Thanksgiving+menu+planning

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Thanksgiving 2006
Riel Mehan Team: Turkey & Salmon, Cranberries & Coffee Dad & Mom -- Salad Richard & Liz--deviled eggs Ed - Guacamole and finger food Carol and Jeff- Orange salad, hot veggies Robert & Karla - Apple and Pumkin pies (Cherry too if I don't eat it first) Listy & Bob-twice-baked potatoes (Yum!) Birdy & Bruce- tossed salad for the vegans in my life and a pasta dishes, stuffed mushrooms and some bread

The time is 11:00am--but what does it matter...you come when you come....

For those of you wanted the turkey receipe... I made this sauce and put it on the turkey the night before--this amount was fine for a 25lb turkey. As you might have noticed, I skipped the stuffing. It is high time, high calorie, and high waste (lots left over every year). So if you missed it let me know. Also I don't know how much the buying a fresh, free range turkey contributed to the flavor.

Fresh Basil-Orange Roast Turkey © 2005 Lynne Rossetto Kasper Serves 16 to 18 Seasoning Blend: The Turkey:
 * 1/2 of a medium red onion
 * 6 large cloves garlic
 * 1 tightly-packed cup fresh basil leaves
 * Grated zest of a large orange
 * 1 teaspoon mild chile powder
 * 1 teaspoon each dry oregano and ground allspice
 * 3 tablespoons extra-virgin olive oil
 * 1/4 cup dry white wine
 * Juice of half the orange
 * 1/4 teaspoon each salt and fresh ground black pepper
 * 16 to 18 pound hormone- and antibiotic-free (organic if possible) turkey (set aside neck, giblets and wing tips for gravy)
 * 2 carrots, peeled
 * 2 stalks celery
 * 1 bottle dry white wine (sauvignon blanc, pinot grigio, or chardonnay)

1. Combine all seasoning blend ingredients in food processor and finely chop.

2. Preheat oven to 325°F. and set a single rack as low as possible in the oven. Slip the seasonings under the turkey's skin wherever you can. Rub the rest over the interior and exterior of the bird. [I used a large spoon to free the skin and put the seasoning mix directly on the meat.] 3. Line a large shallow roasting pan with the carrots and celery. Set turkey on them breast side down. Roast 15 minutes to the pound, or until an instant-read thermometer tucked into the thickest part of the thigh reads 175°. Shift the turkey every so often to keep breast from sticking. [I am not at all sure how to "shift" a 25lb bird but I did rotate the pan once.]

4. After turkey has been in oven for 30 minutes, pour 1/3 of the wine over the bird, and baste frequently with pan juices. Continue adding wine over the next hour. Then baste with pan juices. During the last 30 minutes, carefully turn over turkey to brown breast area. [I didn't turn it over, it seemed to roast nicely on all sides but I have a rack that holds it somewhat suspended. ]

5. Remove turkey from oven, arrange on a large platter, tent loosely with foil, and let rest 30 to 45 minutes in a warm place while making gravy and finishing the rest of the meal. Carve turkey at table.