We are excited about Thanksgiving this year. The trees are starting to change colour and the past few weeks have been wonderfully warm throughout the days, but cool enough at night to feel as though it's time to be cozy and warm with friends and family.
Through the years I have tried all kinds of recipes for the turkey, and I have yet to settle on one that is my favourite. When I am home with my Moms in Mahone Bay we make a very traditional turkey, basted with butter, seasoned with poultry seasoning and salt and pepper.
In Cheticamp I tend to try more "exotic" recipes. This year we have settled on a second try at a Jamie Oliver recipe that pierces the thigh meat with little roll-ups of garlic, bacon and rosemary. The cavity of the bird is filled with an orange.
No matter what the seasonings, one thing that I do with all turkeys now, that I feel is essential, putting some stuffing under the skin that covers the breast. The theory is that this keeps the breast meat moist, and allows the white and dark meat to cook evenly. I swear it works. Plus, I love slicing the breast meat and seeing a ring of stuffing. It's just darn pretty!
Our dinner has been paired down to fairly simple and common fare, with the exception of a wee addition or two of fringe items. With the turkey, gravy and mash we have mac & cheese on the menu this year, and I love my family's tradition of a green jello salad. Our pecan pie will be chocolate enhanced, sharing the plate with traditional pumpkin pie.
This was the very best leg of lamb we have ever had! Was it the Lebanc lamb? Probably a good part of our success can be attributed to a great product, but interestingly the recipe we tried, from Jamie Oliver, had a much reduced cooking time than any other recipe we have tried over the years.
The lamb was so tender and juicy! It was cooked over the potatoes and seasoned with a lovely combination of rosemary and garlic. Home made mint sauce completed our dish.
Many thanks to Krista Hanley for cooking the lamb this week! It was superb. I can't wait for more lamb to hit the shelves of the Co-op in October!