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An astounding, delicious recipe and combination of wine and food for parties and superbowl events.

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Delicious food is enhanced by pairing it with the right drink. While wine is fine and soda is swell, its often the overlooked beer that may complement your holiday meal perfectly. Over 13,000 brands of beer are available to American consumers from coast to coast- that means there is definitely something for every palate-even the most persnickety.

Beer Specialist Bill Catron is available complete with a table full of beer and food and will show your viewers how to pair holiday foods with beer. He can also talk about the history of beer and why its an American classic.

Talent/Guest: Bill Catron, Beer Specialist

Bill Catron started learning about beer as a hobby. He always knew that there was more to beer than what he found in the coolers of his friends backyard cookouts. His passion for it started while he was working in the cheese department of a high-end grocery store. His curiosity later launched him into the position of beer specialist in that store. In 2007, looking to use his years of knowledge and experience with beer to the fullest, Catron accepted the position of beer specialist at Brasserie Beck in Washington, DC, a restaurant that boasts more than 100 labels of beer on the menu. Catron has so excelled in his knowledge of beer, he was knighted by The Knighthood of the Brewers Mashstaffs, the direct descendant of Belgiums ancient brewers guild.

turkey pot pie beer croquettes salad Thanksgiving Leftovers Recipes? bisquick leftover recipes ala king leftovers food h

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Roasted Herbed Turkey

2 Lemons

Dijon Mustard

1 cup Soy Sauce (I use low sodium soy sauce)

Nice handfuls each of rosemary, basil, thyme and sage

Preheat oven to 350° Make sure to remove the neck, gizzards, heart & liver then rinse & pat dry the turkey – placing it in a roasting pan either with a lid or you will need heavy duty foil to tent over the turkey while it is roasting. Next slather dijon mustard all over the turkey generously, I like to get up underneath the skin & coat the meat with it, making sure to get the skin loose so that we will be able to put the herbs under the skin when we’re ready to really infuse the herb flavors into the bird. Next, roll the lemons across the counter several times to loosen the fruit & juice from the rind, then cut into quarters & squeeze over the turkey, place rinds into the cavity of the bird. Next, gently pour the soy sauce over the turkey to coat it thoroughly but being careful not to wash off the dijon mustard.  Now it’s time to stuff herbs under the skin but make sure the skin continues to cover the bird & herbs. Then place herbs all over the outside of the bird, as well. You can keep some herbs back to use as garnish, if you like. Now cover with a lid or if you have foil, tent the foil over the bird tightly.  Depending on the size of your bird, you’ll want to roast for several hours until the internal temperature of the thigh meat has reached 180°.  Approximately 30 minutes before the bird is done cooking, you will want to check and see if it is browning, if it isn’t browning, then you’ll want to remove the lid or the foil. Now, make sure to baste frequently so you’ll keep the exposed breast meat from drying out on you.  This makes one of the most juicy, suculent and tasty turkeys you will ever put in your mouth.  Serve this with all your normal holiday sides.

I’ll be posting wonderful holiday recipes over the next few days & weeks so be sure to come back often. 

Here are the links to check out my turkey roasting & carving videos:

http://www.youtube.com/watch?v=4DDm3W9aWUg

http://www.youtube.com/watch?v=UKSZouKvRZQ