Whole Roast Turkey With Pan Gravy.
The Pilgrims having
traveled from Southampton, England fleeing religious persecution arrived
on the Mayflower at Plymouth Rock, Massachusets on December 21, 1620.
The Pilgrims befriended local Native Americans who introduced new crops
for them to cultivate and enjoy. In 1621 the Pilgrims reaped a plentiful
harvest. The first Thanksgiving feast was served in 1621 as a
celebration for Native Americans and Pilgrims together.
The feast probably included Indian Corn, wild fowl and wild Turkey,
venison, barley and fish. Contrary to tradition the Pilgrims did not have
ham as they had no pigs. Sweet potatoes, yams and white potatoes had not
yet been introduced in the New England area.
They may have enjoyed cranberries and pumpkin pie sweetened with honey or
syrup as there had been no sugar
yet.
Traditional Thanksgiving dinners in the United States are a time when
families gather together and give thanks for all their blessings. It is a
social occasion which is centered around a large feast, just as the
Pilgrims enjoyed in 1621.
Whether you can be with friends and family it is a holiday for sharing.
Many citizens choose to help feed the needy in soup kitchens and
churches. It is significant that in this year of 2001 that all
Americans be assured that there be somewhere for them to celebrate
life while praying for those who have been taken from us.
If you are cooking the meal, extend invitations to those who might be alone. This is the time to show compassion and understanding. We at deliciouscookies.com wish you peace and love this holiday season. Trying to bring understanding about the our loss is difficult. Try some of our Thanksgiving recipes this year and share conversation with family and friends. Listen to other's thoughts as they may help you in finding a more peaceful place.
Whole Roast Turkey and
Pan Gravy.
Ingredients:
Whole Turkey-10 Lbs. or more.
Poultry Seasoning-2 tablespoons.
Garlic Powder- 1 teaspoon.
Kosher Salt-1 tablespoon.
Black Pepper- 1/2 teaspoon.
Butter-4 tablespoons.
Celery-2 stalks chopped.
Carrot- 2 chopped.
Onion-1 medium chopped
Fresh Parsley-2 tablespoons chopped.
Chicken Stock-4 cups.
Cornstarch-3 tablespoons.
Stuffing-5 cups.
Water- 1/3 cup.
Instructions:
Clean the Turkey and giblets. Pat dry. Reserve the liver for the stuffing.
Spray a roasting pan with vegetable oil. Place the chopped carrot, celery
and onion in the bottom of the pan. Insert a roasting rack on top of
the coarsely cut vegetables. Spray the rack with a little vegetable oil.
Salt the cavity of the Turkey and stuff. Place on top of the rack breast
side up.
Season the outside of the
bird with the kosher salt, black pepper and poultry seasoning. Dot
with butter. Insert thermometer through the breast and into the
stuffing. Roast at 325F. for approximately 3 to 3 1/2 hours. Temperature
should read 165F. when finished cooking. Continually baste the Turkey
every half hour to help keep it moist.
Tent aluminum foil over the bird if you find it is browning too fast. Let
the Turkey rest for 20 minutes before carving to allow the juices to
settle.
Pan Gravy.
Instructions:
Simmer the Turkey giblets in the chicken stock for 2 hours. Remove the
cooked giblets from the broth reserving the broth. Finely chop the
giblets and place them back in to the broth. Strain the pan juices from
the Turkey roasting pan and return these juices back in to the roasting
pan. Add to this the broth with the chopped giblets. Reduce entire
liquid by 1/3. Scrape the roasting pan with a wooden spoon to release and
seasoning and Turkey drippings for additional flavor.
Mix the cornstarch and the water in a separate bowl until well combined.
Should be on more liquid side rather than pasty. While stirring over a
medium heat slowly add the cornstarch mixture in to the roasting
pan liquid. Continue mixing and adding cornstarch mixture until desired
gravy consistency. Adjust salt and pepper to taste. Stir in the fresh
parsley. Serve.
Submitted by Gary Solomon. Gary is the owner of The Kitchen Cupboard. One of the Kitchen Cupboard's specialties are their delicious cookies and rugelach. Visit Delicious Cookies to see for yourself! Online ordering is available. Or email Gary for further information.
