Thanksgiving - the big bird

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? 

I love that Thanksgiving has never evolved into a gift-giving event - just family and food. That's how we celebrate in our house. Speaking of food, what to serve is the number one question as Thanksgiving draws near. While I adore searching the web for recipe inspiration, there is nothing quite like flipping through food magazines. As you turn each page you can picture the food on your plate. Unfortunately, it would cost a small fortune to purchase each magazine on the rack. So, my HOT TIP is to head to your local library. Before thanksgiving I head to the library and take out all the "thanksgiving" themed magazines from last year. Because Thanksgiving is celebrated in November in the US, it is a good idea to take out the November issues. I usually grab Martha (because she's Martha), Real Simple (great organizing ideas), Canadian Living (delicious recipes), Canadian House and Home (decor ideas) and Better Homes and Gardens (recipes and decor)...and anything else with a picture of a turkey on the cover. 

The one item I never change on our menu is our turkey recipe. I wasn't a believer until I tried it. I couldn't quite understand how a turkey draped in cheesecloth could turn out golden brown...but it does. Here it is - adapted straight out of "Christmas with Martha Stewart Living" (1997).

20 lb fresh turkey (we usually have a 15-18 lb)

sprigs of rosemary, thyme and sage

1 lemon

1-½ cup unsalted melted butter melted, plus ¼ cup softened unsalted butter

1 bottle dry white wine

salt and pepper

cheesecloth
pastry brush

Preheat the oven to 450F

1. remove the giblets from the cavity of the bird.

2. rinse and pat dry with paper towel

3. bring the turkey to room temperature, sitting in a dish on the counter for 30 mins

4. quarter lemon and stuff into turkey's cavity with herbs, salt and pepper

5. truss the bird's legs and tuck bird's wing tips under the bird
6. fold the neck flap under and secure with toothpicks

7. place bird on rack in roasting pan

8. rub the bird all over with the softened butter, salt and pepper

Meanwhile 

1. combine wine and melted butter in a bowl

2. cut a piece of cheesecloth large enough to cover the breast and ½ way down the legs of the bird

3. immerse the cheese cloth in the wine and butter mixture

Then

1. wring our the cheesecloth and drape the moist cheesecloth over the bird's breast and halfway down the sides of the turkey

2. reserve the butter mixture 

3. place the turkey in the oven (place legs first or if your pan only fits in the oven sideways, be sure to rotate the pan every time you baste the bird)

4. roast in oven for 30 minutes, brush cheese cloth and exposed turkey with wine mixture

5. reduce the oven to 350F and roast, brushing the turkey every 30 minutes, for 2-½ hours

1. remove the cheesecloth and discard, baste with pan juices (if there aren't enough pan juices, use the wine/butter mixture)

2. roast until an instant read thermometer reads 180F when poked into the thickest part of the thigh, and the turkey is golden brown
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)