|
Thanksgiving feast celebrates our roots
By Bill Hankins
The Paris News
Published November 25, 2009
Traditional Thanksgiving dinners are made with foods native to America, and especially those foods introduced to the pilgrims by the Native Americans before that first Thanksgiving in 1621.
Then, wild turkey and waterfowl were main dishes on the menu.
But turkey fell out of favor in the 1700s, and it wasn’t until after 1800 turkey came back onto the menu for the holiday.
By the time Thanksgiving was nationalized by Abraham Lincoln in 1863, turkey had returned as the centerpiece of the holiday dinner.
Along with turkey, the traditional Thanksgiving meal includes stuffing, mashed potatoes, gravy, sweet potatoes, cranberry sauce, sweet corn, fall vegetables and pumpkin pie.
All of these are native to the Americas or were introduced as a new food source to the Europeans when they arrived.
Since that time, however, there have been many changes in food preparation, even with the main turkey dish.
Turkeys now are prepared in dozens of ways, including baked, roasted, smoked, deep fried and barbecued, and beginning with frozen or fresh.
Turkey preparation begins by determining the guest list and preparing 1 to 1½ pounds of turkey per person.
The next decision is selecting between a frozen or fresh turkey.
A fresh bird is more expensive, but will save time and precious refrigerator space.
Buy the bird the day before you wish to roast it.
More time will be needed if buying a frozen bird.
A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator, by allowing one day per five pounds.
An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound.
That 15-pound turkey will require only 7½ hours to defrost using this approach. It is also possible to use a combination of these methods.
How to Roast a Turkey
The giblets first need to be removed. It may be a bit disconcerting to discover them later.
The giblets can be used in gravy or stuffing.
Next, the bird should be rinsed inside and out and patted dry with paper towels.
If stuffing, the bird should be stuffed loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.
Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven.
Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
Roasting a turkey is the easiest method for inexperienced cooks or anxious hosts: The oven remains a constant temperature, and it’s easy to baste the turkey and check the internal temperature periodically. But for adventurous cooks, grilling or deep-frying provides a different experience and frees up the oven for other dishes.
The only reliable test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. If the turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F as well. When the turkey is done, remove from the oven and allow to stand for 20 minutes. This resting time allows the juices to redistribute throughout the meat.
After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better.
Other tips
Transfer the turkey to a cutting board to rest and use the drippings in the roasting pan to make gravy.
Use a sharp knife for carving and serve the meat on a warmed serving platter.
HOMESTYLE TURKEY
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
An alternate method of preparing a turkey comes from the spice maker McCormick.
SAVORY HERB
BAKED TURKEY
Makes 12 servings.
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
2 tablespoons Poultry Seasoning
1 tablespoon seasoned salt
1 tablespoon Paprika
2 teaspoons Garlic Powder
1 teaspoon Black Pepper, Ground
3/4 teaspoon Nutmeg, Ground
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 Bay Leaves
1 tablespoon vegetable oil
1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl.
2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil.
3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
HERB STUFFING
Makes 18 (3/4-cup) servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons Thyme Leaves
1 1/2 teaspoons Poultry Seasoning
1 teaspoon seasoned salt
1/2 teaspoon Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth
1. Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3. Bake 35 minutes or until heated through and lightly browned.
TURKEY GRAVY
Makes 15 (1/4-cup) servings.
Prep Time: 5 minutes
Cook Time: 10 minutes
2 packages Turkey Gravy Mix
1/4 cup flour
3 cups water
1 cup turkey pan drippings or turkey broth
1 cup chopped cooked turkey giblets (optional)
1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
CRANBERRY SAUCE
Makes 8 (1/4-cup) servings.
Prep Time: 5 minutes
Cook Time: 15 minutes
1 cup sugar
1 cup water
1 package (12 ounces) fresh cranberries, rinsed and drained
1/2 teaspoon Cinnamon, Ground
1/2 teaspoon grated orange peel (optional)
1/2 teaspoon Pure Vanilla Extract
1. Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.
2. Remove from heat. Stir in vanilla. Cool to room temperature. Cover.
3. Refrigerate until ready to serve.
ROASTED SWEET POTATO
Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons Pure Vanilla Extract
1 1/2 teaspoons Cinnamon, Ground, divided
1 1/2 teaspoons Ginger, Ground, divided
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
GARLIC ROSEMARY MASHED POTATOES
Makes 8 (1/2-cup) servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
2 pounds russet or Idaho potatoes, peeled and quartered
1 teaspoon salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Rosemary Leaves, crushed
1/4 teaspoon Black Pepper, Ground
1/2 cup milk
1/4 cup (1/2 stick) butter, cut into chunks
1 teaspoon McCormick® Parsley Flakes
1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.
2. Sprinkle with salt, garlic powder, rosemary and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in parsley.
Next: Thanksgiving decorations and crafts.
Share |
Save |
Mail |
Print |
Letter
|
|
 |
|
|
