My last post was pretty depressmints — I was recovering from gallbladder surgery and on another round of antibiotics. Thankfully, I am feeling much better now and getting back to my regular routine. A big part of my routine is cooking and this past Thursday/Thanksgiving I cooked until I could cook no mo’!
First off, I prepped and cooked the biggest turkey I have ever tackled — my brother, the turkey lover, bought a 26.2lb turkey this year!! The biggest I had ever cooked before was a 22 pounder a few years ago. My prep for this bird was different this year since my mother, who is on blood thinners, has to limit her vitamin k intake and I usually marinate the turkey 2-3 days in advance in a garlic, onion, citrus and fresh herb blend. So this year, since I can’t do an herb blend because they are high in vitamin k and I knew she wanted to use her daily intake here and there and not just with turkey I made it a different way. I roasted the garlic vs. raw minced garlic, caramelized the onion vs raw chopped onion, I caramelized the citrus (oranges, lemons, limes, and tangerines), added smoked paprika (my favorite spice ever), liquid smoke, and himalayan sea salt. The results were juicy, tender, and super flavorful – my method before was delicious but I think this new method elevated the flavors and worked really well to produce a really great tasting turkey 🙂
Here is what my plate looked like:
As the week goes by I will do a breakdown of everything on the plate:
- roasted turkey
- sesame ginger carrot ribbons
- toasted walnut spiced carrot ribbons
- dairy-free scalloped potatoes
- apple, fennel, and celery salad w/honey mustard dressing
- savory and sweet carrot cake waffles
- kale salad with a Mediterranean twist
- vegan mushroom gravy
- tomato scones
- butternut squash baked shells and broccoli
- 3 different kinds of fresh salsas (smoked chilies, salsa roja, and salsa verde)
- orange-cranberry sauce
It might take me more than a week to do, but I made sure to take notes of my measurements and adjustments last week. There are few people in the family with dietary restrictions, so as you can tell there was a lot of food and something for everyone.
So for the next week or so I will breakdown this delicious meal into recipes that can be used all year 🙂
I’m happy to be writing (about food) again!