Let's Talk Turkey

We are inching up on two of the most important days of the year: Veteran's Day and Thanksgiving. Both of these days are the days we remember to be grateful.

And what is a better way to say “Thank You” to our Vets and our families than to serve a roasted turkey dinner? My mom made one every year complete with all the sides: stuffing, gravy, cranberries (see blog recipe), green beans, cranberry nut bread (see blog recipe), mashed potatoes, yams, pumpkin pie ... I think I left out a few items, but I already feel stuffed. Maybe a nap for me after I finish writing!

My mom's turkey sounds too simple to be true but I stand by my guarantee that this is a scrumptious method producing great results. It is cooked breast side DOWN so that all the juices flow into it to make all that white meat very moist and tender. She never basted, not even once, and the turkey always came out perfect. Oh, and she cooked it unstuffed and cooked the stuffing on the side though you can stuff it if you wish. Simple and delish.

MOM'S ROASTED TURKEY

One turkey (one pound per person + 1/2 pound per for leftovers): consider the size of your oven!

Preheat oven to 325.

Rinse turkey, pat it dry.

Rub all over, inside and out, with half a lemon. Save lemon.

Oil it inside and out (use your hands).

Season inside and out with granulated garlic, lemon pepper, salt.

Put into the cavity: the cut lemon, 2 half celery stalks, apple cut in quarters

(or any variation - carrots are okay too). Do NOT pack it tight. If you are stuffing it then forget these veggies).

Sprinkle paprika all over outside. (makes nice browned color)

Place on rack BREAST SIDE DOWN and put into preheated oven.

Bake: 8-12 lbs: 2-3.5 hours

12-16 lbs: 14-16 minutes/lb. or 3-4 hours

16-20 lbs: 13-14 minutes/lb. or 4-5 hours

20-25 lbs: 12-13 minutes/lb. or 5-6 hours

For a stuffed turkey, add an additional 5–7 minutes per pound.

**Please note that your turkey does not need to be overcooked.

All baking times are variable so please check your turkey about 30 minutes before it is supposed to be done. Use your meat thermometer - it is the most accurate.

Nowadays turkeys come with thermometers but do check your turkey with your own meat thermometer as suggested. Prick the drumstick at the joint (use meat thermometer's point) and if the juices run clear, it is done. Then insert thermometer and to check temp. The skin on top will serve for your crispy skin and it is worth it to actually have moist breast meat (a rarity with most turkey dinners).

Let sit one half hour before carving. (Yes!)

Have a memorable Vet's Day and a happy Thanksgiving.

An Exotic Culinary Trip

I love exotic foods from exotic places and do not always have the time to get up and go to, say, India. Mumbai, formerly known as Bombay, is the most populated city in India and one of the most populated cities on the planet. It is the commercial and entertainment center of the country and offers so much culture: food, music, theater and many festivals. This is the birthplace of Bollywood movies some of which are musicals that feature colorful dancing and beautiful cinematography.

When I watch films from the Mumbai International Film Festival my appetite goes crazy and all I care to eat is Indian cuisine. In honor of the wonderful and colorful Indian culture I offer you a simple yet rich and delicious curry dish. This dish is versatile and can be cooked with a mild or hot flavor depending upon your personal taste buds. Serve it with rice and the tantalizing condiments offered here or make up your own. Enjoy!

Bombay Chicken Curry

Ingredients:

3 boneless chicken breasts - halved & skinned

Flour to coat

Salt and fresh ground pepper

3 Tb. Olive Oil

2 Tb. Butter

1 can chicken broth (about 14 oz.)

1/2 dry white wine or white grape juice with a squeeze of lemon

1 small yellow onion, chopped

6 cloves garlic, minced

1/2 C fresh parsley chopped

1/4 tsp. ginger powder

1 Tb. curry powder (or to taste)

1 can unsweetened coconut milk (about 13 oz.)

Condiments:

Shredded unsweetened coconut

Chopped peanuts

Choppe green onions

Raisins

Chutney (Major Grey's)

Accompaniment:

Basmati or Jasmine Rice

1. Rinse chicken, pat dry and put into plastic bag with about 1/2 C. flour and salt and pepper. Shake to coat then take out of baggie and shake off excess.

2. Heat the oil and butter in a pan over medium heat. Add chicken and cook for five minutes on each side until lightly browned.

3. Add chicken broth, wine, onion, garlic, parsley, ginger and curry powder. Bring to a low boil then reduce heat to low and simmer, uncovered for five minutes. Cover, then simmer for about 10 more minutes.

4. Remove chicken and set aside

5. Stir in coconut milk and reseason. Heat on low and while this is heating up, slice chicken into 1/2” strips. Add back into pan and gently heat.

6. Serve over Basmati or Jasmine rice with Chutney and condiments on the side.