No holiday hysterics
Let’s start with the Turkey & Mashed Potatoes
October 10, 2019
The holidays are approaching, and I was asked to offer some recipes for the holiday. I guess the first holiday approaching is Halloween. This is the easy one, the only thing you need is candy! So, on to the next holiday – Thanksgiving!
Thanksgiving is my favorite holiday! It’s the 4 Fs; Food, Family, Friends and Football (which I still don’t like, but it’s a religion on Thanksgiving). It’s the holiday where there are no obligatory gifts. no religious connotations, just the big 4 and, as a born and bred New Yorker, I still love the Macy’s Day Parade.
On to the food, truth be told, I am not a big recipe person, which is ironic, because I do own approximately 300 cookbooks. I refer to them for inspiration, or to procrastinate for doing my real work. But, when it comes to Thanksgiving, I rely on my Mom’s great family Thanksgiving Dinners with family and friends. I miss her and those dinners; I hope I do her justice in sharing her turkey and gravy preparation. No brines, no fancy sous vide cooking methods, just good old-fashioned roasted turkey.
Mom’s Turkey & Gravy – the easiest and still the best!
Step 1
You’ll need a large roasting pan with rack (sometimes I use a foil disposable pan inside a sturdy one for easy clean up).
Cut up carrots, celery and onion – the amounts can vary depending on size, but generally, less celery, and equal parts carrots & onion.
Water – fill up to the rack, don’t drown the turkey
Put the onion, carrots & celery in the roasting pan, put in the rack, add water to the top of the rack
Step 2
Make a paste with equal parts of:
Paprika
Onion salt
Garlic powder
Water – enough to make a paste
Step 3
Clean the turkey – remove giblets, dry and rub the turkey with oil/and or butter, then slather the bird with the paste – I usually put salt, pepper, an apple and maybe an orange or onion (whatever I have on hand) in the cavity of the bird. I’m not sure why, but Mom did it, so I will too.
Step 4
Then into the oven. (325 degrees) I usually start breast down, baste the turkey every hour and make sure there is always liquid on the pan, add more water if you need to. About halfway through the cooking time, flip the turkey over and put breast up.
Step 5
Here’s the really cool part – the gravy! When the turkey is done, put all the veggies, (carrots, celery, onions) and the liquid left in the roasting pan into a blender – whirl it up, throw it into a saucepan, and heat up. Test for seasoning, skim off fat – that’s your gravy! No flour, no lumps, all the seasoning of the paste, the turkey drippings, and of course the veggies – it really makes a great gravy.
Lower Calorie Mashed Potatoes
I use a ratio of about 1 turnip for every 2 potatoes (I like using Yukon Golds, but any potato will do).
Peel and cut up the potatoes and the turnips, boil in salted water.
When soft enough to mash, go for it – mash away.
Add salt & pepper, (to taste) then, instead of butter and cream, I add nonfat Greek yoghurt, which adds creaminess with a tang, less calories, no fat.
More recipes to follow—meanwhile, if there are any specific requests for recipes, party theme ideas or menus, just send me an email at: recipesbyvicki@gmail.com
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