Thanksgiving is a harvest festival for Americans like Pongal for Indians. OK. We all know that. Whats new? Thanksgiving is colloquially called Turkey Day or poultry day. The USDA estimated that 269 million turkeys were raised in the country in 2003, about one-sixth of which were destined for a Thanksgiving dinner plate. Wow! That is huge!
Mostly a Thanksgiving Dinner will have a large meal with the centerpiece as Turkey. Now a days, Turkey is replaced with Duck and Goose too. Let it be, it doesn't matter to me as I do not eat any of the above stated birds! But I am sharing a Roasted Turkey recipe here to help one of my bachelor friend, who wants to try turkey this year for Thanksgiving.
The Similarity between Christmas and Thanksgiving is the 'Turkey' meal. The difference is, you are not expected to give gifts to your friends and family for Thanksgiving as you do for Christmas. But what the heck! Surprise them this year with your gifts and make this Thanksgiving a memorable one. C'mon who will say a 'NO' to Thanksgiving Gifts?
Photo by: Zeetz Jones
I did not make this recipe! This recipe is from '100 Great Healthy Main Dishes' by Ladies Home Journal, an amazing cookbook. Please do let me know how it tasted if you prepare this Turkey recipe.
Ingredients: (Makes 8 servings)
4 pounds turkey breast
Salt to taste
Freshly ground pepper
5 slices of whole wheat bread,cubed
1/2 cup diced celery
1/3 cup chopped onions
1/4 cup pitted dates,chopped
1/4 cup water
2 garlic cloves,minced
1 pear,cored and chopped
1/8 tsp thyme
1/8 tsp rosemary
1 tbspn all purpose flour
1/2 cup chicken broth,defatted
How to defat beef or chicken broth?
Freeze the broth for 30 min or refrigerate 4 hours or overnight until the fat solidifies on the surface.
Remove the fat from surface with a slotted spoon.
Method:
Preheat the oven to 325 degree F. Season the turkey breast with salt and pepper.
Place the turkey breast skin side up on a rack set in a roasting pan and tent with foil.
Roast 2 hours until oven thermometer inserted in thickest part reaches 180 F. Remove foil during the last hour.
Meanwhile, stir together the bread,celery, onion,dates,water,garlic,pear,thyme and rosemary in large bowl.
Spoon the stuffing into a 1 1/2 quart casserole. Bake 30 min.
Transfer the turkey breast to a platter. Place the roasting pan in the freezer for 10 min. Skim off fat.
Transfer the drippings into the small saucer pan and heat over low heat.
Blend the flour with the chicken broth in a small bowl.
Whisk into drippings and simmer 5 min, until thickened.
Season the gravy with salt and pepper.
Crave the turkey into thin slices and serve with stuffing and gravy.
For the Vegans and the vegetarian's out there I found an interesting Tofuerky recipe for your Thanksgiving. Yes Tofu Turkey Recipe. Amazing that Tofu was able to substitute Eggs and now Turkey!
Happy Thanksgiving 2008!
1 comments:
Turkey ahhhhhh! sooo good! The skin on yours look so shiny and succulent.
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