The Lenexa Old Town Activity Center, Lenexa Public Market and Lenexa Rec Center will close early on Dec. 31. Legler Barn Museum is closed Dec. 31. Most City facilities are closed Jan. 1, but Lenexa Rec Center will be open 8 a.m. to 5 p.m.
Courtesy of Michelle Meyer from Holy-Field Vineyard & Winery
If you have the extra time and want a more tender and flavorful turkey, dunk it in a wine brine for 12 to 24 hours and then roast it as you normally would. Holy-Field Vineyard & Winery recommends using their Seyval wine. It’s a dry, crisp, medium-bodied white wine with hints of green apple.
Find turkey, wine, garlic and onions at the Lenexa Farmers Market.
1 turkey, thawed 1 bottle Seyval wine form Holy-Field Vineyard & Winery6 bay leaves1 bulb of garlic1 medium onion1 cup kosher salt1 cup brown sugar10 cups water2 lemons
Directions
Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.
Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.
Bring mixture to a boil and boil for 10 minutes.
Remove from heat and cool to room temperature. Stir in wine.
Add turkey and brine for 12 to 24 hours in a refrigerator. Make sure turkey is fully submerged.
Remove the turkey and thoroughly pat it dry.
Butter or oil the skin and proceed with roasting the turkey as you normally would.