Hello amigos and happy thanksgivings!
Hope thanksgivings is a meaningful day for all of you. Let’s gives thanks together with our love ones for all we have, and for what we hope to have in the future.
Let’s go to the kitchen to cook my big bird. My Turkey’s recipe is inspired by Alto Brown’s “Good Eats Roast Turkey”, I used some of his Cooking techniques and some of the ingredients, but I adapted my recipe to my cooking style.
Hope you like it, it is a simple and an easy way of roasting the Turkey and the result is amazingly delicious. One more thing, I cooked a huge turkey, perhaps the biggest turkey that was sold in the market, so if you are trying to buy a 20 pounds turkey do not look for it, my husband went to Costco and bought it…hilarious but the truth.
I did not tell him what size of turkey to buy so he decided to buy the biggest one, after all he loves turkey. But, no problemas, I invited my friends, my neighbors, and my family to an early Thanksgiving dinner.
And if in case you decide not to cook a turkey, no to worry, come over my house, I still have some left over. LOL….Enjoy!
Ingredients :
- 1 Fresh young or Frozen Turkey (mine was 20 lbs. adjust cooking time)
- For the cooked marinade:
- 1-2 tablespoons of oil
- 2 white onions cut in chunks or mirepoix
- 2 carrots cut in chunks or mirepoix
- 2 celery stalks cut in chunks or mirepoix
- 6 garlic cloves
- 2-3 oz. fresh ginger
- 1 gallon water
- 2 laurels
- 3 thyme sprigs
- Parsley or cilantro stems
- 2 sprigs of rosemary
- 1 teaspoon coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoons allspice
- 1 cinnamon stick
- For The Brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar or brown sugar
- 1 Ziploc 11 inch. Bag of ice
- For the aromatics to staff cavity: optional
- 1 onion cut in chunks
- 1 lemon cut in pieces
- 1 large piece of ginger
- 2 rosemary sprigs
- Canola oil - butter
Directions:
For the cook marinade:
Heat the oil in a stockpot and add the onions, carrots, celery, garlic, and fresh ginger. Cook for a few minutes to develop the flavors on the vegetables. Add the water and add the remaining ingredients in the marinade. Bring to a boil and then simmer slowly for 30 minutes. Strain the stock and Cool it down completely. Reserve.
The day before or the evening before you cook the turkey, combine the cooked stock, the salt, the brown sugar and the ice. Place the turkey (thawed) with the breast side down. The turkey has to be completely submersed in the brine. Cover it and refrigerate or place in a cool area for about 8 hours or until you are ready to cook it.
Roasting time:
Preheat the oven to 475 degrees º F convection or 500 conventional ovens.
Remove the turkey from the brine and dry it well. Make sure to remove excess of fat and truss the bird if you know how ( I suggest to go to YouTube an watch a video, you can always find many instructive lessons there) or as minimum tied the bird legs together with a cooking twine and tuck the wings underneath the turkey.
Place the turkey in a rack inside a tray sheet or pan. If you are stuffing your turkey this is the time to do it. Coat all the outside skin with a combination of vegetable oil and butter. The fat coating will help to develop color and a flavorful crust.
Roast the turkey at 500 ºF (conventional) degrees for about 30 minutes or until it is completely golden brown. Cover all the breast portion of the turkey with heavy duty aluminum foil and reduce the temperature to 350 ºF (for convenction) and 375 ºF (conventional).
Cook the turkey according to the size of the turkey, I cook my 20 pound bird for 3 ½ hours. The best way to determine doneness is with a probe thermometer or any other thermometer. The turkey is done when the juices of the bird run clear (no pinkish juice). Ideally the internal temperature between the breast and the thigh should read 160 ºF. Remove the turkey from the oven and let it cool down for a least one third to one half of its cooking time. This is to allow the juices to be re-distributed. A su Salud, and Happy Thanksgivings!
http://www.fromscratchlatinkitchen.com/brined-roasted-turkey/Would you like to know some facts and rituals about this holiday? If yes, then read below.
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Thanksgivings day through history.
Original Thanksgiving Day celebrations called for religious fasting which were offered as gratitude, to thank God for the difficult times that he had helped them overcome, and to celebrate times of plentiful harvesting. History tells us that the celebration started out in Plymouth, Massachusetts by the first colonist and the Wampanoag Indians. The first Thanksgivings of 1621 was, ironically, the only example of harmony between the colonists and the Native Americans.
American Thanksgiving and Facts since 1621.
In the new world only two countries celebrates Thanksgivings, United States and Canada. In Canada Thanksgiving is celebrated the second Monday in October during harvesting. In the USA the celebration takes place on the fourth Thursday of November ever since 1941. Before 1941 Thanksgivings was celebrated on various dates throughout history.
For centuries days of thanksgivings were celebrated by each state or colonies on different days. New York was the first state to celebrate an annual Thanksgiving (1817).
During the American Revolution, congress designated a few days of thanksgiving a year. In 1789 George Washington was the first president to issue or proclaim Thanksgivings when he called upon all American to celebrate the conclusion of the Revolutionary War that lead the United State of America to its independence as well as to give thanks to God for the successful ratification of the U.S. constitution.
No all states were aware of the thanksgivings celebrations because Thanksgivings was not centralized. For instance, the Southern states were aloof to the celebration. A writer by the name of Sarah Josepha Hake, the Author of the nursery rhyme “Mary Had a Little Lamb” (a song my son, Christopher, likes very much), campaigned to establish Thanksgiving as a national holiday. She wrote editorial and sent letters to politicians, including the president, asking them to make Thanksgivings a national Holiday. After 36 years of a continuing campaign by this stubborn woman, Abraham Lincoln finally granted her request in 1863 at the height of the Civil War. Americans were one more time called by its president to ask God for his tender care to heal the suffering and to heal the wounds of the Nation. Lincoln set the final Thursday on November for this especial Day. The day was again changed in 1939 by Franklin D. Roosevelt who, in an attempt to speed up sales during the great Depression, moved the holiday up a week. After strong opposition, Roosevelt moved the holiday back to the fourth Thursday in November.
The Thanksgiving Traditions in United States Today:
In the United States, the thanksgiving celebration has lost its original religious significance. Today Thanksgivings is a time for cooking and sharing a plentiful meal with family and friends. Although, history does not show that turkey was served on that first meal, turkey today is the center of the celebration. The bird is served roasted, baked or deep fry just to mention a few ways for its preparation. Other foods served today are mashed potatoes, stuffing, cranberry sauce and pumpkin pie among many other desserts. Although dessert was not likely served in the first Thanksgivings of 1621 due to the absence of oven and sugar, desserts have become an important component of the Thanksgivings table.
Extra Thanksgivings Activities:
Parades have become an integral part of the holiday’s activities, being the Macy’s Parade in NYC the most grandiose one.
Football, volunteering and the most hilarious of all, the Pardoned of the Turkey’s ritual performed by the President of the United States and other politicians are among others.
* Reading materials for historical account are from the internet, primarily from Wikipedia.
This post is also available in: Spanish
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