It is believed that a small “thank you” can take the place of elaborate words of gratitude, simply because a heartfelt thank you is more than enough to convey your feelings. Thanksgiving comes each year to remind us of the very small blessings that make our lives complete. It is a time when the family gets together for a Thanksgiving feast and such a wonderful occasion calls for some good food. Here are two recipes that you can serve up at your Thanksgiving dinner this year.
Turkey With Fresh Herbs
No thanksgiving dinner is complete without the traditional roasted turkey. This variation of the turkey calls for using of herbs and aromatics sparingly.
Whole turkey – 1 (about 10 pounds)
Fresh herbs-1/4 cups (rosemary, thyme, sage and oregano sprigs)
Canola oil/ vegetable oil- 2 tablespoons
Salt- 1 ½ teaspoons
Grounded pepper- 1 ½ teaspoons
Aromatics- 1 ½ cups (onion, apples, lemons and oranges cut into small pieces of about 2 inch each)
Water- per requirement
Serves: 10 people
Time: Approximately 4 hours
1. Preheat your oven to 475 degrees.
2. Clean the whole turkey. Keep the giblets and the neck for the gravy. Take a large roasting pan and put a rack on it. Now place the turkey, breast side up on the rack. Remove excess moisture from the body using absorbent paper.
3. In a small bowl, mix the herbs along with salt, pepper and oil. Rub this herb mix on the turkey. Take care to rub in well under the wings and inside the skin. Massage well. Take the aromatics and some fresh herb sprigs and place them inside the body cavity of the turkey. Tie the legs with a string and tuck the wings under the body.
4. Put 3 cups of water in the pan and chip in a few chopped herbs. Roast the turkey for about 45 minutes, till the skin turns golden brown. Cover the turkey with some kitchen foil, turn the temperature down to 350 degrees and roast for 75 minutes more.
To ensure that the turkey is cooked, insert a digital thermometer near the thigh joint. If the temperature reads 165 degrees, your turkey is done. In case it is not, cook for some time more and add more water inside the pan.
5. Transfer the turkey to the table. Remove foil before carving. Serve with gravy of your choice.
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Mini Crab Puffs
The rich taste of these mini puffs is the best way to start your Thanksgiving dinner.
Minced crab meat- 4 oz
Unsalted butter- 4 tablespoons
Grated onion- ¼ cups
All-purpose flour- ¼ cups
Whole milk- 1 cup
Grated cheese -1/4 cups 9preferably Parmesan)
Chopped parsley- 1 cup
Grated lemon zest- ½ teaspoons
Salt and pepper to taste
Eggs- 3 (large)
Bread crumbs- 2 cups
Vegetable oil (for frying the puffs)
Caper for garnish (optional)
Makes: 24 mini-puffs
1. Melt the butter in a pan. Add grated onion and cook till it softens. Add flour and cook for 1 minute, while stirring continuously. Add the milk slowly and keep on stirring. Cook for some time and whisk occasionally till the mixture thickens.
2. To the fairly thickened mixture add crabmeat, grated parmesan, chopped parsley and lemon zest. Sprinkle a pinch of cayenne pepper. Turn off the heat and stir till the mixture is well combined. Season with salt and pepper. Let the mixture cool down.
3. In a bowl whisk the eggs and place the bread crumbs in another shallow bowl. Take a bit of the cooled crabmeat mixture and shape into small balls. Work one puff at a time. Dip each ball in the egg whisk and then coat well with the bread crumbs. Repeat with all the balls. Leave the balls for about ½ hour.
4. Heat oil in a deep frying pan. Fry the mini puffs in small batches. Keep the heat low to ensure that the balls are cooked through. Fry till they turn golden brown on each side. Take them out of the oil when done and place them on paper towels. Season with some more salt while still hot.
5. If you opt for capers, fry the caper too and serve hot with the mini puffs.