2024 MARTIE'S NEW BOOK: THE ALABAMA 100 BEST RECIPES, RESTAURANTS & ROAD TRIPS

AVAILABLE DECEMBER 1, 2024

THE ALABAMA 100 BEST RECIPES, RESTAURANTS & ROAD TRIPS

$34.95

TO ORDER A PERSONALIZED COPY EMAIL: Martie@MartieDuncan.com

I went out on the road during the 2024 Year of Alabama Food to find the best recipes from restaurants across Alabama. My new book, The Alabama 100 Best Recipes, Restaurants & Road Trips features 100 favorite restaurant recipes plus my road trip tips on where to go and what to eat when you get there.

The book is divided into three sections:

Two Days Away: Weekend getaway suggestions for accommodations and food in Huntsville, The Shoals, Mentone, Birmingham, Homewood, Mountain Brook, Tuscaloosa, Montgomery, Auburn, Mobile, Fairhope, Gulf Shores, and Orange Beach. 

Alabama Favorites: Who doesn’t love sweet tea? Or fried chicken, and shrimp and grits? I explore Alabama’s all-time favorite dishes with a list of 20 places well known for their version. Cornbread features an essay from Sean of the South, Sean Dietrich. Gumbo includes a story and recipe from the gumbo queen herself, Lucy Buffett.

Cookbook: Features the top100 recipes from locally owned Alabama restaurants. Many of these are featured on the Alabama Department of Tourism’s prestigious “100 Dishes To Eat in Alabama” list.

RECIPE: SPATCHCOCK TURKEY

I learned this method of cooking a turkey a few years ago from Michael Symon and have used it ever since. It is not only the fastest and easiest way to cook a turkey, it is always 100% perfect; tender, juicy, and all done at the same time. Michael learned this recipe from his grandad, who he called Pap. I met Pap and Michael’s parents a couple of times; it is easy to see where Chef gets his personality and joy. Try this and you’ll make it this way forever. Happy Thanksgiving!

SPATCHCOCK TURKEY - MICHAEL SYMON TECHNIQUE

 Michael Symon Pap’s Method

Preheat oven to 475ª F.

Spatchcock the bird. Turn it breast side down and use your sharpest kitchen shears to cut along the sides of the backbone. Remove it. Then push down on the breast so it will lie flat. You will hear the bone crack.

 Melt 2 sticks unsalted butter in a saucepan. Put the cheesecloth in to soak.

In a large pan, create a bed of aromatics: onion, lemon, sage, rosemary, thyme, bay leaves, celery, etc. Set the bird on top.

Drape the bird in the buttered cheesecloth. Pour the extra butter over the bird, too.

Let it sit out for one hour before putting it in the oven. Roast at 475ª F  for 45 minutes. Then, turn the oven down to 375ªF.

Cook for another 4 minutes per pound or until the internal temperature reaches 155 to 160ªF. Remove the cheesecloth. Let rest 30 minutes before slicing.

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