Much To Be Thankful For…..
This twenty seven point three pound baby is squeezed into this roaster like a woman on a Saturday night squeezes into her favourite dress knowing it is sizes too small. I know I “should have” used my larger shiny new roaster. I also know it would not brown this turkey like this older and smaller one did. I actually placed this one inside of the larger one to catch the drippings, then cooked it for 13 hours at 300°F. It was succulent. I love the heart that a turkey roasting in the oven brings into our home.
Did I want such a massive bird? NO. But, I did want a fresh, free range bird, and knew that Sunworks Farm was going to provide the best bird for my palate this year. Even if you preorder, you are not guaranteed a small bird; but, bless their hearts, they did take 15% off as it was such a massive size. Well, I did have my mom and dad, my daughter, and our friend V to send some home with, so, maybe I did want a bird this size.
So much to be thankful for. I appreciate that this time of year gives me pause to reflect upon my many blessings. Now, back to work! I had to try the Golden Delicious Squash that Sundog Organic Farms was selling. It was too pretty to pass up. After all, it is Thanksgiving. That is the meal for squashes, and root vegetables, and whatever else the harvest brings to feast upon. I was mesmerized by the twisted texture of the umbilical chord-like stem. Isn’t it fabulous?
Beautiful flesh, and simple to roast: fourty minutes at 400°F. I just added salt and pepper. It was very tasty, more like a spaghetti squash than an acorn squash as the meat was very juicy and light in texture.
And, every turkey dinner at our house includes coleslaw. I am not sure why. I think it is because it is my dad’s favourite, and very seasonal. I added Pink Lady apple, carrot, and onion in mine.
I served turkey, dressing, gravy, cranberry sauce, boiled potatoes, carrots, sweet potatoes, beets, baby white turnips, buns and coleslaw. And I did have the traditional pumpkin pie with whipped cream for our second dessert. After my daughter’s lovely offering. That is about as traditional as it gets, thus my thorough coverage of our dinner this year. The root vegetables were all from various farmer’s markets about town and were full of flavour without anything but salt and pepper. The first three courses were not traditional and were completely inspired by what was seasonal at the markets. The appetizer was Prawns with Garlic Brown Butter Sauce and Pea Tendril Shoots. The salad was Herb Crusted Bacon, Broccoli and Apple Smoked Cheddar Tart Crouton with Tossed Greens. The soup was Pocini Chestnut Soup with White Truffle Oil and Herbed Crackers.
The dressing and gravy were “the dressing and the gravy” for our meal. Why do these same foods elicit such memories of our past and bind us so tightly together? Because we repeat this every year. Repetition is reassuring and evolves into ritual. Rituals are touchstones of our past that plant us even more deeply into our native soil and reaffirm our identify as we honor those that came before.
And that is a good thing!
Valerie! Your meal looks outstanding! Thanks for all these gorgeous photos. Truly, I can smell it from here. You are right about how a roasting turkey fills the home with heart. This meal was so much work… did you have help? You must be exhausted… taking a holiday for yourself now?
This was a meal we wont forget, not that we can forget any, but it was a wonderful meal ful of thanks and love. It only missed one thing… Rennie!