Monday, November 22, 2010

A Friendly Thanksgiving


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What does a Tart do when her best friend since preschool makes her first trip to Los Angeles? Take her to Universal Studios? Hollywood Blvd? Venice Beach? Hardly. She throws an apron on her, pulls a 15 pound turkey from the fridge and says, "Welcome to Cali!! Let's peel some carrots!" Sorry Eve!

This Barefoot Contessa's version is the bomb. If roasting a turkey is intimidating for you, this is your recipe. It's simple and really good. We added root veggies around the turkey which made an insane side dish. Trust me, if we can do it, you can do it.

with root veggies
adapted by the Tarts

1 fresh organic turkey (10 to 12 pounds)
kosher salt
fresh ground pepper
1 large bunch fresh thyme
1 whole lemon
1 spanish onion, quartered
1 head of garlic, halved crosswise

10 carrots, peeled and cut into 2- inch chunks
8 parsnips, peeled and cut into french fry slices
10 red potatoes, halved
3 heads of fennel, fronds removed,
cut into wedges through the core

Preheat oven to 350˚.

Cut veggies into medium size pieces. Toss with 1/4 cup of olive oil. Set aside.

Take giblets out of the turkey and wash turkey inside and out. If it grosses you out, force your best friend to do it...

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Pat outside until dry. Place turkey in large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, onion, lemon and garlic.

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Brush the outside of turkey with butter (or olive oil). Salt and pepper liberally. Tie the legs together with string and tuck the wing tips under the body of the turkey.

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Roast the turkey for an hour and 15 min. Then add the veggies around the turkey and continue roasting for another hour and 15 min
or until the juices run clear when you cut between the leg and thigh. Transfer the turkey to a cutting board and cover with aluminum foil. S
tir the vegetables in the pan and continue to cook in the juice while turkey rests for 20 minutes.

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Then plate, slice and serve! This turkey smelled so good, we couldn't wait to get going. We didn't even stop and take a final shot to show my fellow Tart! Sorry Danielle!

* We used leftover turkey and the veggies for a turkey pot pie the next day. YUM!

For other Thanksgiving faves, check out these links...








Have a beautiful Thanksgiving!

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