Posted by on Dec 21, 2010 in Recipe | 4 comments

Some of you may point out that this post is practically a month late. Well, I say that there’s nothing stopping a turkey from joining the Christmas table too.

With that said, let me introduce you to the turkey that graced our table this year.

It may not be as provocatively eye catching as a sexy bird, but Hannah (the turkey) was sizzlin’ hot — but thankfully not too hot to handle.

Strange things happen in the Hwang household when my sister and I get bored. This is usually when inanimate objects come to life and chatter incessantly. Needless to say, Hannah was lovely company. Charming and witty, what else could be asked of a turkey? All in all, getting friendly with your food is fine as long as you don’t get too attached.

R.I.P. Hannah, be proud of the fact that you were delicious.

So how exactly was Hannah prepared? The answer is quite simple really. Some of you may remember our previous post about Cornish Hen, Individual Dinners…Who said big birds can’t be prepared the same way as little birds?

The recipe we used to prepare Hannah was the same as the Cornish hen. Using the same brine/marinade, we pampered and spoiled our turkey and let her sit in her flavored bath overnight. Then into the sauna [read: oven] she goes for 40 minutes at 425 degrees Fahrenheit, and then turn it down to 375 degrees Fahrenheit for around three hours.

Bake time would depend on how big your turkey is. Hannah was approximately eleven pounds (she was a big girl).

When you think of turkey, it usually comes hand in hand with stuffing and gravy.

Unfortunately I don’t have a picture of the gravy, but the stuffing is in good hands…if you catch my drift.

Without further ado, the recipes…


No picture unfortunately.


  • shredded meat from turkey neck
  • 1 cup red wine
  • 1/4 cup flour
  • 1 cup chicken stock
  • 1 stick butter
  • 1/2 large yellow onion, chopped
  • 4-5 cloves minced garlic
  • salt, pepper

Taking the pan that you had used to bake the turkey in, pour in the red wine and scrape along the bottom of the pan to remove all of the brown bits. Mix in the flour and make sure to stir well so that there are no lumps. Place this pan directly onto the stove and let it simmer to thicken.

In the meantime, melt the butter in a separate pan over medium heat. Add the onions and garlic, saute until the onions are slightly translucent then add in the turkey meat.

In the turkey pan, pour a bit of chicken stock and stir to thin out the gravy. Continue doing so a little at a time until you have reached your desired consistency. Transfer the gravy from the turkey pan to the other and mix in the onions and meat. Let it simmer for a bit so the flavors can infuse together before serving. Salt and pepper to taste.



  • 1 loaf Italian bread or regular toast
  • 5 whole eggs
  • 1 large yellow onion, diced
  • 2 sticks celery, finely chopped
  • salt, pepper, EVOO, Italian seasoning
  • 1 cup white wine

Preheat the oven to 350 degrees Fahrenheit.

Tear the bread into chunks or cut into cubes. Line a baking sheet with the bread pieces and toss in salt, pepper, and Italian seasoning with drizzles of EVOO. Toast in the oven for about 15 minutes until browned.

In another pan, cook the onion and celery in white wine. Add the cooked vegetables to the toasted bread.

Whisk the eggs in a separate bowl and pour into the pan. Make sure that everything is mixed well and evenly coated before baking in the oven for 15 – 20 minutes. Remove when the top is browned and golden.

Hope you all enjoy these recipes. For those of you who will be having fowl instead of a leg of pork on your Christmas table, one taste of this and no one can call foul play.

~ AJ ~

Photographs taken and provided by AnnMarie Hwang


  1. Dec-25-2010

    Looks good!

  2. Dec-26-2010

    I just got the cutest little 6 lb turkey – perfect for brining. Sadly, I didn’t ask her what her name was before I put her down for a nap in the freezer. I’ll be sure to check when I wake her for her brine bath!

  3. Jan-10-2011


  4. Jan-18-2011

    Katie: No worries! I’m sure your adorable lil’ turkey will chirp up with her own special order of brine once her beak stops chattering. Tell me how it goes!

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