Thanksgiving day is fast approaching. In Canada, Thanksgiving day is celebrated on the second Monday in October. Thanksgiving is possibly my favourite holiday. Yes, I love Christmas…the presents and all the traditions…but Thanksgiving is so simple and peaceful. Most countries have some form of Thanksgiving day – a day to celebrate the end of the harvest. Traditionally, this day is a day to be thankful for the safety of our loved ones and the bounty of the harvest. How beautiful is that?
6. fold the neck flap under and secure with toothpicks
3. return to the oven for another 30 minutes if the turkey has not reached 180F
4. once cooked remove from the oven, transfer to a serving dish or cutting board and let it rest for at least 30 minutes before carving
This is the method I used many, many years ago when I roasted my first turkey and I have never deviated from this method. Martha suggests stuffing the bird with a traditional basic stuffing. I don’t do the stuffing inside the bird (and to be honest many times I have completely forgotten about the stuffing altogether!) I’m so afraid of undercooking the stuffing. That’s why I stuff my bird with lemon and herbs. Now, saying all that, my husband wants to try brining the bird this year. Fortunately, Martha has a video (with Jesse Tyler Ferguson “Mitchell” from Modern Family) demonstrating brining and roasting a turkey...here.
With the turkey taken care of we can experiment with the side dishes. We usually put the call out to our guests to provide a side dish, appetizers and desserts. A simple coming together of family and friends with delicious homemade food. That’s Thanksgiving in our house. Do you use any recipes year after year? Or, do you like to experiment with the latest food trends?
** all images from “Christmas with Martha Stewart Living” (1997)