I can’t believe Thanksgiving is A WEEK AWAY! How did this happen? It was basically summer five minutes ago, and now we’re getting so close to the holidays that I’m making Christmas shopping lists, and planning out New Year’s Eve.
But, before all of that, Ryan and I had are annual – we cooked Thanksgiving Dinner at the beginning of November – meal.
We typically spend Thanksgiving with Ryan’s family (except last year when we were in DISNEY WORLD!).
A few weeks before Thanksgiving, we like to cook our own Thanksgiving dinner. I think we started doing this because we hosted Thanksgiving a few years ago, and wanted to perfect our turkey cooking skills. Since then, we’ll be in the supermarket and see the abundance of turkeys and just buy one. It’s almost become a tradition. And, we’ve gotten pretty good at making a delicious turkey.
We mostly follow Tyler Florence’s oven roasted turkey with sage butter recipe.
Where our spin on the recipe differs is that we don’t make a stuffing. Instead, we stuff the cavity with quartered lemons, carrots, onions, and celery. We put the remaining vegetables in the bottom of the roasting pan, and pour in a few cups of chicken stock, white wine, and fresh squeezed lemon juice so that the whole pan is covered.
As the turkey cooks, we had more chicken stock, to keep the bottom from burning. We also baste the turkey about every 30 minutes.
Once the turkey is cooked, we use the drippings, additional chicken stock and lemon juice as needed, to create a gravy. We bring the drippings to the stove top, add in some butter and flour to create a roux – and that’s it. It’s simple, and so good.
If I had my choice, every Thanksgiving meal would include crispy roasted brussels sprouts, and sweet potatoes, but I’ll post about that another time.