It’s Halloween and there is enough snow in mid-October to open Palisades Tahoe, formerly Squaw Valley! Can you believe it?! What a winter may be ahead – get your skis and boards ready! Read on about Palisades at Tahoe and get ready to get into the giving spirit of Thanksgiving! I anticipation, we’ve shared our Elder family’s favorite turkey recipe!
Happy Halloween to you and yours from your friends at Elder Group Tahoe Real Estate!
Palisades Tahoe Is Open!
Bringing over three feet of snow, this past snowstorm was much needed in the Truckee-Tahoe area. With these wonderful conditions, Palisades Tahoe will kick off this year’s ski season early! For the month of November, Palisades Tahoe will be open, with full-time operations beginning on Wednesday November 24th. Based on weather conditions, here’s the lift you can look forward to that will be operating. Let the season begin!
- Funitel
- Shirley (closes at 2:30pm)
- Gold Coast
- Big Blue
- Aerial Tram
- Mountain Meadow
- Bailey’s Beach
- Belmont Terrain Park will open on Saturday with 9 features
Please note: Mountain Run will not be open, so downloading via the Funitel or Aerial Tram is required.
Find more information on tickets and pricing here.
Our FAVORITE Elder Family Recipe –
Here’s to a FABULOUS Turkey Dinner!
One roast pan
One medium saucepan
One medium glass bowl
One large glass bowl
One fine mesh sieve
One flavor injector
One instant read thermometer
One carving knife
1 fresh turkey, 16 to 18 lb
1 bunch of fresh sage
4 Tlbs unsalted butter, melted
Salt and freshly ground pepper, to taste
Preheat oven to 425ºF
Rinse the turkey inside and out with cold water, and pat dry with paper towels. Place the turkey – breast side up – on a rack in a large roasting pan. Gently slide your fingers under the breast to loosen the skin and insert about 12 large sage leaves, spacing them evenly. Place the remaining sage sprigs in the body cavity. Truss the turkey if desired. Submerge the flavor injector needle into the stock mixture and pull the plunger upward to draw in the liquid. Insert the needle 2 to 3 inches into the meat and push the plunger. Repeat in 6 to 10 places along the breast and thighs.
Brush the turkey with the melted butter and season with salt and pepper. Roast for 30 minutes at 425ºF, then reduce the oven temperature to 350ºF. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165ºF and the thigh registers 175ºF, about 2 1/2 hours more. If the breast begins to cook too quickly or the skin begins to get too dark, cover the turkey loosely with aluminum foil.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 minutes before carving. Reserve 2 Tbls of pan drippings for the gravy.
Flavor Injector Stock Mixture:
Ingredients:
1 cup turkey stock
1 cup fresh orange juice
1 Tbls orange zest
1 Tbls lemon zest
1/4 cup kosher salt
2 Tbls firmly packed light brown sugar
Directions:
Begin by combining all of the ingredients in a saucepan over medium-high heat. Bring to a boil, then allow it to boil for 5 minutes, stirring to dissolve the salt and brown sugar. Transfer to a glass bowl and nestle in a larger bowl, filled halfway with ice and water. Let cool completely. Transfer half of the mixture to a blender and blend on high speed for 1 minute. Pour through a fine-mesh sieve, repeating the process with the remaining mixture. Set aside.
The Best Gravy Ever!
Ingredients:
1 jar (17 oz) turkey gravy base
1 ½ cups milk (can be substituted with turkey or chicken stock)
2 Tbls turkey pan drippings (see above)
Directions:
Begin by pouring the turkey gravy base into a saucepan. Whisk in the pan drippings and milk. Bring to a simmer over medium heat, then reduce the heat to low and keep warm until ready to serve.
Carve the turkey and arrange on a warmed platter. Transfer the gravy to a warmed sauceboat and serve alongside the turkey.
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