Throwback Thanksgiving Meal - Thanksgiving 2011

Well, it's Thanksgiving week and I'm sure most people are as excited as me about all the yummy food and company of loved ones.  This is going to be a special Thanksgiving for me since I will be meeting my boyfriend's family for the first time!  Unfortunately, I will not be doing any cooking, but I sure will be doing a lot of eating!  Not cooking is making me reminisce about 2011…when I made a giant Thanksgiving feast for me and my roommate at the time…just because I wanted to cook.  I even printed out my menu.  So here it is…my Thanksgiving Throwback to 2011, complete with the menu!

Appetizer – Tuna Tartare

5 oz sushi quality tuna
1 avocado
Wonton wrappers
2 tbsp Soy Ginger Sesame Sauce
Cooking spray

Preheat oven to 375 degrees.  Coat mini-muffin pans with cooking spray.  Place 1 wonton wrapper in each cup and shape to muffin pan to make a cup.  Bake until they are golden brown, about 5-6 minutes.  Remove from oven and let cool.

Chop tuna into very small cubes or pieces, put in medium size bowl.  Slice up the avocado to small size, similar to tuna, and add to bowl with tuna.  Add Soy ginger Sesame Sauce and stir well.  Chill until ready to serve.  Since this doesn’t take long, I suggest preparing it no earlier than an hour before serving, since you are dealing with raw fish.  When ready to serve, spoon into wonton cups and enjoy!

Turkey Roasted with Butter and Champagne

Turkey – average cooking time is about 13 minutes per pound.
Salt & Pepper
Garlic Powder
Minced garlic
Butter
Bottle of Champagne
2-3 celery stalks – cut in 2 inch lengths
5 pearl onions
1 apple – if needed, cut to fit in turkey cavity
Rosemary

You can brine your turkey overnight before you cook it…I did, but I can’t remember what I used.  I will update if I do remember.

Preheat oven to 500 degrees and put rack at the lowest level to make room for your bird.

Place roasting bag in roasting pan and carefully place turkey inside.  Be careful not to puncture the bag to keep all the juices and champagne inside while cooking. 

Separate the breast and skin and insert pads of butter in between – do as much as you can or want to, makes for moist breast!

Stuff the inside of the empty cavity (make sure you remove the giblets) with the rosemary, apple, celery, pearl onions…put as much as you can.

Pour champagne all over your turkey, inside the bag.  Soften some butter and massage butter all over the outside of the turkey.

In a small bowl, mix together salt and pepper, garlic powder and any other spices you want to use.  Massage all over buttered turkey along with minced garlic.

Loosely twist the bag opening and loosely knot or fold over.  You want it to close off, but you need to be able to get in and out of it as you cook to baste the turkey.

Roast at 500 degrees for about 30 minutes.  Remove from heat and reduce oven temperature to 350 degrees.  Open the bag and baste with the juices at the bottom.  Take your time and get everything.  Close up the bag again and return to the oven.  Baste every 45 minutes.  Your last baste, baste with melted butter or oil to crisp  up the skin and you can leave the bag open, if it looks like it needs to get some color, but you will want to do this when it’s almost done so you don’t dry out your turkey.  You want to make sure your bird is a least 165 degrees, and you check in the breast, outer thigh and inner thigh areas.  If they’re not all at 165 degrees, continue cooking.

 

While it wasn't a part of this meal, it is relevant to the subject of Thanksgiving.  Click for my Turducken/Cornturduck blog post as an alternative to your regular turkey.

Coming Soon:

Cheesy Garlic Mashed Potatoes

Potatoes Au Gratin

Green Bean Casserole

Click for Pumpkin Soup recipe

Mushroom Gravy from Giblets

Honey Carrots - this link is for my Mashed Honeyed Carrots...

Stuffing from Croutons

Pumpkin Cheesecake 

Turducken - of sorts...Introducing, the Cornturduck!!!

My boyfriend requested I make a Turducken for Thanksgiving.  Having never made a Turducken before, I told him I had to practice.  And as crazy as I am about cooking and making way too much food, I actually recognized that I shouldn’t make a WHOLE turkey wrapped around a whole duck wrapped around a chicken!  I thought of other options of how I could accomplish such a feat…after all, I had to learn how to debone a whole bird – 3 of them, to be exact.

Well, when I finally decided I was going to just wrap a turkey breast around a duck breast around a chicken breast, it dawned on me…CORNISH GAME HEN!!!  So, I bought two Cornish game hens, a turkey breast and a duck leg/drumstick, and my project began. 

The turkey breast was boneless, so that was easy.  The duck was just the leg and thigh, and going to be buried deep in this clusterfowl, so I wasn’t worried about how that looked getting deboned.  The Cornish game hen was another story.  This was going to the outside, the presentation and it needed to be perfect.  I googled “how to debone poultry” and clicked on a few links, but my favorite was from The Artisan Table.  Here is the link.

My boyfriend was in charge of the iPad with instructions and reading them to me and I got my hands dirty.  We had two birds to practice on and I’m very proud to say that I was happy with the final product.

So, here’s what you need to put together a Turducken, or in my case, a Cornturduck:

Typical Turducken will require about a 16 lb turkey, 4 lb duck and 3 lb chicken with the duck and chicken completely deboned and the turkey mostly deboned, except for the wings and legs – need those to make sure it still looks like a turkey!

My Cornturduck, I used 2 cornish game hens (deboned except for wings and legs), boneless turkey breast and boneless duck thighs.

Stuffing – you can use stove top or make however you usually do. 

Toothpicks and Kitchen twine (I was lucky enough to have this perfectly sized cooking net wrap from my turkey breast that I used to hold my birdies together)

Directions for Assembly:

Preheat your oven to 375 degrees.  It does take some time to put this bird together, so you may want to do it at the start or ask a helper to do so midway through your birdie assembly.

Take your outside bird (turkey or Cornish game hen) and lay it skin side down on a clean surface – like a large cutting board.  Season as you would like – salt, pepper, I add butter to make it juicy.  Cover with a layer of stuffing and put in extra in the leg and wing cavities to help keep them up once it’s all put together.

Grab your next birdie and season both sides, then lay it skin side (or what would be skin side, if it’s not skinless too) on top of the stuffing and I added some more butter to make it juicy.  This would be the duck for traditional Turducken or turkey breast for my Cornturduck.  Before I did this, I did flatten and even out my turkey breast with a mallet first and I did have to cut to fit in the area.  My dog LOVED the turkey I cooked up for her as a result of the extra meat!  Anyway, back to the directions, cover with a layer of stuffing.

Repeat the previous step with your last birdie – chicken for a Turducken or duck thigh for my Cornturduck.  I also made sure this fit in the area, seasoned both sided and added butter and a layer of stuffing.  Now it’s ready for assembly!

As I mentioned, I got lucky with a wraparound net I had on hand, but I would have used toothpicks and twine to close this hybrid birdie shut.  You would need an extra set of hands for this I either way.  To close with toothpicks and twine, gently bring the outside bird’s outside edges together to close up and look like a whole bird.  Push toothpicks through both sides going down and then lace the kitchen twine around the toothpicks to hold it all together.

Carefully turn your Frankenbirdie over and place in your roasting pan breast side up.  Gently rub seasoning on the outside.  I am notorious for putting pads of butter between the skin and breast meat, and I think you know why by now.  Funny side note about me, I was never really a fan of butter – didn’t really butter my bread, I just plain avoided it, but it sure does make for delicious food when cooking!

Now you’re ready to cook this baby!  I would treat it like you would roasting any bird and if you need pointers, check out my Thanksgiving post and there are directions for making a Turkey.  Put in your preheated oven and baste every 30 minutes or so to prevent from drying out.  Cook until the thighs are 180 degrees and stuffed area is 165 degrees – check 2-3 different places.  

 

 

I hope you enjoy this meal…it’s like Thanksgiving any time of the year!!!  Happy eating!!!