How did it get to Saturday already? Where did this week go? My husband is travelling for two weeks and I’ve had the kids this week. It’s been a whirlwind of band practice, concerts, tennis practice, and herding the pets. Plus the tax office is starting up with some things and suddenly it’s Saturday. I hope next week goes by just as fast because then my husband will be home. 🙂
We had a lovely Thanksgiving but we delayed it a day because a snow storm blew through the night before the actual holiday. We were lucky because we didn’t lose power but a lot of people did and they were stuck with all that food and no way to cook it. Some got creative and fired up the old grill.
As usual we order our turkey from a local farm. Usually we order it from Mayfair Farms a few towns over. When we don’t it’s because I flaked and waited too long. This year I didn’t, I ordered early and asked for a small turkey, about 12-13lbs. Yes, that won’t be a problem, I am on the list! Pat on the back and all. Well, best laid plans and all that because the turkeys turned out to be even healthier and hungrier than planned. Our turkey ended up being 17.56 lbs! Holy moly. So I quickly put out the word to my family members to bring containers. Did any of them do that? Absolutely not. Sigh.
As I drove out into the woods to pick up our bird it started snowing and by the time I got to the farm it was really pretty.
Craig and Sarah, who own the farm, have been here for a few years now and have really made it into a growing concern which is wonderful. And I was greeted by the “guard” dog who definitely had to check me out.
Each year I try to do the turkey a bit differently from the last to keep it fresh so I thought I would do a sage and pear roast turkey with butter.
I softened 1/2 cup of butter and worked in a handful of chopped fresh sage.
Luckily the turkey still fit into the roasting pan. Not the lid though so I had to use tin foil to cover. Murphy was really hoping I’d screw up somehow and the turkey would magically fly out of the pan and onto the floor.
I’ll admit I don’t like this next step of mucking about with raw poultry. I stuffed most of the butter under the skin and what little was left rubbed into the outside of the skin. Season with salt and pepper. I used white pepper because we ran out of regular pepper.
In the basin of the pan add a peeled pear, chopped, half a red onion, a few cloves of garlic, a handful of sage, and a few teaspoons of fresh thyme. Add 1/2 cup of dry sherry, and a couple of cups of water. Cover with tin foil or a lid and begin roasting at 325F/160C. If the turkey is less than 15lbs, cook it 15 minutes per pound, if more than than, then drop it to 12 minutes. This is per the Fanny Farmer cookbook. So our turkey was about 3 1/2 hours. An hour and a half in I basted. When there is an hour to an hour and a half left remove the cover. Normally I wait to the last 45 minutes but because I added so much butter I knew this wouldn’t dry out.
Now I love turkey skin and let me tell you this was amazing. Crispy and full of flavour! And because I put in all the ingredients for the gravy at the beginning it is just about made. I put it on the boil and add dissolved corn flour a bit at a time to get the thickness I want. Stir constantly. I usually add a bit of Gravy Master but not too much because I want the subtle flavours of the pear and sage to come through.
We did our usual roast veg and I made the stuffing balls I did last year. I also made a fabulous cranberry port sauce. That I forgot to serve. Honestly, all that effort. All well I’ll serve it at Christmas.
Of course we had way too much food. I always stress about making sure we have enough food though logically I know we’ll have leftovers taking over the fridge. But it was wonderful to have family together for my favourite holiday.