Who better to ask for holiday cooking tips than Micah and Katie Pfister, owners of The Butcher The Baker, a locally owned authentic Farm to Table restaurant in Downtown Marietta. Micah and Katie share their tips for preparing the perfect bird and savory Southerly sides that your guests will love. No shame in going back for seconds with these recipes.
The Butcher’s Tips for Preparing the Perfect Bird Turkey –
Turkey from Ashley Farms in North Georgia
Brine the bird overnight with a mixture of:
- 1 cup salt
- ½ cup sugar
- 1 gallon water
In the morning:
Roast the bird at 450°F for 15 minutes on a bed of onions, carrots, celery, and garlic. Adjust the temperature to 325°F and add:
- ¼ pound butter
- 1 cup stock
Baste the bird every 30 minutes until the internal temperature reaches 150°F. Remove the bird from the oven and cover with foil for 1 hour to allow the bird to rest. Serve!
The Baker’s Corn Muffins
Combine and Whisk Dry:
- ¾ cup cornmeal
- 1 ¼ cup all purpose flour
- 1 tablespoon baking powder
- ½ cup sugar
- 1 teaspoon salt
Combine and Whisk Wet:
- 2 eggs
- 2 tablespoons honey
- ¾ cup buttermilk
- 1 stick butter, melted
Combine both mixtures and whisk together to make the corn muffin batter. Pour batter into muffin tin and bake at 350°F for 15-20 minutes.
Collard Greens
Combine in a sauce pan:
- Sweat 2 onions with 6 cloves garlic
- 1 ham hock
- 3-5 chopped slices of bacon
- 1 teaspoon of chili flake
- 1 cup sugar
- 1 cup cider
- ½ half cup water
Add collard greens to sauce pan. Braise on medium / low heat until greens reach desired tenderness.
photography by Emily Ryals