Turkey season is here! Thanksgiving, if anyone wonders, is a national holiday in the US and it’s the big family and friends get together. Today airports and train stations will be crowded, people all over the country are going home, to celebrate. Macy’s will hold it’s annual-enormous-helium-filled-character-balloons-parade through the streets of Manhattan (new balloons this year is Thomas The Tank Engine and Paddington Bear). Millions of turkeys will sit for hours in ovens and tonight people will share a meal and say thanks. Originally a feast including settlers and native Americans, what to be grateful for today is food and loved ones. Happy Thanksgiving! May your leftovers be plenty.
- 1 turkey, organic
- 2 red apples
- 1 cup / 2,5 dl cranberries
- Salt, pepper
Heat the oven to 350˚F / 175˚C. Stuff the turkey with apples and cranberries. Tie the drumsticks together with kitchen string. Arrange the turkey breast-side up in a roasting pan. Set into the oven. Spoon the pan drippings over the turkey every 45 minutes. Cook for roughly 13 minutes per pound.
- 1 dl freshly pressed orange juice
- 1 dl liquid honey
- i tablespoon light soy
- 2 star anise
- I cinnamon stick
Bring all ingredients to a boil. Brush the turkey with the glaze when you expect there’s 15 minutes of the cooking time left. Check that the turkey is done, a thermometer should read 170˚F / 74˚C. Brush the turkey with the glaze 2 more times while cooling down just a little.
- 4 apples
- 500 g cranberries or lingonberries
- 1 cup / 2,5 dl caster sugar
- liquid honey
Cut the apples in half. Brush them with liquid honey and fry in some butter in a pan until golden brown. Empty the berries in a bowl. Add sugar. Stir. Cover with plastic foil and let stand in room temperature over night. Stir until the sugar has dissolved. Arrange on a plate with the turkey.