Thanksgiving, the day of all days for Foodies, allowing us to pull out all the stops and create a cornucopia of cuisines. A day for reflection and gratitude for all of life’s gifts and generosities past, future and present. Some of my fondest childhood memories are of spending time with my loved ones on Thanksgiving.
I remember watching my grandmother as she expertly cut vegetables and stirred simmering pots of delicious sauces and side dishes. This may very well have been one of the catalysts that sparked my interest in cooking in the first place. There was a level of wonder in watching such an experienced cook whisk and stir in a calm, controlled, yet vigorous pace. Year after year everyone that was at our house for Thanksgiving walked away full, content and with at least two plates of leftovers. I’m sure most people feel this way about their grandmother’s cooking, and I don’t blame them. The memory of some of those flavors and textures still boggles my mind to this day. I may never unlock the full power of my grandmothers recipes, but I will keep trying to get them as close as I can. For me it’s something to strive for year after year.
Everybody has a favorite holiday dish. Cranberry sauce, stuffing, green bean casserole, candied yams, and mashed potatoes are just a few of the many items enjoyed across the country on Thanksgiving day. Whether you bacon wrap, deep-fry, grill or roast it, in my house the big day isn’t quite the same without turkey. There are many tricks and tips to “the perfect turkey” and in this weeks edition of Foodie Friday, I want to share my recipe with you.
This recipe, as usual, is open to your own interpretation and should be used only as a rough guide in your journey to a great bird.