Celebrate Thanksgiving with an American feast
Related Articles
Thanksgiving Turkey
Roast turkey forms the central part of the celebratory Thanksgiving meal. Try to buy a free-range organic bird -- the flavour will be wonderful.
What you will need
4--5kg/10--12lb turkey
1 onion
1 carrot
1 celery stalk -- broken in half
3--4 bay leaves -- creased in half
1--2 sprigs of sage
110--175g/4--6oz butter -- softened
salt and freshly ground black pepper
10--12 rindless rashers streaky bacon
4 dsp redcurrant jelly -- warmed
Serves 10--12
1 - Preheat the oven to 200°C/gas mark 6. Remove the giblets and pat the turkey dry, inside and out, using kitchen paper. This will ensure a lovely crisp skin.
2 -Place the onion, carrot, celery, bay leaves and sage inside the turkey. These ingredients will impart moisture and flavour during roasting. It is important that you leave plenty of space inside the bird for the air to circulate when cooking, to ensure that the inside reaches the required temperature to cook through.
3 - If you are using stuffing , put it into the neck end of the turkey, under the flap of skin.
4 - a roasting dish with a double layer of foil, large enough to completely enclose the turkey. Lift the turkey in. Spread butter all over it and cover with bacon in a lattice pattern. Fold the foil around the turkey so that it is completely enclosed.
5 - Roast the turkey for 45 minutes. Then reduce the temperature to 170°C/gas mark 3 and cook for a further 3½ hours. Baste every 30--40 minutes during cooking to keep the turkey moist. Take care to avoid splitting the foil, and re-close it carefully during this process.
6 - About 30 minutes before the end of the cooking time, remove the turkey from the oven and open the foil. Remove the bacon, baste, and then spoon over the redcurrant jelly. Increase the temperature to 200°C/gas mark 6 for the final 30 minutes to brown and crisp the skin.
7 - To check if the turkey is cooked, pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is ready. Pink juices mean that the meat is still slightly undercooked -- continue cooking and test again.
Allow to relax for 20--25 minutes before carving. This will ensure that the turkey is moist. Use the juices remaining in the roasting dish to make gravy.
Hazelnut and cappuccino brownies
These brownies are a real treat and have a wonderfully sticky texture.
What you will need
110g/4oz butter
150g/5oz chocolate -- milk or dark, broken into pieces
2 dsp strong black coffee (Camp or instant)
1 dsp maple syrup
2 eggs
350g/12oz soft brown sugar
50g/2oz plain flour
1 tsp ground cinnamon
50g/2oz hazelnuts -- roughly chopped
Topping
110g/4oz chocolate
75g/3oz butter
1 tsp strong black coffee (Camp or instant)
1/2 tsp ground cinnamon
Makes 9
1 - Preheat the oven to 180°C/gas mark 4. Line and grease a 20cm/8in square tin.
2 - Melt the butter and and chocolate together in a saucepan, over a low heat. Mix the coffee with the maple syrup and add this to the chocolate. Remove from the heat and cool a little.
3 - Whisk the eggs with 1 dessertspoon of the sugar in a large bowl until light and fluffy. Add the rest of the sugar and whisk until thick and creamy. Fold in the cooled chocolate and butter mixture. Sift in the flour, and add the cinnamon and hazelnuts. Stir well.
4 - Pour the mixture into the prepared tin and bake for 30--35 minutes, until risen, set and slightly springy to the touch. Allow to cool in the tin.
5 - To make the topping, melt the chocolate and butter in a bowl over a pan of simmering water. Add the coffee and cinnamon and mix well until combined. Cool and chill for about 10 minutes until the topping thickens and then spread on top of the brownies. Leave to set. Cut into nine squares and serve.
