Food Friday: Thanksgiving!!!

Last Sunday I made Thanksgiving dinner.  It was a huge success, mainly because my wonderful husband took M to Vondelpark for several hours.  It's not every guy who will ride a bike decorated with pink tulips just so his little boy doesn't have to walk.

The kalkoen (turkey) was 4 kilos, or almost 9 pounds and ridiculously expensive at 12.50 Euro per kilo.  It also required a fair amount of prep, including pulling the lungs out.  My Thanksgiving gratitude surrounded the fact I had recently watched an episode of Masterchef:  The Professionals in which they prepared a wood pigeon, so I could identify this organ.

At the price of prime rib, I was terrified I would ruin the turkey, but it turns out I cooked it beautifully.  I prepared it by rinsing it thoroughly and pulling out all the gross bits, rubbing it with a lemon, stuffing it loosely with a red onion, some sliced leaks, celery tops a couple of cloves of garlic and a few slices of lemon.  Then I rubbed it with olive oil and a mixture of course salt and paprika.  I placed a piece of british bacon on the breast and back and trussed it.  Thankfully the legs fit nicely in the little flap of skin on it's bottom and the wing tips were already missing, so trussing it was really easy.  I cooked it breast down, started it at about 450' F, then roasted it for a couple of hours at 350' F, then turned it over and convection roasted it for about a half hour.  It was moist and juicy and flavorful.  Sorry, no photos.  I was a little busy with the cooking and totally forgot!

I also made cranberry sauce (this was supposed to be an activity for M and his friend West Coast L, but they basically snubbed me when it was time to make the cranberries, so I ended up making it myself.  It came out really nice despite the fact that it had a very strange smell during the cooking process (maybe this is normal--I had never made cranberries before).

The stuffing came out great, especially since I totally winged the recipe.  Mairtin also made a special "kid stuffing" from the base of sausage and bread, adding nuts, raisins and apples, but no seasonings.  The sweet potatoes I bought weren't really sweet potatoes, but the mash peter made was great.  I was challenged by oven space, even in my huge oven, so I only cooked part of the pumpkin, and improvised a microwave recipe.  It was OK, but a bit underdone.  The green beans were good, seasoned with a little lemon zest.

I served it with a pinot noir.  One of the bottles broke as I opened it, but there was plenty for the four of us in one bottle, especially since one guest preferred white wine.

For desert we had HEMA appelvlaai (pictured)  with some cream that Peter whipped by hand.