It is hard to believe that Thanksgiving is here yet again. Is it a year since we celebrated Chanukah and Thanksgiving together? Wow, where does the time go? It flies by and this in itself is a wake up call to remind us that we need to be so thankful for all we have. It is not a wonder that we wake up each day and the first thing we do is thank G-d for all we have, for the miracle of life and for being able to get up out of bed and do what we need to do. I would like to add that I am so thankful for all I have, for my wonderful husband Peter who works so hard to provide the Jewish community throughout this country with the amazing choice and quality of meat and poultry and service that he and the team at Grillerspride offer each day. I am also thankful for the care and attention he gives me, and the love and guidance he shows our children. I am so so grateful for our outstanding children, Avi and Michal and for all our family and friends near and far. I also want to say thank you to all of you for reading my blog and I hope that by doing so you are further inspired to order meat products from Grillerspride.com. Finally I am extremely thankful for being able to spend this Thanksgiving with our wonderful children, and that all of us will be together in Los Angeles celebrating this special day with Avi’s girlfriend, Hadar’s family. Thank you, thank you!
Thanksgiving is only a few days away, and I have decided today to repeat a couple of recipes from last year and to add one or two new recipes.
My absolute favorite Turkey recipe is still the one my mother used to make growing up. It is based on a recipe from the King David Cookbook, but I have modified it a little too.
1 whole turkey (16 – 18 lbs)
2 cups tomato juice
1 cup sherry or kiddush wine
4 cups water
1 Tbs. Kosher salt
1 tsp. black pepper
1 Tbs. paprika
2 tsp. celery salt
4 sticks celery
1-lb. baby carrots
Place turkey in a heavy duty aluminum roasting pan with the breast facing up.
Cut the celery sticks in half and place some of them and the carrots inside the turkey and some around it in the pan.
Mix the rest of the ingredients together and pour over the turkey.
Cover the breast only with aluminum foil, and wrap the ends of the drumsticks in foil, so they don’t burn.
Place on the grill which has been heated to a medium temperature. We do ours on our Weber or if you want to add a smoked component roast on a Green Egg. Close the grill.
Cook for an hour. Remove foil from breast and turn the turkey over to allow the breast to be in the sauce.
Cook a further 2 hours, basting the turkey with the sauce every 45 minutes. After 3 hours, insert a thermometer to check it is completely cooked, 170 degrees. If not quite there, cook a short while longer or until it reaches desired reading.
Remove from grill, place on carving board and carve. Serve immediately or else place the cut slices back in the gravy and cover with aluminum foil till ready to serve. (Can be reheated in the sauce.)
Transfer sauce to a gravy dish, and remove the fat. Serve with the turkey.
Parsley, Sage, Rosemary, and Thyme Roasted Turkey
I have found that this recipe is best with fresh herbs. If by chance you cannot get the fresh herbs you can use 2 tsp. of each of the dried herbs.
1 x 14 – 16 lb turkey
6 oz. parev margarine
2 Tbs. finely chopped fresh flat-leaf parsley
2 Tbs. finely chopped fresh rosemary
2 Tbs. finely chopped fresh thyme
2 Tbs. finely chopped fresh sage
zest of 1 lemon
3 – 4 whole carrots
3 -4 sticks of celery cut in half
1 head garlic cut in half horizontally
1 lemon sliced in half
Salt and Pepper
Bouquet Garni of parsley, rosemary, thyme and sage (Tie together 2 stems of each of the herbs, and if you like wrap in a little cheesecloth or leave as is.)
2 Tbs. parev margarine
2 Tbs. flour
2-3 cups chicken stock (add as much as you need)
Wash the turkey well and pat dry with paper towel. Remove any excess fat and feathers from the turkey. Place in a roasting pan.
Season the inside cavity well with salt and pepper.
Place the onion, carrots, celery, garlic halves and lemon halves into the turkey cavity together with the bouquet garni.
Cream the margarine with the fresh herbs. (I use a fork to soften the margarine and mix it with the herbs.)
Add the lemon zest and mix well.
Season the outside of the turkey well with salt and pepper and then rub the entire outer surface with the herbed margarine rub.
Tie the legs together with string and fold the wings in. Place a piece of aluminum foil lightly over breast, trying not to pat it down too much.
Heat oven to 400°F and place turkey in oven. Roast for approximately 3 hours or until the inside of the thigh reaches 160°F on a thermometer. Baste the turkey with its juices every hour, and remove foil and turn over half way through. Make sure skin gets roasted and crispy on all sides.
When inner thigh measures 160°F, remove turkey from oven. Place it on a carving platter or board. Remove and discard the vegetables and other ingredients from the cavity, but keep the cooking liquid that is left in the roasting pan.
Cover the turkey with a tent of aluminum foil. Allow to stand for 20 minutes, so juices can be reabsorbed into the meat.
While the turkey is standing, drain fat off the cooking liquid to use for the gravy.
Melt 2 Tbs. parev margarine in a saucepan.
Add the flour and mix well to make a roux. Let the flour cook a little. Add the juices from the pan and some chicken stock stirring constantly until you get the right consistency for a gravy. Taste and if necessary add salt and pepper to season. Keep warm till you are ready to serve the turkey.
Once turkey has stood for the 20 minutes, slice and place on a platter.
Serve the gravy separately. or spoon it over the sliced turkey.
2 boneless turkey breasts with skin on
3 pieces of Kosher Boeries or hot Italian sausages
1 large onion finely diced
2 Tbs. Olive oi
2 sticks celery finely diced
1/2 red bell pepper finely diced
1/2 yellow bell pepper finely diced
1 granny smith apple finely diced
1 punnet sliced mushrooms
Salt, Pepper, Garlic Powder
2 slices of parev bread (I used 7 grain, but you can use any kind you want to use) – remove crusts and cut into small cubes.
4 -5 sprigs of thyme or 1 tsp. dried thyme
In a skillet saute the onion till translucent.
Remove the skin from the boeries or sausage and with a fork, mash up the sausage to loosen it a little. Add to the onions and brown the meat making sure you keep separating the meat all the time,.
Add the peppers and celery and cook an additional 5 minutes.
Add the diced apple, and mushrooms,
Season with salt, pepper and garlic powder.
Allow to cook until the mushrooms have softened and most their liquid has been released and cooked into stuffing.
Add the cubes of bread and the thyme leaves removed from their stem. Mix well and remove from stove. There should still be some liquid in the pan.
Allow to cool before you stuff the breast.
Cut each turkey breast down the middle and “butterfly” open.
Spread a layer of the cooled stuffing over the entire breast.
Roll the breast, tucking and rolling as you go, and lay the rolled
breast open side flat on a plate. Take some kitchen string and
tie breast together in 3 places on breast.
Add any left over stuffing along side.
Bake uncovered for about 1 hour 10 minutes, depending on size of breasts, at 400 F.
Turn after 45 minutes. Cook till skin is nicely brown. Remove from oven and cover with foil. Let stand for 10 minutes for juices to be absorbed back into meat. ( Meanwhile make the cranberry glaze – recipe below)
Remove foil and slice into thick slices. Platter. Drizzle with Cranberry Glaze.
3/4 cup Cranberry Sauce (either homemade, recipe below, or canned cranberry sauce)
3/4 cup dry red wine
Place cranberry sauce and wine in saucepan. Heat slowly and bring to a boil. Turn heat down and allow the wine to reduce till a thick glaze forms. Remove from heat and drizzle over sliced breast.