A Belated Thanksgiving Meal

Last weekend my family came to our place for a belated Thanksgiving celebration.  This year more then ever I have really appreciated Fall -- the colours, the traditions, the weather and the yummy comfort food.  There seems to be a sense of calmness about this season.  Perhaps its because I've been hibernating for most of it or maybe because of the crazy two years we've had -- regardless, I am welcoming it with open arms. 

My husband and I took on the task of cooking the entire meal which had to be gluten free.  We opted to omit the stuffing from the bird since we only had 5 adults and 1 child and didn't require another side dish.  On the menu; a big ol' bird, creamy garlic mashed potatoes, maple syrup buttercup (not butternut) squash, corn, coleslaw, and lots of dill pickles! What is a turkey dinner without pickles?! Exactly. My nausea thankfully left long enough for me to enjoy my meal -- Cha-ching!

The below information is from the Turkey Famers of Canada Website

'Turkey Farmers of Canada recommends cooking a whole turkey to an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh. When roasting, any stuffing placed in the cavity of the bird should reach an internal temperature of at least 165°F (74°C). Let the bird stand for 15 to 20 minutes before carving. NOTE: Cooking times are for planning purposes only - always use a meat thermometer to determine doneness. Approximate Timetable for Roasting a Turkey at 325°F (160°C).

Roasting Times
Weight	Stuffed	Unstuffed
6 - 8 lbs (3.0 - 3.5 kg)	3 - 3 ¼ hours	2 ½ - 2 ¾ hours
8 - 10 lbs (3.5 - 4.5 kg)	3 ¼ - 3 ½ hours	2 ¾ - 3 hours
10 - 12 lbs (4.5 - 5.5 kg)	3 ½ - 3 ¾ hours	3 - 3 ¼ hours
12 - 16 lbs (5.5 - 7.0 kg)	3 ¾ - 4 hours	3 ¼ - 3 ½ hours
16 - 20 lbs (7.0 - 9.0 kg)	4 ¼ - 4 ¾ hours	3 ¾ - 4 ½ hours
20 - 24 lbs (9.0 - 10.9 kg)	4 ¾ - 5 ½ hours	4 - 5 hours

Cooking times may vary depending on: the temperature of the bird going into the oven, the accuracy of the oven's thermostat, how many times the oven door is opened during roasting, the size of the turkey in relation to the size of the oven.'

Recipes

Ingredients
1 turkey, thawed and gross giblets removed
1 carrot
2 celery stalks
1/2 onion
parsley (I used a handful of fresh parsley)
salt and pepper
1 tablespoon olive oil
1 sprig rosemary

Method
Chop up the carrot, celery and onion into large chunks. Toss into a bowl with parsley, salt and pepper and mix together.  Stuff mixture into the bird cavity. Paint olive oil on outside of bird, sprinkle generously with salt and pepper.  Put sprig of rosemary on the top of the bird and tie bird with oven safe twine (we used these handy things -- a great stocking stuffer!). Cook turkey for appropriate time and baste at least three times during cooking time.  Let sit for at least 15 minutes before carving.

Buttercup Squash Ingredients
1 squash, halved with seeds removed
2 tablespoons local maple syrup
1 tablespoon butter
salt and pepper

Method
In a shallow oven safe dish place two squash halves skin side down.  Paint butter all over the squash flesh.  Pure maple syrup into both halves.  Sprinkle with salt and pepper.  Cook at 400 degrees for 1 hour.  Let cook for 10 minutes before scraping the squash from he skin.  Mix with a fork until it is a
smooth consistency. Enjoy!!!