Roast Turkey

For the last 3 years I’ve been in London for Thanksgiving but I’ve made sure that each year I celebrate my favorite holiday no matter what country I happen to be in!  Luckily, my husband’s family and friends are so welcoming and wonderful that I am still surrounded my people I love and they seem to look forward to it as well.

This year I have a 9 lb bird (4.2 kg) which would normally feed about 4-5 people.  I picked this bird up at the Leadenhall Butcher in the City of London.  I love this butcher and being that they are in the City there are LOTS of Americans around demanding turkeys for Thanksgiving and they are always prepared.  It is a beautiful free range bird but unfortunately I’ve forgotten the specific breed.  I normally would have purchased a frozen turkey from the supermarket but I was running out of time to allow it to defrost so decided to buy a fresh bird instead.  Please note that a free range fresh bird from the butchers can be pricey but you should be able to find a turkey in your price range either at the butcher or the supermarket.

I served the turkey with Rich Giblet Gravy, Creamed Spinach, stuffing, cranberry sauce, corn, mashed potatoes and pasta.  The pasta was because I had more guests that expected and wanted to make sure no one went away hungry.  There was no need to worry though as we had plenty of turkey.  For desert we had Grandpap’s Pumpkin Pie and Del Monte Molasses Oatmeal Raisin Cookies.

I really feel so good on days like this.  I know that I’m making a meal that will make people’s bellies smile and while I’m cooking there is a special on television on the making of the latest Harry Potter movie.  I’m in heaven!  So let us get started!
Continue reading

Rich Giblet Gravy

This is a recipe that accompanies the Roast Turkey recipe found elsewhere in this blog.  I apologise for not having many pictures for this recipe.  I was making it for a Thanksgiving meal and it got a bit hectic and I forgot to take pictures.  I will be sure to update this post with more pictures the next time I make this recipe.
Continue reading