Excited to share this new partnership between &pizza and Broccoli City, nonprofit to create a new bar called Broccoli Bar in Shaw, DC. Broccoli City has a mission to build thriving urban communities that sustain future generations by mobilizing and educating urban millennials through social impact campaigns and major events.
By day, the Broccoli Bar serves &pizza and from 6-10pm, it is transformed into a hip bar with a DJ. But why does it close so early for a bar? Because it’s a bar for millennials, and we like to Netflix and chill.
Basically this is my type of bar! I definitely recommend checking them out at 1817 7th St., NW in Washington, DC.
I’m attempting to eat more vegetarian this year when I cook at home. I admittedly haven’t been sticking to it 100 percent, but I’ve tried my best. This is a kale salad with pomegranate seeds, crumbled feta and breaded cauliflower. I mixed a little olive oil and lemon as the dressing.
It’s much simpler than I thought, but it does take a long time.
You’ll need to allow about 24 hours for each 4 to 5 pounds of frozen turkey you plan to thaw in the fridge.
Approximate times to defrost a whole turkey in the fridge:
– 10 pounds — 2 days plus 12 hours
– 15 pounds — 3 days plus 18 hours
– 20 pounds — 5 days
– 25 pounds — 6 days plus 6 hours
24 hours before you’re ready to cook the turkey, remove the giblets and put it in a brine.
2 gallons cold water
2 cups kosher salt
1 cup brown sugar
1 12- to 18-pound turkey
Important: You will need a food-safe container large enough to hold the turkey and brine while it is marinating. Make sure the container fits inside your refrigerator.
This is important because I did not have a container large enough. I ended up putting the turkey to brine in my soup pot and rotating it halfway through.
My turkey was 11 lbs and it took about 3 and 1/2 hours to cook at 350 degrees, which was over the recommended time. People say that every pound takes about 15 minutes. But I would recommend you budget in extra purchase phentermine online cheap time, plus about 30 minutes to let the turkey rest and cool after it’s taken out of the oven.
1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves (I used rosemary)
1 fresh turkey (10 to 12 pounds)
Freshly ground black pepper
1 large bunch fresh thyme (I used rosemary)
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme ( I used Italian herbs mix) leaves to the butter mixture. Set aside.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity http://nosubhealth.com/product/plavix/ with the bunch of thyme (I used fresh rosemary), halved lemon (I used oranges), quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 3 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.