A holiday based on people coming together to cook and enjoy the harvest, being thankful for life's blessings while spending time with friends and family... what a great holiday! Too bad the day is often defined by the usual centerpiece when there are plenty of vegetarian options that could celebrate the harvest even better. With that being said, I ended up going the traditional route for 'Turkey Day' with a cranberry and orange glazed free range turkey (which was the only leftovers, everything else was gobbled up, ha). So now I need to think of some recipes to use this turkey in...
1 turkey, separated
6 ounces whole cranberries
1 cup orange juice
1 tbsp brown sugar
4 tbsp butter
4 sprigs rosemary
salt and pepper
1. Preheat oven to 400 degrees. Chop turkey into pieces (legs, breasts, wings) because it will cook in less time without drying out. Place breasts and legs in a casserole dish and rub with butter, rosemary, salt, and pepper. Roast in oven for one hour.
2. In a small pot, pour cranberries into pot and cover barely cover berries with water. Sprinkle a little brown sugar which will help thicken it up. Heat to a simmer and cranberries will start bursting. Smash berries, then strain to remove berry skins. Pour cranberry sauce back into pot and add orange juice, rosemary, and thyme. Simmer for 10 minutes or until preferred thickness.
3. Coat turkey with half of the glaze and place back in oven for another hour. After the second hour, coat turkey with remaining glaze and allow turkey to rest for 25 minutes.
Cook the wings separately and reserve remaining turkey to make stock for soups and stews!