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Thanksgiving has always been my favorite holiday. It is a day when Americans of all faiths gather around the table after indulging in New World foods.
I have been meeting young adults in their 20s who want to become good home cooks. Some college students celebrate this day with newfound friends.
Consider my next two columns to be Thanksgiving 101 since cooking the dinner is not as overwhelming as it may seem.
My best advice is get organized. Start to clean out the refrigerator, invite guests and make lists. It may sound boring, but making a list and checking off each item will keep your head clear.
Eight is always a good number for sitting around a large table, but if expecting more, serve buffet-style. Although you are the chef, a sous chef is needed to help chop, saute and occasionally check the bird.
People will ask, "what can I bring?" As Martha Stewart would say, "this is a good thing." Have them bring vegetables, side dishes, a relish tray, bread, wine, cranberry sauce or pies. Thanksgiving is a day for pies, especially pumpkin, apple and pecan. I never heard of anyone serving cake for Thanksgiving, although if someone brings a pumpkin cheesecake, they get a gold star.
I always set the table the night before and Edward and I go out for dinner. I advise doing the same. You don’t want to start messing in the kitchen the night before the big day.
I know many are intimidated by the prospect of roasting a turkey. Just think of the gobbler as a big chicken with less fat. Buy a fresh one from a reputable butcher or farmer. I always buy mine from Godshall’s Poultry in the Reading Terminal Market. They are organic, free-range and grew up on Farmer Bolton’s Bucks County farm. A fresh, kosher turkey also is good. Forget the brining and deep-frying; these are fads that involve extra work and could set something on fire.
I love moist, rich stuffing. I adore it with gravy. I just place it in a casserole dish and bake. My mushroom stuffing is a 25-year-old legend. I never tamper with it. The recipe will be published in the Nov. 20 issue along with ones for vegetables.
As for the great wine debate, I prefer a rich red with turkey. The all-American Zinfandel is the perfect choice. I am not speaking of that icky pink wine. Since the Beaujolais Nouveau arrives one week before Thanksgiving, it also is a good choice. For those who prefer white, a crisp, grassy sauvignon blanc fills the bill nicely. Serve champagne with dessert.
Roast Turkey
Ingredients:
1 15-pound fresh turkey, at room temperature, giblets removed
1 large onion, cut into chunks
2 ribs of celery, cut into chunks
1 15-ounce can of chicken stock
Kosher salt and freshly ground black pepper, to taste
Imported sweet Hungarian paprika
Vegetable oil, to coat the bird
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Directions:
Preheat the oven to 400 degrees.
Wipe the turkey dry, inside and out, with paper towels.
Scatter the onion and celery inside a large roasting pan. Set the turkey in the pan. Pour the stock in. Pour oil into the palm of your hand and rub all over the turkey. Sprinkle with the salt, pepper and paprika.
Place the turkey into the oven. Roast for one hour. Lower to 325 degrees and cover. Roast for an additional hour. Remove the lid and roast for one more hour. The juices should run clear and the drumstick should wiggle easily in its joint. A 15-pound bird should roast for about three to three-and-a-half hours. Check by touching the breast with your finger. It should feel firm and not spongy.
Allow the turkey to rest for about 20 minutes before carving. Pour the pan juices into a saucepan and heat through.
Using an electric knife to carve the bird, remove the drumsticks first, then slice the breast meat. Arrange on two large platters.
Serves eight.
Note from Phyllis: You can thicken the natural gravy with a mixture of cornstarch and water. Just place two heaping tablespoons of cornstarch into an 8-ounce glass, stir well and add to the gravy as it heats on the stove. Edward always places the dark meat on one platter and the white meat on another so guests can help themselves to their preference.
