It’s Thanksgiving Day, and it’s the Turkey Day. My friends always say that my juicy turkey is the best turkey ever! I usually host a dinner pot-lock party on Thanksgiving night, for we are from China, all of our relatives live in China, so instead of family gathering, we invite friends to come over for the holiday dinner. I like to bake a 10 to 15 pounds turkey for the party, and other dishes and dessert too. This year, I am too busy between school and work, so I don’t feel like to cook for over 20 people. I decided no party for the Thanksgiving dinner this time. Since there are only four of us in the family, and my son Daniel doesn’t eat turkey at all, so I planned to bake a duck instead of a turkey this year. Guess what happened? My dear daughter insisted on the turkey for dinner because it is Thanksgiving, we must have a turkey, and she loves turkey! Okay, I’d love to bake a turkey for her.
Here is my juicy turkey recipe:
one 10 pounds frozen turkey, one onion, one carrot, one celery stalk, one potato, four medium-sized mushroom, 2-3 calves garlic, one pound bag of fresh cranberries, one apple, Rum or Red Wine, soy sauce, salt, and black pepper.
How to cook:
- Take out the 10 pounds frozen turkey, soak in a big pot with cold water, add 2 tablespoons of salt in the pot, let the turkey thaw overnight.
- On Thanksgiving Day, by noontime, preheat the oven at 350°F.
- Mix 2 tablespoons of salt and 2 tablespoons of black pepper together, put in microwave oven on high for 45 seconds, mix again after microwave.
- Slice 2-3 calves garlic and 4 medium sized mushrooms, cut onion, carrot, celery, potato and apple to dice size, 1/2 cup of each, and 1 cup fresh cranberries, mix all of them together and put them on the bottom of the baking pan.
- Drain the turkey, rains clean with cold water, then use 1/2 cup Rum or Red Wine rubbing the skin and inside of the turkey.
- Rub salt & pepper mix all over the turkey, then put the turkey in the baking pan, breast down.
- Add 1/2 cup of water and 1/2 cup of soy sauce to the baking pan, cover the pan with aluminum foil.
- Put the pan inside of the oven, baking for 3 1/2 hours.
- Then raise up the oven temperature to 400°F, open the aluminum foil, use a soup spoon to scoop the juice from the baking pan, pour the juice on the top of the turkey, bake without cover.
- Re-pour the juice on top of the turkey every 3 minutes until the skin is golden brown.
- Turn off the oven, turkey is ready to serve.
Since the turkey meat is very tender and juicy, it is not good for slicing, but it is easy to pull off the meat from the bone. Serve the meat with the juice in the pan. It is delicious.
Besides the turkey, I baked my favorite Sweet Rice Cake this morning right after I got up. I made green onion flower bun and spaghetti for Daniel since he doesn’t like turkey. I also stir-fried Bok-choy & Baby Mushroom, that’s my husband favor dish. Looks like we have plenty of food for dinner.
Thank you, Lord, for the food you put on our table! Thank you, family, for love and happiness! Happy Thanksgiving to everybody!