We ordered & picked up our fresh bird from an all organic farm(Wendelinhof) in the neighboring town which raises turkeys. Now our meal was ready to begin. An American tradition, dating back to the first celebrated Thanksgiving in 1621, which was attended by the two most important breeds in the new world-the demure, white European Pilgrims, and the wild, pesky Native’s. Old meets new? Old meets old? Who’s to say. It took almost 150 years more to officiate this feast by declaring it a federal holiday in 1863. What it has evolved into following another 150 years has remained a true day of feast. The feast dictates the day, and if you’re luck enough to celebrate with family and friends, the day is even more worthy. I think our Thanksgiving menu has always been a mix of the original, “old meets new”. My mother incorporated her heritage with the american way…We always had a touch of Italian in our menu-Risotto, ravioli’s, canoli, biscotti…it was always felt. If you have a strong family heritage as well, for sure incorporate it into your holiday menu. Sure, over the years we update our recipe options: maybe one year will be a chestnut-stuffed bird, or maybe candied sweet potatoes, or a mashed carrot side dish-but the meal is certainly reflective of the seasonal harvest of the fall. Wortelen, shallots, uien, aardappelen, cruciferous veg, pumpkins, and the main event…the bird.
I love turkey’s. I think they are incredibly intelligent creatures and again, I feel guilt when I put one on my menu, but there is a special place in my heart for the Thanksgiving bird. In a guilt easing approach to this yearly tradition, I try to out-source my bird from a local grower, rather than from a large super market chain. My hopes are that he or she has lived a wonderful life, eating drinking and being merry until the month of November arrives…Believe me, the taste will be observed from a happy, well raised bird. This year, our turkey was slaughtered on Wednesday morning, and we cooked it the next day. The meat was so tender and juicy and she was cooked to perfection. My steps in cooking the bird were pretty simple. I took her out of the bag, put her on the working board and began to butter, stuff and season her up. I followed the basic baking guide based on the weight, and she cooked for about 2 uur, and sat covered for 20 notulen. I did not open the oven door at all during the roasting process. Just let her sit in the wine juices and the butter while she cooked and crisped. Very simple, if you ask me!
Menu for Thanksgiving 2017: celebrated over the pond, in Europe.
- Organic Turkey (4.5kg=8.5lbs), butter rubbed and herbed
- Red caramelized onions with sliced carrots
- Brussel sprouts cooked with chunks of organic ‘bacon’
- Stuffing made with fresh French bread, knoflook, dried apricots, selderij, celery root, Italian sausage and turkey hearts
- Served with a warm hearty red wine
Get creative, have fun, and make some memories through celebrating your heritage.
|Roasting Time (Unstuffed)||Roasting Time (Stuffed)|
|10 aan 18 ponden||3 aan 3-1/2 uur||3-3/4 aan 4-1/2 uur|
|18 aan 22 ponden||3-1/2 aan 4 uur||4-1/2 aan 5 uur|
|22 aan 24 ponden||4 aan 4-1/2 uur||5 aan 5-1/2 uur|
|24 aan 29 ponden||4-1/2 aan 5 uur||5-1/2 aan 6-1/4 uur|