I love this time of year. There's anticipation in the air as we prepare for family gathering together. Thatcher and Jill will be here with us this year from the east coast (along with grandma and grandpa, and Rick and Alison) and the cousins will all be reunited, which is something that is so special for us to see.
When it comes to roasting a turkey, I have a really simplistic approach. I have a huge old enamelware roaster that my mom found at Goodwill many years ago. I swear by roasting my turkey covered in the pan. To prepare it, I simply rub it with a little olive oil and sprinkle it with salt and pepper. That's it. The covered roaster hold in all of the moisture, creating a very tender turkey. No dry turkeys here.
I prepare my stuffing separately to avoid it becoming mooshy. I'm not a fan of mooshy stuffing. And since I don't stuff the turkey, it cuts down on the cooking time. (Roasting it in a covered pan cuts down the time a bit as well.)
I baste it many times while cooking, and that's about it. And then I'm able to really focus on the side dishes and desserts, which make for an amazing feast.
Next week, I'll be sharing some of my favorite recipes for Thanksgiving. In the meantime, here's an alternative to mashed potatoes:
Roasted baby potatoes, carrots, and onions are a tasty alternative to classic mashed potatoes, and less work. Simply line a baking sheet with parchment, line with some big sprigs of rosemary, and add baby potatoes, carrots, and pearl onions. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Bake at 350 degrees until softened and golden browned on the tops of the veggies. The rosemary flavor is infused into the veggies and they're delicious.
Images by the super amazing and wonderful Samantha Cabrera.
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