A DAY FOR THANKSGIVING AND PRAYER!
Thanksgiving is one of my favorite holidays not only because of the opportunity to get into the kitchen and prepare a wonderful meal for my family but because it’s a time to reflect on how grateful I am for the many blessings that God has provided for us over the years. I have so many incredible memories of celebrations in the past that I always want to bring that spirit of togetherness into the ones that I celebrate with my family today. Today’s fast-paced world with cell phones, computers, and hectic schedules don’t give me much time to spend with all of us together in one place for a day, so when we all get together for Thanksgiving, I want it to be special.
Now, everyone knows that the main event for Thanksgiving is the turkey dinner with all the fixings, side dishes, and trimmings that are a part of the meal. I have a lot of recipes that have been handed down through generations, and some that are my creations, which I am fond of, too. This Turkey recipe was handed down to me from my grandmother, Victoria. But the meal is about more than just eating all the delicious food.
When the Pilgrims first observed the holiday, they were celebrating the fact that they were still alive after undergoing some severe hardships from the time that they had arrived here. Being religiously inclined, they were offering thanks to God for their lives and freedom to worship as they saw fit. Well, we have a lot to be grateful for also and, although we love our food, we always take the time to talk about why we are thankful.
Now, one of the things that we are grateful for is an abundance of healthy food on our table each day, and when this holiday comes around, I like to blow out all the stops and make a meal that knocks everyone’s socks off. The turkey is what everybody is talking about throughout the day, and I have a brining recipe that works great for a moist, delicious bird that never fails to please. There is something about the aroma of roasting a bird that makes for frequent visitors to my kitchen asking a bunch of questions, and everyone seems to want to take a turn with the basting.
The side dishes are just as important, though, and some of my guests seem to be more interested in them than they are the main course. I serve many of the traditional sides that folks expect to find on the table, but I like to throw in some new ones every year to keep people on their toes and give me a chance to show off my cooking skills. Since the bird is what everyone is usually thinking about the most, let’s start off with a few tips on how to prepare it, so that no one ends up with a table full of folks chewing on dry meat.
The key to preparing a moist, tasty bird with crisp, flavorful skin begins the day before with a brining procedure. Brining is a process where the bird is soaked overnight in a solution of water, salt, and other spices. Cooking the meat without brining it beforehand results in about a 30% loss of moisture while it is cooking. Brining the meat overnight reduces this moisture loss to about 15%, so it makes a big difference. The muscle fibers of the meat absorb water while brining, and you end up with a bird that weighs more than it did to start.
Whenever possible, choose a fresh bird over a frozen one. When meat is frozen, ice crystals form that damage the muscle cells, and this causes moisture to leak out of them when the meat thaws and during cooking. Fresh birds from a farm are best, or if you’re lucky, you have some hunters in the group that know how to go out and bag one for you.
When it comes to roasting the bird, start it out breast side down in a rack for the first hour or so, because this makes the juices flow down into the breast, basically basting the meat internally. Also, if you’re going to tie the legs together, don’t tie them tightly. Legs that are tied up against the breast take longer to cook and by the time they do, the breast meat might overcook.
Basting the bird has become the subject of some debate over the past few years, and there are different schools of thought. Some people will tell you that a brined bird does not need basting at all because the moistness is guaranteed. Others will say that while basting is essential, you don’t want to baste too much, because it affects consistent oven temperature. Some others like to baste liberally throughout the whole time the bird is in the oven. Basting comes down to personal preference, but if your bird has not been coming out the way that you want it to, a change in technique might be in order.
Remember to allow the bird to sit for 20 minutes before carving, and this is about the time that it takes to make the gravy. The heat of the oven forces the juices into the center of the meat, and when the bird sits, the juices redistribute throughout, and the slices that you carve will be moister.
Now, let’s talk about the side dishes. There are some that I’m always going to make because everyone loves them, and they naturally blend in with the taste of the bird in a way that’s luscious and delectable. I’m talking about the stuffing, gravy, cranberries, and other staples. Outside of these mainstays, though, I like to use some creativity, and different types of vegetables and grains can combine in a way that no one is expecting and, let’s face it, no one is likely going to miss the creamed peas and pearl onions that somehow make their way to the table every year.
The side dishes also come in handy for what some folks think is the best part of the whole event and that is the sandwiches people make later in the afternoon or evening to enjoy with the football games. I like to have some good thick sliced bread around that will hold up to a sandwich made from turkey, gravy, stuffing, cranberries, and sweet potatoes.
As I mentioned before, the real reason that we celebrate this holiday is to express our gratitude for God’s grace and the many gifts that He has bestowed upon us. Our health, our children and all the little things that I sometimes take for granted I try to think about on this day. This holiday is a time for us to slow down and think about how lucky we are to have each other and to live in this great nation where we can embrace the freedom that we enjoy and the ability to prosper through hard work.
My family and I also make sure to have a lot of fun on this day too. We can enjoy one another’s company in a relaxed and almost sacred way because we have each other all to ourselves and there is no greater blessing than this quality time together.
Have a Happy Thanksgiving and enjoy your Turkey 🙂
Ingredients for brining:
- Turkey (12 pounds)
- Kosher salt (1/2 cup)
- Rose water (1/2 cup)
- Oregano (2 teaspoons)
- Apple cider vinegar (1/2 cup)
- Maple syrup (1/2 cup)
- Honey (1/2 cup)
- Molasses (1/2 cup)
- Sugar (1/2 cup)
- Lemon Juice (1/2 cup)
- Rosemary, Sage and Thyme (couple leaves each)
Ingredients for Turkey marinade:
- Butter (4 sticks, room temperature)
- Garlic (4 cloves)
- Sage, Rosemary, Thyme (couple leaves each)
- Salt and Pepper (1/2 teaspoon each)
- Twine
- Onion (two large)
- Carrot (four)
- Celery (four)
- Orange (two, one is for garnish)
- Pomegranate (one, just for garnish)
Directions:
Brining the Turkey:
- In a big dish, completely submerge the turkey in cold water.
- Add all of the ingredients for the brining process.
- Refrigerate for 24 to 48 hours.
Turkey Marinade:
- In a medium bowl add butter.
- Chop garlic very tiny and add to the bowl.
- Chop sage, rosemary and thyme into small/thin pieces and add to the bowl.
- Add salt and pepper.
- Mix well and spread onto the turkey.
- Loosen the skin of the turkey and add the butter mixture under there.
- Twine the turkey legs together for even cooking.
- Tuck the wings, so they do not burn.
- Roughly chop onions, carrots celery and orange to make a bed for the turkey and also add what you can fit, inside of the turkey.
- Add two cups of water with the bed of the turkey.
- Roast Turkey 350º for 3-4 hours for a 12 pound turkey. Or, 15 minutes per pound.
- Baste every 30 minutes.
- The turkey is done when the thigh meat reaches an internal temperature of 165º F. To get an accurate reading, be sure that your thermometer is not touching the bone.
Tip:
You do not have to brine the turkey. I do it because it ensures the juices and flavors to really soak in. If you want to skip that part, that’s ok. Go straight to the ingredients for the marinade. But I recommend brining 🙂
Enjoy 🙂
