Keith and Aya
Go, Make, Do
November 26, 2009
Aya's amazing menu for eight people. All made from scratch over four days.
Stuffing the turkey with Pinot Noir grapes from Foxtrot Vineyards.
The turkey had soaked in brine overnight and here gets extra stock injections along with butter, herbs and garlic under the skin.
Aya's first roast turkey, with parsnips, carrots and roast garlic.
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