The best of Thanksgiving - Date With a Dish

Ebony, Nov, 2003 by Charlotte Lyons

IT'S turkey time gain, and cooking a complete Thanksgiving meal doesn't have to be an overwhelming ordeal. There are many convenient products on supermarket shelves that can help you to create a spectacular meal. First, roasting the turkey is easy, and the routine vegetables and sides can be complemented with some healthy alternatives, including Sauteed Collard Greens With Balsamic Vinegar and Broccoli And Cauliflower Salad. So get in the kitchen and prepare a dinner to remember.

Happy Thanksgiving!

Roasted Turkey

Wash turkey and pat dry. Tuck drumstick under band of skin at tail or tie together with heavy string, then drumsticks to tail. Place breast-side up on rack in shallow roasting pan. Brush with vegetable oil, olive oil or melted butter. Season turkey with desired turkey rub. Insert meat thermometer so that the tip is in the thickest part of inside thigh muscle or the thickest part of breast meat without touching bone. Roast in 325-degree oven. Follow timetable at bottom for approximate cooking time.

TIMETABLE FOR ROASTING
FRESH, THAWED TURKEY

 Pounds        Hours For
               Unstuffed

10 to 18   3 to 3 1/2 hours
18 to 22   3 1/2 to 4 hours
22 to 24   4 to 4 1/2 hours
24 to 30   4 1/2 to 5 hours

TESTING FOR DONENESS

The most reliable method for determining when a turkey is cooked is by using a meat thermometer. The turkey is done when the temperature reaches 180 degrees to 185 degrees in the thigh (juices should be clear, not pink, when thigh muscle is pierced deeply; 170 degrees in a part of the breast, just above the rib bone; 160 degrees to 165 degrees in the center of the stuffing, if turkey is stuffed. Let the turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.

For helpful turkey information or questions during the holidays, call the Turkey Talk line at 1-800-Butterball.

Candied Yams With
Brandy

6 medium yams, peeled and
  sliced
1 cup packed, light brown sugar
3 tablespoons butter or margarine
1/4 cup water
1/4 cup fresh orange juice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup brandy
  Dash salt
1/3 cup chopped toasted pecans

Cut yams into thick slices. Mix together sugar, butter, water, orange juice and spices. Place sliced potatoes in baking dish. Sprinkle with salt. Pour sugar mixture over potatoes and add brandy. Cover and bake in 375-degree oven for 45 minutes, spooning sauce over potatoes occasionally. Uncover and continue cooking 15 minutes longer or until sweet potatoes are done. Sprinkle with toasted pecans.

Yields 6 to 8 servings

Standing Rib Roast

1 6- to 8-pound standing rib roast
2 large cloves garlic, crushed
1/2 teaspoon dried rosemary
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 onion, thickly sliced
1 cup dry red wine
2 cups beef broth

Heat oven to 325 degrees. Trim most of the visible fat from meat. Place the roast bone-side down in shallow roasting pan. Rub garlic over meat. Sprinkle rosemary over meat. Season the roast with seasoning salt and pepper. Arrange onion around roast. Pour 1/2 cup of the wine over meat. Roast meat with meat thermometer inserted into center until desired doneness, basting frequently with pan juices, about every 30 minutes. Transfer meat to heated platter, reserving drippings in pan. Place foil over to keep warm. Skim fat off pan drippings. Set pan with drippings over medium-high heat. Add beef broth and remaining wine and boil until syrupy, scraping up any browned bits and stirring frequently, for about 8 minutes. Season the sauce with additional seasoning salt if needed. Strain sauce. Serve the meat with sauce.

Yields 8 servings

Gingered Spinach In
Tomato Cups

4 small tomatoes
2 teaspoons finely chopped gingerroot
2 teaspoons vegetable oil
1 small clove garlic, minced
1 teaspoon soy sauce
1 pound fresh spinach, cleaned
  and stems removed
1/2 cup chopped water chestnut,
  optional

Remove 1/4 inch from top of tomato, scoop out seeds and pulp, lightly sprinkle with salt; set aside. Cook and stir gingerroot in oil in 10-inch skillet over medium heat. Stir in garlic, soy sauce and half of the spinach. Cook and stir until spinach begins to wilt. Stir in remaining spinach and water chestnuts. Cook and stir until spinach is wilted, about 2 minutes longer. Fill tomatoes with spinach mixture. Place in shallow baking dish. Bake tomato cups in 375-degree oven for 10 to 15 minutes.

Yields 4 servings

Sauteed Collard Greens
With Balsamic Vinegar

2 pounds collards, washed and
  drained
2 cups water
3 tablespoons bacon dripping or
  olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
2 to 3 teaspoons sugar
2 tablespoons balsamic vinegar

Remove and discard the woody stems from greens. Stack the collard leaves, a few at a time, and roll. Cut them crosswise into 1/4-inch wide strips. Bring water to a boil in Dutch oven or large saucepan. Add collards, cover and cook over medium heat, stirring often until greens are slightly tender, about 10 to 12 minutes. Drain greens well. Heat bacon drippings in large skillet over medium heat until hot. Add onion, garlic and crushed red pepper, cook and stir until onion is tender, about 5 minutes. Add drained collards and sugar, cook and stir until collards are tender, about 10 minutes. Sprinkle balsamic vinegar over collards and toss to coat. Serve immediately.