"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep." ~ Scott Adams
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We celebrated Thanksgiving weekend with dear friends from Wisconsin not by going shopping but by going to the Carole King musical, which was fabulous… and to the Delacroix exhibit at MIA and the Whitten exhibit at the Walker, both outstanding. It was a repeat visit to the Delacroix exhibit and nice to see again, you gain something new each time you see it. We got our first true snowfall… I love how the green grass and dried leaves mingle with the snow.
RECIPE OF THE WEEK
I used this recipe from allrecipes.com for our Thanksgiving turkey last week, shared by Kirsten who said the recipe was passed on to her from her mother and grandmother. I was impressed with how juicy it was and don't want to lose it… so here it is. It took longer to cook in our oven than the time indicated in the recipe, perhaps because of cooking other things with it… allow extra time if you have a set dinner deadline.
- 2 tablespoons dried parsley
- 2 tablespoons ground dried rosemary
- 2 tablespoons rubbed dried sage
- 2 tablespoons dried thyme leaves
- 1 tablespoon lemon pepper
- 1 tablespoon salt
- 15 pound whole turkey, neck and giblets removed
- 2 stalks celery, chopped
- 1 orange, cut into wedges
- 1 onion, chopped
- 1 carrot, chopped
- 14.5 ounce can chicken broth
- 1 bottle champagne
Preheat oven to 350 degrees F. Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
Stir together parsley, rosemary, sage, thyme, lemon pepper and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion and carrot. Place turkey in roasting pan. Pour the chicken broth and champagne over turkey, being sure get some champagne inside cavity. Bring the aluminum foil over the top of the turkey and seal. Try to keep the foil from touching the skin of the turkey.
Bake the turkey in preheated oven for 2 1/2-3 hours, until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30-60 minutes longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F.
Remove turkey from the oven, cover with a doubled sheet of aluminum foil and allow to rest in a warm area 10-15 minutes before slicing.