I hope everyone who celebrates Thanksgiving had a wonderful day! Today I am sharing the recipe I used for our turkey. By marinading it overnight in Greek yogurt kept the meat moist and I served it with a variety of chutneys including my Apple Mint Chutney. I spent two days preparing a variety of side dishes in larger quantities so there are left overs for a couple of days. Each year I make a few changes to the menu and this year included: Stuffed Baked Sweet Potatoes, the Apple Mint Chutney, and an Italian Lemon-Ricotta Bread that I made in my bread maker. The ricotta and anise extract makes this bread absolutely addicting and a nice chutney or preserve makes it even more delish! Click here for the book I use that has wonderful recipes. My mom made her wonderful pumpkin pies to top off dinner. We had a light snow on Thanksgiving day – reminding you of a scene out of the Holiday Inn movie. Falling so softly and pretty with just a little accumulation.
Today is Black Friday where stores offer deep cuts especially if you get there when they open. This shopping frenzy has changed over the years with the retailers opening earlier and earlier with some now opening on Thanksgiving day. I know from friends who work in retail that once the holiday season starts you cannot ask for a day off. It seems sad that we now have to open stores on Thanksgiving so people can shop. Some were opening at 5PM on Thanksgiving day. It seems there are so many sales that it is not necessary to stand for hours in bitter cold weather for a store to open. Or sacrifice your Thanksgiving to go shopping. Sorry, that does not make sense to me. Thanksgiving is about the pilgrims and Indians giving peace and hope a chance. I believe Thanksgiving has a strong meaning and history behind it that we should not let retailers overshadow that meaning. At least for one day.
I have been picking up Black Friday deals on Amazon. With my prime account I am getting discounts and free shipping. No fighting the crowds and I can take my time thinking about what I want to purchase. We may go out shopping for awhile later this afternoon. From our experience the craziness of Black Friday is over by then. We do like to also support our local stores and not purchase everything online. But sometimes the gifts you want cannot be found in our local stores. As a general comment on shopping, we are close to Canada’s border and the last few years we tend to get a lot of Canadian shoppers. I find it hard to believe that coming over the border, spending the money for a hotel room and food is cheaper. But any given weekend you will see the peace bridge and other bridges backed up to and from Canada. We do see a lot of Canadian license plates in hotel and store parking lots. For me it is a bit puzzling since I consider New York State to be a very high taxed state. At first we thought it was just a fad but it has been going on for years! How was your Thanksgiving? Anyone have any Black Friday shopping plans?
Now on to the cooking… Below is a picture of Greg carving the turkey, he already carved the ham, and then he was going to carve the bread. We placed the sliced turkey, ham, and dressing in warming dishes. They definitely help with getting all the food to the serving table while keeping it hot. I got this recipe from Food and Wine and made a few changes.
2 cups plain low-fat Greek yogurt
1 medium onion, chopped
3 to 4 large garlic cloves
1/4-cup fresh lemon juice
1 tsp ground ginger
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
5 to 7 pound bone-in, skin-on turkey breast
Kosher salt and freshly ground pepper
2 tbsp unsalted butter, melted
In a food processor, puree the yogurt marinade ingredients. Place the turkey breast in a large, sealable plastic bag and pour the marinade over the entire turkey. I like to seal it and then place in another container. Refrigerate between 6 and 24 hours. Remove the turkey from the refrigerator 1 hour before roasting.
Preheat the oven to 475°. Transfer the turkey breast with any marinade that remains on the turkey to a large roasting pan, skin side up. Season with salt and pepper and drizzle the butter over the skin. Roast for 20 minutes.
Reduce the oven temperature to 375° and roast for 70 minutes longer, or until the thickest part of the breast registers 165°. Transfer to a cutting board and let it rest for 10 minutes. Carve and serve. If you notice your turkey getting too brown you can always add a piece a foil over the top. But remember, every time you open the oven door you are losing heat and you might have to bake your turkey longer, which can increase the risk of drying out the turkey breast meat.