So thankful today for SO many things:
Spending time with friends - Fall camping on the beautiful shores of Lake Huron.
Thankful for a "goodly heritage" and family reunion (my mom's side of the family)!
For the love of our wee family, who has made the long trek to relocate near to us
and especially for this darling grandchild
who fills my heart to overflowing!
Now it's time to settle down and get going on the plans for our extended family
Thanksgiving dinner ....
Today I will roast the turkey ahead of Sunday's dinner.
It just makes the day of the dinner so less hectic when the meat is done.
Here is a page from my yet unfinished family cookbook, explaining how Mom did the turkey
(of course there was never a written recipe - she just knew how).
I've also noted some other ways to roasting this delicious bird.
Mom's Roasted Turkey
I remember that this is the way Mom did the
Turkey. She washed the thawed bird,
patted it dry and then rubbed the inside with salt and pepper. She would then stuff it with her delicious
bread stuffing (see recipe called “Grandma Gerber’s Turkey Dressing”). She then rubbed the outside of the turkey
with melted butter and sprinkled it with salt, poultry seasoning and a bit of
flour. Sprigs of parsley and small
chunks of butter were placed on top and into the wing and leg folds. A bit of water was added to the roast pan
(about ½ - ¾ Cup). The bird was roasted
at 350F uncovered – allowing approx.. 30 min. per lb. The turkey should be basted with hot
drippings every 20-25 minutes. A foil
tent can be put over bird near end of roasting to keep it from getting too
browned. Delicious gravy was made with
the strained drippings and some flour to thicken. Mom never used a meat thermometer but if
using one – the turkey should have an internal temperature of 170-180
degrees. Juices should run clear and
fork should turn easily when testing the thickest part of the breast or thigh.
Note – the kitchen staff at the college where I used to work, roast the lrg. turkeys while still frozen (not even removing the
giblets etc.) They rub the turkeys with
olive oil, sprinkle with salt and seasoning, add 3-4 Cups of water, cover and roast
overnight at 250F!!! How easy is
that! No worrying about how to thaw the
turkey safely and the meat is very tender and tasty and there’s lots of juice
for gravy!
I like to roast my turkey a day ahead as to
avoid the mess on serving day. Slice and put roasted turkey in shallow roast pan, pour some of the strained juices on
the meat to keep it moist. Refrigerate
or freeze. Reheat at 375 degrees for 30
minutes or until hot. My SIL
Gloria sometimes puts mushroom soup and bread crumbs on the turkey to reheat
it. This is delicious as well.
 |
| Oven ready |
How do you roast your turkey? Do you stuff it first?
Click on the above link for that recipe.
Till next time ... Blessings and Happy Thanksgiving to all our Canadian friends and family!
So much to be thankful for! I like the idea of making the turkey the day before or morning of. As long as I can carve it and drizzle it with juices before the guests arive - to just reheat, it takes so much stress away from all those last minute things that need doing. And since I'm not concerned about presenting the beautiful whole bird, the way photos show it, I roast the turkey upside down (breast down) and it keeps the white meat moist. (a little secret, maybe?)
ReplyDeleteYes there is so much for us to be Thankful for . Lovely photos . We in our family do the same thing cook the turkey ahead of time makes it all that much easier and then one can enjoy the family more with less time spent cooking . Happy Thanksgiving to you and your family !
ReplyDeleteI'm always in awe of your earlier than our Thanksgiving. We stuff the bird before cooking it because that's what everyone enjoys. I do mix the stuffing from inside the bird with more stuffing that wasn't in the bird with added broth. My family likes juicy stuffing not dry stuffing. I love Thanksgiving and the shared dishes that are so easy for people to bring and take the load off the host for the meal. Hope you have a wonderful Thanksgiving with all who gather around your table!
ReplyDeleteHappy Thanksgiving to you! It is always a wonderful day to eat and eat and be grateful. I've great memories of my mother's and grandmothers' cooking. Wouldn't it be fun to have them back to help cook again? At least we can keep their recipes alive. I hope your turkey turns out perfect!
ReplyDeleteRosella, I loved reading about your blessings! I know your darling little granddaughter is a huge blessing in your life and I know you're thankful to your family near. (Having some of my grandchildren live far away for eight years makes me especially grateful to have them near.)
ReplyDeleteSometimes I wish that our Thanksgiving Day here in the states was in October, leaving us with more space between these wonderful holidays!
First things first...Happy Thanksgiving! I enjoyed reading about turkey preps...something I am keenly interested in. I follow my blogging buddy Deanna Rabe's method...not her method actually, but one she shares on her blog (Creekside Cottage) and where I first learned about it. The turkey bakes a long time at lower temps, but is moist and the skin is crispy. I like your idea of doing it ahead so the mess is contained. Your little granddaught looks so adorable in her autumn outfit. I know that she is a huge joy in your lives. Wonderful to have a family reunion, too. Nothing like family!
ReplyDeleteYou do indeed have lots to be thankful for! Your little grandchild couldn't be any cuter! Belated Happy Thanksgiving to you and yours, Rosella!
ReplyDelete