2020 will got down in history for many reasons. For those friends and family reading this years from now, I am hoping that you have no idea, and never HAVE to have an idea of the reality that was this most bizarre of years. From the pandemic felt around the world, to a hopefully once in a lifetime phantasmal election in the US, it was a year we all played with imaginary BINGO cards, held our breath, wore masks, and at least in my household, sprayed ourselves with antibacterial spray constantly. Especially when we walked out of the grocery store (which was really the only store we ever went into in 2020!). The good thing? We did decide on our favorite spray, Everyone for Every body Hand Sanitizer Spray in Coconut + Lemon. We’ve got bottles in the car, in my purse, and even a couple sitting with the dog treats in the kitchen!
It’s not all Bad though… at least I don’t think it is
The other good thing (at least in my mind, since I know some within my circle wish it were otherwise) is that we chose a president who can take the weight of fear, worry, and hatred off our shoulders. I do have cousins and Facebook Friends who think he’s useless, and doddering, and totally ill-equipped to run the country and represent us in the world. Then again, I think that a president who spends all night tweeting, and believes the lies he wakes up having dreamed during the night, is not someone I want out there with his finger on the button, if you know what I mean. Anyway, not a political post, but a post to share an amazing recipe with a bit of tongue in cheek – Inaugural Turkey. Turkeys got pardoned in 2020… and we’ll see if another gets pardoned in 2021~
Inaugural Roast Turkey
- 1 10-12 pound turkey (I know the small ones are tough to come buy, but you can adjust ingredients if yours is larger)
- 1 whole orange
- 1 whole pear
- 3 cloves garlic, minced
- 1/2 tsp garlic powder
- 2 TB dried basil (more fresh if you have it)
- 6 TB Butter, cut into 12 slices
- Salt and pepper
- Basil infused olive oil
- Preheat your oven to 325F
- Slice your orange (with skin) in half crosswise, then cut each half in four
- Slice your pear (with skin) off the core and cut into 6 lengthwise wedges
- Remove the giblets from the turkey and save them if you want. You won’t need them for this recipe
- Rinse your turkey lightly and pat dry inside and out
- Salt and pepper turkey all over, and place on a rack in a roasting pan
- Alternately place orange wedge, Pear wedge, butter slice into the body cavity of your turkey. Incorporate 1 – 2 TB minced garlic as well
- Mix the remaining garlic, the dried basil and garlic powder together and sprinkle over the turkey, patting to keep it in place.
- Drizzle basil oil over the turkey
- Tent the roasting pan with foil and roast for 2 1/2 hours.
- Remove foil, increase heat to 425F and roast for one more hour or until thermometer registers 165F when inserted into thigh
- Remove from oven and allow to rest for 15 – 20 minutes
- Remove fruit from the bird and carve
While your turkey is resting you can make a pan gravy from the drippings. Simple pour pan juices into a small saucepan. Remove excess oil from the top. Mix a 1/4 cup flour with a few TB of drippings to create a paste, then whisk into the heating juices. Add a bit of white wine, some fat-free half and half, cider, or even cranberry juice and cook until slightly thickened.
Enjoy! I served ours with brussel sprouts and simple mashed potatoes.
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