G’day Mr. Turkey!
I haven’t been able to get turkey off the brain since Canadian Thanksgiving weekend. Besides Christmas it’s my favorite holiday but only because there’s turkey and stuff. Stuff being carrots, parsnips, gravy, cranberries and umm….turkey! If someone were to ask you ‘what’s your favorite meal?’, what would you say? Yup, I’d say turkey and stuff. This guy was not easy to come by as Australians don’t consume anywhere near the amount of turkeys North Americans do so although I definitely prefer to get my turkey fresh and unfrozen, my choices were limited. Frozen it is.
Once your bird is defrosted, cut away all the extra skin, discard the neck (unless you’re going to make stock) and season with olive oil and lots of salt and pepper. I found some fresh sage so I tucked the leaves under the skin of the breast and legs. Don’t forget to tuck the wings under the bird as well or they’ll burn quickly.
Roast this guy at 425 degrees with no lid until skin is lightly browned. Baste with its own juices, cover and lower heat to 350 degrees until turkey is done. I only remove it from the oven once to baste and then leave it alone (this was a 12lb bird). In the meantime get all your stuff cooked and ready for the bird.
Mash your taters
Steam your beans and prepare the gravy.
Why save Turkey dinners for holidays? It’s so easy to do and really the oven does most of the work. The best part is, I have enough leftovers for at least 3 days of dinner.
What food do you only have on holidays?