The experience and recipe was written by Arash, a person who I don’t know! I didn’t actually thought that people would be interested to share their own recipes and experiences in this very humble blog; however it seems they do! Thanks Arash for your sweet post and wish you all the best!
Surviving Thanksgiving
written by Arash Allaei
I remember my first time cooking Thanksgiving dinner like it was yesterday. The excitement, the anticipation … the absolute dread.
Cooking Thanksgiving dinner is a big deal. Even when it’s cooking for a family that usually goes to a restaurant buffet on major holidays, you still want to cook that dinner that will make people go “ooooohh” and “aaaaahhh” and proclaim you the Best. Chef. Ever.
When I think of cooking Thanksgiving dinner, I imagine the bright luminescence of the fine china that only gets taken out on special occasions. A turkey that falls apart before you even bring a knife to it. Stuffing both moist and flavorful. Hints of “parsley, sage, rosemary and thyme.” (Do you think Simon and Garfunkel wrote that song about turkey? I do)
My first Thanksgiving dinner went over pretty well, thanks to this recipe. I did not seek to make a healthy Thanksgiving dinner. I eat healthy most of the year – Thanksgiving dinner is the time for entire sticks of real butter in one dish, opulent gravies, and pieces of pie bigger than my head. Go big, or go home and eat a Healthy Choice turkey and cranberry TV dinner.
Or if you want to feel more civilized, I like to serve caviar, marbled buffalo cheese, and a bottle of crisp, dry white wine before dinner. It prevents over-eating, and who won’t be impressed with caviar and fresh cheese before Thanksgiving dinner?
Here is a recipe for a moist, delicious turkey. Guaranteed to make the people who only eat dark meat ask for seconds on the turkey breast. WITHOUT GRAVY. That’s right. Gravy is for potatoes. Not to hide your turkey. Your turkey wants to be loved for who it is.
Ingredients
2 tablespoons fresh parsley
2 tablespoons fresh rosemary
2 tablespoons fresh sage
2 tablespoons fresh thyme leaves
1 tablespoon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
Stuffing mixture
1 family sized can chicken broth
1-2 sticks of real butter
Making the turkey
1. First, off, make sure your turkey is properly thawed. Please don’t cook your turkey frozen. It will thank you.
2. Preheat oven to 350 degrees (F). Line your turkey pan will foil (your dishwasher will thank you).
3.Mix up your herbs, pepper and salt. Gently rub the herb mixture in the interior of the turkey cavity. Set aside part of the mixture.
4.Cut up the stick of butter. Place the slices of butter between the turkey skin and the turkey meat. Depending on the size of turkey, you may need to use 1-2 sticks of butter. Make sure there is butter under the majority of the skin. Lightly coat turkey with the remaining herb mixture.
5.Place the majority of the stuffing in your turkey cavity. Truss the turkey to keep the stuffing inside. (Use the rest of the stuffing as a garnish later on).
6.Pour chicken broth over turkey, and in the turkey cavity. Place aluminum foil over turkey (try to give some space between the foil and the turkey so it doesn’t stick to the skin.)
7.Place turkey in oven, and cook for 2 ½ to 3 hours, or until your meat thermometer reads 180 degrees F. For added moisture, baste the turkey periodically with the juices from the pan.
8.And that my friends, is how you make a moist Thanksgiving turkey, without breaking a sweat. Serve with your choice of vegetables, potatoes, pasta, or make a new tradition. Even if you are cooking, take the time to enjoy the day. While the boys are eating Doritos and watching football, serve the ladies with a plate of freshly cubed cheeses, your favorite caviar, and a bottle of white wine in the kitchen. And when dinner is served, let everyone else do the dishes. You deserve it!
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Hey Foodies, Maryam’s Thanksgiving recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play: http://knapkins.com/guess_games/662?source=blog
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