The core of the event of Thanksgiving in the United States and other counties is an elaborate meal, commonly centred on a big roasted turkey.
The majority of the dishes in the traditional American version of Thanksgiving dinner are made from foods indigenous to the New World. This is because conferring to tradition there is a common believe that the Pilgrims had received these nourishment from the Native Americans. However historical accounts have no documented details about whether the poultry served was turkey in particular. However over the years turkey gained popularity as something which became synonymous with thanksgiving dinner fare.
Since Turkey is the key dish of a Thanksgiving dinner, Thanksgiving is also known as “Turkey Day.” The Broad Breasted White turkey is predominantly reared for Thanksgiving dinner and similar large feasts.
Most common Thanksgiving recipes include turkeys which are stuffed with a bread-based mixture and roasted. The traditional herb added to the stuffing (also called dressing) is sage, along with chopped celery, carrots, and onions. The soft, yet sweet and salty flavour of sage along with its brilliant health-promoting properties is very common in turkey recipes.
Another recipe of turkey which is gaining popularity is deep fried version. A deep-fried Thanksgiving turkey can be set using a propane deep fryer in the open air. A deep fried turkey should be totally thawed and patted dry for safety. Due to the high water content of the turkey, trying to fry frozen or partially frozen turkeys can as a consequence cause boiling liquid expanding vapour explosion.
A simple recipe is elaborated below which one can use for preparing a turkey dish apt for thanksgiving dinner
Heat the peanut oil to 160 deg C.
In the meanwhile rub the turkey with the garlic, salt, pepper. Make sure to cover all the parts on the outside and the inside. Fill the cavity with the garlic cloves, ginger and the sprigs of rosemary and marinate for 30 mins in the fridge.
After 30 mins remove the fillings from the cavity and gently lower the entire turkey into the oil which should be at the right temperature by now. Fry till the internal temperature is at 82 deg C at the thickest part.
Remove from oil, pat dry and serve hot.
Preheat the oven at 175 deg C. Clean the turkey and wash well. Separate the skin to make little pockets around the breast. Add 3 tbsp of butter around this area and rub well and place in a baking dish.
Mix the warm water and the chicken bouillon, parsley and minced onion. Pour the mixture over the turkey and season with salt. Cover with a foil and bake in the pre-heated oven for 31/2 hours till the internal temperature is at 180 deg C. Brown the turkey for the last 45 mins without the foil.