Thanksgiving is a celebration time and it is the turkey that gets to regally occupy the center of the dinner table all glistened up .Everyone is sure to give it at least one good look before the carving takes place .
One year I got to do the honor of turkey carving at our friend’s place as she wanted me to..and I must say I enjoyed carving into the juicy meat that was made by slow roasting in the oven at 160 F for 16 hrs, basting it every 30 minutes. Ya..we all did it by taking turns.
What amazed me the most is he did not have any recipe written down nor any bits or paper like I use:) not even any sign of panic !! 🙂 He decided to go for turkey breast instead of a whole turkey .Commonn… guys it is a large bird and you need a lot of mouths to chew down a whole bird :)).
Unlike chicken turkey needs a lot of time to thaw so move it from the freezer to fridge at least two days in advance .It is slightly dry and chewy meat so it really needs to be marinated well and slow cooked for infusing all flavors.Turkey is very reluctant to take in any flavors so slow cooking in lot of moisture and juiciness does the trick.
Garam masala- 1 tsp
Yogurt- 2 tbsp
For the bed
Potato -2 cut into large pieces
The spices are approximate so use ur discretion to adjust it accordingly.We have spiced it up so much because otherwise the turkey tastes bland.
Don’t you want to know what finally came to the dinner table!!! See below…
Lets go clock wise from turkey roast,cranberry sauce,sausage bean and potato stuffing ,Dinner rolls(from ready to bake pack) and Baked Artichoke ,spinach & cheese dip.To me this was quite a spread.
I hope he reads the next line.
“Please make it a tradition to make thanksgiving dinner every year :)”
Click here for Cranberry sauce recipe
Do share ur thanksgiving stories and memories with me.Hope to hear from you guys soon.