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BRINE METHOD

Dissolve salt in room temperature water.

Add remaining ingredients.

Add turkey breast side down in a container completely submerged

Place in refrigerator covered

Let brine for up to 12 hours.

TURKEY METHOD

Preheat oven to 325°F.

Remove turkey from brine and pat dry.

Before stuffing rub salt and pepper inside the turkey and 

Fill turkey with stuffing, by cutting the 2 onion, 2 lemons and bayleaves inside the turkey

Raise the skin of the turkey from the flesh without breaking the skin 

In a bowl mix oil, butter, herbs, juice of two lemons and zest of two lemons.

Add salt, honey and black pepper to mixture

Massage herb mixture into turkey between the skin and flesh.

The remaining mixture rub all over the turkey and tie the legs

Foil and placed in oven

Bake according to instructions

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Trini Christmas Deserts

METHOD

Cream butter and sugar using a whisk or paddle in your mixer and start at slow speed. You can manually batter with a spoon, but it is a longer process. For the mixer, gradually increase to a fast speed. Cream until light and fluffy.

In a blender add eggs, essence, bitters, zest and blend on medium speed until fluffy.

Pour into butter and sugar mixture and beat until light and fluffy.

Mix all the dry ingredients like flour, cinnamon and baking powder together in a separate bowl.

Remove the mixture bowl from the stand and add the dry ingredients a little at a time folding the batter with carnation milk using a spatula. Combine all ingredients, do not over mix.

METHOD

In a deep bottle add in the prunes, cherries, raisins/currants, mixed peel and pour in the dark rum and cherry brandy. Mix well and allow fruit to soak in alcohol for a minimum of three days straight up to many months. (If soaking for numerous months, be sure to top up with more alcohol as fruits will absorb it as time goes by). Cover bottle and place to soak for your selected period of time. 

Place 2-3 cups of soaked fruits and its liquor into a food processor and process until semi coarse in texture, somewhat similar to a liquid paste consistency or leave whole. Set aside.

Place either the beater or paddle attachment onto your stand mixer and in the mixing bowl; add in the softened butter, and sugar. On high speed, cream ingredients until light, fluffy and batter has increased in volume. (About five minutes)

On medium speed, add in the eggs one at a time just until they are all incorporated evenly into batter.

Switch the machine off and using a rubber spatula, clean the sides of the bowl to allow all ingredients to thoroughly combine.

Into a separate bowl, sift the dry ingredients such as the flour, baking powder, cinnamon and nutmeg. Set aside.

Add in orange zest, 2 dash of angostura bitters, almond and vanilla essences as well as the addition of the sifted flour in two or three portions simultaneously as you fold in the batter until completely combined 

 Add in the processed fruits and combine well before adding the browning last to desired color little at a time.  Mix well, ensuring to scrape down the sides of the bowl. Do not mix the batter too much, just until the fruits are evenly combined with the browning.

Preheat the oven to 280 degrees Fahrenheit.

Prepare a 9-inch pan by greasing it with some softened butter, cut a circular piece of grease proof paper that fits the circumference of the pan's base and carefully lay inside. Pour fruit cake batter into the pan, then tap gently against the counter to settle the batter evenly.

Place the cake pan into the heated oven on the middle rack and bake for about 1 hour and 10 minutes or until a toothpick or skewer, inserted in the cake, comes out clean. If still gooey, return cake back into the oven for an additional 10 to 15 minutes and monitor so it doesn’t burn.

When the cake is done as soon as it comes out of the oven, pour the alcohol all over the cake to allow the alcohol to soak in.

Let sit for 10 minutes to cool. Allow the cake to rest until completely cool, then slice and enjoy.

. You can also continue to soak the cake a few more times over the course of the next few days to allow it to absorb more alcohol and truly become stronger in flavor before slicing. This I recommend fully. Be sure to keep the cake tightly covered in the pan to prevent it from drying up.

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Welcome

Christmas Edition

A true Trinibago Christmas is simply not complete without the traditional, flavourful food, drink and desserts, that are made with care, and enjoyed by so many over the holiday season. Here are some recipes to celebrate Christmas wherever you are, Trinibago style.