A different way to say thanks (+recipes)

Roast turkey with cranberry and pecan stuffing

Although Thanksgiving Day is not a customary New Zealand celebration, we have several American friends living here who always make the most of the fourth Thursday in November, a holiday in the United States.

Thanksgiving began as a tradition of celebrating the first successful harvest of the European colonists of Plymouth who, in 1621, were saved from starvation by cooking wild turkey. The concept of a feast held to celebrate a happy event has always appealed to me. And for those Kiwi families who cannot get together at Christmas, Thanksgiving - on November 28 this year - provides an appetising alternative.

Roast turkey followed by sweet-spiced pumpkin pie is standard Thanksgiving fare.

Turkey is a deservedly popular meat for festive occasions and combines well with many flavours. For the following recipe I cooked a free-range turkey sourced from the Crozier family, which owns a 33ha turkey farm near Ashburton. Known as Turkeyville, it is home to 20,000 white-feathered turkeys that are free to range and grub for food outside but are also supplied with a mixture of natural grains.

Crozier's free-range turkeys are available (frozen) whole or boned and rolled from selected butchers nationwide or online at www.croziersturkey.co.nz

For best results, thaw frozen turkeys in the refrigerator, A 4.5kg bird will take about 48 hours to thaw.

I prefer to roast turkeys at 150C to 160C and keep them loosely covered with foil or cooking film for at least half the cooking time to prevent them drying out.

RECIPES

ROAST TURKEY WITH CRANBERRY & PECAN STUFFING

4.5kg turkey
1 tbsp flaky sea salt
1 tsp freshly ground black pepper

Stuffing:
8 toast-thickness slices wholemeal bread, crusts removed
50g butter
1 large onion, diced
1 cup (115g) pecans, coarsely chopped
1 cup craisins (dried cranberries)
1 cup peeled and diced pear
1 egg, lightly beaten
1 tbsp fresh thyme leaves
salt and freshly ground black pepper to taste
Topping: 2 large rashers middle bacon
2 tsp each: chopped rosemary, thyme
50g butter, softened

Ensure the turkey is thawed enough to remove the giblets. Run cold water through the inside of the turkey then pat dry inside and out with paper towels.

Put it on a platter. Sprinkle with the salt and pepper and pat in. Refrigerate, uncovered, for 6 to 8 hours. This process will help the skin to crisp.

Meanwhile, put the giblets in a saucepan, cover with water and simmer for 20 minutes. Use this stock to make the gravy after the turkey is cooked.

To make the stuffing, put the bread in a processor and mix until finely crumbed. Melt the butter and saute the onion gently until softened. Add to the breadcrumbs with the remaining stuffing ingredients.

Preheat the oven to 160C.

Loosely fill the neck and main cavities with the stuffing. Secure the legs and neck with skewers to hold the stuffing in, or put a large onion at the entrance to the main cavity.
Place the turkey in a large roasting dish, breast-side up. Cover the legs with the bacon. Sprinkle the top with the herbs then spread with the butter.

Place about 2 cups of water in the roasting pan. Cover the pan loosely with foil.

Roast for about 40 minutes for each 500g of turkey plus 30 minutes extra, until the legs ease away from the body with gentle pulling. Baste at least twice during cooking. Remove the foil during the last 30 minutes of cooking.

Cover with foil and a towel and rest for 10 minutes before carving. Serves 10

CRANBERRY AND ORANGE SAUCE
A great combo with turkey.

500g frozen cranberries
3-4 tbsp sugar
finely grated rind of 2 oranges
3/4 cup orange juice
2 star anise

Put the cranberries in a saucepan with the sugar, orange rind and juice and the star anise. Slowly bring to boiling point over low heat, stirring occasionally.

Cook until the berries pop. The sauce will thicken naturally on cooling. Makes 3 cups

CRISPY ROAST POTATOES
If there is no room in the oven, roast the potatoes in an electric frying pan.

8-10 medium potatoes
3/4 cup plain flour
salt and pepper
1/2 to 3/4 cup rice bran oil

Peel the potatoes and boil until half cooked. They should be slightly firm in the centre.
Drain then cool for a few minutes. Holding each potato with a fork, score the outside with another fork to make them rough.

Preheat the oven to 180C.

Shake the scored potatoes in a bag with the flour and seasoning.

Heat the oil in the roasting pan (or electric frypan if using). Add the potatoes turning to coat in the oil.

Roast for 20-30 minutes or until cooked, golden and crisp, turning once. Serves 8-10

PUMPKIN PIE CHEESECAKE
A variation on the traditional pumpkin pie. It can be made up to two days in advance. For a gluten-free version, use gluten free-biscuits in place of the digestives.

Crust: 250g digestive biscuits
2 tbsp brown sugar
finely grated rind of 1 orange
125g butter, melted
Filling: 850g pumpkin, peeled, seeded and chopped
500g cream cheese
250g ricotta cheese
3 large eggs
1/4 cup orange juice
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp each: ground nutmeg, ground cloves
1 tsp vanilla paste or pure vanilla essence
2 tbsp plain flour or rice flour

Lightly grease a 23cm springform cake pan and line the base with baking paper.
Crush the biscuits finely. Place in a bowl with the sugar, orange rind and melted butter. Stir well and press on to the base of the cake pan.

Refrigerate for at least 30 minutes.

Meanwhile, steam or microwave the pumpkin until tender. The pumpkin should be dry, not moist. Mash well. Cool.

Preheat the oven to 175C.

Beat the cream cheese and ricotta, until smooth.

Beat in the cold pumpkin, eggs, orange juice, sugar, spices, vanilla and flour. Pour into the prepared cake pan.

Bake for about 1 to 1 & 1/4 hours until just set.

Cool then refrigerate until well chilled.

Excellent served with whipped cream and fresh berries. Serves 8-10