Turkey Tips From Anthony Caturano- Owner of soon To be Opened “Tonno” In The Blackburn Tavern Building

Read more about Tonno and Anthony Here


Anthony Caturano

A few years ago on Thanksgiving, I brined a Turkey and have done so often since.  The sweet and salty solution is a great way to add flavor to the turkey, which would otherwise be dry and bland (especially if it is overcooked).  Brining allows some leeway to overcooking as it adds moisture and firmness to the meat. 

This Thanksgiving, I am planning to cook three smaller birds (eight to ten pounds each): one smoked, one fried, and one traditional roasted.  You can choose all three or just one, but its great to try all three together.  The smoked turkey takes the longest and seems to draw the most attention, though you don’t necessarily need a smoker.  The traditional is always a staple on Thanksgiving.  The fried turkey is fastest (and the most dangerous!) to prepare, which always adds a level of “excitement” to the holidays.

Brining Your Turkey

For the brine, you will need some creativity and a container that will comfortably hold a whole turkey (you can use a cooler, large bucket or other container).  Usually the problem with this is that containers the size of a turkey will not fit in the standard refrigerator. If you face the same issue, try storing it in the garage topped with ice and monitor it by adding ice as it melts.  The water should hold between 33-42 degrees.  Put the turkey in the container and fill it with water until it is fully submerged.  Drain the water into a large pot, measure the amount of water, and heat it to a simmer.  For every quart of water, add one-third cup of sugar and one-third cup of coarse salt.  Dissolve it, let it cool and pour it over the bird in the container of choice.  If you want to get creative, you can add different flavors.  For example, instead of cane sugar, you can substitute brown sugar, maple syrup or any other very sweet product.  You can also add things to flavor the water as it simmers like bay leaves, sage leaves, onions, carrots or anything else you want the turkey to absorb.  Let the turkey brine for the two days before it is ready to be served.  Take the bird out about a half-hour before it is ready to be cooked and let the skin dry up a bit; this will help it crisp.

Smoking Your Turkey

To smoke a turkey, you can use your smoker (which you probably already know how to use), or you can convert your gas grill into a smoker if it has two burner controls and a thermometer.  Pull off one of the grates and place a piece of wood on one side and light the grill on that side.  Pop the turkey on the other side and maintain the temperature at about 300 degrees.  Do not check often as this will cause the log to burn high and hot.  This indirect method will take a little longer than a convection oven.  Cook the bird to 145 degrees and let rest about a half-hour.

Frying Your Turkey

To fry the turkey, you will need a turkey fryer.  Be sure the bird is completely drained of water as this is the most dangerous part of frying a turkey.  Put the turkey in the fry pot, cover with oil, and then take the turkey out (this will help to determine how much oil you will need).  Heat the fryer to 375 degrees on high heat and dip in the turkey carefully.  The temperature will drop rapidly by about 50 degrees. Turn the heat down and maintain this temperature. After about twenty minutes the temperature will begin to rise again as the turkey is no longer cold, but rather hot, and therefore the oil is able to heat again.  Adjust the heat so it maintains between 300 to 325 degrees.   A 10-12 pound fried turkey generally takes about 45 minutes.

Traditional Baked Turkey

For the traditional baked turkey, preheat the oven to 325 degrees, place the turkey on a roasting rack in a deep roasting pan, and roast in the oven.  Do not open the door until it is close to being done. Trust me, if it is in a 325 degree oven, I promise it is cooking! During the last half -hour, switch to convection so it crisps.  Cook to 145 degrees and let rest for a half hour.



Harbor Seals spotted coat Atlantic ©kim Smith 2015Providing excellent camouflage, Harbor Seals have evolved with coats that blend perfectly with the surrounding rocks and sandy shores on which they “haul out.”  Each individual Harbor Seal’s pattern of spots is unique, with two basic variations, either a light coat with dark spots or a dark coat with light spots. Their bellies are generally lighter colored.

Harbor Seals are easily disturbed by human activity, which is the reason why they are all looking in my direction. I climbed way out on the rocks to get a closer look that they found disturbing enough, when a loud crash in the distance made them all jump simultaneously.

Harobr Seal white Atlantic ©Kim Smith 2015JPGFellow friends of Niles Pond and I have all noticed that the seal in the above photo is noticeably whiter. He has a big gash on his neck as you can see in the close-up photo, which I didn’t notice until looking through the pictures. I wonder if that is why he has been spending so much time on the rocks. Perhaps he is recovering.

Injured harbor seal ©Kim Smith 2015

Interesting fact: Although Harbor Seals have been seen as far south as the Carolinas, Massachusetts is the most southern region in which they breed.

Looking Forward to Passport’s Wine Dinner Thursday Evening!

Flatrocks Gallery, Last Show of the Year!

Flatrocks Gallery opens their final show of the year- ‘Home for the Holidays’ – Thursday, November 18th. A group show celebrating the season, featuring mixed media work by Joan Benotti, Hans Pundt, Meghan Chase, and Ken Riaf; sculpture by Caroline Bagenal; paintings by Lynne Sausele and jewelry by Ilana Krepchin and Claire Sanford.  A reception for the artists will be held Saturday, Nov. 21st from 6-8pm, open to all. The show runs through December 27th. For more information visit our website www.flatrocksgallery.com or call 978-879-4683.

Cape Ann Earthquake 260 years ago today

260 years ago today at 4:30 AM November 18, 1755, The Cape Ann earthquake struck. Epicenter was only 24 miles east of Gloucester, some ships thought they were going aground. A few steeples all the way down to Boston tipped and some chimneys fell. If it happened today, 2 billion in damages. There was an earthquake in Medfield this morning.
260 years ago today at 4:30 AM November 18, 1755, The Cape Ann earthquake struck. Epicenter was only 24 miles east of Gloucester, some ships thought they were going aground. A few steeples all the way down to Boston tipped and some chimneys fell. If it happened today, 2 billion in damages. There was an earthquake in Medfield this morning.

Wednesdays with Fly Amero…This week’s Special Guest: Brian King 7-10pm 11.18.2015


This week…
Fresh Baked Haddock – $13.95

Wednesday, November 18th – 7pm
Special Guest: BRIAN KING!

brian king
photo by Nadia de Lemeny

This week features the great Brian King as musical guest.
He’s a world-class singer, folks… with a touch of theater
and a boat-load of innovation! It all starts early… 7pm! ~ Fly

ps: Next Wednesday is Thanksgiving Eve. I’ll be home
making pumpkin pies while the incredible Dave Sag hosts
the night, featuring Mark Early & Orville Giddings! Be there!
Dinner with great music!
*Each week features a special, invited musical guest
Dave Trooper’s Kitchen…
Prepared fresh weekly by “Troop”… always good!
Plus a fine, affordable wine menu!
11/25 – Rockin’ Thanksgiving Eve w/Dave Sag & Friends

12/2 – Mary Lou Lord

12/9 – Chick Marston

12/16 – Marina Evans

12/23 – Amero Family Christmas

Visit: http://www.therhumbline.com/
Looking forward……to seeing you there 🙂


Jamy Sessleman, WCVB reporter, saw the post on GMG and wrote requesting photo permission. Here is the link to the WCVB website:


Thanks to Paul Morrison for letting us know the story was also picked up by the Globe:


White pelican Massachusetts gloucester ©Kim Smith 11-16-15

Community Photos 11/18/15

Escape Plan From Al Bezanson-

Last Sunday

Plan A ____ Rake leaves

Plan B ____ Invoked – wind unsuitable for A

Al Bezanson


Hi Joey,
Thought you might like this picture I took yesterday morning on the footbridge at Good Harbor at about 5:45am……….there has been some pretty amazing sunrises lately!!
Kevin Berrigan


Assembly Row

If you haven’t been to Assembly Row in Somerville, you might want to consider it.

For the kiddos, there is the LegoLand Discovery Center and the AMC Assembly Row 12.

For the grown-ups, there is some great outlet shopping and there are some great restaurants and  bars. With more than 30 stores and almost 15 places to grab a quick bite to eat or a fantastic meal, Assembly Row is a destination not unlike MarketStreet in Lynnfield…only with outlets rather than full-price stores.

On Sunday my fantastic brother offered to take my boys and my nephew to see the Peanuts movie.  While they hunkered down in the theater with tubs of popcorn, my mother, sister, and I did a bit of shopping and had a great lunch at the River Bar.

Learn all about Assembly Row HERE!



Lights of Love Tree Lighting Ceremony at Addison Gilbert Hospital

More Cape Ann Health, Fitness and Wellness News-

Cape Ann Wellness

Lights of Love 2015

All are welcome to join friends and family at this free community event.   There will be a visit by Santa, tree lighting, music by local favorite Leo Francis, cookies & cocoa for all.    Program only last an hour, but the memory will last much longer.

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Community Stuff 11/18/15

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This fall, partners across Gloucester collaborated in a successful push for local food in schools to celebrate Food Day and National Farm to School month. A FoodCorps Massachusetts service member at community nonprofit Backyard Growers brokered a partnership between the Gloucester school food service program and the new West Gloucester Orchard to bring over 2,000 local apples into Gloucester school cafeterias. Backyard Growers’ FoodCorps service member also set up 4 Apple Crunch events at schools to celebrate healthy food, local farms, and local farmers. Click here to read more on the Backyard Growers website!

Thanksgiving Dinner and Ecumenical Thanksgiving Worship

On Monday, November 23, the First Baptist Church in Gloucester, 38 Gloucester Avenue, will host its annual Community Thanksgiving Dinner. A free dinner for all who wish to attend, the traditional meal will be served beginning at 5pm. Then, come up to the sanctuary of the church at 7pm as the Cape Ann Clergy host an Ecumenical Thanksgiving Service of Worship. There will be hand bell music, traditional Thanksgiving hymns, and an offering that will benefit the feeding programs of Cape Ann. Donations of cash or non-perishable food will be accepted. Come for a great dinner and stay for a lovely worship service. Call the church at 978-283-4808 for more information.

Thank you,

Mark Spreer

Gloucester High School Student Receives Honorary Award in JROTC



1. Please note: Award presentation ceremony at Gloucester High School will be held on Thursday November 19th at 8am in the school auditorium.

2. Miss Amy Elizabeth Geraghty, a senior in the Gloucester High School Marine Corps Junior ROTC, has recently been selected as one of only 5 cadets nationwide to receive the Legion of Valor Bronze Cross for Achievement. She has been selected as the top MCJROTC cadet in Region 1. This region encompasses Maine, New Hampshire, Vermont, New York, Massachusetts, Connecticut, Rhode Island, Pennsylvania, New Jersey, Delaware, Maryland and Virginia.

3. This award takes into consideration the following criteria:

academic class standing and overall GPA, Class standing in the MCJROTC program, leadership billets held, MCJROTC activities (drill team, rifle team), MCJROTC awards, school leadership position, athletics, school academic awards, school clubs / activities and community service.

Breakfast Posters