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4th week of November’s Art Every Day and also in NaBloPoMo


November 24th

Today is day #24 of AEDM and NaBloPoMo – and it is Thanksgiving, which is THE holiday in the US. David and I are staying at home, no guests, so it is mainly a long awaited long weekend that we intend to enjoy. There is much to give thanks for, see previous post, and even the mentioned medical insurance, which has given us headaches and tummy aches, seems to finally work out. But we will only know for sure on Monday, because today and tomorrow most businesses are closed.

Before I will continue my photo series of the Pacific Northwest, I thought it appropriate for today to post the recipe of our chosen turkey and cranberry sauce preparation. I could have sworn I showed the photos, but I cannot find them on the blog. The photos in the gallery below were mostly taken a few years back – duh – it is 7:07 am and I haven’t started preparing today’s turkey yet. Since we are going to have it roasted for dinner, I will probably start around noonish.

I hope you are all having a wonderful Thanksgiving!

Cheers,

claudia3

 

If I have time I will be linking with one or more of the fine people in this collection – check them out!



Roasted turkey
 
Prep time

Cook time

Total time

 

This is our go-to recipe when preparing a whole turkey. Too good be only prepared on Thanksgiving.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 1 lbs per person

Ingredients
  • whole turkey
  • salt & pepper
  • herbs de provence
  • oil for the pan
  • 1 medium / large onion chopped
  • 3 celery stalks chopped into about ½ inch pieces
  • 2 – 3 cups of mushrooms quartered
  • fresh rosemary
  • fresh basil
  • fresh oregano
  • salt & pepper
  • optional: cranberries, bacon, prunes etc.
  • bread cut into ½ inch to 1 inch cubes
  • broth
  • milk

Instructions
  1. The Stuffing
  2. place the bread in two big bowls (for easier mixing)
  3. heat the oil in a big skillet
  4. add the chopped up onion and simmer until softened, not browned
  5. add the mushrooms, simmer
  6. add the celery, simmer
  7. add the fresh herbs
  8. simmer and mix and season generously with salt & pepper
  9. split the mixture and pour into the two bowls with bread
  10. mix everything
  11. add broth and milk to moisten the stuffing
    Turkey
  12. wash the turkey inside and out and pad dry with paper towels
  13. place the turkey (breast down) on your kitchen counter
  14. season its back and drumsticks with the spices
  15. turn around (breast up) and place onto the roasting dish
  16. season the rest of the turkey (inside, too!) with the spices
  17. fill the cavity with the bread stuffing
  18. sew up the turkey using skewers, thread or anything else
  19. place it in the pre-heated oven and roast to perfection, occasionally brushing some of the fluids over the bird, in about 4 hours until the internal temperature reaches 165 °F
  20. remove it from the oven, cover it up completely in aluminum foil and let it sit and settle for about 20 minutes


Roasted Turkey

taken with my DSLR and iPhone


self portrait, Claudia Willison, ImagesByCW

Claudia is founder, owner and soul of ImagesByCW Photography. Born in Germany, traveled though Europe and Australia, she currently lives with her American husband in New Jersey, USA. She blogs about what she loves: Photography, art, internet and computers in general, as well as cooking and windsurfing. When not working she enjoys reading, music, windsurfing and listening to the sound of waves and the wind, preferably together with her husband.

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