The holiday season is upon us. As we draw near to the end of November, the weather turns cold, the sun starts to fade, and we’re all waiting for the festive season to start and drive away from the unpleasant winter experience. The first stop on the end-of-the-year holiday season is; Thanksgiving.
Thanksgiving is a time of the year to stop and reflect on what you’re thankful for in your life. Our family, friends, and the blessings of our life give us plenty to be grateful for when we take the time to look back on the last year.
The best part of Thanksgiving is the opportunity to gather with our loved ones for a meal and talk about each of our experiences over the last year. Are you thinking about hosting Thanksgiving dinner at your home this year?
Do you have any idea of what meal you’re going to prepare? Our gourmet chefs put together this list of 15 traditional recipes. Pick out a couple and try them out this festive season.
1. Roasted Herb and Citrus Turkey
Thanksgiving dinner is all about the bird. Roast turkey defines this meal. Have you ever cooked a turkey? If you’ve yet to experience making a roast dinner, here’s a recipe to follow that ensures your dinner turns out the way you planned.
1 x12 to 16-lbs. Turkey, (without the giblets.)
3-cups chicken broth.
4-tablespoons all-purpose flour.
¼-cup grass-fed butter – softened.
2-tablespoons Italian seasoning.
1-large onion, chopped.
1-medium lemon, quartered.
1-medium orange, quartered.
Crushed Himalayan pink salt and cracked black pepper to taste.
Preheat oven to 375F. Mix the Italian seasoning with the softened butter in a mixing bowl. Place the turkey on a rack in a roasting pan with the breast facing up. Pat the turkey dry and rub with the butter and seasoning. Place the other herbs, along with the onion and citrus inside of the cavity. Tie the legs together with kitchen twine and fold the wings under the body.
Place turkey in the oven for 30-minutes on 375F, then reduce to 325F. Add the broth to the roasting pan and baste the turkey with melted butter. Return to the oven and roast for another 3 to 4-hours depending on weight of the bird.