thanksgiving season is right around the corner, and it’s all about making a turkey that’s more like the Thanksgiving dinner it was meant to be!
If you’ve never been to the Great Pumpkin Festival in Virginia, you’ll want to give it a go.
You’ll want the largest pumpkin you can find, which will come in at about 100 pounds and will be the size of a football field.
If that sounds like a lot, it’s not.
In the UK, you can buy a turkey and then buy a drumstick, a piece of wood attached to the back of the drumstick.
That’s where the turkeys are roasted.
It’s then the wood is placed in a pot and then the pot is set over a medium heat and the wood roasts for 24 hours.
The turkeys should be slightly overcooked by then, but they should still be very tender.
I use a meat thermometer to make sure that the turkey is done and ready to go for dinner.
For this recipe, I wanted to keep the turquoise water as it will keep the flavor of the meat nice and consistent throughout the meal.
Here’s what you’ll need to make your turkey dinner.1 pound (200g) chestnut, chopped2 large carrots, peeled and cut into strips3-4 large potatoes, peeled, cut into quarters4 cloves of garlic, peeled4 bay leaves1 tablespoon dried parsley1 teaspoon thyme1 teaspoon fresh sage1 teaspoon ground ginger1/4 teaspoon nutmeg1/2 teaspoon ground cumin1/8 teaspoon smoked paprika (optional)1/3 cup (60ml) white wine (you can use red or white)1 teaspoon salt (optional, if using)1 tablespoon ground cinnamon (optional for sweet, savory or cinnamon flavors)1 large turkey drumsticks1-2 teaspoons dried rosemary, divided1 teaspoon dried thyme (optional but recommended for sweet flavors)6 tablespoons (60g) chopped walnuts (optional if using walnuts)DirectionsFor the turkish roast turkey:1.
Put the chestnuts, carrots, potatoes, garlic, bay leaves, thyme, sage and spices in a large roasting pan.
Heat a little oil in a pan over medium-high heat and add the potatoes.
Add the garlic, thymed sage, spices and the chestnut slices.
Cook until golden brown and crisp.
Transfer to a plate and set aside.6.
For the rosemary and thyme:Place the rosewater in a small saucepan over medium heat.
Add salt and cinnamon and stir for about 30 seconds.
Remove from heat and stir in the rosemallows.
98. 99. 100.