Posts
Lets talk about Thanksgiving.
Instead of bombarding you with yet another recipe for Grandma's gravy, I want to share my general approach to the holiday. In short- we love Thanksgiving. Admitted stuffing junkies, we squabble over the drumsticks (thank goodness there are two!) and sneak bites of cranberry sauce straight from the fridge. Even when it is just the two of us, Mr. B and I look forward to cooking a blow-out feast with enough leftovers to last a week.
The Turkey
I have been responsible for cooking the turkey since I was in high school (mom was often working). I have tried every method from brining to rubbing, and stuffing or salting. The most reliable recipe from all of these attempts is not surprisingly the simplest. Gourmet's Simple Roast Turkey with Rich Turkey Gravy is a standout winner. My only tweaks are to use the dry brine method and salt the turkey at least 24 hours before cooking. I also stuff slices of lemon, butter, and sage underneath the skin just before it goes into the oven (adapted from my favorite roast chicken recipe). The result is one seriously delicious bird!
Instead of bombarding you with yet another recipe for Grandma's gravy, I want to share my general approach to the holiday. In short- we love Thanksgiving. Admitted stuffing junkies, we squabble over the drumsticks (thank goodness there are two!) and sneak bites of cranberry sauce straight from the fridge. Even when it is just the two of us, Mr. B and I look forward to cooking a blow-out feast with enough leftovers to last a week.
The Turkey
I have been responsible for cooking the turkey since I was in high school (mom was often working). I have tried every method from brining to rubbing, and stuffing or salting. The most reliable recipe from all of these attempts is not surprisingly the simplest. Gourmet's Simple Roast Turkey with Rich Turkey Gravy is a standout winner. My only tweaks are to use the dry brine method and salt the turkey at least 24 hours before cooking. I also stuff slices of lemon, butter, and sage underneath the skin just before it goes into the oven (adapted from my favorite roast chicken recipe). The result is one seriously delicious bird!
I have cooked grocery store special Butterballs, pricey Heritage turkeys, experimental injected turkeys (don't ask), and even beef (my grandparents don't like turkey). This year, for the first time, I am very excited to be cooking a fresh local turkey. In late September we visited the farm and saw the turkeys in person. Raised in a natural manner, they moved around the grassy acreage in pens, eating bugs and grubs. Knowing the high quality of produce we enjoyed all summer from this farm, I am anticipating a fantastic turkey.
Each year I buy not one, but two turkeys. Two turkeys you ask? Yes, two. I picked this little habit up from my mother who would always buy a second turkey on sale after the holiday and stick it in the freezer. It is an economical way to feed a family later in the winter and gives you a great opportunity to play around with non-traditional turkey recipes. Last year Mr. B and I were enraptured by the Latin feast featured in the November 2008 issue of Gourmet and sometime in February set out to recreate a large part of the menu. In a word it was awesome. So good that we are skipping the traditional route entirerly this year and going straight for a menu of:
Clementine and Jicama Salad
Adobo Turkey with Red-Chile Gravy
Cornbread and Chorizo Stuffing
Poblano Potato Gratin
Strawberry Rhubarb Pie (an odd choice, yes, but a family favorite)
Homemade Vanilla Ice Cream
My family is driving cross-country to join us and I can hardly wait to spend several days eating, drinking, laughing, and hanging out with them. Mr. B and my father are on a mission to go hunting as much as possible, and I'm sure to have several wild pheasant recipes for you in the very near future.
So, what are your plans for the holiday? I would love to hear any favorite recipes or approaches. Please speak up, because as you know, there's always turkey #2!
Each year I buy not one, but two turkeys. Two turkeys you ask? Yes, two. I picked this little habit up from my mother who would always buy a second turkey on sale after the holiday and stick it in the freezer. It is an economical way to feed a family later in the winter and gives you a great opportunity to play around with non-traditional turkey recipes. Last year Mr. B and I were enraptured by the Latin feast featured in the November 2008 issue of Gourmet and sometime in February set out to recreate a large part of the menu. In a word it was awesome. So good that we are skipping the traditional route entirerly this year and going straight for a menu of:
Clementine and Jicama Salad
Adobo Turkey with Red-Chile Gravy
Cornbread and Chorizo Stuffing
Poblano Potato Gratin
Strawberry Rhubarb Pie (an odd choice, yes, but a family favorite)
Homemade Vanilla Ice Cream
My family is driving cross-country to join us and I can hardly wait to spend several days eating, drinking, laughing, and hanging out with them. Mr. B and my father are on a mission to go hunting as much as possible, and I'm sure to have several wild pheasant recipes for you in the very near future.
So, what are your plans for the holiday? I would love to hear any favorite recipes or approaches. Please speak up, because as you know, there's always turkey #2!
10 comments:
Wonderful post! Enjoy your Thanksgiving :D We're a small family, so while my sister goes up to the mountains with her boyfriend's family, my mom, my boyfriend and I will be feasting in style at my house!
Beautiful photos. I buy a Diestl turkey each year. It's twice the price, but these birds are living out in nature and fed good grains. I don't care to personally know my turkey before the "deed" is done, because they taste so good! Yep, I freeze a second bird, too. I love having Thanksgiving in July! I don't brine, either. I find it changes the texture of the meat. Maybe I'm weird. Have a great Thanksgiving! I'm cooking for three people and it suits me fine.
Really love your blog! I visit it at least once a day. Your photos are so professional and enjoy your recipes too.
I love strawberry rhubarb pie! When I lived in Canada for several years as a child, my mom grew rhubarb and the berries in our back yard. It's the perfect combination of sweet and sour, and reminds me of true home cooking!
I'm not a huge fan of turkey, so it's mostly about the side dishes for me. And I'm very happy we no longer have any turkeys, because they're kind of wretched birds, and having your Thanksgiving feast hanging by its feet in the barn for a week before the actual day kind of takes the fun out of it.
This year, we're not hosting and I'm only responsible for the potatoes. My only problem is what variety of potatoes to mash. You think the pink potatoes would freak the family out?
Great post and I cannot wait to find out how the local turkey tastes! How cool is that!
You know how *I* feel about Thanksgiving, but I have a little surprise up my sleeve this year! I'll tell you about it after the fact! :)
Enjoy your holiday! xoxo
Ooh - Adobo Turkey looks fantastic. We're trying a turkey on the weber this year - recipe from Sunset Mag. We'll see how it goes! Also are trying the pre-brined Trader Joe's turkey...
The menu sounds perfect (though I'd add a little something chocolate) and I'm craving that stuffing--every year I am forced to make the same stuffing, which I'm tired of....Have a great holiday!!!
We have a small group this year . . . just our family and Mr. Mom's mother. I'm supposed to be shopping tomorrow but I'm not inspired. I've never been a huge fan of the traditional Thanksgiving yet I feel pressure to conform.
I, too, am looking forward to the time off. Even if the meal isn't that inspiring, I'm going to savor being home and being with my family.
Um, that was me, Mayberry Magpie. Oops.
Post a Comment