No time to gobble

FOOD & DRINK > FEATURES

For those entering virgin territory this Thanksgiving, here’s a how-to guide on making the bird a crowd-pleaser. A strong supporting menu of sides and sweets could have guests fighting over leftovers.

By Phyllis Stein-Novack

Add Comment | Comments: 0 | Posted Nov. 17, 2011

Thanksgiving is one week away and I hope guests have given their R.S.V.P. and the menu is planned.

Last week, I wrote of my love for American Southern cuisine (“Turkey isn’t the lone star,” Nov. 10). I will make dressings using Pepperidge Farm cornbread stuffing mix and autumn glazed vegetables along with roast turkey, Brussels sprouts and whipped sweet potatoes with lots of butter, laced with a touch of cinnamon.

Pecan pie, pumpkin pie and an anniversary cake for Myna and Erv will be served with Champagne.

Now, for all you roasted turkey virgins, I will allay your fears on how to prepare a juicy and succulent bird. Just think of the gobbler as a big chicken with less fat.

Buy a fresh, organic turkey from a reputable butcher. I prefer Godshall’s in the Reading Terminal Market. I also recommend a glatt kosher organic bird which can be find at Trader Joe’s and other markets.

I prefer to roast the eight-to-13-pound bird. The dark meat and white meat is more evenly distributed for a more even roast. Figure on one pound per person.

I do not truss the turkey or sit it on a rack. James Beard always turned his birds, but I don’t. I just let it sit.

Brussels sprouts are an autumn/winter favorite at our house. Pick them out yourself and try to select the tiniest ones. Years ago, Whole Foods began offering roasted Brussels sprouts with caramelized shallots for about $8 a pound. I knew immediately I could make this dish for much less money. You can add cooked diced chestnuts, crisp pancetta, sautéed garlic and any ingredient you instinctively feel will enhance the vegetables.

As for the great wine debate, offer the all-American zinfandel, a Beaujolais or pinot noir for those who enjoy red, and a crisp sauvignon blanc from New Zealand and an OK buttery rich California chardonnay for white wine imbibers.

Roast Turkey

Ingredients:

1 8-to-13-pound fresh turkey, wiped down with paper towels and giblets removed
2 ribs of celery, cut into chunks
1 large onion, cut into chunks
1 15-ounce can of chicken stock
Softened butter or vegetable oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Sweet imported Hungarian paprika, to taste
Cornstarch to thicken the gravy

Directions:

Preheat the oven to 350 degrees,

Place the vegetables around the inside rim of a large roasting pan. Pour in the stock.

Place the turkey in the roasting pan. Massage the bird all over with the butter or oil. I know it is messy, but this is the best way to do this.

Sprinkle on the salt, pepper and paprika.

Cover the pan and place it in the oven. Roast for exactly 15 minutes per pound. Remove the lid during the last half-hour of cooking time.

Page: 1 2 |Next