Anniversary Sale
I am planning to host a thanksgiving dinner (as usual). Every year for the past 8 years or so, I have hosted it. I made my turkey in every way you can think of. Herbed, brined, buttered, you name it, I've done it. (Though I haven't tried frying..) I usually make everything, but this year, I've given up the idea because 1. it's way too labor intensive, 2. my oven is just too small to be able to cook everything simultaneously, 3. I get too tired and I always fall asleep right after meal (which many people do because of whatever it is in turkey meat). So this year, i will be only making turkey and desert. I might have to give exact recipe to guests to make what they should be making (I don't want soggy veggies, or store bought stuffing. Cranberry should not be sliceable, damn it!)

Everyone knows the rule, oven is 325 degrees, and you cook till bird's internal temp becomes 170ish. Flavor can be many different way, so I am trying to come up with an interesting flavor.
To practice what I can do this year, I bought turkey breast and experimented. It's an Asian flavored turkey. Marinade can be made as follows (for the whole bird, I don't know how I am going to marinate it in, though):

  • 1 shallot, chopped

  • 2 garlic, chopped

  • ginger, chopped

  • scallion, chopped

  • 1/2 cup soy sauce

  • 1/3 cup hoison sauce

  • 1/2 cup red wine

  • 1/4 cup sugar


Mix above, and marinate turkey in it for about 4 hours. When you take the bird, make sure you take out all the shallots/garlic/ginger/scallions, otherwise they will burn.

Put the bird in lower part of the oven, and cook till it's done (this one took about 1.5 hours). For basting, I made turkey broth with giblets (for breast meat, there comes a package of liver and neck, which was a bonus) , garlic and ginger. Mix it with butter/oil. I put it on every 20 minutes to keep it from drying up.

It looks pretty good, doesn't it? It was very moist, thanks to diligently basting the bird every 20 minutes, and Asian flavor was definitely a YES.


For desert, I am not making traditional pumpkin pie. I am thinking to make pumpkin chocolate tart (Martha's recipe, I have been making this every year and it's very good), individual pumpkin creme brulee (I made it last year, and it was a huge hit) and apple tart. There can be some improvements, but basically it is tart shell, filled with sliced apple, sprinkled with sugar. I think I will put a layer of custard on the bottom for the big day.

I want to have 10 people sit down dinner, but I don't have a dining table that big. Any cheap, creative, ideas that I won't be stuck with million folding tables and chairs?
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