done, dish the stuffing, carve the
the compliments!
Northlands Bar & Grill is on the second floor

“of Northlands Golf Course clubhouse. Walsh

joined the team in May and has already shown a

flair for creating exceptional at schicken ;
en

with favourites such as pastas, se

let the turkey rest

” and chops.

“vith c customers slooking:
for: beef,’ pork, and _

poultry that. contain a
minimum of additives, -
preservatives anc: other :
chemicals .

hour in the oven they
make-2 hearty, flavour-
ful holiday. meai.

The pork chops are :-

rently, the only. dish ©
Goodrick * is. making
with . his ; dressing... He «.
saves his stuffed turkey

the: jd: English tradi-
ion of stuffing a boned

swan: with ‘layers: of : sausage
dressing and other boned fowl
Goodrick’ says:he: does about

40 birds ‘each Christmas,

LINGUINI W/SAUSAGE & SUNDRIED TMAT
«TURKEY & CASHEW STIRFY =

; |). NEWS photo Mike Wakefield
BRITISH butcher Robert
: Goodrick: uses a lot: of

ioe?

Ib ASHORE ENE DUAL TE MS

recipes from the north or:

NORTHLANDS Ber and Grill executive chef Greg vialah knows the socret for juicy
> and delicious » Thanksgiving turkey. |