Talk turkey to me

Thanksgiving is just around the corner, and the holiday season isn’t far behind. Despite life’s challenges, there is so much to be grateful for. Blessings received, prayers answered, little consolations along the way, and most especially, the people who love us and bring us joy.

And what better way to celebrate than with a beautiful golden-brown roast turkey and all the trimmings?

Lately, friends, students, and acquaintances have been asking me the same question: “Help me make a good turkey!”

So I thought, why not make today’s column all about it?

Let’s talk turkey!

I’m sharing an easy Thanksgiving turkey recipe, along with a few of my tried-and-tested kitchen secrets.

Even the stuffing is baked separately. It’s easier, allows both the turkey and stuffing to cook properly, and gives the stuffing a lovely golden crust. Less fuss, less work, and more time to enjoy the celebration!

And if roasting a whole turkey intimidates you, start with three jumbo chickens. This recipe works beautifully with them, too!

For those who already roast their own turkey, I hope you’ll pick up a trick or two. And for those who haven’t, why not give it a try and start a new family Thanksgiving tradition?

Here’s wishing you and yours an advanced Happy Thanksgiving and a wonderful holiday season!

Easy Thanksgiving turkey with apple sausage stuffing, cranberry sauce, and giblet gravy

Serves 10–12

Ingredients

Turkey

1 whole turkey, 5 to 6 kg, completely thawed

Brine

1 cup coarse sea salt

1 cup sugar

1 handful mixed fresh herbs

1 Tbsp whole black peppercorns

Cold water, enough to submerge the turkey

Ice cubes

Herb butter

1 cup butter, softened

1 Tbsp minced garlic

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

2 tsp chopped parsley

2 tsp chopped fresh sage

Zest and juice of 1 lemon

For the cavity

2 onions, quartered

1 lemon, halved

1 orange, quartered

1 head garlic, halved

4 sprigs rosemary

4 sprigs thyme

For roasting

2 carrots, roughly chopped

2 onions, quartered

2 celery stalks, roughly chopped

2 cups chicken stock

Freshly ground black pepper

Procedure

1. Dissolve salt and sugar in cold water. Add herbs, peppercorns, and ice.

2. Submerge turkey in a food-safe container or brining bag and refrigerate overnight.

3. Remove turkey from brine and pat dry. Mix herb butter ingredients. Loosen breast skin and spread two-thirds of butter underneath.

4. Fill cavity loosely with onions, citrus, garlic, and herbs.

5. Tie legs, tuck wings, and rub remaining butter over turkey. Season with pepper.

6. Place turkey on a rack over vegetables and stock in a roasting pan.

7. Cover with parchment and foil. Roast at 350°F (175°C) for 2 hours.

8. Uncover, then increase the temperature to 375°F (190°C), and baste every 15 minutes with drippings until golden—and until the thickest part of the breast and thigh reads 165°F (74°C) on a meat thermometer.

Apple sausage stuffing

Ingredients

8 cups day-old sourdough bread, cubed

1 kg fresh pork sausage meat, casings removed

¼ cup butter

2 Tbsp olive oil

1 cup chopped onions

1 cup chopped celery

2 apples, peeled and diced

1/2 cup sultanas

2 tsp minced garlic

1 Tbsp chopped fresh sage

1 tsp chopped thyme

1 tsp fresh oregano

1/3 cup chopped parsley

2 cups chicken stock

2 eggs, beaten

Salt and pepper, to taste

1 cup roasted, peeled chestnuts, kept whole

Procedure

1. Toast bread at 350°F (175°C) for 15 to 20 minutes.

2. Brown sausage in olive oil. Add butter, onions, celery, apples, and garlic. Sauté until soft, then add herbs and seasoning.

3. Toss with bread, adding stock gradually until moist but not soggy.

4. Mix in eggs, sultanas, and chestnuts.

5. Transfer to a buttered baking dish, and cover and bake at 350°F (175°C) for 25 minutes. Uncover and bake 20 minutes more until golden.

Giblet gravy

Ingredients

Turkey neck, gizzard, heart, and liver

3 cups chicken stock

Strained turkey drippings from the roasting pan

3 Tbsp butter

3 Tbsp all-purpose flour

Salt and freshly ground pepper, to taste

Procedure

1. Over low heat, simmer neck, gizzard, and heart in stock for an hour. Add liver during the last 5 minutes.

2. Chop giblets and liver

3. Strain and reserve stock.

4. Brown butter until nutty. Stir in flour until lightly browned.

5. Whisk in stock and drippings. Simmer until thickened.

6. Add giblets and liver. Season. Blend if desired.

Cranberry sauce

Ingredients

300 g frozen cranberries

1 cup sugar

1 cup orange juice

Zest of 1 orange

Pinch of salt

Procedure

1. Simmer cranberries, sugar, orange juice, and zest over medium-low heat until softened and thickened.

2. Stir occasionally.

3. Add salt, cool, and refrigerate. Serve with the turkey.

Buttered vegetables

Ingredients

2 carrots, sliced

1 small head broccoli, cut into florets

1 small head cauliflower, cut into florets

2 zucchini, sliced

1 handful cherry tomatoes

250 g French beans, trimmed

1/2 cup butter

Salt and freshly ground pepper, to taste

Procedure

1. You may use all or pick your favorites. Blanch carrots, broccoli, cauliflower, and French beans separately in salted water until tender-crisp. Drain.

2. Melt butter and sauté tomatoes until they begin to burst. Add zucchini and cook briefly.

3. Toss in blanched vegetables, season, and serve.

Tips and tricks you ought to know

Nothing complicated, so we can spend less time in the kitchen and more time giving thanks with family and friends.

For a chicken alternative

Use three jumbo chickens of about 1.5 kg each. Follow the turkey instructions, dividing the herb butter and aromatics into three.

Roast chickens covered at 350°F (175°C) for 1 hour and 15 minutes, then uncover and continue roasting until golden and the thickest part of the bird reads 165°F (74°C) on a meat thermometer.

Good turkey, made even better

• Let the turkey rest for at least 20 to 30 minutes before carving to keep the meat juicy.

• Use a sharp carving knife.

• Use a large chopping board with grooves to catch the juices. The larger the board, the easier it is to carve!

• For easier carving, remove the legs first, then separate the drumsticks from the thighs at the joints.

• Remove the wings.

• For even breast slices, remove each breast whole first before slicing crosswise.

• Serve sliced turkey on a platter with pan juices.

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