Friday, September 30, 2011


Back home in Poland we don't have Thanksgiving but since we moved to Canada since we were little my parents definitely celebrated all the holidays that happen here...and still do. A lot of the times we would go to my cousins for dinner where there would be a ginormous turkey with lots of other side dishes - not your typical American / Canadian Thanksgiving of course, but even better. ;)
Since my parents moved to California and I am now on my own and living with my boyfriend I am trying to uphold family tradition as much as I can. 
Sometimes it can be difficult as my time is usually filled doing things with my boyfriends family. I hope to one day just have my own traditions and to do my own thing. I think it would be cool to do just that, your own thing. 
I also wish though, to be able to spend more holidays with my own family as they all live all over the world and it's a little difficult to get together at times. 
Last year I made my first turkey on my own, in my own stove. As much as it looks hideous when it came out of the oven, it was damn delicious. 
Oh, I forgot to mention to all my American/European/Worldly followers that Thanksgiving in Canada is next weekend.
So therefore, since I can't make my own Thanksgiving turkey that weekend {boyfriends family is having a shindig} then I am very much considering doing my own thing this weekend. :) 
It also just gives me an excuse to pig out like there is no tomorrow...and this way we will also have a crapload of leftovers for the week so a lot of grocery shopping and meal planning isn't needed. 
Mind you, I didn't plan this very well and I have A LOT to do if I plan on making a turkey...and my fridge is so tiny that I am going to have to borrow my boyfriends Moms fridge for half of our food. Oh well, anyways!
Making a turkey can be tricky business and there are a lot of sites out there that can help ya out with picking out and turkey...
Obviously, my go-to lady {other then my Mom when it comes to asking for help in the kitchen} is Martha Stewart {who else!?}.
So here is a turkey recipe - to get ya'll ready for the delightly delicious Thanksgiving weekend. :) 

Roast Turkey with Herb Butter
The herb butter can be made a day ahead and refrigerated. Return to room temperature before using. 
Everyda Food, November 2005

Prep Time: 1 hour
Total Time: 5 hours
Yield: Serves 10

5 tablespoons butter, room temperature
1 tablespoon each chopped fresh rosemary, sage, and thyme
Coarse salt and ground pepper
1 whole turkey {about 12 pounds}, thawed if frozen, rinsed and patted dry, neck reserved {set aside giblets for stuffing, if desired}
Cornbread and sausage stuffing {I will pass on this one}
4 to 6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

Preheat oven to 350 degrees with rack in the lowest position.
Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
Prepare and stuff the turkey.
Loose skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin.
Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles.
Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place {you may have to break the bones}. Loosely fill large cavity with stuffing. 
Tie legs: Using cotton kitchen twine, tie legs together securely {they will overlap} so bird retains its shape and moisture during cooking. 
Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan. 
Life turkey onto rack; rub with remaining tablespoons butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hours, then baste ever 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh {avoiding bones} registers 125 degrees, about 3 hours.
Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving. 

I plan on making my turkey this year with stuffing, corn and peas, gravy {last years gravy was baaaad, lol}, garlic mashed potatoes and yellow wax beans. :) 
What are you guys going to have with your turkey for Thanksgiving? 


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