Tuesday, November 23, 2010

Thanksgiving Traditions #2



This is the second part of my Thanksgiving Traditional Menu! I hope you have a wonderful, food-filled, family-filled, happy holiday!






1 fresh or thawed frozen turkey, about 16 lb.
1 yellow onion, quartered
2 celery stalks, cut into 2-inch lengths
3 or 4 fresh flat-leaf parsley sprigs
2 to 3 Tbs. herbs De Provence
Salt and freshly ground pepper, to taste
4 to 6 Tbs. (1/2 to 3/4 stick) unsalted butter, melted

Directions:

Let the turkey stand at room temperature for 1 hour. Do not leave the turkey at room temperature longer than 1 hour.

Position a rack in the lower third of an oven and preheat to 425°F.

Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley and 1 Tbs. of the herbes de Provence in the body cavity, and season with salt and pepper. If desired, truss the turkey with kitchen twine. Brush the turkey with some of the melted butter. Sprinkle with the remaining herbes de Provence and season with salt and pepper.

Place the turkey, breast side down, on a buttered roasting rack in a large roasting pan. Roast for 30 minutes, basting with some of the remaining butter after 15 minutes. Using 2 pairs of tongs or heat-resistant kitchen gloves or mitts, turn the turkey breast side up and reduce the oven temperature to 325°F. Continue roasting, basting with the remaining butter and pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F, and into the thigh, 175°F. Total roasting time should be 3 to 3 3/4 hours.

Transfer the turkey to a warmed platter, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Serves 12.




Dad's Favorite Orange Cranberry Sauce
1 bag fresh cranberries
1 cup sugar
1 Orange, seedless
1 cup walnuts

Cut the orange into 4-6 pieces leaving the skin on. 
Process all in a food processor, leave chunky. Let it sit for 1 full day to let the flavors meld. Serve cold.





Calamity Kate's Spiced Sweet Cranberry Sauce
2 tablespoons butter
1 (12 ounce) bag fresh or frozen cranberries, room temperature
3/4 cup sugar
1 teaspoon allspice
1 1/2 teaspoon cinnamon
Zest of one orange
1/4 cup fresh orange juice
1/2 cup pecan or walnut bits


Wash and pat dry the cranberries. 
Mix the sugar, cinnamon and allspice together in a small bowl. In a large pan, over medium-high heat, melt the butter and add the cranberries Toss well and add 1/2 sugar spice mixture.  
When you start hearing cracking sounds- like rubber bands or the cranberries skins start to open, turn the heat down to low and cover. Keep covered at low for 10 minutes. Stir and add orange zest, orange juice and 1/2 of the remaining sugar spice mix. Toss well and cover again for 5 minutes. Turn off heat and add remaining sugar and nuts. 
Mix well and chill for at least 2 hours. It is really good hot too. Yum!


13 comments:

  1. Hi Kate, I am a new follower from the Hops. I like the sound of the cranberries with orange and walnuts! I saw a similar recipe which used pomegranate seeds for the crunch. Have a great weekend.

    Shawn
    www.coloradobeckers.blogspot.com

    ReplyDelete
  2. I'm a klutz in the kitchen and therefore your latest follower in the hope that i can get some great tips from you. I hopped over from the weekend blog hop. Lovely to meet you and I love the look of that cranberry sauce. I'm a fan already.
    carol from www.facing50withhumour.blogspot.com

    ReplyDelete
  3. Wow! All of this food looks AMAZING! I'm following you from the weekend blog hop! :) I can't wait to see more!
    Kari B.
    http://www.karilindcreations.blogspot.com

    ReplyDelete
  4. Hi! I’m following you now from Smile with Me Saturday blog hop. Please follow my blog of inspiring quotes and poems! I also post on my “Inspire” Facebook fan page three times daily. Thanks!

    http://inspiredbyron.blogspot.com/

    ReplyDelete
  5. Hello!!! We are your newest followers! We hope you will follow us back at Just Married with Coupons! Also, come join our blog hop too, "Saturday Stalks for Savings" is open now! Have a great day and hope to see you there! =)

    ReplyDelete
  6. Following you from the blog hop!

    Hope you can stop by :)
    http://memoriesofmeli.blogspot.com

    ReplyDelete
  7. I'm a new follower from the Weekend hop - this sounds delicious!
    Hope you will visit my blog & follow back!

    Aimee @ Justkiddingaroundatlanta.blogspot.com

    ReplyDelete
  8. Everything looks and sounds fabulous!
    I'm a new follower. Found you on Swinging by Sunday. Check me out:
    www.loveluciblog.blogspot.com

    ReplyDelete
  9. Yummy recipes Thanks for linking up at my hop! Following you now!

    ReplyDelete
  10. Hi! I am a new follower from the weekend's blog hop. I am looking forward to reading more of your blog. Blessings...
    Saved By Love Creations

    ReplyDelete
  11. http://realmomreviews.blogspot.com/
    Following your blog!
    Please follow back!

    ReplyDelete
  12. Well, I hope you'll be able to teach me how to actually ENJOY being in the kitchen! :)
    I'm now following you through the Swingin' By Sunday Blog Hop. I hope you'll do the same! You can find me @ http://sofiasideas.com/

    Sofia's Ideas

    ReplyDelete


Hello and thanks for visiting Calamity Kate Kitchen. I'm so glad you enjoyed the recipes and stories to leave a comment! Please excuse our word verification, but lots of spammers have been leaving their comments and those comments are not appropriate. Anyways, thanks for stopping by and I can't wait to read your comments!
Cheers, Kate