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Roots Natural Foods

Roots cafe reopens, staff and community thrilled

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LEOMINSTER — Love and delicious aromas were in the air on Valentine’s Day at Roots Natural Foods, the long-awaited day when the cafe officially reopened.

Although the health food store side of the Crawford Street business has been open throughout the COVID-19 pandemic, the cafe kitchen and organic juice bar has been for the most part closed since the initial pandemic shutdown in March of 2020.

Eva Majikas of Fitchburg, who turns four next month, enjoyed a cookie at the Roots cafe reopening on Feb. 14. (DANIELLE RAY/SENTINEL & ENTERPRISE)
Eva Majikas of Fitchburg, who turns four next month, enjoyed a cookie at the Roots cafe reopening on Feb. 14. (DANIELLE RAY/SENTINEL & ENTERPRISE)

They have offered cafe popups, including on Valentine’s Day and St. Patrick’s Day last year, but this marks the cafe once again offering a full spectrum of homemade soups and broths, bowls, baked goods, coffee, lattes, teas and more.

In a recent social media post Roots owner Marieke Cormier explained the two main reasons why they decided to keep the cafe closed over the last three years — “it was truly a much-needed break” that gave them the opportunity to focus on their roots, the market, and “self-care.”

“… we knew that we needed to close the cafe to survive,” she penned. “Our main focus was to serve our community groceries, wellness medicine and a place [where] you could feel safe. We did it, we are on the other side….”

Cormier went on to talk about the second part, “I think the most important reason.”

“Roots Kitchen became something bigger than our wildest dreams. It was a place. It was a home. It was a vibe. It was beautiful wild thing. But, It was a fast moving train that we hung onto as it was barreling down the tracks at 1000 miles an hour,” she wrote. “In the 5 years the kitchen was open, we not only had the cafe jammin… line out the door all day everyday….we did farm dinners, weddings, outside events, daily catering, classes, non profit work all while operating a full market.

“We loved serving people healing, beautiful organic food. it was epic-the krew (sic) we had, the customers, the vendors… it was a wild ride… but the downside the burnout was real… on a cellular level, spiritual level, physical level,” Marieke continued, “and we didn’t even realize till he had a little breathing room, that in order for us to continue this dream we literally needed to stop… and it’s taken about three years and we are ready to bring back our made to order kitchen with renewed vision, outlook and understanding of WELLBEING. It will be different and that’s ok….Thanks so much and we will be so happy to see you and FINALLY be able to say, yes we are open!!! Your smiles are magic…and thanks for your patience… cheers!”

Part of the friendly Roots crew, including chef Kevin Williams (far left) and owner Marieke Cormier (second from left), on Valentine's Day when the cafe side of the popular Leominster health centered spot reopened after being closed for three years. (DANIELLE RAY/SENTINEL & ENTERPRISE)
Part of the friendly Roots crew, including chef Kevin Williams (far left) and owner Marieke Cormier (second from left), on Valentine’s Day when the cafe side of the popular Leominster health centered spot reopened after being closed for three years. (DANIELLE RAY/SENTINEL & ENTERPRISE)

They plan to gradually increase their menu offerings and people of all ages have been flocking back to the popular spot to get their Roots made to order kitchen fix. City residents Kyle Cawley and Megan Hardy stopped by last Tuesday with their adorable 10-month-old daughter Penelope in tow.

“It’s our favorite place ever,” Megan said while they noshed on two bowls filled with all kinds of yummy ingredients including mashed potatoes that her daughter happily ate “in two seconds.” The mom shared that they saw the news about the cafe reopening on social media and that they were “so excited” to return.

Tiffany Hargon and her daughter Malkiyah, 6, who were also there on opening day, are frequent Roots shoppers. The Fitchburg mom said they “visit it often,” especially as Roots offers a wide variety of foods that fit their gluten and dairy free lifestyle. She loves that they have a plethora of items that meet their dietary needs including sugar free cereal and other staples such as gluten free pastas, crackers, and other dry goods.

Fitchburg youngster and Roots frequent shopper Malkiyah Hargon, 6, and her mom Tiffany Hargon stopped by the popular Leominster spot on Valentine's Day when they reopened their cafe. (DANIELLE RAY/SENTINEL & ENTEPRISE)
Fitchburg youngster and Roots frequent shopper Malkiyah Hargon, 6, and her mom Tiffany Hargon stopped by the popular Leominster spot on Valentine’s Day when they reopened their cafe. (DANIELLE RAY/SENTINEL & ENTEPRISE)

Cormier and her Roots chef boyfriend Kevin Williams, who is a monthly Sentinel & Enterprise food columnist, said they are thrilled to have people back in the cafe — and that their entire crew is happy to be serving both loyal and new customers again in this capacity.

“So far, so amazing,” Cormier commented on how it’s going. “We love seeing the smiles and shocked faces walking into the cafe with disbelief and total joy. The warm reception to our cafe being open this week has been positive and (it’s) extremely exciting to see what’s to come.”

Kevin Williams: Show your love through a three course meal

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The origin story Valentine’s Day are as mysterious as the saint himself. Valentine comes from the Latin word Valens — which means worthy, strong or powerful. Those qualities you would need for a hope at finding love in those days in late antiquity when Catholic marriages were illegal and you had to go underground to find the blessed union.

Valentine was a popular name at the time but a certain saint-to-be would seek out persecuted Christians to preach to and even illegally marry. Once word got out, our patron saint was snatched up by Judge Asterius. While under arrest at the judge’s house, the story goes, the two became friends until the subject of Jesus was brought up.

The judge ordered Valentine to prove the existence of Jesus by healing his blind, adopted daughter. He prayed and it worked. The judge was so in awe that he converted his family of 44 which included servants which means he was able to be baptized despite having servants and what seems like a some adultery/incense? Yikes. Maybe this is why when caught for a second time, our hero, Valentine, would not forgo his faith and was therefore tortured and killed, thus becoming a martyr. Feb. 14 was the day he was killed.

Valentine’s Day dinner isn’t just dinner. It’s not about sitting down and enjoying something together. No, no. This is the dinner where you show them what you got and how good you can be for them. Valentine’s dinner is the dinner that directly relates the amount of love you have to the amount of work you want to put in.

If you are reading this and don’t yet have a reservation, you are going to need a miracle, so get on your knees and say a prayer to St. Valentine. He’s pretty busy this time of year though.

So just in case you need to be a chef on Tuesday, here’s an afro-desiac spiked menu that gets the love and helps celebrate African American History at the same time. Three easy courses, that will invigorate the libido and spark the flames. Don’t forget the flowers and candles to really set the mood.

This is a three course meal that takes some time to make and eat. Good music will be key so get your playlist right. The beauty of eating at home is you can take your time. Take time between each course for a little libation, a little conversation and a lot of love.

Mashed potatoes, steak, heart shaped ravioli and lobster are dishes made every Valentine’s Day in restaurants. Each year couples drive home from their fancy expensive dinners too full for after dinner activities. St. Valentine didn’t die for dinner, so let’s do him right this year and celebrate love. Make dessert tonight and have one less thing to do tomorrow, you’ll be glad for the extra time to do … other things.

Avocado Mousse Pudding

Start with dessert! This pudding can be made as many days in advance as you need. Just pull out of freezer before dinner. Every saint has a few things they watch over and Valentine was no exception. He was the patron saint of Terni, where he was from in Italy, epilepsy and beekeepers. Maybe that is why sweets are so often associated with his day.

We use agave at roots to keep them vegan but for those who want to further honor their love honey pays homage to beekeepers. A pinch of ground coffee as a garnish pays homage to Ethiopia, birthplace of coffee, where it was discovered by a farmer who accidentally threw the beans in a fire after noticing how much energy his goats had when they ate the berries. The extra energy can help with any after-dinner activities you might have planned.

INGREDIENTS

2 Tablespoons coconut oil

1/3 Cup agave

1 ½ Tablespoons vanilla extract

3 Dates soaked in warm water

1 Cup rice or almond milk

2 Avocados

¾ Cup raw cacao

1 Teaspoon sea salt

DIRECTIONS

Mix wet ingredients first then add avocado, cacao and salt. Taste. Should be rich and delicious and sweet but not too sweet. Add a little agave if you feel it needs it. Pour into cute cups or bowls and freeze until you start making dinner.

Use that time to get everything else ready. Have as much chopped and ready to go before your special guest arrives. Having your stuff organized is sexy. Your special someone will give you extra points for looking like a pro, trust me. The goal is to be smooth and in control. This recipe takes a little time and few extra steps, but it is worth it for your baby, boo or bae on this special day.

Remember, tonight you are going live, and you are the entertainment. Let’s get ready for the show.

For the rest of dinner, we will start with the sweet potato because it takes the longest. Just wrap 2 in foil and pop in the oven @ 375 Sweet potatoes take about an hour.

Piri-Piri Mussels in Coconut Broth and Honey Butter Crostini

For Mussels: Start by cleaning their “beards.” This is the little piece of fuzz that sticks out like a tongue. Simply grab and pull to remove. Mussels should be closed and heavy. Open shells that seem lighter in weight indicate dead mussels, chuck those. Any broken or cracked shells should be thrown away as well. Once the beards have been removed, rinse with cold water, cover with a paper towel and pop back in the fridge.

Choose three of your favorite peppers. A bell, poblano, cubanelle, fresno, Anaheim or jalapeno all work fine. Fresno and jalapeno are on the hot side with fresno having some sweetness, bell especially red and yellow are sweet. Poblano, cubanelle and Anaheim are in the middle with some heat but not to much. I like to choose one hot, one sweet and one in the middle.

Color is of the utmost importance on this special day so let that to help you choose, but too spicy can be a real mood spoiler if your special someone doesn’t love the heat. In that case red, yellow and orange bell peppers get the job done without bringing the heat. According to the internet there are 50,000 pepper to explore varieties so consider this your passport.

Garlic and ginger bring both flavor and circulatory benefits. Garlic may strengthen the heart and ginger is known to help blood circulate through the heart, activating your heart chakra and helping the blood work its way to other areas of the body. This first dish will get your blood flowing without being too heavy to weigh you down.

The coconut milk helps sweeten and temper the heat from the peppers and thing or anyone that needs cooling down. Choose your favorite herb to finish this dish. Mint, cilantro, and basil work great together but make sure your loved one likes the herbs you use. Everyone seems to love basil, but cilantro and mint can be very polarizing-who knew but it’s true.

INGREDIENTS

1lb Prince Edward Island mussels

1 Cup small, diced peppers of your choosing.

1 Tablespoon ginger

1 Tablespoon garlic

½ Cup sake

1 Cup coconut milk

3 Tablespoons fresh squeezed lime juice

½ Cup chopped unsalted butter

DIRECTIONS

Saute pepper combo and onion in oil on medium until lightly browned. Once lightly browned crank up the heat to high. add garlic, ginger, lemongrass and immediately throw in the mussels. Move everything around with a spatula, scraping the edges of the pan to get those yummy brown bits. Pour in white wine, pour your selves a glass (appetizers are almost ready) reduce heat to medium and cover pan. After 3 minutes, add coconut milk, butter, chopped herbs and turn heat to low, replacing lid. I like to serve mussels with a side bowl for their shells, so get your bowls ready and chop a few limes. Use a large spoon to get all the delicious broth on the bottom of the pan. Toss more herbs and sprinkle any leftover pepper pieces over top to garnish.

Berbere Spiced Scallops with Sweet Potato Puree and Apple Fennel Salad

INGREDIENTS

2 Large sweet potatoes

1 Pound scallops, feet removed and place on paper towel to dry.

1 Cup arugula

3 Tablespoons chopped pecans

½ Cup diced apple

¼ Cup spice blend

DIRECTIONS

For sweet potato: heat ½ cup coconut milk, 2 Tablespoons butter on stovetop till melted. Remove meat from inside of potato and mix with wet mix till smooth. Season with 1 teaspoon black pepper, 2 teaspoons salt, set aside.

For salad dressing-mix ¼ cup olive oil, 2 tablespoons apple cider vinegar, zest and juice from 1 orange, 1 teaspoon poultry seasoning,1 teaspoon rose water, ½ teaspoon honey.

Put salad-in a metal bowl add arugula and radicchio, thin sliced fennel, diced apple, thin sliced red onion, pecans

For Scallops: Remove the “foot” this is a little piece of mussel that attaches the scallop to the shell. It’s more of a tendon than a muscle so when cooked it shrivels and gets chewy-as sure way to ruin the perfect bite a nice scallop can provide. When the feet are removed place scallops on a double thick paper towel.

Place two more paper towels over the scallops. We are trying to get our sweet scallops dry as possible. Wet scallops don’t sear, and we would like to get a nice crust on our oceanic jewels.

I had a chef who would yell as we were preparing the scallops. “I want those scallops drier than a popcorn fart” he would say, I never forgot the line. It’s true, that’s how dry they should be. A nice big sauté pan is the best thing for searing scallops. If you can’t find a “berbere” spice blend, make your own. Beriberi spice originated in Ethiopia and translates to” spicy” or “hot”. Think a blackening spice blend with warming elements like ginger and cinnamon. The spice blend will help you get a nice crust on your scallops as you sauté them.

Heat pan for 5 minutes on medium high to get nice even heat. Season your dry scallops and add 2 tablespoons of high heat oil like sunflower or avocado and drop scallops into pan, spice side down. Sprinkle salt on their side as they cook. Cook for 3-5 minutes or until nice crust forms. When the crust has formed, turn over and cook raw side for 30 seconds to 1 minute. Remove from heat immediately to prevent over-cooking.

To Plate: Make a crescent moon with sweet potato mash on bottom of plate. Place scallops directly on top of sweet potato mash. Mix salad into dressing and plate inside of crescent moon. Sprinkle left over apples and pecans over top of scallops. Enjoy!

Put on some tunes, clear the dishes and try to have some special time before desert. Rushing for romance kills the mood and knowing desert is ready takes the pressure off.

To plate: Top with whipped cream, sprinkle a little ground coffee and top with cocoa nibs and sea salt. Salt goes a long way on this dessert so go light!

If you have made it this far and stuck to your guns like St. Valentine you should be showered with eternal love and while you might not achieve sainthood, this dinner will certainly earn you a snuggle!

Kevin Williams is the head chef at Roots Natural Foods, located at 100 Crawford St. in Leominster.

Roots Natural Foods to reopen cafe on Tuesday

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LEOMINSTER — In an act of love, on Feb. 14, Roots Kitchen Café will reopen its doors for the first time since 2020. The re-launch will come in stages as the team works to get the cafe back into full swing.

Roots’ full grab’n’go menu will remain available as it re-welcomes guests old and new back into its cozy little corner of the world to enjoy healthy freshly made options in a healing environment. Its catering menu is also available online, featuring family sized bowls such as the Quinoa bowl and Paleo bowls plus sandwich and wrap platters that are available for delivery or pick up.

Roots has partnered with Toast to allow for easier pick up and quicker preparation, allowing guests to order using the toast app, for pickup or have your fave delivered right to you. In-house service will focus on coffee and wellness beverages, plus its well-known house-made organic soups.

Maria Hickenbottom is Roots’ new pastry chef and her line of vegan, gluten-free goodies are also available daily including the not so vegan but still delicious and gluten-free Quiche and Egg Bites which are also made in-house and seasonally created. Roots’ famous Bone Broth Bar, crunchy paninis, and plant-based bowls are being recreated and readjusting to life after COVID-19 just like the rest of us.

The team at Roots is excited to reintroduce themselves, but said there is still work to be done as they figure out what operating a cafe in a post-COVID environment is like. Roots will be open from 10 a.m. to 2 p.m., Wednesday through Saturday.

Since 2002 Roots Natural Foods has been blessed with serving natural options to health minded folks and the kitchen cafe, opened in 2015, allows it to prepare ready to eat foods in this same vein. Distributors have closed, prices have changed, and nothing is as it once was, but the team said it is as dedicated as ever to providing the community, its neighbors, friends and family with a healthy place to come and get lunch.

Kevin Williams: Warm up with spaghetti squash

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January cooking asks us to be comforting yet different. While hoping for something new in the new year we crave comfort for our dark dinners. Biting cold often accompanies brilliant morning sun as we soak those rays in knowing light does not last long in New England winter days. New Year’s resolutions whisper in our ear as we scan the shelves. I don’t remember my own resolution to cut down on sugar until the hot chocolate has caught my eye, warmed my soul and is already in the basket. Whoops.

Resolutions have the best intentions, self-improvement, wellness and health. Why we choose to wrestle our most comforting pleasures during the hardest part of the year is something I have never figured out.

Still I try to at least half promise myself that I will start exercising more and cut down on sugar almost every year. And every year when it’s January and cold and dark and I’m supposed to not finish that series on Netflix, not order takeout and get my butt to the gym, I think, this would be so much easier in the summer. Or am I the only one who thinks it’s much easier to eat healthily and get exercise in the summer?

When the sun is out, it’s easy to walk around Doyle, Crocker, or Coggshall on your way home. It’s a different story when it’s 5 degrees and you have to blink extra to keep your eyeballs from freezing in place. Same with food, humidity changes the palate, and it gets a lot easier to eat a salad when its smoldering. Sometimes it’s all I can eat once it gets above 95, that or tacos.

Who wants lasagna on a hot day? Who am I kidding, I live in Leominster. There are probably plenty of folks who will eat lasagna year round, it’s delicious.

Introducing the guest of honor

So craving comfort food while trying to be the best of us is where we are at and that’s right where this recipe comes in. Relying on our area’s rich history of Italian culture and heritage we will be making a fun twist on a comforting pasta dish.

As a child in Leominster, some of my best memories were at the Granata Household, family friends who seemed to have the largest family on the planet, surrounded by loud Italians and intoxicating smells — much different than a stoic Irish grandmother, proper table manners and the rule of law.

Once I understood that meals could be fun, not just a stuffy extension of churches and mass, I was hooked. The comfort of pasta on a cold night is undeniable but sure packs on the calories. Not to mention the gluten factor. Gluten-free pasta has come a long way and there are some really great corn and brown rice pastas out there. Those are great for gluten sensitive but still contain the carbs and calories that many are trying avoid in the new year and beyond.

Enter our guest of honor: I am pleased to present the spaghetti squash.

This winter super squash is the perfect nutrient-dense low calorie vessel for all of your favorite pasta dishes. The caloric difference is ridiculous with spaghetti squash having only 42 calories per 1 cup serving. Regular pasta goes from around 200-220 calories per serving and gluten free isn’t much better at around 176-190 calories per serving. That means extra butter or cheese please in whatever sauce you dream up!

Do not be intimidated

At first, it’s cooking time can seem intimidating, it takes 45 minutes to an hour to get the squash where you want it. Do not be intimidated, that is the perfect amount of time to make your sauce. Just pop the squash in first and make your sauce as the “pasta” cooks.

In the spirit of new things and healthy things in the new year, we are making a cauliflower and hazelnut cream sauce — but feel free to start with a sauce you know and love. Spaghetti squash works great with classics like meatballs or bolognese. Even dishes like a simple spaghetti aglio e olio or broccoli alfredo go wonderfully with vegetable spaghetti, another name for spaghetti squash.

In this recipe parchment paper comes in real handy. If you have not discovered the beauty of parchment paper, let 2023 be your year. It catches sugars that caramelize while roasting, it makes clean up a breeze, and preserves your pans, giving you more time to take pictures of your creation

Subbing our squash for spaghetti goes a long way in reducing calories for this dish, but we don’t stop there. Swapping cauliflower for heavy cream, cheese and butter really helps cut down on calories and the richness of this dish means you will never miss those delicious fats.

It can be pretty hard to cut all rich things out of your diet, but by swapping half for nutritious cauliflower we achieve a nice balance of healthy and delicious. If this feels a little too healthy, add your favorite meat. I love the addition of Lilac Hedge sausage to this meal, browned on it’s own and added with the cauliflower. Green beans and roasted peppers also work great with dish, there are so many little changes that complexly reinvent this dish. The dish that comes with its own dish.

Spaghetti squash with cauliflower and hazelnut cream sauce

Shopping List: Spaghetti Squash, cauliflower, arugula, hazelnuts, basil, lemon, parmesan cheese, heavy cream, olive oil, salt, pepper, nutmeg.

To Roast Squash: Preheat oven to 350 degrees. Cut in half the long way. Use a kitchen towel on the end of your knife to get a nice cut. Once halved, scoop out the seeds with a spoon. These can be roasted like pumpkin seeds and tossed with cinnamon, sugar, salt and butter for a snack. Rub about a tablespoon of olive oil into the cavity and coat heavily with salt and pepper. On a lined pan, place spaghetti squash cavity down, skin side up, to roast for 45 minutes.  When done set aside. To make “spaghetti” simply pull strands with a fork.

For Sauce: Cut cauliflower into florets. For every whole squash, I use about half a head of cauliflower.

Place Cauliflower into a bowl and toss with olive oil and salt and pepper. To test, eat a tiny cauliflower piece raw. Adjust seasonings as needed. Add hazelnuts and roast for 17 minutes. Cauliflower should be just browning on corners, let cool. Save half of your cauliflower and hazelnuts, puree the rest. In blender or food processor, add cauliflower, hazelnuts, 2 anchovies, zest and juice of a lemon, handful of basil, parmesan cheese and cream. Grate fresh nutmeg into sauce or add a half teaspoon. If sauce is too thick add equal parts heavy cream and water. Sauce should be thick and creamy, yet acidic and herbaceous.

To Assemble: Use fork to loosen all “spaghetti” strands. Pour enough sauce into your spaghetti bowls to cover your strands. Add arugula, and remaining cauliflower and hazelnuts. Pour remaining sauce over everything, add parmesan, and bake for 10 minutes.  Garnish with fresh basil and toasted hazelnuts.

Kevin Williams is the head chef at Roots Natural Foods, located at 100 Crawford St. in Leominster.

Kevin Williams: Grateful for friends, family and the perfect turkey

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LEOMINSTER — It’s that time of year once again. Jack-o’-lanterns start to rot on stoops and walking on sidewalk creates that woosh woosh sound made by walking through leaves in the brisk, crisp fall air. Sunday football sounds on televisions as the timeless ritual of harvest descends on us. It reminds the busy folk to be grateful and gives farmers a last chance to collect the investment of a year’s worth of work.

Apples and pumpkins are the first foods that come to mind as the leaves change color. Maybe it’s those golden hues of gold and orange that match the skin of a pumpkin that make people pumpkin crazy. Beer, coffee, pancakes, and donuts are just a few of the foods that take on this fall personality. Autumn actors in a seasonal play all leading us to the big day, food’s own Super Bowl, Thanksgiving.

Like a true American holiday this festive day has dark origins that help the divisive energy present on this day. If you’ve ever worried about dinner or guests on the third Thursday in November, then you understand how emotional the day can get.

Dealing with family members that rub us the wrong way or old friends that demand our attention is anxiety provoking enough, never mind trying to create a feast for all these people and the kids. Oh, the kids.

It’s hard to delight in how much a niece has grown or a cousin’s new husband when trying to clean brussel sprouts and make sure the potatoes don’t overcook, especially when people keep from coming in the kitchen. If you are the put-together person that doesn’t feel the anxiety or stress of Thanksgiving, kudos to you. For all my stressed-out Turkey Day peeps, the ones making the meal, we are going to tackle the crown jewel in the Thanksgiving crown — the bird.

“B-b-b-bird bird, bird is the word,” as the old song by The Trashmen goes.

This here is your new guide to making the perfect bird. But first, a little backstory.

When Roots Kitchen was being developed, turkey was the last thing on my mind. The whole concept and menu underwent many changes and edits as we tried to figure out what made the most sense to serve our healthy community and entice people who might not otherwise step foot in a health food store.

Moving back to Massachusetts from the country’s first gluten-free state, California, sandwiches never crossed my mind. Bowls, salads, whole grains, and raw nuts seemed a natural fit. Certainly, the one thing central Massachusetts didn’t need was another sub shop.

Well, several arguments, discussions, and revisions later I began experimenting with my turkey recipe.

Marieke Cormier, owner of Roots Natural Foods and Chantal Langford, who was the general manager, at the time, convinced me that the sandwiches I was creating would make a mark and draw people in.

The summer before we opened, I tried making turkey so many ways. Dry rub, wet rub, marinade, and dry roast.

I knew that a great roast turkey breast, roasted on the bone, could equal a Boars’ Head turkey breast, which was the gold standard in the Twin City sandwich circles. I wanted no additives, no preservatives, the best turkey meat around.

Rotisserie roast and braised were all tried in hopes of making the perfect bird. I soon learned the truth, uncovered the conspiracy and saw the light. That perfect turkey on the magazine cover, golden brown, glistening, firm and supple. Looking perfect, crispy skin.

That turkey it was, how to say this … not a lie … but dry! That’s right, just like the hard human bodies we saw on magazine covers, photoshopped to perfection, that “ideal” was not real.

Let me explain.

Having a golden bronze perfectly cooked turkey that smells like heaven don’t mean a thing. The goal is not to make it look perfect but taste perfect. The truth is we break down the turkey to eat it and the real test is in the taste.

When everything is looking good, take a second for yourself.

Engage in whatever libation gets you in the mood for good talk and food. A shower will wash away the worry and put you in a happy place. Feeling confident and looking cute will make people want your food more.

If you are still stressed those emotions will carry over to dinner and stop the vibes.

Give thanks to Earth for growing it, to the farmer for harvesting it, and the cook for making it! (that’s you!)

“And here is your map to flavortown”, as Chef Guy Fieri would say.

How to cook the perfect turkey

Step 1: Secure the bird. Shortages this year are real. Most turkeys are sold frozen, and it’s predicted this year they will sell out. It could be a bunch of hype, but why take the risk. If you have space in your freezer, sooner is better than later. Organic birds are often pasture raised, meaning better flavor. Heritage birds go one step further. Their flavor is full bodied and earthy, almost gamey. It’s a wonderful rich flavor but can be a big strong for some. It’s all a matter of preference and after giving it the love we’re giving it’s going to taste amazing no matter what.

This is also a good time to think about what you are going to cook this feast in. Do you have a pan? A good pan is something worth investing in. The sides should be a deep four-inch minimum but the deeper the better. A giant aluminum pan isn’t a bad idea either. You get to throw it out at the end of the day. Green is always better but if there is already a ton on your plate clean up can be a nightmare. Just make sure to recycle.

Step 2: Make space. Ideally you turkey’s vacation will include three days and two nights in a luxurious bucket. A five-gallon bucket, so baby will need some room. If you don’t have room in your fridge like most, find a safe spot in the garage, or back porch, even the basement works as long as it’s cold, clean, and safe. I always use the back porch and worry about squirrels or the dogs getting in the buckets but a tight seal with a heavy rock on top is safe as Fort Worth when it comes to critters. Turkey goes in frozen usually and that helps keep it cold but don’t go above 45 degrees in the day and never in direct sun. Keep ice on hand to dump in your bucket as global warming takes hold and Novembers get warmer and warmer.

Step 3: Make the brine. For some reason when people hear the word brine they think of pickles. So, let’s go with that for a second. Imagine a cucumber — crunchy — let lacking any real flavor outside the vague taste of fresh or green. It’s the perfect vessel. Brine is a salty, sweet, herbaceous liquid with magical properties. Reverse osmosis is the motor in this train to, you guessed it, flavortown.

In other words, reverse osmosis, the chemical reaction, is what makes brining so special. Taste at the end. It should be a little too much of everything but yummy and balanced. Make sure the salt and sugar has melted/dissolved. If your see a bunch of sugar and salt granules on the bottom its better to reheat and let everything melt.

Step 4: Submerge the beast. In an ideal world you want your bird fully defrosted and your brine room temperature. If the brine is a little warm and turkey a little frozen, it’s ok. Drop her off at the pool. Right in the bucket. If your bucket has that warning sign, of a baby entering a bucket with that part of the Ghostbusters logo around it, saying “Don’t do it”, remember you have a bird not a baby. But treat her right. You have already made space so now all you have to worry about is the seating arrangement, all the other sides for dinner, how to not get Uncle John to not talk politics, where the kids will sit and what to do with the dogs. I’ll give you a few (three) days to deal with everything else while Sheila, can we call her Shelia? Gets the full spa treatment.

Step 5: Today is the day. Today all you want is to get Sheila in first. Have the oven preheated and ready nice and early. Our half week brine is going to keep everything nice and juicy. I like to have some onions, apples, garlic, and fresh herbs like sage, rosemary, and thyme for this last stage. If it takes her a long time to get ready and be beautiful, we want to give her the time she needs. Start by cutting the apples and onions and peeling the garlic. The idea is we are going to put half under the turkey in the pan and the other half in the cavity.

Now here is my little secret: Flip the bird! Turn your whole turkey upside down.

When that is done, we are going to pour the remaining brine into a large measuring cup. A large sheet tray should be placed under your roasting pan to catch the mess we will make later. Place Sheila in the oven and pour brine in to just over halfway. Halfway through the cooking process comes the biggest challenge of this whole ordeal. Flipping your baby back over to brown. I use a tong and a spoon. Use the tong to grab the top of cavity and start flipping your masterpiece over. Place the spoon in the nook of the leg and flip the rest of the way. Try not to pierce the top skin. Two tongs a friend (not your significant other!) and maybe a spoon can work also. The sheet tray should catch any access liquid but clean any mess up right away.  Now roast until golden brown. 165 degrees. It’s ready when the leg falls off when you pull or when juices run clear when cut.

Cook everything else while turkey smell fills the air. Carve when cooled a bit and place back in roasted pan with juices panned over. Pop in oven covered to heat up for 10 minutes before serving if necessary.