Here’s my favorite way to use Thanksgiving leftovers. Toasted french bread, sliced turkey, black olives, and thousand island dressing. Yum. Lettuce on the sandwich and cranberry sauce on the side would have been nice, but I’m out of both of those items. I ate it anyway.
For some unexplainable reason, I have no picture of my own roasted turkey. Actually triplet turkeys. Two for Thanksgiving, one after Thanksgiving because there were no leftovers. Must have leftovers. Two of the beauties were roasted simply with butter and whatever herbs were still alive in my backyard, all chopped and mixed together, and spread underneath the skin before putting in the oven. Honestly, what makes a better crunchy skin than roasting it in butter?
The third turkey was my experiment of the year. I try to hold myself to only trying one new thing at holiday gatherings so I don’t ruin the whole meal if an experiment bombs. This year I tried a recipe by Paula Deen of Food Network fame- her Roasted Turkey with Fried Pecan-Bourbon Glaze. Oh, my. I’ve never been to the deep South, but if I went, I think it would taste like this. Pecans fried in lots of butter (of course, for those of you who know Paula), mixed with sugar, molasses and bourbon. We referred to it as the candied turkey. If you, like me, picked up an extra turkey when they were on sale, try out this recipe. You could almost put the glaze on top of ice cream and like it.
I’ve almost got everything washed, pressed and put away from my big Thanksgiving gathering, so now it’s time to ramp up for Christmas. What’s on your to-do list?