Women Who Rock with Success

WOM EN W H O RO CK WIT H SUCCESS

GET SC RU M PT I O U S T U RK EY REC I PE FRO M FO O D N ET W O RK ST A RR A N N E B U RREL L

SPEC I A L

D EC EM B ER ED I T I O N

A RT D ESI GN S

BY A L EX A B A RN B U T T ER?

FEATURING FASHION DESIGNER ViktoriiaVlasen 1

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Image by Dorothe 3

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I mage by Jill Wellington

W om en W h o Rock w i t h Su ccess w ou l d l i ke t o ex p r ess gr at i t u d e t o al l of i t s ad ver ti ser s, en tr ep r en eu r s, cel ebr i t i es, m od el s, an d t h ose w h o've m ad e a m ajor i m p act on t h i s m agazi n e f or t h e 20 18 y ear . T h er ef or e, w e w i sh y ou an d y ou r f am i l i es a M er r y Ch r i st m as an d a p r osp er ou s N ew Year .

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TABLEOFCONTENTS ~09 VIKTORIIAVLASEN ~24 HOLIDAYARTSW/ JOAN ALEXA ~26 BARN BUTTER? ~33 FOOD NETWORKSTARRANNEBURRELL ~40 SCRUMPTIOUSTURKEYFIXINGWITHFOOD NETWORKSTARRANNEBURRELL 6

ARGUL A SAL AD

I N GRED I EN T S FO R D RESSI N G 6 t b sp . ex t r a- v i r gi n olive oi l 2 t b sp . l em o n j u i ce K o sh er sal t Fr esh l y gr o u n d b l ack p ep p er 4 c. ar u gu l a Sh av ed Par m esan , f o r gar n i sh

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D I REC T I O N S - M ak e d r essi n g: I n a m ed i u m b ow l , w h i sk t o get h er o l i v e o i l an d l em o n j u i ce, t h en seaso n w i t h sal t an d p ep p er .

- I n a l ar ge b ow l , l i gh t l y d r ess ar u gu l a, t h en t o p w i t h Par m esan .

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W o m en W h o Ro ck w i t h Su ccess: T el l u s ab o u t V i k t o r i i a V i k t o r i i a: M y n am e i s V i k tor i i a V l asen ko. I am a f ash i on d esi gn er f r om U k r ai n e. I ?ve been w or k i n g as a f ash i on an d cost u m e d esi gn er f or a ver y l on g ti m e an d I con st an tly or gan i ze p h oto sessi on s on d i f f er en t su bject s an d Fash i on Fi l m s w i t h m y w or k s. an d w or k i n g f or Fi l m s an d T h eatr es w i th i n w h ose p r od u cti on I took p ar t i n th e U SA . I al so am a p ar t i ci p an t of f esti v al s i n var i ou s cou n tr i es.

I al so am t h e p ar ti ci p an t of f ash i on f esti v al s i n var i ou s cou n t r i es. I p ar ti ci p ated i n th e U k r ai n i an Fash i on W eek sh ow.

A n d al so h ave m y f ash i on br an d Ter r asse w i t h 6 sh op s. A n d l ove t o w or k on soci al p r ojects. Becau se each p r oject m u st t o h ave st r on g i d ea an d m essage to th i s W or l d . N ot en ou gh t o be ju st beau t i f u l .

W o m en W h o Ro ck w i t h Su ccess: W h at i n sp i r ed y o u 10

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V i k t o r i i a: I get i n sp i r ati on f r om n atu r e an d i t s d r aw i n gs, i n cl u d i n g t h e l i f e of v ar i ou s p er son s an d m y f am i ly, som e soci al p r oject s, book s, t r avel s, h i stor y...

W o m en W h o Ro ck w i t h Su ccess: H ow h as y ou r cam p ai gn ch an ged h u m an i t ar i an ef f or t s i n th e U k r ai n e?

V i k o r t o r i i a: I d i d t h e p r oject N o W ar i n U k r ai n e w h en t h e w ar ju st began i n U k r ai n e. I t w as m y f ash i on p r oject agai n st th e w ar i n U k r ai n e. I star t ed d oi n g th i s p r oject 3 y ear s ago. A n d I con ti n u e to d o th i s tod ay too. I al so p ar ti ci p ated i n a l ar ge n u m ber of r al l i es i n M i l an an d Eu r op e to sh ow t o Eu r op e w h at w as r eal ly goi n g on at th at t i m e. A n d w h o i s f i gh t i n g w i th w h om . I n m y f ash i on p r oject I sh ow t h e FACES an d p osi ti on s of str on g w om en i n th i s w ar . A n d f ash i on d esi gn - i t i s m y tool as I can d r aw p u bl i c atten t i on t o i t .

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W o m en W h o Ro ck w i t h Su ccess: W h at?s y ou r n ex t h u m an i tar i an cam p ai gn f or th e U k r ai n e?

V i k t o r r i a: Fr om y ester d ay w e h ave M ar ti al L aw i n U k r ai n e. A gai n , N o W ar p r oject- i t i s n ot ju st col l ecti on an d p h otos. I t i s al so m y sear ch , d em on str ati on s, w r i ti n g ar ti cl es by m e. Fash i on col l ecti on ^ m y f ash i on d ol l s col l ecti on (sm al l ver si on of r eal col l ecti on ), f ash i on sh ow, d r aw i n g col l ecti on , tex ti l e m an i p u l ati on w h en I cr eate sp eci al p atter n .

A n d y ester d ay I got th i s n ew s so I star t to w or k on th i s p r oject agai n . So, i t i s bi g p r oject w i tch on e I w i l l f i n i sh w h en W ar w i l l be d on e.

W o m en W h o Ro ck w i t h Su ccess: Ref er r i n g back to y ou r f ash i on d esi gn , w h at keep s y ou m oti vated abou t sty l es an d th e w om en w h o en gages y ou r gl am ou r p l atf or m ?

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V i k t o r r i a: M y f ash i on d esi gn ju st f or w om en an d m y cl i en ts m oti v at ed m e m or e an d m or e an d m ake m y bu si n ess gr oov i n g an d op en n ew stor es i n d i f f er en t ci t i es an d n ow I t h i n k abou t cou n tr i es.

Bu t I sp en d h al f of m y ti m e f or th e br an d an d an ot h er h al f of m y t i m e i s sp en t as a cost u m e d esi gn er f or cel ebr i ti es, f or t h eat er s an d f i l m s. p r od u ce d i f f er en t t h i n gs f or th e br an d Ter r asse: jacket s, d r esses, coat s, car d i gan s? an d th at?s w h at or d i n ar y p eop l e w i l l w ear f or ever y d ay (casu al cl ot h es) an d on h ol i d ay s, w ed d i n gs? bu t f or t h ose p eop l e, w h o l i ke to be p ecu l i ar an d sty l i sh i n d r ess an d w ear gar m en t s m ad e of t op - qu al i t y I t al i an f abr i c. M ost m y cl i en ts ar e con f i d en t an d su ccessf u l w om en , p r ed om i n an tly bu si n ess l ad i es.

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W o m en W h o Ro ck w i t h Su ccess: H ow w ou l d y ou em p ow er w om en over t h e w or l d r egar d i n g a m od el i n g or f ash i on star t u p bu si n ess?

V i k t o r i i a: I w an t t o d r ess w om en al l over th e w or l d an d i t m oti vates m e. I al so h i r e w om en as I cr eat e cl ot h es f or w om en , m y m od el s f or sh oot i n gs ar e al so gi r l s. an d I al so m ake soci al f i l m s abou t gi r l s too.

W o m en W h o Ro ck w i t h Su ccess: W h at w ou l d l i ke t o l eave w i th t h e r ead er s?

V i k t o r i i a: I w ou l d l i ke t o soon w ear w om en ar ou n d th e w or l d an d m ake t h em beau t i f u l . A n d I al so w an t to l eave m y n am e i n h i st or y.

W o m en W h o Ro ck w i t h Su ccess: H ow can th e r ead er s con n ect w i t h y ou ? (soci al m ed i a or on l i n e stor es).

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VICTOR IA DESIGN S

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VI KTOR IIA DESIGN S

V i k t o r i i a: I h ave sh op s ju st i n Eu r op e n ow. Bu t I p l an n i n g to op en i n U S soon too. Bu t n ow th ey can alw ay s com m u n i cate w i th m e i n I n stagr am : @v i k .vl asen ko W o m en W h o Ro ck w i t h Su ccess: T h an k s f o r b ei n g o u r f eat u r ed cov er o n W o m en W h o Ro ck w i t h Su ccess.

V i k t o r i i a: T h an k y ou m agazi n e W om en W h o Rock w i th Su ccess f or gi ve m e ch an ge to be on cover w i th m y f ash i on d esi gn N o W ar i n U k r ai n e p r oject an d to tal k m or e abou t M ar ti al L aw i n U k r ai n e tod ay.

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SW EET PO T AT O BA RS

I N GRED I EN T S FO R T H E C RU ST 2 sl eeves gr ah am cr acker s 1/ 4 c. gr an u l at ed su gar 1 tsp . kosh er sal t 10 tbsp . m el ted bu tt er 1 tsp . gr ou n d gi n ger 1 1/ 2 c. h eav y cr eam FO R T O PPI N G m i n i m ar sh m al l ow s

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D I REC T I O N S -

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M ak e cr u st : Pr eh eat ov en t o 350 °. L i n e an 8"-x - 8" b ak i n g p an w i t h p ar ch m en t p ap er . I n a f o o d p r o cesso r , p u l se gr ah am cr ack er s, su gar , an d sal t u n t i l f i n e cr u m b s. A d d m el t ed b u t t er an d p u l se u n t i l t ex t u r e r esem b l es w et san d . Pr ess i n t o p an an d b ak e u n t i l go l d en , 10 m i n u t es.

M ak e f i l l i n g: M i x t o get h er al l f i l l i n g i n gr ed i en t s u n t i l ev en l y co m b i n ed .

Ad d f i lli n g to cr u st an d b ak e u n t i l set (n o l o n ger j i ggl y i n t h e m i d d l e), 4 8 t o 50 m i n u t es. L et co o l sl i gh t l y.

- H eat b r o i l er . C ov er t o p o f b ar s w i t h m i n i m ar sh m al l ow s an d b r o i l u n t i l go l d en , 1 t o 2 m i n u t es. L et co o l co m p l et el y b ef o r e sl i ci n g an d an d ser v i n g.

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AL EXA JOAN

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I am a t r ai n ed an d cer t i f i ed ch ef f r om Bu f f al o, N ew Yor k , h av i n g al so st u d i ed an d w or ked i n Sw i t zer l an d an d I t aly i n t h e f i el d s of h ot el m an agem en t an d h osp i t al i t y an d r eal - t i m e, r i gor ou s cu l i n ar y t r ai n i n g an d cook i n g i n a r est au r an t al on g t h e A l m af i Coast i n Posi t an o, I t aly.

Recen t ly I cr eat ed , p r esen t ed , cat er ed an d h ost ed a Pl an t - B ased L i f est y l e Sy m p osi u m , en t i t l ed "W h er e t h e FO RK d o I st ar t ?" w h i ch w i l l be t aken on r oad so t o sp eak as a ser i es an d even t u al ly evolved i n t o an an n u al con f er en ce.

th e

M y p er son al l i f est y l e; an d on e I t r y t o p r om ot e w i t h m y cl i en t s an d m y f an base; i s a p l an t - based , w h ol e f ood s, m i n i m al ly p r ocessed d i et . T h i s t y p e of l i f est y l e i s i m p er at i ve f or t ot al h eal t h an d w el l n ess. W h en cr eat i n g m eal s f or m y gu est s an d sh ar i n g i n f or m at i on r egar d i n g m od i f y i n g on es d i et or st r at egi es t o i n cor p or at e m or e f ood sou r ced f r om p l an t s i n t o a d i et , m y m ot t o i s si m p l e, "M ake veget abl es t h e st ar on y ou r p l at e!". T h er e i s n o n eed

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T H E B I RT H O F B U T T ER B A RN B U T T ER

BY L I SA ST A L V EY

T h e stor y of h ow t h i s cam e to l i f e w as p r et t y f u n n y I th i n k . I t w as N ew Year s D ay, 20 16 w h i l e w e w er e d r i v i n g to get m ar i ju an a t o m ake p ot bu tter . I t t r u ly h el p s w i th m u scl e p ai n , n au sea an d ot h er ser i ou s i ssu es i n t h e bod y, by t h e w ay.

I th i n k I sai d I w on d er h ow i t w ou l d tast e i f w e ad d ed v an i l l a bean p ast e an d ci n n am on . I m ean , th e t aste of i t n atu r al ly i s ver y good , bu t I w as th i n k i n g of i t sp r ead on toast f or n au sea. W h en I h ad th e sw i n e f l u l ast y ear , I w as so n au seou s, bu t n ever actu al ly becam e i l l , y et at th e sam e ti m e, I w as star v i n g.

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So bi zar r e. A n y w ay, su d d en ly l i gh t l i gh t bu l b w en t on f or both Fr an k an d m e. I w as l i ke, "O h m y gosh ! Fl avor ed bu tter s! Bet t er y et , gr ass- f ed on es an d even cocon u t vegan on es!" Fr an k th en ad d ed , "T h e p ossi bi l i t i es ar e f r i ggen en d l ess!" For t h e n ex t h ou r w e th ou gh t of n am es f or t h e com p an y, th e f l avor s w e both th ou gh t w ou l d d o w el l an d t aste gr eat an d t h e com p an y began .

T h e ver y n ex t d ay w h en I got h om e f r om w or k , Fr an k asked m e i f I got th e cr eam . N ot m ak i n g t h e con n ect i on , I sai d , "W h at cr eam ? For y ou r f ace?"

T h en I r eal i zed h e m ean t w h i p p i n g cr eam an d w e jam m ed to th e stor e an d star ted cr eati n g l i ke m ad sci en ti sts!

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N ow on ly a f ew sh or t m on th s l ater , ou r bu t ter s m ad e i t to Er ew h o n , C al ab asas o n Feb r u ar y 16 t h , th an k s t o V i ct or Gr en n er ! T h i s i s th e f i r st m ajor m ar ket w e ar e p r ou d to be i n . A n d on M o n d ay, M ar ch 7t h , w e ar e al so go i n g t o go i n t o Paci f i c C o ast Gr een s ! I w i l l be th er e f r om 2- 6 p .m . gi v i n g a d em o i f y ou w an t to com e by an d taste an d t h en bu y som e! W e h op e to be i n m or e m ar ket s soon ar ou n d th e ci ty at stor e n ear y ou .

O u r vegan cocon u t f l avor s ar e so f an tast i c an d cr eated f or y ou l act ose i n tol er an t, n on - d ai r y eater s an d vegan s an d w i l l be excl u si vly at Er ew h on , Cal abasas st ar t i n g M on d ay, M ar ch 7t h as w el l . I w i l l b e t h er e T u esd ay, M ar ch 8t h f r o m 11:30 - 1:30 p .m . ad d i n g n ew b u t t er f l av o r s an d 2 v egan co co n u t f l av o r s t o o .

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Fact : Gr ass- Fed B u t t er i s L o ad ed W i t h V i t am i n - K 2, T h e M i ssi n g N u t r i en t T h at D e- C al ci f i es Yo u r A r t er i es M ost p eop l e h ave n ever h ear d of V i tam i n K , bu t i t i s on e of th e m ost i m p or t an t n u t r i en t s f or op ti m al h ear t h eal t h . T h er e ar e sever al f or m s of t h e v i t am i n . W e h ave K 1 (p h y l l oqu i n on e), w h i ch i s f ou n d i n p l an t f ood s l i ke l eaf y gr een s. T h en w e h ave V i t am i n K 2 (m en aqu i n on e), w h i ch i s f ou n d i n an i m al f ood s. Even th ou gh th e tw o f or m s ar e st r u ctu r al ly si m i l ar , t h ey ap p ear to h ave d i f f er en t ef f ects on th e bod y. W h i l e K 1 i s i m p or tan t i n bl ood cl ot ti n g, V i tam i n K 2 h el p s t o keep cal ci u m ou t of y ou r ar t er i es (10 , 11). H i gh - f at d ai r y p r od u ct s f r om gr ass- f ed cow s ar e am on g th e best sou r ces of V i tam i n K 2 i n th e d i et. O th er good sou r ces i n cl u d e egg y ol k s, goose l i ver an d n att o ? a f er m en ted soy - based d i sh (12, 13). V i tam i n K w or k s by m od i f y i n g p r otei n s, gi v i n g th em th e abi l i t y to bi n d cal ci u m i on s.

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For th i s r eason , i t af f ect s al l sor ts of f u n cti on s r el at ed to cal ci u m m etabol i sm .

O n e p r obl em w i th cal ci u m , i s t h at i t ten d s to l each ou t of t h e bon es (cau si n g osteop or osi s) an d i n to th e ar ter i es (cau si n g h ear t d i sease). By op ti m i zi n g y ou r i n take of V i tam i n K 2, y ou can p ar t ly p r even t th i s p r ocess f r om occu r r i n g.

St u d i es con si sten t ly sh ow th at V i tam i n K 2

h t t ps:/ / w w w.bu t t er bar n bu t t er .com

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I w as bor n w i t h a V i t am i n K d ef i ci en cy.

I 'm n ot qu i t e su r e h ow t h ey tr eat ed i t as I w as th r ee m on t h s ol d an d 1956, an d n ever asked m y m oth er h ow th ey d i d , bu t m y p ed i at r i t i on w as p r ett y ah ead of h i s ti m e an d t h ey m i gh t h ave i n jected m e w i th V i t am i n K . I w as al so jau n d i ce, w h i ch i sn 't u n u su al , bu t m ay be th e d ef i ci en cy cau sed t h i s p r obl em . A n y w ay, I h ave alw ay s l ov ed bu t t er , I 've actu al ly eaten i t l i ke ch eese, so m y d ear f r i en d L ati f a r em i n d ed m e w h en w e w or ked t ogeth er at L'O r an ger i e! M ay be th i s i s w h y I 'm so p assi on at e abou t th i s n ew ven tu r e! M y f at h er w as al l or gan i c an d r aw w i th th e d ai r y p r od u cts as w el l as al l of th e f ood w e con su m ed as a k i d .

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A n d th i s i n cl u d ed gr ass- f ed bu tter as h e k n ew t h i s w as good f or al l of u s an d m e. M y p oi n t i s t h i s, th e on ly w ay bu tt er i s bad f or y ou i s w h en i t 's com bi n ed w i th su gar an d p r ocessed w h i t e f l ou r . I t's n o t t h e bu t t er th at's bad , i t's th e ot h er t w o p r od u cts.

W e h op e y ou ch eck i t ou t an d en joy th ese as m u ch as w e d o.

W e l ook f or w ar d t o gr ow i n g an d ex p an d i n g an d w i l l keep y ou u p d o d ate as m u ch as p ossi bl e.

H er e's to bu tt er !

LISA& FRANKSTALVEY 32

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BU R R ELL

AN N E

A n n e B u r r el l i s t h e d y n am i c H ost of Food N et w or k ?s h i t sh ow s Worst Cooks I n America an d Worst Cooks I n America: Celebrity Edition. Sh e i s a New York T imes best- sel l i n g cook book au t h or w h o h as w or ked at m an y of th e top r estau r an ts i n t h e w or l d an d stu d i ed th e cu l i n ar y l an d scap e of I t aly i n U m br i a an d T u scan y. Bu r r el l ser ves on T h e Gar d en of D r eam s Ad v i sor y Boar d w h i ch br i gh ten s t h e l i ves of ch i l d r en f aci n g obst acl es an d i s al so a JD RF Cel ebr i ty A m bassad or w h er e sh e i s an ad vocat e f or ju ven i l e d i abet es aw ar en ess.

Sh e tr avel s f r equ en t ly ar ou n d th e cou n t r y i n h er r ol e as a both a m en t or an d a gu est sp eaker w h er e sh e d i scu sses h er car eer an d l ove of cook i n g.

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I n Sep tem ber 20 15, A n n e h osted th e ser i es p r em i er e of Food N etw or k ?s Worst Cooks in America: Celebrity Edition, w h er e sh e m en t or ed a t eam of cel ebr i ti es w h o w er e i n ser i ou s n eed of som e cook i n g p oi n ter s. A n n e al so h osts Food N etw or k 's Worst Cooks in America, a p r i m eti m e sh ow w h er e sh e l ead s a t eam of h op el ess h om e cook s f r om ar ou n d th e cou n t r y t h r ou gh cu l i n ar y boot cam p .

A n n e al so h ost ed Chef Wanted, w h er e sh e p u t top - n ot ch ch ef s th r ou gh t h e u l t i m ate job i n ter v i ew as th ey str i ved to l an d Execu t i ve Ch ef p osi ti on s i n r estau r an ts ar ou n d th e cou n tr y. Bu r r el l h ost ed Secrets of a Restaurant Chef, w h er e sh e el i m i n at ed t h e i n ti m i d ati on of r estau r an t d i sh es an d r eveal ed con ci se, easy - t o m ast er tech n i qu es f or th e at- h om e cook . A n n e al so star r ed i n h er ow n r i gh t i n Next I ron Chef: Super Chefs.

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Sh e p u bl i sh ed h er f i r st cook book , ?Cook L i ke a Rock St ar ,? i n 20 11, w h i ch gi ves h om e cook s th e con f i d en ce an d su p p or t to be r ock st ar s i n th ei r ow n k i tch en s. H er cook book ear n ed a p l ace on T he New York T imes Best Sel l er L i st. A n n e?s secon d cook book , ?O w n You r K i tch en : Reci p es to I n sp i r e an d Em p ow er ? w as r el eased i n O ct ober 20 13.

Gr ow i n g u p i n u p st at e N ew Yor k , A n n e?s p assi on f or f ood an d cook i n g began at an ear ly age. A f t er obtai n i n g an En gl i sh an d com m u n i cati on d egr ee f r om Can i si u s Col l ege i n Bu f f al o, sh e p u r su ed h er i n ter est i n th e r estau r an t bu si n ess by en r ol l i n g i n th e Cu l i n ar y I n sti tu te of A m er i ca.

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Fol l ow i n g gr ad u at i on , sh e sp en t a y ear i n I t aly at ten d i n g t h e I tal i an Cu l i n ar y I n st i t u te f or For ei gn er s w h i l e w or k i n g at L a Taver n a d el L u p o i n U m br i a an d L a Bot tega d el ' 30 , a 30 - seat r est au r an t t h at of f er s on ly on e seati n g a n i gh t i n T u scan y. D u r i n g t h i s y ear , A n n e gr ew to tr u ly ap p r eci at e an d u n d er st an d t h e p h i l osop h y of I t al i an cu i si n e an d cu l tu r e, w h i ch l ef t a l ast i n g i m p act on h er cu l i n ar y p oi n t of v i ew.

U p on h er ar r i v al i n N ew Yor k Ci t y, A n n e w as h i r ed as a sou s ch ef at Fel i d i a Rest au r an t, w or k i n g w i th L i d i a Basti an i ch . Sh e t h en ser ved as a ch ef at Savoy w h er e sh e cooked over an op en w ood f i r e an d cr eat ed f l avor f u l M ed i ter r an ean - i n sp i r ed m en u s. H er e A n n e d evel op ed h er p er son al cu l i n ar y st y l e: a r eal l ove of r u st i c f ood m ad e w i th p u r e an d si m p l e i n gr ed i en t s w i th i n ten se f l avor s.

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A n n e took t h e op p or t u n i ty to sp r ead h er cu l i n ar y k n ow l ed ge an d p assi on as a teach er at th e I n st i t u te of Cu l i n ar y Ed u cat i on . Bu r r el l , m ost r ecen t ly th e ch ef / ow n er of Ph i l & A n n e?s Good T i m e L ou n ge i n Br ook ly n , al so ser ved as execu t i ve ch ef at N ew Yor k h ot sp ot Cen t r o V i n oteca f r om i t s op en i n g i n Ju ly 20 0 7 th r ou gh Sep tem ber 20 0 8.

Bu r r el l h as been f eat u r ed i n Food & W ine, Food Network M agazine, People an d T he New York T imes. Sh e h as been a gu est on Good M orning America, T he Talk, T ODAY an d T he Rachael Ray Show. A n n e f eel s f or t u n at e to h ave f ou n d a f i el d th at sat i sf i es h er so com p l et ely. "I f eel so l u ck y th at I h ave f ou n d m y t r u e p assi on i n l i f e."

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ANNE BURRELL Chef/ TV Personality/ Author

Pr ess Con t act : Tar a Halper Key Gr ou p Wor ldw ide 212.988.7702 t h alper @k eygr ou p.t v 39

BI G BRI NED HERBY TURKEY I n gr ed i en t s Pr ep T i m e Pr ep : 36 h ou r s Fo r t h e b r i n e: C o o k : 3 h ou r s - 3/ 4 cu p kosh er sal t - 1/ 3 cu p su gar Ser v es: 8 to 10 ser v i n gs - 2 on i on s, d i ced - 2 car r ots, d i ced - 3 cel er y r i bs, d i ced - 1 w h ol e gar l i c bu l b, cu t i n h al f equ at or i al ly - 1/ 2 sm al l bu n ch r osem ar y - 1/ 2 sm al l bu n ch sage - 2 t abl esp oon s cor i an d er seed s - 2 t abl esp oon s f en n el seed s - 6 bay l eaves - 1 t easp oon cr u sh ed r ed p ep p er - 1 15- p ou n d f r esh tu r key (n eck an d gi bl et s d i scar d ed ) 40

Fo r t h e h er b b u t t er : - 1/ 2 p ou n d (2 sti ck s) u n sal t ed bu tter , at r oom tem p er at u r e - 2 tabl esp oon s f i n ely ch op p ed f r esh r osem ar y - 2 tabl esp oon s f i n ely ch op p ed f r esh sage

Fo r t h e gr av y : -

2 on i on s, d i ced 2 car r ot s, d i ced 2 cel er y r i bs, d i ced 4 cl oves gar l i c, sm ash ed 8 sp r i gs th y m e, ti ed togeth er w i th tw i n e - 3 bay l eaves - Kosh er sal t - 2 cu p s dr y wh ite win e - 1 cu p al l - p u r p ose f l ou r 2 qu ar t s ch i cken stock 41

I n st r u ct i o n s 1. Br i n e t h e tu r key : Com bi n e 2 gal l on s?w ater w i th th e sal t , su gar , on i on s, car r ot s, cel er y, gar l i c, r osem ar y, sage, cor i an d er seed s, f en n el seed s, bay l eaves an d cr u sh ed r ed p ep p er i n a con t ai n er l ar ge en ou gh to accom m od ate al l t h e i n gr ed i en ts an d th e tu r key. Sti r to com bi n e. Su bm er ge t h e t u r key i n th e br i n e an d r ef r i ger ate f or 3 d ay s.

2. T h e n i gh t bef or e y ou r oast th e bi r d , r em ove i t f r om t h e br i n e an d p at i t d r y w i t h p ap er tow el s. M ake th e h er b bu tt er : I n a sm al l bow l , com bi n e th e bu tt er , r osem ar y, sage an d som e sal t. U si n g y ou r f i n ger s, car ef u l ly w or k y ou r w ay u n d er t h e sk i n of th e tu r key to sep ar ate i t f r om th e br east s an d l egs. M assage th e bu tt er u n d er th e sk i n , th en al l over t h e bi r d . T h i s act s l i ke su n t an l oti on to cr eate a l ovely, cr i sp y br ow n sk i n . T i e th e tu r key l egs togeth er w i t h tw i n e t o keep t h e bi r d n i ce an d com p act f or even cook i n g.

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1. I n y ou r r oast i n g p an , f or th e gr av y, com bi n e th e on i on s, car r ots, cel er y, gar l i c, t h y m e bu n d l e an d bay l eaves.

Season w i th sal t . Pl u n k t h e tu r key on top of th e veggi es an d p u t i t i n t h e f r i d ge over n i gh t u n cover ed . Yes, th at 's r i gh t...u n cover ed . T h i s al l ow s th e sk i n of th e tu r key to d r y ou t, w h i ch w i l l cr eat e a gor geou s br ow n cr i sp y sk i n . N ow a bu n ch of y ou r p r ep w or k i s ou t of th e w ay, so al l y ou h ave t o d o tom or r ow i s t oss t h e tu r key i n th e oven !

2. Pr eh eat t h e oven t o 450 d egr ees F. Pou r th e w i n e i n to t h e r oasti n g p an an d p u t th e tu r key i n th e scr eam i n g- h ot oven f or 35 t o 40 m i n u t es, or u n t i l i t becom es beau ti f u l ly br ow n ed . Red u ce t h e h eat to 350 d egr ees F. Baste w i th th e p an ju i ces an d r ot at e t h e p an ever y 30 m i n u tes f or th e r em ai n d er of t h e cook i n g ti m e; th i n k 17 m i n u tes p er p ou n d ...y ou d o t h e m at h . I f th e tu r key star t s to get too br ow n , ten t i t l oosely w i th f oi l .

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1. Rem ove t h e t u r key f r om th e oven w h en an i n st an t - r ead t h er m om et er r egi ster s 165 d egr ees F w h en i n ser t ed i n t o t h e th i ckest p ar t of t h e t h i gh . (Be su r e th e th er m om eter i s n ot tou ch i n g a bon e.) T r an sf er i t to a r i m m ed bak i n g sh eet, cover w i t h f oi l an d l et i t r est f or at l east 30 m i n u tes.

2. M ake th e gr av y : U si n g a m esh str ai n er , str ai n th e veggi es ou t of th e p an ju i ces over a l ar ge bow l an d al l ow th e f at to r i se to th e t op . D i scar d t h e veggi es. Sk i m th e f at f r om th e p an ju i ces, ad d i t t o a l ar ge sau cep ot an d br i n g i t to m ed i u m h eat . W h i sk i n th e f l ou r an d cook u n t i l i t h as th e con si sten cy of w et san d , 4 to 5 m i n u tes. W h i sk th e p an ju i ces an d st ock i n to t h e f l ou r m i x tu r e. Br i n g to a boi l an d r ed u ce to a si m m er . Cook u n t i l i t i s th i ck , 10 to 15 m i n u tes.

Taste an d season w i t h sal t, i f n eed ed . Car ve th e tu r key an d ser ve w i th t h e gr av y.

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