Tonight I cooked a delicious Thanksgiving Feast! For Appetizers I had:
~ beets with greek style chive dip
~ Boursin cheese with a ciabatta style baguette
~ Artichoke dip
~ roasted red pepper hummus
~ cream cheese stuffed jalapeños
~ boursin & cream cheese stuffed mushroom caps
Main Course:
~ Turkey
~ Stuffing
~Broccoli & Cauliflower
~Glazed Carrots
~ Macaroni & cheese
~ Butternut Squash and Saffron Risotto
~ Ham
~ Cajun Chicken & Swiss Cheese
Dessert:
Pumpkin Pie
Cherry Pie
Vanilla & Butterscotch Ice Cream
It was so nice to spend the night with family and friends, enjoy their company and the food! Now here's some tips for Turkey Cooking for if you ever have to cook one!
So you may ask yourself, How much turkey do I need to buy?
Meat on the bone portion size per person - about 1 lb (12-16 ounces)
Brineing - keeps bird moist!!
Brine: A salt, sugar, flavoring mixture.
Never stuff the bird, since the internal temperature of bird, is different. temp - 160 fill with flavorful ingredients though.herbs spices.
First, I rub the turkey with an orange to open up the pores. Then I season it with Salt, Pepper & thyme.
If you do stuff a turkey - Never stuff turkey in advance. * SAMONILLA
Truss the bird. Cook @ 425 for 20-30mins, then turn down to 350 (over 8lbs) 375 (under 8 lbs.)... check with thermometer where leg(thigh) meets breast. You want a final temperature @ 150-155. The bigger the bird the more carry over cooking you’ll get. Let rest for 30-40mins - this will finish off the cooking - it will be the moistest Turkey you've ever had! * I generally add approx. 6 cups of stock into my turkey pan so that it helps with Basting.
Basting - baste the bird with the pure fat. Every 30mins.
For the gravy boil the gizzard and neck down, remove - strain all the juices for the cooking. In a separate pan make a roux (equal weight butter and flour) then add to the hot juices, bring up to a boil and reduce to a simmer this will allow the roux to do its work and thicken the gravy. Adjust the seasoning and serve.
I wish you all a very Happy Thanksgiving, hope you enjoy good food, good wine, and good company!
Cheers,
Roycene
