Tips on How to Season Turkey for Thanksgiving
The end of November is reserved for baked turkey, sweet potato puree, cranberry sauce, fruit pies, and other special occasions to celebrate Thanksgiving day with family and friends. Let’s take a look at these Tips on How to Season Turkey for Thanksgiving, and with the help of cool tips and recipes, make our Thanksgiving happy, and be thankful for delicious and fragrant food, for everything that makes our lives happy and fulfilling.
The only thing you can’t stay without is a turkey! Why turkey? That it is cheap meat that can satiate a large family seems to me the most acceptable answer. Many marinate the turkey a day earlier or, as in recent years advised by gastro journals, soak the turkey in salted water to make it soft and juicy. Roasting of the whole turkey starts in the early morning, at a gentle temperature, so that the meat is even and well-roasted by lunch.
Are you wondering how to prep turkey for Thanksgiving?
Stuffing is required either to be stuffed along with turkey or to be baked separately. It is usually the most delicious part of the turkey chapter. It consists of soaked bread or rice and, if desired, sausages, herbs, dried cranberries, onions, celery, carrots, dried fruits.
The gravy, which is added to sliced turkey meat, is prepared from leftover fat and meat in a baking dish, soups made from turkey offal and inedible parts, with the possible addition of dried mushrooms and herbs and flour. The turkey chapter can’t end without cranberry sauce. Bitter-sour-sweet and bright red, it is prepared from fresh cranberries by adding sugar and a variety of spices, from cinnamon to cloves and orange peel.
Under a separate chapter I would put the side dishes, which are certainly the most imaginative part of lunch. On the table are all seasonal, plain potatoes and batatas, whether mashed or roasted, pumpkins, sprouts, green leafy vegetables, prepared in a hundred different ways. In addition to combinations with bacon, sausages, onions, we often find unusual sweet-salty combinations such as batatas with marshmallows, chestnuts.
Preparing Thanksgiving lunch is a major undertaking that is generally attended by all guests, in the sense that everyone prepares and brings something! Check these alternatives to turkey for thanksgiving to amaze your loved ones:
- Delicious & Healthy Stuffed Eggplants Recipe with Turkey
- 4 pieces of medium eggplants
- A clove of garlic
- One larger fresh tomato
- 1 medium fresh bell pepper
- 4 oz mushrooms
- 9 oz ground turkey
- 1 small zucchini
- salt, pepper as needed
- 1 glass of water
- 150 ml cooked millet
- 150 ml of cooking cream
- 2 oz grated parmesan
- 1 tablespoon of oil
- 1 oz butter
The eggplants are cut in half and immersed in boiling salted water for a few minutes, then removed and immersed in ice water to stop cooking and allow the sides to drain.
Cut the onions and prepare them in oil and butter, add the sliced peppers, the middle of the eggplant, continue mixing for 5 min. Season with salt and pepper. Stir and simmer for 20 minutes, adding water as needed, then pour in the cooking cream, mix the millet and cook for about another 5 minutes.
Fill the eggplants with the resulting mixture, sprinkle with Parmesan cheese and bake in an oiled fire pan for about 45 minutes at 400 degrees or longer depending on the oven.
- Salad with Turkey Breast
I saw this recipe randomly while watching television this morning. And with some modifications, lunch turned out great. I was so excited to write it down and share it with all of you.
- 20 oz turkey breast (or chicken breast)
- One lettuce
- A tablespoon of ketchup
- 1 tablespoon of mustard
- 1 teaspoon of honey
- 3 oz mini mozzarella
- 4 oz of canned corn
- extra virgin olive oil
- aceto balsamico
- salt, pepper
Cut the chicken breast into thicker strips (about 2-3 cm wide).
In a bowl add ketchup, honey, mustard, a tablespoon of olive oil, pepper and salt, mix, add the meat, cover and let marinate for about 30 minutes. In the meantime, wash the salad, cut it and add corn and mozzarella.
I also added mushrooms. Cut them into quarters, put them on a hot, dry pan, salted them to drain the water and bake them until they turn yellow. Then I cooled them down a bit and added them to the salad.
In the absence of mozzarella and excess hard, cooked cheese from the market, I chopped the latter into cubes and also added it to the salad 🙂
In a bowl, make a dressing of 2-3 tablespoons of aceto balsamic, 1 tablespoon of olive (or sunflower) oil, some salt and pepper. Mix and pour over salad.
Roast the meat briefly on a hot, dry, uncooked pan and serve over the salad.
You can also check MAKE THE BEST TURKEY FOR THANKSGIVING recipe which is similar to Tips on How to Season Turkey for Thanksgiving.