“Restore to me the joy of Your salvation O Lord, and uphold me with a willing spirit.”
My dad used to get up in the wee hours to put the Thanksgiving turkey in the oven. It was a ritual that he made a lot of fun: It wasn't a chore for him.
I've dolled it up a bit, but my perfect Thanksgiving meal starts with fresh banana and cranberry-orange bread lightly toasted with creamy butter and hot cocoa in the morning. Maybe with a few marshmallows and a peppermint.
Dinner would be served at noon, maybe early mid-day. A big roasted turkey would sit at one end of the long table, ready to be carved as if it was part of the meals entertainment. I see my children's happy faces around the table.
This is not a buffet day. Bowls sit in the middle of table filled with turkey stuffing, whipped mashed potatoes, sweet potato casserole (not to sweet), green bean casserole, corn casserole with chilis. Two jello salads like the kids used to love.
Hot rolls in napkin covered baskets and fresh-made cranberry sauce. Tall water glasses with ice cubes by each china plate. Two lit candles and some flowers. Music would waft in the air, over the giggles and laughter. Our family smiles a lot.
For dessert, cheesecake, apple pie, pumpkin pie, chocolate pie, chocolate ice box cake, maybe even bread pudding. Tons of freshly whipped cream. A cold punch, no soda cans, maybe homemade flavored iced tea or a white wine spritzer would bless my meal.
Serves 12-16 with plenty of leftovers
1 (18 pound) whole Honeysuckle White® turkey
1/2 cup unsalted butter, softened
Salt and ground black pepper
1 1/2 quarts turkey stock
8-10 cups already prepared chestnut stuffing
Remove the turkey neck and giblets, rinse the turkey inside and out, and pat dry with paper towels. Loosely stuff turkey cavities, front and back, and truss closed with string.
Place the turkey, breast side up, on a rack inside roasting pan. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over and around the turkey.
Place turkey pan in the 325 degree preheated oven, and pour 2 cups chicken stock into the bottom of the roasting pan. Baste every 30 minutes. If drippings evaporate, add stock to moisten turkey, about 1 to 2 cups at a time.
Transfer turkey to a large serving platter, cover loosely; let rest for at least 20 to 30 minutes to set in juices (so meat won't dry out) before carving.
Turkey stuffing vs turkey dressing. Stuffing is prepared inside the turkey as it bakes; whereas turkey dressing is prepared separately in a casserole dish. Baking inside turkey adds flavor,
The boo-hoo about stuffing vs dressing is that the turkey juices may contain salmonella bacteria and that can soak into the stuffing; stuffing must be cooked to 165 degrees to be safe. Make sure your meat thermometer is 165 degrees.
Neck and giblets (from whole turkey)
2 medium stalks celery, sliced (1 cup)
1 medium onion, sliced
2 cups drippings from roasted turkey
1/4 cup chicken broth, if needed
1/4 cup all-purpose flour
Salt and pepper to taste
In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, salt and pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Discard celery and onion. Cool.
Place 1/2 cup drippings in roasting pan or skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in remaining broth. Cook, stir constantly until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets; add to gravy, if desired. Salt and pepper.
Nutritional Information
Calories 262; Carbohydrates 0g; Cholesterol 119mg; Fiber 0g; Sodium: 111mg; Fat 10g; Protein 48g
GI means glycemic index. The number listed next to each food is its glycemic index. This is a value obtained by monitoring a person's blood sugar after eating the food.
Honeysuckle White® Fresh Whole Turkeys are the first from a major brand to be raised without using antibiotics for growth promotion. Since 1965, families have trusted the Honeysuckle White® brand to deliver quality turkey products, great taste and supreme value. Turkeys have the "USDA Process Verified" seal.
According to BodyandSoul.com, skinless turkey is low in fat. White meat has less fat than the dark meat, but perhaps not so much as to matter. A typical turkey consists of 70 per cent white meat and 30 per cent dark meat.
Turkey meat is a valuable source of protein, iron, zinc, potassium and phosphorus. It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production. Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable.
Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system. It is also a source of selenium, which is essential for thyroid hormone metabolism. It boosts immunity and acts as an antioxidant.
Turkeys are descendant of the wild turkey native to northern Mexico and farmed in Eastern United States. Turkey farming is significantly different from typical poultry farming. Please do start now to plan your thankful meal with the family you love so much.
I miss those family gatherings.