Colonial Thanksgiving Turkey

Article by Rich Dubbs

Thanksgiving Turkey In 1620, the Pilgrims disembarked from the Mayflower onto the “New World,” currently known as Plymouth, Massachusetts. As colonists began to search for sources of food, they met up with Northeastern Native Americans. Their new neighbors shared their knowledge of hunting large fowl. The delicious meat of the wild turkey was an important, and an abundant food supply, for both Indians and settlers.

Recipe:1 turkey, approx. 15 lbs.Juice of a lemonSalt and pepperOlive oil or melted butter1/2 yellow onion, peeled and quarteredTops and bottoms of a bunch of celery2 carrotsParsleySprigs of fresh rosemary, thyme4 slices toasted white bread, torn into small pieces1/4 lb Salt pork or Bacon1 garlic clove

InstructionsClean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.

Let Turkey rest and prepare stuffing. Rough chop onion, carrots, and celery mix and combine the torn small pieces of bread. Add garlic, salt and pepper, and fresh herbs, roughly chopped.

Pack body cavity loosely with the stuffing and truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.

The skin over the breast of the turkey can be loosened and thin strips of lean salt pork or bacon may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

Roast turkey, uncovered, at 375