Roast turkey is our once a year Thanksgiving exaction. Come early November, we start feast planning, a task which has us drooling in anticipation. When you dine on food that's made just once a year, the mere thought of that meal is enough to whet our appetites.
This year Thanksgiving has even more meaning. Pandemic restrictions have prevented big celebrations. Our extended family gathering has been cancelled. Travel plans postponed. But in all that disappointment, the meal remains intact.
After experimenting with a few recipes, Carol Louis's turkey marinade has been my go to method for years. She shared this recipe many years ago, it becoming a family treasure. The turkey is marinated for two days, in a paste of spices, olive oil and lime juice, liberally applied and dutifully massaged into the bird. Garlic mashed potatoes, sweet potatoes in herb butter, Cipollini onions and corn in creme fraiche, green beans and mushroom casserole, roasted Brussel sprouts, sausage and leek stuffing, cranberry sauce and a sherry-laden gravy complement the turkey.
The thanks we declare is a traditional precursor to the meal. This year is more poignant with sacrifices and limitations felt acutely. Each of us make meaningful proclamations. Each avowal brings forth tears. As for me, I am deeply grateful and thankful for the daily hug I am enveloped in, from husband, daughter and son. A small gesture with enormous meaning.
CAROL'S ROAST TURKEY
Serves 6-8
1 12lb Turkey (fresh or frozen)
2 teaspoons Chile Powder
3 teaspoons Paprika
5 tablespoons Garlic Paste
2 tablespoons Ginger Paste
1 teaspoon Oregano
1 teaspoon dried Thyme
1 teaspoon Basil
1 teaspoon ground Black Pepper
3 teaspoons Kosher Salt
3 Limes, juiced
1/4 cup Olive Oil
6-8 Bacon rashers
GRAVY
2 tablespoons Turkey Drippings
2 tablespoons Flour
1 1/2 cups Turkey Stock
2 tablespoons Sherry
1/4 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
If you use a frozen turkey, defrost the turkey in the fridge before marinating. A fresh turkey should be patted dry and then marinated.
Remove neck and other parts of turkey. Rinse and place them in saucepan to make stock for the gravy. Add enough water to cover the parts. Bring to boil, lower the flame and simmer for 20-30 minutes. Drain the stock, discard the parts and keep stock aside.
Mix all ingredients except the bacon, into a thick paste.
Place the turkey in a shallow container.
Rub the paste all over the turkey.
Spoon some paste into the inner cavity and rub into the flesh.
Use a fork and pierce the breast and legs. Rub the paste once again into the turkey.
Cover and refrigerate for up to 2 days. Massage the turkey at least once a day.
Bring turkey to room temperature before you roast it.
Heat oven to 375F/200C.
Place the turkey on the rack of the roasting pan.
Drape bacon over the top of the turkey.
Bake for 2 1/2 hours.
Take turkey out of the oven and let it rest for 20 minutes before carving.
Pour the drippings from the pan into a bowl.
Make the gravy by whisking hot drippings and flour in a saucepan till dark brown.
Whisk stock in a little at a time till gravy is thick.
Add sherry and simmer for 3-4 minutes.
Season with salt and pepper and pour into a bowl.
Serve turkey and gravy with your choice of sides.
Gluttony prevails. Dessert tempts. Food is put away. The couch beckons. We dream of the next day's sandwich.
Kavita, I was waiting for your Thanksgiving post. Thanks.Everything looks exotic. Happy Thanksgiving to you all
ReplyDeleteHi Raj. The food was classic American! my kids will not let me anything else but the traditional on this day!
ReplyDeletewishing your family the same!
Thanks for sharing this recipe. I noticed that you use an instant-read thermometer, but if you want to monitor the temperature outside the oven, you can try wireless meat thermometer, which is a game changer.
ReplyDelete