This Thanksgiving I stayed at school in St. Paul, Minnesota for the holiday. Flights were too expensive. And the short break throws off my academic swing. The Saturday of that weekend, another Resident Advisor, Anna, and I made a Thanksgiving Dinner for the students who were staying on campus for the holiday. Area Coordinator, Gaith also helped.
Here's how we roasted our first turkey.
We started by cleaning out the inside of the turkey.
Then we wiped the turkey off in Apple Cider Vinegar, lemon juice and oil. We used each one of the liquids separately.
We wanted a non-traditional stuffing to jazz things up a bit. So, we chopped up pineapples, pears, apples and pomegranate. Gaith, who is from Jordan, grew up with pomegranate trees in his backyard.
We sliced a lemon, tossed in a few fresh cranberries, mixed all the fruit and stuffed the turkey.
We seasoned the turkey with spices I had on hand like basil, lemon pepper and garlic powder. We then poured Raspberry Balsamic Vinaigrette on top for additional flavor.
I wanted to see if turkey slowed cooked as well as a whole chicken so we set the oven on 250 and let it cooked for about five hours.
What we got was a delicious, tender turkey. (We got busy getting the dinner ready and forgot to take a picture of the turkey before we sliced it, but you can use your imagination:)
This was Gaith's and mine first turkey, but from the smiles of the residents, I think we did a decent job. It's basically the same as baking a whole chicken. Try our recipe and see how it works for you.
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